Soft Gluten Free White Rolls with Tangzhong method

 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.

Pooka's Dark Gluten Free Bread

A faux pumpernickel for a Deli flare.

Recipe By     :Ellen M. Ennis Davis
Serving Size  : 6     Preparation Time :1:00


  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
Dry Ingredients:
     1/4           cup           cocoa
  1                 cup           Brown Rice Flour
  1                 cup           Corn Flour -- (maize flour)
     1/2           cup           Chickpea Flour -- (gram Flour)Or whole bean flour
     1/2           cup           Tapioca Flour
     1/4           cup           Arrowroot Flour
     1/4           cup           Cornstarch
  3        tablespoons       Flax Seed Meal -- corn bran or rice bran
     1/2           cup          Skim Milk Powder -- dry milk substitute
  3          teaspoons       Xanthen Gum
  1           teaspoon       Gelatin Powder, Unsweetened
  1         tablespoon      Pectin
     1/2      teaspoon      salt
                           
Leavening/Proofing Ingredients:
  2 1/2      teaspoons    Active Dry Yeast
  2          teaspoons      Sugar
  2                                Eggs -- or (4 tablespoons dry egg powder or meringue powder plus 1/4 cup warm water)
                           
Wet Ingredients:
  1                 cup       Warm Water -- (110 degrees)
     1/4           cup       Olive Oil -- I like melted coconut oil
     3/4           cup       molasses
     1/4           cup       Sugar -- like brown
  1         tablespoon   apple cider vinegar

Proofing the Yeast:
Mix together yeast, 2 teaspoons sugar, and 1/4 cup warm water. Set this mixture aside in a warm location away from drafts, to proof 15 minutes. It should become frothy. If the yeast does not froth up, you yeast is to old or you water temp was to hot or to cold. Try again still doesn't froth dump it and go buy some fresh yeast.

In the mixer bowl add ALL dry ingredients. Whisk or sift ingredients together thoroughly. Set aside.
In a medium sized bowl whisk eggs with other wet ingredients. Add proofed yeast, whisk.

Using the dough hook of your stand mixer on slow speed, gently pour wet ingredients into the dry ingredients. Mix dough on medium speed for 5-8 minutes. Occasionally use a rubber spatula to push dough down the sides of the mixer bowl. While your dough is mixing, you can prepare your loaf pans. The dough should resemble a sticky biscuit dough or thick quick bread batter. Add more brown rice flour or warm water to adjust dough if necessary

Scoop dough into a greased 8 x 4 1/2 pans
Grease a piece of wax paper or parchment paper and place on top of bread pan to cover.
Place covered loaf pans warm draft free place and let rise for 40 minutes to an hour. The dough should have risen to have a rounded top about 1/2" above the top of the pan.

Preheat oven to 350°F.
Place risen loaf of dough in the oven for 50 minutes. Crust should be light brown in colour and a thermometer placed in the middle of the loaf should read around 190°F for a finished loaf. Remove Bread from the pan and tap the bottom, it should sound hollow if it does not wrap loosely in aluminum foil and bake another 10 to 15 minutes.

Let loaf or loaves cool completely before cutting. Put bread in a plastic bag once all heat has dissipated.

Source:  "Pooka's What's for Dinner: Gluten Free with Attitude"
Copyright:  "http://pookaswhatsfordinnergluttenfree.blogspot.ca/"
Yield:  "1 Loaf"
Start to Finish Time:  "2:20"
T(Cook):  "0:40"
                                    - - - - - - - - - - - - - - - - - - -

Per Serving : 488 Calories; 13g Fat (23.7% calories from fat); 9g Protein; 87g Carbohydrate; 7g Dietary Fibre; 71mg Cholesterol; 233mg Sodium.  Exchanges: 3 Grain(Starch); 1/2 Lean Meat; 0 Fruit; 2 1/2 Fat; 2 1/2 Other Carbohydrates.

NOTES : This bread will remain fresh if sealed after cooling for about 7 days.

Gluten Free Flatbread

Recipe By     :Ellen M. Ennis Davis
Serving Size  : 4    
Cuisine:  "Breads and Rolls"
Categories    : Gluten Free, International, Lebanese
Source:  "Pooka's What's for Dinner: Gluten Free with Attitude"
Copyright:  "http://pookaswhatsfordinnergluttenfree.blogspot.ca/"

  1/2           cup  brown rice flour
  3/4           cup  cornstarch
  1              cup  chana (chickpea) -- sorghum or soy flour
  2              tsp.  baking powder
  1              tsp.  salt
  1              tsp.  xanthan gum
  1              egg
  1/4           cup  warm water
  2              teaspoon  sugar
  1 1/2        teaspoons  dry active yeast
  1/4           cup  olive oil
  1/4           cup  sesame seeds

In a bowl dissolve sugar in warm water, sprinkle yeast over water. Let
yeast sit in warm area for 15 minutes.

Mix all dry ingredients into a bowl

Add egg and oil to yeast mixture and mix with a fork.

Add wet ingredients to the dry ingredients and mix together. knead bread
together.

Cover and let rise for 30 min

Divide into for balls press out on pan until they are 1/4" thick disk,
cover with damp cloth and let rise for 30 minutes in a warm place.

Place skillet on a medium low stove top, cook for 15 minutes. Flip and
cook the other side for another 8 minutes. Flip again onto serving
platter, brush with olive oil and sprinkle with sesame seeds

OR

Brush with oil sprinkle with sesame seeds and bake for 20 minutes at 400F

- - - - - - - - - - - - - - - - - - -

Per Serving : 360 Calories; 20g Fat (48.8% calories from fat); 4g Protein; 42g Carbohydrate; 2g Dietary Fiber; 47mg Cholesterol; 795mg Sodium.  Exchanges: 2 1/2 Grain(Starch); 1/2 Lean Meat;
3 1/2 Fat; 0 Other Carbohydrates.

Injera - Ethiopian Flatbread

Injera - Ethiopian Flatbread

The basis for an Ethiopian meal, Injera is a spongy sour flatbread made with a fermented millet or teff batter, both ancient African grains.
This recipe is quick variety of Injera using levening agents to form the bubbly texture and apple cider vinegar to replicate the tartness from the fermentation
process.

serves 6

1 1/2 cups millet flour (bajra atta)
1/2 cup brown rice flour
1 teaspoon baking soda
1 teaspoon baking powder
1 teaspoon salt
2 1/2 cups water
2 tablespoons apple cider vinegar
   canola oil

Mix millet and rice flour with Baking soda and salt in a large mixing bowl.

Slowly stir in 2 cup of water. Cover and let rest for 30 minutes to allow moisture to hydrate the flour.      

Add lemon juice to the remaining 1/2 cup water and whisk it into the batter.

Rub a non stick skillet with oil, making sure not to use too much.

Cook on a medium heat until the entire thing is cooked. It should be covered by many bubbles, change color, with the edges starting to pull away from the sides.

Pour enough batter to lightly cover the skillet, tilting the pan until it is entirely covered with a thin layer of batter should be thicker than a crêpe, but not as thick as a traditional pancake.

Cook on a medium heat until the entire thing is cooked. It should be covered by many bubbles, change color, with the edges starting to pull away from the sides.

Invert the skillet over a plate and carefully slip a spatula under the edges, remove the injera.

Repeat until all batter is used up, keep warm in foil with oven set to 200°F until needed.

You can serve your food directly onto this injera roll and up it with the food inside it, no utensils needed;or you tear off pieces of the flatbread and use it to scoop up you food.

Per Serving : 160 Calories; 2g Fat (9.1% calories from fat); 4g Protein; 32g Carbohydrate; 2g Dietary Fiber; 0mg Cholesterol; 652mg Sodium.  Exchanges: 1/2 Grain(Starch); 0 Fruit; 0 Fat; 0 Other Carbohydrates.

Millet Chapati (vegan)

Millet is an ancient grain that grows wild in Africa and all across Asia. Millet grows fast, and doesn’t need very much rain, so it’s a good crop for dry or cold climates. Millet was used for bread long before wheat was cultivated in Africa and is Gluten Free.

Makes 6-8 chapati

1 1/2 cups millet flour (bajra atta)
1/2 cup brown rice flour

1 tsp salt
1 bunch green onions or cilantro chopped (optional)

Warm water

Olive oil

Mix millet and rice flour with salt and herbs, if using in a large mixing bowl.

Pour a very small amount of water into this well and start to blend flour with it. Keep mixing till the flour and water start to come together. Add very little at a time as required and only enough to make the dough come together to make a medium firm. Wrap dough onto plastic lightly greased plastic wrap and bring the edges of the plastic twist the loose plastic forming the dough into a ball, let rest for 30 minutes to and hour to allow moisture to hydrate the flour. unwrap knead on a lightly floured board for about 3 min. break into 1 1/2 inch balls, cover them with a damp towel to keep from drying out.

Flour counter and with a rolling pin or bottle, roll into thin rounds. 

Heat a lightly oiled skillet to medium high and heat each round for 1-2 minutes on each side, until lightly browned. Brush with olive oil and keep warm in foil with oven set to 200°F.

Batter Corn Tortillas (Gluten-Free)

I don’t have much luck trying to make rolled or pressed tortillas and I don’t have a reliable source locally so these work as a good substitute.

For best results mix up batter and let rest at least 1 hr at room temp. or overnight in the fridge.

You can make these ahead and store them sealed in the refrigerator or freezer.
Makes 12 tortillas 

Batter Corn Tortillas (Gluten-Free)

• 2 eggs
• 1 cup plain yogurt
• 1 teaspoon salt or to taste
• 1 cup corn flour (masa harina)
• 1/4 cup cornmeal
• 1/2 teaspoon xanthen gum
• 1/4 to 1/2 milk or water
• 2 tablespoons butter, melted
• Vegetable oil for frying tortillas

1. Whisk dry ingredients into a medium bowl until well blended.
2. Place the eggs, yogurt, milk and salt in a larger bowl and whisk until well mixed.
3. While mixing, slowly add dry ingredients.
4. Add melted butter and whisk until smooth about 2 minutes.
5. Let rest at least 1 hour at room temperature or overnight in the fridge.
6. If batter is to thick to pour and spread easily add milk or water to adjust viscosity.
7. Heat a nonstick pan over medium heat and add a spoonful of vegetable oil. Pour about 1/2 cup of the batter into pan. then tilt the pan around and around to spread out the tortilla batter.
8. Cook until the edges look dry (about 1 min or less) then flip and brown the other side.
9. Place tortillas on sheets of waxed paper that have been dusted with extra corn flour.
10. To store, place in a plastic bag in refrigerator or freezer.

Cook until the edges look dry (about 1 min or less)

If using right away, stack them and then cover with a moist kitchen towel tucked under the bottom tortilla. Keep in a warm over (150 degrees) until serving time.

You can stuff these with leftover chilli, scrambled eggs etc. with cheese and other toppings or with chopped fruit and yogurt.

Storing Tortillas:
Sprinkle  a small amount of corn flour on sheets of waxed paper and stack the tortillas individually. Then put the whole stack in a plastic bag and store in a refrigerator or freezer.

Warm tortillas on both sides in a skillet