My dear friend and colleague Lisa Barber was recently diagnosed as Celiac. Totally hard to deal with but especially hard when you are a food photographer. Last weekend we finished our Caribbean Shoot, ( I will post the photos as soon as they are published). Lisa brought me a bag of Gluten Free Flour and said “Right our next shoot is Gluten Free!”. I have never worked with Gluten Free Flour before and to be honest all I could think of was the solid lumps of bread you see in the Free From section. Making bread with no Gluten in is a massive challenge. I Did a ton of research on the web.I really love this ladys blog Tartelette. She has a lot of Gluten Free Recipes and her photography is beautiful. Anyway I persevered with my recipes and after 3 attempts did create a Gluten Free Soft Dinner Roll.
We are shooting Gluten Free Canapes and one of our canapes will be pork sliders in a mini roll.
We are shooting this week so will post pics when we have them. I did take some photos on my Iphone, but Lisa has banned me from posting my photos as I am totally rubbish photographer… As you can probably see from the few I have put up!!!!
Here is the recipe for the Gluten Free Dinner Rolls. Gram Flour saved the day oh and lots of melted butter.
- 1.5 Cups of Gluten Free Plain Flour
- 1.5 Cups of Gram Flour
- 1-1.5 cups of milk
- 1 egg
- 1.5 tablespoon butter
- 2 teaspoons of salt
- 1 sachet of fast acting yeast
- 1 large tablespoon honey
- Melted butter for glazing
Place flours, salt and sugar and yeast in a large mixing bowl and mix them well. Place the milk, butter in a saucepan and warm to tepid temperature until the butter starts to melt. Take off the heat and stir thoroughly. Break your egg into the tepid milk stir thoroughly. Pour the wet ingredients into the dry, not all at once, judge it as some flours absorb liquid at different rates. Stir together and when the dough is a thick cake mix consistency, stop. This will not look like a normal bread dough. You want to mix it enough to activate the yeast.
Cover loosely with Cling Film and place in a warm place for an hour or so, I check to see the bubbles forming in the dough, it doesn’t seem to rise as much as regular dough.
Take a baking sheet and dust your hands with flour then take pieces of the dough and gently roll into a ball and place on the sheet, place you little dough balls snugly next to each other. When you have rolled all the dough cover the sheet with cling and put in a warm place for 20mins or so.
Put the oven on during the 2nd rise. 190C.
Before they go in the oven give the rolls a glaze of melted butter. Pop in the oven for 10mins or so. These rolls should be eaten on the same day as making. Even better to eat them warm from the oven.