Saturday, July 18, 2015

Gluten Free Italian Bread/Rolls

Preheat the oven 425 degrees F.

2 cups water, warm (approx. 110-115 degrees)

1 to 1-1/2  tablespoons instant dry yeast (this may sound like a lot, but for gluten free bread, it requires different measurements than wheat bread does)

5 3/4 cups Gluten Free Domata Recipe Ready Flour mix or
     3-1/2 cups rice flour
     1-3/4 cups cornstarch
     1/4 cup tapioca dextrin
     1/4 cup rice extract

1 teaspoon xanthan gum

1 tablespoon baking powder

1 teaspoon salt

1/4 cup sugar

3 tablespoons pure Extra Virgin Olive Oil

2 tablespoons applesauce at room temperature

Place the water and yeast in a large mixing bowl, and whisk together.  Mixing with one hand, add the flour, baking powder, xanthan gum and sugar to the water/yeast and combine until a dough starts to form. Drizzle the oil, salt and applesauce into the dough and stir with fingers until a smooth, firm, elastic dough is formed. If dough is too wet or too dry, add more water or flour depending on the situation. Dough needs to be moist, but not like a batter or dry crumbles.
Flip dough onto a large floured surface. Punch and knead for 5 minutes.
Transfer the dough to a large, lightly oiled bowl and brush the dough with a thin coating of olive oil. Wrap the bowl with plastic wrap and set aside to proof in a warm, draft-free place for 1-2 hours or until doubled in size. 
For Bread
Remove the plastic wrap, punch down, knead 2 minutes and roll dough out until it is 2 inches thick. Roll the dough up tightly (jelly roll fashion, but much tighter), sealing the seam well after each roll. The dough should be elongated and oval-shaped, with tapered and rounded (not pointed) ends.
Grease large baking sheet with olive oil, then place bread on it. Cover loosely with a damp towel and allow it to rise for 30 minutes more. Brush the dough with olive oil.  Using a razor blade or sharp knife, score 3 (1/4-inch deep) slashes across the top of the dough at a 45 degree angle. Brush the dough with water from a water bottle and place in the oven. Immediately close the oven and bake for 3 minutes. Open the oven door and brush the dough with olive oil and water. Close the oven door and bake for an additional 3 minutes before spraying the dough for a third time (the spraying of the dough will ensure a crisp golden brown crust). Bake the dough until a hollow thud is heard when the bread is whacked with the bowl of a wooden spoon. Allow the bread to cool slightly before serving.
Remove the plastic wrap, punch down, knead 2 minutes, then pat into smooth ball.
With a sharp knife, first cut into fourths, then into smaller pieces until each piece is 4 inches in diameter.
Form each piece into balls. 
Grease round cake pans thoroughly, then place 1 roll in the middle, then surround it with rolls (7 rolls per dish). 
Cover loosely with towel and allow to rise for 30 minutes more. Brush generously with olive oil and place in preheated oven. Halfway through the baking process, brush again with olive oil. Rolls will be done when they are golden on top and no longer gooey. They will be soft inside and will need to be cooled, but they will not be gooey. Brush with butter when they are finished.


  1. What is tapioca dextrose? Also rice extract? Thank you, lorraine

  2. I would love to make this but cannot fine tapioca dextrose or rice extract. Are there any substitutes for these?

  3. Can I use 1/2 cup of stablized rice bran for both the 1/4 cup tapioca dextrin and 1/4 cup rice extract?

    1. Hello! Thank you for asking! Yes, from what I understand you can use the rice bran. What you are wanting is an ingredient that will bring elasticity to your dough. Please let me know how it turns out! My recipes are always a work in progress.

    2. Thank you so much!!! I will let you know how it turns out.

    3. The bread was very dry and dense. I used brown rice flour...didn't know if you used brown or white rice flour. I used 1/2 cup of stablized rice bran and put all of the dough in two bread pans. I felt I needed much more water and perhaps a little more oil, but had no idea how much I should add...I did it kind of slowly which made for more messing (kneading) the dough which may also attributed to the denseness of the bread. What do you think?

  4. Does this recipe make good sandwich bread made in bread pans or hamburger buns?

    1. You will need a softer, moister dough for buns. And it will be kneaded a lot less.

  5. what is rice extract? i've been looking for it on google but have found nothing:/


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