Easy Gluten Free, Rice Free, Vegan Artisan Rolls

• Vegetarian
• Gluten free

• Condiments

  • 1/4 cup Honey

• Baking & Spices

  • 4 1/2 cups Bob's red mill gluten free all purpose baking flour - buy bob's gf flour here
  • 1 1/2 tbsp Sea salt - buy sea salt here
  • 2 cups Tapioca starch - buy tapioca starch here
  • 2 tbsp Xanthan gum - buy xanthan gum here
  • 2 Envelopes Yeast

• Liquids

  • 3 3/4 cups Water at 100 degrees fahrenheit

Found on knowgluten.me

Description

Ingredients

• 4 ½ Cups Bob’s Red Mill Gluten Free All Purpose Baking Flour - buy Bobs GF Flour here
• 2 Cups Tapioca Starch - buy tapioca starch here
• 2 Envelopes Yeast (4 ½ tsp if you have a jar instead of envelopes) - buy yeast here
• 1 ½ Tablespoon Sea Salt - buy sea salt here
• 2 Tablespoons Xanthan Gum - buy xanthan gum here
• ¼ Cup Honey (if youre vegan, replace honey with palm sugar)
• 3 ¾ Cups Water at 100 degrees fahrenheit (I use tap water and measure with a thermometer)

Directions

• In the bowl of a stand mixer, combine flour, starch, yeast, salt and xanthan gum.
• Pour in water and honey.
• Mix very well until completely smooth.
• Pour dough into a tall plastic container that will allow the dough to grow to about 3 times it’s current size.
• Cover loosely with plastic wrap and set in a warm area.
• Let rise for 2 hours.
• Place in fridge for at least 3 hours to become firm enough to handle.
• Drop scoops of dough onto a parchment lined cookie sheet. (I use an Oneida Trigger Ice Cream Scoop lightly greased with olive oil, buy the scoop here)
• Brush rolls lightly with olive oil.
• Cover lightly with plastic wrap and let sit for about an hour to warm up.
• Preheat oven to 420F
• Bake for 30-35 minutes, until rolls are a deep brown color.
• Let cool before serving.