Re: freeze dough?

[Guest guest]

I've frozen dinner rolls at dough-before-rising stage and then thawed

and baked later. I'm including the recipe I use below (I believe it

was created by Cheryl in this group - sorry I don't remember for sure,

and I've included my own modifications to it). I took the dough out of

the freezer about 3 hours before I wanted to bake it, and just let it

sit at room temperature. Worked fine for us.

Maureen

Gluten-free bread recipe, with dinner roll option

3 eggs - use Extra Large!

1/4 cup oil

1/4 cup sugar

1 1/4 cups milk -slightly warm, about 1 minute in the microwave

1 tsp. salt

1 TBSP xanthan gum

1/3 cup potato starch (NOT flour)

1 cup white rice flour

1 cup brown rice flour

1 cup tapioca starch

1/3 c. higher protein grain flour, such as Montina or teff.

1 TBSP active dry yeast

1 tsp. apple cider vinegar

In the bowl of your heavy-duty mixer: first put in eggs, beat lightly.

Then add oil, vinegar, and sugar. Beat lightly.

Next add all dry ingredients.

Last, before turning on the mixer, pour warmed milk over the dry

ingredients, and gently moisten them with a spatula. If you don't, the

flours tend to fly all over when you turn the mixer on.

Beat on low until most things are incorporated, then turn the mixer to

medium for about 4 minutes. Pause it once or twice to scrape down the

sides.

IF YOU USE MONTINA OR TEFF: line the baking pan with parchment paper

as those flours tend to stick like glue. Otherwise, just grease the

pan well.

For bread: this makes 1 medium loaf (4.5 x 8.5) and 1 one small loaf

(3 x 6) or 1 long loaf (11.5 x 4.5, pan from IKEA).

If you are baking a loaves of bread, finish them by smoothing the

dough with a very wet hand, then making shallow cuts in the loaf with

a wet knife. I use a criss-cross pattern.

For rolls: makes about 24 dinner rolls.

To make the rolls: heavily flour (plain rice flour) your hands and

grab little balls of dough. Roll gently between your hands to make a

ball, place in rolls in a 9 x 13 pan. Because of the flour on your

hands, these rolls can come out looking whitish on top, which I don't

find appealing, so I brush them lightly with melted butter before

baking. You can also top them with something like sesame seeds if you

like.

Cinnamon bread: put a heavy coat of rice flour on your work surface

and your hands. Pat out dough to a large rectangle, with the shorter

side equal to the length of your bread pan. Brush the dough lightly

with melted butter, then sprinkle with cinnamon mixture and roll into

a log. Set the bread pan next the log and sort of flip it into the pan

-sometimes it fights back!

Cinnamon mix:

1/2 sugar, brown or white to your taste

1 TBSP cinnamon

whatever other sweet spices you like, such as nutmeg, ginger,

allspice, etc.

After the bread is in pan you will bake it in, let rise until it has

increased by about 50% - do not overrise!

Bake at 380º. Bread bakes about 40 minutes, starting checking it with

a toothpick at 35 minutes. Rolls about 25 minutes, check at 20

minutes. Times are really estimates, as this bread seems to greatly

vary in how long it needs to bake.

I`ve also used this base recipe to make an onion cheese bread and an

herb bread.

>

> Just wondering if anyone knows if/how I can freeze bread and rolls

> dough for later - like the non-GF people can buy at any store? Are

> we able to freeze dough balls, then thaw/rise then bake?

> It would be really nice to be able to do that for subs, etc so the

> rolls are fresh. I really don't like them after they've been

> frozen. They just don't thaw nicely for me. They get all crumbly

> and dried out no matter if I let them thaw on the counter, or in the

> microwave. Any suggestions?

>

> Thanks!

>

> Margie R

> In South Central PA...on the Mason Dixon Line

>

[Guest guest]

I've frozen dinner rolls at dough-before-rising stage and then thawed

and baked later. I'm including the recipe I use below (I believe it

was created by Cheryl in this group - sorry I don't remember for sure,

and I've included my own modifications to it). I took the dough out of

the freezer about 3 hours before I wanted to bake it, and just let it

sit at room temperature. Worked fine for us.

Maureen

Gluten-free bread recipe, with dinner roll option

3 eggs - use Extra Large!

1/4 cup oil

1/4 cup sugar

1 1/4 cups milk -slightly warm, about 1 minute in the microwave

1 tsp. salt

1 TBSP xanthan gum

1/3 cup potato starch (NOT flour)

1 cup white rice flour

1 cup brown rice flour

1 cup tapioca starch

1/3 c. higher protein grain flour, such as Montina or teff.

1 TBSP active dry yeast

1 tsp. apple cider vinegar

In the bowl of your heavy-duty mixer: first put in eggs, beat lightly.

Then add oil, vinegar, and sugar. Beat lightly.

Next add all dry ingredients.

Last, before turning on the mixer, pour warmed milk over the dry

ingredients, and gently moisten them with a spatula. If you don't, the

flours tend to fly all over when you turn the mixer on.

Beat on low until most things are incorporated, then turn the mixer to

medium for about 4 minutes. Pause it once or twice to scrape down the

sides.

IF YOU USE MONTINA OR TEFF: line the baking pan with parchment paper

as those flours tend to stick like glue. Otherwise, just grease the

pan well.

For bread: this makes 1 medium loaf (4.5 x 8.5) and 1 one small loaf

(3 x 6) or 1 long loaf (11.5 x 4.5, pan from IKEA).

If you are baking a loaves of bread, finish them by smoothing the

dough with a very wet hand, then making shallow cuts in the loaf with

a wet knife. I use a criss-cross pattern.

For rolls: makes about 24 dinner rolls.

To make the rolls: heavily flour (plain rice flour) your hands and

grab little balls of dough. Roll gently between your hands to make a

ball, place in rolls in a 9 x 13 pan. Because of the flour on your

hands, these rolls can come out looking whitish on top, which I don't

find appealing, so I brush them lightly with melted butter before

baking. You can also top them with something like sesame seeds if you

like.

Cinnamon bread: put a heavy coat of rice flour on your work surface

and your hands. Pat out dough to a large rectangle, with the shorter

side equal to the length of your bread pan. Brush the dough lightly

with melted butter, then sprinkle with cinnamon mixture and roll into

a log. Set the bread pan next the log and sort of flip it into the pan

-sometimes it fights back!

Cinnamon mix:

1/2 sugar, brown or white to your taste

1 TBSP cinnamon

whatever other sweet spices you like, such as nutmeg, ginger,

allspice, etc.

After the bread is in pan you will bake it in, let rise until it has

increased by about 50% - do not overrise!

Bake at 380º. Bread bakes about 40 minutes, starting checking it with

a toothpick at 35 minutes. Rolls about 25 minutes, check at 20

minutes. Times are really estimates, as this bread seems to greatly

vary in how long it needs to bake.

I`ve also used this base recipe to make an onion cheese bread and an

herb bread.

>

> Just wondering if anyone knows if/how I can freeze bread and rolls

> dough for later - like the non-GF people can buy at any store? Are

> we able to freeze dough balls, then thaw/rise then bake?

> It would be really nice to be able to do that for subs, etc so the

> rolls are fresh. I really don't like them after they've been

> frozen. They just don't thaw nicely for me. They get all crumbly

> and dried out no matter if I let them thaw on the counter, or in the

> microwave. Any suggestions?

>

> Thanks!

>

> Margie R

> In South Central PA...on the Mason Dixon Line

>

[Guest guest]

I've frozen dinner rolls at dough-before-rising stage and then thawed

and baked later. I'm including the recipe I use below (I believe it

was created by Cheryl in this group - sorry I don't remember for sure,

and I've included my own modifications to it). I took the dough out of

the freezer about 3 hours before I wanted to bake it, and just let it

sit at room temperature. Worked fine for us.

Maureen

Gluten-free bread recipe, with dinner roll option

3 eggs - use Extra Large!

1/4 cup oil

1/4 cup sugar

1 1/4 cups milk -slightly warm, about 1 minute in the microwave

1 tsp. salt

1 TBSP xanthan gum

1/3 cup potato starch (NOT flour)

1 cup white rice flour

1 cup brown rice flour

1 cup tapioca starch

1/3 c. higher protein grain flour, such as Montina or teff.

1 TBSP active dry yeast

1 tsp. apple cider vinegar

In the bowl of your heavy-duty mixer: first put in eggs, beat lightly.

Then add oil, vinegar, and sugar. Beat lightly.

Next add all dry ingredients.

Last, before turning on the mixer, pour warmed milk over the dry

ingredients, and gently moisten them with a spatula. If you don't, the

flours tend to fly all over when you turn the mixer on.

Beat on low until most things are incorporated, then turn the mixer to

medium for about 4 minutes. Pause it once or twice to scrape down the

sides.

IF YOU USE MONTINA OR TEFF: line the baking pan with parchment paper

as those flours tend to stick like glue. Otherwise, just grease the

pan well.

For bread: this makes 1 medium loaf (4.5 x 8.5) and 1 one small loaf

(3 x 6) or 1 long loaf (11.5 x 4.5, pan from IKEA).

If you are baking a loaves of bread, finish them by smoothing the

dough with a very wet hand, then making shallow cuts in the loaf with

a wet knife. I use a criss-cross pattern.

For rolls: makes about 24 dinner rolls.

To make the rolls: heavily flour (plain rice flour) your hands and

grab little balls of dough. Roll gently between your hands to make a

ball, place in rolls in a 9 x 13 pan. Because of the flour on your

hands, these rolls can come out looking whitish on top, which I don't

find appealing, so I brush them lightly with melted butter before

baking. You can also top them with something like sesame seeds if you

like.

Cinnamon bread: put a heavy coat of rice flour on your work surface

and your hands. Pat out dough to a large rectangle, with the shorter

side equal to the length of your bread pan. Brush the dough lightly

with melted butter, then sprinkle with cinnamon mixture and roll into

a log. Set the bread pan next the log and sort of flip it into the pan

-sometimes it fights back!

Cinnamon mix:

1/2 sugar, brown or white to your taste

1 TBSP cinnamon

whatever other sweet spices you like, such as nutmeg, ginger,

allspice, etc.

After the bread is in pan you will bake it in, let rise until it has

increased by about 50% - do not overrise!

Bake at 380º. Bread bakes about 40 minutes, starting checking it with

a toothpick at 35 minutes. Rolls about 25 minutes, check at 20

minutes. Times are really estimates, as this bread seems to greatly

vary in how long it needs to bake.

I`ve also used this base recipe to make an onion cheese bread and an

herb bread.

>

> Just wondering if anyone knows if/how I can freeze bread and rolls

> dough for later - like the non-GF people can buy at any store? Are

> we able to freeze dough balls, then thaw/rise then bake?

> It would be really nice to be able to do that for subs, etc so the

> rolls are fresh. I really don't like them after they've been

> frozen. They just don't thaw nicely for me. They get all crumbly

> and dried out no matter if I let them thaw on the counter, or in the

> microwave. Any suggestions?

>

> Thanks!

>

> Margie R

> In South Central PA...on the Mason Dixon Line

>

[Guest guest]

Thank You! Thank You! Thank You!

Any other suggestions for the higher protein flour other than the

Montina or Teff? I don't have any, or even have access to any of

those unless I order it, and I don't really want to wait that long.

Again, Thanks!

Margie R

In South Central PA...on the Mason Dixon Line

[Guest guest]

Thank You! Thank You! Thank You!

Any other suggestions for the higher protein flour other than the

Montina or Teff? I don't have any, or even have access to any of

those unless I order it, and I don't really want to wait that long.

Again, Thanks!

Margie R

In South Central PA...on the Mason Dixon Line

[Guest guest]

Thank You! Thank You! Thank You!

Any other suggestions for the higher protein flour other than the

Montina or Teff? I don't have any, or even have access to any of

those unless I order it, and I don't really want to wait that long.

Again, Thanks!

Margie R

In South Central PA...on the Mason Dixon Line

[Guest guest]

>

> Thank You! Thank You! Thank You!

>

> Any other suggestions for the higher protein flour other than the

> Montina or Teff? I don't have any, or even have access to any of

> those unless I order it, and I don't really want to wait that long.

>

> Again, Thanks!

> Margie R

> In South Central PA...on the Mason Dixon Line

>

Hmm, I suppose you could use soy, millet or sorghum instead - but my

son is allergic to all those so I haven't tried them! Or maybe a bean

flour? Since the amount is small relative to the total flour content,

a strong flavored flour might not be too noticable.

But later on, do try teff or Montina - I really like both of them in

bread. Ivory teff especially gives a great texture and flavor to a

rice flour blend.

Maureen

[Guest guest]

>

> Thank You! Thank You! Thank You!

>

> Any other suggestions for the higher protein flour other than the

> Montina or Teff? I don't have any, or even have access to any of

> those unless I order it, and I don't really want to wait that long.

>

> Again, Thanks!

> Margie R

> In South Central PA...on the Mason Dixon Line

>

Hmm, I suppose you could use soy, millet or sorghum instead - but my

son is allergic to all those so I haven't tried them! Or maybe a bean

flour? Since the amount is small relative to the total flour content,

a strong flavored flour might not be too noticable.

But later on, do try teff or Montina - I really like both of them in

bread. Ivory teff especially gives a great texture and flavor to a

rice flour blend.

Maureen

[Guest guest]

Cheryl's modified recipe is in the oven right now! I made one small

loaf of bread and then about 12 rolls, and the dough looked

beautiful, rose very nicely, and looks gorgeous in the oven. I

haven't made many rolls (mostly yeast dough in muffin tins) so I was

excited to try this recipe. I was also impressed with my teff flour-

it seems very finely grained and silky, and had a nice fragrance. The

dough smells great, can't wait to taste a roll hot out of the oven.

Thank you again for sharing, your timing was great! THe rolls were

easy to form, and it was fun shaping the dough.. It did want to stick

to my fingers (not palm of hand) though, so I scooped it out with a

spatula and then sprinkled flour on top before working with it. (I

also floured my hands)

>

> I've frozen dinner rolls at dough-before-rising stage and then

thawed

> and baked later. I'm including the recipe I use below (I believe it

> was created by Cheryl in this group - sorry I don't remember for

sure,

> and I've included my own modifications to it). I took the dough out

of

> the freezer about 3 hours before I wanted to bake it, and just let

it

> sit at room temperature. Worked fine for us.

>

> Maureen

>

[Guest guest]

I just wanted to add that the rolls were incredible right out of the

oven, and still good the next day. (i microwaved them). I love

the " brown " flavor and the teff really seems to add something very

good. They remind me of Bette Hagman's white french bread, just gone

brown (and probably much better for you). Thanks again for sharing

the recipe, I have a new favorite!!! If anyone else has more

recipes to recommend with teff or buckwheat flour, please share!

I know we have many recipes in the files, but I like to get personal

recommendations before trying yeast recipes, as they are more

tempermental. TIA! (BTW, i'd give them a 9/10- and DH ate them

with every sign of enjoyment as well.)

>

> >

> > I've frozen dinner rolls at dough-before-rising stage and then

> thawed

> > and baked later. I'm including the recipe I use below (I believe

it

> > was created by Cheryl in this group - sorry I don't remember for

> sure,

> > and I've included my own modifications to it). I took the dough

out

> of

> > the freezer about 3 hours before I wanted to bake it, and just

let

> it

> > sit at room temperature. Worked fine for us.

> >

> > Maureen

> >

>

[Guest guest]

I find that you can use teff flour as a " general " flour like brown/white rice flour. I personally use it in higher proportions than most people try. For instance, to make 3 cups of GF flour mix, I might combine 1-1/2 cps ivory (or brown) teff, 1/2 cp sorghum, 2/3 cp potato starch, 1/3 cp tapioca starch. Can't eat sorghum? Use brown rice instead. But here, teff is half of the mix because it is high in protein and fiber and it has some natural gluten-like binding qualities. Since I've " discovered " teff I generally don't use much rice flour anymore and my baked goods don't have that anemic, " hi, I'm special dietary food " look. Teff isn't cheap, but it's not prohibitive if you buy it in bulk from the Teff Company. http://www.teffco.com

I bought a bag of Bob's Buckwheat too, on impulse, and I haven't opened it because I can't figure what else to use it for except pancakes. I'm thinking I may be able to use it for pie crusts...of course, teff works well there too.

I just wanted to add that the rolls were incredible right out of the oven, and still good the next day. (i microwaved them). I love the " brown " flavor and the teff

really seems to add something very good. They remind me of Bette Hagman's white french bread, just gone brown (and probably much better for you). Thanks again for sharing the recipe, I have a new favorite!!! If anyone else has more recipes to recommend with teff or buckwheat flour, please share! I know we have many recipes in the files, but I like to get personal recommendations before trying yeast recipes, as they are more tempermental. TIA! (BTW, i'd give them a 9/10- and DH ate them with every sign of enjoyment as well.)

>

> >> > I've frozen dinner rolls at dough-before-rising stage and then > thawed> > and baked later. I'm including the recipe I use below (I believe it> > was created by Cheryl in this group - sorry I don't remember for > sure,> > and I've included my own modifications to it). I took the dough out > of> > the freezer about 3 hours before I wanted to bake it, and just let > it> > sit at room temperature. Worked fine for us.

> > > > Maureen> >>

[Guest guest]

Thanks for all the info on the Teff flour!! I'm still very much

learning!!

What is the difference in the ivory and the brown - taste, feel

(gritty?!), nutrition, etc?

Which would you recommend that I buy first to try, IF I even need both?

Thanks again!

Margie R

In South Central PA...on the Mason Dixon Line