Let’s try making hand made gluten-free rolls

I love the versatility of bread and being coeliac does not stop me from still getting the same enjoyment out of this wonderful creation.

Although I have used gluten-free flour mix to make bread in my bread maker, I have only made gluten-free bread by hand once before. I do however have a friend who makes regular batches and felt I should take a leaf out of her book and give it a whirl.

 

I originally planned to make bread rolls in large Yorkshire pudding tins, but I was unable to pick any up. I must say these muffin tins in the pictures worked brilliantly. The size of the rolls are perfect to have with soup, stews, filled with delicious fillings or halved, spread with garlic butter and toasted…. Oh, they’re also fabulous for little tiny pizzas too. The list goes on…

Here’s the basic recipe for bread and rolls (you can also find this on the back of the Juvela gluten-free mix pack).

Ingredients

  • 1 500g packet Juvela Gluten-Free White or Fibre Mix
  • 1 sachet dried yeast(supplied with Mix)
  • 1-2 tsp salt
  • 1 tsp sugar
  • 2 tbsp vegetable or sunflower oil
  • 450ml (16floz) tepid water(approx)
  • if using Fibre Mix, increase water to 500ml (18 fl oz)

Instructions

  • Before you start, preheat the oven to 220ºC/425ºF/Gas Mark 7 and prepare your tins. If making loaves – lightly grease 2 x 900g (2lb) loaf tins; if making rolls – lightly grease 10-12 Yorkshire pudding or muffin tins.
  • Place the Mix in a large bowl and stir in the yeast making sure it is evenly distributed.
  • Stir in the salt, sugar and oil (use a light oil like sunflower or vegetable. Olive oil is too heavy and will produce a holey uneven crumb) and then add the water (we recommend approx. 40ºC, but as many of us don’t have thermometers handy, it should feel pleasantly warm to touch).
  • Beat the mixture well until a smooth batter is formed. The mixture should fall quickly back into place when a knife is drawn through it like a paddle. Do not be afraid to add more water if the batter is too thick.
  • Divide the mixture between the prepared tins. The mixture should half fill the 2 loaf tins or half fill 10-12 Yorkshire pudding/muffin tins. Ensure the surface is smooth by dipping the back of a spoon in oil and running it over the top of the mixture.
  • Cover with a greased polythene bag or damp tea towel and place in a warm place for 30 minutes to prove. Remove polythene bag/tea-towel and bake in a preheated oven – for Loaves, 20-25 minutes; Rolls, 15-20 minutes. Turn occasionally to ensure an even rise. The bread should be well-risen and golden brown.
  • Allow to sit for about 10 minutes before removing from the tins. Allow to completely cool before slicing. The bread will stay fresh for 2-3 if stored in an airtight container.

Feel free to add desired gluten-free ingredients to the mixture prior to baking.  A few black olives and feta would work very well!

I recommend not covering the rolls whilst they are proving. The last time I tried this, the clingfilm stuck to the top of the bread. A sunny windowsill, near a radiator or simply a warm room would also do the trick. We have quite a large airing cupboard and this was the perfect place to prove the rolls (they looked extremely cosy in there too!).

The rolls turned out great and I of course had to try one whilst still warm. Yep, tasty!! It literally took me 5 minutes just to pop all the ingredient together and I’m already looking forward to making my next batch!

Just like all the Juvela gluten-free bread range, homemade bread and rolls will also freeze really well. Usual recommendation – pop in a freezer bag, secure and store in the freezer for up to 2 months.

Well that’s me for now and thinking of food, I’m off to check out what’s for tea!!

Best wishes

Liz xx

 

 

21 Responses to “Let’s try making hand made gluten-free rolls”

  1. Delia Ward

    Hi, have been making gf rolls and loaves from JUVELA White Mix for many years.
    I use a flat baking sheet and a tablespoon of mix for each roll. I found with Pattie tins that the mix did not rise as well. One packet of Mix makes two loaves. Use a clean tea cloth to cover the rolls whilst proving instead of cling film.
    Have been diagnosed since 1977 and I have found that JUVELA products are the best. I get bread and mix only on prescription so only use the mix for rolls, hot x buns, cakes, gravies etc. Also I always use ‘normal’ recipes for cakes etc and just substitute the flour for gf mix.

    Enjoy, Delia.

    Reply
  2. Len Morris

    Hi, you mention about the water is best if warm (for the yeast’s sake).
    I have always been led to believe that that 1 third of the water to be boiling and mix with 2 thirds of cold water. That gives the ideal temperature for yeast to develop whilst proving.
    I hope you find this to be correct.
    Yours Len Morris

    Reply
  3. Len Morris

    Hi, you mention about the water is best if warm (for the yeast’s sake).
    I have always been led to believe that that 1 third of the water to be boiling and mix with 2 thirds of cold water. That gives the ideal temperature for yeast to develop whilst proving.
    I hope you find this to be correct.
    Yours Len Morris

    Reply
    • Juvela Admin

      That would be fine! As long as you don’t add the mix to the boiling water without adding the cool first! Happy baking! 🙂

      Reply
  4. Ann Bulmer

    Hi I have used Juvela Bread Mix for years to makes and loaves. IT Has always been satisfactory. Thanks again

    Reply
  5. Gordon

    Will you please say if oven temps are fan oven or not. You never make it clear on all your recipes. Thank you

    Reply
    • Juvela Admin

      Hello, we are sorry our reply to your question has taken a few weeks, I have checked with our Home economist who creates all our recipes and unless a temperature is stated as ‘fan’ then it is not the fan oven temperature. So in this recipe the temperature given is for a non-fan oven. Going forwards we will make it clear whether temperatures are fan or not. Many thanks, The Juvela Team

      Reply
  6. Audrey Cooper

    I will save this recipe for rolls in my scrapbook, as,at present my Doctor`s surgery , is not prescribing for Coeliac disease. Hopefully the Government are going to allow this, in the future.

    Reply
  7. KENNETH MASON

    Can I suggest you tweak the recipe above,half a teaspoon of xanthan gum,increase water to 18 fluid oz,and 4 tables spoons of sunflower oil.I find this helps with my bread making.And let them rise for 45 mins on top of hob while oven is on at 180 c ,Then bake for 35/45 minutes,cheers.

    Reply
  8. A cieslicki

    Juvela mix is good for making bread or roles.
    However at 11.80 a packet it is far too expensive to use. I would be interested how people make bread products with a more reasonable priced product.

    Reply
  9. Barbi

    I haven’t got muffin tins, could I just put the mix on a baking tray or is it too sticky to do that? Thanks

    Reply
  10. Irene Thornton

    I absolutely love this bread. I make it all the time as there are no other gluten free breads on the market to even begin to compare with the taste and texture of this home made bread.
    I’m just so sad that I can no longer get it on prescription and Juvela is not available in stores. I will have to find where I can purchase this flour as reasonably priced as possible.
    Thank you juvela for all your products especially white and fibre mix “flour “ 😀
    Irene

    Reply
  11. brenda elcoat

    I cannot get juvela on prescription only another make so will be interesting to see if this works. would prefer juvela but beggars can,t be choosers.

    Reply
  12. Roger

    I cannot get Juvela on prescription any more due to the cut backs so I buy my Juvela bread from Tesco.

    Reply
  13. jill otton

    Yes, distraught derby health authority taken bread off prescription. And Juvela bread distribution to big supermarkets not convenient. Wish I could order monthly bread requirements to have delivered, directly to home.

    Reply
  14. Jill

    I have been making by hand for years. Everyone is right there is nothing to touch juvela products but prescriptions have been withdrawn in my area too. Does anyone know an alternative for making bread and pastry that tastes like it does with juvela flour? Or come on Juvela, release it to the supermarkets. Surely you will have to in the end as your stocks have a sell by?

    Reply

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