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Sandwich Buns / Pizza Shells / Cinnamon Rolls (Gluten-Free)

This recipe comes to us from the Denver Metro Chapter of CSA/USAs High Altitude Gluten-Free Cookbook.

GF All Purpose Flour mixture:
4 cup brown rice flour
1 ½ cup Sweet rice flour (at Asian markets)
1 cup tapioca starch flour
1 cup Rice polish (Ener-g food at health food stores)
1 tablespoon of Guar gum (health food stores)

Whisk all ingredients together. Make large batches and store in Ziploc bags in freezer.

Sandwich Buns/Pizza Shells/Cinnamon Rolls

2 teaspoon sugar
1 ¾ c. lukewarm water
3 large eggs
¼ c. butter or margarine (not low fat substitute)
1 ¼ c. water (yes, an other l ¼c of water)
1 tsp. gluten-free vinegar (I use Heinz)
1/3 c. sugar, less the 2 tsp. above
1 ½ teaspoon salt
2/3 cup nonfat dry milk
2 cups rice flour (can be white or brown or ½ and ½)
2 cups tapioca flour
3 ½ teaspoon xanthan gum
2 package active dry yeast (1 ½T)

Dissolve the 2 teaspoon sugar in the 1 ¾c. lukewarm water. Sprinkle yeast on the top and let sit 10 min. until bubbly. Melt butter. Add 1 ¼c. cool water and vinegar. Sift together dry ingredients. Stir the yeast mixture and the water/butter/vinegar mixture into the dry ingredients, then add eggs and beat 2 min. with mixer on high speed.

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SANDWICH BUNS The recipe says 12-14) Place English muffin rings, 4 aluminum tins, tuna cans, etc. on a baking sheet and coat inside well with a nonstick spray. Fill half of them.

PIZZA SHELLS(makes 2 14 shells) Place mound of dough on greased cookie sheet or pizza pan. Sprinkle with tapioca flour, cover fingertips with flour, and gently par the dough out to desired size using the flat of your hand.

CINNAMON ROLLS: Proceed as for buns, but put only a small amount of dough in ring, top mixture of brown sugar, cinnamon, nuts and currants or raisins (0r ½ c. sugar and 2 teaspoon cinnamon) repeat layers.

Allow dough to rise double in a warm place. Can take as long as 1 ½ hr.

Bake buns or rolls at 350F for 30 min. or until lightly browned and a toothpick inserted comes out clean. Cool on a rack. Swirl cinnamon rolls with icing if desired. Cut the buns in 2 . Seal in zip bags and freeze.

Bake unfilled pizza shells at 400 8 min. just until they begin to brown. Seal surface lightly with olive oil, fill with topping, bake 10 min. additional. Or freeze baked shells for future use, fill unthawed shells with desired topping, bake at 400F for 10-12 min.

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2 Responses:

 
Eleisha
Rating: ratingfullratingfullratingfullratingemptyratingempty Unrated
said this on
25 Jun 2008 8:10:42 PM PDT
This is ok, but I find that you can make ANY recipe from ANY cookbook as long as you do things like cakes, breads, rolls, pizza bases add 1 egg! thats right 1 egg. Only not to recipes like apple crumple, pastries or shortbreads, in this I haven't quite figured out but I do know that they taste nice just on its own without the egg. All gluten free is is a gluten substitute and if the flour is to gritty or not nice then find another, I use Basco, any flour needs to be fine to enhance flavors. Have fun finding your favorite foods and be able to eat something nicer than if you eat real flour, I am a Natruopath and it is not healthy for you anyway, so try this, I guarantee it will help you heaps!!!! Really try it!!!

 
shanaazou
Rating: ratingfullratingfullratingfullratingfullratingfull Unrated
said this on
29 Nov 2011 3:46:45 AM PDT
My husband has been suffering from celiac disease since 2008. he loves desert and fast food, but now your gluten free recipes help us a lot. I am trying your recipes at home and it makes our life easy. It's very difficult to find a gluten free mix flour. I like your web site. Mostly people don't know about gluten free, thanks for such a very useful site.




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Celiac.com Celiac Disease & Gluten-Free Diet Forum - All Activity

Vegetarian here too, celiac really makes it tough as all the Quorn meat replacement products bar the odd one or two are out Then there's all the scare sites saying only paleo type diets will repair your insides but guess what they're all heavily meat / fish based. @Ennis_TX has some good ideas for meals

Wow guys just read all the replies Thankyou all so much!!! There are so many things you've all said that has triggered a light bulb in my little head! The glasses may not be clean!! I will put this to a test. One night I'll stick to bottles of cider (double checked are gluten-free) another I'll try the Gin or William chase vodka if I can find it! And see the effects. if I loose many days due to these not working I'll see a practitioner and see what the deal is! Before I was diagnosed at Coeliac... I went to a herbalist who did a test and said corn is funny on my body!!! But then 18months later (when I became incontinant and lost a lot of weight) my bloods came back positive (after begging the docs and telling them it wasn't IBS) i don't tend to snack at bars on food but I must admit I never thought it could be the way it's served!! The humour and information has made me feel so much better thanks all xxx

Hey Matt thanks for your reply fellow Brit! I this is very interesting... I am very sensitive to cross contamination... e.g. A sieve wasn't washed properly when I lived at my mums so when I had drained my gluten-free pasta .. I hadn't even eaten the dish before I started to pass out and go dizzy and hot .. calling for my bf and mum ( they had a great team going when I would have an episode) it's horrendous! The fatigue is something I imagine every coeliac suffers with! I have to nap a lot. Ok so the booze I drink most of is -processo -amaretto -vodka, wine, cider (very rarely) when I drink at home I'm fine!!! I wonder if it's cross contamination from the bar or the level of alcohol?! I also had a jger bomb shot on Friday (looked it up and a lot of people say it's gluten-free) it's a hard live but someone's got to do it!! Thanks for the reply! When you get poorly from gluten (and the other evil candidates) are you so bad you can't function and feel your body is about to snap? Kind regards steph

Hi Steph and welcome I'm yet another Brit, funny how the alcohol threads flush us out I don't drink now but after a big night I used to get truly savage all day hangovers, much worse than those of my friends. They could include splitting headaches, vomiting, nausea, a 'fuzziness' in my head, sweats etc. After I put the pieces together and went gluten free I had a 'big night' on cider only and the next day was a revelation. What I'd thought was a 'normal' hangover was, for me at least, anything but. With gluten out of the equation hangovers were a breeze! The difference was mind blowing and just one more example of how gluten had been messing with me over the years. So when I read your post my first thought was that there was some trace gluten contamination going on. However: Obviously you've been at the diet for some considerable time now and know the score. I know Coeliac UK are firmly of the opinion that all spirits are safe but some (note some this a contentious one :D) members here will tell you they react to gluten based grain spirits for instance which distillation should render safe. Then there's the dangers of shared lines if you're drinking say Strongbow in a pub as alluded to above. Lastly it its wine, there's the often cited but maybe apocryphal these days 'flour to seal the casks' possibility. Finally there's bar snacks, maybe a brand of nuts etc that you snack on that may have changed their production process? I'm sure you've thought of these already, but it may be useful if you post your alcoholic drink choices / bar snack of choice up here maybe someone will have some input?. The second thing which leapt out was: Would you class yourself as super sensitive to cross contamination etc? Firstly that would make the cross contamination theory more compelling. You could test that out by having a drink at home under controlled circumstances to see whether the same issue arises? That could also answer the quantity question. Does one safe drink trigger it, two, three etc? Finally, and this is one that I find difficult, knowing you have the gluten issue may lead you to assume it's that when it could be something else. I tend to attribute EVERYTHING in the world to gluten these days due to it being able to affect me in so many different ways. Crisis in Korea? Gluten. Russian tanks massing on the Ukrainian border? Check their wheat intake. Global warming? etc. So it may make sense to pursue some other ideas at the same time. Try: http://goaskalice.columbia.edu/answered-questions/suddenly-drinking-alcohol-makes-me-sick http://www.steadyhealth.com/topics/very-abnormal-hangovers-thinking-it-could-be-allergy-to-alcohol and a doctor's answer: http://www.steadyhealth.com/medical-answers/abnormal-reactions-to-alcohol Cheers Sorry, best of luck! Matt

Similarly, I've been vegetarian for 25+ years. A 2015 Nature study connecting emulsifiers with microbiome changes has me wondering about the processed foods that I ate in the past, and I wonder about the wisdom of eating as much seitan as I did. I mostly prefer my post-diagnosis diet since it forces me to consider every ingredient and to cook from scratch more.