Ingredients
- 10 oz. gluten-free ale (I like Green’s Quest Tripel Blonde Ale or Estrella Damm Daura lager for this recipe) or sparkling water, club soda or gingerale – room temperature
- 3 large eggs brought to room temperature
- 3 Tbs. olive oil
- 1 tsp. apple cider vinegar
- 2 Tbs. honey or agave nectar (omit if using gingerale)
- 3 cups Jules Gluten Free™ All-Purpose Flour
- 1 tsp. salt
- 1 Tbs. granulated cane sugar
- 2 1/4 tsp. rapid rise or bread machine yeast
- extra olive oil and milk (dairy or soy, coconut or hemp work well) for brushing on rolls
- sesame seeds, poppy seeds or other topping of choice
Preparation
Step 1
Prepare English Muffin rings or “bun pans” by oiling lightly with olive oil or canola oil spray. Place the rings on a parchment-lined baking sheet and set aside. You may also make these by dropping scoops of batter onto a parchment-lined baking sheet and smoothing the tops with a rubber spatula.
In a large mixing bowl, whisk together the eggs, oil, apple cider vinegar and honey.
In another large bowl, whisk all dry ingredients except yeast (flour, salt, milk powder and sugar). With mixer on low speed, slowly pour the dry ingredients into the liquids to combine. Continue beating while slowly pouring in the ale/sparkling water to mix. When incorporated, add the yeast. Beat until the batter is smooth, then increase mixing speed and beat for 4 minutes.
Pour batter into oiled rings or pans, filling no more than half-way up.
If making on parchment-lined baking sheets, scoop with a large spoon onto the sheet and smooth the tops with a rubber spatula. Don’t make the buns too large at this stage, unless you’re looking for kaiser rolls! Brush all buns lightly with olive oil.
Cover with oiled wax paper and let rise in a warm, moist place for 30 minutes (an oven preheated to 200 F, then turned off, with a bowl of water in the oven to add moisture, is a good option). Do not let the rolls rise more than double their size, or they will rise too much to support themselves and will collapse when cooling.
When the rolls have risen, lightly brush with milk to help them brown, then sprinkle any toppings on at this point. Bake at 375º F (static) or 350º F (convection) for approximately 20-25 minutes. The internal temperature of the rolls should be approximately 205 – 210º F. The rolls should have risen above the tops of the pans, and will be golden brown with a nice crust. Remove to cool in the pans for 5 minutes, then gently remove from the pans and serve with your favorite burger or dog!
Homemade beer bread fresh out of my bread machine!
Makes approximately 10 buns.
*Beer Bread Option:
You may simply bake this dough as a loaf in a bread machine by adding the liquids first, then the dry ingredients on top. Set on gluten-free setting or only one rise and no punch-down.
Check to be sure the loaf has reached 205-210F before finishing the bake.
Makes a lovely beer bread!