Gluten Free Soft White Bread or Rolls ~ Pam

Gluten Free Soft White Bread/Rolls

Ingredients:  In a small bowl combine

½ cup warm water (80-100 degrees)

2 teaspoons sugar

4 teaspoons dry yeast

In a small bowl mix the water and sugar, add the yeast then let it stand for 15 minutes.

Dry Ingredients

2 cups rice flour ( I do 1 ½  white rice flour and ½ brown flour)

2 cups tapioca starch

¼ cup sugar

4 teaspoons xanthan gum

2/3 cups powdered milk

1 ½ teaspoons salt

Combine the above 6 ingredients in a large mixing bowl.

Wet Ingredients

1 ½ cups warm water

4 Tablespoons oil or melted butter

1 teaspoon GF vinegar

3 eggs

Mix the above wet ingredients in a small bowl and beat well.

Directions:

Mix the above dry ingredients in a large bowl, and the wet ingredients in a small bowl. Then add the wet ingredients and the yeast mixture to the dry ingredients.

Beat on high for 2 minutes. The dough will still be quite sticky.

Use 2 small greased bread pans, as one large one seems to cause the bread to rise too high and become like a mushroom. Or use one 9 x 5 loaf pan and put the rest in 10-12 greased muffin pan holes.

Allow to rise in the pan in a warm place until doubled (about ½ hour).

Bake at 350 for 25 minutes or so. Adjust time depending on size of the loaves. I cook them until the center is about 209 degrees. I usually cover them with tin foil after about 13 minutes to prevent them from getting too dark.  Remove from pan to cool.  Allow to cool before cutting.