Adeenas Gluten Free Rosemary Teff Dinner Roll Recipe
When it comes to gluten-free bread, I am difficult to please. After growing up on packaged Ener-g foods bread, I now can’t stand the stuff. Pamela’s bread mix makes me shudder, Bob’s Red Mill Hearty bread mix confuses my palate, and Kinnikinnick packaged, sliced bread just doesn’t do much for me. What I like best is a soft, warm loaf of bread fresh from the oven or bread machine, baked from one of the lovely recipes in “The Gluten-free Gourmet Bakes Bread.” Or, if I want to be really decadent, I’ll make Bette Hagman’s recipe for french bread from “More From the Gluten-Free Gourmet” for a dinner party. I don’t know how she makes white rice flour and tapioca starch taste SO GOOD, but it’s amazing, and that recipe has converted more than one glutenoid to having a favorable opinion of gluten-free breads. Actually, I can’t make enough of it, as a moderate party of glutenoids tears through a loaf before I can say, “Would you like some basil dipping oil with that?” So, I have my favorite recipes well established, and although I’ve flirted with recipes by Carol Fenster or gluten-free bread recipes found online, I always end up coming back to Bette. However, I had to add one more to my favorite bread recipes of all times when I discovered Adeena’s recipe for Gluten-free dinner rolls below. This recipe was added to the SillyYaks Yahoo group files in 2005 and everyone who tried it seemed to like it, so I was inspired to try it, especially when another member suggested adding a little teff flour and making it as rolls, rather than just bread. As I mixed up the dough I started to have a good feeling- after years of GF baking you can tell when a dough is going to be nice to work with and this stuff was gloriously elastic. I pulled out a glob to make into a roll and I was thrilled with how workable and easy-to-handle the dough was. I baked it up and had lovely, hearty brown gluten-free dinner rolls to enjoy with our dinner. I’ve made them many times over the years, and even served them at a Bay Area Celiac group get-together with very positive response. I wanted to post them here, but first asked Adeena’s permission, which she kindly granted. I’d been reading about some interesting baking techniques lately, so I decided to see what would happen if I tried them out- I was hoping for a hard, crunchy exterior with the same soft, tender interior that I’d been enjoying. Happily, the ol’ ice-cubes-in-the-oven technique, combined with a higher temperature for the first few minutes, did seem to create a crunchier crust, and brushing the rolls with egg wash, while not entirely necessary, gave them an attractive, glossy sheen. [Note: I also tried brushing them with milk, but found that egg wash created the best texture. See thumbnail photo below (#3) to see difference between egg brushed and milk brushed gloss.] Onion, rosemary, gourmet salt, and fresh thyme added another dimension to this tasty recipe, but you can experiment with your favorite seasonings to come up with a customized roll. I also tried sundried tomatoes in some of the rolls, but found that I preferred them without. This really is a great bread recipe. I’ve enjoyed them so much over the years I really wanted to share them with you. So thank you, Adeena, and thank you, M, for the brilliant idea to add teff and to bake these as rolls. Who knew gluten-free baking could be so much fun?
If you try this recipe, tell me what modifications you make and how they turned out! Also, do you have a favorite GF bread or roll recipe? Tell me about it in the comments!
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Adeenas Gluten-Free Hearty Rosemary-Thyme Dinner Roll Recipe
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Ingredients
3 eggs - use Extra Large!
1/4 cup oil 1/4 cup sugar 1 1/4 cups milk 1 tsp. salt 1 TBSP xanthan gum 1/3 cup potato starch (NOT flour) 1 cup white rice flour 1 cup brown rice flour 1 cup tapioca starch 1/3 c. GF teff or buckwheat flour (M’s modification) 1 TBSP active dry yeast 1 tsp. apple cider vinegar For rosemary thyme variation, mix chopped fresh thyme and rosemary, and dried onion flakes with a dash of olive oil and reserve. If desired, minced sundried tomatoes, to taste Garnish: More fresh, chopped rosemary (or dried), fresh thyme, chopped, black or kosher/gourmet salt (large crystals are key), dried onion flakes, and anything else you feel like.
Directions
Preheat Oven to 380 degrees.* Note: I actually started these at a higher temperature, more like 450, and then turned the temperature down, in the attempt to get a crunchier crust. Try experimenting with the temperature and see what you like. I’ll be trying different things the next time I make this recipe.
Beat eggs in heavy duty mixer and then add oil, vinegar, and sugar, combining. Add dry ingredients. Warm milk in the microwave (or on the stove) and add to the bowl, gently folding it into the flour. Add your rosemary thyme mix. Turn on motor, let ingredients combine thoroughly then turn power to medium and leave for 4 minutes while it stirs. If you want sun dried tomatoes, add for the last minute or so of mixing. Spray baking pan (cookie sheet type) with nonstick cooking spray and/or line with parchment paper. Flour your hands with gluten free rice flour and grab a ball of dough from the mixing bowl. Gently shape it into a roll. Place it on the prepared cookie sheet. Make another roll, continuing until all dough has been used for rolls. (This part is fun!) Brush with whisked egg. Sprinkle with garnish (fresh herbs, salt, onion), poppy seeds or sesame seeds if desired. Five minutes before you put the rolls in the oven, put ice cubes (in a pan) in the bottom rack of your oven and let them evaporate into steam. Open oven, put in your rack of rolls and let bake for 20-25 minutes. (Halfway through baking time, you may wish to turn over your rolls for even browning.) Alternatively, place a pan w/ 1/4 to 1/2 inch of boiling water on the lowest rack in the oven 5 minutes before you put the bread in and leave in there until bread is done. These two baking methods should result in a crunchier outer crust. |
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February 2nd, 2008 at 12:39 pm
Wow, I can’t wait to hit the health food store to get a few of those missing ingredients! I too am hard to please when it comes to GF bread — the packaged stuff just doesn’t do it for me.
I will keep you posted on the results. Thanks for another amazing recipe!!!
February 2nd, 2008 at 6:13 pm
That is by far the best looking loaf (or rolls) of gluten free bread I have seen! I will give these a try in the near future. By the way, I forgot to weigh in during the last month regarding your blog, but I really like all your postings, variety is the spice of life and that is what I strive for too. Ok, if I have to admit something, the international dishes are my favorite and that is what I love to cook every night. Congrats on one year! I didn’t even realize that I started reading your blog as soon as you began, I thought you had been blogging for years.
Now we need to work on GF potstickers! Oh, my GF poptarts (from months ago)did not work out at all, so we are back to square one with those.
February 2nd, 2008 at 11:26 pm
[...] Tuesday: American Broccoli Soup Adeena’s Artisan GF Bread Rolls [...]
February 3rd, 2008 at 8:42 am
Hurray! A new twist on an old favourite. Those buns look amazing!
Now I’ll have to get out my rosemary and thyme and give them a try. Lately I’ve been subbing ground flax for the eggs, and honey for the sugar for a Honey-Flax bread. It’s awesome!
I still haven’t tried the teff mod, but I’ve got teff on my list for this week, so hopefully I’ll find some and give it a whirl. A friend of mine has tried teff and said it makes it taste more like a wheat bread.
~Adeena
Queen of a GF household
February 3rd, 2008 at 12:32 pm
[...] week’s Menu: Roasted Sweet Potato Cubes with rosemary Broccoli Artichoke GF Rice Pasta Dish Adeena’s Artisan GF Bread Rolls Hot & Sour Soup (post coming soon!) Gluten Free Vanilla Coconut Cupcakes (with coconut flour, [...]
February 3rd, 2008 at 3:37 pm
This recipe looks really good. I made Bette’s Millet Bread Recipe again last night and added two tablespoons of Hazelnut Flour and the Almond Extract and it’s very tasty. I seldom eat sandwiches any more, but had to have one after I tasted this bread. I agree about Pamela’s Bread Mix. I don’t like it at all. See, I told you we have the same taste!! When you comment on something like that, it’s usually how I feel. Have you tried the Cravings Place All Purpose Pancake & Waffle Mix? I usually mix my own, but this is now my favorite mix. They call for water in the recipe and to add your own fruit etc.. So, I add 2/3 cup buttermilk; 2 T honey; 2 tsp oil; 1 egg; and two mashed bananas. Today instead of the buttermilk I used egg nog to use it up and it was wonderful! This is an Oregon Company so I would think you would be able to find it in the Bay Area. The creator went to the Culinary Institute in New York and her products are vegan, lactose and casein free. She also doesn’t use sugar in many of her packages so you can substitute whatever kind you use.
Donna
February 4th, 2008 at 7:55 am
Beautiful!
February 4th, 2008 at 1:43 pm
Nice use of teff flour *and* rosemary. I just had some of my teff/Pamela’s pancakes on Friday, but this makes me crave it again. It’s so nutritious!
February 4th, 2008 at 11:53 pm
Hi Jess, Hope you enjoy the recipe! Teff is a great flour- I really enjoy the “whole grain” flavor and nutrition it brings to recipes.
Hey Ginger, Glad to see you!!! No worries, there will be plenty of international dishes in the future- I love them too much to ever change that!
Mmm, potstickers- I need to go back to my experiments on them… Have you tried chebe as GF poptarts? I haven’t, exactly, but I’ve heard some people have had good success.
Hey Adeena, I’m just glad I finally managed to post this… I had meant to post the regular version months ago but other posts kept getting in the way. Now I’m glad I waited, so that I could put a fresh herb spin on it.. and try out some new baking techniques! I should really start baking whole loaves again- lately I’ve been in such a Muffin/biscuit mood that I haven’t been doing anything else, with occasional forays into rolls.
I’ll have to try your flax honey version, sounds yummy! I love the rolls so much I’ve never tried the recipe as a bread, can you believe it??? Thanks again for the fabulous inspiration!
Hi Donna, That millet bread really is wonderful! I have suspicions that millet doesn’t agree with me- but I really enjoyed that bread again so I may have to try it again.
I haven’t tried Cravings Place anything… I’ll have to try it! Thanks for the recommendation. I love the idea of using eggnog for the liquid, although I’m not sure I can buy it here anymore. Ever try eggnog in Oregon Chai? It’s really yummy!!! Have a great day.
Hi CeliacChick, Why thank you! I was pretty happy when they came out of the oven, I have to admit.
Hi ~M, Teff is a lovely flour- I need to try it in more things. Also interesting in injera, but I think I like it combined with other things. It’s one of those flours that makes me feel GOOD after I eat it….
Thanks for all the comments!
-Sea
February 5th, 2008 at 7:03 am
I don’t seem to find the temperature of the oven for this recipe. Please help me out!
February 5th, 2008 at 9:03 am
ooo, those look amazing! Time to update my flours and try something new! thank you for such great inspiration!
February 5th, 2008 at 10:41 am
Hi SLGF, I hadn’t put the temperature because I’ve been experimenting with that… But I’ve added it now, with notes about my experiments.
Hi Gaile, Thanks! Enjoy.
February 10th, 2008 at 5:55 pm
I made these tonight and they came out really well! I made a half recipe (12 rolls) — I let them rise about 30 minutes before baking. I also used Expandex (modified tapioca) instead of about 1/4 of the tapioca flour (2 tablespoons out of 1/2 cup). The rolls had a great texture and a really subtle taste — not too “whole grainy”. Thanks for sharing this.
March 7th, 2008 at 3:34 pm
Oh my goodness!! Yummy yay! Thank you for posting this. I have had so many failures the last few weeks, and this is the first bun recipe that worked for me. I love the texture and the taste. My non-gf parents couldn’t tell their were gf. I’m at a high altitude and I added about an extra 1/3 cup of white rice flour, and used lots of rice flour when making the balls of dough. I also made small rolls out of the batch (25) and they cooked up great!
March 13th, 2008 at 7:32 pm
I just used these rolls tonight as rolls for “sliders” (mini hamburgers). They worked out really well — they didn’t fall apart at all. Also, I used a batch of rolls that I had made a couple of weeks ago and frozen — I defrosted and reheated, and they stayed together perfectly well for the “sliders”. Thanks again for a great recipe.
April 10th, 2008 at 10:54 pm
[...] for longer. Now I want to try the ice cube trick with Bette’s bread, just like I did with my Rosemary Teff Rolls. I do have some better batter left, so next I think I’ll try it in a “regular” [...]
April 12th, 2008 at 12:03 am
[...] from Book of Yum (and oh yea YUM! Check out her recipes) tempted me a while back with some dinner rolls. I’ve been dying to try them, so her Adopt-A-Gluten-Free-Blogger Event (#2) was the perfect [...]
April 20th, 2008 at 4:23 pm
So happy right now after eating one of these right out of the oven!! This was my first savory bread experiment without using a mix and now I want to bake all night! I substituted flax for the eggs and 1/2 quinoa and 1/2 millet flours to replace the brown rice flour that I didn’t have (I was convinced it would be a horrible mistake, but no!) My gluten-loving friends liked them as well. Thank you!
May 18th, 2008 at 1:02 pm
[...] more whole grain bread recipes? Try Adeena’s Gluten-Free Rosemary Teff Dinner Roll Recipe or my South American Socca Recipe or this Apple Onion Fetta Socca Recipe Or my Allergen-free [...]
June 20th, 2008 at 12:38 pm
I’m anxious to your recipe but you don’t mention allowing them to rise, is that a given?