Overall a great recipe. We have made this several times at home. Two basic things, the recipe does not have a long enough bake time. We used 375F and found that it required 45 – 50 minutes to cook all the way (not leaving any slight “doughy” middle). If you bake at 400F it still requires 35 – 40 minutes. Secondly, traditional Parker House Rolls (the “gluten” kind) use a “sponge” for the proofing. Taking this lead, I used the liquid (both the milk and water) and 1/2 cup of the flour and the sugar to make the sponge. When we make the sponge, we always add a teaspoon of Apple Cider vinegar for that “proofed” flavor that you usually find in gluten breads. Let the sponge rise for 15 – 20 minutes before adding to the rest of the flour and butter. Flow the recipe. This flour (Scotts) is the best gluten free flour for bread making that we have used – we have been gluten free for 7 years and have used several other types and blends of flour. The Parker House Rolls from this recipe are perfect to give at any dinner with folks whom otherwise use gluten flour – they never know its gluten free.
Absolutely delicious! I made the sponge first as recommended in the previous review. I also baked significantly longer, about 40 mins at 375. Next time I’ll try adding onion flakes, or poppyseeds on top of the egg wash for another boost of flavor.
I’ve made this recipe numerous times. I also made the sponge like in the comments above and it’s so good. Even my “gluten free skeptical” family members loved it!
Overall a great recipe. We have made this several times at home. Two basic things, the recipe does not have a long enough bake time. We used 375F and found that it required 45 – 50 minutes to cook all the way (not leaving any slight “doughy” middle). If you bake at 400F it still requires 35 – 40 minutes. Secondly, traditional Parker House Rolls (the “gluten” kind) use a “sponge” for the proofing. Taking this lead, I used the liquid (both the milk and water) and 1/2 cup of the flour and the sugar to make the sponge. When we make the sponge, we always add a teaspoon of Apple Cider vinegar for that “proofed” flavor that you usually find in gluten breads. Let the sponge rise for 15 – 20 minutes before adding to the rest of the flour and butter. Flow the recipe. This flour (Scotts) is the best gluten free flour for bread making that we have used – we have been gluten free for 7 years and have used several other types and blends of flour. The Parker House Rolls from this recipe are perfect to give at any dinner with folks whom otherwise use gluten flour – they never know its gluten free.
Absolutely delicious! I made the sponge first as recommended in the previous review. I also baked significantly longer, about 40 mins at 375. Next time I’ll try adding onion flakes, or poppyseeds on top of the egg wash for another boost of flavor.
I’ve made this recipe numerous times. I also made the sponge like in the comments above and it’s so good. Even my “gluten free skeptical” family members loved it!
Cannot get over the difference using this flour blend! It’s wonderful and true fact that is has no “gums” is such a gift! Yay!