I made this dough and I rolled the balls into sheets almost as thin as filo, I sprinkled shredded mozzarella folded them like little packets. Baked in the oven for 12 min, sprinkled shredded mozzarella on top, baked for another 10 min and oh my, my. Tasted exactly like croissants with cheese. I can eat croissants made of regular flour and I can compare them - no difference. Thank you! My favourite food is bread. Now I can eat good bread at home, not only out.
I make the tangzhong using a glass bowl and the microwave. I find this technique to be faster and less work / attention. Put the liquid and the flour in a glass bowl, mix well with a whisk, then give it 30 seconds, remove to stir, and repeat until it reaches the correct consistency. Thanks for the recipe and the tutorial.
Thank you for sharing this information. I found it very helpful and made the tangzhong using my microwave as that's what I use, but wouldn't have known how to do this.
I love your recipes so much! Just as an FYI for anyone who doesn't have a stand mixer: I do not have one, and have made everything I've made so far with a handheld one. Works just fine for looser doughs like the Ciabatta, but it's a real struggle for stiffer doughs like the bagels, and I'm guessing this one might be tough as well. Since the dough is so firm, it can want to kind of crawl up the dough hooks, and your motor might run hot - the end result is still great, it can just be a little more work to get there. My trick is to have a heavy bowl that doesn't need to be held down while mixing, and kind of dual-wielding the mixer and a silicone spatula to scrape the dough back down as I mix 😉
I'm not gluten free but familiar with it. I am keto/low carb. Your results with alternative flours are AMAZING. The keto/low carb community needs something like this. The gluten free community can be very thankful to you for figuring out gluten free baking! Your results have me rethinking a low carb bread based upon your results.
Thank you so much for your calm voice, clear and concise directions, and lack of distracting music in tutorials. I'm always switching up what and how I bake for gluten-free items. We really appreciate your channel and willingness to share insights and expertise. Blessings from rural Georgia!
If using a hand mixer, I suggest holding back a quarter of the flour blend at first and mixing like a batter, then gradually adding the remaining flour. It’s less stress on the motor and you get a good mix. Can always work in the last of the flour by hand.
Me too! Eating with a gluten allergy has become a chore but I have learned to make replacements. Thanks to the help of my sister who was diagnosed with celiac a while back.
Dear golly those rolls look beautiful! One of my favorite childhood meals was a fresh loaf of bread with a bag of grapes and a rotisserie chicken. I'm very excited to make this and get that perfect trifecta again!
I have a dough whisk and gluten free stuff honestly comes together faster than a mixer hook does for whatever reason (I guess since whisks are designed to combine things faster?), I typically only used it for really wet regular doughs but it's been fantastic for all these GF recipies since there's no gluten interfering with the whisking. Little bit of a workout but really not bad and doesn't take very long, it's a great alternative to a stand mixer if you don't have one (you might find it labeled as a Danish dough whisk).
This is my next "Kim's" recipe to try. Reminds me of the potato rolls I made in my old gluten-eating days when I would prepare for family picnics. Kim, you are a delight to watch! So genuine. Thank you for sharing with fellow gluten-free diners!
I'm making these delicious looking treats this weekend! I made your hot cross buns Good Friday just passed and they were superb - the best gf bread I've ever made, so I am a convert to your channel. The buns in the middle of the pan didn't quite cook through so I still have work to do to figure out why. Just like you say in this video, I found it meditative and soothing to roll the balls of dough. I was quite excited that I'd mastered the art! Thank you so much for your flour mixes, your baking recipes and your thoughtful and clear presentations. Best wishes from New Zealand.
I have been making rolls all week with other recipes and came across your recipe so far my score is GF Hot Rolls 6 : Aryka 0!!! will try these I didn't watch the video here the first time so my sour dough didn't turn out right. I was using Red Mill GF flour... which I see know why I can't. Thank you will make these now and see if I can get at least one win on the board. Thx again...
I had a hamburger bun today, I'm almost out! I think I'll try these the next time I make a batch. I love your hamburger bun recipe but there are a few things I've made where the sweeter bun just doesn't quite work with it. It'll be nice to have options!
Hello, I am so encouraged by your recipes. I am gluten intolerant and I occasionally cheat cause I crave bread that commercial GF bread could not match. I am very hopeful with the results you got with your GF flour bread. I could only find potato starch and not potato flour. Will this work?
Yes, actually it's potato starch that is in my bread flour blend, NOT potato flour. Potato flour will not work as it is very different from the starch.
I’m allergic to potatoes so can I use a proprietary flour instead or does only work due to the potato and tapioca starch? Hope you find time to reply 😊thanks in advance
I don't think another flour will work, but you could try something like King Arthur bread flour blend (it's new so I haven't tried it myself) or Caputo (also haven't tried myself).
Hi Kim.. Thanks for sharing the recipe. I tried this and turned out so amazing. I made this as burger buns. My problem wlas why the top was cracked? I forgot to put xanthan gum. Did it cause the cracks? Or the proofing time? (Either under proof or over proof). FYI, this is my second time making this. The first time I made this was okay, smooth on the top. The cracked surface got me down 😆
In my opinion, it's better to err on the side of adding less flour up front and add just enough in the kneading process to create a smooth dough because sometimes environmental conditions can cause differences in the consistency of the dough. I live in a very humid climate where usually more flour is needed, but someone else might live in a very dry climate where less flour is needed.
I haven't tried it as I don't need to be dairy free myself, but check the comments section of the post on the blog and I believe some people have written what they used to make them dairy free.
Hi Kim, I just realized after making this recipe for the second time. I rolled the balls thin and put a banana and folded them. It turned out a bit hard, like it was not rising, but it did rise, just tasted not smooth in the mouth. I guess it was probably caused by the soy powder / soy flour that I used instead of whey protein. I prefer plant based thing. My question is, what is the role of whey in this recipe Kim? Any specific role from the whey or is it just to add the better flavor? I mean, can I substitute it with soy powder? I really wanna bake this recipe today, but not yet buy the whey protein isolate. I bought soy powder/soy flour.
The whey protein isolate is very important in my flour blend, and if you don't use a soy protein ISOLATE or some other form of protein isolate, you most likely won't get the same results. It acts as the "gluten" in my flour blend because gluten is a protein, so it kind of replaces that protein. There are several options that I've listed on the flour blend page, right below the table showing what you'll need. Scroll down further and you'll see them all.
Hi from Australia ,have come across your video and excited to try , my question is can something else be substituted instead of the whey protein etc as it's really expensive and makes the loaf quite a lot more to make and not working at present
WOW! Your videos is amazing and I will definately try your recepies, but I cant find the stuff you make first...It sounds like "tang song", but no...where can I find out how? 😇
@@LetThemEatGlutenFreeCake Thank you :) You referred to an earlier video that I couldnt find, but finallt I figured it out on google 😁. Also found it on your web site. Have you ever tried sour dough?
my wife is new to celiac and we have just found you on you tube. She is looking forward to trying your recipes. To get your flour blend does she mix the ingredients together?
Yes, the recipe for my bread flour blend is linked in the description box, as well as in the recipe for these rolls. She will mix together all the ingredients in the flour blend and then measure out what she needs for any of my recipes 🥰
Wanted to make these today for Christmas dinner but could not find psyllium husk at any of my local stores yesterday. Which of the substitutes listed online (xantum gum, chia seeds, flax seeds, cornstarch, rice flour) would you recommend I add in extra/add in?
I am a novice baker.. but I’m here trying to learn. I really appreciate the detail you go through to explain your recipes! I just invested in a kitchen aide mixer to see if it would help me! I have a question though.. I started this rolls recipe and thought I had gotten through everything to let dough proof.. but when scraping down the bowl I noticed there was still a whole bunch of loose flour on the bottom of the bowl. Like the dough hook maybe isn’t long enough to reach the bottom? Am I doing something wrong or is the mixer at fault?😅 I mixed it all together and re stirred it with the mixer and seems to get it all now. But did I over knead the bread by doing this? Will it be ruined :( Thank you!!
I don't think so at all. This dough can handle much more kneading than a regular (non-gluten free) dough would be able to. There's no risk of over developing gluten, which is one of the great things about baking gluten free ☺
@@LetThemEatGlutenFreeCake now I'm confused... at 1:53 you said "I'm adding to that some dry milk powder" did you put powdered milk or the protein powder?
No, you cannot skip it. It's there for a reason. Unfortunately, I don't know if this recipe can be made with an egg substitute as I haven't tried it. You could try one of the egg substitutes (flax egg, chia egg, aquafaba, etc).
Yes, this is the brand I use: amzn.to/3Myq5my The gold is best for doughs with higher sugar content, which is most of my doughs because of the higher carb content in the bread flour blend.
Kim, do you mind if I post this on my Facebook page this weekend? I'm hosting a "virtual pot luck" featuring some of my favorite people. It's going to be a blast!!
Did you by chance print out the recipe a while ago? I updated the old recipe to include psyllium husks, so if you had it already printed out from before this video was posted, that's why. If you re-print it, it will be on there. Sorry about that!
yes, the two are different from each other and while you could technically omit the psyllium husk, you cannot omit the xanthan gum. I find combining the two, especially in enriched dough recipes with extra fats/sugars/etc gives the dough a more tender crumb.
@@LetThemEatGlutenFreeCake Thank you for your reply. I'm anxious to make these for Christmas dinner, but will need to get psyllium first. Absolutely love your videos/recipes!
@Let Them Eat Gluten Free Cake yeah I ended up creating a hybrid of this recipe and the brioche recipe 😋was so soft and bouncy. Delicious only when fresh. after it's better to freeze leftovers
You don't buy it in stores. You make it. The video shows you how, as does the recipe, which is linked in the description box below this video. It's a mixture of gf flour and water or milk.
hi Kim I tried your brioche recipe and it turned out great! But I tried this recipe twice and both turns out to be very gooey / uncooked inside. I let it rest for 30 mins after mixing, refrigerate overnight, shape the dough and let it proof for an hour before baking. Do you know what I could have done wrong in this process ? ( I used cashew milk, vegan butter and cashew milk powder )
I don't know much about using those substitutes, so maybe that could be the problem. If the cashew milk powder was subbed for the protein powder, that's most likely the problem. I use the protein powder in my flour blend specifically to get the protein that gluten free flour is missing. It contains 25g per serving. When I looked up cashew milk powder, it only has 3g per serving.
I subbed the dairy protein powder for vegan pea protein powder in her flour mix and kept the milk non dairy as well. I've tried hemp milk, coconut milk, oat milk, rice milk and currently "Not Milk" and they all work just fine. It's definitely the lack of proper protein, whether vegan or not.
I'm gathering ingredients to make these. I wanted USA sourced whey protein. I found one that is whey protein but not isolate. Will that make a difference in recipe? Reading whey protein has less protein and more fat than isolate.
Yeah, that's the problem with using whey protein instead of the isolate. The protein content is important. Have you tried NOW foods? That's what I use and I've already contacted them about their manufacturing processes to ensure it is safe for celiacs.
I have several recipes on my site for breads without milk. You can also sub the milk with dairy-free alternatives. Go to the breads section on my website and you'll see all of my breads: www.letthemeatgfcake.com/category/recipes/breads/
HINT: Pls PRINT the recipe on this page; i tried the link but it led to a site that was slow to load, crowded with pop up ads and rather annoying to navigate and although i scrolled down a far amount, i never found the recipe!! frustrating and i dont have time to duck and weave my way through a forest of unrelated info. I just want the recipe PLEASE!! thnx.
I'm sorry that you have had difficulty on my site. I am first and foremost a food blogger. The only way I can offer all of these videos (which take a TON of time and money to create) FREE to the public is through the ads on my blog. There is a "jump to recipe" at the very top of each of my blog posts. If you tap it, it will immediately go right down to the recipe. I do it every single day on my own website from my cell phone and have no problems whatsoever.
Wait a minute. You add psyllium husk in this video, but I printed out the recipe from your site and there's no psyllium husk in the recipe. How much do you add, then?
I'm so sorry! I realized I didn't put the psyllium husk measurements in there yesterday, so you must've printed it out before I corrected it. Again, I apologize. It's in there now
I haven't tried it, but it would probably work okay. You won't get the same stretch, however, and you'll need to drop the milk down to 3/4 cup, or 180 ml.
@@LetThemEatGlutenFreeCake thank you. I was thinking of trying it. I knew i would need to decrease the liquid and was debating how much. Im going to give it a try. Thank you again. 😃
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I made this dough and I rolled the balls into sheets almost as thin as filo, I sprinkled shredded mozzarella folded them like little packets. Baked in the oven for 12 min, sprinkled shredded mozzarella on top, baked for another 10 min and oh my, my. Tasted exactly like croissants with cheese. I can eat croissants made of regular flour and I can compare them - no difference. Thank you! My favourite food is bread. Now I can eat good bread at home, not only out.
That's awesome! And so creative 🥰
@@LetThemEatGlutenFreeCake
Can you text me back your flour recipe please I can't figure it out
Can I make theses with Bob's gluten free flour
I make the tangzhong using a glass bowl and the microwave. I find this technique to be faster and less work / attention. Put the liquid and the flour in a glass bowl, mix well with a whisk, then give it 30 seconds, remove to stir, and repeat until it reaches the correct consistency. Thanks for the recipe and the tutorial.
What is the gf flour recipe
@@sherrykoski957 It is the same as in this base recipe. Just use the microwave to make the tangzhong instead of the stove.
Thank you for sharing this information. I found it very helpful and made the tangzhong using my microwave as that's what I use, but wouldn't have known how to do this.
I made these today and they are the best gluten-free rolls ever! I got 14 2-oz rolls out of my batch.
Thanks so much!!!
You are such a fabulous teacher! Thank you SO much for sharing your videos. If anyone should come out with a book, it should be you.
Awe, thank you so much! That's a really nice compliment and I appreciate it greatly!! 🥰🥰🥰
I love your recipes so much! Just as an FYI for anyone who doesn't have a stand mixer: I do not have one, and have made everything I've made so far with a handheld one. Works just fine for looser doughs like the Ciabatta, but it's a real struggle for stiffer doughs like the bagels, and I'm guessing this one might be tough as well. Since the dough is so firm, it can want to kind of crawl up the dough hooks, and your motor might run hot - the end result is still great, it can just be a little more work to get there. My trick is to have a heavy bowl that doesn't need to be held down while mixing, and kind of dual-wielding the mixer and a silicone spatula to scrape the dough back down as I mix 😉
Thank you for adding this information! I really appreciate it 😍
I'm not gluten free but familiar with it. I am keto/low carb. Your results with alternative flours are AMAZING. The keto/low carb community needs something like this. The gluten free community can be very thankful to you for figuring out gluten free baking! Your results have me rethinking a low carb bread based upon your results.
Thank you so much!
@@LetThemEatGlutenFreeCake Oh,you are quite welcome!
Thank you so much for your calm voice, clear and concise directions, and lack of distracting music in tutorials. I'm always switching up what and how I bake for gluten-free items. We really appreciate your channel and willingness to share insights and expertise. Blessings from rural Georgia!
Awe, I appreciate your kind words! Thanks so much 😊
If using a hand mixer, I suggest holding back a quarter of the flour blend at first and mixing like a batter, then gradually adding the remaining flour. It’s less stress on the motor and you get a good mix. Can always work in the last of the flour by hand.
Made these today after procrastinating for so long . These are awesome, they taste just like regular buns . Thank you for your wonderful recipe
Glad you like them!
I am definitely going to try this recipe. I miss good rolls and bread so much!
Me too! Eating with a gluten allergy has become a chore but I have learned to make replacements. Thanks to the help of my sister who was diagnosed with celiac a while back.
Dear golly those rolls look beautiful! One of my favorite childhood meals was a fresh loaf of bread with a bag of grapes and a rotisserie chicken. I'm very excited to make this and get that perfect trifecta again!
I have a dough whisk and gluten free stuff honestly comes together faster than a mixer hook does for whatever reason (I guess since whisks are designed to combine things faster?), I typically only used it for really wet regular doughs but it's been fantastic for all these GF recipies since there's no gluten interfering with the whisking. Little bit of a workout but really not bad and doesn't take very long, it's a great alternative to a stand mixer if you don't have one (you might find it labeled as a Danish dough whisk).
I made these today. Wow!!! They are wonderful ❤️
Thank you for another great recipe.
Awesome! It's my pleasure 🥰
This is my next "Kim's" recipe to try. Reminds me of the potato rolls I made in my old gluten-eating days when I would prepare for family picnics. Kim, you are a delight to watch! So genuine. Thank you for sharing with fellow gluten-free diners!
These worked perfectly, first time! Thanks so much for your detailed instructions and recipe.
Great to hear! Thank YOU!!
You are just amazing!
I'm going to make these today, just what I need in my life! Thank you once again for all that you do.
I'm making these delicious looking treats this weekend!
I made your hot cross buns Good Friday just passed and they were superb - the best gf bread I've ever made, so I am a convert to your channel. The buns in the middle of the pan didn't quite cook through so I still have work to do to figure out why. Just like you say in this video, I found it meditative and soothing to roll the balls of dough. I was quite excited that I'd mastered the art! Thank you so much for your flour mixes, your baking recipes and your thoughtful and clear presentations. Best wishes from New Zealand.
Thanks so much for your kind words!!!
I can't wait to make those! you have the best recipes!
Thank you so much!!!
Thank you for this and all your videos 💐
I have been making rolls all week with other recipes and came across your recipe so far my score is GF Hot Rolls 6 : Aryka 0!!! will try these I didn't watch the video here the first time so my sour dough didn't turn out right. I was using Red Mill GF flour... which I see know why I can't. Thank you will make these now and see if I can get at least one win on the board. Thx again...
I'm crossing my fingers for ya! I hope you like them 🤞
I get so hungry when I watch your videos. One day soon I will get around to making something!
I had a hamburger bun today, I'm almost out! I think I'll try these the next time I make a batch. I love your hamburger bun recipe but there are a few things I've made where the sweeter bun just doesn't quite work with it. It'll be nice to have options!
I love everything you do ❤
Awe, thank you so much 🥰🥰🥰
I love this. Thank you
shout out def making this for thanksgiving!
Great stuff..
So happy l found your channel...
Your recipes are fantastic....
these look very goid , im tired of eating sawdust textured gf bread. i’ll try it
Looks delicious! Not sure i can get some of the ingredients here in the UK to make but thank you for the video.
Thanks for watching!
amazing video thank you so much
Hey new subscriber 😊 can’t wait to try your gluten free recipes!
These look amazing. I’m going to try making them.
Hello Kim! Thank you so much for your amazing recipes. I have a doubt: if I use lactose free milk will it still work? Thank you 🙏🙏
It definitely will. I use vegan milk for her recipes and they work
@@natsam1883 oh really? Thank you Nat 🙏
Hello, I am so encouraged by your recipes. I am gluten intolerant and I occasionally cheat cause I crave bread that commercial GF bread could not match. I am very hopeful with the results you got with your GF flour bread. I could only find potato starch and not potato flour. Will this work?
Yes, actually it's potato starch that is in my bread flour blend, NOT potato flour. Potato flour will not work as it is very different from the starch.
Why not post the entire recipie?
I'm not going to research your other videos or website for it.
Fabulous recipe, do O still to leave the dough in refrigerator so long? May I bake them right away? Thank youuu 😊
It's so the dough will be easier to knead and shape.
I would love to try these but I also cannot tolerate milk.....can a milk alternative be used?
Yes definitely vegan milks
Works with her recipes. I use any kind of non dairy milk I have on hand
What happens if you don't put this in the fridge overnight? I didn't print the recipe until the day of.
Can I substitute sugar with inulin/allulose or something similar or is it advisable to use sugar? I assume it's just for the yeast to munch on.
Sugar plays a very big role in not only the flavor, but texture of these rolls.
I’m allergic to potatoes so can I use a proprietary flour instead or does only work due to the potato and tapioca starch? Hope you find time to reply 😊thanks in advance
I don't think another flour will work, but you could try something like King Arthur bread flour blend (it's new so I haven't tried it myself) or Caputo (also haven't tried myself).
I followed your directions and the mixture was very watery. I had to keep on adding more flour. It's proofing right now.
Hi Kim.. Thanks for sharing the recipe. I tried this and turned out so amazing. I made this as burger buns. My problem wlas why the top was cracked? I forgot to put xanthan gum. Did it cause the cracks? Or the proofing time? (Either under proof or over proof). FYI, this is my second time making this. The first time I made this was okay, smooth on the top. The cracked surface got me down 😆
Xanthan gum makes a huge difference in gf bread baking, so it's imperative that you add that in. I would try again with the xanthan gum.
@@LetThemEatGlutenFreeCake ah, you're right. Thanks Kim! I'll try it again soon.
Is there a reason that you don't add the extra flour upfront? Does the gluten-free dough remain too sticky to easily work with?
In my opinion, it's better to err on the side of adding less flour up front and add just enough in the kneading process to create a smooth dough because sometimes environmental conditions can cause differences in the consistency of the dough. I live in a very humid climate where usually more flour is needed, but someone else might live in a very dry climate where less flour is needed.
Can I use an egg substitute & switch out the yeast for baking powder?
No, unfortunately that won't work for this recipe.
Would it be possible to use this recipe to make japanese milk bread (similar to sandwich bread in shape) cooked in a big bread pan
I don't know without trying it myself.
Good afternoon! I am also dairy free. Can these be made dairy free? If so which dairy products did you use. They look so good.
I haven't tried it as I don't need to be dairy free myself, but check the comments section of the post on the blog and I believe some people have written what they used to make them dairy free.
@@LetThemEatGlutenFreeCake Thank you for your response!! Have a great day!
Can I use bob’s red mill 1:1 flour with this and get similar results if I add the p.husk too?
I never got the same results using BRM.
Hi Kim, I just realized after making this recipe for the second time. I rolled the balls thin and put a banana and folded them. It turned out a bit hard, like it was not rising, but it did rise, just tasted not smooth in the mouth. I guess it was probably caused by the soy powder / soy flour that I used instead of whey protein. I prefer plant based thing. My question is, what is the role of whey in this recipe Kim? Any specific role from the whey or is it just to add the better flavor? I mean, can I substitute it with soy powder? I really wanna bake this recipe today, but not yet buy the whey protein isolate. I bought soy powder/soy flour.
The whey protein isolate is very important in my flour blend, and if you don't use a soy protein ISOLATE or some other form of protein isolate, you most likely won't get the same results. It acts as the "gluten" in my flour blend because gluten is a protein, so it kind of replaces that protein. There are several options that I've listed on the flour blend page, right below the table showing what you'll need. Scroll down further and you'll see them all.
@@LetThemEatGlutenFreeCake Thanks Kim. Have a wonderful weekend!
Hi from Australia ,have come across your video and excited to try , my question is can something else be substituted instead of the whey protein etc as it's really expensive and makes the loaf quite a lot more to make and not working at present
There are other protein options listed. The protein is necessary to get the texture right.
What whey protein is gluten free? I need to make these for my daughter on Christmas , Thank you in advance.
All whey protein should be gluten free, but check the package. I also have links directly to some on Amazon in the recipe post.
Can I get the recipe? I feel like I'm missing the Amounts of each item
The link for the recipe is in the description box below the video ☺
WOW! Your videos is amazing and I will definately try your recepies, but I cant find the stuff you make first...It sounds like "tang song", but no...where can I find out how? 😇
I tell you exactly what it is and exactly how to make it at the very beginning of the video.
@@LetThemEatGlutenFreeCake Thank you :) You referred to an earlier video that I couldnt find, but finallt I figured it out on google 😁. Also found it on your web site. Have you ever tried sour dough?
Hi, which flour are you using? please let me know where I can buy it. Thank you
I would love to make these but I can't have dairy. Any suggestions?
You can try dairy-free milk and butter and coconut milk powder in place of the milk powder.
my wife is new to celiac and we have just found you on you tube. She is looking forward to trying your recipes. To get your flour blend does she mix the ingredients together?
Yes, the recipe for my bread flour blend is linked in the description box, as well as in the recipe for these rolls. She will mix together all the ingredients in the flour blend and then measure out what she needs for any of my recipes 🥰
@@LetThemEatGlutenFreeCake thank you
Hi Kim, I just wanna make sure, you didn't forge putting t baking soda just like in the hamburger buns recipe, right?
Nope, there is no baking soda in this recipe 😊
@@LetThemEatGlutenFreeCake I meant baking powder 🙈 thanks! Happy New Year Kim!
@@liyaamalia2810 I kinda figured that's what you meant. Happy New Year!!
@@LetThemEatGlutenFreeCake 🥰😘🥳🎉
May i ask what type of flour you use?
It's my own blend, for which you'll find a link to the recipe in the description box below 😍
Wanted to make these today for Christmas dinner but could not find psyllium husk at any of my local stores yesterday. Which of the substitutes listed online (xantum gum, chia seeds, flax seeds, cornstarch, rice flour) would you recommend I add in extra/add in?
I honestly wouldn't use any of those and just remove the psyllium husks. You will need to reduce the liquid quantity by 1/4 cup (60ml).
How long do they last after the facts ? Thanks for share your recipes
Several days actually, because of the tangzhong.
We can't have milk, what would you substitute the dry milk ingredients with?
I would try dry coconut milk.
I am a novice baker.. but I’m here trying to learn. I really appreciate the detail you go through to explain your recipes! I just invested in a kitchen aide mixer to see if it would help me!
I have a question though.. I started this rolls recipe and thought I had gotten through everything to let dough proof.. but when scraping down the bowl I noticed there was still a whole bunch of loose flour on the bottom of the bowl. Like the dough hook maybe isn’t long enough to reach the bottom? Am I doing something wrong or is the mixer at fault?😅
I mixed it all together and re stirred it with the mixer and seems to get it all now. But did I over knead the bread by doing this? Will it be ruined :(
Thank you!!
I don't think so at all. This dough can handle much more kneading than a regular (non-gluten free) dough would be able to. There's no risk of over developing gluten, which is one of the great things about baking gluten free ☺
@@LetThemEatGlutenFreeCake you are right! The rolls turned out PERFECTLY!
thank you so much🤍
What are your Recommendations for.those allergic to corn and soy which is xatham gum.
Guar gum?
I love your bread! I have a question, what does the powder milk in this mix?
I don't use powdered milk in my bread flour blend, only in my all purpose blend. The all purpose blend won't work for this recipe.
@@LetThemEatGlutenFreeCake now I'm confused... at 1:53 you said "I'm adding to that some dry milk powder" did you put powdered milk or the protein powder?
Recipe says use parchment but in video you didn't adress what you used to keep from sticking to pan, can you tell me what you used?
I sprayed the pan with nonstick spray.
What can I replace egg with or can I just skip it?
No, you cannot skip it. It's there for a reason. Unfortunately, I don't know if this recipe can be made with an egg substitute as I haven't tried it. You could try one of the egg substitutes (flax egg, chia egg, aquafaba, etc).
Hi Kim. Is there a "specific" BRAND of "instant yeast" you use?
Yes, this is the brand I use: amzn.to/3Myq5my The gold is best for doughs with higher sugar content, which is most of my doughs because of the higher carb content in the bread flour blend.
Would this recipe work with alternative milk? My on is GF DF, but can have butter.
I think so!
Can you please send the recipe for gluten free bread or rolls
Kim, do you mind if I post this on my Facebook page this weekend? I'm hosting a "virtual pot luck" featuring some of my favorite people. It's going to be a blast!!
Post away, Kimmy! Thanks for including my recipe 🥰
@@LetThemEatGlutenFreeCake thanks Kim!!!!!
Are you using your GF flour mix on the counter or regular all purpose flour?
My gf bread flour blend :)
Kim I think you missed adding the psyllium husk in your written recipe as I couldn’t find it
Did you by chance print out the recipe a while ago? I updated the old recipe to include psyllium husks, so if you had it already printed out from before this video was posted, that's why. If you re-print it, it will be on there. Sorry about that!
@@LetThemEatGlutenFreeCake don’t apologise hun it’s all good I printed it from your website the day I made the comment 😜
I noticed you added psyllium husk to your flour which already has xanthum gum. Am I understanding that correctly?
yes, the two are different from each other and while you could technically omit the psyllium husk, you cannot omit the xanthan gum. I find combining the two, especially in enriched dough recipes with extra fats/sugars/etc gives the dough a more tender crumb.
@@LetThemEatGlutenFreeCake Thank you for your reply. I'm anxious to make these for Christmas dinner, but will need to get psyllium first. Absolutely love your videos/recipes!
Do you have any rice and yeast free bread recipes? I need to avoid both.
Unfortunately, all of my recipes use rice flour 😞
How much sugar can I add to this recipe if I want to make a sweet brioche dough ?
(because I want a sweet dough recipe with the roux )
That's impossible to figure out without doing lots of testing. However, I do have a video on my channel for brioche, which is a much sweeter dough.
@Let Them Eat Gluten Free Cake yeah I ended up creating a hybrid of this recipe and the brioche recipe 😋was so soft and bouncy. Delicious only when fresh. after it's better to freeze leftovers
Is there another name for tangzhong? What stores can I find this?
You don't buy it in stores. You make it. The video shows you how, as does the recipe, which is linked in the description box below this video. It's a mixture of gf flour and water or milk.
hi Kim I tried your brioche recipe and it turned out great! But I tried this recipe twice and both turns out to be very gooey / uncooked inside. I let it rest for 30 mins after mixing, refrigerate overnight, shape the dough and let it proof for an hour before baking. Do you know what I could have done wrong in this process ? ( I used cashew milk, vegan butter and cashew milk powder )
I don't know much about using those substitutes, so maybe that could be the problem. If the cashew milk powder was subbed for the protein powder, that's most likely the problem. I use the protein powder in my flour blend specifically to get the protein that gluten free flour is missing. It contains 25g per serving. When I looked up cashew milk powder, it only has 3g per serving.
I subbed the dairy protein powder for vegan pea protein powder in her flour mix and kept the milk non dairy as well. I've tried hemp milk, coconut milk, oat milk, rice milk and currently "Not Milk" and they all work just fine. It's definitely the lack of proper protein, whether vegan or not.
@@natsam1883 do you have any recommendations for the replacement protein powder. I don’t want to use animal products if possible. Thankyou
@@mrscpc1918 I used whey protein which is from soy for this recipe and the rolls turn out so soft
Is the tangzhong with gluten free flour?
Yes, of course. I have celiac and every single one of my recipes will always use gluten free flour.
Where can i find the recipe for these rolls please?
I, I, I... My, my, my, my. Gosh.
How much of each ingredient. My first time making gluten free rolls, I don’t want to make mistakes, because the ingredients can be a bit expensive.
You'll find the ingredients and measurements in the recipe, which is linked in the description box below the video 🥰
What kind of flour did you start with
It's my own personal blend, the recipe for which can be found on my website.
I'm gathering ingredients to make these. I wanted USA sourced whey protein. I found one that is whey protein but not isolate. Will that make a difference in recipe? Reading whey protein has less protein and more fat than isolate.
Yeah, that's the problem with using whey protein instead of the isolate. The protein content is important. Have you tried NOW foods? That's what I use and I've already contacted them about their manufacturing processes to ensure it is safe for celiacs.
@@LetThemEatGlutenFreeCake I found a brand. Z Natural Foods. Thank you for your response.
Do you have a recipe without milk for dinner rolls?
I have several recipes on my site for breads without milk. You can also sub the milk with dairy-free alternatives. Go to the breads section on my website and you'll see all of my breads: www.letthemeatgfcake.com/category/recipes/breads/
HINT: Pls PRINT the recipe on this page; i tried the link but it led to a site that was slow to load, crowded with pop up ads and rather annoying to navigate and although i scrolled down a far amount, i never found the recipe!! frustrating and i dont have time to duck and weave my way through a forest of unrelated info. I just want the recipe PLEASE!! thnx.
I'm sorry that you have had difficulty on my site. I am first and foremost a food blogger. The only way I can offer all of these videos (which take a TON of time and money to create) FREE to the public is through the ads on my blog. There is a "jump to recipe" at the very top of each of my blog posts. If you tap it, it will immediately go right down to the recipe. I do it every single day on my own website from my cell phone and have no problems whatsoever.
ok thnx i will see if i can find it. @@LetThemEatGlutenFreeCake
What if we skip egg?
The recipe won't work the same. I have plenty of other recipes that don't use eggs.
I absolutely love the way you explain. Thank you so much for your videos!!!
Awe, so thrilled to hear that!! Thank you!
Wait a minute. You add psyllium husk in this video, but I printed out the recipe from your site and there's no psyllium husk in the recipe. How much do you add, then?
I'm so sorry! I realized I didn't put the psyllium husk measurements in there yesterday, so you must've printed it out before I corrected it. Again, I apologize. It's in there now
@@LetThemEatGlutenFreeCake Thanks very much!
Hi! What kind of flour do you use?
It's my own creation, which I provide the recipe link to in the description box below the video.
Can this be made as a loaf?
That's a good question! I haven't tried it myself, but check the comments in the recipe post. Someone else may have tried it with good results!!
Hi there, why are you not giving us measurements?
I always give the link to the recipe (with all the measurements) in the description box of each of my videos ☺
This recipe looks wonderful! Can this recipe be made without the psyllium husk? I can not tolerate it.
I haven't tried it, but it would probably work okay. You won't get the same stretch, however, and you'll need to drop the milk down to 3/4 cup, or 180 ml.
@@LetThemEatGlutenFreeCake thank you. I was thinking of trying it. I knew i would need to decrease the liquid and was debating how much. Im going to give it a try. Thank you again. 😃
@@paulac1315 🥰
I wish I could find the recipe
The link to the recipe is in the description box
I wish the recipes was dairy free also
There are dairy free alternatives within the recipe post 😊