Bread is the one food staple which is the hardest to reproduce with satisfying results. This is my first bread recipe and I have been quite nervous and hesitant about sharing this on my blog. I’ve been working on these rolls for a few months now, and there’s been quite a bit of trial and error trying to get the moisture and texture right.
I would like to thank my taste testers, some who live the gluten free lifestyle and some who don’t. Their opinions and constructive criticism have been invaluable. My last couple of batches have received positive feedback, so I’m now feeling more confident in sharing this recipe with you.
These rolls are easy to make and the texture is soft and moist, even after being frozen and defrosted, they’re not dry or crumbly at all. The onion powder provides a tasty, but subtle flavour. Any leftover rolls can be tightly wrapped in plastic wrap and stored either in the pantry for a day or two or in the freezer. They defrost extremely well and you can either reheat them in the oven, or slice them in half and toast them in a sandwich press.
Makes 10 rolls
75g sweet rice flour
70g potato starch
65g brown rice flour
50g teff flour
45g tapioca flour/starch
45g millet flour
30g coconut flour
20g quinoa flakes
1 tablespoon yeast
1 tablespoon xanthan gum
2 teaspoons gelatine or agar agar powder (unflavoured and uncoloured)
2 teaspoons golden/raw caster sugar
1 ½ teaspoons salt
½ teaspoon onion powder
270mls warm water
4 extra large eggs, at room temperature
120mls macadamia nut oil, or light olive oil
1 teaspoon apple cider vinegar
2 tablespoons sesame seeds
2 tablespoons poppy seeds
2 tablespoons linseeds
2 tablespoons sunflower seeds
Extra oil, for oiling hands
1 egg lightly beaten for egg wash
Sesame seeds and poppy seeds for sprinkling on the top of the rolls
Preheat the oven to 50C or the lowest setting your oven has. Then poor about 2 cups of warm water in an overproof bowl and place it at the bottom of your oven. This creates a warm humid environment, which yeast just loves. Once the temperature has been reached, turn your oven off.
Line 2 trays with baking paper/parchment and then lightly brush with the oil you are using to make the rolls. This stops the dough from sticking.
In a medium bowl, sift all the dry ingredients together, except the quinoa flakes. Stir these through once the flours have been sifted, then set aside.
In a mixer, add all the wet ingredients and mix on a low setting to combine. I used the flat beater attachment.
Next, gradually add the dry ingredients to the mixer, a heaped dessert spoonful at a time, and mix on a low speed until combined, scraping down the sides when necessary. Then beat for 4 minutes on a medium-high speed. The dough will be very soft and sticky! Now fold the seeds evenly through with a spatula.
Using an ice cream scoop, dollop 2 scoops of dough on top of each other and lightly press it down (each ball should weigh approximately 110g each). Space the buns about 7cm apart.
Pour a small amount (25mls or so) of oil into a bowl or cup, pour a little into your hands and rub them together to lightly coat them. Then, take one lot of dough at a time and roll it into a smooth ball, place back on the tray and continue with the rest.
Next, using a small sharp knife, make a shallow cut down the middle of each roll. As the dough is very sticky, I’ve found if I dip the knife into a little oil before cutting, it helps to make the cuts neater.
Place the trays in the already warmed oven and allow the dough to prove for 20 minutes.
Remove the trays after 20 minutes and turn the oven to 160C.
Now, lightly egg wash the tops of the rolls and sprinkle the poppy seeds down the cut made in the middle, before sprinkling the sesame seeds on either side of it.
Bake for approximately 25 minutes. They will be lovely and golden in colour.
Transfer to a cooling rack and allow the buns to cool completely before cutting.
Tightly wrap the buns in plastic wrap or place in zip lock bags before freezing.
Recipe by: The Gluten & Dairy Free Bakehouse
Note: all recipe oven temperatures shown are for a fan forced electric oven. Please refer to the below guide to help you adjust your oven accordingly. This recipe is shown in bold.
Oven Temperatures Chart
130C = 110C fan = 250F = Gas mark 1
150C = 130C fan = 300F = Gas mark 2
160C = 140C fan = 320F = Gas mark 3
180C = 160C fan = 350F = Gas mark 4
190C = 170C fan = 375F = Gas mark 5
200C = 180C fan = 400F = Gas mark 6
220C = 200C fan = 425F = Gas mark 7
230C = 210C fan = 450F = Gas mark 8