It’s funny how the little things can make a big difference in how difficult a recipe is viewed in my mind. My wonderful French bread isn’t hard to make at all, and doesn’t take much time compared to making a loaf of bread. But I do have to get out the special pan, divide the dough, and shape it. On the other hand, my French bread rolls can just be scooped up with an ice cream scoop and plopped on a cookie sheet. Really, there is very little difference in time, but for some reason the rolls seem so quick and easy. I can have them made in 35 minutes, and I don’t even have to remember to preheat the oven. They have become a favorite. I was down with the flu all last week and am still getting over it, but I was determined to put dinner on the table every night. I had frozen some leftover ground roast beef which I used for spaghetti one night, but there was still quite a bit left. My husband suggested beef sandwiches so I put together some French bread rolls and served them with the beef in the middle and broth on the side for dipping. Unfortunately, the beef just wasn’t the best, which led son #2 to say, “Okay mom, you’re not allowed to get sick any more.” Son #3 thought they were good, though, as did I, and son #1 isn’t picky. Food is mostly fuel to him. With good roast beef on these sandwiches they would have been great, and it was a quick meal.
I’m writing about the rolls again because I’m always experimenting with recipes and trying to increase the amount of whole grain. This time I decreased the potato starch by 1/2 cup and increased the sorghum and millet by 1/4 cup each. The rolls turned out just as well as they did before, so that’s the recipe I’m sticking with. If you don’t have both sorghum and millet, try using just one. My French bread recipe uses only sorghum so I’m sure that would work fine. Since I increase the amount of whole grain in this recipe, I’m submitting it for this week’s Slightly Indulgent Mondays at Simply Sugar & Gluten Free.
Here is the recipe with the changes.
Gluten-Free French Bread Rolls
Ingredients3/4 c. sorghum flour
3/4 c. millet flour
1 c. potato starch
1/2 c. tapioca starch
1 1/2 tsp. salt
1 Tb. sugar
2 tsp. xanthan gum
1 1/2 Tb. instant yeast
1 Tb. olive oil
3 large egg whites
1 tsp. cider vinegar
1 c. warm water (105 – 115 degrees)
Instructions
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 re-spray 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.
11 comments:
Wow! These are gorgeous! I love the rise you got, and those grains sound perfect =D.
I'm so impressed with your gluten free bread making skills!
Nice Linda, I could see me eating a couple of these with homemade strawberry jam...yum!
Enjoy!
These really look good. I have to try them next time, and I do have both sorghum and millet flours in my pantry waiting to be used. Thanks.
These do look lovely. Tell me, would/could you make these without instant yeast, instead using the regular yeast packets? I tried to make your french bread recipe this weekend, only realizing you asked for instant at the last minute. So I used regular, and allowed it to "rise" for 30 minutes, but I don't think it was enough, as my bread ended up dense. Wonderful flavor though! So, hints, suggestions? I plan on grabbing some instant yeast and trying again, but I wonder if there's a way to use the other yeast.
Alta - You do not have to use instant yeast. The recipe I adapted this from did not. The key is to proof the yeast in the warm water for about 5 min. first, then add it with the other wet ingredients. You don't need to let it rise. It will rise as the oven warms. Give that a try and let me know how it goes.
These are great! I just made some and they are fantastic. I was a little unsure of the initial foreign taste, but as soon as they cooled a little and I spread on some butter and jam, Ohh Yummy! Very good taste and texture. My first attempts at GF bread were in one word: nasty! They smelled good, had a good crust, but no matter how long I cooked them the inside was Ooey gooey. But this is good! I can live with this :) Thank-You. You made my day.
Alta - I forgot to say that you should add the sugar to the water and yeast. Stir to dissolve then let it sit 5 min.
Linda - I love this idea. I am going to try it. I'm always looking for a quick way to make bread - so far it's been cornbread. Honestly, I could never eat bread again and not care. I haven't eaten it for so long so when I do it just doesn't do it for me. My husband, though, loves bread with his meals.
I always forget to buy bread to go with meals - especially when it's a pasta dish.
I will say, though, that my hubby has learned to love veggies and squash due to lack of bread. The other night he was eating spaghetti squash with nothing on it, telling my how good it was. I had to pretend like I wasn't so happy that I wanted to jump up and down and scream so I wouldn't seem like I was getting my way.
Thanks for sharing this on Slightly Indulgent Mondays AND for being my featured blogger. Your story has helped some of my readers. :)
Linda--I love how you tweak a recipe and then report back immediately just like a good friend does when she improves a recipe. :-) I'm much like Amy with bread. I don't miss really it. I think that happens when you completely stop eating it. I do occaionally make popover and muffins. But if I did have a dinner roll, I would love it to be one of yours!
Shirley
Right now I'm very much wishing I wasn't intolerant to yeast! These look awesome!
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