"There's a chew to it, a hallmark flavor and texture to it, and you pull them and there's a little bit of resistance. So it took a while until I was able to happen upon something that worked. She found that potato flakes from instant mashed potato boxes could re-create the classic, chewy texture. After sharing her recipe on her website, she found that other gluten-free eaters were similarly impressed with the power of the potato flake."
"It sounds obvious, but the key to making gluten-free, pull-apart dinner rolls that can appease everybody at Thanksgiving dinner is to create a roll that actually, you know, pulls apart. After trying and trying, Jules Shepard figured out how to do it. The secret ingredient? Potato flakes. Shepard included the recipe, along with nearly 50 others, in her new book, Easy Gluten-Free Bread Baking for the Busy, the Untrained, and the Skeptical, which just went on sale."
Instant mashed potato flakes recreate the classic chewy, slightly resistant texture of traditional pull-apart dinner rolls in gluten-free baking. The flakes provide chewiness and hallmark flavor, enabling rolls that pull apart with a little resistance. The rolls remain tasty the next day and make good sandwiches with leftover turkey. The recipe yields nine rolls and uses gluten-free all-purpose flour, quick-rise yeast, sugar, salt, instant potato flakes, and a carbonated liquid such as seltzer or ginger ale. Precise adherence to the recipe is necessary for reliable results. These attributes make the rolls suitable for holiday meals.
Read at www.mercurynews.com
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