Tag: olive oil

Gluten-Free Dinner Rolls

Grainy and crusty gluten free dinner rolls

Let it roll, Baby, roll.

We’ve been slurping lots of soup this week while the temperatures hover well below my chilly bones’ preference of 72 degrees. I hate to complain about 42 degrees, but, honestly. I’m shivering like a kitten in a Steve Martin movie. This is PDX, not New Hampshire. Where is my sunshine and technicolor blue sky? Hiding its good humor behind wrinkled duvets of fuzzy gray clouds, that’s where.

So we make our homemade gluten-free soup.

But the soup needs a companion. Our potage is lonely. And so I play matchmaker. I’ve been inviting gluten-free roll recipes to come and play. I’ve been flirting with their quirks and grainy idiosyncrasies, trying to be a good host. Coaxing their prickly little batters into behaving. As in, taste GOOD. And I’ve had some almost there success. But nothing to brag about. Nothing blog worthy.

Until today. These rolls are a balance of whole grain flavor and softness. Just crusty enough. These were tender and lovely warm from the oven. Not gummy. Not heavy. Not too grainy.

Just right.

Tender warm and gluten free roll waiting for vegan butter

Karina’s Gluten-Free Dinner Rolls

Recipe originally published March 2011.

I based my recipe on my Delicious Gluten-Free Bread Recipe and used a unique blend of gluten-free flours to get the texture I like in a dinner roll- soft and tender pull-apart goodness you can serve warm (you know- to melt that slather of vegan butter). I used a little bit of hazelnut flour and some coconut flour to add flavor and moisture.

Ingredients:

1 cup sorghum flour
1 1/2 cups potato starch (not potato flour)
1/2 cup millet flour
1/4 cup GF buckwheat flour
1/4 cup hazelnut flour or almond flour
2 tablespoons coconut flour
1 teaspoon xanthan gum
1 teaspoon fine sea salt
1 packet rapid rise yeast
2 tablespoons light brown sugar
1 1/2 cups warm liquid (3/4 cup non-dairy milk plus 3/4 cup hot water)
1/4 cup light olive oil
2 free-range local organic eggs, beaten or Ener-G Egg Replacer
1/2 teaspoon lemon juice

Instructions:

Turn your oven on and off briefly to warm it. Grease a 12-cup muffin pan and sprinkle the cups with GF flour; set it aside.

In a large mixing bowl, whisk together the flours and dry ingredients.

Add in the wet ingredients and beat until a thick batter forms. This bread dough is not puffy and stretchy like wheat-based dough, it is more akin to a sturdy muffin batter. Beat until smooth.

Spoon the bread dough into the twelve greased and floured cups. Even out the tops using wet fingers or the back of a wet tablespoon. Place the pan in the center of the warmed oven to let the dough rise.

Set your timer for 50 minutes.

At 50 minutes, turn your oven to 350ºF. (It should come to temperature within a few minutes.)

Bake until the rolls are golden and firm- about 22 minutes. Thump them with a fingertip- they should sound hollow. Note: If your oven is slow to heat, you may have to bake the rolls longer to cook all the way through.

When the rolls are done baking, remove the pan from the oven and place it on a wire rack to cool a bit. Using a thin knife, loosen the edges of the rolls from the pan and ease the rolls out. They are tender when warm.

Serve immediately with vegan butter or the real moo-cow thing, if you prefer. Wrap and freeze leftovers.

Recipe Source: glutenfreegoddess.blogspot.com

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Fresh and warm from the oven gluten free yeasted dinner roll


Recipe Notes:

These bread rolls are a little bit crusty on the outside, soft and tender inside, and not gummy at all. I attribute this to finding the right dry to liquid ratio. Remember, Darling Cooks, weather (humidity) and ambient temperature affects the behavior of dough and batter.

If there’s too much moisture and you’ve got a thin batter, add a sprinkle of GF flour to thicken it. And if the dough seems too dry and stiff (or does not look soft and happy because of flour substitutions you’ve made), add a little more liquid, a tablespoon at a time.

I tried to balance two needs with this recipe. My preference for a light soft roll, and my need for good taste and texture. That means balancing starches (which give lightness and rise) and whole grain flours (which impart flavor and heft). Too many whole grains create a heavy product.

Cook time: 22 min

Yield: 12 rolls

For substitutions, please see my guide to baking with substitutions here.

More Gluten-Free Bread Roll Recipes from Food Bloggers:

French Bread Rolls from The Gluten-Free Homemaker

The Art of Gluten-Free Baking’s Dinner Rolls, Gluten-Free

Crispy Garlic Breadcrumb Chicken – No Fry, Not Dry, Must Try

Trying to convert a fried recipe into a baked one is usually a disappointing exercise in futility, but this crispy garlic breadcrumb chicken turned out to be a very enjoyable exception. 

While not exactly the same as a pan-fried, breaded cutlet, if you want to eat tender, flavorful chicken with lots of crispy, crunchy bits, then this significantly less-messy method is for you.


One of the keys to this technique is to use panko breadcrumbs, which are much larger, and more jagged than regular, fine breadcrumbs. If you can’t find them, you can easily make you own. Just pulse chunks of stale white bread in a food processor until coarsely ground, and then spread out on a baking sheet, and place in a 275 F. oven until they are dried and crispy.

Above and beyond being easier, this method also allows us to introduce some additional flavor, and moisture, thanks to the “glue” we use to attach the crumbs. I went very simple with my formula, but as I mention in the video, you can add all sorts of herbs and spices to yours. Either way, the next time you want crispy, breaded chicken with less mess, and more flavor, I really do hope you give this a try. Enjoy!


Ingredients for 2 portions:
2 large boneless, skinless chicken breasts (about 8-10 ounces each)
salt, freshly ground black pepper and cayenne to taste
1 tablespoon olive oil for searing
1/4 cup chicken broth for the pan

For the garlic breadcrumbs:
3 tablespoons unsalted butter
1/2 cup panko breadcrumbs
3 finely crushed or minced garlic cloves
1 tablespoon finely chopped Italian parsley
2 tablespoons grated Parmigiano-Reggiano

For the “glue:”
1 tablespoon mayo
1 teaspoon balsamic vinegar
1 1/2 teaspoon Dijon mustard

For the optional pan sauce:
1/3 cup chicken broth
juice from 1 lemon
1 teaspoon balsamic vinegar
salt and freshly ground black pepper to taste

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Pig in a Pumpkin – Trick and Treat

Okay, so we’re not using a whole pig, but we are using a whole pumpkin, which not only produced some very succulent, flavorful pork, but also made for an absolutely stunning presentation. This looked so good, that many people might think it was faked, which really is the ultimate compliment.


While this would work in any pumpkin, try to find ones sold as “sugar,” or “pie” pumpkins,” since they have a thicker, sweeter flesh, compared to the ornamental ones sold for jack-o’-lantering. I believe the variety I used was called “cannonball,” but simply look for round, heavy-feeling varieties about the size of a volleyball, displayed in the produce department, and not outside, or in front of the store.

As I said in the video, you can season this anyway you want, but regardless of what exactly goes in your gourd, make sure you roast it until the meat is tender. How long will depend on the size of course, so be sure to test the meat as it cooks. The only thing I’d do differently next time, would be to pour in a little more cider after a few hours in the oven, since a lot of it evaporated as it roasted, and I wanted more “sauce” when I was done.

After you remove the meat for service, ladle out all the braising liquid, and let it sit for a few minutes, so you can skim off most of the fat. Thanks to the little bit of flour on the pork, it should have a nice thickness, but you can always adjust that with some more roux. Or, simply make a sauce separately, and then just spike it with your drippings.


Also, if you wanted to add another step, you could use a blender to make a smoother sauce, but I’ll leave that up to you. Either way, if you’re looking for a fun, and very seasonably appropriate way to cook some pork shoulder, I couldn’t think of a better, or more beautiful way, which is why I really hope you give this a try soon. Enjoy!


Ingredients for one Pig in a Pumpkin:
1 volleyball-sized cooking pumpkin
3 1/2 to 4 pounds of boneless pork shoulder
1 rounded tablespoon kosher salt (the pumpkin will absorb some of this)
2 teaspoon freshly ground black pepper
1/4 teaspoon cayenne pepper
1/2 teaspoon dried thyme
1 teaspoon crushed fennel seeds
1 tablespoon freshly chopped rosemary
1/3 cup thinly sliced shallots
– garlic and sage would have also been great here
2 tablespoons flour to coat pork
1 tablespoon olive oil for browning meat
at least 2 cups hard cider, or more if you can fit it in before or during cooking

– I roasted mine at 350 F. for about 4 hours

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