Guest guest Posted March 22, 2005 Report Share Posted March 22, 2005 I use this loaf to make dinner rolls. I mix up the dough then use my ice cream scooper to scoop rolls onto a cookie sheet let rise and then bake. They are so soft and wonderful. I have even added herbs for spagetti, and yummy!!!! I hope you enjoy this as much as We do. Small Millet Loaf (from The Gluten-free Gourmet bakes bread, Bette Hagman) Dry Ingredients 2/3 cup Millet flour 2/3 cup Corn starch 2/3 cup tapioca flour 1 1/2 tsp. Xanthan gum 1/2 tsp. salt 1 tsp. unflavored gelatin 1 tsp. egg replacer 2 TBS. sugar 1/4 cup dry milk powder or nondairy substitute 2 1/4 tsp. dry yeast granules Wet Ingredients 1 plus 1 white egg ( I use 2 egg replacer eggs whipped) 1/2 tsp. vinegar or dough enhancer 3 tbs.margarine 1 cup water ( more or less) Grease your chosen pan(s) and dust with rice flour. The water temperature will be different for hand mixing and for bread machines. For hand mixing have it about 110F; for your bread machin, read the directions in the manual. For both hand mixing and machine mixing, combine the dry ingredients in a medium bowl. Set aside. In another bowl or the bowl of your heavy-duty mixer, whisk the egg and whites(s) slightly, and add the dough enhancer, margarine ( cut in chunks), and most of the water. The remaining water should be added as needed after the bread has started mixing, either in the mixer or in the pan of your bread machine. FOR HAND MIXING: Turn the mixer to low and add the dry ingredients ( including the yeast) a little at a time. Check to be sure the dough is the right consistency ( like cake batter). Add more of the reserved water as necessary. Turn the mixer to high and beat for 3 1/2 minutes. Spoon into the prepared pan(s), cover and let rise in a warm place about 35 minutes for rapid-rising yeast, 60 minutes or more for regular yeast or until the dough reaches the top of the pan. Bake in a preheated 400F oven for 50-60 minutes, covering after 10 minutes with aluminum foil. For dinner rolls :Grease a cookie sheet and drop the dough froma mixing spoon in a ovel-shaped mounds about 12 to the sheet. Let rise ina warm place about 25-30 minutes for rapin-rising yeast and 45-60 minutes for regular yeast. Bake in a preheated 400F oven for about 20-25 minutes. Remove from pan while still warm. Quote Link to comment Share on other sites More sharing options...
Guest guest Posted March 22, 2005 Report Share Posted March 22, 2005 On Mar 22, 2005, at 6:47 PM, Amy Lovelace wrote: > > I use this loaf to make dinner rolls. I mix up the dough then use my > ice cream scooper to scoop rolls onto a cookie sheet let rise and then > bake. They are so soft and wonderful. I have even added herbs for > spagetti, and yummy!!!! I hope you enjoy this as much as We do. > where do you find unflavored (veg) gelatin? I haven't seen Emes in ages. Do you stock up on veggie Jel at Passover? Do you sub kanten/agar? ygg Quote Link to comment Share on other sites More sharing options...
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