You have to plan ahead for this one. But so worth it. Chewy like a sourdough and easy to work with, this bread can be made into rolls or buns. It’d also make a fantastic pizza crust.
An overnight stay in the fridge enhances the texture and flavor of the bread by allowing the yeast time to do its thing. Relaxing in the fridge is also good for the flours. Who doesn’t love chilling, right? So be sure to read all the instructions before you begin. Otherwise, you might do something silly, like preheat the oven or who knows what?
If you’ve taken a bread class at Kitchen Conservatory, you already know that a small amount of yeast stirred into dough just before baking can offset reduced oven spring in a cold fermentation. After reading this post on English Muffins, I thought it might be fun to use baking powder instead of yeast for the green or tomorrow step. If you don’t have baking powder handy, dissolve a pinch of instant yeast in water instead.
Overnight Gluten Free Rolls
Combine dry ingredients:
1 cup white sorghum flour
½ cup tapioca flour
1 tablespoon sugar
1 teaspoon xanthan gum
¾ teaspoon instant yeast
½ teaspoon salt
Add wet ingredients and blend thoroughly:
1 cup water, room temperature
2 tablespoons coconut oil, melted
Tomorrow, stir into dough:
1/2 teaspoon baking powder dissolved in 1 tablespoon water
After mixing thoroughly, cover dough and let sit at room temperature for one hour. Then store in the fridge overnight (about 8 – 12 hours). The next day, remove dough from fridge and let sit at room temp for one hour before using. Now is when you’ll stir in 1/2 teaspoon baking powder dissolved in water. For rolls, divide dough evenly among 8 greased muffin cups. For hamburger buns, divide dough in a muffin top pan.
Use a dampened spatula to spread and smooth dough. Brush top of dough with melted coconut oil or butter. Place bread in oven. You can turn the oven on now. When oven temp reaches 350 degrees, set your timer and bake bread for 2o-22 minutes. Let bread cool completely before slicing. Yield: 8 small rolls or 6 buns
- Total weight of the sorghum and tapioca flour is 8 ounces.
- Combining many flours usually gives the best result for gluten free bread. The intention here was to keep it simple. Like the saying goes, without limitation there is no growth. Sorghum and tapioca flour work best in this recipe. Subbing brown rice flour for the sorghum resulted in a slightly denser, though still pleasant bread.
- Recipe can be doubled. Freeze extra rolls to enjoy anytime.
- Melted butter can be used in place of coconut oil.
- Grease your muffin pan, even if it’s nonstick.
- It took 10 minutes for my oven to reach 350. Is this normal?