Living in Colorado is so nice. Our family loves to go to sporting events whenever we get a chance. There is Spring soccer, baseball in the Summer and CU Football in the Fall. Well, going to games is kind of similar to going anywhere outside of the confines of our safe gluten-free home, we never know what to eat or what we can eat.
Last summer, we decided to take my parents, who were visiting from California, to a baseball game. I was a little nervous because I did not know what my girls would be able to eat while they watched their grandparents enjoy a nice big juicy hotdog on a bun. And then there was that weekend last fall when their dad surprised them with tickets to the CU Football game, and everyone around them was enjoying big sub sandwiches from the local deli.
Not only is it hard to eat gluten-free when we are out in public, it is even harder to watch other people eat gluten out in public. I always try to bring a food that is equivalent to what everyone else might be eating. For hot dogs at the ball game we use Sweet Escapes Bakery hoagie rolls and for submarine sandwiches we enjoy my gluten-free French bread rolls. These rolls are meaty and can really hold up to all the sandwich fixin’s. I have tried to stress this year that it is not easy to be gluten-free in ‘the real world.’ And I believe it stops a lot of people who are in denial about their gluten allergies to give it a try. But I do hope through my articles that you see that there are solutions to any situation and your body will thank you for taking the time to seek those solutions out.
Gluten-Free French Bread Rolls
1/2 c. sorghum flour
1/2 c. millet flour
1 1/2 c. potato starch
1/2 c. tapioca starch
1 1/2 tsp. salt
1 Tb. sugar
2 tsp. xanthan gum
1 1/2 Tb. instant yeast
1 Tb. olive oil
3 large egg whites
1 tsp. cider vinegar
1 c. warm water (105 – 115 degrees)
In the bowl of your mixer, combine the dry ingredients. Add the olive oil and egg whites and mix to incorporate. Add the vinegar and most of the water. Beat for 2 minutes, adding the remaining water if needed to make a soft dough. (I held back 2 Tb.)
Using an ice cream scoop or spoon sprayed with non stick cooking spray, scoop the dough onto a large greased cookie sheet. Spraying the scoop helps, but I had to respray every couple of times.
Put the cookie sheet into a cold oven. Set the temperature at 400 degrees and bake about 25 minutes, depending on the size of the rolls. The rolls should be light brown on the outside. Remove from the cookie sheet and cool on a wire rack.