Origin: Challah

Ingredients

  • 2 cups rice flour
  • 1 3⁄4 cups tapioca flour
  • 1⁄4 cup sugar
  • 2 teaspoons sugar
  • 3 teaspoons xanthan gum
  • 1⁄2 teaspoon salt
  • 2⁄3 cup lukewarm water
  • 1 cup lukewarm water
  • 1 1⁄2 tablespoons yeast
  • 4 tablespoons melted butter
  • 1 teaspoon apple cider vinegar
  • 4 eggs
  • sesame seeds (optional)

Directions

  1. In mixer, combine the flours, 1/4 c sugar, xantham gum, and salt.


  2. Dissolve the 2 tsp sugar in the 2/3 cup of water and mix in the yeast. In a separate bowl combine the butter with the additional 1 cup water and vinegar.


  3. With mixer on low speed, blend the dry ingredients. Slowly add the butter/water mixture. Blend in the eggs, 1 at a time. The dough should feel slightly warm. Pour the yeast mixture into the ingredients in the bowl and beat the highest speed for 2 minutes.


  4. Place the bowl in a warm spot, cover with greased plastic wrap and a towel, and let rise approximately 1 hour.


  5. Return the dough to the mixer and beat on high for 3 minutes. Spoon the dough into a greased, floured loaf pan. Fill 2/3 full, you may bake the remainder in greased muffin tins, etc. (or make all rolls~about 18). Sprinkle tops with sesame seeds. Let the dough rise until it is slightly above the tops of the pans, about 45-60 minutes.


  6. Preheat the oven to 400 F and bake the large loaf for approximately 1 hour. Bake the rolls 25 minutes.

  7.