Gluten-Free, Corn-Free Crusty French Bread Rolls

I posted this picture on Facebook today because I was eating this roll and thought I might cry in happiness:


The recipe I used came from this book:


You can click on the book and it will take you to amazon.com to purchase it. Or you can look inside of it there too. I have made several recipes from it now and I feel like I can now highly recommend this book as a whole! There is a recipe in the back for CHEESE NIPS & for GRAHAM CRACKERS. I’m really really excited to make those at some point. There are many other things I’m excited to try too but I’ve never found corn free/wheat free cheese crackers or graham crackers.


For the friends who asked for the recipe (I’m sure this is some kind of copyright infringement lol)…

In the book she has several flour mixes and each of the recipes are based off one of the mixes. These rolls are from the “French Bread/Pizza Mix”.

The following makes 6 cups of the mix. 

• 3½ cups White Rice Flour (I was running low on white rice flour and had about 2 cups. The other 1½ was brown rice flour.)
• 2½ cups Tapioca Flour
• 2 TB Xanthan Gum
• 2 (1 oz/7 grams) packets Unflavored Gelatin
• 2 TB Egg Replacer (This link is to the egg replacer I use. There are others. Bob’s Red Mill has one. I’ve seen a few)
• ¼ cup Sugar (white)

Just put that all in a baggie (or whatever). Mix it up. Label  it. You can also double it. The 2 TB of xanthan gum & egg replacer doubles to ¼ cup.

Crusty French Rolls - 6 Rolls (In the parentheses – The second number is the amount if you want to double the recipe – not everything actually doubles)

Dry Ingredients

• 1¾ (3½) cups French Bread/Pizza Mix
• 1 (1) TB Yeast Granules
• 3 (6) TB Dry Milk Powder or Nondairy Substitute (There’s a brand called “Better Than Milk” that comes in soy, rice, etc – I haven’t tried it but I keep meaning to. Dairy free would be nice too)
• ½ (1) tsp salt
• ½ (1) tsp baking powder (make sure it’s corn free!) 
  
• FYI: substitute for 1 tsp baking powder (in case you can’t find a corn free baking powder):
• ¼ tsp baking soda
• ½ tsp cream of tartar
• ¼ tsp starch – arrowroot, potato starch (not potato flour), tapioca starch

Wet Ingredients

• 2 (4) Egg Whites
• 1 (2) tsp Dough Enhancer or Vinegar (I use vinegar)
• 1½ (3) TB Vegetable Oil
• ⅔ (1⅓) cups warm water (more or less this amount. I had to add some more to get the texture she described)

Grease 1(2) cookie sheet(s) with vegetable oil spray. Dust with fine cornmeal. (I used millet flour.) 

In the bowl of a heavy-duty mixer, combine the dry ingredients. Blend gently with the mixer on low. In a bowl, whisk together the egg whites, dough enhancer/vinegar and vegetable oil. Add most of the warm water.

Add the liquids to the dry ingredients and blend. If the dough is too thick, add more water until the dough seems thick enough that it will spoon out into a roll shape. Turn the mixer to high and beat for 2½ minutes.

Spoon onto the prepared cookie sheets and form into French roll shape. Cover lightly and let rise in a warm place until double in size (about 35 minutes for rapid rise yeast, 60 or more minutes for regular yeast). Bake in a preheated 425 degree oven for 20-22 minutes.

Stuff face.

Okay. It doesn’t say that last bit exactly…

I’ve typed this up but seriously – buy the book. It’s worth it. You can make pizza crust (obviously), pita bread, bagels, pretzel sticks… Plus there are 4 other flour blends and many more recipes. /*end sales pitch. You’d think I got something for it. lol

Oh one more thing – I made 8 rolls out of the 6 roll recipe. I know it was supposed to be 6 but I was too lazy to repair the situation. lol.

I brushed them with butter because I’m a brilliant bad person.

DELICIOUS. I think I’ll go have another now…