Ingredients
Scale
- 2 ½ cups (350 g) all purpose gluten free flour blend
- 2 teaspoons xanthan gum
- ½ cup (60 g) tapioca starch/flour
- 2 â…“ teaspoons (7 g) instant yeast
- ¼ cup (50 g) granulated sugar
- 1 teaspoon kosher salt
- 5 tablespoons (70 g) unsalted butter, softened
- 1 egg (50 g (weighed out of shell)) at room temperature
- 1 teaspoon vanilla extract
- 1 ¼ cups (10 fluid ounces) pineapple juice, at room temperature
- 1 egg, at room temperature, beaten with 1 tablespoon water for egg wash
Instructions
- In a bowl, combine the gluten free flour blend, xanthan gum, tapioca starch, instant yeast, and sugar with a whisk.
- Add salt and mix again. Then, incorporate the butter, egg, vanilla extract, and pineapple juice, mixing on low speed until just combined.
- Increase speed to medium and beat for about 3 minutes, or until the dough appears whipped and clings to the sides of the bowl.
- Lightly grease a silicone spatula with cooking oil spray and scrape down the bowl's sides to ensure all ingredients are combined.
- Transfer the dough to a lightly oiled bowl, cover with oiled plastic wrap, and place it in the refrigerator to rise for at least 12 hours but can last up to 3 days.
Last Step:
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Ensure the gluten free flour blend does not already contain xanthan gum before adding it separately.
Allow the dough to rise adequately to achieve fluffy rolls before baking.
- Prep Time: 20 minutes
- Cook Time: NO DATA
- Category: Bread
- Method: Baking
- Cuisine: Hawaiian
Nutrition
- Serving Size: 1 roll
- Calories: 150
- Sugar: 3g
- Sodium: 150mg
- Fat: 7g
- Saturated Fat: 4g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 40mg