Squash Rolls, Second Attempt

I think I managed to improve on the original recipe this time around. These are a little lighter and a bit more sweet. I like them better without the sorghum as it is a bit too dominant a flavor for this particular roll. I also swapped out the water for milk. I'm not really sure why I didn't use milk the first time around. I'm pretty happy with these. The dough is harder to work with, but the rolls are delicious. These taste a bit like Hawaiian bread I think. Good pairing for spinach dip!

1 1/2 c. Rice Flour

1 c. Corn Starch

1 c. Potato Starch

1 T. Xantham Gum

1 1/2 t. Salt

1 t. Baking Powder

1/2 c. Squash

3/4 c. Sugar

3 T. Oil

3 Eggs

1 C. Milk

2 1/4 t. Yeast

Heat water to 105-115° and add yeast and sugar to proof about five minutes. Combine flours, starches, xantham gum and salt in small bowl. Mix eggs, oil, squash and yeast mixture. Slowly add in flour mixture. Mix until well combined. Using ice cream scoop or other large spoon, spoon rolls into greased cake/pie pan. Brush with melted butter if desired. Let rise for about 30 minutes. Preheat oven to 375°. Bake rolls for 20 minutes or until lightly browned on top.

Squash Rolls, First Attempt

Well, I did a bit of looking around at some recipes and looking at the recipe I was starting with and did some figuring and made an attempt at some Squash Rolls. They turned out pretty good, but I think I'll make a couple adjustments with the next batch. Here's the recipe so far.

3/4 c. Water

2 1/4 t. Yeast

1/2 c. Sugar

1/2 c. Squash

3 T. Oil

3 Eggs

1 c. Sorghum Flour

1 c. Rice Flour

1/2 c. Corn Starch

3/4 c. Potato Starch

1 T. Xantham Gum

1 1/2 t. Salt

Heat water to 105-115° and add yeast and sugar to proof about five minutes. Combine flours, starches, xantham gum and salt in small bowl. Mix eggs, oil, squash and yeast mixture. Slowly add in flour mixture. Mix until well combined. Using ice cream scoop or other large spoon, spoon rolls onto greased cookie sheet. Brush with melted butter if desired. Let rise for about 30 minutes. Preheat oven to 375°. Bake rolls for 20 minutes or until lightly browned on top.

I would like to make these rolls without the sorghum flour as I think it interferes with the flavor too much. I also think I need to increase the amount of starch in order to make these a bit lighter. I may also add 1/4 cup of water next time to help with the denseness. I would love any insight from you more seasoned gluten free bakers out there on how to create a fluffier dinner roll. I'm also wondering if I can put these in a cake pan to make them more like pull-apart dinner rolls or will I lose all definition.

Gluten Free Graham Crackers

I've thought about trying graham crackers for some time now. I put something on my holiday baking list that requires a graham cracker crust, so this gave me the push I needed. I did a quick search for recipes and found this one. I didn't have all the ingredients required, so I did some subbing. This wasn't as involved as I expected it to be even though I don't have a food processor (yet). I've been doing some rollout baked goods lately and it's really not so bad.

Here's my version of the recipe:

1/2 cup plus 2 T sorghum flour

2/3 cup plus 3 T fine white rice flour

1/3 cup minus 1 T corn starch

1 t cinnamon

3/4 t xantham gum

1 t baking powder

1/2 t salt

7 T butter

2 T brown sugar

2 T honey

6 T cold water
Cinnamon and sugar for sprinkling

Mix together dry ingredients. Cut in butter using a pastry cutter (or food processor). Mix in sugar, honey and water. You may want to finish blending with your hands. Place dough in refrigerator for 15 mins. Preheat oven to 325°. Take dough out of refrigerator and roll out half (return other half to fridge for later) between two sheets of parchment. Remove top layer of parchment and cut into slices and pierce with fork. Dust with cinnamon and sugar if desired. Bake for 15-20 minutes until golden brown. Repeat for second half of dough. Enjoy!

These didn't turn out really crunchy/crispy like a store-bought graham. Maybe if I baked them longer they would crisp up a bit. They have a very whole-grain flavor and are quite delicious. My little one loves them.

On the docket later this week: Gluten Free Squash Rolls. This recipe will be entirely my own if I can figure it out. My husband's family has an old favorite family recipe for these that I would love to adapt. They are a sweet dinner roll with squash in them and they're wonderful. Here's hoping!

Sweet Little Bunny

Well, the new Spud & Chloe patterns are up and my little peanut graces the cover of one of them. The Bunny Hat & Blankie, designed by the talented Susan B. Anderson, is such a fun little crochet piece. Maybe I'll have to give that hat a go for the new little peanut on the way. There are some great new patterns in the lineup. Love the Valentine Cardi! One of these days I'll get back to my needles, but for now the sewing machine is calling my name.
I've got some curtains in the works for our church nursery. I've got two completed projects that I need to photograph. We run out of light quickly in the arctic tundra this time of year, but someday soon I'll share my new plaid maternity skirt and the Folksy Flannel jacket I just finished for the munchkin.
Now I think I might mix up some more dough for caramel rolls. Yum!