Gluten Free Lemon Rolls

theloopywhisk.com

Scott Gilbraith

subheading: Lemon curd:

100 g (½ cup) caster/superfine or granulated sugar

zest of 1 lemon (Ideally, use organic unwaxed lemons.)

3 US large/UK medium egg yolks, room temperature

¼ tsp salt

60 g (¼ cup) freshly squeezed lemon juice

55 g (½ stick) unsalted butter, cubed

subheading: Gluten free lemon brioche dough:

15 g (3 tbsp) whole/rough psyllium husk (If using psyllium husk powder, use only 13g.)

180 g (¾ cup) warm water

50 g (¼ cup) caster/superfine or granulated sugar

zest of 1 lemon (Ideally, use organic unwaxed lemons.)

160 g (1⅓ cups 1 tbsp) tapioca starch (You can use an equal weight of arrowroot starch, cornstarch (US)/cornflour (UK) or potato starch instead.)

135 g (1 cup) millet flour, plus extra for flouring the surface (You can use an equal weight of finely milled/ground brown rice flour instead, but your rolls might be slightly less fluffy.)

25 g (3 tbsp) sorghum flour (You can use an equal weight of light buckwheat flour, white teff flour or oat flour instead. Use the latter only if you're not sensitive to oats.)

6 g (2 tsp) instant yeast (If using active dry yeast, use 8g.)

6 g (1½ tsp) baking powder

5 g (2 tsp) xanthan gum

5 g (1 tsp) salt

100 g (⅓ cup 1½ tbsp) whole milk, warm

1 US large/UK medium egg, room temperature

35 g (2½ tbsp) unsalted butter, melted

subheading: Filling:

¾ of the lemon curd (about 170g or about ⅔ cup)

7 g (1 tbsp) cornstarch (US)/cornflour (UK)

subheading: Lemon cream cheese icing:

75 g (⅓ cup) full-fat cream cheese, room temperature

35 g (2½ tbsp) unsalted butter, softened

60 g (½ cup) powdered/icing sugar

½ to 1 tsp vanilla bean paste (or 1 to 2 tsp vanilla extract)

pinch of salt

¼ of the lemon curd (about 55g or about ¼ cup)

Directions at theloopywhisk.com

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