Gluten-free breads that don’t contain eggs are, more often than not, bricks, heavy and gummy in texture. For those of you who, like me, miss bread and keep looking for something to sop up that gravy, or make a small sandwich with, here we go! These rolls are hearty but not heavy and even when hot not gummy. Two tips to dispel the gummy texture – bake longer than a recipe suggests and slice the tops so that the moisture can escape.
If you don’t have a warming drawer or warm location, heat oven to 125 degrees. Grease a 9″ cake pan or pie plate and set aside. Then, in a small bowl combine:
1 tablespoon ground flax seed (golden is more appealing to the eye in baked goods)
3 tablespoons cup hot water
Set aside for 5-10 minutes until the mixture forms a flax gel. In the bowl of a mixer (or a medium-large mixing bowl) combine:
1 cup millet flour
1 cup oat flour
1/2 cup white rice flour
1/4 cup arrowroot or tapioca flour
2 teaspoons guar gum
2 teaspoons instant or rapid rise dry yeast
1/4 cup date sugar
Use a whisk to combine these ingredients before adding:
1 teaspoon sea salt
Put the dough hook on your mixer (or if you don’t have a stand mixer, use a wooden spoon). Using the lowest setting on the mixer add:
1 cup warm water (between 105 and 110 degrees)*
When blended, stop mixer and add:
2 tablespoons vegan butter (see recipe below or use one of your own), a prepared margarine such as Earth Balance, or Spectrum shortening, melted or softened
the prepared flax gel
1 teaspoon vinegar
Using the medium speed of the mixer, mix using the dough hook for 3 minutes, do not overmix! Or mix with the wooden spoon for several minutes. Use a cookie scoop (2″) or 1/4 cup measure (don’t quite fill the measuring cup) to scoop out the dough, form into balls and place in the prepared baking pan. Cover with a dry clean cloth.
TURN OFF THE OVEN before placing the rolls in the oven to rise for 45-60 minutes or until doubled in size. If you have a warm spot, like a radiator or warming drawer, use it instead. Remove the rolls when they are proofed and heat the oven to 400 degrees. Cut a cross in the top of each roll before placing them in the preheated oven. Bake 25-30 minutes (I baked mine about 32 minutes, having gotten interested in the Olympics while they were baking!). Makes 8-10 rolls.
If you want a soft top to the roll, brush with melted vegan butter or margarine. If you want a crusty roll bake on a sheet pan so that they don’t touch while baking (baking time may be shorter).
*Either use your wrist (like with a baby’s bottle) to be sure the water is only lukewarm, you shouldn’t feel either cold or hot on your wrist, or a thermometer to ensure the water is 105-110 degrees.
EASY VEGAN “BUTTER”
There are lots of recipes for vegan “butter” on the internet but most have a nut base.
In a blender combine:
1 cup avocado oil (or any oil you like but the avocado has a very light flavor)
1/3 cup non-dairy milk (I used oat)
1 teaspoon vinegar
2 teaspoons nutritional yeast
Pinch of turmeric
1/2 teaspoon of sea salt
Blend until smooth, about 30 seconds to 1 minutes. Pour into a 2-cup dish with a lid. Place in the freezer for 1 hour and then transfer to the refrigerator until set (about 2-4 hours or if you skip the freezer, overnight 6-8 hours).