originally from easy eats online magazine (no longer active)
Makes: about 2-pounds dough (You can half or double the batch)
I’ve used this dough for so many things, buns, bread, pizza dough, bread sticks, challah, soft pretzels sprinkled with coarse salt. If using dough for something that involves rolling out, refrigerate for a few hours first, sprinkle all surfaces liberally with brown rice flour and consider using an egg wash oil top to make it shiny. For all uses, cook until browned and a toothpick/knife comes out clean. I use a 375 degree oven. There are specific recipes for use of this dough at the end of the recipe.
Sometimes I will make a double batch of this dough, leave it in the fridge for days and use an ice cream scoop to scoop out a half dozen buns and cook them fresh with a meal, then use the rest for pizza or something else a few days later. This recipe has been well loved, even by a member of my extended family that won’t usually try anything gluten free (and he had seconds and asked for the recipe!)
½ cup brown rice flour
½ cup cornstarch
⅓ cup potato flour
1 cup tapioca flour
1 tablespoon xanthan gum
1 ½ teaspoons salt
1 tablespoon yeast
¼ cup sugar
1 ½ cups milk (cow, goat, almond, soy), at room temperature
½ cup (4 oz) unsalted butter, melted and slightly cooled or 1/3 cup sunflower oil
1. In the bowl of a standing mixer, whisk together the rice flour, cornstarch, potato flour, tapioca flour, xanthan gum, salt, yeast and sugar.
2. In a medium bowl combine the milk, butter and eggs. Using the standing mixer fitted with the paddle attachment, slowly add half of the wet mixture to the dry ingredients and mix until fully incorporated. Gradually add the remaining wet mixture and mix until a soft dough forms.
3. Transfer the dough to a 4-quart container, cover with a towel and let rest at room temperature until the dough rises, about 2 hours. Refrigerate for at least 3 hours or up to 3 days before using.
Makes 1 small loaf Prep time 20 min Cook time 40 min
Rice flour for dusting
1 pound All Purpose Gluten-free Bread Dough (above)
1 egg, beaten with 1 tablespoon water
Sugar for sprinkling
Poppy seeds for sprinkling
1. Position a rack in the middle of the oven; line a baking sheet with parchment paper.
2. On a well-floured work surface and using a rolling pin roll out the dough to form a ½ inch thick rectangle. Dust with more flour as needed to keep the dough from sticking.
3. Using a pizza cutter or sharp knife, cut the dough into three equal strips along the long side of the rectangle. Starting in the centre with the strip on the left, gently braid the strips, pinching the ends together at the end. Flip the loaf over and repeat, starting with the strip on the right. Place on the prepared baking sheet, cover with a towel and let rest for 40 minutes.
4. About 15 minutes before you’re ready to bake the challah, preheat the oven to 350º. Using a pastry brush, coat the top of the loaf with the egg wash, and then sprinkle with sugar and poppy seeds. Bake until golden and firm, 35 to 40 minutes. Let cool on a rack before slicing.
Cheesy Bread Sticks
Makes 18 Bread Sticks Prep time 20 min Cook time 15 min
Olive oil (about 1/3 cup)
Rice flour, for dusting
½ pound All Purpose Gluten-Free Bread Dough
2 ounces Parmesan cheese, finely grated
1. Position a rack in the top third of the oven and preheat to 400º. Generously grease a baking sheet with the olive oil. Using a rolling pin on a well-floured work surface, roll out the dough to form a ¼ inch-thick rectangle. Dust with more flour as needed to keep the dough from sticking.
2. Generously brush the topside of the dough with oil. Using a pizza cutter or sharp knife, cut into eighteen ¼ inch-wide strips. Gently pick up each strip, twist and place on the prepared baking sheet, leaving about ½ inch between. Freeze for about five minutes.
3. Brush the frozen sticks with oil, then sprinkle with the cheese and some salt. Let stand until at room temperature, about 10 minutes. Bake for 10 minutes, then remove from the oven and turn over the bread sticks. Return to the oven; continue baking until golden, about 5 minutes more. Let cool slightly on a wire rack before serving.
Makes One 10-inch pizza Prep time 10 min Cook time 10 min
Corn meal, for sprinkling
½ pound All Purpose Gluten-free Bread Dough
Rice flour, for dusting
1. Place a pizza stone or baking sheet in the oven and preheat to 500º. Sprinkle a clean work surface generously with corn meal. Dust your hands and the dough with rice flour and shape into a ball. Place onto the prepared work surface and cover with a piece of plastic wrap. Using a rolling pin, roll the dough into a 10-inch round. Dust with rice flour as need to keep the dough from sticking to the work surface.
2. Top your pizza as desired.
3. Slide the pizza onto the preheated stone or baking sheet and bake until golden, 8 to 10 minutes. Cool slightly on a wire rack, then cut into wedges.