I swoon. 🙂 And wish I had a real camera.
The only Le Creuset pots I have are either the small French onion soup bowls I used today or large pots. From experience I knew I didn’t want to go too large or you risk the dough spreading out and looking more like focaccia than a roll. I was going to just use a casserole dish but then I got scared that it might not be able to handle the high heat.
As I was reading the recipe again I saw where gfandme said the finished bread would be about the amount of 4 rolls so I decided to pull out these small bowls and just make two.
I used 2/3 of her recipe…because I only wanted to use 1 cup of flour incase it didn’t work.
I couldn’t have been happier with the results. I would have never believed this would work gluten free. It was crusty and crispy on the outside but super chewy on the inside.
I loved the size of the smaller individual rolls so much that next time I make this I will increase the amount of dough…divide it into small rolls and then cook them all in one of my larger LC pots.
I used most of mine to sop up the gravy from this meal…
…but really the bread was the total star. 🙂