I admit that making good gluten-free bread is still a work in progress for me. I find baking gluten-free quick breads or muffins to be much more forgiving than a yeasted bread with a good texture. This recipe is a cross between the two with a wet batter that uses yeast to rise. These rolls remind me of Irish brown bread and they are best with rich salted butter or some jam.
Quick Whole grain Gluten-free Flour Mix:
1 1/4 teff, sorghum, or millet flour (or a mix of all three)
1 cup brown rice flour
1/3 cup sweet rice flour
1/3 cup potato starch
1/3 cup tapioca starch
1 1/4 tsp. xanthan gum
1 1/2 tsp. salt
Mix together in a medium size bowl.
1 cup oats (gluten-free if you are sensitive)
1 cup milk (almond or coconut is fine)
1/2 oz. yeast (or 2 1/4 oz. packages)
6 Tbs. warm water
3 2/3 cups of the gluten-free mix from above
4 tbs. melted unsalted butter, non-hydrogenated shortening or coconut oil
1/3 cup molasses
1/4 cup dark brown sugar
2 large eggs, lightly beaten
2 heaping teaspoons of orange zest
oil for pan and tops of rolls
Method of Preparation:
Place the oats in milk in a saucepan and cook over low until most of the milk is absorbed. Let stand off the heat for 10 minutes to cool.
Meanwhile, in another bowl, dissolve the yeast in some warm water. Add the sugar and stir. Let stand 5-10 minutes, or until foamy.
Whisk the gluten-free flour mixture in a large bowl, set aside.
Place the softened oats, eggs, molasses, brown sugar and melted butter or shortening in the bowl of an electric mixer, fitted with the paddle attachment (or use a handmixer). Turn the mixer on low and mix well, scraping the side of the bowl with a spatula. Add the yeast mixture until combined. Keeping the mixer on low, add the gluten-free flour mixture, scraping the sides of the bowl as needed. The dough will be very sticky. Mix the dough on medium speed for 5 minutes and well mixed.
Let the dough stand for a few minutes. Oil a large mixing bowl. Transfer the dough to the bowl, and turn the dough over to cover the top with oil. Place a clean dish towel or plastic wrap (coated in oil) over the bowl. Set in a warm place to rise. The dough may not double in size, but it should rise up quite a bit.
Oil a 9×13 baking pan. Using well-oiled hands, form the dough into rounds about the size of a small apple. Arrange in rows in the pan. Cover the pan with a clean dish towel and let rise until the rolls have grown in size, about an hour.
Preheat the oven to 400 F, about 15 minutes before the rolls have done rising. Before baking brush the rolls with melted butter or oil, sprinkle the tops with salt flakes or oats.
Bake 15-20 minutes, or until golden on top. Do not over bake or the rolls become too hard.
Yield: approximately 10-15 rolls.