Gluten-Free Dinner Rolls

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).

Pumpkin Sticky Cinnamon Buns

Who doesn’t love a sticky bun? All gooey, finger licking delicious. But many of us find working with yeast not an easy chore. I had to start this recipe 3 times because the yeast didn’t bubble up the way it should, first had the water too hot, then too cool but the third time I got it right. The water should have the same temperature as your inner wrist so that it doesn’t feel hot or cold on your wrist, just warmth. These take some time but they are so definitely worth it.

First, preheat oven to 200. While it’s heating up in a small bowl mix together:

2 teaspoons yeast

3 tablespoons warm water (around 110 degrees, see above)

3 tablespoons agave nectar (or coconut, or honey) [I actually used date sugar at the end instead of the nectar so if it doesn’t work with the nectar try date sugar; mixture will of course be much thicker so add a little more water.]

Whisk to combine and set aside for 5-10 minutes. Yeast should start bubbling fairly quickly. If it doesn’t, throw it out and start over again. While the yeast is working, in a large bowl combine:

1 1/4 cups all purpose, gluten-free flour such as 1to1 or cup4cup

1/2 cup oat flour

1/3 cup brown rice flour

6 teaspoons pumpkin pie spice

1 3/4 teaspoons xanthan gum

1 teaspoon salt

Stir to mix well. If the yeast is now activated and bubbly, stir into it:

3 tablespoons avocado oil

2 tablespoons non-dairy milk

1/2 cup pumpkin puree

1/4 cup vegan mayonnaise (or non-dairy yogurt)

Whisk and then mix into the dry ingredients until just combined. Turn dough out onto a flat surface covered with plastic wrap and knead just until it comes together. Spray the bowl with non-stick spray and return the dough to the bowl cover with plastic wrap and let rest about 15-20 minutes.

Turn off the preheated oven. Turn the dough back out onto the plastic wrap surface sprinkled with some of the flour and roll out to approximately 14″x10″ rectangle. Spread with a filling of:

4 tablespoons vegan margarine or avocado oil

6 tablespoons date sugar

2 teaspoons pumpkin pie spice

1 teaspoon cinnamon

Leave about 1/2″ unfilled along one of the 10″ sides to help seal the buns. Roll the dough beginning on the edge you didn’t leave unfilled and be sure to rub the last edge into the roll to seal it. Cut into 10-11 rolls* using a knife or pizza cutter (or even dental floss). Spray with non-stick cooking spray a baking dish large enough to hold the buns loosely. Or grease the dish generously with vegan margarine and sprinkle with chopped nuts or seeds if desired. Place the buns in the dish, leaving space for them to rise. Cover with plastic wrap and put in the oven to rise for approximately 2 hours until they’re about doubled in size. Remove and heat the oven to 375 degrees. While the oven heats, prepare the glaze by mixing:

1/2 cup agave nectar (or coconut nectar)

1/4 cup non-dairy milk

1/4 cup avocado oil

1/4 cup honey

*I actually cut my buns much smaller so I got 15-16 rather than the 10-11. Pour the glaze over the buns before baking.* Bake for 25-30 minutes depending on the size of the buns. A toothpick inserted in the middle of the dough part of a bun (in the middle of the pan) coming out clean means they are cooked. Remove and serve immediately. The sticky part will be on the bottom of the buns. Easily reheat in the microwave for about 30 seconds per bun.

*If preferred, use a glaze after baking instead of the honey bee glaze. Whisk together:

6 tablespoons vegan margarine

1/2 teaspoon vanilla extract

1 cup sugar-free confectioners sugar (there’s a monk fruit based one available)

1-2 tablespoons non-dairy milk

Pour the glaze over the buns before serving.

Gluten-Free Pizza Crust

It’s very difficult to find a gluten-free pizza crust recipe that doesn’t include at least one egg. This one is yeasted so if you have trouble with getting yeast to work, not an uncommon problem, just make sure your yeast is: 1) still viable – there should be a date on the package; 2) that your water isn’t too hot or too cold – like with a baby’s bottle, the water should be just slightly warmer than a neutral feel on your inside wrist or about 105 degrees; 3) never put the salt in with the yeast, always add it to the flour; and 4) yeast needs food to grow so add the sweetener to the yeast to help it develop.

Those types in place, here’s the recipe. Takes awhile because of letting the yeast do it’s thing but it’s a very easy recipe to make.

First, in a 8-10 cup bowl combine:

1 1/2 cups gluten-free flour (I used the 1to1 but any will work fine)

1 tablespoon date sugar

1 teaspoon guar gum (or xanthan gum)

1 teaspoon baking powder

1/2 teaspoon salt

Mix to combine. In a 2-3 cup bowl mix together:

1 1/2 teaspoons yeast (this is one packet)

1 cup warm water (see above)

1 teaspoon date sugar

1/2 cup of the flour mixture above

Use a whisk to combine until there are no lumps or very small lumps left. Set aside and let the yeast work for 15-30 minutes, it should double in size. If it doesn’t start bubbling within the first few minutes, either the yeast isn’t any good or the water was too cold or too hot. Start again in this case.

After the yeast has doubled in size add:

1 tablespoon olive oil

Then pour the wet yeast mixture into the flour mixture and stir (wooden spoon best) until all the flour is absorbed. Try not to mix too much once the mixture is combined and smooth or the dough may become tough. Form the dough into a ball, or as close to a ball as possible – if the mixture is too wet and sticky, wet or oil a spatula to form into a ball. Cover with a clean kitchen towel or plastic wrap and let sit for about 1 hour or until the ball is about double in size.

Preheat oven to 450 degrees. Grease a 10-12″ pizza pan (or a rectangular baking sheet) with:

2 tablespoons olive oil

Depending on the size and shape of the pizza desired, either scrape the entire ball of dough into the pan or cut into sections to make smaller pizzas. Personally, since I live alone, I quarter the dough and shape it into 4 personal size pizzas on a large baking sheet. Spread it on the pizza pan or shape it using wet or greased hands. I spread the olive oil on the baking pan with my hand and then have a greased hand to spread the dough out and shape it as I like.

Bake the dough for 10-12 minutes or until it just starts to brown. Remove from oven and either cover with toppings and bake for an additional 20-25 minutes at 425 degrees (baking time depends a lot on the thickness of the crust), or cool and freeze the prepared pizza crusts for later use. I made 4 small personal sized pizza but I added the toppings to all of them, baked them and then froze the extra 3 fully made to heat up at a later date.

TIP: Gluten-free baked goods take longer to bake than “normal” baked goods so don’t be afraid to let the pizza dough cook for longer if it isn’t browned on the bottom. My crusts were quite thin so the 20 minutes was sufficient.

Cinnamon Swirl Sticky Buns (dairy-free, gluten-free, egg-free, refined sugar-free, soy-free, nut-free)

I love cinnamon rolls! In fact, I won the winter carnival for my junior class in high school with my sticky buns. Back then I didn’t worry about gluten or dairy, didn’t have any allergies then. My son recently asked me, after the cinnamon swirl bread, if I could make some rolls instead. Here’s what I came up with. The recipe makes a 12-15 rolls.

This a a very tender, soft dough and doesn’t rise as much as traditional yeasted dough.

In a large bowl mix:

1/2 cup warm water (around 100 degrees; my Nana always told me the key to yeast was to make sure the water didn’t feel hot or cold on your wrist, just wet, then it’s the perfect temperature, like a baby’s bottle should be)

1 teaspoon date sugar

1 package (2 1/4 teaspoons) active dry yeast

Stir to dissolve the yeast and then let sit for 5-10 minutes until it bubbles. Throw it out and try again if it doesn’t bubble or foam, that means its not working.

Warm over a very low heat in a small sauce pan:

1 cup non-dairy milk

1/4 cup honey, agave or coconut nectar

2 tablespoons oil

Be sure not to get this liquid hotter than the water was for the yeast or it will kill the yeast mixture when you pour it into the bowl. When the honey is melted, pour the milk mixture into the yeast and add:

1 cup whipped potatoes (don’t want any lumps in the dough!)

1 1/4 cups brown rice flour

1/2 cup tapioca flour

1 cup all purpose gluten-free flour

1 teaspoon xanthan gum

1 teaspoon salt (be sure the salt goes in last so it doesn’t affect the yeast)

Mix thoroughly. Add more brown rice flour if the mixture is too wet. You want a dough that you can handle and roll out. Grease a bowl and add the dough, put in a warm place, covered with wax paper or a clean small towel and let rise for 1- 1 1/2 hours.

For the filling you need:

1/4 cup avocado oil, coconut oil, or vegan margarine

1/4-1/3 cup date sugar

2-3 teaspoons cinnamon (more or less to taste, I was rather generous with mine and probably used more like 2 tablespoons)

Prepare a 9×12 baking dish by greasing. Remove the dough and place on a floured surface where you can roll it out to approximately a 24×30″ rectangle. You may need to add some flour to the top of the dough to keep it from sticking. Once rolled out, rub the dough with 1/4 cup of avocado or coconut oil (or a vegan margarine), sprinkle with 1/4-1/3 cup date sugar and several teaspoons of cinnamon. Beginning on the longer end, slowly roll the dough (you may need to loosen the dough from the counter with a butter knife if stuck). Tuck the ends into the roll and make sure the last side is securely attached to the rest of the roll. Cut into 1″ slices and place in the prepared baking dish. You don’t have to leave much space between the rolls because they won’t rise much at this stage. Cover with a clean towel or waxed paper and put in a warm place to rise again. (I turned my oven to 170 degrees (the lowest setting it would go) and turned it off after 5 minutes of warming so that it was approximately 100 degrees and used that to let the dough rise. Worked well.) This should only take about 1 hour.

Remove the dough from the oven and heat the oven to 350 degrees. Make the Honey-Bee Glaze like we used on the Cinnamon Swirl Bread (1/2 cup date sugar, 1/4 cup non-dairy milk, 1/4 cup agave or coconut nectar, 1/4 cup oil, 1/2-1 cup hemp hulls, sunflower, or pumpkin seeds – if too thick to pour, add a little more milk) and pour it over the rolls before baking them in the oven. Bake for 30-35 minutes, or until a toothpick inserted into a middle roll comes out clean.