Ingredients
Scale
- 1¼ cups (150g) white rice flour
- 1 cup (120g) brown rice flour
- ¾ cup (90g) potato starch
- ⅓ cup (45g) tapioca starch
- 1 teaspoon xanthan gum
- 1¾ teaspoons instant yeast
- 1 teaspoon salt
- ¼ cup (50g) sugar
- 1¼ cups warm milk (100-110°F)
- ⅓ cup melted butter (cooled slightly)
- 2 large egg whites (room temperature)
- 1 teaspoon apple cider vinegar
Instructions
- Add warm milk, melted butter, egg whites, and apple cider vinegar to the bread machine pan.
- Layer the rice flour, brown rice flour, potato starch, tapioca starch, xanthan gum, instant yeast, salt, and sugar on top of the wet ingredients.
- Start the bread machine on the ‘Gluten-Free Dough’ cycle for 90 minutes.
- Once the cycle is complete, shape the dough into rolls and place them in greased muffin tins or on parchment-lined baking sheets.
- Cover and let the rolls rise in a warm place for 20 minutes.
- Preheat the oven to 400°F (200°C).
- Bake the rolls for 18-20 minutes or until golden brown.
- Let cool slightly before serving.
Notes
Adjust for dietary restrictions with dairy-free or egg-free alternatives as needed. Store rolls in an airtight container to maintain freshness.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Side Dish
- Method: Baking
- Cuisine: American
- Diet: Gluten-Free