Gluten-Free Makeovers (13 page)

Increase the oven temperature to 325°F. Bake 50 to 55 minutes, until a toothpick inserted in the center comes out clean or an instant-read thermometer registers 190°F. Cool in the pans for 15 minutes, and then turn onto a wire rack and cool.

Dairy-free

I have a
passion for chewy, crusty bread and it’s not often I find such a creature in the gluten-free world. This bread meets all the requirements and it’s delicious to boot. Leaving the bread to cool down in the oven creates a wonderfully crusty exterior. If you prefer a softer crust, remove the baked bread and turn onto a wire rack to cool on the counter. I don’t recommend making this in a bread machine.

Coat an 8½ × 4½-inch loaf pan with vegetable spray or oil.

In the bowl of a stand mixer, combine the bread flour, oat flour, and cream of tartar. Whisk to combine. Add the yeast and blend. In a separate bowl, combine the water, eggs, oil, and molasses. Add the liquid ingredients to the dry ingredients and blend on medium speed for 1 minute. Scrape down the sides of the bowl and the beater. Beat on medium-high speed for 3 to 5 minutes or until the mixture is smooth. Fold the pumpkin and sunflower seeds into the batter.

Scrape the dough into the prepared loaf pan. Coat a sheet of plastic wrap with vegetable spray. Smooth the top of the bread and cover with the plastic wrap. Set in a draft-free area and let rise until the dough comes up to the top of the pan.

Preheat the oven to 350°F. Remove the plastic wrap and bake 50 to 55 minutes, until the internal temperature on an instant-read thermometer registers 190° to 200°F. Remove the bread from the pan and set on a rack in the middle of the oven. Turn off the oven and leave the bread in it until it cools completely. Remove and slice.

Tips
:
This recipe makes terrific rolls, too. Just scoop the dough into muffin top pans or muffin cups. Let rise for 40 minutes and then bake for 25 to 30 minutes, until the internal temperature on an instant-read thermometer registers 190° to 200°F. For a professional look, brush with egg wash or milk of choice and sprinkle with oat flakes or pumpkin seeds before baking.

The bread can also be made using a handheld mixer. Just be sure it’s a heavy-duty mixer (200 to 250 watts). Krups and KitchenAid both make them.

Don’t have oat flour? Process gluten-free oats in a spice mill until finely ground. Measure out ¾ cup.

This was inspired
by a bread recipe from gluten-free bloggers, Vic and Hallie Dolcourt, and a photo of Parker House rolls in a
King Arthur Flour’s Baker’s Catalogue
. I made a few changes to Vic and Hallie’s recipe and came up with these beautiful pull-apart rolls, the kind my mother served warm with pats of butter melting over their majestic crowns.

Lightly oil eighteen muffin cups.

Mix the bread flour, powdered milk, Expandex, potato flour, sugar, xanthan gum, salt, baking powder, and yeast in a large bowl. Combine the water, egg whites, vinegar, and honey in the work bowl of a mixer fitted with the paddle attachment. Add the dry ingredients 1 cup at a time while mixing on low speed. Allow the dough to rest for 10 minutes in the bowl. Add the melted butter and egg yolks. Mix on medium-high speed until blended, about 3 to 4 minutes, scraping down the sides halfway through mixing.

Scoop out bits of dough and roll into balls about 1-inch in diameter in oiled plastic wrap. Place three balls in each muffin cup. Cover and let rise.

Preheat the oven to 375°F. Brush the tops of the rolls with egg wash and sprinkle with poppy seeds or sesame seeds, if desired. Bake for 15 to 20 minutes, until an instant-read thermometer inserted into a roll reads 190° to 200°F. Turn onto a cooling rack and let cool for 10 minutes before serving. (If the tops of the rolls become too dark while baking, reduce the oven temperature to 350° or cover loosely with aluminum foil.)