These are the best gluten free bread of any type I have tried.
- 2 1/4 teaspoons active dry yeast
- 1/2 teaspoon granulated sugar
- 1/2 cup milk (heated to 105-110 degrees) – see notes for dairy free
- 55 grams white rice flour (about 1/3 cup)
- 50 grams brown rice flour (about 1/3 cup)
- 65 grams Arrowroot (about 1/2 cup)
- 30 grams tapioca flour (about 1/4 cup)
- 16 grams sweet white sorghum flour (2 tablespoons)
- 1 1/2 teaspoons xanthan gum
- 1 teaspoon aluminum free baking powder
- 1/2 teaspoon fine sea salt
- 2 Tablespoons honey
- 1 large egg, room temperature
- 3 Tablespoons avocado oil
- 3 Tablespoons butter
Grease an 8×4 inch loaf pan with 1 tablespoon butter (or spray well with non-stick spray). Set aside.
Add warm milk to the bowl of a stand mixer.
Add sugar and sprinkle yeast, stirring, making sure the yeast is moistened.
Let sit for at least 15 minutes to “bloom” as you prepare the other ingredients.
Add the white rice flour, brown rice flour, Arrowroot, tapioca flour, sorghum flour, xanthan gum, baking powder, and salt to medium bowl.
Whisk well to combine.
When the yeast has bloomed (is super foamy), add the honey, egg, and avocado oil.
Use the paddle attachment to mix on medium low speed until combined.
Add the flour mixture and mix on low until combined.
Stop the mixer and scrape down the bowl.
Then mix on medium (6 on my Kitchen Aid Stand Mixer) for 1 minute.
Use a spatula to scrape down the sides of the bowl and form into a ball (dough should easily do this) and turn the dough ball out onto a well floured surface (I usually just flour some plastic wrap).
Sprinkle the top of the dough with additional gluten free flour and use a bench scraper or knife to cut the dough into 8 equal pieces.
Use well-floured hands to roll each piece of dough into a ball (best results if you squish/flatten the dough in your hands first THEN roll into a ball).
Drop dough balls into buttered loaf pan.
Place the dough to rise in a warm spot and cover loosely with plastic wrap or a clean kitchen towel. Let rolls rise for 1 hour.
In the meantime, preheat oven to 350 degrees.
After rising, brush the tops of the rolls with 1 tablespoon of melted butter before baking.
Then bake for 20-25 minutes (depending on your oven).
After baking, brush with 1 more tablespoon of melted butter and then remove from the pan and serve hot or warm.
Notes
- For Dairy Free, use unsweetened coconut milk in place of the milk. Brush the pan with oil instead of using butter and brush the rolls with a small amount of oil instead of butter (optional).
Adapted from “What the Fork”
