** Recipe from Gluten Free Cooking School **
* 12 oz. (2 2/3 c.) GF AP flour mix (made with sorghum)
* 12 - 18 oz. water
* 2 tsp. salt
* 1 1/2 Tbl. oil
* 1 Tbl. xanthan gum
* 1 Tbl. active dry yeast
* 1 Tbl. sugar
* 2 tsp. salt
* 1 1/2 Tbl. oil
* 1 Tbl. xanthan gum
* 1 Tbl. active dry yeast
* 1 Tbl. sugar
Heat oven to 375. Mix the sugar & yeast into 12 oz. of warm water and set aside to proof. Mix flour & salt in a mixing bowl, then add in oil & proofed yeast. Mix dough well, (2 min. w/ mixer), then gradually add in remaining 6 oz. of water. When dough is the right consistency it will be very smooth & shiny, but will still want to crawl up your mixer blades. Divide dough into 12 greased ramekins or muffin tins. Smooth the top of the dough down and let the rolls rise until they reach the top of the dish. Bake until brown on top. They'll also sound hollow when you tap on them.
** For those of you who are corn free, use tapioca starch, almond flour and guar gum for the xanthan gum. Probably will only need 12 oz. of water.
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