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
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)
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