3 1/3 cups (467 g) Gluten Free Bread Flour*
3/4 teaspoon baking soda
1 teaspoon baking powder
1 teaspoon kosher salt
1 1/4 cups (292 g) cottage cheese (not nonfat)
3 eggs (150 g, weighed out of shell) at room temperature, beaten
1 teaspoon pure vanilla extract (optional)
2 tablespoons (24 g) granulated sugar
*BREAD FLOUR NOTES
To use All Purpose Gluten Free Flour in place of Gluten Free Bread Flour, you will need to make the following changes to the recipe and instructions:
Preheat your oven to 350°F. Line a rimmed baking sheet with unbleached parchment paper and set it aside.
In a medium-size bowl, place the bread flour, baking soda, baking powder and salt, and whisk to combine well. Set the bowl aside. In the bowl of a food processor fitted with the steel blade, place the cottage cheese, eggs, optional vanilla and sugar, and pulse to combine well. Add the flour mixture and pulse until the flour is absorbed by the other ingredients. Turn the food processor on high speed and mix until a smooth dough forms (about 2 minutes). The dough will be very sticky. Scoop the dough out in 6 or 8 equal portions and shape into flat disks with wet hands, placing the disks about 2 inches apart from one another on the prepared baking sheet. With a very sharp, wet knife, score the tops of each roll.
Place the baking sheet in the oven and bake until very lightly brown and cooked all the way through, 16 to 20 minutes, depending upon the size of the rolls.
Adapted from Chocolate and Chillies.
P.S. If you haven’t yet, I hope you’ll consider picking up a copy of the Gluten Free on a Shoestring Cookbooks!