- 2¾ cups Gluten Free Flour Blend
- 1½ tsp. Xanthan Gum
- 2 tsp. Instant dry yeast
- ¼ cup Sugar
- 1 tsp. Salt
- 1 cup Warm water (108F)
- 2 Tbsp. Butter, melted (you may substitute an equal amount of dairy-free butter substitute)
- 1 large Egg, at room temperature
- 1 tsp. Apple cider vinegar
- In the mixing bowl of your stand mixer, combine flour, gum, yeast, sugar and salt.
- With mixer running on low speed, add the warm water, melted butter, egg and vinegar. Mix on high speed 2 – 3 minutes.
- Grease an 8- or 9-inch round cake pan or pie plate.
- Scoop dough into mounds in the pan. A small cookie scoop works well for even portions. Begin by placing a scoop of dough in the center of your pan, then add scoops of dough around it, working from the center outward to the pan edges until all dough is used. To smooth out the tops of the rolls, dip your fingertips in water and lightly smooth the dough.
- Preheat your oven to 400F, place a lightly greased sheet of wax paper on top of your rolls (gently and lightly – do not press the wax paper down onto the rolls). Let the rolls rise in a warm place 25-30 minutes, until they are puffy and a bit larger. Do not allow dough to over-proof or the rolls will fall flat during baking.
- Bake 15-20 minutes, until tops are golden brown and dough springs back when lightly pressed on top.
- It is VERY IMPORTANT with most gluten-free breads that you allow adequate cooling time (minimum 30 minutes) before enjoying your baked goods. The bread continues to cook from the steam trapped inside and needs this extra time to prevent a gummy internal texture.