The thing I love about bread-making is that little tweaks can have a big impact. And this recipe is no exception. A few modifications turned my tasty white bread recipe into a different version, which we actually think is even tastier - it has a challah-like taste, and we just love that! The best part is that it's great as both rolls AND loaves. In fact, I often double this recipe and make 2 loaves AND 12 rolls. Leftovers freeze wonderfully. Enjoy!
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Our Favorite White GF Sourdough Bread and Rolls
Makes 2 loaves or 12 rolls
Mix together dry ingredients in a mixer:
1 cup brown rice flour
1/2 cup white rice flour
1/2 cup tapioca starch/flour
1/2 cup potato starch
1/2 cup arrowroot starch/flour
2 tsp xanthan gum
1 tsp salt
Add wet ingredients and then let beat/mix 2 minutes:
1/2 cup Gluten-Free Sourdough Starter
1 Tbsp honey
1 1/2 Tbsp maple syrup
4 Tbsp oil
3 eggs
1 cup lukewarm water
After beating two minutes, you can:
1. 2 bread loaves: Fill 2 buttered bread loaf pans halfway, cover with plastic wrap
2. 12 rolls: Scoop, using a very large cookie scoop, 12 rolls either onto a buttered cookie sheet or buttered 9x13 pan. Cover cookie sheet with inverted cookie sheet and wrap edges with plastic wrap to seal OR cover 9x13 pan with plastic wrap.
Let rise in a warm location for 4-5 hours, until doubled (or close to doubled). It won't look like much is happening for the first 2 hours, but then it will start to rise. Because you are using a sourdough starter and not adding any additional yeast, the rising time takes longer.
Preheat oven to 350F.
If desired, you can brush the loaves/rolls gently with 1 egg, beaten, before baking. You can also sprinkle on poppyseeds or sesame seeds, after brushing with egg, before baking.
Bake bread loaves 40-45 minutes, until nicely browned. Bake rolls 25-30 minutes, until nicely browned. Remove from oven and cool on a cooling rack.
We like it best warmed, but the bread/rolls reheat wonderfully in a toaster or oven. Eat within the first day or two, or slice and freeze to enjoy later. It freezes and reheats wonderfully. Enjoy!
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Fresh, airy rolls. Yum!
Makes 2 loaves or 12 rolls
Mix together dry ingredients in a mixer:
1 cup brown rice flour
1/2 cup white rice flour
1/2 cup tapioca starch/flour
1/2 cup potato starch
1/2 cup arrowroot starch/flour
2 tsp xanthan gum
1 tsp salt
Add wet ingredients and then let beat/mix 2 minutes:
1/2 cup Gluten-Free Sourdough Starter
1 Tbsp honey
1 1/2 Tbsp maple syrup
4 Tbsp oil
3 eggs
1 cup lukewarm water
After beating two minutes, you can:
1. 2 bread loaves: Fill 2 buttered bread loaf pans halfway, cover with plastic wrap
2. 12 rolls: Scoop, using a very large cookie scoop, 12 rolls either onto a buttered cookie sheet or buttered 9x13 pan. Cover cookie sheet with inverted cookie sheet and wrap edges with plastic wrap to seal OR cover 9x13 pan with plastic wrap.
Let rise in a warm location for 4-5 hours, until doubled (or close to doubled). It won't look like much is happening for the first 2 hours, but then it will start to rise. Because you are using a sourdough starter and not adding any additional yeast, the rising time takes longer.
Rolls pre-rise and post-rise. If desired, you can brush them with egg before baking and sprinkle with poppyseeds or sesame seeds.
Preheat oven to 350F.
If desired, you can brush the loaves/rolls gently with 1 egg, beaten, before baking. You can also sprinkle on poppyseeds or sesame seeds, after brushing with egg, before baking.
Bake bread loaves 40-45 minutes, until nicely browned. Bake rolls 25-30 minutes, until nicely browned. Remove from oven and cool on a cooling rack.
Rolls fresh from the oven.
Bread fresh from the oven, transferred to a cooling rack.
We like it best warmed, but the bread/rolls reheat wonderfully in a toaster or oven. Eat within the first day or two, or slice and freeze to enjoy later. It freezes and reheats wonderfully. Enjoy!
.JPG)
The bread loaves after cooling and slicing. The bread is wonderfully airy and has a light, yet rich flavor, similar to Challah-bread.
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