· 2 cups rice flour
· 1 ¾ cups tapioca flour
· ¼ cup sugar
· 2 teaspoons sugar
· 3 teaspoons xanthan gum
· ½ teaspoon salt
· 2⁄3; cup lukewarm water
· 1 cup lukewarm water
· 1 ½ tablespoons yeast
· 4 tablespoons melted butter
· 1 teaspoon apple cider vinegar
· 4 eggs
· sesame seed (optional)
In mixer, combine the flours, 1/4 c sugar, xantham gum, and salt. 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. 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. Place the bowl in a warm spot, cover with greased plastic wrap and a towel, and let rise approximately 1 hour. 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.
Preheat the oven to 400 F and bake the large loaf for approximately 1 hour. Bake the rolls 25 minutes.
For a nice challah board to serve your gluten-free challah, check out our challah boards gallery.