Oh pumpernickel rolls. The cravings for these dark, intensely flavored rolls are so real.
I made these rolls right before leaving for a week to enjoy the cooler weather in the wonderful city of San Francisco in sunny California.
This city has got to be one of my absolute favorite places. The weather, the sites, the city itself – just an amazing place filled with so much to do and so much to take in.
I won’t inundate you with pictures, but I’ll share some of my favorites.
I’m in awe of the Golden Gate Bridge. Here’s the actual story behind the building of it, but this structure is an amazing work of art.
And then we spent a few days South of San Francisco in Santa Cruz.
Another beautiful place that takes my breath away just thinking about it.
Gluten Free Pumpernickel Rolls
So you’d think that heading to a place like San Francisco, the sourdough bread capital of the world, that making something like sourdough rolls would be a better way to prepare for the trip. Well, since I have a really good sourdough rolls recipe on the website already, I figured I’d make something that I’ve been itching to make for a while.
This recipe was created by combining two things – a really old recipe and a bag of starch. Well not really a whole bag, but a lot of it.
The old recipe was one in a typed-out cookbook collection. I liked it because it was simple. The ingredients list was short and seemed like it could convert well to GF.
After a few trials and bumps in the road, these rolls are finally true pumpernickel rolls.
They’re are made exclusively with starch, which is a bit tricky.
Let me give you a few tips on working with starch and why it works so well in these rolls…
The Brand Matters
This is where the ‘trials and bumps’ come in – different brands of flours and starches preform very differently in gluten free baking – I’ve been using both Nuts.com and Bob’s Red Mill brand flours and starches. I’ve found these rolls NEED the Nuts.com brand tapioca starch. Otherwise the result is a very ‘holey’ roll.
Once you add the liquid ingredients to the food processor, the consistency of the dough will be very thick. Like a really thick cake batter.
Cooling the Dough
Simmering liquids are very hot – after adding and mixing them, the cooling time helps the batter come together and ‘firm up’. Then the next cooling time helps the batter absorb the rest of the ingredients and thicken.
Gluten Free Pumpernickel Rolls
- 2 1/3 cup tapioca starch
- 2 Tbsp. unsweetened cocoa powder
- 1 Tbsp. caraway seeds
- 1 tsp. salt
- ½ cup milk
- ½ cup vegetable oil
- ¼ cup water
- 2 Tbsp. molasses
- 2 large eggs
In the bowl of a food processor, combine the tapioca starch, cocoa powder, caraway seeds and salt. Pulse a few times to combine.
In a small saucepan, stir together the milk, oil, water and molasses. Bring the mixture to a boil and continue to stir constantly.
As soon as it’s boiling, pour the mixture into the food processor and process until the batter is smooth.
Set aside for 20 minutes.
Add eggs, one at a time, and process until well blended.
Scoop the dough into a bowl and cover lightly with a towel. Set aside for 20 minutes.
Preheat oven to 350 F. Prepare a 9 x 13 baking pan by spraying with cooking spray and then lining with parchment paper.
Using a large spoon, scoop 8 equal portions of dough and drop them into the baking pan.
Bake for 1 hour.
Remove from the oven and let the rolls cool in the pan for another 15 minutes. Remove the rolls from the pan and let them cool completely on a wire rack.