I know what you're thinking. Have I gone off my rocker? What happened to being
gluten-free? That, dear readers, is the beauty of these rolls -- they are
gluten-free. And
sugar-free. But they don't taste it. The
vegetarian's been heating them up for
after-work snacks and every time I bite into one my first thought is: "I'm
cheating; I'm so going to
regret this." But of course I'm not. And I don't.
They're also my most successful venture into
gluten-free (and
yeast) baking to date! How can it contain
yeast and still be
sugar-free? The
sun-dried tomatoes have enough sugar that the
yeast feeds off of them without any
sugar necessary! And a successful
gluten-free free adaptation of a
"normal" recipe that I had
bookmarked but couldn't imagine being able to try. What recipe, you ask?
This one from
Sass & Veracity, a blog I happened to stumble upon while on my endless search on how to sneak more
cooking greens (like
spinach) into our diet.
And these fit the bill perfectly. Have them
plain, as a
snack, with a plate of
Burrata & Tomatoes, an
Asparagus Tortilla,
Sungold Tomato & Cannellini Bean Dip or
Watermelon, Feta and Arugula Salad. And of course a glass of
Research Cab. Bon appetit!
Crusty Spinach, Feta and Sun-Dried Tomato Bread Rolls
adapted from Sass & Veracity
![](https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg93BZd2vFKUIqKXQSzU8BsYL2tfUJU2RbJ4QOtVgYFKk39nS6X7RQft_ZvO-zpxK5AIKNMwnoMj1V9JnuxRrYZt4bfgFXYhhvuWar5d1QRWqkJFcKblKqbcHGxtBmkoOReXmMatTTGkgY/s200/DSC00223.JPG)
Pour two inches cold
water into a pot and add
spinach. Place heat on high and steam 5-10 minutes, until
spinach is wilted. Remove and drain. When cool, wrap
spinach in a clean dishtowel and ring out excess moisture. Set aside.
![](https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgeRiwAVhMvhpGaXBqNoE0UdtZtbkRdB9OALIic-MHV0zP0eoZ61BxIIN1D_nM2xIXAjeUtImrGvQFBlAH2z-vpPzADWJhhSKIg-CRmKc7NHn1DkcFO44XMNEZQqDuar8tv63i_AUc5b-c/s200/DSC00225.JPG)
In a large bowl, stir together
yeast, salt, spinach, feta and
tomatoes. Place
egg whites into a measuring cup and add lukewarm
water until you have 3 cups of liquid. Stir into the
spinach mixture. Add
flour one cup at a time and stir gently with a wooden spoon just until combined. Cover bowl with a clean dishtowel and place in a cold, turned-off oven for 2 hours to rise (this is always the scary part for me!).
![](https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjY1yPfeYtBtUBW_Iii5-6zlfJ5vVtJvIfi6nHBjphP5FkzRnD4wi5cfiayel9TL5fDSJNvHEHNJEabfnjrrtNHcbtv4IX1IqF3Mw-mvl1FGTALBWTka6xz9RN1_H1gxBNccQSo7Ny5FuQ/s200/DSC00226.JPG)
After dough has risen (phew!), prepare your baking pan: place a sheet of
parchment paper on it and sprinkle with
cornmeal. Now divide your
dough into ten even-sized pieces. The dough will be a little sticky but easy to work with (at least mine was). If you need to, sprinkle with a little bit of extra
flour. Roll (in your hands) into a
ball, then place on your prepared baking pan. Repeat nine more times with the rest of the
dough. Place in the oven for 30 minutes to rest.
![](https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiKn5K6_pxIj98Ac9MAa6kF-xQcTrGpU1ibwL-8PCanwBVMyjwknmaXBnYWn0K4VUi9wtqzfYbUgw_PkRs2KBDua76Rhz-fZZ08ER9xDybxZC4n0JN8mdb5McajyaKcMehg2yLx5W-r1GU/s200/DSC00227.JPG)
Remove pan from oven and allow to rest an additional 30 minutes. Place a
tray (I used a
roasting dish) on the bottom rack of the oven and preheat to 450F.
![](https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjfVOytv-ljyz4Ub7GFLEob5g5HRB29WK6_i9Vl7wdjQ_X8c-Fv1nqOd0E_Cmkq7ek4rAmpEVO7eUzIIAbeDRsMLiy8oV733vF5PHBJbPGT5QBJbLBDUx11pQD0xe2zsLyMDXE2g-5wLzo/s200/DSC00230.JPG)
After
dough has rested sufficiently, dust the tops of the
rolls with
flour and snip an X into the top of each with clean kitchen scissors. Slide the baking pan with the
dough into the oven, on an upper shelf. Fill up a measuring cup (or two) with VERY hot water -- as hot as your tap can get. Pour this water into the
dish at the bottom of the oven. Close the door quickly (you're creating steam to help the
rolls cook evenly. Bake 20 minutes. Cool before serving. Enjoy!
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