Ingredients
Scale
- 280 g gluten-free all-purpose flour blend
- 120 g tapioca starch
- 1 tsp xanthan gum
- 1 packet active dry yeast (2 1/4 tsp)
- 240 ml warm milk (100–110°F)
- 50 g unsalted butter, melted
- 1 large egg
- 1 tsp salt
- 2 tbsp sugar
Instructions
- Proof yeast in warm milk for about 10 minutes until frothy.
- In a bowl, whisk together gluten-free all-purpose flour, tapioca starch, xanthan gum, salt, and sugar.
- Combine the yeast mixture with melted butter and egg, mixing well.
- Gradually add the dry ingredients to the wet, mixing until a slightly sticky dough forms.
- Let the dough rise in a warm spot for 45–60 minutes until puffy.
- Shape the dough into 8 rolls and let them proof for another 20–30 minutes.
- Bake in a preheated oven at 375°F (190°C) for 18–22 minutes until golden.
- Brush with melted butter right out of the oven for a soft, shiny crust.
Notes
For dairy-free, swap milk and butter for almond milk and neutral oil. For a vegan option, use a flax ‘egg’ and vegan butter.
- Prep Time: 20 minutes
- Cook Time: 20 minutes
- Category: Bread
- Method: Baking
- Cuisine: American
- Diet: Gluten-Free