French Bread Rolls Again

French Bread Rolls

It’s funny how the little things can make a big difference in how difficult a recipe is viewed in my mind.  My wonderful French bread isn’t hard to make at all, and doesn’t take much time compared to making a loaf of bread. But I do have to get out the special pan, divide the dough, and shape it.  On the other hand, my French bread rolls can just be scooped up with an ice cream scoop and plopped on a cookie sheet.  Really, there is very little difference in time, but for some reason the rolls seem so quick and easy.  I can have them made in 35 minutes, and I don’t even have to remember to preheat the oven.  They have become a favorite.

I was down with the flu all last week and am still getting over it, but I was determined to put dinner on the table every night.  I had frozen some leftover ground roast beef which I used for spaghetti one night, but there was still quite a bit left.  My husband suggested beef sandwiches so I put together some French bread rolls and served them with the beef in the middle and broth on the side for dipping.  Unfortunately, the beef just wasn’t the best, which led son #2 to say, “Okay mom, you’re not allowed to get sick any more.”  Son #3 thought they were good, though, as did I, and son #1 isn’t picky.  Food is mostly fuel to him.  With good roast beef on these sandwiches they would have been great, and it was a quick meal.

I’m writing about the rolls again because I’m always experimenting with recipes and trying to increase the amount of whole grain.  This time I decreased the potato starch by 1/2 cup and increased the sorghum and millet by 1/4 cup each.  The rolls turned out just as well as they did before, so that’s the recipe I’m sticking with.  If you don’t have both sorghum and millet, try using just one.  My French bread recipe uses only sorghum so I’m sure that would work fine.  Since I increase the amount of whole grain in this recipe, I’m submitting it for this week’s Slightly Indulgent Mondays at Simply Sugar & Gluten Free.

Here is the recipe with the changes.

French Bread Roll Cut

5.0 from 2 reviews
French Bread Rolls Again
Author: 
 
Ingredients
  • ¾ cup sorghum flour
  • ¾ cup millet flour
  • 1 cup potato starch
  • ½ cup tapioca starch
  • 1½ teaspoon salt
  • 1 Tablespoon sugar
  • 2 teaspoons xanthan gum
  • 1½ Tablespoon instant yeast
  • 1 Tablespoon olive oil
  • 3 large egg whites
  • 1 teaspoon cider vinegar
  • 1 cup warm water (105 – 115 degrees)
Instructions
  1. In the bowl of your mixer, combine the dry ingredients.
  2. Add the olive oil and egg whites and mix to incorporate.
  3. Add the vinegar and most of the water. Beat for 2 minutes, adding the remaining water if needed to make a soft dough. (I held back 2 Tb.)
  4. Using an ice cream scoop or spoon sprayed with non stick cooking spray, scoop the dough onto a large greased cookie sheet.
  5. Put the cookie sheet into a cold oven. Set the temperature at 400 degrees and bake about 25 minutes, depending on the size of the rolls. The rolls should be light brown on the outside.
  6. Remove from the cookie sheet and cool on a wire rack until warm but not hot.

 

Gluten-Free French Bread Rolls

Ingredients

3/4 c. sorghum flour
3/4 c. millet flour
1  c. potato starch
1/2 c. tapioca starch
1 1/2 tsp. salt
1 Tb. sugar
2 tsp. xanthan gum
1 1/2 Tb. instant yeast
1 Tb. olive oil
3 large egg whites
1 tsp. cider vinegar
1 c. warm water (105 – 115 degrees)

Instructions
In the bowl of your mixer, combine the dry ingredients. Add the olive oil and egg whites and mix to incorporate. Add the vinegar and most of the water. Beat for 2 minutes, adding the remaining water if needed to make a soft dough. (I held back 2 Tb.)

Using an ice cream scoop or spoon sprayed with non stick cooking spray, scoop the dough onto a large greased cookie sheet.  Spraying the scoop helps, but I had to re-spray every couple of times.

Put the cookie sheet into a cold oven.  Set the temperature at 400 degrees and bake about 25 minutes, depending on the size of the rolls.  The rolls should be light brown on the outside.  Remove from the cookie sheet and cool on a wire rack.

 

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Comments

  1. Lauren says:

    Wow! These are gorgeous! I love the rise you got, and those grains sound perfect =D.

    • Linda, these are wonderful! I’m eating 1 now for the 1st time after they cooled with some homemade ghee. With rolls like this, I can be happy gluten-free! Thanks for sharing your recipe.

  2. I'm so impressed with your gluten free bread making skills!

  3. Nice Linda, I could see me eating a couple of these with homemade strawberry jam…yum!

    Enjoy!

  4. Heather @CeliacFamily says:

    These really look good. I have to try them next time, and I do have both sorghum and millet flours in my pantry waiting to be used. Thanks.

  5. Tasty Eats At Home says:

    These do look lovely. Tell me, would/could you make these without instant yeast, instead using the regular yeast packets? I tried to make your french bread recipe this weekend, only realizing you asked for instant at the last minute. So I used regular, and allowed it to "rise" for 30 minutes, but I don't think it was enough, as my bread ended up dense. Wonderful flavor though! So, hints, suggestions? I plan on grabbing some instant yeast and trying again, but I wonder if there's a way to use the other yeast.

  6. Alta – You do not have to use instant yeast. The recipe I adapted this from did not. The key is to proof the yeast in the warm water for about 5 min. first, then add it with the other wet ingredients. You don't need to let it rise. It will rise as the oven warms. Give that a try and let me know how it goes.

  7. Hello, My name is Chelsey Beda says:

    These are great! I just made some and they are fantastic. I was a little unsure of the initial foreign taste, but as soon as they cooled a little and I spread on some butter and jam, Ohh Yummy! Very good taste and texture. My first attempts at GF bread were in one word: nasty! They smelled good, had a good crust, but no matter how long I cooked them the inside was Ooey gooey. But this is good! I can live with this :) Thank-You. You made my day.

  8. Alta – I forgot to say that you should add the sugar to the water and yeast. Stir to dissolve then let it sit 5 min.

  9. Amy @ Simply Sugar & Gluten-Free says:

    Linda – I love this idea. I am going to try it. I'm always looking for a quick way to make bread – so far it's been cornbread. Honestly, I could never eat bread again and not care. I haven't eaten it for so long so when I do it just doesn't do it for me. My husband, though, loves bread with his meals.

    I always forget to buy bread to go with meals – especially when it's a pasta dish.

    I will say, though, that my hubby has learned to love veggies and squash due to lack of bread. The other night he was eating spaghetti squash with nothing on it, telling my how good it was. I had to pretend like I wasn't so happy that I wanted to jump up and down and scream so I wouldn't seem like I was getting my way.

    Thanks for sharing this on Slightly Indulgent Mondays AND for being my featured blogger. Your story has helped some of my readers. :)

  10. gfe--gluten free easily says:

    Linda–I love how you tweak a recipe and then report back immediately just like a good friend does when she improves a recipe. :-) I'm much like Amy with bread. I don't miss really it. I think that happens when you completely stop eating it. I do occaionally make popover and muffins. But if I did have a dinner roll, I would love it to be one of yours!

    Shirley

  11. Right now I'm very much wishing I wasn't intolerant to yeast! These look awesome!

  12. The Frazzled Mama says:

    Yum-o! Made these tonight, fast, easy and delicious. Even my hubby enjoyed them, and he doesn't have to eat gluten-free. Thanks for a great recipe.

  13. Anonymous says:

    Is there any way to make rolls/bread without yeast? I am allergic, but I miss rolls so much!!! Any ideas?

  14. Try these drop biscuits. Their consistency is much like a roll.
    http://www.glutenfreehomemaker.com/2009/11/gluten-free-drop-biscuits-revisited.html

  15. Anonymous says:

    Do you have a bread recipe that does not have tapioca flour or rice in it?

  16. I think most of the recipe have one or the other. However, you could try substituting a d different starch for the tapioca flour/starch. Try arrowroot or corn starch. Also, you could try substituting sorghum and/or millet for rice flour. If the recipe uses a lot of rice flour then a combination of sorghum/millet is best.

  17. I can't believe I still haven't made this recipe. I'm adding it to my Thanksgiving recipe roundup.

  18. I’ve made these twice and am NOT getting any rise. The first time I blamed it on my oven as when it preheats it has the broiler element on and perhaps did a crust on the dough. This time I figured I’d proof the yeast to be sure (even though it’s new) and it was working….I then turned the oven on a few minutes to let it get warm and put them in there covered to rise some before baking. Again, no raise. I’m not new to GF baking or any baking. I really had high hopes for this as even though it didn’t rise and was very heavy, it had good bread like texture. Any ideas? I really hate to give up on this.

    • Betty, I don’t know what the problem is. I’ve never had that happen. The first time you made it, did you use instant yeast and mix it in with the dry ingredients? You’ve done everything I would try. Is the dough pretty wet? I find it rises better when it has more moisture, so you could try adding a little more water. I’m sorry it’s not working for you!

  19. could i substitute millet flour for buckwheat? :(

    • Kristen,
      Hmmm. I’m not sure how buckwheat would do. If you try it, I would use 1 c. sorghum and 1/2 c. buckwheat. Let me know how it goes.

  20. I made these (just as your recipe says, without buckwheat) and they turned out great! I first tried them in Jumbo muffin cups because I was scared they’d deflate like my batch yesterday (different recipe) but these did not. I wouldn’t recommend the muffin cup just because then you can’t really use it as a bun. Just a side- roll. I shaped them into Kaiser rolls and they didn’t puff up as regular bread (as expected) but they surprisingly held their shape and did not deflate! I am so happy. We are harvesting here in MN, so French Dip in the field will be easy to eat with these rolls. I have a picky husband. :)

  21. Can you use the GF King arthur flour for this recipe? If so, would I use the same amount as the other flours in the recipe?

    • Hi Kim. I have never used the GF King Arthur flour so I have no idea how it will work. You’ll just have to experiment! Let me know how it goes if you do.

  22. Jeanette says:

    These turned out great. Will definitely become my staple.

  23. Thanks for sharing! These turned out Great!! I think I held out a tad bit too much water, because your dough looks a lot smoother than mine. My batch was very crusty (which I LUV!) and I did not shape them, so they were more like a dinner roll size. I want burger buns so now I know what changes I need to make next time:)

  24. cynthia wood says:

    Am gonna try these rolls.Have you ever frozen the dough before you baked them?

  25. keenan says:

    Hi, it’s me again. Would you please tell me the carb and calorie count for this bread, I am trying to stay gluten free and low carb, therefore i need your info. Thanking you in advance.

  26. Jean Dowswell says:

    Cooling on the counter. I have yet to find millet flour so I used oat flour.

    My question: do you start timing when you put them in the oven and turn it on, or when it reaches 400 degrees?

  27. Stephanie H. says:

    I just finished making these rolls. They are awesome. I didn’t have millet flour so I used brown rice flour and they turned out perfect. This is the first roll/bread that I have made that actually tasted good. I am so glad I found this recipe. I will be making these for Thanksgiving. Thank you. Think I will try the sorghum bread next!!

  28. Natascha says:

    What can I use to substitute the eggs?
    Baby #5 is allergic to wheat, eggs, dairy, butter… :-(

  29. Well I just tried these as buns (made about 6) and they were delicious! Chewy and crusty! Amazing! I will be keeping this recipe forever! I used Betty crockers gluten free rice flour blend for all the flours and starches and it was perfect!

  30. Cynthia says:

    I have to tell you, this recipe is amazing! I had pretty much given up on making good buns. I had to subsitute a couple of things (egg replacer since I can’t have eggs, and cornstarch for potato starch just because I didnt have any) and it still turned out perfect. Thank you so much for posting it.
    Cynthia

  31. Rachel says:

    Hi Linda!
    Thanks for posting these recipes…I’m using these for beef dips tonight. I wonder what sugar you used? I’m not using refined sugars at all….could I use Stevia? has anyone on here tried that? Also, what is the reason behind putting it into a COLD oven……I’m new to baking…..
    Thank you
    :)

    • I have used regular sugar for this recipe. I don’t think stevia will work because the yeast needs sugar to work, but something like coconut palm sugar might work. Instead of having a separate rise time and then bake time, this bread rises as the oven heats up and it helps to form the harder crust that you want with French bread. Hope that helps!

  32. This is a wonderful recipe! I’ll definitely be passing it on to friends (along with your link, of course). I did want to note, though, that my kids are very sensitive to xanthan gum, guar gum, etc. It is also very difficult to find xanthan gum GMO-free, which is another issue for us. I did sub with ground psyllium husk, though, and it worked great!

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