Sugar-Free Gluten Free Bread Roll

UPDATE: This was one of my first gluten free bread roll recipes. Not bad for a first try. Nowadays I would use about 50 – 60% starch to flour ratio, add about 1 1/2 teaspoons apple cider vinegar, beat it for several minutes. I’m no longer on a sugar-free kick. Agave syrup is nice low glycemic index substitute which also works nicely. However, the sugar natural sugar in the raw almond milk works nicely. I may even add some egg whites and first beat them using a mixer until they were bubbly. This may soften the dough, but if it is too soft to shape you can pipe the dough onto a baking pan using a pastry bag or a ziplock bag with the tip cut off. My favorite gluten free bread roll now is Jules gluten free baguettes. Check it out!

This gluten free bread roll recipe is dairy free, but contains eggs. It is my first attempt at gluten free rolls and I will continue to work on getting it fluffy. I love the crust texture;. Ah, a nice crunch, especially when toasted. The bottoms brown much like an English muffin. You will need a pizza stone for this recipe.

Gluten-free Bread Roll Recipe

Ingredients

• 1/2 cup raw almond milk or the milk of you choosing
• 3/4 cup sparkling water (I used Pelegrino.)
• 2-1/4 teaspoons SAF instant yeast
• 1 cup sorghum flour
• 1 cup white rice flour
• 1/3 cup potato starch
• 1/3 cup tapioca flour
• 1/4 teaspoon stevia powder
• 2 teaspoons xanthum gum (or 3 teaspoons guar gum for corn-free)
• 3/4 teaspoon sea salt
• 2-1/2 Tablespoons olive oil
• 1 large egg

Directions

1. Place a pizza stone in an oven and preheat to 425 degrees.
2. Beat the egg and set aside.
3. Add all dry ingredients, except for the yeast, to a food processor or mixer and blend.
4. Prepare a flat surface by dusting with some tapioca flour.
5. Warm almond milk to 110 degrees; add yeast and stir.
6. Add olive oil and milk/yeast mixture to food processor and pulsate until well mixed.
7. Add egg and pulsate some more.
8. Add sparkling water and pulsate some more.
9. Dust your hands and the top of the dough with some tapioca flour.
10. Remove dough from food processor and place on floured flat surface.
11. Cut into four equal parts and shape into rolls.
12. Remove pizza stone from oven and place dough rolls onto unfloured surface.
13. Return stone to oven and bake for 15 minutes.
14. Open oven and lightly spray or brush olive oil on tops of rolls and turn oven up to 500 degrees.
15. Continue to bake for about 10-15 minutes or until golden brown. You’ll be able to tell when they are done by noticing when the bottoms are brown enough.

Tip

• Before baking, to smooth out the tops of the rolls, wet your fingers alternately with smoothing out the cracks or creases in the dough, because what you see when the dough is raw will only be amplified when it is baked.

I plan on adding vinegar next time to make it taste more like sourdough bread. Stay tuned in for my next version.

Note: Best eaten immediately after baking.