Protein enriched gluten free yeast dough is a reliable one and it never failed to deliver quality final product. This time I wanted to bake my bread in the shape of relatively low, long rectangular buns, that would be perfect to make sandwiches. This shape provides 2 extra advantages which are particularly significant if you want to have tasty and fully baked no-fail gluten free bread. The dough is mixed in one bowl, flat and long strips of the dough are left to raise on a lined tray in a warm oven. When the dough doubles in volume, the oven is turned on and in 30-40 minutes the rolls are ready. Sandwich rolls can be sliced in halves, frozen and toasted straight from the freezer. They are thin enough when halved to fit into any toaster.
Thin dough layer allows fast and full bake without any problems, that otherwise can be encountered when baking gluten free yeast dough. The bread is soft and light, but has some bite to it as well. I also tried to bake small round buns to accompany any hearty soup, but eventually used them with chicken pate or plum jam.
To bake sandwich bread rolls I used slightly different flour mix for the dough – buckwheat and millet flour were used as whole grain flours, tapioca as starch ingredient, and finely ground golden flax was used instead of flaxseed flour.
- 100g buckwheat flour
- 100g millet flour
- 100g tapioca flour
- 20g golden flaxseed, finely ground
- 20g sugar
- 6g sea salt
- 6g xanthan gum
- 100g full fat 35% sour cream, room temperature
- 2 large eggs, room temperature
- 1 sachet (7g) instant dry yeast
- 130g warm water
- egg for an egg wash (optional)
- sesame seeds
- butter, to brush the rolls after baking (optional)
Step by step preparation of this dough with photos can be found here.
- mix eggs with sour cream and warm water (50ml) until combined, add sea salt
- measure and mix millet flour, buckwheat flour, tapioca flour, ground flaxseed and xahthan gum in one bowl, put the dry mixture through the sieve 3 times
- dissolve sugar in warm water (80ml)
- add dry yeast to sugary water, stir, let the yeast become active with froth appearing on the surface
- combine both wet ingredients, add them to dry ingredients, mix the dough (I do it by hand, you can use any wooden spoon or spatula, making the dough in a mixer changes its consistency, you might need less liquid when the dough is done in a mixer)
- the dough will be very soft at the beginning and will thicken within minutes, the final dough is still soft, but stays together
- dust the board with gluten free flour
- scrape all the dough with wet silicone spatula
- turn the dough over to a board, dust with flour
- divide the dough into 10-12 pieces, dip them if necessary in flour, make a ball and spread the dough with your fingers in rectangular shape on a lined tray, you will need 2 trays
- brush the dough with egg wash and use sesame seeds on top
- transfer both trays to a warm, to very warm oven with the bowl of warm water on the bottom
- allow the dough to raise until it at least doubles its volume
- switch fan forced oven to 170-180C
- bake for 30-40 minutes
- transfer bread rolls to a wire rack
- brush rolls with butter to make the crust softer
- cover with a sheet of baking paper, put kitchen towel on top of baking paper
- let the rolls rest for 15-20 minutes
Some of the small round rolls we used for afternoon tea with homemade plum jam and whipped cream, not exactly scones, but delicious nevertheless.
This dough gives baked bread light and soft texture, with an absence of bread wetness, so typical for gluten free freshly baked bread. The dough also never shrinks as it bakes, the effect that can be observed for most gluten free yeast bread recipes.