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, and add sugar or other sweetener to the yeast for proofing. I’m no longer on a sugar-free kick. Agave syrup is nice low glycemic index substitute which also works nicely. Organic honey also works well. However, the natural sugar (dates) in the raw almond milk works nicely. I would also use egg whites and first beat them using a mixer until they were bubbly, instead of whole eggs. This may soften the dough, but if it is too soft to shape you can pipe the dough onto a pizza stone, using a pastry bag or a ziplock bag with the tip cut off will work. Additional yeast would also be helpful. My favorite gluten free bread roll now is Jules gluten free baguettes. Check it out the recipe. However, if you are sugar and fructose intolerant, this recipe works great! I do suggest implementing some of the above suggestions.
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.
2 teaspoons xanthum gum (or guar gum for corn-free)
3/4 teaspoon sea salt
2-1/2 Tablespoons olive oil + additional for brushing
Place a pizza stone in an oven and preheat to 425ºF.
Beat the egg and set aside.
Add all dry ingredients, except for the yeast, to a food processor or mixer and blend.
Prepare a flat surface by dusting with some tapioca flour.
Warm almond milk to 110ºF; add yeast and stir.
Add olive oil and milk/yeast mixture to food processor and pulsate until well mixed.
Add egg and pulsate some more.
Add sparkling water and pulsate some more.
Dust your hands and the top of the dough with some tapioca flour.
Remove dough from food processor and place on floured flat surface.
Cut into four equal parts and shape into rolls.
Remove pizza stone from oven and place dough rolls onto unfloured surface.
Return stone to oven and bake for 15 minutes.
Open oven and lightly spray or brush olive oil on tops of rolls and turn oven up to 500ºF.
Continue to bake for about 10-15 minutes or until golden brown. You’ll be able to tell when they are done by watching for when the bottoms become brown.
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.
For a lighter roll, use a higher ration of starch to flour.
I plan on adding vinegar next time to make it taste more like sourdough bread. Stay tuned in for my next version.