Gluten-Free Multigrain Rolls

Gluten-free Multigrain Rolls, vegan

I set out to make some gluten-free rolls and then, because I couldn’t help myself, I decided to make them multigrain too. And just like that these adorable little Multigrain and Gluten-Free Cloverleaf Rolls were born.

Eating a variety of grains every day is one of the best things you can do for your body and with all the amazing flours that are so easily available to us today it is also one of the easier things you can do. At any time I have at least a dozen flours sitting in my pantry. I will confess that I don’t often touch some for months, but then I get on a cooking or baking binge and there they go!
I decided to make these gluten-free partly because a reader who is a fan of my Gluten-free Sandwich Bread asked for a recipe and partly because I like incorporating wholegrain and gluten-free foods in my family’s diet when possible. If you are new to baking gluten-free, you might want to read the sandwich bread post first for some useful tips. Follow them and you won’t go wrong.
Gluten-free Multigrain Rolls, vegan
GF rolls, multigrain and vegan recipe

If you don’t have all of these flours, use more of the others. I wouldn’t increase the amount of tapioca or brown rice flour by much since they are starchier than the others, but you can definitely use more of the millet or the sorghum or the oat flour, if that’s what you have. Or you could use quinoa or even wheat if you don’t mind the gluten.

This dough is more dough-like and less batter-like (the way gluten-free doughs tend to be) which is great because it gives you more leeway with actually shaping the rolls– an impossible task if you are working with a batter-consistency dough. And the rolls, once baked, have an airy texture and they taste amazing with the robust flavors of all those healthy flours– even the dough tasted amazing (yes, I confess, I always taste the dough).
Here’s the recipe. Enjoy, all!
Gluten-free Multigrain Rolls, vegan
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Gluten-free rolls nutrition information
Gluten-free Multigrain Rolls, vegan
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Fluffy Multigrain Pull-Apart Rolls

Multigrain Rolls

I made these multigrain rolls last Sunday and then, like Pygmalion, I went and fell in love with them.

Okay, not really, I mean they are rolls, for heaven’s sake. But they were so fluffy, so tasty and quite so exquisite that they brought out the inner poet in me. Or gourmet. Or gourmand. Whatever. You get the idea.

These rolls combine the healthful goodness of wheat flour, oat flour, spelt flour and sorghum or jowar flour but the best thing about them is that they are rather easy to make. In fact a little too easy. As I thought up this recipe and went about baking it, I had a tiny feeling that they were too good to be true. So when they came out of the oven looking all hot and fresh and smelling like heaven I was almost certain they were going to do something awful, like collapse on themselves.

Multigrain Rolls

They didn’t. In fact they were so good that I couldn’t wait to share them with you. Try them if you are looking for one more healthy bread to add to your family’s diet and don’t worry if you don’t have one of the flours. Just substitute with more of another.

Here’s the recipe. Enjoy!

Multigrain Rolls

Multigrain Pull-Apart Rolls
 
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Fluffy and easy pull-apart rolls.
Author:
Recipe type: Bread rolls
Serves: 12 rolls
Ingredients
  • 1 cup whole-wheat flour
  • 1 cup all-purpose flour
  • ⅓ cup spelt flour
  • ⅓ cup oat flour
  • ⅓ cup sorghum (jowar) flour
  • 2 tsp active dry yeast
  • 1½ cups warm water
  • 1 tsp salt
  • 2 tsp sugar
  • ½ tsp baking soda
  • 1 tbsp extra virgin olive oil plus more for coating the bowl
Instructions
  1. In a mixing bowl or the bowl of a stand mixer, mix the yeast with ½ cup of water and the sugar and set aside to activate, about five minutes.
  2. In a bowl, sift together all the flours, salt, and baking soda.
  3. Add the flours to the yeast mixture and mix  by hand or in a stand mixer. Drizzle in the remaining water slowly. If you are working in a humid, damp atmosphere the way it was when I made the bread you may not need all the water, so don't add it all at once. Knead for 3-4 minutes until you have a smooth dough.
  4. Add the oil and continue to knead until the oil is absorbed by the dough, another 3 minutes.
  5. Shape the dough into a smooth ball and place in an oiled bowl, turning over once to coat the top with oil. Cover with a kitchen towel and place in a warm place until the dough has doubled, about 2 hours.
  6. Punch down the risen dough on the countertop and divide it into 12 equal pieces.
  7. Shape each piece into a rectangle by pulling the sides and tucking underneath. You want the rolls to have a smooth top and sides.
  8. Place each roll in a lightly oiled 9 X 13 inch baking dish. The rolls should not touch each other.
  9. Brush the tops lightly with oil, cover with a kitchen towel and set aside for about 90 minutes or until the rolls have risen to about twice their original size and are joined at the sides.
  10. Bake the rolls in a 370-degree oven for 23 minutes until the tops are golden and the rolls sound hollow when you knock the tops with your knuckles.
  11. Remove to a rack to cool and when the rolls are cool enough to handle remove them from the baking dish and continue cooling on the rack.

Multigrain rolls nutrition facts
Multigrain Rolls
(C) All recipes and photographs copyright of Holy Cow! Vegan Recipes.

Fast Whole Wheat Bread

Whole Wheat Bread

I am strictly a weekend baker because after a busy day at work the last thing I want is to spend the whole evening in the kitchen. But this week I needed to bake some bread — fast, if I could help it– when I came across this ridiculously simple recipe in the Joy of Cooking that promised a quick and delicious bread. I was intrigued.

This is not one of those no-knead recipes but what saves you a good deal of time is the fact that you can mix all of the ingredients at one go– no need to proof the yeast first– and you don’t need hour-long rises. The bread does need two rises, but they are just about 30-45 minutes each. And in the end you are rewarded with a handsome loaf of bread that smells amazing, has a perfect crust– not too thick nor too chewy– and a soft, delicious crumb. I made the bread part whole wheat, although you could make this white if you had a mind to.

Whole-Wheat Bread

Here’s the recipe for Fast Whole Wheat Bread, just in time for you to bake up a storm over the weekend. If you’re a new baker, look through Holy Cow’s archives for a ton of tips on baking bread and particularly this post. I am always urging you on these pages to try baking your own bread because believe me it is one of the most rewarding experiences you will have as a cook, and yet there are so many among us who are absolutely petrified by it.

Enjoy, all!

Fast Whole-Wheat Bread

Fast Whole-Wheat Bread
 
Prep time
Cook time
Total time
 
Author:
Recipe type: Bread
Ingredients
  • 1 cup whole-wheat flour
  • 2 cups bread flour
  • 2¼ tsp (1 package) active dry yeast
  • 1 tbsp sugar
  • 1 tsp salt
  • 1 cup warm water (not hot-- you will kill the yeast)
  • 2 tbsp extra virgin olive oil
Instructions
  1. Place  1 cup of the bread flour, the whole-wheat flour, yeast, sugar and salt in a large bowl or in the bowl of a stand mixer. Whisk to mix together.
  2. Add the water and the olive oil and mix. Add more of the bread flour if needed. How much flour you will need will depend on where you live and what the weather's like. I made this bread on a rainy day in Washington and I needed nearly the whole cup. If you live in a dryer region you might need less.
  3. Knead the dough for 10 minutes by hand or with your dough hook set to low speed.  You should now have a smooth, pliable ball of dough that's not at all sticky.
  4. Place the dough ball in an oiled bowl, turning over once to coat the top with oil.
  5. Cover loosely with plastic wrap or a kitchen towel and set aside for 30-45 minutes or until the dough has doubled in size.
  6. Remove the risen dough from the bowl and punch it well to deflate all the gases. Using a rolling pin, roll out the dough into a triangle about 10 inches long. Now roll the dough toward yourself and make a cylinder, tucking down the seams and pinching them in so you have a smooth loaf.
  7. Place the dough in a standard loaf pan, seam side down (most loaf pans are 9 X 4½ or 10 X 5 inches)
  8. Cover loosely with oiled plastic wrap and let the bread rise in a warm place about 30-45 minutes or until the loaf has risen and domed over the top of the pan.
  9. Preheat the oven to 450 degrees Fahrenheit.
  10. Place the loaf in the oven and bake for 10 minutes. Then lower the heat to 350 degrees and bake another 30 minutes.
  11. Remove the loaf pan to a rack and let it stand until the bread is cool enough to handle. Remove the bread from the pan by loosening the sides with your fingers or a spatula. Place on a rack until it has cooled through.
  12. Slice. Eat.

 Whole-Wheat Bread

(C) All recipes and photographs copyright of Holy Cow! Vegan Recipes.

Whole-Wheat Maple Sourdough Rolls

Maple Sourdough Buns, a whole-wheat and vegan recipe

 My workplace is vegan and animal-friendly, so every day I get to work in the company of not just people committed to animal rights but also a number of furry, four-legged creatures who make coming in to work a lot of fun.

We have four cats who live in the office and dogs who come in every day with their parents. It is not unusual for me to walk into my office after a meeting and find my chair taken over by Fergie, a beautiful tabby with grave eyes, and never mind the cat bed sitting right there. Or to be pleasantly startled when Oliver, the handsome black cat, rubs against my legs while I am staring at the computer, trying to deal with a particularly tough problem.
Once in a while I’ll hear soft footsteps outside the office and look up to find Bailey the dog making his rounds. He will stop at my feet, give me a soulful look with soft, brown eyes, and then offer up his chin for a good scratch.
Vegan recipe for Maple Sourdough dinner rolls
Of course, it takes a certain kind of dog– or cat– to be comfortable in a workplace. I cannot even imagine taking Opie, who gets inordinately stressed in strange new places (and likes to chase cats) to work. But that’s another story for another day.
Is your workplace animal-friendly? Do you wish it was?
***
I wanted to make bread rolls this past weekend, and the recipe I came up with sounded like a winner before I had even started: Maple Sourdough Rolls. And here’s the clincher: it’s partly whole-wheat and wholesome with the nutty goodness of flax.
Maple and sourdough might sound like a strange combination, but these rolls are neither sour, nor do they taste cloyingly sweet. They have just the lightest kiss of maple flavor and the sourdough is only there to help make these rolls tender and give them a great rise. You won’t taste it at all.
This recipe makes a lot of rolls– 24– so they are great if you are expecting guests — or an army– to feed. I shaped them in a spiral for a little cuteness, but you can just roll them into smooth rounds or in crescents. They would also make great slider buns– halve the size of the rolls and you’d get 48 slider buns out of this recipe.
Here’s the recipe. Enjoy, all!
Maple Sourdough Rolls, a healthy whole-wheat and vegan recipe
Whole-Wheat Maple Sourdough Rolls
(Makes 24 rolls)
Ingredients:
1 packet (2 1/4 tsp) active dry yeast
2 1/2 cups warm water
1/4 cup maple syrup
1/4 cup extra virgin olive oil
1/4 cup flaxmeal
3 cups whole-wheat flour
3 to 4 cups all-purpose flour
1/2 tsp baking soda
2 tsp salt
Mix the yeast, maple syrup and warm water in a large bowl or the bowl of a stand mixer. Let it stand 10 minutes or until the yeast starts to froth.
Add 1 cup of whole-wheat flour and 1 cup of all-purpose flour. Mix and let stand for about 15 minutes.
Add the sourdough, flaxmeal, salt, oil, and baking soda. Add the flour, a cup at a time, alternating the whole-wheat and all-purpose flours, until the dough is no longer sticky.
Continue to knead for eight minutes on medium speed or by hand. Shape the dough into a smooth ball and place in a large, oiled bowl for an hour or until doubled in size.
Punch down the dough and divide it into 24 pieces. At this point you can shape the rolls any way you want to. I rolled each roll into a long cylinder, rolled it, and then tucked the end underneath. But you can shape them into burger-like buns or even crescents. Place the rolls on a lightly greased baking sheet at least 2 inches apart.
Let the rolls rise about an hour or until they have doubled in size. Preheat an oven to 370 degrees.
Bake the rolls for 23 minutes until golden-brown. Remove them to a rack and let cool for another 10 minutes. Remove the rolls from the baking sheet and continue cooling them on a rack.
These taste great warm from the oven, but you can also freshen them up later by popping in an oven for a couple of minutes.

(C) All recipes and photographs copyright of Holy Cow! Vegan Recipes.

Arbi Paratha, a Gluten-Free Indian Flatbread

Arbi or Colocasia Paratha, a gluten-free, vegan recipe

 Every month, for the last year or so, Opie — and we– have been making a trip to an acupuncturist in Northern Virginia. Opie has had osteoarthritis since he was just four. He is now pushing 11 and as he ages we are trying to ensure that he remains healthy, pain-free, and mobile.

I was rather skeptical about acupuncture, although friends recommended it highly. And a little worried about the idea of my baby as a pincushion. But I was reassured when we noticed an improvement in his comfort level during walks, and it also helped that Opie didn’t seem to mind. In fact, he enjoys his visits to the vet because he gets to socialize with other pooches, and even some cats, in the waiting room. He is also rather zen about the procedure itself. The veterinarian feels his spine for tense spots and sticks a number of long, slender needles here and there– he assures us that Opie doesn’t feel anything more than a slight prick when the needles go in, and in fact most dogs relax and even fall asleep during acupuncture. Opie doesn’t actually sleep but instead hangs around eyeing the treats that the veterinarian keeps on the table and rewards him with at the end of each session.

During one of our first visits to the acupuncturist, I discovered an Indian grocery store just up the street. Which was wonderful because the Maryland suburb of Washington that I live in has no Indian grocery stores  and I usually have to drive nearly 10 miles to get to one. Now I combine trips to the acupuncturist with my Indian grocery shopping, stocking up on spices, flours, and all sorts of delectable Indian veggies I can’t find anywhere else.

Arbi or colocasia paratha, a gluten-free vegan Indian recipe

One vegetable I always pick up is arbi, or colocasia.

This rather unpretty root vegetable can be hard to figure out for someone who’s never cooked or eaten it before. If you haven’t, think of it as the low-profile but high-impact cousin of the wonderful potato — now there’s someone we all know and love. Arbi has a whiter, denser flesh than potato’s, its skin is pretty much inedible, and its flavor is bland with addictively earthy tones. But in Indian cuisine, you can do with an arbi pretty much what you can do with a potato– you can make a delicious subzi out of it, shallow-fry it into crispy deliciousness with a few spices, dunk it in a sauce, or, like I did this time, turn it into a flaky, wholesome paratha that your tummy and your tastebuds will thank you for.

This paratha is gluten-free, partly because I wanted to try out some singoda flour, or water chestnut flour, that I also picked during my last trip to the Indian store. I had never eaten singoda flour before but it is commonly used in north India during religious fasts– in fact, all foods eaten in India during religious fasts tend to be gluten-free (I am not sure about the rationale behind that). I also added some sorghum or jowar flour to the recipe, and some besan for a little added crispiness. If you don’t mind the gluten, you could also just make these with whole-wheat flour. Sub part or all of the gluten-free flour with wheat and follow the rest of the recipe.

The technique I used for this paratha is an offbeat one– instead of making a stuffing, like one would with Aloo Paratha, I actually mixed the colocasia, boiled and mashed, and some spices and herbs into the flour. This also works better because gluten-free breads can be hard to roll out. If you make this paratha, try patting it out like another great Indian bread that often tends to be gluten free– Bhakri. This helpful video from Minoti of Vadani Kaval Gheta shows you exactly how to do it. You can also use a tortilla press lined with cling wrap or a rolling pin, but if you choose the latter roll out the paratha very carefully, flouring frequently and liberally.

Here’s the recipe. Enjoy, all!

Arbi Paratha, an Indian vegan recipe, gluten-free

Gluten-Free Arbi Parathas

(Makes 12 parathas)

Ingredients:

10 medium-sized arbi corms, cooked in boiling water until a knife inserted through the middle goes through cleanly and without any resistance. Arbi is easy to find in Asian or Indian grocery stores. Pick medium-sized corms that feel firm to the touch and smell fresh and earthy. I usually cook the arbi with some water in a pressure cooker, which is the easiest way to get them done, but you can submerge them in water, bring to a boil, cover with a lid, and let them simmer about 10-15 minutes until they are done.

1 cup singoda or water chestnut flour

1/2 cup chickpea or garbanzo bean flour, or besan

2-3 cups jowar or sorghum flour

1/2 tsp cayenne pepper

1/4 tsp turmeric

1/2 cup fresh mint leaves or coriander leaves, or a mix of both

1 tsp aamchoor powder (dry mango powder)

Salt to taste

Peel the arbi, chop roughly, and place in a food processor with half a cup of water along with the powdered spices, salt and the mint. Process until you have a really smooth paste. If you don’t have a food processor, try mashing the arbi with a potato masher as smooth as possible, and then mix in the water and the spices.

Mix the water chestnut and chickpea flours with the arbi paste and add the jowar a little at a time until you have a firm dough that does not stick to your fingers. You can do this by hand or in a stand mixer with the dough hook attached. Once your dough is ready, immediately form 12 balls and roll them in your palms to make them really smooth.

Now liberally flour the rolling surface and your fingers and pat out the parathas using the technique in Minoti’s video for rolling bhakri. You want to spin the paratha slightly each time your fingers make contact with the dough. It may sound complicated but trust me, you will get it. If the paratha feels like it’s sticking, flour again. If you do end up with a tear, patch it, flour over it, and continue patting it out. This paratha should be no more than five inches in diameter.

Heat a flat griddle over medium-high heat. Place the paratha on the griddle and flip over when bubbles start to form and golden-brown spots appear. Spray on some oil or and when the underside has golden-brown spots, flip over once more and cook for a few more seconds.

Serve hot with some vegan raita, chutney, or some spicy Indian pickles.

**
Every morning and evening, after his walk, Opie will burrow behind the boxwood in our front yard and sit there for as long as we will let him. Occasionally, he will surprise a passer-by with a friendly woof, leaving them scratching their heads because there isn’t a dog in sight.

(C) All recipes and photographs copyright of Holy Cow! Vegan Recipes.