I have been trying my hand with gf breads every once in while. I am in no way an expert on gf flours and starches, but I do know what I want the bread to feel like:). With the gf bread baking, what I am trying to eliminate is the dryness and the hardness of the bread compared to the gluten-filled breads. The gf bread closest to the with gluten soft, squishy and airy breads is my Gluten free Naan bread. If you havent tried it yet.. you should! The secret- Steaming. Take one of your own recipes and steam it! and let me know if it doesnt work wonders. You can make balls of the gf naan dough or your own dough and steam them in a layered steamer or something like an idli stand.
Gf bread baking is introducing me all these new flours and tastes and the challenge is keeping me going. Keep an eye out for a gf fluffier dinner roll or maybe gf sandwich bread!
Some soft Regular with gluten fluffy white Vegan Dinner rolls here
Pictured below , the vegan gluten-free dinner rolls a day after refrigeration. Still quite moist and soft, but best consumed the same day.
Not everyone has a steamer though, and I have just small plate too, so steaming cannot really be done on a large scale. So I have been trying some different ways to make the bread and keep it soft and moist at the same time. Another method of cooking that I tried was stove top with a lid so you can keep some steam in..See the stove top Quinoa Flat bread here.
And here is another way to keep the bread moist and soft! You can use the cooking method with any of your bread or rolls recipe too. The key here.. Seal the steam while baking with a foil on top. and bake in a thicker container like stoneware, so that the outer skin of the bread doesnt dry out because of direct heat. This recipe is less starchy, gum-free and more like a whole grain dinner roll. For a whiter dinner roll, use rice flour and a bit more starch. I have made some without oats and reduced dry starch and used mashed potato or mashed cooked rice instead. I dont note down the amounts for some of my trials. they usually have around 60% flour 40% starch(since there is no gum, a good amount of starch works well).
I like 2 rises to the dough, since you can adjust the consistency if it is not right after the first rise. I like my dough to be more a soft dough rather than a batter. I also add some moisture in the form of fruit or vegetable puree, which releases more moisture during baking, hence helping keep the bread moist.
Ingredients:
1/4 cup sweet sorghum flour(I useBob’s red mill )
1/4 cup gf oats, ground
4 Tablespoons potato starch
2 Tablespoon tapioca starch
2/3 teaspoon salt
2 tsp raw sugar, ground
1 teaspoon active yeast
1/4 cup + 2 Tablespoons water (if you boil potatoes and have some potato water, use that)
1/4 teaspoon vinegar
1 teaspoon coconut oil
1 Tablespoon extra virgin olive oil
Method:
Warm 2 Tbsp water and add yeast and a teaspoon of sugar, Mix well and let sit until frothy. 10 minutes.
Meanwhile, whisk the flours, salt, starches together.
Add the flours, rest of the sugar, and oils to the yeast mixture and mix.
Add vinegar to 1/4 cup water, and combine well to form a thick batter. Add a few drops of water if it feels dry.
Keep this batter covered in a warm place until doubled. 1.5 hours.
The batter will be doughy and less sticky after the rise. Oil hand and Use a teaspoon or so potato starch to help get the dough together and form balls.(adjust the dough to a soft not too sticky consistency at this point. If too dry, add some sprinkles of water and knead. If too wet, use a bit of potato starch to make it less sticky but not entirely like a dry bread dough)
Place balls in a parchment lined Stoneware container(I used 5 inch ramekin)
Spray top liberally with water and sprinkle seeds of choice.
Cover and let rise in a warm place until doubled.
Spray top liberally with water and cover the container with foil to seal the steam in. Make a tiny hole on top.
Bake at 375 degrees F for 20-22 minutes.
Take foil off and let the rolls sit in the oven for a minute.
Remove from pan and parchment, cool for a minute and serve with some evoo or vegan butter.
What, what, WHAAAT?! Vegan AND gluten free rolls? Cannot wait to try these – they look awesome!
Thanks Ashlae! let me know when u do!
They look so good . I am sure going to try this.
thanks Balvinder
WOO! These look yummy
I tried that gf naan bread, by the way! IN-CREDIBLE. Loved it!
yay! thanks for trying it out isobelle and i am so glad u liked it!
delicious rolls,luks yum…
You are such a bread master, Richa!
these look amazing! i am definitely trying them!!
I cannot believe how incredibly moist these look – you are like a gluten free bread making goddess
Fabulous Richa! These rolls look fantastic! I wonder what I could use instead of sorghum? I’ll try with rice flour!
Lovely rolls, i keep trying with different flours, bread baking is an obssession…, the rolls look soft and lovely
It looks lovely! I cannot make out the difference.:)
those are such interesting techniques! the bread looks super moist & soft
Thanks Deeps!
Oh man, GF perfection in the form of a roll. YUM! Thank you so much for sharing this at Allergy-Free Wednesdays! We hope you’ll come back again next week to link-up and see the featured posts.
Have a blessed weekend!
~AFW Hostesses
Thank you Michelle, i sure will!
These dinner rolls look like they would melt in your mouth-so perfect! I am pinning your great recipe
The crumb looks amazing
now I’m curious of steamed bread.
Wow Richa! This is fantastic!
Very impressive- I would have never guessed that these are gluten-free!
Thank you all. Do let me know when you try these!
Your bread is gorgeous! I also love that you recommended using the water leftover from boiling potatoes. I am always looking for healthy ways to use it (mostly I end up using it to water plants).
Is there a substitute I can use for the yeast? These sound great, but I have a yeast allergy…
I havent tried these with baking powder. If you do use baking powder(about a 3/4 tsp), you might have to add some xanthan or guar gum to keep it together.
These look great! Do you think instead of oats either all sorghum or sorghum and brown rice flour could be used?
You could use brown rice flour, but you will need more starch as well to keep them airy. Probably 3 Tablespoons Tapioca starch and a few teaspoons water more to accommodate the extra dry ingredients.
Thanks!
I tried this today without yeast but used baking powder, the little dough balls never rose….any tips?
how much baking powder did you use? use about 3/4 teaspoon and mi it well in the dry ingredients before incorporating the wet. also add a Tablespoon more of each of the starches. Mix the ingredients and oil your hands to make balls and bake. Since you are using baking powder, the dough doesnt need to sit out. The buns should rise a bit and get fluffy during baking.
I finally got around to making these today (having bookmarked them when you posted them!). I am kicking myself for not making them sooner! They were absolutely perfect. I doubled the recipe, but needed to add WAY more flour, so I am not sure if that was a calculation error or something else. At any rate, they were amazing. One of the best gf breads I’ve made.
Hi Sarah, the liquid needed would probably be 1.5 times or slightly more but not double, hence more flour for doubling maybe?. Also, the dough that I make is quite wet, so it might be tempting to add more flour to be able to handle it. I use a little oil and flour to make the balls. I need to revisit the recipe for a bigger quantity and also write up detailed instructions.:)
thank you for trying them out and i am so glad that they turned out great wvwn with changes!