GF dinner roll recipe?

[caedmyn]

Does anybody have a TF GF dinner roll (or other type of roll, I'm not terribly picky) recipe? I'd really like to make some GF rolls for DD & I for Thanksgiving but the recipes I've found so far are not very TF.

[Ruthla]

I don't think there is much in the way of GF baking that's TF at all. Most GF baking uses highly processed ingredients such as procesed potato or corn starch and xanthan gum (which has got to be incredibly processed.)

I think it comes down to balance. Sometimes you just want a roll for a holiday dinner, even if it's not the healthiest- and this is different from eating highly processed GF bread several times a day, every day. I make a GF challah every Shabbos and for Jewish holidays as well, even though it's not the most traditional food, but I try to keep the rest of the meal as wholesome as possible.

I don't really use a specific recipe- I add water or flour "until the texture is right." My flour mixture for breads is 1 cup rice flour (brown or white), 1/4 cup starch, and 1 tsp xanthan gum. I mix that together and use as a flour replacement in any recipe calling for all-purpose flour.

[caedmyn]

Originally Posted by Ruthla

I don't think there is much in the way of GF baking that's TF at all. Most GF baking uses highly processed ingredients such as procesed potato or corn starch and xanthan gum (which has got to be incredibly processed.)

I think it comes down to balance. Sometimes you just want a roll for a holiday dinner, even if it's not the healthiest- and this is different from eating highly processed GF bread several times a day, every day. I make a GF challah every Shabbos and for Jewish holidays as well, even though it's not the most traditional food, but I try to keep the rest of the meal as wholesome as possible.

I don't really use a specific recipe- I add water or flour "until the texture is right." My flour mixture for breads is 1 cup rice flour (brown or white), 1/4 cup starch, and 1 tsp xanthan gum. I mix that together and use as a flour replacement in any recipe calling for all-purpose flour.

Oh, I don't know, I think GF baking can be pretty TF...after all, I imagine some groups traditionally made some form of "bread" from GF grains! And I don't typically use any starch in my GF baking although I do use guar gum or xantham gum, and I do soak my flours.

I may try that mixture, thanks. So it works okay in recipes that call for yeast?

[Ruthla]

Yup, I adapted that from a pizza dough recipe. In fact, I use that mixture in any baking, although we're experimenting with a fluffier mixture for cakes and stuff.

I'm sure there ARE plenty of traditional GF breads- I can think of tortillas offhand- but I don't know if any of them replicate the texture of a dinner roll.

[caedmyn]

I'd love to know what your "fluffier" mix is--DD's BD is in about a month and I've promised her she can have an actual cake, but it'd be nice if it were something the other kids would actually like, too!

[Junegoddess]

I'd use Chebe mix for dinner rolls. It's tapioca flour, which is not refined. It's simply dried/ground root. That said, I doubt it's all that nutritious... very carby. But pretty darn good. Just eat 'em fresh and hot, because they lose a lot of "yum factor" when they cool down.

[blueridgewoman]

Bob's Red Mill has a pretty good bread mix that you could probably portion out into rolls.

[Ruthla]

Originally Posted by caedmyn

I'd love to know what your "fluffier" mix is--DD's BD is in about a month and I've promised her she can have an actual cake, but it'd be nice if it were something the other kids would actually like, too!

I'll let you know when we figure it out. We made DS' birthday cake with much more starch in the mixture and it came out gummy and hard. The frosting was good though!

[Junegoddess]

Originally Posted by caedmyn

I'd love to know what your "fluffier" mix is--DD's BD is in about a month and I've promised her she can have an actual cake, but it'd be nice if it were something the other kids would actually like, too!

In case you're willing to use a mix... Pamela's Chocolate Cake mix is divine. Not quite as fluffy-tall as a regular cake, but really really good. No one will be able to tell it's gluten-free.

It is, however, not exactly healthy. I decided I didn't care. :

[quietserena]

I use Chebe mix too, the pizza kind doesn't have any dairy in it.

In case you're willing to experiment, what Chebe is actually is a mix for pao de queijo. I've not tried that recipe yet but I keep meaning to.. One thing I did find out about it is that it uses way too much liquid so cutting in half and just adding as much as you need woudl give you rolls that you can actually form instead of liquid.

A note on tapioca flour: it doesn't have much flavor on its own so it's easily overpowered. My first batch I made with olive oil and the olive oil taste was very overpowering. Granted I'm pregnant but still.. you should be able to taste the oil you're making it with.. Next time I made it with melted butter and it was a lot better.

[Junegoddess]

The last time I used Chebe mix, I made breadsticks. And I just happened to have some melted chicken fat on hand, so I used that instead of oil. They were DELICIOUS!! And my chicken-hating daughter gobbled down three, wanted more, and never had any idea what I put in them. hee hee hee!

[quietserena]

This thread inspired me to make some of those cheese rolls.

I didn't use the recipe on that site, I basically made it using Chebe instructions. Melt butter in a bowl, add flour, salt, cheese, stir. Add eggs and milk. I didn't measure the milk so I overshot a lil so I ended up adding glutinous rice flour to make up for the difference since I ran out of tapioca flour. I let it rest for a few and dropped by the spoonfuls on a cookie sheet and it's baking.

I've had one of those hungry days so this is totally making my day hehe.

But, chicken fat sounds fabulous! I need to find a source. Living in a small town limits my options some days...

ETA: shoudla added more rice flour - as soon as they were in the oven they spread out and now i have cheese cookies but they do taste good.

ETA2: if i did this on purpose, these things would make fabulous flat bread for those wrap type sandwiches