My issues with gluten free baking in the past have been that the bread has an aftertaste or that it has no taste at all. So I have looked around, gotten a bunch of books on gluten free baking, read blogs and websites and there is one main problem with all of the recipes and one main problem with me.
The problem with me, is I'm a lazy cook. The problem with the recipes is that they have a lot of steps. I don't do well with a lot of steps or a lot of ingredients. I just shut down about ingredient number 7 or something, when I am reading these.
But we as a family love bread. Deeply. So I have kept trying and by that I mean trying to find a recipe that has flavor and no aftertaste and is pretty easy to mix up. My mother in law makes wheat filled potato rolls that are to die for and that is the standard I have been after in gluten free baking.
Finally, I think I may have gotten close. I took this recipe, and modified it a little bit. What I mean by modifying it a little bit is the following.
1. I used gluten free flour instead of wheat flour. I had 2 different boxes of flour mix here. One was a rice flour mix with xanthan gum and the other was a couple of other mixed flours.
2. I did not use a stand mixer because I don't have one. I mixed with a hand mixer.
3. I did not exactly follow the add this and add that methods by which I mean, I didn't even read them and just dumped everything in one bowl. Also, I did not mix it up very much because I have heard that gluten free flours, especially ones with gums added, do better with less mixing.
4. For half of the water, I added pineapple juice, for that all important ingredient that gluten free flours often lack ... flavor.
5. I cut out about half of the rising time because I am not only lazy, but impatient, but I would not recommend this. They didn't, of course, rise as much as they should have.
They were very good, not the best rolls I have had in my life, but the best ones that I have had in the last 5 years since I went gluten free.
I'm going to work on perfecting them, so stay tuned ... by Thanksgiving, I want them to be the best they can be.