Gluten-Free Brioche Rolls

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Gluten-Free Brioche Rolls

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Adapted From “Healthy Bread in 5 Minutes a Day” by Zoë François and Jeff Hertzberg, this warm and flaky recipe makes enough dough for 2 1/2 dozen rolls! Thanks to Chef Marissa Schaeffer of Good Gluten Free Foods and CrepeLandia in San Antonio. Enjoy!

Ingredients

  • 1 cup brown rice flour

  • 1 cup tapioca starch (tapioca flour)

  • 3 3/4 cups cornstarch

  • 3 packets Fleishman’s Rapid Rise Yeast

  • 1 tablespoon kosher salt

  • 2 tablespoons xanthan gum

  • 2 1/2 cups water

  • 1/2 cup sugar

  • 4 large eggs

  • 1 cup neutral flavor oil, such as canola or light olive oil

  • Egg wash (1 beaten egg with 1 tablespoon water) for brushing on rolls

Recipe Info

  1. 1. Preheat your oven to the lowest setting (warm), around 180-200 degrees. Doing this will turn your oven into a proof box to rise your rolls, you’ll be glad you did!

  2. 2. Whisk together the brown rice flour, tapioca starch, cornstarch, yeast, salt, sugar and xanthan gum in a 5-quart bowl mixing bowl. Combine the liquid ingredients and gradually mix them into the dry ingredients using a stand mixer with a paddle attachment.

  3. 3. Mix thoroughly, scraping down the side of the bowl. Mix on high for about 3  minutes until dough looks fluffy. If dough looks very stiff, you can add up to a ¼ cup of water, one splash at a time as you may not need all of it.

  4. NOTE: This is not like a wheat-based yeast dough. You will not work with this dough with your hands, you do not need to double rise it, you do not need to knead it by hand! You are going to scoop, proof, rise and bake. It takes about an hour from start to finish.

  5. 4. Prepare your baking pans as you want to work with this dough quickly. You can use muffin tins, a sheet pan with parchment, pie tins etc.  You need to make sure that the baking pans get greased thoroughly. I even spritz the parchment! For quick and easy rolls, scoop then using a tablespoon. For fancier rolls, put then into a piping bag with a large hole cut into the end. You will be able to pipe cloverleaf rolls into muffin tins, pipe finger rolls onto parchment and pipe dinner-roll style rolls into pie tins or onto parchment.

  6. 5. Brush roll-tops with egg wash. If you want you can add things to the tops of rolls such as sesame seeds, poppy seeds, chopped herbs, sea salt or a dusting of rice flour for an artisan look.

  7. 6. Put rolls into your barley warm oven and put the timer on for 15 minutes. If you have two ovens, preheat the other oven to 375 degrees, if not, after the 15 minutes is up, gently remove the rolls from the oven and turn the temperature of the oven up to 375.

  8. 7. When oven is fully up to temp, place rolls gently in over. Bake for about 20 minutes or until browned on the top and the bottom. Let fully cool before eating or packaging. Because these rolls have no preservatives in them, they are best made the day of or day before and reheated in a warm oven to serve. If you would like to make them ahead of time, they freeze wonderfully.

  9. NOTE: This is not like a wheat-based yeast dough. You will not work with this dough with your hands, you do not need to double rise it, you do not need to knead it by hand! You are going to scoop, proof, rise and bake. It takes about an hour from start to finish.

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