Ingredients
Scale
- 1 cup (240 ml) milk (or dairy-free milk)
- 2 tbsp sugar
- 2 1/4 tsp active dry yeast (1 packet)
- 2 cups (240 g) gluten-free all-purpose flour blend (with xanthan gum)
- 1 cup (120 g) tapioca starch
- 1 tsp salt
- 1 tsp xanthan gum (if needed)
- 2 large eggs
- 1/4 cup (60 ml) neutral oil
- 2 tbsp melted butter (or dairy-free spread)
Instructions
- Warm milk to about 105–110°F (40–43°C), dissolve sugar and yeast in it.
- In a bowl, whisk together gluten-free flour blend, tapioca starch, salt, and xanthan gum.
- Add eggs, oil, melted butter, and yeast-milk mixture to the dry ingredients.
- Beat with a stand mixer on medium for 2–3 minutes until smooth.
- Let dough rest for 20 minutes to hydrate.
- Scoop 12 equal portions into a greased 9×13-inch pan, cover, and proof in a warm spot for 30–45 minutes.
- Brush with melted butter and bake at 375°F (190°C) for 18–25 minutes until golden and internal temperature reaches 195–200°F (90–93°C).
- Cool slightly before serving.
Notes
For a dairy-free version, use unsweetened almond or oat milk and vegan butter. Adjust oil as needed.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Bread
- Method: Baking
- Cuisine: American
- Diet: Gluten-Free