Bread and Comfort Gluten Free Style

This is an old recipe that I tried just before Christmas, when I was craving bread and comfort. The recipe is from Sweden, but I modified it as some of the ingredients cannot be found here in the UK. They are so easy to make and perfect to keep in the freezer for the future! Just remember to cut them in half before freezing, otherwise they take forever to reheat and won't fit in the toaster. 

Bread and Comfort Rolls (Gluten Free) 

1 Dl = roughly 1/2 Cup

Ingredients

3 dl Rice Flour 

3 dl Sorghum Flour 

1 dl Corn Starch

2 Tsp Salt

1/2 dl  Psyllium Husk

2 Tbs Potato Starch

50 g Fresh Yeast

7 dl warm (not hot) water

1 egg white

1 Tbs Rapeseed Oil

1/2 dl Light Syrup (brown rice syrup)

Method

Mix all the dry ingredients together in a bowl. Separately combine the yeast to the warm water and dissolve. Add the egg white, syrup, rapseed oil to the yeast and water. Combine the wet ingredients together with the dry ingredients and work the dough well for about 5 mins. After kneading, let the bread rest for 20 mins in the bowl. 

Sprinkle some rice flour onto your baking surface and start forming your rolls however you like them. Always keep a bowl of water next to you when doing this as it can become very sticky. (Downside of working with Gluten Free Flour). Add seed or nuts to your rolls if you like. Alternatively dust flour on top of the plain rolls. 

Let rest under a kitchen towel for another 20 mins. While they rest, pre heat your oven to 220 C. 

Place the rolls in the oven and bake for 20 mins or until they have a golden colour! 

Serve immediately. My guilty pleasure is apricot marmalade with a slice of cheese on warm baked bread. Its a once a month occurrence, but I make sure I only have the best when I indulge. Whats your guilty pleasure to spread on bread? 

Enjoy!

Gluten Free Swedish Saffron Buns (Lussekatter)

Hi all!

So I tried and I tried and I tried to find a gluten free alternative to the traditional Swedish Lussekatter. However, all the recipes in Sweden used Semper flour mix which I never liked as it contains all sorts of strange things and is FAR from being healthy. So I tried to see what I could do and which flours would work best for this, which I found was Red Mill Gluten Free Flour. This is what I came up with. Now, the recipe has sugar in it, although you can skip it entirely or just use half! The trick is, greek yoghurt and less flour...

Ingredients

75 g Butter
2 dl Milk
50 g fresh Yeast
2 Tsp Fiber Husk
1 Egg
1 dl greek yoghurt
1 Packet Saffron
1 dl Sugar
500 g Gluten free flour mix ( I used Red Mill as they are the absolute best!)

Method

Melt the butter and add the milk and let cool. Whisk the yeast and fiber husk into the butter mixture. Add the yoghurt, sugar egg and saffron.

Add the flour to a separate bowl. Remove 2 dl of the flour, and set aside. Add the wet mixture to the flour and work. Let the dough set for 30 mins under a baking towel.

Preheat your oven to 250 C

Roll and shape the dough into lussekatter and gently cover them with a whisked egg.

Place in the oven for 5 mins, and check on them!

Viola!

Enjoy!