Panini senza glutine

Ingredienti

• 1 cup (5.5 oz.) white rice flour
• 1/2 cup (2.5 oz.) potato starch (not flour)
• 1/2 cup (2.0 oz.) tapioca starch
• 1/2 cup (2.0 oz.) millet flour
• 1 1/2 teaspoons salt
• 1 teaspoon xanthan gum
• 1 packet (2 1/4 teaspoons) instant yeast
• 2 tablespoons sugar
• 1 cup warm water between 95°-110°F
• 1 egg, room temperature
• 2 tablespoons olive oil (or oil of choice)
• 1 teaspoon white vinegar or apple cider vinegar
• 2 tablespoons of melted butter or additional olive oil for brushing the tops

Preparazione

1. 1

   Add white rice flour, potato starch, tapioca starch,...: Add white rice flour, potato starch, tapioca starch, millet flour, salt, xanthan gum, yeast, and sugar to a large standing mixer mixing bowl. Mix for one minute, or until combined.

2. 2

   Add the warm water, egg, oil, and vinegar...: Add the warm water, egg, oil, and vinegar and mix for 2-3 minutes, scrapping down the side of the bowl half way through.

3. 3

   Remove the bowl from the stand mixer, and...: Remove the bowl from the stand mixer, and scrape the dough from the sides. Using a dough scoop, or a 1/3 cup measuring cup, scoop nine dough balls into a 9X9 square baking pan, lined with parchment paper (or well greased).

4. 4

   Cover and let rise for 30 minutes. If...: Cover and let rise for 30 minutes. If you're in a colder environment, you can use the "proof" setting on your oven and rise the rolls in your oven. Note: If you're in a pinch for time you don't have to let them rise. They will still rise in the oven, just not as much.

5. 5

   Preheat your oven to 400°F.

6. 6

   If desired, brush the tops of the rolls...: If desired, brush the tops of the rolls with olive oil or melted butter (if you can do dairy) before baking. Bake rolls for 24-26 minutes or until brown on top and the centers are cooked through.

7. 7

   Remove from the oven and cool before serving....: Remove from the oven and cool before serving. Store in an airtight container for up to three days. Reheat before serving.