While making bread usually takes too long for Girish’s preference and is sometimes difficult execute, she had success in making gluten-free cheese rolls. According to Girish, the finished product had the perfect crust and texture.

Goodbye Gluten: cheese rolls

Ashvita Girish, Staff Reporter

I never actually make any type of bread because I usually find the process too long. One small mistake and the bread won’t rise properly or the loaf comes out of the oven looking like a brick. As I am still in the process of mastering the gluten-free bread, these gluten-free cheese rolls are definitely something I will be making often.

Instead of using a recipe dedicated to making breads and rolls, I decided to experiment with my pizza-base recipe. Let me say that these rolls came out a lot better than I was expecting them to. They had the perfect crust on the outside and once pulled part you could see all the air bubbles that the cheese had created.

Ingredients:

1 tbsp dry yeast
2 ½ tsp sugar
⅔ cup warm milk
1 cup potato starch
Half a cup of any gluten-free all-purpose flour
2 tsp xanthan gum
1 tsp Italian seasoning
1 tsp onion powder
¾ tsp salt
1 tbsp olive oil
2 tbsp apple cider vinegar
1 ½ tbs Italian seasoning
1 tsp dry oregano
1 tsp dry basil
1 heaping cup of freshly grated cheese (preferably any type of cheddar)

Ashvita Girish
Girish put her pizza-base recipe to the test as she aimed to get the perfect texture for her rolls.

Directions:

Grease and dust baking pan (grease with grapeseed oil and dust with any gluten-free flour)
Combined potato starch, all-purpose gluten-free flour, xanthan gum, Italian seasoning, dry basil and oregano, and salt into a large bowl and mix
Pour warm milk into a medium-sized bowl and add the yeast and sugar. Let the mixture sit until it doubles in size
Combine apple cider vinegar and olive oil directly into the mixer
With the mixer on low speed slowly alternate the yeast mixture and the dry ingredients until the mixture comes together and forms a ball at the bottom of the bowl.
Gradually mix the cheese in the dough on a low speed.
Divide the dough equally and roll them into balls
Stick some fresh rosemary on top and bake for 20 mins, until the rolls have a nice color to them.
To make the twisted bread roll the dough into a short log, about 2.5 inches long and 1-inch thick.
Slit the log down the middle leaving fingers width gap on the top
Take the two ends and wrap them around each other
Stick fresh rosemary in the crevices and bake until golden brown