A Gospel Primer, by Milton Vincent, continues to help me focus on the glories of God’s love. As we approach Thanksgiving Day this year, I remember God’s many blessings to me. Topping my list is God’s meeting my spiritual needs through Christ. I am also thankful for Brody and for improved health for both of us. We are thankful for our families and friends as well as the jobs God has given us. We are also thankful for a loving church family at Bible Church of Buena Park.
I experience countless other blessings each day which I know I take for granted. I pray I will notice God’s kindnesses toward me more readily each day. Since we discovered how much Brody’s health improves when he avoids even trace amounts of gluten, oats, corn, potatoes and onions, we have grown in our appreciation for recipes which 1) don’t make Brody sick, 2) are economical, 3) taste at least somewhat appealing, and 4) have a texture that is, at the least, not appalling! 🙂
So, when I tried a new dinner roll recipe for him recently, and it turned out well, we were very thankful! Using a similar thought process as described in detail in A Recipe for Survival, I converted a normal gluten-filled recipe from Better Homes and Gardens New Cookbook,* to make these gluten-free crusty dinner rolls. On my second experiment, I wanted to try a little more tapioca flour to see if the rolls would be a little more fluffy. The second experiment was well-received by my taste-testers last night, so now, I am willing to share the recipe with you! If the Lord wills, we’ll one day publish another book with more recipes. By that time, I imagine this recipe will have improved even more (I will try adding rice bran and flaxseed for my next experiment), but for now, we are thankful for this recipe! I hope you enjoy it, too – if you tweak it to meet your needs, I’d enjoy hearing what you did to make it work for your particular special food needs.
Crusty Dinner Rolls
¾ tsp xanthan gum
¾ tsp salt
½ cup rice flour
1 ½ cup tapioca flour
1 ¼ tsp yeast
1 cup goat milk
1/3 cup raw cane sugar
1/3 cup butter
1 tsp yeast
2 beaten eggs
1 cup rice flour
1 cup tapioca flour
Combine the Dry Mix in a bowl and stir well. For the Wet Mix, warm the milk, sugar and butter in a sauce pan until the butter is almost melted. Stir in the 1 tsp yeast. While the yeast is warming up in the Wet Mix, prepare the Final Additions by beating the eggs and also combining the rice flour with the tapioca flour in a bowl. Also, lightly butter a cast iron skillet for extra crusty rolls, or butter 18 standard-sized muffin tins for clover-leaf rolls.
Pour the Wet Mix into the Dry Mix. Using a hand mixer, mix well. Add in the Final Additions; you will likely have to finish stirring the dough by hand with a wooden spoon. Form the dough into a sphere in the bowl.
Melt 1 Tbsp of butter and then spread it on the top of the dough and as much as possible, spread some down the sides of the sphere of dough. The dough is quite sticky and more moist-looking than “regular” dough.
Cover the bowl with a moist towel and allow the dough to rise in a warm place for 1 hour. Divide the dough into half and let it rest for 10 minutes. Form little spheres of the dough to make clover-leaf shapes if using the muffin tins, or place the spheres into a cast iron skillet. Cover the dough with a moist towel and allow it to rise for 30 minutes.
Spread a little melted butter on top of the rolls and bake them at 375 F for about 30 minutes, or until the tops are a golden brown. Immediately remove the rolls from the pans and cool them on wire racks. We enjoy these with butter and honey.