Course correction, checked out my box of Better Batter for ways to substitute Better Batter ( My Favorite GF blend to date) in a more traditional style bread recipe--I learned that but much more--this amazingly simple recipe for Italian rolls. It called for Cornmeal as optional--I opted for Quinoa flakes as I am corn sensitive. I followed the recipe otherwise verbatim and was very happy with the result I used a Silpat and sprayed the remainder of the cookie sheet as instructed ( no silpat instructions) I didn't notice a difference using the silpat or not. Below is the recipe from the Better Batter Box:
Preheat Oven to 450* Grease a cookie sheet, sprinkling cornmeal or Quinoa flakes and set aside. In the bowl of an electric stand mixer, mix together 1 pk of Active Dry yeast and 2 1/2 C of warm water. Let sit for 5 minutes. After 5 minutes add 1 1/1 tsp salt and 3 1/2 C of Better Batter Gluten Free Flour and beat on high speed on stand mixer for 4 minutes. Spoon the batter onto the cookie sheet in 1/2 C scoops, smoothing the top with a spatula or ( as I used) wet hands. Brush the tops lightly with an egg beaten light ly with a Tbsp of water. Let rise for 15-25 minutes ( I did it for 25) then bake for 20-30 minutes ( I baked for 20-ovens vary)
Yield depends on size, I made 9 nice size rolls although I could have made them a tad bit smaller, they are filling and delicious!
All in all I am very pleased with how these rolls came out--I've already eaten one and want another :)
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