|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.
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.