Ingredients
Scale
- 300 g gluten-free flour blend (about 2 1/2 cups)
- 1 tablespoon tapioca starch or arrowroot
- 1 tablespoon baking soda
- 1 teaspoon instant or active dry yeast
- Warm water (105-115°F)
- 1 tablespoon olive oil
- Salt to taste
- Egg wash (optional)
- Toppings: sesame seeds, poppy seeds, etc.
Instructions
- Combine dry ingredients in a bowl.
- Whisk in warm water and olive oil to form a soft, slightly sticky dough.
- Let rest for 30-45 minutes.
- Divide and shape into rings.
- Simmer in water with baking soda for 30-60 seconds per side.
- Drain and apply egg wash if desired.
- Add toppings.
- Bake at 425°F (220°C) for 20-25 minutes until golden.
Notes
Store in a paper bag inside a plastic bag for up to 2 days; can be frozen for longer storage.
- Prep Time: 35 minutes
- Cook Time: 25 minutes
- Category: Breakfast
- Method: Baking
- Cuisine: American
- Diet: Gluten-Free, Vegetarian