GLUTEN FREE TEXAS ROADHOUSE ROLLS RECIPE Using MOCK BETTER BATTER GLUTEN FREE FLOUR

Intro hey there welcome to the channel so we have found that one of the restaurants we can go to where Tara doesn't tend to have any issues is Texas Roadhouse while they don't have a dedicated gluten-free kitchen there are enough items on the menu that she can pick from and she has not had any issues from eating those options what she can't have however is the rolls that they are known for So today we're going to make gluten-free Texas Roadhouse rolls with the cinnamon butter and the original recipe called for a popular gluten-free blend of flour that I don't have so I'm going to make my own copycat version of that as well we've got a lot going on today so I'm Jamie with Savory sa I share gluten-free recipes tips tricks and resources to make your glutenfree lifestyle easier so please consider hitting subscribe and let's get started with all these copycat recipes so let's Initial Recipe Notes do a few initial recipe notes because there's a lot going on today the gluten-free Texas Roadhouse rolls clone comes from the Better Batter website that has been adapted and tested by Patrick augur The Better Batter mock better batter recipe comes from gluten-free on a shoestring that lady's been around forever she has a ton of videos and I love that she has some copycat versions of your favorite flower Blends so that's what we're doing for that cinnamon butter thankfully that's going to be the easy part of my day because I just have to mix some butter and cinnamon and a couple things together we will be making the recipe by weight today so the description is going to have a ton of information for you if you miss anything in the video I'm going to list all the ingredients I'm going to link you to anything you may need cuz there's a couple things in the flow that you probably don't have in the house or you may have a hard time in the grocery store so I'm going to do that as well links will be listed to the full recipe of each so I think that's all I have and anything else I'll say during the video or at the end if I forget like I normally do so let's get started with the copycat version of Better Batter flour okay so I am using the stand mixer Making the Mock Better Batter Gluten Free Flour today so I've got it in the bowl and it pretty much is an add everything to the bowl and mix so I'm making my flour blend right in the bowl the recipe calls for 490 G of Better Batter original or you can use their Artisan blend but there are a couple changes if you're using the Artisan blend I'm going to make the Better Batter original blend that is the Mock recipe from gluten-free and Sho string the recipe on the website makes it in cups but I only need 490 G of it on the website she actually gives the percentages of each ingredient so what I did is I took the total amount multiplied it by the percentage of of the ingredient I needed to get the grams I needed so I am going to run down the ingredients but they will all be listed below in the amounts I used for the blend you want to add 147 g of white rice flour 147 g of brown rice flour 73.5 G of tapioca starch 73.5 G of potato starch what are the ingredients you may not have is potato flour this is different than potato starch potato flour is actually dried potatoes that they have dried out and made into a powder so as you can see it's yellowish unlike starch that tends to be white this is going to offer some moisture retention in those rolls I actually can't usually find potato flour near me so I've gotten it online so it'll be linked below if you want to look into this product I'm going to use 24.5 G of potato flour zampen gum is in the recipe as one of the binders so I'm going to add 4 14.7 G of that and I've like this now zanon gum right now that's what I've been using I like that it's in a bottle and I can either pour it out when I'm doing it by weight or the mouth of the bottle is big enough to get a teaspoon in there so I like that I can get a spoon down in there plus I don't have to deal with it in a bag and trying to fish it out of a bag or the bag ripping so for the 14.7 G I don't have 0.5 and 0.1 and all that on my scale so I just took it up to 15 and then took a little bit out of it the other ingredient in this flour blend that you don't always see in gluten-free Blends is pectin so I just got this at the grocery store I actually think I got it at Walmart but this is an easy ingredient to get I think it's used for structure as far as I know it probably will help with moisture as well because it is pecin and of course that's what helps your jams and jelly gel so we're going to add 9.8 G of that as another binder the recipe also has 15 G of psyllium husk in it okay that's all in there for the rest of the dry ingredients I've got 11 G of Making the Gluten Free Texas Roadhouse Rolls Dough instant yeast I've got 46 G of white sugar It also says you could use 113 G of honey I'm going to use the sugar finally I'm going to add 5 G of salt now let's give it a good whisk that's going to break up the starches a little bit mix everything up throw starch all over my kitchen by the looks of it let's get this on the stand mixer you are going to need your paddle attachment so let me get everything together and we'll move forward let's get the white ingredients in the bowl and I am going to give you a couple substitutions in case you have other allergies that you are managing I'm going to add two eggs and the recipe does say you can use an egg substitute they suggest 100 G of aquafaba or a Chia egg substitute so for any of you that can't use eggs so you can try that I'm going to add 400 G of milk and I'm using whole milk today the recipe says if you need to you can use a milk substitute that milk was heated up to 110° F because of course we want to help activate the yeast I'm also going to add 30 G of melted butter this does say that you can use vegan butter if you need to so there's another substitute so plenty of ways for you to make this roll recipe your own at home if you need to all right we need to get it mixed up I'm going to start off on low just until everything's Blended and then I'm going to pick up the speed to high and I'm going to blend it for 5 minutes until it's cohesive and fluffy this says that the dough will be wet at this point so let's see what it looks like when it's done all right this is the 2 and 1/2 minute Mark as you can see it's all stuck on the paddle I'm going to clean the paddle off and do it for the second half of the 5 minute time all right it's been a 5 minute mix and the recipe says the dough will be wet I do find that it's wet but it's not soaked and it looks like a pretty good dough SL batter there it is all gathered down in the bowl it actually scraped relatively well into the bowl so now we need to let this hydrate so I need to cover it for 20 minutes with plastic wrap and then we will move forward with the shape in and resting so it's been 20 minutes and I Shaping and Baking the Gluten Free Texas Roadhouse Rolls actually think I can tell that it's risen some which is good I've got a large baking sheet that I have lined with parchment paper this is what we're going to bake them on I've got my silicone mat to help with sticking as well as a little bit of gluten-free flour down on the mat so now we have to roll these out all right so the bowl scraped out pretty well with the scraper it's sticking a little bit to my hands I think I'm going to put a little bit of flour in my hands just to help along the knot sticking all right got some flour in my hands and hopefully a little bit more if I need it it is a little stickier than I would like so let's flour the top of that a little bit don't want to add a lot guys just a little bit to hopefully keep it from sticking so I'm going to press it into the rectangle a little bit and then we will roll it the recipe says it serves 12 so I don't know if that means it's going to get 12 rolls or it's two rolls a person so let's just see what happens when we roll it out got my D scraper this is what I'm going to cut the rolls with and I'm also going to square it up a little bit okay we're going to call that good and it says you can cut them with a knife with a pizza cutter with a 3in square biscuit cutter so let's see how this goes for me cuz I don't usually cut straight lines okay so not horrible I don't know what that one's going to do it's a little bitty but anyway let's go with it got my bacon sheet let's get them onto that I've got them all on the board now it's says to brush them with a little bit of milk or non-dairy milk so let's do that I am going to proof these in my oven the recipe says for 35 to 45 minutes until they're doubled in size so I've turned the oven on to the lowest temperature setting I let it preheat for about a minute and then I turn the oven off I'm going to let them proof in the oven for about 20 minutes and then just let them proof on the counter for the remainder of the time because at the 20-minute Mark when I take these out I will turn the oven on to the 375 to preheat all right let's let them rise until they're doubled in size it's been 35 minutes and they have risen up some I guess they're double in size I can tell everything's closer than where it was to the other rolls so now we're going to bake these for 20 to 25 minutes until they're golden brown and we are baking two temperature so I'm going to bake them to an internal temperature of 210° so then I know that that they are done let's get these baked off and while they bake we will mix up the cinnamon honey butter okay so let's make the Making the Cinnamon Honey Butter cinnamon honey butter I am going to cut the recipe for that in half just in case we want plain butter as well the full ingredients will be listed down below but I am using half for this so I've got A4 of a cup of softened butter so that's half a stick I'm going to beat it until it's fluffy which it should just take a minute cuz it's soft nice and soft just took a minute to the butter I'm going to add 2 tbsp of powdered sugar 3/4 of a teaspoon of cinnamon and 2 tbspoon of honey give everything a good mix so there's our cinnamon honey butter the rolls are just about done I'm going to melt a little bit of butter to put over the tops of those while they're warm and then we're going to give them a taste so here are the rolls out of the oven they are nice and golden actually I Tasting and Recipe Notes can actually hold them without it burning me they did take about the 25 minutes I actually may have gone about 26 minutes until they registered 210 on my thermometer and they really started browning nicely at about 18 to 19 minutes in I've got a couple tablespoons of melted butter that I'm going to brush on them all right let's get ready to give them a taste so let's take a look at the finished rolls that's what they look like nice and golden they rose up some so they're kind of flat like Texas Roadhouse rolls tend to be also nice and golden on the bottom I feel that they baked well they did take the full bake time to 26 minutes I think for the rolls to reach 210° once they reach that temperature I know the dough is cooked through so I pulled them out Co in with butter so that's the inside and a little bit of the melted cinnamon butter from the photo but it's got to good crumb to it they are flat so I used a sharp serrated edge knife to cut it across so just go real slow with it and I it didn't break on me my butter is melted so I'm going to take a little bit of butter and put it on the other half as well all right I've got half of the butter half without because I try to taste things both ways let's see if I think it tastes like the actual gluten full rolls at Texas Roadhouse so I can't say that it tastes exactly like Texas Roadhouse rolls however it's still gluten-free so we have that going against us but the taste is actually good taste-wise I can't tell it's gluten-free so you guys know I like that about it texture-wise gummy is not the term I want but it does have a certain chew to it like I feel like I'm chewing once or twice more than I actually should be needing to with bread but I don't think it's a bad texture so it's not a reason to not make these let's taste the butter before it goes all over the floor or me that's what makes it I really like the cinnamon honey butter on those rolls really good on the rolls that makes the whole Roll to Me they are not bad by themselves but with the honey butter so much better okay my hands are clean half of the Roll is gone let me give you guys some recipe notes so I can finish the other half of that roll and I guess these were reheating for dinner tonight when Tara gets home so we made our own gluten-free mock version of Better Batter flour we got that recipe off gluten-free on a Sho string Nicole over at that blog site has been around for a long time she has multiple cookbooks as far as I know so so I definitely would make that gluten-free flour again especially since I could make just enough for this recipe I didn't have to make a bunch of it unless I wanted to so we will probably be testing that flow blend again with other recipes as I see them the recipe for the rolls really easy to follow it took me longer to do it because I had to actually make my own flour first as well but not a difficult recipe to put together not a difficult recipe to work with the dough wasn't super sticky it stayed together when I rolled it I didn't have it breaking up all over the place I really feel that this is a good recipe and easy to follow instructions all the way through were minimal look it was one page and those are the directions hardly anything on there real easy to follow definitely think you should if you want to make this recipe go and print this out cinnamon butter cinnamon honey the cinnamon honey butter I feel that it made the Rolls so what I didn't feel tasted like Texas Roadhouse rolls like from what I can have the cinnamon butter definitely help that in making this a real copycat version the rolls are flat like Texas Roadhouse the cinnamon honey butter is like Texas Roadhouse I think overall we did three copycat recipes if you count the cinnamon butter as its own I think it's worth doing I will link down below to the recipes the ingredients will be listed in the description and I will link to any of the ingredients that I think you're going to have a hard time finding as well as things like that silicone mat that I use all the time that thing comes out once or twice a week at this point I really do like that it helps with cleanup it helps with not sticking as much it's just an overall inexpensive product that I find helpful Outro guys what do you think of the recipe is it one you'd make is it one you'd not is it too many flowers in the blend I love to hear your comments below I do try to reply to all of them within a couple days or so depending on my schedule here I want to thank you guys so much for watching and I hope to see you in the next video