Gluten-free Hawaiian Sweet Rolls {and Gluten Free on a Shoestring Cookbook Giveaway!}
"For the all-purpose gluten-free flour in Gluten-Free Bread Flour, you can use either the High-Quality All-Purpose Gluten-Free Flour (below) or the Make-It-Simpler All-Purpose Gluten-Free Flour (below that). For this recipe, the High-Quality All-Purpose Gluten-Free Flour is best. It is a copycat recipe for Better Batter gluten free flour, so that commercially-available gluten-free flour blend will also work well. Each recipe for the flour blends makes 1 cup (140 g) of flour...."
INGREDIENTS
•
3 cups (420 g) Gluten-Free Bread Flour (recipe below), plus more for sprinkling
•
2 teaspoons (6 g) instant yeast
•
1/4 cup (50 g) sugar
•
1 teaspoon (6 g) kosher salt
•
4 tablespoons (56 g) unsalted butter, at room temperature
•
1 large egg, at room temperature, beaten
•
1 cup plus 1 tablespoon pineapple juice
•
1 teaspoon gluten-free vanilla extract
•
Egg wash (1 large egg, at room temperature, beaten with 1 tablespoon water)
•
Gluten-Free Bread Flour:
•
100 grams (about 11 1/2 tablespoons) all-purpose gluten-free flour (71%) (read note above)
•
25 grams (about 5 tablespoons) unflavored whey protein isolate (18%)
•
15 grams (about 5 teaspoons) Expandex modified tapioca starch (11%)
•
42 grams (about 1/4 cup) superfine brown rice flour (30%)
•
42 grams (about 1/4 cup) superfine white rice flour (30%)
•
21 grams (about 2 1/3 tablespoons) tapioca starch (15%)
•
21 grams (about 2 1/3 tablespoons) potato starch (15%)
•
7 grams (about 1 3/4 teaspoons) potato flour (5%)
•
4 grams (about 2 teaspoons) xanthan gum (3%)
•
3 grams (about 1 1/2 teaspoons) pure powdered pectin (2%)
•
90 grams (about 9 tablespoons) superfine white rice flour (64%)
•
31 grams (about 3 1/2 tablespoons) potato starch (22%)
•
15 grams (about 5 teaspoons) tapioca starch (11%)
•
4 grams (about 2 teaspoons) xanthan gum (3%)
Comments & Reviews
Just A Pinch Sweepstakes