It is hard to find all the different breads you were accustomed to in the grocery store. So make your own.
I am not hating on grocery stores because they do a pretty good job for those of us that maintain a gluten free diet. Most stores stock up a decent amount of gluten free products. When it comes to bread, if they even carry rolls or buns, there is usually only one choice. WHAT TO DO? Make your own.
These Gluten Free Sub Rolls use a SOURDOUGH base. I wrote in that post how the fermenting process eliminates some 90% of the gluten. I am going to make one more bread using the starter, and then, go back to 100% gluten free breads. I want to develop more pure gluten free breads like this TEFF & OAT FLOUR loaf.
The dark, rye like color, comes from the use of teff flour. You can see a similar color as the teff & oat flour above. Teff is an ancient grain that is common to Ethiopia. It is very fine and has a brown coloring to it (As my daughter would say – OBVI). I like the color it gives to these rolls. The recipe is the same as making a bread. The rolls are simply created by dividing the bread following its first rise and setting on a baking tray to rise again.
These rolls turned out larger than I wanted. They also did not have as much volume, height, as I would like. I was not sure exactly why. So I went to the bread counter at my local WHOLE FOODS. They found the woman who does the bread baking. I told her what I did. She said in a second that I had let the second rise go to long. That makes sense – that is why the bread lost its form. We all are learning and all we have to do is ask.
The bread rolls formed and placed on the baking tray.
The bread rolls after baking.
The Gluten Free Sub Rolls Plated in a deli sandwich.
Gluten Free Sub Rolls
- 1/4 Cup Sourdough starter
- 3 Cups Bread Flour
- 3 Cups Teff Flour
- 2 Tsp Himalayan Salt
- 2 Cups Water
- 1 Tbsp Olive Oil
Begin with the starter and mix in the rest of the ingredients except for the olive oil. Knead just a little to make sure the bread flour is mixed and roll into a ball. Rub the olive oil on the dough ball and let the bread rise overnight covered with a towel. In the morning, break the dough into six equal roll like shapes and put on a baking tray. Cover and let rise for 6 hours.
Place in a 450 degree oven and cook for 36 minutes. My oven is perfect at 38 minutes.
Remove from oven. Let rest for a couple of minutes.
Serve and enjoy!