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Bread/roll Baking Tips

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OK. So i made gluten-free rolls for the first time ever since going gluten-free. I didnt follow a recipe but just did what I used to when making glutenous rolls, only, I used pamelas baking and pancake mix and added a tsp. of vineger. They turned out really tasty and have a lot of texture, but are more like a biscuit than a roll! is there any way to make them lighter and more like gluten rolls? I wasnt sure if I shouldve kneaded the dough or not. I kept it really sticky b/c I figured it would just turn into a rock if i added more flour.

It definitly wasnt a disaster and my mom even like them......just want to improve on it. here's a pic :)

My first attempt at rolls

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OK. So i made gluten-free rolls for the first time ever since going gluten-free. I didnt follow a recipe but just did what I used to when making glutenous rolls, only, I used pamelas baking and pancake mix and added a tsp. of vineger. They turned out really tasty and have a lot of texture, but are more like a biscuit than a roll! is there any way to make them lighter and more like gluten rolls? I wasnt sure if I shouldve kneaded the dough or not. I kept it really sticky b/c I figured it would just turn into a rock if i added more flour.

It definitly wasnt a disaster and my mom even like them......just want to improve on it. here's a pic :)

My first attempt at rolls

Wow! Those look great! Good job. I will have to try them too!

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I think maybe adding some xantham gum. 1 tsp per cup of flour might work. They look great!

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I think maybe adding some xantham gum. 1 tsp per cup of flour might work. They look great!

thanks :)

even if there is xanthan gum already in pamelas mix?

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I think it couldn't hurt. I use mixes that have it, and have better results when I add it in. I made some Chebe mix for rolls/breadsticks the other day and it was yum yum :D

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I think your rolls look delicious!

That said, I think your looking for the same thing all of us gluten-free bakers are; the fluffy type of bread you can tear apart that is so good.

It's pretty elusive. We wind up with bread that doesn't tear, but breaks. There are several of on here working on it! :D Xantham hasn't been the answer for me. Too much leaves the bread very gummy and gives a slimy mouth feel.

Keep trying! Your first batch looks just lovely. Maybe you will be the one who comes up with the formula? :)

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I think your rolls look delicious!

That said, I think your looking for the same thing all of us gluten-free bakers are; the fluffy type of bread you can tear apart that is so good.

It's pretty elusive. We wind up with bread that doesn't tear, but breaks. There are several of on here working on it! :D Xantham hasn't been the answer for me. Too much leaves the bread very gummy and gives a slimy mouth feel.

Keep trying! Your first batch looks just lovely. Maybe you will be the one who comes up with the formula? :)

thanks :) the rolls are really good, especially right outta the oven with melted butteron them...mmm

if I had the money I would be experimenting with the recipe everyday. I have a feeling that tapioca flour would be the trick. I buy light tapioca bread by "ener-g" and it is the closest texture to real bread I've had...at least toasted anyway. ...not saying its the best gluten-free bread I've had haha. but I'm definitly usin it for my thanksgiving stuffing. I'm going to attempt the rolls again on thanksgiving :)

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thanks :) the rolls are really good, especially right outta the oven with melted butteron them...mmm

if I had the money I would be experimenting with the recipe everyday. I have a feeling that tapioca flour would be the trick. I buy light tapioca bread by "ener-g" and it is the closest texture to real bread I've had...at least toasted anyway. ...not saying its the best gluten-free bread I've had haha. but I'm definitly usin it for my thanksgiving stuffing. I'm going to attempt the rolls again on thanksgiving :)

Thanks for the tapioca tip and your first post (rolls look amazing). With those ideas and a couple of others, I am going to try 1/2 of a recipe, changing a couple of things, and maybe it will work...IDK...if it does I will post it or use it for crumbs/croutons :rolleyes:

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sooo I figured I'd post the recipe.....althogh I dont measure the flour when I bake

2 eggs

6 tbs unsalted butter

3/4c milk

1/4 c water

1/4 c sugar

1 tsp vingegar

1 packet of active dry yeast

Pamelas baking and pancake mix

mix the yeast with warm water ( I usually put in some sugar and salt) set aside until it get bubbly or foamy

warm the milk on the stove (dont make it hot!)

blend butter, egg, sugar and vinegar till smooth

combine the yeast and milk mixture

add some flour to the egg/sugar mixture and then add some of the milk/yeast mixture

keep adding and blending this way until the dough is sticky and can form a ball....it may be too sticky to use your hands- I found that wetting my hand a bit made it workable.

I really dont know how much flour I usd lol- it was probably around 3 1/3 cups....???maybe more I dunno!!

let the dough rise until double the size

knead and then form into balls for rolls

place on a greased baking sheet and let rise again

then bake @ 400 until golden brown

good luck? lol

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I had some of the left over dough in the freezer....took it out to thaw and made it again...it turned out better after frozen :) and I was able to knead it. interesting...

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