Friday, June 27, 2008
Garlic Herb Sandwich Rolls
We are leaving in two days for a three day car trip. I'm packing all our food to bring with us for the road, and I really wanted sandwich rolls to bring with us (they are easier to pack and deal with than sandwich bread). I have a really good recipe for Garlic and Herb Parmesan Buns, and I really had to have some for the trip. So, I made some - leaving out the parmesan, the gluten, and the casein - you know, all that other stuff. I am happy to report that my GFCF version turned out really good! They made the whole house smell great while they baked.
2 1/2 cups GF flour blend (Rice Flour Blend orMulti Grain)
2 tbsp. ground flax seed
2 tbsp. sugar
2 tsp. xanthan gum
1 1/4 tsp. salt
1 tsp. garlic powder
1 tsp. dried basil
1 tsp. dried oregano
1/2 tsp. dried marjoram
1/4 tsp. black pepper
2 tsp. yeast (I used rapid rise)
1 cup warm water (about 120 degrees)
2 tbsp. olive oil
2 tsp. apple cider vinegar
Preheat oven to 350 degrees. Grease a muffin top tin (this will make 6 good sized sandwich rolls) and set aside.
Sift together the dry ingredients, including the yeast.
Whisk together the eggs, vinegar, oil and water. Add the dry ingredients to the egg mixture and beat on low for 4 minutes. The batter should not be heavy or stiff, it should look smooth and feel light. Fill the tin with the batter in equal portions. Swirl the batter with the back of a spoon to shape the rolls.
Sprinkle rolls with flour and cover with plastic wrap. Let rise in a warm place free of drafts until doubled in size.
Remove plastic wrap and place in the oven. Bake about 20 minutes, or until tops are golden and bottoms are nicely browned.
Remove to wire rack to cool completely. Fill as desired - pictured below are rolls filled with hummus, thinly sliced cucumber, lettuce and alfalfa sprouts.