When I made this recipe as rolls, it doubled in size. Same thing for the bread (the bread was on the verge of overflowing). This bread has a melt-in-your mouth, soft consistency. When I was just eating this, I suddenly stopped mid-chew. I remembered that flavor, that consistency…
It took me a second to bring it back.
The dough should have lots of little air bubbles in it as you mix it.
Then I remembered a bread a friend of ours used to make. There was always plenty of it, which was good, because we couldn’t get enough of it. When we started eating gluten, we stopped eating that bread. I’ve always thought of that bread as the best I’ve ever tasted.
Before rising.
Eating this bread, I was reminded of that bread. Simply because that same wholesome, I can almost say glutenous, flavor was there.
Don’t worry. There’s no gluten in here.
After 30 minutes of rising.
There. I’m done moaning of the deliciousness of bread.
You probably think I’m weird.
But that doesn’t matter.
Fully cooked and ready to eat.
Note: Allow the loaf to cool before you slice it for best results. As far as the rolls go: Eat them right away.
- -Yeast Ingredients-
- 1 cup warm water
- 2 tablespoons yeast
- 2 tablespoons sugar
- -Dry Ingredients-
- 1 ¼ cup brown rice flour
- 2 tablespoons teff flour
- ¼ cup corn flour (or rice flour if you have none)
- 5 tablespoons ground flaxseed
- ¾ cup cornstarch (or a half and half potato/tapioca starch blend)
- ¼ cup milk powder (skip for dairy free...milk powder just adds richness)
- 2 ½ teaspoons xanthan gum
- 1 ¼ teaspoons salt
- 2 tablespoons sugar
- -Wet Ingredients-
- 2 teaspoons apple cider vinegar
- 2 tablespoons olive oil
- 2 large free range organic eggs
- 1 /2 cup warm water
- Grease a large baking sheet or one loaf pan with butter. Preheat the oven to WARM.
- Whisk the yeast ingredients together in a bowl, then place them in the oven to proof. See how to proof yeast for more information.
- Turn the oven to OFF.
- Mix the dry ingredients together in another small bowl.
- Blend the wet ingredients together in a large bowl with your electric mixer.
- Pour the yeast ingredients, fully proofed, into the wet ingredients and blend until mixed.
- Turn the blender to low and slowly pour the dry ingredients into the mixture. Turn mixer to medium speed and blend for one minute.
- Stop blending, and allow the mix to set for one minute. Meanwhile, turn the oven back on to the WARM setting.
- Blend your mix at medium speed for another minute, then stop blending and allow to set for one minute. Repeat this step two more times.
- If making rolls, spoon about ¼ cup of dough onto the pan for each roll, then sprinkle with sesame seeds or gluten-free oats.
- If making bread, spoon all of the dough into the pan and spread evenly. Sprinkle with oats or sesame seeds.
- Put in the oven and turn the oven to OFF.
- If you are making bread, allow it to sit in the oven for 45 minutes to rise. If you are making rolls, allow them to sit in the oven for 30 minutes to rise.
- When the bread/rolls is/are done rising, turn the oven to 350 degrees F.
- Put 10 ice cubes on a baking sheet (with edges) and place this in the oven underneath the bread/rolls.
- Cook bread for about 50 minutes until golden brown and firm.
- Cook rolls for 30 minutes until golden brown and firm.
In loaf form.
Oh my goodness these look delicious!! And I have almost all the ingredients on hand!! Is there some other flour I can substitute the Teff flour with? (found you on Pinterest, looking forward to browsing 🙂
Yes, you can certainly substitute the teff flour! It’s in their only because it gives the bread more of a hearty, whole grain-ish flavor. You can substitute it with more ground flax-seed, rice flour, millet flour, or oat flour.
Thanks for sharing this recipe, Linnaea. It is everything you promised it to be.
I did have to make some changes because besides being gluten intolerant, I am also diabetic. So the changes were not because I don’t think the recipe is perfect. I exchanged the rice flour for gluten free oat flour. Rice flour has a very high glycemic index and also high in arsenic. The oat flour is less expensive for me because I mill it myself. I didn’t have teff flour so I substituted amaranth flour for it. Because honey has a slightly lower glycemic index, I substututed some of the sugar for honey, especially for proofing the yeast.
Keep up the good work and keep sharing your work. You are doing a fantastic job!
Made these the other day and they were amazing,They were just like sinking your teeth into a real homemade bun!I would definitely make them again!
I’m so glad to hear that you liked them, Lisa! Now I suddenly really want to make them again…It’s been a while.
I absolutely love this recipe. After going GF it has been difficult to find bread that tasted good and had a good consistency. I have tried MANY recipes and each one was a complete disaster. I cannot thank you enough for sharing your knowledge with the rest of us. This is genius and what I like to call “idiot proof”.
Awesome! I’m so happy to hear that it was a success for you, Iza. 🙂 Thanks for your comment.
Here in the Netherlands I’ve got the option for several types of yeast: instant (quick rise) yeast, active dry yeast or fresh yeast. Could you please tell me which one you’re using here?
Many thanks,
C
Sorry for not clarifying, Catharina! I use active dry yeast in this recipe.
P.S. My grandparents immigrated from the Netherlands–it’s always neat to hear from someone who lives there!
Wow these are fantastic, best gluten free rolls for sure! First time I used teff flour aswell and really like it. Will be making these rolls a lot, thanks for sharing and cant wait to make more of your recipes!
Isn’t teff flour good? It tastes a little bit like dirt by itself, but I like the nice earthy flavor it adds in small quantities.
Teff flour is great, thanks for letting me know about it I wouldve never tried it otherwise and will always have some in my pantry now!
How much freash cake yeast would I use as that’s the only kind my son can have?
I’ve never actually used fresh cake yeast, so I’m not sure. I’m going to give this question to the experts over at makebread. They have a post on conversions from dry active yeast to fresh cake yeast. Click here to read it.
Hi Linnaea….. Recipe looks amazing. Would it be possible to drop the rolls in a muffin pan? Thanks! Joyce
Hi Joyce,
Yes, absolutely! In fact, that should make them even easier because then you won’t have to bother with shaping the dough…you can just drop spoonfuls of it into the pan!