Following on from my successful bread loaf last week, I modified the recipe a little and made bread rolls. The mixture was quite wet as I know it is better wet than dry and so I baked it in small moulds to firm up and then I baked it without the moulds to crisp up. I enjoyed a roll yesterday fresh and loved the yeast smell. Today, I placed one in the microwave for 35 seconds and it came out fresh inside but still crisp on the outside. It is so good to be able to eat bread again and to know exactly what is in it.
On Friday at work, I made another of those stupid dietary mistakes. We had run out of baking at home so I went next door to a new bakery and asked what they had that was gluten-free (remember I am not gluten-free but I am fructan intolerant and it more or less equates to the same grain foods like wheat, rye and barley). Anyway, they showed me a couple of things and I chose an orange cupcake. It was totally delicious but I reacted to it within five minutes and felt awful for the rest of the day, which is totally unfair when I am at work and can’t collapse in a pity ball. I stupidly hadn’t sked what the gluten-free cake was made from and I soon realised (too late) that it was almond meal and not one of the gluten-free flours which are perfectly safe because they have no fructans. High quantities of nuts, like in almond meal, are not good for me and are now on the low FODMAP list to be eaten with caution. High quantities are not actually good for anyone though most people can tolerate the occasional treat made from almond meal. So I suffered, but lesson learned – always ask for the ingredient list.
Last night, we went out to dinner (which we rarely do) to celebrate Dario’s and his girlfriend’s birthdays at an Italian restaurant. I chose a mixed seafood platter and told them to hold the garlic, which they did. I had a very pleasant evening with no pain, which used to be unheard of, especially if I ate out. When I go off the rails like with the orange cupcake, I realise how far I have come and feel blessed to have uncovered my food issues. I feel I have some control over my digestive system at long last.
- 1.5 cups white rice flour
- ⅓ cup tapioca flour
- ⅓ cup potato starch
- 2 eggs
- 2 tbsp olive oil
- 1 cup water
- ½ tsp vinegar
- 1 tsp salt
- 2 tsp active yeast
- 1 tbsp sugar
- 1 tbsp chia seeds
- Place all the ingredients in a breadmaker starting with the liquids.
- Once mixed, remove and leave in a warm place for 1 hour to rise.
- Meanwhile preheat the oven to 180°C/350°F.
- The mixture is quite runny so I spooned it into individual moulds.
- Bake the rolls for 20 minutes.
- Remove from the moulds and place on a tray covered with baking paper.
- Bake for another10 minutes to crisp up the base and sides.
- Eat fresh or place in the microwave for 35 seconds the next day.
Those look soooo good! What a great idea to bake those in moulds. I’m looking forward to trying them. I have also found that nuts (apart from a very small amount) don’t work well with me…and even chocolate! Haven’t quite figured out my ‘threshold’ yet. Crazy how it can wipe out a day like that, eh!
I know. We have to be super vigilant all the time. I love chocolate but I also know that if I use chocolate in my baking, I can only have a small piece, even the 70%+ kind. It’s such a shame.
These rolls look terrific! We’re throwing a dinner party in a couple of weeks for someone who’s gluten-intolerant, so I should definitely think about making these. So sorry you got sick at work – trying to work while feeling unwell is such a pain!
Thanks, John. Cooking for gluten-intolerant guests is not so hard unless you want to supply bread, pastry or pasta etc. But we can eat without those things. However, your guests would love the effort you have made for them, I am sure.
How lovely to have the smell of freshly baking rolls coming from your kitchen. You are doing so well with how you deal with your condition. What a shame about the cupcake and feeling unwell at work is horrid – it must have made for the longest day. It’s great you were able to enjoy a night out – Hallelujah! And so good that the restaurant was able to alter the recipe xx
Freshly baked bread can’t be bettered for its aroma.
Some days are not so good at work but as a whole it is all so much better that I am enormously grateful for the discovery of what is at the core of my problems.
I’m so glad you’ve found a bread that tastes good!
Thanks, Maureen. I am pleased with this progress.
Wonderful rolls, there is nothing better than fresh bread!
Thanks, Laura
Love the perfect crackling on top!
I think the crust is the mark of whether it is successful as a bread or not.
Hey Suzanne great bread will give them a try surely… loved your clicks hope you doing great?
Thanks, Maria. I am not doing too badly.
Hi Suzanne… Looking forward to trying this recipe. I do not have moulds however. Do you think a muffin tin would work for these rolls? Thanks!
Yes, I do think that muffin tins would work well. The bread rolls in this recipe are my favourite ones: https://www.strandsofmylife.com/salmon-avocado-on-tapioca-buns-gluten-and-grain-free-and-low-fodmap/
Just a follow-up… They worked out really well in the muffin tin. I still followed the 20 minutes in the tins and then 10 minutes out of the tin as per above. Really yummy! Thanks!
I’m so glad they worked out for you. Thanks for letting me know.
How can you not include serving sizes when too much can make it high fodmap and make people sick
can this be done without a bread maker? just mix in bowl?
Yes, just follow the usual instructions for a handmade bread.