October 1, 2009
Gluten-Free French Bread Rolls
The other day I wanted to make rolls to go with dinner, and I decided to use my gluten-free French bread recipe. I made a couple of small changes, but the original recipe should work also.
I’ve been experimenting with using millet flour, and I really like the results. If you don’t have millet, just substitute sorghum. These rolls were wonderful. They absolutely taste like a “normal” bread, although keep in mind that I have been on a gluten-free diet for almost 9 years. Everyone enjoyed these, though. It was difficult to stop eating them.
Gluten-Free French Bread RollsIngredients
In the bowl of your mixer, combine the dry ingredients. Add the olive oil and egg whites and mix to incorporate. Add the vinegar and most of the water. Beat for 2 minutes, adding the remaining water if needed to make a soft dough. (I held back 2 Tb.)
Using an ice cream scoop or spoon sprayed with non stick cooking spray, scoop the dough onto a large greased cookie sheet. Spraying the scoop helps, but I had to respray every couple of times.
Put the cookie sheet into a cold oven. Set the temperature at 400 degrees and bake about 25 minutes, depending on the size of the rolls. The rolls should be light brown on the outside. Remove from the cookie sheet and cool on a wire rack.
View Printable Recipe
This post is linked to Ultimate Recipe Swap at Life as Mom.
Labels: bread recipes
using egg replacer. I think Ener-G sells it. I think some people use flax meal also. I have used both of those in baking, but not without eggs. Let me know if you get it to turn out well.
I'll let you know how they turn out. =)
Jessie at Blog Schmog
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