In October of 2010 I confessed my gluten free baking sins. Since then I have done a lot of research and have definitely made some significant progress. The other night we were invited to friends for dinner. They have tried to accommodate my gluten free diet. They have been very good at making gluten free desserts, making sure that salad dressing among other things were gluten free. My friend has even ventured into making gluten free biscuits and if memory serves me correct gluten free cornbread but don’t quote me on that one.
Well I once again generously offered to make bread and/or dessert. Dessert was covered so I was asked if I could make bread. For those who have followed my rantings since October you might remember the disaster with the bread machine recipe or the pizza crust. Well using one of my favorite cookbooks, 1000 Gluten Free Recipes by Carol Fenster, I found on page 108 a recipe for Dinner Yeast Rolls. Very good recipe! Here is an example of the finished product.
On my journey I have found that I can convert some recipes. I have always been a sugar addict and have really enjoyed donuts There was a time that donuts or cinnamon rolls were a typical Saturday breakfast item. Even before going gluten free I discovered that this probably wasn’t the most healthy thing I could do. I have since adjusted my donut addiction and eat them only rarely. It is nice to know that thanks to King Arthur Flour that this is possible.
Some time ago I successfully made Maple Glazed Donuts. Since then I created a Baked Double Chocolate Donut and most recently made King Arthur’s Cider Baked Donuts.
I would say this is progress.
Monday was bread baking day and I made some yeast bread that literally blew the top off. The dough rose so high that I had to deflate it a little before putting in the oven to bake. I was sure that it was going to crash and burn but it didn’t I really think that baking the bread to the correct temperature is the key to success. Once again I adjusted a King Arthur recipe. I love the texture and the pliability of the bread.
- 2 3/4 cups Brown Rice Flour Blend*
- 1/4 cup milled flax
- 1/4 cup Expandex Modified Tapioca Starch
- 2 tablespoons sugar
- 2 teaspoons instant yeast
- 1 1/2 teaspoons baking powder
- 1 1/4 teaspoons salt
- 1 1/4 teaspoons xanthan gum
- 1/4 cup Baker’s Special Dry Milk Powder
- 3/4 warm water
- 2 tablespoons coconut oil
- 3 large eggs, room temperature