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HEALTH: Yummy gluten-free rolls for Thanksgiving

Angela Wetzel
LIVING AGAINST THE GRAIN
Free Press Health Columnist
Two bread rolls made of gluten-free flour, for people suffering an allergic sensitivity to wheat flour.
Getty Images/iStockphoto | iStockphoto

Thanksgiving is a carb-heavy holiday and I personally look forward to loading up on anything that may have carbs. Last year I remember thinking about Thanksgiving and wondering what I would do to substitute for the dressing, pie and rolls that I love at the holidays.

Then I remembered the beer bread recipe that I had found through Jules’ Flour. I decided to publish this bread recipe just in time for the holidays. The nice part of this recipe is that you can make it into a loaf or put it into muffin tins so you have nice dinner rolls.

GLUTEN-FREE BEER BREAD/ROLLS

10 oz. gluten-free beer or carbonated water

3 large eggs

3 Tbsp. olive oil

2 Tbsp. honey or agave nectar

3 cups gluten free all purpose flour

1 tsp. salt

1 Tbsp. granulated sugar

2-¼ tsp. rapid rise yeast

Bring all wet ingredients to room temperature. Prepare one loaf pan or 12 muffin tins by oiling lightly with olive oil or canola oil spray.

In a large mixing bowl, whisk together the eggs, oil and honey.

In another large bowl, whisk all dry ingredients except yeast (flour, salt and sugar). With mixer on low speed, slowly pour the dry ingredients into the liquids to combine. Continue beating while slowly pouring in the beer to mix. When incorporated, add the yeast. Beat until the batter is smooth, then increase mixing speed and beat for four additional minutes.

Pour batter into loaf pan or into the muffin tins.

Cover with oiled wax paper and let rise in a warm moist place for at least 30 minutes. (An oven preheated to 200 degrees F, then turned off, with a bowl of water in the oven to add moisture, is a good option.)

When the bread has risen, bake at 375 degrees for approximately 35-45 minutes for a loaf or 15 minutes for rolls. The bread or rolls should have risen high above the tops of the pans, and will be golden brown with a nice crust. Remove to cool in the pans for five minutes, then gently remove from the pans and serve warm.

The key to this recipe is to make sure that the wet ingredients, including beer/carbonated water, are at room temperature. Without doing this, the bread won’t rise correctly. Also, don’t overbake these rolls as they will dry out quickly. I would recommend baking these the night before or the morning of your meal if you can for warm, hearty rolls.

Angela Wetzel has celiac disease and is president of Gluten Free Grand Valley, a support group for those with celiac disease and wheat allergies. Contact her at glutenfreegrandvalley@gmail.com or visit Gluten Free Grand Valley on Facebook.


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