Mascarpone & parmesan bread rolls with chives & pine nuts

Before I share this recipe with you all, there's something that I need to get off my chest.

I've had it with this whole fad concept that people seem to think that gluten free is. I've also had it with people eating gluten free solely because they think it's healthy for them. I really don't know how to make this any clearer but: gluten free does not equal healthier people. You are basically denying yourself nutritients: vitamins & minerals because you avoid gluten without any medical reason to do so. Wheat, rye, spelt, whatever.... it's not unhealthy for you (unless you have celiac disease or a wheat allergy). And if you don't have a medical reason to avoid gluten, neither are the gluten. Eat the damn stuff, just do it with moderation. These grains contain nutrients you need & that celiacs need to compensate for with other foods to get their daily intake. Just stop eating all the processed shit that food companies try to sell you. Because that all does contain crap you do not want to eat on a regular basis. Just eat healthy and do not believe the hype, because that is pure marketing. It does not mean it's valid or true. And you are simply making the life of people who have no other choice but to live gluten free very, very difficult. Because you feed the common thought that gluten free is a fad and that you do not need to take it seriously. 

And to all the people on the other side of the spectrum that are rolling their eyes and questioning living gluten free: some people really do have a medical reason to eat gluten free. And it's a very valid one. I honestly hope you don't ever have to go through this strict way of life, where you have to watch out what you eat, to make sure your food does not get contaminated. Because one crumb of bread or a bit of wheat flour can make you sick. And I mean really, really sick. And yes weird things such as cosmetics, play doh or glue can contain gluten and if you forget to wash your hands it will contaminate your food. Just like that. For real. It's not a joke. My 8 year old is proof. He has celiac disease and he is doing remarkably well. Most of the time. He is very strict on his diet, but his intestines will always be his weak spot. Even if he sticks to his diet. Right now he is home with tummy cramps and other stuff that comes with it, solely because the stomach flu virus he picked up is harder on him than it is on others. And he is suffering from it longer than you & I would. He has this disease for life. So trust me, it's real. It's damn real.

Rant over. Here's the recipe to the mascarpone & parmesan bread rolls I made for my sons. Because living gluten free may be hard and serious 'shit', it's not the end of the world either. 

Ingredients:

• 250 ml (9 fl oz) of buttermilk
• 1  large egg
• 125 grams (4.5 oz) of mascarpone cheese
• 450 grams (1 lb) of gluten free bread flour (I used Le Poole mix for white bread)
• 2 teaspoons of xanthan gum
• 2 teaspoons of fiber husk
• 10 grams (0.25 oz) of granulated sugar
• half a teaspoon of iodized salt
• 75 grams (2.75 oz) of grated parmesan cheese
• 3 tablespoons of chopped chives
• 1 egg yolk, two tablespoons of water & pine nuts for decoration

Instructions:

1. Preheat the oven to 50 degrees centigrade (110 degrees fahrenheit) & put a bowl of water in the oven. The water will help the dough proof.
2. Put all the ingredients (except for the pine nuts) into a big bowl in the order you see above. 
3. Mix it all until you have a firm but sticky dough.
4. Divide the dough into 9 equal pieces and form them into rolls. I used the handle of a wooden spoon to make indentations on top (in the middle) of each roll. Just because it looks nice. 
5. Put the rolls onto a baking tray lined with baking parchment & put it in the preheated oven for about 45 minutes to let the dough proof.
6. Take the dough out of the oven and turn up the heat of the oven to 200 degrees centigrade (400 degrees fahrenheit).
7. Mix the egg yolk with the water & brush it on top of the bread rolls. Sprinkle with the pine nuts.
8. Put the bread rolls back into the oven for about 30-35 minutes until they are golden. 
9. Let them cool on a wire rack before you serve them, although my son ate his straight from the oven.

Enjoy!