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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Saint Patrick’s Day: Gluten-Free Pantry Favorite Sandwich Bread Dill Onion Bread

March 17th, 2009 yum Posted in Bread, Gluten Free Pantry, Gluten Free Product Review, Holiday, St. Patricks Day, Vegetarian, onion 6 Comments »

Happy Saint Patrick’s Day! I don’t have a special gluten-free Irish Soda Bread recipe for you or anything like that, partially because I’ve been very busy working on a paper, and partly because I’ve never liked soda bread all that much. But I do have what may be the easiest, tastiest gluten-free bread recipe ever- and it even has a green twist!

The other morning as I sat surrounded by books, papers, and half-done translations, it occurred to me that what I needed was a lovely loaf of gluten-free bread. Happily, some time back I’d ordered a case of Gluten-Free pantry sandwich bread from Amazon and it is probably the easiest gluten-free bread mix in existence. The nice thing is you don’t even really need a gluten-free setting or fancy bread machine- it works just fine in a regular bread machine on a white bread setting, multiple punch down sessions or no. This is some beautiful, sturdy bread. But you may ask- what makes it a recipe? Good question.

Saint Patrick’s Day had been looming on the horizon. Ordinarily I love this holiday with its lovely excuse for (vegetarian) shepherd’s pie and gluten-free hard cider. But- this year I have deadlines and this little Baby Yum-to-be that is preventing much cooking and certainly preventing any imbibing of alcoholic beverage. Anyway, as the bread machine beeped at me to add something (five minutes before the rising period), I was suddenly seized by inspiration. I grabbed a big pinch of my favorite green herb, dill, and another big pinch of onion powder, and another of dried onion flakes and tossed them in. I watched them get mixed in and then sat back to my schoolwork. (Love this about the bread machine. Watching is optional.)

The house filled with this lovely onion bread smell… and I had a very good feeling. As always, the bread turned out beautifully, and the herbs were just right. It might not be Irish Soda bread, but to be honest, I like it better. (sorry Irish Soda Bread fans). I’ve always loved this bread mix for its reliability, tasty white-bread flavor, and texture- but this addition of herbs takes it to a whole other level. Try it with your favorite herbs- I think you will be impressed!

For traditionalists (the vegetarian, experimental types) I’ve also included my favorite vegan pot-pie recipe. It’s been posted before, but it’s such a favorite at our house that it only seems fair that it should have a second appearance- and besides, it missed St. Patrick’s day by a few weeks last year. Enjoy!

Did you feature a lovely Gluten-Free St. Patrick’s Day recipe on your blog? Share in the comments and I’ll start a recipe link list below!

Karina’s Kitchen Gluten-Free Millet Soda Bread Recipe
Sheltie Girl’s Gluten-Free Oat Irish Soda Farl Recipe

Non-Vegetarian Recipes:
Celiacs in the House’s Corned Beef and Cabbage

Gluten Free Pantry Dill Onion Bread Recipe
Ingredients
1 Gluten-Free Pantry Favorite Sandwich Bread Mix
Enclosed Yeast Packet

1 3/4 lukewarm water or milk
4 tbsp. butter, melted
1 egg and 2 egg whites, whisked together

1 tbsp. dill weed
2 tsp. onion powder
2 tsp. dried onion flakes

Directions
Place warmed liquid, butter and eggs in your bread machine. Top with favorite sandwich bread mix and make a small well for the yeast. (Or follow your bread machine directions if they differ.) You can add herbs on top or wait until the add cycle- up to you.

Set machine on white bread- medium or your favorite gluten-free bread cycle with only one rise period and press start. My cycle bakes for about an hour, for reference.

When bread is done, remove immediately and cool on a wire rack before cutting.

If you want warm bread, you can microwave on high for 20 seconds or toast it for crunchy bread. It tastes soft and wonderful for the first 2 days at least, in my opinion.

Notes
I have a Zojirushi bread machine, but this mix hasn’t failed me yet, even in non-programmable bread machines.
Awesome Vegan Veggie Pot Pie Recipe
Ingredients
Dough:
1 cup GF Flour blend
1/2 tsp salt
1/3 cup vegan or lactose free margarine (or organic shortening)
2 tbsp dairy free milk of choice (plain soy, rice, or almond)

Filling:
1 small onion, chopped
1 tbsp olive oil
1 lg. carrot, chopped
1/2 red, green, or yellow pepper, chopped
1 medium potato, finely chopped
1/3 cup frozen peas
1/2 cup crumbled tofu (OPTIONAL- I used tofu that had been marinated in a red wine vinaigrette with fresh herbs overnight)
Stem of one or two large portobello mushrooms, chopped
1/4 cup red lentils
1 cup vegetable stock (fresh, prepared, or made from veggie bullion cube)
1/2 tsp salt
1/4 tsp. blk pepper
1/4 tsp sage
1/2 tsp poultry seasoning
1/4 tsp cayenne pepper
2 tbsp teff flour (or other hearty, whole grain GF flour you like)
1/2 cup non-dairy milk

Directions
Whir the flour and salt together in your food processor, then add the margarine, pulse until it becomes mealy, and then add milk and combine. Remove and shape into a ball and chill for at least an hour.

When ready to assemble, place your ball of dough inside a sturdy, freezer proof gallon sized ziploc bag and roll your dough out inside the bag to fit the dish you’re planning on making your pot pie in. If you like you can refrigerate the rolled out dough (in its bag) for another half an hour or so before using it. If it cracks, steal a piece of dough from the borders and repair it as best you can.

Preheat oven to 400 degrees and grease a nice pie pan or other baking dish that you like. (8*8 or 8*6, whatever you have_

To make your filling: Heat your olive oil over medium heat in a nice, heavy pot and then add your onions, cooking until translucent. Throw in the carrot, pepper and cook a few more minutes. Add your potato, peas, tofu, portobello mushroom bits, lentils, stock, and seasonings (but not flour or milk!!) and bring to a boil, lowering heat and then simmering for 6 minutes or more. You want your lentils to be al dente. At last, sprinkle in your flour and add your milk, letting the dish thicken and stirring as needed.

Pop your filling into your prepared pan and cover with your prepared dough. Don’t sweat it if the dough cracks- it will just look more rustic that way! Cut into the dough attractively so steam can escape and bake for 25 minutes or until lightly browned.

Notes
This was sooo good! DH and I should have had this for St. Patrick’s Day. Utterly satisfying, and invigoratingly healthy.
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