Gluten Free Yeast Free Garlic Focaccia Rolls Food

GLUTEN FREE FOCACCIA (DAIRY FREE, VEGAN)

Steps:

• Place the warm water in a jug (it should be around skin-temperature) and stir in the caster sugar until dissolved. Add the yeast, stir and then cover with a tea towel and leave in a warm spot for 7-10 minutes. It should form a head like on beer - when it does it's ready to use.
• Add the gluten free flour, xanthan gum and 1 tsp salt to a large mixing bowl and stir.
• When the yeast mixture is ready, form a well in the centre of the flour mix and pour in. Mix together with a wooden spoon until it forms a thick batter.
• Add 3 tbsp olive oil to the mixture and fold in with the wooden spoon until mixed well.
• Use 1 tbsp olive oil to generously grease a 20cm-diameter round tin. Pour the bread mixture in and use oiled fingers to spread it out evenly in a flat layer. Cover loosely with oiled clingfilm and place in a warm, draft-free spot for around an hour to prove.
• Once the dough has proved, it should have expanded in size. Heat the oven to 220'C / Fan 200'C / Gas Mark 8. Use an oiled thumb or finger to poke dimples into the top of the focaccia dough and press sprigs of rosemary into these at random.
• Drizzle with extra oil (around 1 tbsp) and bake in the oven for 20-25 minutes. The focaccia should be golden and crisp on top and sound hollow when tapped.
• Remove from the oven and sprinkle with the sea salt flakes. Allow to cool for 10-15 minutes before turning out of the tin and slicing up to serve.

GLUTEN FREE FOCACCIA

Steps:

• Spray 9x13" pan w/ cooking spray.
• Put sugar in water, add yeast, set aside.
• Whisk together rice, tapioca flours, xanthan gum, minced onion and salt, set aside.
• Blend egg, 1 T. olive oil and yeast water. Add flour mixture and beat on high 2 minutes (I have always done this by hand, she recommends a heavy duty mixer but I've never found it necessary).
• Pour the thin dough into prepared pan and spread to cover bottom of pan.
• Dribble remaining 2T. olive oil over top and sprinkle with dash onion salt, parmesan cheese and desired additional toppings.
• Cover and let rise 20-25 minutes (rapid yeast) or 40-45 minutes (regular yeast).
• Preheat oven to 400, Bake 20-25 minutes or until slightly browned.
• Serve hot from oven, cut into squares.

GLUTEN-FREE ROLLS

Steps:

• Preheat oven to 350 degrees F.
• Combine all ingredients.
• Mix well to remove all lumps.
• The dough will be quite wet.
• Wet hands to handle dough.
• (Re-wet hands as needed.) Take about 1/4 cup of dough and shape into a ball.
• Drop into greased baking tin.
• (I use muffin or popover tins.).
• Repeat until all dough is used.
• Bake 18-20 minutes, until toothpick inserted in middle tests clean.
• (Maybe it's my oven, but mine bake in 14 minutes.).

FOCACCIA ROLLS

Steps:

• In the bowl of a stand mixer, stir together the water, honey, and yeast.
• Allow to proof for ten minutes until nice and frothy.
• Add 2 Tablespoons olive oil, salt, 1 teaspoon Italian seasoning, and 1/2 teaspoon of the rosemary, and mix together.
• In a small bowl, mix together the remaining olive oil and herbs; set aside.
• Attach the dough hook and add the flour.
• Knead on medium for 10-12 minutes, until the dough is smooth and elastic and doesn't stick to your hands.
• Oil a large bowl and add the dough. Cover with a damp towel or plastic wrap and put in a draft-free area to rise for 1 1/2 - 2 hours, or until the dough doubles in size.
• Once risen, punch down, and divide into 12 equal size balls.
• Place on a greased baking sheet, cover with a damp towel, and allow to rise for 30-40 minutes.
• Preheat oven to 400 degrees.
• Using the remaining olive oil and herb mix, brush on top of each roll.
• Bake in the oven for 20-25 minutes, until the tops are golden brown and the rolls sound hollow.

YEAST-FREE GARLIC ROLLS

Steps:

• Preheat the oven to 375 degrees Fahrenheit and grease 24-count muffin tin(s).
• Mix the dry ingredients (all-purpose and wheat flours, baking powder, and salt) until homogeneous (looks the same throughout).
• Add wet ingredients (olive oil, eggs, and water*).
• Knead dough for 2-3 minutes.
• Fill each section of the muffin tin(s) so that the top part of the dough comes just above the rim and the majority of the section is filled (may not fill all of the tins).
• Bake at 375 degrees for 10 minutes or until the dough is a slightly darker brown and has a hard outer shell but still gives (not like dough but soft bread).
• Garlic Sauce: put all of the ingredients (olive oil, butter, garlic powder, and oregano) into a small bowl and whisk with a fork until the mixture looks creamy** and you cannot see any large lumps of butter (pin head sized lumps are okay).
• Brush the rolls with liberal amounts of the Garlic Sauce right when they come out of the oven before you take them out of the tin(s).
• *Add 1-1/2 cups of water to begin with and then add small amounts as you mix until a very slightly sticky dough forms and there is no more flour.
• **should look kind of like the garlic sauce from a "fast-food" pizza chain.