Prep Time
25 minutes
Cook Time
40 minutes
Serves
8-10
Ingredients
- 3 cups sorghum flour (Recommended brand, Namaste)
- 1 cup tapioca flour (Recommended brand, Bob’s Red Mill)
- 1 cup brown rice flour
- 1 teaspoon salt
- 2 Tablespoons xanthan gum
- 1 teaspoon sugar
- 1 Tablespoon dry active yeast (Recommended brand, Red Star)
- 2 eggs
- 2 cups water, separated
- ¼ cup honey
- ½ cup avocado oil
- 1 cup evaporated coconut milk
- Avocado cooking spray (Recommended brand, Chosen)
- Recommended mixer bowl to make this recipe: Bosch
Steps
Preheat oven 350°
Fill small bowl with ½ cup warm water. Add sugar and yeast. Stir with spoon gently 3 times. In a warm space let yeast proof until it becomes bubbly, frothy and rises.
In bowl whisk together dry ingredients: sorghum, tapioca and brown rice flours, salt and xanthan gum.
In large mixer bowl, using beater attachments, combine eggs, remainder of water, honey, oil and evaporated milk. Mix well until all ingredients are combined.
Add yeast mixture.
Slowly add dry ingredients.
Mix on medium speed for 2-3 minutes.
Mixture will look like a thick batter.
Spray 1 bread pan with avocado cooking spray. Line bottom of pan with parchment paper and spray again.
Using a spatula, scoop bread batter into bread pan filling until ¾ full.
On cookie sheet lined with parchment paper and sprayed with avocado oil, spoon remainder of dough into circles to form rolls. Using a little water, smooth the top of the rolls with a spatula.
In a warm area of kitchen, place bread pan and cookie sheet. Cover gently with dish cloth and let rise 45 minutes – 1 hour.
Once bread is risen, bake for 40 minutes. Bake rolls for 30-35 minutes.
.