Gluten-Free Pain au Lait
Indulge in the soft, pillowy delight of Gluten-Free Pain au Lait, the perfect solution for those craving a buttery, French-inspired roll without gluten. Made with a carefully balanced gluten-free all-purpose flour blend and xanthan gum, these subtly sweet milk bread rolls boast a tender crumb and a lightly golden, glossy exterior courtesy of an egg wash finish. Infused with whole milk, vanilla extract, and enriched with eggs for a creamy richness, this recipe is a triumph in texture and taste. Ideal for breakfast or tea-time, these charming rolls can be enjoyed plain, slathered with butter, or paired with your favorite jam for a classic touch. Whether you're hosting a brunch or simply elevating everyday moments, this gluten-free classic will delight everyone around your table! Perfect for gluten-free baking enthusiasts, this recipe is a true crowd-pleaser.
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Recipe Information
Ingredients
- 300 g Gluten-Free All-Purpose Flour Blend
- 1 tsp Xanthan Gum
- 10 g Instant Yeast
- 40 g Granulated Sugar
- 1 tsp Salt
- 240 ml Whole Milk
- 60 g Unsalted Butter
- 2 large Eggs
- 1 tsp Vanilla Extract
- 1 Egg Yolk
- 1 tbsp Water
Instructions
In a large mixing bowl, combine the gluten-free all-purpose flour, xanthan gum, instant yeast, granulated sugar, and salt. Mix well to ensure even distribution.
In a small saucepan, heat the milk over low heat until just warm (about 40°C or 104°F). Do not let it boil. Remove from heat and add the butter, stirring until completely melted.
In a separate bowl, whisk together the eggs and vanilla extract.
Add the milk-butter mixture and the egg mixture to the dry ingredients. Mix with a wooden spoon or a stand mixer with the dough hook attachment until a soft dough forms.
Transfer the dough to a lightly floured surface and knead gently until smooth and elastic. If using a stand mixer, continue mixing on medium speed for about 5 minutes.
Shape the dough into a ball and place it in a lightly greased bowl. Cover with a clean cloth or plastic wrap and let rise in a warm place for about 1 hour or until doubled in size.
Preheat the oven to 190°C (375°F) and line a baking sheet with parchment paper.
Punch down the dough gently to remove air bubbles. On a floured surface, divide the dough into 8 equal pieces.
Shape each piece into a small, smooth oval or rectangle-shaped roll and place them evenly spaced on the prepared baking sheet.
Cover the rolls with a damp cloth and let them rise again for 30-40 minutes, or until puffy.
In a small bowl, beat the egg yolk with 1 tablespoon of water to create an egg wash. Brush this gently onto each roll for a glossy finish.
Bake the rolls in the preheated oven for 20-25 minutes or until golden brown and firm to the touch.
Remove from the oven and allow to cool on a wire rack before serving. Enjoy your gluten-free Pain au Lait plain or with your favorite spread!
Nutrition Facts
Calories |
2088 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 76.8 g | 98% | |
| Saturated Fat | 39.3 g | 196% | |
| Polyunsaturated Fat | 0.3 g | ||
| Cholesterol | 719 mg | 240% | |
| Sodium | 2652 mg | 115% | |
| Total Carbohydrate | 323.6 g | 118% | |
| Dietary Fiber | 13.8 g | 49% | |
| Total Sugars | 53.4 g | ||
| Protein | 34.3 g | 69% | |
| Vitamin D | 5.2 mcg | 26% | |
| Calcium | 431 mg | 33% | |
| Iron | 4.3 mg | 24% | |
| Potassium | 692 mg | 15% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
