The double B’s, Blogging & Baking, are now on the way back burner of my life. I do intend to keep the blog going and adding to it whenever I can. As long as it continues to support itself with income from ads covering my web hosting fees then it’ll remain for everyone to enjoy.
Every semester I’m learning how to better juggle and prioritize my time. I know there are amazing people out there who can work 40 hours a week, raise a family, and go to school full time – I can only look at them with awe right now but someday I hope I can do just as well. For now I’m working on the basics of school and family balance. As such I’ve cut the “extraneous” things so I can focus on the 2 most important. Which means when I bake I’m mostly baking tried & true recipes that are already on the blog. It means when I do create something new it might be two months before it’s blogged.
Kinda like these “new” gluten free rolls. They’re not really new to me – I created this recipe a bit over a year ago when I realized how magical coconut flour is in GF bread recipes. I know it’s expensive but thankfully a little bit goes a long way.
The texture of these rolls is going to blow you away. Coconut flour is the BOMB when it comes to bread (side note: a girl in my high school class got a tattoo of an exploding bomb with the words “da bomb” on her butt the day she turned 18, true story). I am soooo sorry that it’s not a cheap flour but I try to use as little as possible so at least a bag will last awhile. Same with the teff flour. Together they give the most amazing “real bread” texture that the extra cost is worth it if you ask me. And I’m pretty dang poor these days!
I played with this recipe quite a bit. I know Outback says that it’s a “honey wheat” bread but I didn’t get the flavor correct until I removed the honey. That being said, slathering them in honey butter was spot-on.
You could buy little mini loaf pans to make them just like the Outback loaves but since money is tight I opted to do them as dinner rolls and used my muffin tin instead.
- 1 packet yeast
- 1 cup tapioca starch
- ¾ cup potato starch
- ½ cup teff flour
- ¼ cup coconut flour
- 3 tablespoons brown sugar
- 2 tablespoons cocoa powder
- 2 teaspoons baking powder
- 2 teaspoons xanthan gum
- 2 teaspoons salt
- 1 cup warm water
- ⅓ cup orange juice
- ¼ cup olive oil
- 2 large eggs, room temperature (or set in bowl of warm water for a few minutes)
- ¼ cup molasses
- gluten free oats (optional)
- Grease and (rice) flour a muffin tin, set aside.
- In mixing bowl combine the dry ingredients (that's yeast to salt).
- In small bowl whisk together water, orange juice, oil, eggs, and molasses. Then beat into dry ingredients, beating well for 1-2 minutes.
- Spoon into prepared muffin tin. Brush tops lightly with olive oil, then cover with plastic wrap and a towel. Let rise for 25 minutes.
- Meanwhile preheat oven to 375 degrees. When the rolls are ready, sprinkle the tops with oats if desired, then bake for 18-20 minutes.
- Allow to cool a few minutes in the tin then remove to a wire cooling rack.