When I first started cooking, I can remember being intimidated when a vegetarian came into the restaurant. I thought,
Oh, what are they doing? They can’t eat meat? We all eat meat.
But a chef in culinary school told me, “I love to cook for vegetarians because at least they’re really considering the food that they eat before they eat it, unlike the rest of us, who are just indiscriminately consuming anything that’s in front of us.”
That perspective offered me some newfound respect for people who perhaps are truly more considerate about both the food they eat and the way they live their lives. It’s a life choice and a serious part of who they are. This revelation steered me to being more accommodating and supportive of those guests with dietary restrictions.
To someone cooking at home and preparing a meal for a loved one or a family member who has a restriction, be it veganism or gluten-free, I recommend that you start by simply looking for things that are really delicious on their own.
Find those ingredients that are really amazing in their natural state rather than trying to turn them into something they’re not. That’s the best trick.
However, if you decide to try making gluten-free bread or gluten-free breadsticks, then here are a few of my personal trade secrets that may help as you try a few of your first batches. Remember, when cooking gluten-free bread, you should be thinking about moisture, flavor, and texture.
Secret #1: Be Prepared and Don’t Be Intimidated
It sounds simple, but often what trips you up at home is not having everything prepared before you start baking. Baking is about precision and timing. Measure everything carefully. Get out the mixer. Have utensils at the ready. It’s important to have a scale. Most of us at home have measuring cups, teaspoons, and tablespoons, and that’s fine most of the time. But a scale affords you more precision, and that can be the difference between a great batch of rolls and a not-so-great batch. Don’t be intimidated. Be prepared.
Secret #2: Moisture
When making gluten-free rolls it’s really important to have a good amount of steam present when baking because you want the environment to have moisture.
The downfall of a gluten-free roll, or what reminds us that we are eating a gluten-free, subpar alternative, is that it is dense and likely has little to no flavor. To overcome these challenges, give the dough and the process moisture when baking.
How: Pour a little bit of water in a baking pan or cookie sheet with a lip. Place that in the oven on the bottom rack when you start baking the rolls or bread. The water will evaporate while the bread is baking, and the steam will be present in the oven.
Secret #3: Flavor
Use an ingredient that’s going to give your baked goods great flavor. My favorites are molasses, soy protein, and whey protein. We also use caraway seeds to give it a rye flavor that makes our diners believe they are eating a nice rye roll. It’s nostalgic! Use yeast. We make a gluten-free cornbread that uses baking soda as a leavener, but yeast really has flavor and it reminds us of eating bread.
Secret #4: Texture
A great roll does not crumble like a scone. It pulls and stretches when you rip it open. This elasticity is key, but it is typically what the gluten does when baking. To get that elasticity and texture without gluten add just a bit of guar gum. Rice flour provides a chewy texture. Potato starch gives a bit of weight while holding in moisture. Tapioca starch also adds to the structure, but beware — it can be dry if you are not careful with the amounts. It takes a fine balance of these key ingredients to find the right note that creates the proper feeling of the roll.
As there is no gluten present, the yeast is only going to act one time. It will rise and gas with the carbon dioxide from the fermentation of the dough. You can’t punch it down. You can’t mess with it too much after it rises. You must handle it as little as possible. Too much handling and you have ruined the batch.
Many people believe baking gluten-free rolls is a ton of work. But truly, it is not any more work than preparing any other type of bread or cracker. It’s just using different ingredients.
Don’t be intimidated. Do be prepared. See how it’s done!
Video: Gluten-free Dinner Rolls with Chef Bryce Shuman
Video: Gluten-free Bread Sticks with Chef Bryce Shuman
Video: Roasted Chicken with Gluten-free Stuffing with Chef Bryce Shuman
