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 Rolls

Ingredients

1/2 c. sorghum flour

1/2 c. millet flour

1 1/2 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 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.

This post is linked to Ultimate Recipe Swap at Life as Mom.


Linda

Linda
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