Gluten-Free Amoroso-style Rolls

Category: breads
Gluten-Free Amoroso-style Rolls
Gluten-Free Amoroso-style Rolls
(Makes 1 loaf (about 10–12 inches)

Dry
1½ cups gluten-free all-purpose flour (I used King Arthur Measure for Measure)
1 tsp xanthan gum
2 tsp sugar
1 tsp salt
1 tblsp milk powder 1 package (2¼ tsp) dry active/instant yeast

Wet
1⅓ cup warm water (Follow yeast package recommendations)
1 tblsp olive oil
1 tsp apple cider vinegar
1 egg white


NOTES: Making a good and tasty gluten-free bread is challenging, have you ever tried one from a supermarket? They're not the greatest, but even if you make it yourself, you must understand that the bread has a hard time trapping air and its lack of surface sugars prevent browning when you toast it. Also xanthan gum will make the bread retain moisture. This recipe is a work in progress, it's on version 2.0 at the moment. The picture is from version 1.0.
Correct way to rise in a cool house:
  • Oven: Proof Box Method:
  • Heat oven to 200°F for 2 minutes
  • Turn oven OFF
  • Put dough inside with door closed
  • Temp will stabilize around 85–95°F — perfect yeast range
  • Rise 45–75 min until visibly puffy
 

Mix dry ingredients thoroughly.

Add wet ingredients. Beat hard 5 minutes using a stand mixer until thick sticky dough with air trapped inside.

Shape the dough with oiled hands into a 10–12" torpedo on parchment paper. If you have a traditional french bread baking pan put the parchment paper on it.
Cover, rise 45–60 min until one and a half times its size.
Brush with milk. (Optional: sprinkle with sesame seeds or everything bagel spices)
Bake at 400°F for 28–32 min until crusty.
Let cool 30 minutes before slicing.

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