Gluten-free bread rolls

There's more than one gluten-free recipe on this blog. But it's the first time I tried my hand with bread. I use often naturaly gluten-free flours, like rice/ corn/ chickpeas/ buckwheat/ quinoa/ chestnut flour, but I use them mostly to make cakes, muffins or flour gnocchi so far. Never yeast dough.
Now, I don't effectively need to follow a gluten-free diet, noone suffering from celiac (coeliac) desease in my family or having alergy or intolerance towards gluten.
Then why did I make these, you may wonder, just like my husband did.
Simply because I'm very sensible when it comes to a question of food. I'm one of those people who are sorry to have people over at home and hear them say, "It all looks so good, but I have to avoid gluten so I'm really sorry I can't eat any of these." It's happend to me at birthday parties and such.
I see parents of children suffering from celiac desease to be so protective (probably afraid), to the point they don't take their kids to birthday parties (probably thinking, What's the point of exposing my kid to contamination risk, s/he can't eat anything there anyway). That makes me sad. If we all made a little more effort to understand the problem these kids/people are facing we could make them more comfortable and welcome.
Of course, I made these bread rolls without taking particular precautions to avoid gluten contamination, that I would normally do if I were really making them for someone with celiac desease. I was just curious to see if I was able to come up with something edible I could serve to my guests. And I was totally satisfied with the result. They tasted very nice, they were really soft, and had nice texture.
I used a gluten-free flour mix indicated for bread (actually an all purpose mix of gluten free flours),
composed of rice flour and potato starch, with addition of psyllium fibre, xantam gum and tara gum.

I'm sending this recipe over to 100% Gluten Free (Fri)Day

Gluten-free bread rolls
(source: Pane dolci & fantasia by Sara Papa)

* 250 g Gluten-free bread mix
* 200 g milk
* 1 egg
* 25 g butter
* 15 g honey
* 10 g fresh yeast (or 125 gluten-free sourdough starter)
* 10 g extra virgin olive oil
* 5 g salt

for brushing:
* 1 egg yolk
* 1 TBspoon milk
* mixed seeds, for garnish

     

Put slightly lukewarm milk into a mixing bowl (I prepared these rolls entirely mixing by hand, but you can use stand mixer with paddle attachment as well).
Dissolve the yeast and the honey in milk.
Stir in 1/3 of the flour mix.
Add the egg, the butter (melted and cooled or very soft), and the extra virgin olive oil.
Stir well with a spoon and then add the remaining flour and salt.
Work the dough (spoon or mixer) until homogeneous. NOTE: the texture is totaly different from the dough made with regular gluten flour, so don't expect the dough to come together in the same way. It is quite wet, and you don't knead it in order to develop the gluten in it. It won't be elastic or anything like that.
Cover the bowl (lid or plastic wrap) and let it ferment for about 1 hour (if using gluten-free sourdough starter it will take a bit longer, wait until the dough has doubled in volume).
Transfer the dough on a floured kneading board and divide it in 8 pieces (65-70 g each).
Delicately shape the dough to form rolls.
Place the rolls apart on a baking sheet lined with baking paper.
Brush the rolls with the egg wash (egg yolk beaten with milk). Cover them with a lightly oiled piece of plastic wrap + cotton cloth and let ferment again until doubled in size.
In the meantime, put a small pan to the bottom of your oven, and turn the oven on, to 220°C.
When the buns have doubled in size, brush them one more time with an egg wash and sprinkle with seeds of your choice, put them in the oven, throw a handful of ice cubes into the empty pan on the bottom of the oven (to create steam), lower the heat to 200°C and bake the rolls for 20 minutes or until golden brown.
Let them cool on a colling rack before serving.
I cut one after just 10-15 minutes because I was in a hurry to take pictures, but it's much better to let the bread cool down completely before cutting or eating it (the rule that applies to all types of bread).

Panini morbidi senza glutine
(fonte: Pane dolci & fantasia di Sara Papa)

(per 8 panini da 70 g circa)
* 250 g di Mix "farina" mille usi senza glutine Molino Rosetto
* 200 g di latte
* 1 uovo
* 25 g di burro
* 15 g di miele
* 10 g di lievito di birra fresco (o 125 g di lievito madre senza glutine)
* 10 g di olio extravergine d'oliva
* 5 g di sale

per spennellare:
* tuorlo
* 1 cucchiaio di latte
* semi vari (lino, girasole, papavero, sesamo), per completare

Mettete il late leggermente intiepidito nella ciotola. Scioglietevi il lievito e il miele.
Unite 1/3 della farina e mescolate con un cucchiaio di legno.
Aggiungete l'uovo, il burro fuso (o molto morbido), e l'olio.
Mescolate e aggiungete la restante farina e il sale.
Lavorate l'impasto finché diventi omogeneo. NOTA: se (come me) non avete mai fatto un impasto lievitato senza glutine, non aspettatevi che abbia lo stesso aspetto o struttura come impasti che contengono il glutine. Essendo, appunto, un impasto senza glutine, non viene lavorato a lungo, e più umido e appiccicoso, non ha l'elasticità del impasto con il glutine.
Copritelo e lasciatelo lievitare in un luogo caldo per circa 1 ora o fino al raddoppio (se usate il lievito madre, regolatevi aspettando che il volume raddoppi).
Trasferite l'impasto sulla spianatoia e dividetelo in pezzi da 65-70 ciascuno. Formate delle palline e sistematele sulla teglia ricoperta con la carta da forno.
Sbattete il tuorlo con il latte e spennellate i panini.
Coprite la teglia con un pezzo di pellicola alimentare unta leggermente con un po' di olio.
Lasciate raddoppiare i panini.
Scaldate il forno a 220°C. Mettete a scaldare sul fondo del forno anche una teglia piccola dove butterete del ghiaccio o acqua per creare il vapore.
Spennellate delicatamente (per non sgonfiarli) i panini lievitati e cospargeteli con i semi a vostra scelta.
Infornate i panini, mettete una manciata di cubetti di ghiaccio nella teglia piccola sul fondo.
Abbassate subito la temperatura a 200°C e cuocete i panini per 20 minuti circa o finché dorati.
Lasciateli raffreddare su una gratella.

Mekana peciva bez glutena
(izvor: Pane dolci & fantasia by Sara Papa)

* 250 g mješavine bezglutenskog brašna za kruh
* 200 g mlijeka
* 1 jaje
* 25 g maslaca
* 15 g meda
* 10 g svježeg kvasca (ili 125 g bezglutenskog prirodnog kvasa)
* 10 g ekstradjevičanskog maslinovog ulja
* 5 g soli

za premazivanje:
* 1 žumanjak
* 1 žlica mlijeka
* razne sjemenke (sezam, lan, mak, suncokret), za posipanje

Stavite lagano umlačeno mlijeko u zdjelu za miješenje (ja sam peciva mijesila u potpunosti ručno, ali možete to napraviti i u stolnom mikseru koristeći lopaticu ili K nastavak).
Otopite namrvljeni kvasac i med u mlijeku.
Dodajte 1/3 brašna i izmiješajte.
Dodajte zatim jaje, maslac (otopljen i ohlađen ili samo jako omekšan) i maslinovo ulje.
Izmiješajte pa dodajte ostatak brašna i sol.
Miješajte tijesto dok ne dobijete ujednačeno tijesto. NAPOMENA: ako se niste dosad susretali s bezglutenskim tijestom, nemojte očekivati da ima istu teksturu (glatko i elastično) kao tijesto s glutenskim brašno. Tijesto se ne mijesi na uobičajeni način, upravo stoga što se u njemu neće razviti gluten. Dakle tijesto će biti čak dosta vlažno. Samo ga dobro izmiješajte da se sastojci povežu i da je homogeno.
Stavite tijesto u čistu, malo nauljenu zdjelu, pokrijte i ostavite da se diže na toplom oko 1 sat (ako koristite bezglutenski kvas pričekajte dok se volumen tijesta ne udvostruči).
Premjestite tijesto na lagano pobrašnjenu dasku i podijelite ga na 8 komada (teških 65-70 g svaki) i nježno, ne pritiskajući previše tijesto (koje kako sam ranije napisala nije elastično) oblikujte pravilne loptice.
Smjestite ih na pleh obložen papirom za pečenje, razmaknute.
Razmutite žumanjak s mlijekom pa premažite peciva uz pomoć kista.
Pokrijte ih malo nauljenim komadom plastične folije i pamučnom krpom i ostavite da se dižu dok se ne poduplaju (oko 1 sat ili malo manje).
U međuvremenu zagrijte pećnicu. Na dno pećnice stavite manju posudu, uključite pećnicu na 220°C.
Kad su peciva spremna, premažite ih još jedanput žumanjkom i pospite sjemenkama po želji, stavite ih u pećnicu. U prazan pleh na dnu pećnice ubacite šaku kockica leda (da dobijete paru). Smanjite odmah temperaturu na 200°C i pecite peciva oko 20 minuta ili dok ne porumene.
Ostavite ih da se ohlade na rešetki prije posluživanja.
Možete ih poslužiti za doručak ili za sendviče.