Food Philosopher’s® Gluten–Free
Sesame Oatmeal Rolls
Makes 12 rolls
22/3 cups Bread Flour Mix A*
1/3 cup gluten-free stone-ground or quick-cook oats
4 tablespoons sugar
1 tablespoon flax seeds
1 tablespoon toasted sesame seeds
2 teaspoons xanthan gum
1½ teaspoons salt
2 packets (¼ oz. each) dry yeast granules (not quick-rise)
2 teaspoons olive oil
1½ cups water (110°F)
Additional sesame seeds to sprinkle over tops
Spray a 12-cupcake baking pan with baking spray and sprinkle with corn meal.
- Lightly grind oatmeal in a bender or small food processor to form a course flour. Mix all dry ingredients in large bowl of electric mixer. Pour warm water (110°F) and olive oil into mixing bowl; mix until just blended. Scrape bowl and beaters, and then beat at high speed for 2 minutes.
- Scoop dough for rolls into prepared cupcake pan with an ice cream scoop. Cover with a light cloth and let rise in a warm place (about 80°F) for 40-50 minutes, until dough has slightly more than doubled in size.
- Place shelf in center of oven. Preheat oven to 400°F while bread is rising (do not use a convection oven).
- Lightly spray tops of rolls with baking spray (this will help rolls to brown slightly) and sprinkle with additional sesame seeds. Bake in center of preheated oven for 15-25 minutes. Rolls should have a hollow sound when tapped on the sides and be light golden in color. Instant read thermometer should register about 205-215°F. You can bake them longer to make a thicker crust; the color will deepen, and the internal temperature will continue to rise. Remove rolls from pan and cool on a rack. Rolls can be stored in refrigerator for up to two days or freezer for up to three weeks; wrap well in plastic wrap and then foil. Refresh rolls with a sprinkle of water and rewarm in 350°F preheated oven; wrap in foil if you do not want a crisp crust (but open the foil for the last five minutes). Or microwave rolls for 15 seconds and then lightly toast.
Dry ingredients can be mixed ahead and stored in plastic containers for future use. But do not add yeast until just ready to bake bread.
* This recipe makes 3 cups of Bread Mix A:
1 cup millet flour, ½ cup sorghum flour, ½ cup corn starch, ½ cup tapioca flour (also called tapioca starch), ½ cup potato starch. Find directions for mixing and measuring gluten-free flours in our Gluten-Free Philosophy.
© 2008 by Claudia Pillow and Annalise Roberts