Gluten Free Apple Pie Cookies
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I’m not sure exactly when it happened, but the weather really has turned here in New York. Suddenly, it’s super comfortable to wear my favorite jeans all day and I … more »

Gluten Free Apple Pie Cookies

I’m not sure exactly when it happened, but the weather really has turned here in New York. Suddenly, it’s super comfortable to wear my favorite jeans all day and I even get to break out a jacket in the evenings. We have our annual trip to the apple orchard with friends in the books for the last weekend in September, and I can’t wait until my worst food problem is deciding which apple recipes to make, like, right away before the apples go bad (one bad one really does spoil the whole bunch). Okay who am I kidding my worst food problem is always what to make for dinner because I just.don’t.want.to.make.it (do they really have to eat dinner every single day??). But you know what I mean. In preparation for this apple bounty coming my way, I decided to make gluten free apple pie cookies. But they couldn’t be sugar cookies shaped like apple pies or mini actual apple pies. I wanted an easy drop cookie that still had all the taste of apple pie, without any of the fuss. Mission accomplished!

Gluten Free Apple Pie Cookies

Like baking with pumpkin, baking with apples means loads of extra moisture. Extra moisture in cookies usually means something shaped like a cookie that actually tastes like a piece of cake. That’s what happens when you try to replace oil or butter with applesauce in a recipe. No thank you. If anything is going to taste like cake, it should be, well, cake. So instead of adding applesauce, I used a peeled and grated apple. And I’m happy to report that, after 4 separate tries and many dozens of cookie-shaped mini cakes, we have real thick-and-chewy apple cookies.

Gluten Free Apple Pie Cookies

The cookies themselves aren’t loaded with tons and tons of sugar, and the whole batch only has 4 ounces of white chocolate chips, so the glaze really adds a nice touch of extra sweetness. But of course you could leave it off if you’re just not into that sort of thing. These also freeze incredibly well, and really do have all the aroma and flavor of apple pie. If there’s a person who doesn’t love fall, I’ve never met him!

Prep time: 10 minutes       Cook time: 12 minutes       Yield: 14 cookies
Ingredients

Cookies
1 1/2 cups (210 g) all purpose gluten free flour (I used Better Batter)

3/4 teaspoon xanthan gum (omit if your blend already contains it)

1/4 cup (36 g) cornstarch

4 ounces white chocolate chips

1/2 teaspoon baking soda

1/2 teaspoon kosher salt

1 1/2 teaspoons apple pie spice*

3/4 cup (150 g) granulated sugar

1 medium-size apple, peeled and grated (80 g) (I used Granny Smith, but any firm apple will do)

10 tablespoons (140 g) unsalted butter, melted and cooled

1 tablespoon pure vanilla extract

1 egg (60 g, weighed out of shell) at room temperature, beaten

*To make your own apple pie spice, combine 4 teaspoons ground cinnamon + 1/2 teaspoon ground cardamom + 1/2 teaspoon freshly grated nutmeg + 1/4 teaspoon ground ginger + 1/8 teaspoon ground allspice.

Glaze
3/4 cup (86 g) confectioners’ sugar

1 tablespoon milk (any kind), plus more by the 1/4 teaspoonful if necessary

Directions
  • Preheat your oven to 325°F. Line a rimmed baking sheet with unbleached parchment paper and set aside.

  • In a large bowl, place the flour, xanthan gum and cornstarch, and whisk to combine well. Transfer 1 teaspoon of the dry ingredients to a small bowl, add the chocolate chips and toss to combine. Set aside. To the large bowl of dry ingredients, add the baking soda, salt, apple pie spice and sugar, and whisk to combine well. Add the grated apple, and mix to combine, working to separate the apple pieces from one another. Create a well in the center of the dry ingredients and add the butter, vanilla and egg, mixing to combine after each addition. The dough will be thick and sticky. Add the chips and reserved dry ingredients and mix until the chips are evenly distributed throughout.

  • Divide the dough into 14 equal parts, each about 1 1/2 tablespoonful. With wet hands, roll each piece of dough into a ball and place on the prepared baking sheet 2-inches apart from one another. With wet fingers, flatten and spread each ball into a disk about 1/2-inch thick. Place in the refrigerator to chill until firm (about 10 minutes). Place in the center of the preheated oven and bake until lightly golden brown on the edges (about 12 minutes). Remove from the oven and allow to cool completely on the baking sheet.

  • When the cookies are nearly cool, make the glaze. In a small bowl, place the confectioners’ sugar and 1 tablespoon of milk. Mix well, until a thick paste forms. Add more milk by the 1/4-teaspoon, mixing to combine well, until the glaze falls off the spoon slowly, in a thick but pourable glaze. Add milk very slowly, as it is much easier to thin, than to thicken, the glaze. If you do thin the glaze too much, add more confectioners’ sugar a teaspoon at a time to thicken it. Drizzle the glaze over the cooled cookies and allow to set at room temperature.

Love,
Me

 

P.S. If you don’t have one yet, don’t forget to pick up your copy of Gluten-Free on a Shoestring Bakes Bread! Your support means so much to me.

Recipe Available at: http://glutenfreeonashoestring.com/gluten-free-apple-pie-cookies/
Gluten Free Beer Battered Chicken Fingers
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Have you ever had beer-battered chicken? It’s light and fluffy and really doesn’t taste like beer. I’ve made it with a couple different kinds of gluten free beer (Dogfish is … more »

Gluten Free Beer-Battered Chicken Fingers

Have you ever had beer-battered chicken? It’s light and fluffy and really doesn’t taste like beer. I’ve made it with a couple different kinds of gluten free beer (Dogfish is the gluten free beer I like best; Bard’s is also good, and seems to be widely available), but I love love love Angry Orchard hard apple cider and have made it with that, too (so okay then it’s really hard cider-battered chicken), and it’s delicious. Nonalcoholic sparkling apple cider is also a great alternative. I find deep frying so much more enjoyable in my teeny tiny little Cuisinart deep fryer (no affiliate link, no sponsorship, just an honest rec), especially since I throw both the frying basket and the top in the dishwasher (remove the charcoal filter first!). My house doesn’t smell deep-fried, and the mess is totally contained. C’mon. Think of the Gluten Free Biscuit Donuts you could make!

Gluten Free Beer-Battered Chicken Fingers Step by Step

I like to make beer battered chicken in a tempura-style batter, since it makes a very light and fluffy crust, which is especially nice on chicken strips since they don’t have their own skin. Marinate it first in buttermilk or plain yogurt, and then dredge it in cornstarch (can’t have corn? try arrowroot starch and let us know how it goes!) and allow the strips to sit for a bit and form a thick paste. That really helps the beer batter stick to the chicken (like, a lot) and makes for a thicker crust. Looking for a more traditional KFC-style gluten free fried chicken? I’ve got that, too. But right now I’m loving these tender all white-meat gluten free beer battered chicken fingers.

Gluten Free Beer-Battered Chicken Fingers

As soon as you bite into one of these strips, hot out of the fryer, you won’t believe how they melt in your mouth. They really don’t neeeeeeed it, but a sweet and sour dipping sauce is a nice lily-gilding measure you probably won’t regret. Make these for a crowd, and they can even be kept at room temperature for a few hours and still taste amazing. In fact, if there’s any left, try them cold the next day. That’s when you do want to break out the dipping sauce. Leftover perfection!

Prep time: 20 minutes       Cook time: 20 minutes       Yield: About 16 chicken fingers
Ingredients

For the chicken
2 pounds skinless, boneless chicken breasts, cut into “fingers” (about 16 pieces total)

2 cups (16 fluid ounces) buttermilk (you can use plain yogurt in place of buttermilk as long as it’s not Greek-style)

1/2 cup + 1 tablespoon (81 g) cornstarch, plus more for dredging

1 cup + 2 tablespoons (180 g) superfine white rice flour

1/2 teaspoon kosher salt

1 tablespoon (12 g) sugar

1/4 teaspoon smoked Spanish paprika (optional)

1 egg + 1 egg yolk, at room temperature

1 1/4 cups (10 fluid ounces) gluten free beer or gluten free hard apple cider (can use sparkling apple cider for a nonalcoholic alternative)

Oil, for frying

For the sweet and sour dipping sauce
1/2 cup apricot preserves or jam

2 tablespoons white balsamic vinegar (or other mild white vinegar)

2 tablespoons tomato ketchup

1 teaspoon garlic powder

1 teaspoon kosher salt

1/4 teaspoon Worcestershire sauce

Directions
  • Marinate the chicken. In a large, zip-top bag or large bowl, place the chicken strips and buttermilk, and stir to coat the chicken fully. Squeeze out all of the air if using a zip-top bag before sealing the bag. If using a bowl, cover the bowl tightly with plastic wrap. Place the chicken in the refrigerator to marinate for at least 2 and up to 16 hours.

  • Dredge the chicken. Line a large baking sheet with parchment paper and set it aside. In a medium-size bowl, place enough extra cornstarch for dredging the chicken strips. Remove the chicken from the marinade one piece at a time, dredge in the cornstarch to coat completely on both sides, then place the chicken on the parchment-lined baking sheet. Set aside for about 10 minutes to allow the cornstarch to adhere to the chicken and form a thick paste.

  • Make the beer batter. In a large bowl, place the 1/2 cup + 1 tablespoon cornstarch, the white rice flour, salt, sugar and (optional) paprika and whisk to combine well. In a separate small bowl, beat the egg and egg yolk with 1/4 cup of the beer until well-combined. The mixture will bubble. Create a well in the center of the large bowl with the cornstarch and white rice mixture, and pour in the beer and egg yolk mixture and the remaining 1 cup beer in a slow and steady stream, whisking to combine constantly. The batter should be about the consistency of heavy cream.

  • Fry the chicken. Line a baking sheet or flat surface with paper towels, place a wire rack on top and set aside. Place about 3-inches of frying oil in a medium-size, heavy-bottom pot or fryer. Clip a deep-fry/candy thermometer to the side of the pot or fryer, and place the oil over medium-high heat. Bring the oil temperature to 370°F. Dip each chicken strip in the beer batter and allow any excess batter to drip off the chicken. Place the chicken strips, a few at a time, in the hot oil, taking care not to crowd the oil. Fry until the chicken strips are golden brown all over (about 2 to 3 minutes per side). As soon as each batch is removed from the fryer, place on a wire rack placed over paper towels to drain and cool completely.

  • Make the dipping sauce. In a small, heat-safe bowl, place the apricot preserves/jam and microwave for 10 second to thin. Whisk the preserves/jam to loosen it. Add the remaining sweet and sour sauce ingredients, and whisk to combine well.

  • Inspired by Southernfood.about.com’s recipe, selected by you from my Must Make Gluten Free Pinterest Board.

Love,
Me

 

P.S. If you haven’t yet, please pick up your copy of Gluten-Free on a Shoestring Bakes Bread. Your support means so, so much to me!

Recipe Available at: http://glutenfreeonashoestring.com/gluten-free-beer-battered-chicken-fingers/
Gluten Free Yeasted Pancakes with Blueberry Compote
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*ETA: Don’t forget tonight is the Live Facebook Q&A on Gluten Free Baking from 8:30 pm to 9:15 pm Eastern. Come to the GFOAS Facebook Page at that time, and … more »

*ETA: Don’t forget tonight is the Live Facebook Q&A on Gluten Free Baking from 8:30 pm to 9:15 pm Eastern. Come to the GFOAS Facebook Page at that time, and I’ll begin a new thread then I’m all yours for 45 minutes of gluten free baking questions!

Gluten Free Yeasted Pancakes with Blueberry Compote

I won’t ask you if you’ve ever had pancakes (or waffles, for that matter). Of course you have. But have you ever had yeasted waffles or yeasted pancakes? One of my favorite recipes from GFOAS Bakes Bread is the Yeast-Raised Waffles on page 216. They’re so beautiful, too, but I was still working on the recipe when we had the photo shoot. I’d totally share that recipe with you here on the blog, but if I share any more recipes from the book my editor will have my head. So … at the suggestion of one very smartypants reader (I’m looking at you Michelle Beck!), today it’s a variation: gluten free yeasted pancakes. Light, tender and fluffy, with that yeasty tang. And since you make the batter ahead of time, they’re actually more convenient. What? They are!

Gluten Free Yeasted Pancakes - Step by Step

See how puffy and fluffy the batter gets? Then you stir it down, add more milk and eggs, and you’re ready to make pancakes in moments. The batter behaves a bit differently than baking-powder pancakes, which bubbles up all over when it’s time to flip. These pancakes only break through with a few big bubbles before the flip. So watch closely! And keep that heat at medium-low, okay?

Gluten Free Yeasted Pancakes with Blueberry Compote

Since I’m a big big fan of that yeasty tang, I usually keep my pancake batter in the refrigerator for at least 2 days before baking the pancakes. But if you’re in a hurry or you just want to keep the tang to a minimum, just let the batter rise on the counter for about 2 hours before finishing the batter and baking away. And serving them with a dollop of sour cream and a lightly sweet blueberry compote is the perfect breakfast-for-dinner situation, if you ask me.

Prep time: 15 minutes       Cook time: 15 minutes       Yield: 4 to 6 servings
Ingredients

Yeasted Pancakes
2 cups (280 g) Gluten Free Bread Flour*

1 1/3 teaspoons (4 g) instant yeast

2 tablespoons (24 g) sugar

1 teaspoon (6 g) kosher salt

6 tablespoons (84 g) unsalted butter, melted and cooled

3 to 3 1/4 cups (24 to 26 fluid ounces) milk, at room temperature

1 egg (60 g, weighed out of shell) + 1 egg yolk at room temperature, beaten

Blueberry Compote
2 cups frozen blueberries (if you use fresh blueberries, they will cook faster)

3 tablespoons (63 g) honey (plus more to taste)

1/8 teaspoon kosher salt

3 tablespoons (1 1/2 fluid ounces) lukewarm water

Sour cream or crème fraîche, for serving (optional)

*BREAD FLOUR NOTES

  1. 1 cup (140 g) Gluten Free Bread Flour, as discussed more fully on pages 8 to 10 of GFOAS Bakes Bread, contains 100 grams Mock Better Batter all purpose gluten free flour (or Better Batter itself) + 25 grams whey protein isolate (I use NOW Foods brand) + 15 grams Expandex modified tapioca starch (for Expandex resources, click here).
  2. For a calculator that helps you build the flour without math, please see my Gluten Free Flour page.
  3. If you would like to use Ultratex 3 in place of Expandex, please see #6 on my Resources page for instructions.
Directions
  • First, make the pancake batter. In a large bowl, combine the flour, yeast and sugar, and whisk to combine well. Add the salt, and whisk to combine. Create a well in the center of the dry ingredients, add the butter and 2 1/2 cups of the milk, and whisk to combine well. The mixture will be relatively thin. Cover the bowl very tightly with plastic wrap or transfer to a proofing bucket large enough for the dough to rise to double its size, and secure the top of your proofing bucket. Allow the batter to sit at room temperature, covered, for at least 2 hours or up to overnight. It will sweel, but will deflate easily if the batter is stirred or the bucket is shaken. The batter can also be kept, covered, in the refrigerator, for up to 2 days.

  • Make the pancakes. When you are ready to make the pancakes, heat a griddle to medium-low or a nonstick pan over medium-low heat, and grease lightly. Uncover the pancake batter, which will have swelled significantly, and stir it down. Add 1/2 cup of the remaining milk, and the eggs. Whisk to combine well. The batter should be thickly pourable. Add more milk by the tablespoon, whisking it in to combine well, until the proper consistency is reached. To make silver dollar-sized pancakes, pour as many portions of about 2 tablespoons of batter each onto the hot griddle as can fit comfortably, without touching. Allow to cook until just a few large bubbles begin to break through the top of the batter in each pancake and the edges are set (about 1 ½ minutes). With a wide, flat spatula, carefully flip over each pancake, and continue to cook until set (about another 30 seconds). Larger pancakes will take longer to cook. Remove from the skillet, and repeat with the remaining batter.

  • To make the blueberry compote, combine all of the ingredients in a medium-size, heavy-bottom saucepan and cook over medium heat, stirring occasionally, until the blueberries are all softened and the mixture has begun to thicken (about 7 minutes). Serve the warm pancakes with a dollop of sour cream or crème fraîche and a dollop of the warm blueberry compote.

  • Adapted from the Yeast-Raised Waffles on page 216 of Gluten-Free on a Shoestring Bakes Bread: Biscuits, Bagels, Buns, and More by Nicole Hunn.

Love,
Me

 

P.S. Have your copy of Gluten Free on a Shoestring Bakes Bread yet? If not, won’t you grab one today? Your support means the world to me!

Recipe Available at: http://glutenfreeonashoestring.com/gluten-free-yeasted-pancakes-blueberry-compote/
Gluten Free Hi-Hat Cupcakes
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Just like there are all sorts of chocolate chip cookies, there are all sorts of chocolate cupcakes. I just don’t have nearly that many recipes for chocolate cupcakes here on … more »

Gluten Free Hi-Hat Cupcakes

Just like there are all sorts of chocolate chip cookies, there are all sorts of chocolate cupcakes. I just don’t have nearly that many recipes for chocolate cupcakes here on the blog, at least as compared to my chocolate chip cookie recipes (which are legion). I think it’s mostly because I tend to think of cupcakes as kind of “trendy,” what with all of the cupcakes-only shops that popped up all over New York City for a while, and had people queueing around the block (for the record, I never once even considered waiting in line for food like that). But gluten free hi-hat cupcakes are just too impressive to ignore, what with the deep, rich chocolate cupcake topped with a stiff marshmallow fluff-style frosting, coated in a chocolate shell.

Gluten Free Hi-Hat Cupcakes - Step by Step

Even though you have to break out the candy thermometer for the frosting (c’mon, you’re gonna need one for a few of the fillings in Classic Snacks anyway!), these impressive little chocolate cupcakes are actually rather easy. Especially when you consider making the chocolate cupcakes themselves ahead of time. They have to be completely cool by the time you frost them (or the frosting will melt), so it’s just good common sense to make them ahead. The frosting is super easy, and will make a marshmallow-lover out of even those who swear up and down that they don’t even like marshmallows but that’s usually because all they know of the confection is the super-spongy ones that come in a bag.

Gluten Free Hi-Hat Cupcakes

Hi-hat cupcakes are basically the soft-serve ice cream dip tops of the cupcake world. And the stiff frosting is light as a feather, but still stable enough to turn upside down and dip in the melted chocolate shell. How Mister Softee manages to dip a soft-serve cone in a chocolate shell without losing the whole of the ice cream will remain one of life’s great mysteries, at least to moi. But gluten free hi-hat cupcakes? These I can do.

Prep time: 20 minutes       Cook time: 25 minutes       Yield: 16 cupcakes
Ingredients

Chocolate Cupcakes
5 ounces semi-sweet chocolate, chopped

6 tablespoons (84 g) unsalted butter, chopped

1 1/2 cups (210 g) all purpose gluten free flour (I used Better Batter)

3/4 teaspoon xanthan gum (omit if your blend already contains it)

1/4 cup (20 g) unsweetened cocoa powder (natural or Dutch-processed)

1/2 teaspoon baking powder

1/2 teaspoon baking soda

1/4 teaspoon kosher salt

1 cup (200 g) sugar

2/3 cup (150 g) sour cream, at room temperature (can also use Greek-style plain yogurt)

2 eggs (120 g, weighed out of shell) at room temperature, beaten

1 teaspoon pure vanilla extract

Stiff 7-Minute Frosting
2 cups (400 g) sugar

3/4 teaspoon cream of tartar

4 egg whites (120 g)

5 tablespoons (2 1/2 ounces) lukewarm water

Chocolate Shell
14 ounces bittersweet chocolate, chopped

1/4 cup (56 g) virgin coconut oil

Directions
  • First, make the cupcakes. Preheat your oven to 325°F. Grease or line a standard 12-cup muffin tin and set it aside.

  • In a small, heat-safe bowl, place the chopped chocolate and butter. Place the bowl over a small pot of simmering water, making sure the bowl doesn’t touch the water. Cook, stirring frequently, until the chocolate and butter are melted and smooth. Set aside to cool briefly. In a large bowl, place the flour, xanthan gum, cocoa powder, baking powder, baking soda, salt and sugar, and whisk to combine well. Create a well in the center of the dry ingredients and add the melted chocolate and butter, then the sour cream, eggs and vanilla, mixing until just combined after each addition. The batter will be thick. Fill the prepared wells of the muffin tin 2/3 of the way full. Bake until a toothpick inserted in the center of each cupcake comes out clean (about 20 minutes). Remove from the oven and allow to cool in the pan for 10 minutes before transferring to a wire rack to cool completely. Repeat with the remaining batter.

  • While the cupcakes are cooling, make the frosting. Place all of the frosting ingredients in a small, heat-safe bowl and whisk to combine well. Place over a small pot of simmering water, making sure the bowl doesn’t touch the water and that there is enough water in the pot to simmer for at least 4 minutes. Clip a candy/deep fry thermometer to the side of the bowl and cook until the mixture reaches 160°F (about 4 minutes). If it seems that the temperature of the mixture is rising very slowly, cover the bowl with the lid of the pot, as it sits over the simmering water. Remove from the heat and transfer the mixture to the bowl of a stand mixer fitted with the whisk attachment or a large bowl with a handheld mixer. Beat on medium-high heat until the mixture holds a very stiff peak (about 7 minutes).

  • Assemble the cupcakes. Transfer the frosting to a large piping bag fitted with a large open piping tip (about 1/2-inch in diameter). Pipe a spiral about 2-inches high on the top of each cooled cupcake, and place it on a rimmed baking sheet. Place the cupcakes in the refrigerator to cool while you make the chocolate shell. Place the chocolate shell ingredients in a small, but deep, heat-safe bowl, and place over a small pot of simmering water, making sure the bowl doesn’t touch the water. Cook, stirring frequently, until the chocolate and oil are melted and smooth. Remove from the heat and set aside to cool for about 10 minutes. The mixture should be thin. Working quickly, dip each frosted cupcake straight down into the chocolate shell by holding the bottom of the cupcake and covering as much of the frosting with the shell as possible. Lift the cupcake straight out of the melted chocolate shell and invert onto a wire rack. Allow to stand at room temperature, or refrigerate, until set (about 20 minutes—less in the refrigerator).

  • Adapted from Cooking Everything, as selected by you from my Must Make Gluten Free Pinterest Board.

Love,
Me

 

P.S. Which Gluten-Free on a Shoestring cookbooks do you have? There are 3, and soon to be 4!

Recipe Available at: http://glutenfreeonashoestring.com/gluten-free-hi-hat-cupcakes/
Gluten Free Lion House Dinner Rolls
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One of the most amazing things about the Gluten Free Bread Flour blend in GFOAS Bakes Bread is that, not only does it make gluten free yeast bread that looks, … more »

Gluten Free Lion House Dinner Rolls

One of the most amazing things about the Gluten Free Bread Flour blend in GFOAS Bakes Bread is that, not only does it make gluten free yeast bread that looks, tastes and smells like gluten-containing yeast bread, but the dough itself is something you can handle, knead and shape. Now, you need to handle it with a very light touch, and the dough performs its best when it’s cold from the refrigerator, but, really, it’s so close you won’t believe your eyes (or your hands, or your tastebuds!). It also means that, although gluten free baking is different so I need to make adjustments, I can use conventional bread recipes like Mel’s recipe for Lion House dinner rolls as a jumping-off point to make gluten free Lion House dinner rolls.

Gluten Free Lion House Dinner Rolls

These tender and buttery rolls come together so easily, since even shaping them doesn’t require any special technique. Just roll out the dough, slice it into two rectangles, then 12 rectangles, roll each up and let them rise. That’s it. And even though I’m a big big fan of the long first rise in the refrigerator, I’ve also shaped and baked these rolls on the same day the dough is made (see the **note in the first step in the recipe) and it works beautifully.

Gluten Free Lion House Dinner Rolls

As if all that weren’t enough, these rolls also freeze beautifully, and the recipe can be doubled (or tripled, if you’re really feeling prep-py). My niece and nephew, gluten-eaters from way back, had these rolls last weekend at dinner with my kids, and they were fighting over the last one. And they were fresh—from the freezer. ;)

Prep time: 15 minutes       Cook time: 14 minutes       Yield: 12 rolls
Ingredients

3 cups (420 g) Gluten Free Bread Flour*, plus more for sprinkling

2 teaspoons (6 g) instant yeast

1/3 cup (32 g) nonfat dry milk, ground into a finer powder in a blender or food processor

3 tablespoons (38 g) sugar

1 1/4 teaspoons (8 g) kosher salt

1 cup (8 ounces) warm water (about 95°F)

3 tablespoons (42 g) unsalted butter, melted and cooled

1 egg (60 g, out of shell) at room temperature, beaten

1 to 2 tablespoons (14 to 28 g) unsalted butter, melted

*BREAD FLOUR NOTES

  1. 1 cup (140 g) Gluten Free Bread Flour, as discussed more fully on pages 8 to 10 of GFOAS Bakes Bread, contains 100 grams Mock Better Batter all purpose gluten free flour (or Better Batter itself) + 25 grams whey protein isolate (I use NOW Foods brand) + 15 grams Expandex modified tapioca starch (for Expandex resources, click here).
  2. For a calculator that helps you build the flour without math, please see my Gluten Free Flour page.
  3. If you would like to use Ultratex 3 in place of Expandex, please see #6 on my Resources page for instructions.
Directions
  • In the bowl of your stand mixer, place the flour, instant yeast, nonfat dry milk and sugar, and use a handheld whisk to combine well. Add the salt and whisk again to combine well. Add the water and 3 tablespoons melted and cooled butter, and the egg, and mix on low speed with the dough hook until combined. Raise the mixer speed to medium and knead for about 5 minutes. This is a lovely, smooth, enriched dough. It climbs up the dough hook during kneading but remains intact and smooth. Spray a silicone spatula lightly with cooking oil spray, and scrape down the sides of the bowl. Transfer the dough to a lightly oiled bowl or proofing bucket large enough for the dough to rise to double its size, spray the top of the dough with cooking oil spray, and cover with an oiled piece of plastic wrap (or the oiled top to your proofing bucket). Place the dough in the refrigerator for at least 12 hours and up to 3 days.**

    **Note: If you prefer, you may make and use this dough on the same day. It will not be as easy to handle, however, but you can work with it. To use the dough the same day it is made, after making the dough, set the covered dough to rise in a warm, draft-free environment to allow it to rise to double its size (about 1 hour). Once it has doubled, place it in the refrigerator for at least 15 minutes or until it is chilled. This will make it much easier to handle. Then, continue with the rest of the recipe instructions.

  • Preparing the dough for shaping. On baking day, line a large rimmed baking sheet with unbleached parchment paper, and set it aside. Turn out the chilled dough onto a lightly floured surface and, using the scrape and fold kneading method and a very light touch, sprinkle the dough with more flour and knead it lightly, sprinkling with flour when necessary to prevent it from sticking, scraping the dough off the floured surface with a floured bench scraper, then folding it over on itself. Repeat scraping and folding until the dough has become smoother. Do not overwork the dough or you will incorporate too much flour and it will not rise properly.

  • Shaping the rolls + the final rise. On a lightly floured surface, roll the dough out into an 11-inch square. Using a pastry brush, paint the top of the dough generously with the melted butter. Using a pizza wheel or very sharp knife, divide the square in half, creating 2 equal rectangles, each 11-inches x 5 1/2-inches. Slice each of the 2 rectangles into 6 smaller rectangles, each about 1 3/4-inches x 5 1/2-inches (see step by step photos). Starting at the short end of each of the 12 small rectangles, roll the dough up into a snail shape and place, seam side down, on the prepared baking sheet, about 2-inches apart from one another. Dust the rolls lightly with more flour to give the dough a “cloak” to rise into. Cover the baking sheet with oiled plastic wrap (be sure to leave the dough room to rise under the plastic), and place in warm, draft-free location to rise only until about double its original size (about 40 minutes to an hour). If you overproof the rolls, they will lose their smoothness on top, so be sure not to overproof.

  • Bake. As the dough is in its final rise, preheat your oven to 375°F. Once the dough has finished rising, uncover it, and place in the center of the preheated oven. Bake for about 14 minutes, or until the dough is very puffy, just beginning to brown and a toothpick inserted in the center comes out clean (a toothpick test is more useful here than an internal temperature). Remove from the oven and immediately cover the entire baking sheet with a clean tea towel, tucking the ends of the towel under the baking sheet to create a loose seal. Allow the bread to cool for at least 30 minutes under the towel. This will keep the crust soft and squish. Uncover, and serve, or cool the rolls completely and place in a well-sealed freezer-safe bag and freeze for up to 3 months. Defrost at room temperature and refresh the rolls in the toaster oven before serving.

  • Adapted from the Lion House Dinner Rolls recipe on Mel’s Kitchen Cafe (thanks Mel!) as selected by you from my Must Make Gluten Free Pinterest Board.

Love,
Me

 

P.S. Do you have your copy of Gluten Free on a Shoestring Bakes Bread? Thank you thank you thank you for playing such an important part in this, the Gluten Free Bread Revolution! Tell everyone about it!!

Recipe Available at: http://glutenfreeonashoestring.com/gluten-free-lion-house-dinner-rolls/
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