Ingredients
Scale
- 2 cups gluten-free flour blend (about 260g)
- 1 cup warm water (240ml)
- 1 tsp active dry yeast
- 1 tsp sugar
- 1 tsp xanthan gum (or 1½ tsp psyllium husk)
- 1 tsp salt
- 2 tbsp olive oil
Instructions
- In a mixing bowl, combine warm water, yeast, and sugar; let it sit for 5-10 minutes until foamy.
- Add gluten-free flour blend, xanthan gum, salt, and oil; mix until a sticky, tacky dough forms.
- Cover and let the dough rest for 30-60 minutes for the yeast to activate.
- Preheat oven to 425°F (220°C) and a baking stone or sheet for 30 minutes.
- Shape the dough gently on a floured surface using wet hands or an oiled spatula.
- Bake on the preheated stone or sheet for 12-20 minutes until golden and set.
Notes
Store baked rolls or bread in an airtight container for up to 2 days, or refrigerate for up to 4 days. Freeze individually wrapped pieces for up to 2 months.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Bread
- Method: Baking
- Cuisine: Gluten-Free
- Diet: Gluten-Free
Nutrition
- Serving Size: 1 serving
- Calories: 200
- Sugar: 1g
- Sodium: 300mg
- Fat: 7g
- Saturated Fat: 1g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 2g
- Protein: 4g
- Cholesterol: 0mg