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| Cup4Cup Gluten-free Rolls |
Back in the day when I was growing up in Bakersfield, a
holiday meant eating more food at one sitting than you normally ate in the two
entire days previous.
And then, everyone needed a nap.
And then, we ate again.
It was also the time my Mom broke out the ‘fancy’ roll
recipes.
Sure, we had whole pans of “pull-aparts” featuring oatmeal
or milk with our meals on a regular basis, but a special occasion merited a
3-part “clover” or split “Parker house” style roll made in a muffin tin.
Sad to say, I haven’t a neat gluten-free version of those
down yet – but I do have a pretty good GF roll recipe to share.
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| Cup4Cup GF Crostini |
These are best served hot from the oven. They reheat well and can be sliced, toasted,
and made into crostini or croutons.
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| Cup4Cup GF Pizza |
I even made a springy 12-inch pizza crust that was crispy on
the bottom – because there are always Christmas feast leftovers to use as
toppings.
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| Cup4Cup Gluten-free Roll with Redbarn Butter |
Makes 5 rolls or one batard
Base:
1 Cup Cup4Cup GF All-Purpose Flour
1 tsp. Yeast
2 tsp. Local Honey
½ tsp. Kosher or Sea Salt
1/2 Cup Redbarn Buttermilk, room temperature
1 x-Large (farm fresh) Egg
Mix together and let rise 1 -2 hours.
Knead in:
1/4 – ½ Cup GF Flour
1 TB Hemp Seeds
2-4 oz. Willow Hill Farm Butternut or any hard aged cheese,
grated
2 TB Redbarn Butter, room temperature
Dough will be soft and pillowy. Use oiled hands and divide into
five round rolls or one batard.
Place on a cast-iron skillet or doubled sheet pans and let
rise 40 min. to 1 hour.
Set oven to 375f
Bake 35-40 minutes.*
Tip out onto rack to cool.
*Use 400f to bake a pizza with the same timing.
