Gluten Free Recipe Column

by Mrs. Elaine Bodenheimer

GlutenFree@BaltimoreJewishHome.com

For questions or comments about Gluten Free Baking please email GlutenFree@BaltimoreJewishHome.com

Oat Challah Rolls

You will need:

2 2/3 cups gluten-free oat flour (such as Bob’s Red Mill ) 2/3 cup sorghum flour 2/3 cup tapioca flour 4 tsp. yeast (dissolved into ½ cup of warm water

with 1 Tbl. sugar) 2 tsp. xanthan gum 2 tsp. granulated garlic 2 tsp. fresh rosemary (finely chopped)- optional 6 Tbl. sugar 2 tsp. salt 1 tsp. baking powder 1 tsp. white vinegar 1 ¾ cups warm water 4Tbl. oil 1 egg plus 5 egg whites- warmed

RubyLaskerDesigns

Preparation:

Remove oven racks, and preheat oven to “warm.” For this recipe, you will need a small, medium, and large bowl. 1. In small bowl, dissolve yeast in warm water, and add 1 Tbl. sugar. Set aside. 2. In a large bowl, combine all dry ingredients (i.e., flours, xanthan gum, garlic, rosemary, sugar, salt, and baking powder). Set aside. 3. In bowl of mixer, fitted with whisk attachment, beat egg whites until foamy. Add 1 Tbl. of sugar and continue beating until stiff. Put most of the egg whites into medium bowl, and set aside. 4. Add whole egg, oil, 1 ½ cups of warm water, and vinegar to mixing bowl with whisk attachment. Add yeast mixture to it. Slowly, add all dry ingredients to same bowl, and beat for about 3 minutes (to allow xanthan gum to work). Add additional water until batter is like thick pudding. 5. Put batter into bowl that had had dry ingredients. Fold egg whites into the batter. Take off challah (about a large Tbl. of dough and burn it. 6. Spray muffin tins with oil and fill with ¼ cup of dough. 7. Turn oven temperature off, and replace racks into oven. 8. Place pans into oven and let rise until double (about 1 hour). Spray tops with oil spray and sprinkle with sesame or poppy seeds. Bake at 375 degrees for about 25 minutes or until brown. When cool, remove from pans and cool on cooling rack.