What’s not to love? Most of us probably associate homemade bread with happy memories, and it certainly is a wonderful sensory experience to eat buttered bread still warm from the oven. You may have to adjust the cook time or the quantity of flour to make sure the recipe turns out right for you. As long as you make sure the weight of the flour you are using is the same as in the recipe, the quantity of all the rest of the ingredients will probably be fine.
Ingredients:
- 2¾ cups (11½ oz.) King Arthur’s Gluten Free All Purpose Baking Mix
- 1½ tsp. xanthan gum
- 2 tsp. SAF instant yeast
- ¼ cup Florida Crystals Natural Cane Sugar
- 1 tsp. Bob’s Red Mill Sea Salt
- 1 cup warm water (105-110°)
- 8 tbsp. Minerva Dairy Grass-fed Butter, melted
- 1 egg, at room temperature
- 1 tsp. Bragg’s Apple Cider Vinegar
Directions:
- With an electric mixer, blend the baking mix, xanthan gum, instant yeast, sugar, and salt. Cutting out sugar is usually great, but please don’t attempt to substitute honey or a calorie free sweetener in this recipe. Sugar is the only thing we’ve found that lets the yeast grow well enough to get the right rising action in the bread.
- Turn the mixer speed down to low and slowly add in the warm water, melted butter, egg, and vinegar.
- Beat the dough on medium speed for about 3 minutes.
- Grease two 8″ or 9″ round cake pans or pie plates with oil or butter. You can use a spoon or your own trusty hands to form 10 to 12 balls of dough. Gently roll each ball between your palms to smooth them out before setting them in the baking pans.
- Brush or spoon melted butter over each ball of dough to prevent them from drying out as they rise. Gluten free bread has a tendency to be dry-ish, so as long as the fat you’re cooking with is healthy, don’t worry about it too much.
- Now you want to cover each pan with tin foil to let them rise. You can either let them sit on the counter for an hour, or you can put them in the fridge overnight.
- Fully preheat the oven to 400 degrees before you put the rolls in or they could fail to rise properly as they cook.
- Bake the rolls for 25 to 30 minutes. The rolls should look golden brown and have a resilient, spongy texture when lightly patted in the middle with the back of a spoon. Bread that isn’t done feels and looks rather sloshy or gelatinous underneath the firmer top part. You can also stick a thermometer between the rolls and check that it measures 200 degrees.
- For extra yum, you can brush the rolls with 1-2 tbsp. more of melted butter.
- We think these rolls are best served immediately after they come out of the oven, but as long as you don’t let them sit around for more than a few hours they will still be edible. If you are trying to keep them fresh for later, make sure they are fully cooled and tightly covered, then stored in the fridge for up to 2 days.
All is Well Health and Inspirations 