The quest for the perfect Gluten Free Bread accomplished.

Gluten Free Bread and Pull-Apart Dinner Rolls 

After nearly three years searching the internet for the perfect gluten free bread receipt I finally found the ONE.  This bread tastes like regular gluten bread, it does't crumble or fall apart and you can make a proper sandwich with if.  To top it off I got the thumbs up from my five year old as he does't eat any bread his mum makes. 

We make the pull apart receipt every Friday night I replace the sugar with honey.... it's just awesome.  Read more about replacing the sugar with honey at the end of the post.

Here is the bread receipt as promised.

Recipe from: Michelle @ MyGluten-freeKitchen.com

Recipe type: Yeast Breads/Rolls

Ingredients

• 2¾ cups (11½ oz.) Gluten Free Mama's Almond Blend Flour
• 1½ tsp. xanthan gum
• 2 tsp. SAF instant yeast
• ¼ cup sugar
• 1 tsp. salt
• 1 cup warm water (105-110°)
• 2 Tbsp. butter, dairy-free margarine, or Spectrum shortening, melted
• 1 egg (preferably room temp)
• 1 tsp. cider vinegar

Instructions

1. In the mixing bowl of your electric mixer, mix together flour, xanthan gum, instant yeast, sugar, and salt.
2. With mixer running on low speed, add in the water, melted butter (or substitute), egg, and cider vinegar.
3. Mix on high speed 3 minutes.
4. Spray 8" or 9" round cake pan or pie plate with cooking spray. Using a 2" scoop or ⅓ cup measuring cup, scoop dough into 9 mounds in the pan. I place one mound in middle, then scoop 8 mounds of dough side by side all the way around the pan.
5. Dip your fingertips into warm water and use to smooth out the tops of the rolls, continuing to wet fingers as needed.
6. Cover with a dry towel and let rise in a warm place 45 minutes to 1 hour.
7. During the last few minutes that the rolls are rising, preheat oven to 400°.
8. Bake in 400° oven for 26-28 minutes. Tops should be golden brown and if you measure temperature of dough, it should measure 200°.
9. Brush rolls with additional ½-1 Tablespoon of melted butter

You can double the amount of batter and bake it in a loaf tin approximately 31.5cm x14cm x9cm. 

Replace sugar with a 1/4 - 1/2 cup of honey and reduce the water by a 1/4 cup and devolve the honey in the warm water to make a delicious Sabbath Challah. 

Here is my personal gluten free flour mix:

4 1/2 cup white rice flour.

1 1/2 cup Glutinous rice flour.

2       cups potato starch.

1        cup tapioca flour.

4        tsp Xantham gum.

Measure by scooping into a measuring cup and then levelling it.  Whisk until completely mixed. 

Use cup for cup instead of gluten flour.

Enjoy!!! and please let me know how your bread turned out.

Chat soon.

Michelle

xxxxx