Amazing Gluten-Free Homemade Bread Bowls
Ingredients
Yeast Mix
- 340 g water, warm
- 15 g active dry yeast
- 30 g sugar
Binding Mix
- 375 g water, warm
- 35 g psyllium husk, whole
Dry Mix
- 370 g potato starch
- 140 g tapioca starch
- 210 g sorghum flour
- 15 g salt
- 30 g olive oil
Add Last
- 1.5 tablespoons apple cider vinegar
Instructions
- Whisk together yeast mix. Let sit.
- In a separate bowl, whisk together the binding mix and set aside.
- In a third bowl, measure the dry ingredient list. Just add the olive oil right on top. It will mix in later. Whisk together.
- Combine dry ingredients, yeast mix, and binding mix in a mixer. Knead for 3-4 minutes or until ingredients are completely combined. If mixing by hand, the kneading may take a little longer to combine.
- Add the apple cider vinegar. Knead for 5-7 minutes longer. The dough will originally clean the bowl, but after mixing for a few minutes it will start to get sticky again and cling to the mixer or counter. That is when the dough is done kneading.
- Place a little sorghum flour on the counter and separate the dough into the desired number of pieces: 8 rolls are 200 g each, 6 rolls are 260 g each, and 4 rolls are 395 g each.
- Shape each piece of dough into a ball and roll it on the counter until smooth. Place on a pan prepared with parchment paper. Cover and let rise for 60 minutes. Preheat the oven to 450 with a metal pan on the bottom shelf.
- Slice 3-4 cuts on the top of each roll. Place in the oven. Add water to the hot pan on the bottom shelf to create a steam bath and help the rolls rise.
- Bake for 40 minutes. Cool before cutting.