Tracey Seaman, a single mom of two adolescents, is the test kitchen director for Everyday with Rachel Ray magazine, and has been a food editor, stylist, and recipe developer for over two decades. Among the many publications she has contributed to or worked: Food & Wine, Gourmet, Martha Stewart Living, and Martha Stewart Kids. She lives with her family in New Jersey. Seaman is also a coauthor of Real Food for Healthy Kids, (HarperCollins, 2008).

Tracey Seaman--

Brown Rice Sandwich Rolls

The inspiration for these moist and tender rolls, which are better than anything you can buy, and great for sandwiches and toasting, came from my friend Karen Antone, a mom who is the salt of the earth. There are a lot of ingredients, but once you have measured them out and combined them, mixing and making these rolls is easy. The dough resembles thick cookie dough, which is too moist for kneading and is best portioned out with an ice-cream scoop that has a release lever. You can use all brown rice flour or a mixture of brown and white rice flours.

1 cup warm water (105°F to 115°F)

1 teaspoon sugar

One 1/4- ounce packet active dry yeast

1/2 cup GF vanilla- flavored rice milk, at room temperature

1/4 cup honey

1/4 cup olive oil, preferably extra-virgin

1 tablespoon cider vinegar

3 large eggs, at room temperature

1 cup brown rice flour

1 cup white rice flour

1/2 cup sorghum flour, buckwheat flour, or quinoa flour

(see Cooks’ Notes)

1/2 cup tapioca flour

1/3 cup potato flour, plus more for forming rolls

1/3 cup ground flaxseed (optional)

1 tablespoon xanthan gum

2 teaspoons GF baking powder

1 1/2 teaspoons fine salt

1 teaspoon baking soda

1. Place the warm water in a glass measuring cup; stir in the sugar. Sprinkle the yeast on top, stir to mix, and let stand.

2. Meanwhile, combine the rice milk, honey, oil, vinegar, and eggs in a medium bowl and beat with a fork or a whisk to blend.

3. Combine the brown rice flour, white rice flour, sorghum flour, tapioca flour, potato fl our, flaxseeds, if using, xanthan gum, baking powder, salt, and baking soda in the bowl of a standing electric mixer with the paddle attachment.

Mix at low speed until the dry ingredients are well blended. Make a well in the center of the dry mixture and then pour in the yeast mixture and the eggs mixture. Mix at low speed until well blended, scraping down the bowl as necessary. Cover the bowl with a kitchen towel and let the dough rest for 20 minutes to mature the flavors.

4. Line a large baking sheet with parchment paper. Using a 1⁄3- cup-capacity ice- cream scoop, scoop out 12 scoops of dough, spacing the mounds evenly on the sheet. Place another half- scoop on top of each mound and, working with floured hands (using more potato fl our), lightly shape each mound into a smooth ball. Return to the parchment and shape into a patty (like an English muffin) 3⁄4 inch high. Cover with a towel and let rest while you preheat the oven to 350°F.

5. Bake the rolls in the center of the oven for about 20 minutes, until golden on top, golden brown underneath, and hollow sounding when you tap on top with your fi nger. Let cool for at least 15 minutes before serving.

Cooks’ Notes

✤ Sorghum, buckwheat, and quinoa fl ours all have specific flavors they lend to the rolls. Any of them is a good choice because they add protein and fiber, but because they are intense, we only suggest a small amount; you can also substitute rice flour for any of them in this recipe. Brown rice flour is also more nutritious than white rice flour.

✤ The addition of tapioca and potato flours and xanthan gum adds chewy texture to the rolls and should not be substituted.

Phillip A., twelve, of Leonardo, New Jersey, loves these rolls with a hamburger or sliced turkey for lunch at school.

Prep: 20 minutes plus resting and cooling

Baking: 20 minutes

Makes 1 dozen 3- to 4- inch rolls

per roll:

273 calories, 8g fat

(1g saturated),

46g carbohydrates,

3g fiber, 5.5g protein 

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