Gluten-Free Rosemary Parmesan Pull-Apart Rolls - dummies

Gluten-Free Rosemary Parmesan Pull-Apart Rolls

By Jean McFadden Layton, Linda Larsen

This recipe for gluten-free rosemary parmesan pull-apart rolls uses a batch of Gluten-Free Sourdough Bread that is based on a Sourdough Starter mixture. Keep in mind that the Sourdough Starter mixture will need to rest for approximately three days before you can use it to prepare the batch of sourdough bread that is used in the following Rosemary Parmesan Pull-Apart Rolls recipe.

(Scroll down to see the recipes for Gluten-Free Sourdough Bread and Sourdough Starter.)

The dry ingredients in these recipes are measured by weight (grams), not volume (cups and tablespoons). Gluten-free flours are all different weights, so if you substitute one flour for another, cup for cup, you’ll run into trouble. For example, a cup of wheat all-purpose flour weighs 125 grams, but a cup of sweet rice flour weighs 155 grams. So, if you replace one cup of wheat flour with a cup of sweet rice flour, you’ll be adding 30 grams of extra flour( 155 grams – 125 grams), resulting in a dry, heavy baked good. Always try to substitute by weight, using a food scale.

Gluten-Free Rosemary Parmesan Pull-Apart Rolls

Preparation time: 30 minutes, plus rise time

Cooking time: 40 minutes

Yield: 12 servings

One batch Sourdough Bread (scroll down for the recipe)

1 cup grated Parmesan cheese

1/2 teaspoon black pepper

3 tablespoons fresh minced rosemary

Extra virgin olive oil or melted butter

  1. Make the Sourdough Bread as specified in the recipe below (scroll down for the recipe).

  2. On a large plate, combine the Parmesan cheese and pepper.

  3. Stir the rosemary into the bread dough.

  4. Prepare a 12-cup Bundt pan by spraying with nonstick cooking spray.

  5. Scoop the balls of dough using a Number 70 (1/3 cup or DP-12) ice cream scoop.

    Drop each ball into the cheese mixture and roll to coat.

  6. Place each ball into the prepared pan in one layer.

    Drizzle with a bit of extra virgin olive oil or melted butter.

  7. Repeat with the next layer of dough, placing each ball of dough on the junction of two rolls below.

    Drizzle with more oil or butter. Repeat until all the dough is used.

  8. Cover the dough with plastic wrap and let it rise for 8 to 10 hours, until doubled.

  9. Preheat the oven to 425 degrees.

    Cover the pan with foil and bake for 35 to 40 minutes, or until the internal temperature is 190 to 200 degrees.

  10. If the rolls aren’t brown enough, remove the foil and bake 5 minutes longer.

Per serving: Calories 540 (From Fat 50); Fat 6g (Saturated 2g); Cholesterol 5mg; Sodium 455mg; Carbohydrate 112g; Dietary Fiber 7g; Protein 15g.

Gluten-Free Sourdough Bread

Preparation time: 30 minutes

Cooking time: 35 minutes

Yield: 24 servings

150 grams potato starch

150 grams tapioca starch

140 grams sorghum flour

35 grams sweet rice flour

30 grams sugar

10 grams salt

20 grams xanthan gum

10 grams guar gum

1500 grams Sourdough Starter (scroll down for the recipe)

1/2 cup water

  1. Using a scale to measure the ingredients, combine the potato starch, tapioca starch, sorghum flour, sweet rice flour, sugar, salt, xanthan gum, and guar gum in a large mixing bowl for a stand mixer.

    Mix until the mixture is one color.

  2. Stir the Sourdough Starter to mix in any liquid that may be floating on the top. Add the Starter and water to the flour mixture.

  3. Beat on high for 5 minutes.

    The bread will change from a mass of soft dough to one with some bounce. The dough will look like strands on the sides of the bowl and will gather on the beater.

Gluten-Free Sourdough Starter

Preparation time: 10 minutes, plus rest time (approximately 3 days)

Yield: 2 cups

583 grams brown rice flour

583 grams sorghum flour

583 grams millet flour

290 grams sweet rice flour

74 grams garfava flour

155 grams white bean flour

  1. For this Starter Mix, combine all the ingredients and mix them together until the mixture is one color.

    Store this mixture in an airtight container and use it to make the Sourdough Starter.

  2. For the Sourdough Starter, combine equal weights of the Starter Mix and water.

    For example, you might use 1 cup Starter Mix and 1 cup water.

  3. Let sit, uncovered, in a warm spot in the kitchen for three days, stirring the mixture once a day.

    You’re trying to capture yeast spores that are naturally occurring in the air in your kitchen. You’ll have more success with this process if you bake some yeast breads in the days before you create a Starter. The Starter is ready when it bubbles and it smells like bread baking.

  4. When the Starter starts bubbling, hopefully by the third day, feed it with 1 cup Sourdough Starter and 1 cup water.

    Let it grow for a day and then feed it again. Repeat once more and the Starter is ready to use.