Soft Gluten Free White Rolls
with Tangzhong method
This recipe has three main steps.
1. Prepare the flour mix.
2. Make the tangzhong
3. make the bread
Note: The tangzhong method, one essentially pre-cooks a portion of the dough using hot water, which causes the starch to gelatinize and make the bread softer. “Unlike European breads that I'm used to, it is not crusty
Gluten Free Flour blend for light and fluffy white yeast breads
Ingredients
For 700g (approx 5 cups)
200 grams Potato Starch
85 grams bean flour (chickpea flour is fine)
250 grams Superfine White Rice Flour (I use glutinous or sweet rice flour available in Asian Markets or International section of supermarkets)
75 grams Tapioca Starch
75 grams Whey Protein Isolate or Dry skim Milk powder
15 grams Xanthan Gum
Instructions
Combine all flour blend ingredients in a large container that has a tightly sealing lid. Replace the lid and shake the contents vigorously several times, in all directions.
Remove the lid and use a whisk to finish combining the ingredients.
Flour blend can be stored in a cool, dark area (such as a pantry or closet) up to three months. For longer storage, freeze for up to one year.
1. Tangzhong
Ingredients
½ cup (120 ml) whole milk
¼ cup (60 ml) water
¼ cup (35 g) Gluten Free Flour blend for light and fluffy white yeast breads
Directions for the Tangzhong
In small saucepan, add milk, water, and flour and whisk to combine. Continue whisking over medium low heat until mixture starts to get very thick and paste-like. Remove from heat and set aside to cool slightly.
For the Rolls
Ingredients
tangzhong (cooed to touch)
2½ cups (350 g) Gluten Free Flour blend for light and fluffy white yeast breads
¼ cup (50 g) granulated sugar
1 tablespoon whole phylum husks or 1½ teaspoon phylum husk powder
1 tablespoon instant or fast acting yeast
2 tablespoon instant dry skim milk powder
1 teaspoon salt
1 cup (240 ml) whole milk
1 egg beaten
¼ cup (57 g) butter, very soft
FOR BRUSHING ONTO ROLLS
2 tablespoon butter, melted
Soft Rolls
Instructions for rolls
In the bowl of stand mixer, add flour, sugar, yeast, phylum husks, dry milk, and salt. Whisk to combine. With mixer running on low speed with the dough hook attached, add the butter and then slowly add milk. Add egg and mix briefly. Stop mixer and add tangzhong. Increase the speed to medium high and knead for 5 minutes.
Scrape dough together and cover bowl (or transfer to another bowl). Place in a warm, draft-free area and allow to proof until doubled, 1-2 hours. Refrigerate dough overnight (at least 8 hours).
When ready to make rolls, remove dough from refrigerator and dump onto a well-floured surface. Knead until smooth, adding additional flour as needed to create a smooth, less sticky dough.
SHAPING ROLLS
Divide dough into portions. For dinner rolls, I divide into 2-ounce pieces. If making hamburger or hot dog buns, 3-4 ounces is standard. Flatten each piece slightly and pull in the dough from the sides to create taut dough. Pinch the dough together and turn over to where the pinched dough (the seam) is on the bottom. Put ball of dough on a smooth surface that isn't floured (the flour will cause the dough to slide around and you want friction). Put your hand over the dough with the outer edge of your palm where your pinkie finger is creating a "cage" over the roll (the side of your hand should always touch the surface of the counter). Move your hand in a counter clockwise direction, pushing the dough around inside the "cage" until the roll is nice and round. If it sticks a little, that's okay. Just use your bench scraper to lift it up and place it into a prepared pan*.
Cover rolls with plastic wrap and place in warm, draft-free area to rise until not quite doubled in size, 30 minutes to an hour. Before baking, brush rolls with melted butter. Bake in a preheated 350° oven for about 20 minutes, or until golden brown and they bounce back when lightly touched. Brush with remaining melted butter and, if desired, cover with a towel to further soften the crust.
Notes
*These rolls can be baked in greased round 8-inch cake pans, 8 or 9-inch square baking pans, or 9 by 13-inch rectangular baking pans for soft-sided dinner rolls. For hamburger buns, place them on a large parchment-lined baking sheet about 2 inches apart. I sometimes use wide mouth canning lids as Shaping ring.
