Monday, December 14, 2015

Cup4Cup Gluten-free Holiday Rolls

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.

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.

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.

Cup4Cup Gluten-free Roll with Redbarn Butter

 Gluten Free Holiday Rolls
Makes 5 rolls or one batard


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.