The rolls bake up high with quite a bit of oven spring that remains in the roll when it cools.
The resultant rolls have a very nice and controlled crumb.
Our local Trader Joe's has begun to carry a very odd flour - peanut*. My adventurous wife thought we needed some. I wasn't too sure, but she has a very persuasive personality. What to do with the flour? Peanuts are legumes; beans are legumes, so why not use peanut flour in a flour mix that uses bean flour! My favorite bean-based flour is a modification of Carole Fenster's, and we use it to make Challah and other breads that require high protein flour. Of course, you could use Bette Hagman's 4 flour bean mix recipe as a starter instead, and the result would be different. [Note: to make the "incomplete" flour mix from Bette Hagman's mix, leave out the bean flour.]
The first attempt resulted in a delicious roll that was good to eat as fresh bread or as toast. It works well with grape jelly (of course), butter with cinnamon sugar sprinkled on top, or a number of fairly sharp cheeses such as cave aged gruyere, or perhaps well aged cheddar. The bread slices beautifully.
Question is: could a bread loaf be made from the dough? Not sure - the dough is very sticky and it might not be possible to raise the weight of a loaf. But that is left for a future experiment.
Why is this bread interesting? Other than the fact that the bread is made with some peanut flour, it is very nutritious. Fifty-five (55) percent of the the recipe shown is composed of whole grain sorghum and peanut flours. Both are high in protein and nutritional fiber. All the ingredients, except for perhaps Expandex, are fully naturally occurring. Expandex is tapioca starch that has been chemically modified to produce stretch. But you could use sweet rice flour (also known as sticky rice or glutinous rice) as a substitute for Expandex. The result is likely to be a bit more crumbly.
|Amount and Measure||Ingredient|
|1-1/4 cup||Water - 110° F|
|1/2 teaspoon||White sugar|
|1 pk or 1 Tablespoon||Instant yeast - Our favorite is SAF. Our dis-favorite is Fleischmann's.|
|2 3/4 cups||"Incomplete" Gluten Free Flour (see recipe below)**|
|3/4 cup||12% fat (low fat) peanut flour - Trader Joe's or equivalent*|
|1/4 cup||Brown sugar|
|1-1/2 teaspoons each||Xanthan gum and guar gums or 3 teaspoons of xanthan gum|
|1 teaspoon||Kosher salt|
|1 teaspoon||Baking powder|
|3 Tablespoons||Melted soft margarine|
|Margarine to coat the mini pie pans|
|Olive oil to spray the tops of the rolls|
or Potato starch
|Conventional tapioca starch (Bob's Red Mill or obtain from Asian store)|
|Cup (2 oz)||Expandex or tapioca starch if you don't have Expandex
. Expandex will give you a properly stretchy bread while normal tapioca will give you a more crumbly result.You could try to substitute sweet rice flour for Expandex.
Cups (12 oz)
We think this peanut flour mix lends itself to cheese sandwiches, pancakes, grilled cheese, morning toast, and maybe coffee cake. Of course peanut butter cookies, and maybe white or chocolate cake. Don't use Expandex or sweet rice flour if you make cake, use guar gum instead of xanthan, and reduce the amount to 1/2 teaspoon per cup of flour in the recipe. Also the flour mix might be good for spiced baked doughnuts. Let us know what you do with it. : -)
*A word about peanut flour:
Although, ours came from Trader Joe's, "partially de-fatted peanut flour" is readily available on the Internet. Online stores sell both 12% peanut oil and 28% peanut oil peanut flour. Select the 12% type, and it will be very close to the type Trader Joe sells - maybe even identical.
**A word on flour mix:
You could substitute any gluten free flour blend (without bean components); however, this blend has been formulated to work well with legumes. If you were to use, for example, a rice flour based blend, the overall protein and dietary fiber would be less.