Friday, November 12, 2010

Gluten Free Pepperoni Rolls

Finally!  Gluten Free pepperoni rolls!  Not just any gluten free pepperoni roll,  ohhhh no!  These are the elusive West Virginia pepperoni roll.  This recipe has eluded me in both taste and texture for oh so very long.  But, ever since my new sandwich bread breakthrough, nothing seems out of my culinary reach.

The West Virginia pepperoni roll is found in every gas station, convenience mart, grocery store, and a few bait and tackle shops in the great state of West Virginia.  They can be found at some bordering states close by, but nowhere else in the United States.  People just stare at you funny when you ask for one.  (I'd like to note that they are just called "pepperoni rolls" not "West Virginia pepperoni rolls".  I just said that to clarify.)

I chose to make mine in a muffin tin, generally they are made in an elongated roll.


3 large eggs
1 package of Hormel Pepperoni (gluten free) 8 ounces

Group 1
1 cup potato starch (not potato flour)
3/4 cup quinoa flour
1/2 cup arrowroot
3/4 cup sweet white sorghum flour
3/4 cup sugar
3/4 teaspoon of salt
2 1/2 teaspoons of Xanthan Gum
1 teaspoon baking soda
1 teaspoon baking powder

Group 2
1/4 cup warm water
2 teaspoons of active dry yeast (1 packet, 8.75 grams)
1 teaspoon sugar

Group 3
3/4 cup whole milk
1 tablespoon apple cider vinegar

Begin by setting all ingredients out to come to room temperature.  Do not use anything cold with yeast.

Mix all the dry ingredients from group 1 together with a whisk in your stand mixer bowl.  Make sure to be thorough.

Set the flour mixture aside.  Mix the ingredients together from group 2 in a separate bowl and set this aside in a warm spot  to "bloom". Mix the ingredients from group 3 together in a separate bowl and set it out to come to room temperature.   When you reach this step, preheat oven to 175 and walk away for about 45 minutes to an hour.  Allow all ingredients to reach room temperature.

With dough hooks attached, mix the wet ingredients into the dry ingredients using your stand mixer.

At this point I cut up the pepperoni and stir it into the dough mixture by hand.  

Spray your large muffin tin with a nonstick cooking spray.  I used Crisco 100% extra virgin olive oil spray.

Spoon all the dough into the muffin tin evenly distributing it.  Place into the 175 degree oven to rise for 45 minutes.  Turn the oven up to 350 degrees and  bake for 30 to 35 minutes or until golden brown and springs back when touched.

Cool on a wire rack.

Here are a few pictures of the inside. 

These are just as soft and light and springy as the sandwich bread.   Stir in some mozzarella cheese for variety.


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