bread - No Rise Egg Free Gluten Free Bread or Rolls

By tinathorn

Ingredients

• 3/4 cup gluten-free non-fat greek yogurt + 1/2 cup + 2 Tablespoons filtered water (or 1 3/8 cups buttermilk)
• 2 Tablespoons honey
• 2 1/4 teaspoons instant dry yeast
• 1 cup potato starch
• 1 cup non-GMO cornstarch
• 1/4 cup millet flour
• 2 1/2 teaspoons guar gum or xanthan gum
• 2 teaspoons gluten-free baking powder
• 1/2 teaspoon baking soda
• 1/2 teaspoon salt
• 1/4 cup extra virgin olive oil or your favorite cooking oil
• 1 egg, beaten (or milk for egg-free*) for basting
• 1/2 teaspoon sesame seeds, for topping (optional)

Details

Servings 2
Adapted from glutenfreerecipebox.com

Preparation

Step 1

Preheat oven to 350°F.

Add honey to yogurt and water or milk and microwave or heat in a sauce pan to warm to about 110°F.

Whisk in the yeast and set aside.

In the bowl of your mixer, add all remaining dry ingredients; mix on low to combine, scrape sides and bottom of bowl using a spatula, and mix again.

Set mixer to medium-low speed and slowly pour in the oil. Mix until the flour is the size of peas.

While mixer is still running, slowly pour in the yeast mixture. Mix on medium speed until well combined.

Add the dough to a 9x4x4" loaf pan; or add dough to a ziplock bag with 2-inches cut off from one tip. Pipe onto a parchment lined

, or similar pan. If using a loaf or baguette pan you may pipe small pieces in order to make rolls, two long loaves, or a combination of both.

Brush the top of the loaf or rolls with beaten egg and, if using, sprinkle with sesame seeds; and with moistened fingers, lightly pat into dough.

Immediately transfer loaves or rolls to a cooling rack to cool completely; or rolls may be served warm. Slicing loaves is much easier when they are cooled, and resting provides a bit of additional baking time. Though they taste wonderful fresh from the oven.