Gluten-free Vegan Onion Sorghum Roll Recipe

July 1st, 2010 yum Posted in Bread, Breastfeeding for Allergic Baby Recipe, Dairy Free, Egg Free, JM friendly, Karina Friendly, Rice Free, Soy Free, Vegan, corn free, onion, tapioca starch free 8 Comments »

Rolls, even gluten-free rolls, can be delightfully easy if you have one simple tool. A muffin tin. This humble tin, when paired with your favorite yeast dough instead of a quick rising batter, will yield gorgeous rolls with gorgeous crusts if you overlook its muffin-y appearance. I had eaten one too many jowar roti, or sorghum tortillas, when I decided to experiment more with flax seed as an egg substitute and make myself some tasty yeast onion rolls. I was initially not impressed with flax gel in early experiments, but my recent love affair with Isa Moskowitz’s recipe for vegan and gluten-free buckwheat pancakes convinced me that I needed to give flax seed a second chance. After all, Ener-g Egg Replacer works reasonably well in many recipes, but it can produce gummy products if you’re not careful. I was disappointed with using flax seeds as an egg substitute in Chebe tapioca bread mix, but I think that is because the low-protein tapioca starch requires a high protein ingredient to work as a bread. Flax seed is interesting, healthy stuff, rich in omega-3 fatty acids and high in fiber. Those of you on a gluten-free diet who don’t eat oatmeal will be happy to know that two tablespoons of flax seed meal contains four grams of fiber. This is the same amount of fiber as 1 and 1/2 cups of cooked oatmeal, and similarly to oatmeal, it is reported to help decrease harmful LDL cholesterol drop without lowering good HDL cholesterol. Why haven’t I been eating more of this stuff already? Maybe because until this recipe, I hadn’t found a good way to use it!

These rolls rose beautifully and became quite gorgeous when they baked. You can eat them fresh out of the oven, tearing them open with a fork tin and slathering them with (non-dairy, soy-free) margarine or drizzling them with high quality olive oil, but their texture is best after they cool. They are also wonderful the next day after a quick stint in the microwave. My DH who mourns the current absence of rice in our diet (and my old white rice flour-tapioca starch french bread) gobbled these rolls up and looked for more. I didn’t tell him how healthy these whole grain, high fiber rolls were! I made my version with arrowroot starch, but you could easily make them with tapioca starch and they would undoubtedly be great. The flax seed gel really enhanced the texture of these rolls and made them very strong but with a soft, rippable center. I don’t think I would use flax seed in a delicate or sweet flavored recipe (unless it was nutty or well-spiced), but in this savory onion bread, it worked perfectly. I can’t wait to make this recipe again!

Gluten Free Vegan Sorghum Onion Rolls
Ingredients
2 cup sorghum flour
1 cup tapioca flour (or, for a more delicate bread, arrowroot starch)
1 tbsp. xanthan gum
1 1/2 tsp. salt
2 tsp. egg replacer (optional)
2 tbsp. sugar
1 1/2 cup lukewarm water
2 tbsp. yeast
2 tbsp. olive oil
3 tbsp ground flax seed + 3/4 cup water
1 tsp. vinegar (i use cider)

1 or 2 tbsp. melted Soy-free dairy-free earth balance margarine
minced dried onion
kosher salt

Directions
Grease muffin tin with your favorite shortening. I use spectrum naturals palm oil shortening. Or, if making free-form rolls, line a baking sheet with parchment paper. Preheat oven to 375F.

Combine flours, xanthan gum, salt and egg replacer (if using) in the bowl of a standing mixer. Place sugar in a small bowl and add your lukewarm water, whisking to combine. Add your yeast and stir in gently. Let sit for a few minutes while yeast activates and forms brownish clumps. Combine flax seed and water in a food processor or blender and blend until you have a thick and creamy consistency. Add your oil and vinegar to the proofed yeast water and add to the flours, along with the flax liquid. Beat using the paddle for 3 minutes.
Meanwhile, melt margarine in microwave or on stovetop and add a generous amount of minced dried onion to the melted margarine. (1/2 tsp or so). Let it sit.

For muffins, fill half-full with batter. For free-form rolls, take a large spoonful of dough and shape it into a soft round with WET hands. Run your hands under the water in-between rolls as needed. Place on the parchment paper, leaving plenty of room between them. To season, baste the top of the rolls with onion margarine, making sure you get actual bits of onion on the roll, and sprinkle with kosher salt.

Let rise for 50 minutes or until doubled in size. Bake for 30 minutes or until rolls are browned and sound hollow when you tap them.

Notes
Texture is best after they cool. The next day, a brief reheating in the microwave oven makes for a perfect, fresh tasting and hot roll!
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Gluten-free Millet flour Recipes: Bajra Roti or Millet flatbread Tortilla

January 11th, 2010 yum Posted in Baked Goods, Bread, Breastfeeding for Allergic Baby Recipe, Dairy Free, Egg Free, Flatbread, Indian, JM friendly, Karina Friendly, Nut Free, TED Elimination Diet, Vegan, tortillas 46 Comments »

rotipile1
rotiinpanIn my current gluten-free rotation diet for Baby Yum, I’m rotating millet, quinoa, and amaranth. I came up with one tasty way to enjoy millet that uses millet grits like corn grits in polenta, and I’ll be sharing the recipe with you soon. However, I can’t say I enjoy whole millet seeds very much, and I didn’t have much use for the flour either until I recently had a very interesting idea. I thought that if millet grits could be used like corn grits, perhaps millet flour could be used like corn flour in tortillas or flatbread. So I went searching online to see what others had done with millet flour. Imagine my delight when I found that in India millet flour is used in delicious, smoky Bajra Roti flatbread. Of course those who must follow a gluten-free diet should be VERY careful with freshly made stuff as recipes often incorporate gluten to make it easier to handle. However, I was inspired by one intrepid Bangalorean runner, Balu’s recipe for Bajra Roti, to think that you didn’t need any other flour to make Millet flatbread, but that the method was the important thing. His chef came up with a clever way of heating the dough to make it pliable, and to my delight it really worked to create a malleable tortilla that was easier to handle than even its corn counterpart. You can also freeze uncooked flatbread by layering it with wax paper and storing in a quart ziploc freezer bag. So delightfully easy! The beauty of the recipe is that it can be made plain and substituted for corn tortillas- perfect for corn intolerant, gluten intolerant mexican food aficionados, or it can be jazzed up and given an Indian twist with spices and herbs. You can also baste the flatbread with oil for a rich, savory treat. Buttered with Earth Balance Soy-free margarine and a generous sprinkling of salt, it is simply divine. For a real treat, you could whip up a batch of Cilantro Chutney, although traditionally bajra roti is paired with a robust Garlic Chutney, Lahsun Ki Chutney. Chutney aside, this simple and satisfying bread is a recipe I would make even if I wasn’t on an elimination diet… and that’s really saying something.

How to make Gluten-free Bajra Roti, in pictures:
rotimosaicsm

Can’t get enough Millet?
Try Culinary Goddess Karina’s Gluten-free Millet Buckwheat Wraps (I intend to!)
Or make Millet the star of your meal with Mark Bittman’s Millet Pumpkin Bake Recipe

Now if you’ll excuse me, I think I have a hot bajra roti on the skillet calling my name… Don’t you wish you had one too?

Bajra Roti Millet Flatbread Recipe
Ingredients
2 cups millet flour
2 cups water

salt to taste

For seasoned roti:
1 shallot- minced
1 to 1/4 green chili- minced (amount depends on spiciness of chili and your preference)
3 tbsp. cilantro, diced

Directions
Bring your water to boil in a saucepan and add your flour, butdo not mix it into the water. Lower heat to low and let simmer for two minutes. Then turn off heat and mix flour into hot water evenly. Remove dough to a heat resistant bowl and leave for ten minutes or until cool enough to handle. For seasoned roti you can sprinkle dough with shallot, chili, and cilantro. Form into small balls and place in a bowl. Cover

Take a quart size freezer safe ziploc bag and cut out the sides.

For wimpy, no rolling method, put the bag into a tortilla press. Place a ball of dough in the press between layers of plastic. Press.

For rolling method, simply roll out dough inside your ziploc bag, with rolling pin on the top outside of the bag.

Either way, peel your tortilla from plastic and place on a plate. These tortillas handle well, so no worries.

Heat cast iron skillet to medium and toast your flatbread until its texture changes, and if you like, until it gets light brown spots. Turn it and toast the other side. Sometimes they will puff up with internal air pockets, which I think signifies a lovely, tasty flatbread. Sprinkle with salt and serve.

Try to refrain from immediately slathering your flatbread with soy-free, dairy-free margarine immediately off the skillet. Or not. It’s up to you. :) I usually gobble a few before dinner gets anywhere near the table.

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