Bob's Red Mill Spring Into Baking

BOB’S RED MILL E-BOOK | 2020 SPRING INTO BAKING Gluten Free Spinach Artichoke Rolls MAKES: 8 ROLLS • PREP TIME: 20 MINUTES COOK TIME: 25 MINUTES • PASSIVE TIME: 1 HOUR These delicious, savory rolls are made with a mixture of millet and brown rice flour and filled with a delectable mixture of hummus, spinach and artichoke hearts. Serve with marinara sauce! Ingredients: STARTER 1 cup warmWater 105–110°F 4 tsp Active Dry Yeast 2 Tbsp Honey or Sugar DOUGH 2½ cups Bob’s Red Mill® Millet Flour ½ cup Bob’s Red Mill® Brown Rice Flour 1 Tbsp + 2 tsp Bob’s Red Mill® Xanthan Gum 2 tsp Baking Powder 2 tsp Salt ¼ cup dry Bob’s Red Mill® Gluten Free Egg Replacer or 4 Eggs; if using eggs, watch the dough to see how much liquid you need to add in the end, if any 2 Tbsp Olive Oil ½–1 cup warmWater, as needed FILLING 6 oz Hummus 2 cups fresh Baby Spinach ½ cup canned Artichoke Hearts, quartered Instructions: 1. Combine starter ingredients and let sit for 5 minutes, or until active and bubbly. 2. In a large bowl of a stand mixer with whisk attachment, combine millet flour, rice flour, xanthan gum, baking powder and salt. Add prepared egg replacer (or eggs), oil and yeast mixture. Mix on medium speed using a dough hook. Add additional water as needed, starting with a tablespoon at a time, until you reach a sticky yet workable dough (much like a soft pizza dough). Knead in the mixer for 5 minutes. 3. In a small bowl combine hummus and spinach. 4. Cover work surface with a layer of plastic wrap or silicone sheet pan liner. Lightly dust with rice flour, place the dough on the surface, then lightly flour the top of the dough. Cover with plastic wrap and roll into a 16 x 11-inch rectangle about ½–¾ inch thick, depending on preference. 5. Remove plastic wrap and spread the hummus mixture on the dough about ½ inch from the end. Evenly distribute the artichoke hearts over the hummus mixture. Using the plastic wrap or silicone liner as a guide, roll the dough away from you, making sure you get a good firm roll. Seal at the end. 6. Slice evenly into eight rolls. Place in a parchment-lined 9-inch baking dish or cast iron skillet. Lightly cover with plastic wrap or a light towel. Either leave in a warm, draft-free place in your kitchen or place in your oven with the light on. Allow to rise until doubled in size. This will take 1–2 hours depending on how warm your area is. 7. Place the rolls in a cold oven, then set the temperature to 350°F. Bake for 30–35 minutes or until lightly browned, but still soft. Serve warm with marinara sauce.