Description

See the notes OR the post above for the gluten free flour blend recipe. Leftovers are best when heated in the oven or for 15-20 seconds in the microwave!

Ingredients

Scale

1 cup warm water, divided
3 tablespoons honey, divided
2 1/4 teaspoons Active Dry yeast (or one .25 ounce package)
1/2 teaspoon sea salt
2 tablespoons butter, ghee, or olive oil, melted
1 egg, beaten
2 cups + 1/2 cup gluten free flour blend, divided (see NOTES)
1 tablespoon psyllium husk powder

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Instructions

In a medium glass measuring cup or bowl, combine 1/2 cup warm water and 1 tablespoon of honey, stirring until dissolved. Gently stir in the yeast and set aside until the yeast has doubled to tripled in size.
In a large mixing bowl, combine the remaining 1/2 cup warm water, 2 tablespoons honey, sea salt, melted butter, and beaten egg. Whisk until combined. Add about 1 cup of the flour blend plus the psyllium husk, stirring until smooth. It should be the consistency of cake batter.
Pour the yeast mixture into the batter and stir. Add another cup of the flour blend. At this point, the mixture should have come together in a sticky batter. Grease your hands with a little oil and start to knead, pulling the dough from the front to the back and using the heel of your hand to press down. If the dough is too sticky to work with, add more of the flour blend a tablespoon at a time at the edge of the dough and work it into the dough as you knead. Keep kneading for about 5 minutes, until the dough is elastic and bounces back when pressed with your finger. Drizzle a little olive oil over the top of the dough to prevent it from drying out. Cover with a dishtowel and place in a warm area to rise.
After an hour or two, the dough should have doubled in size. Preheat the oven to 350 degrees. Grease a loaf pan or cake pan with oil. Sprinkle some extra flour in the pan and rotate to distribute around the pan, then turn it over and tap to get rid of excess flour. Pinch a golf ball-sized portion of the dough, roll it in your hands to form a ball, and place in the greased pan. Repeat, placing the dough balls about an inch apart until you run out of dough. Cover again and let rise for at least an hour.
Brush the tops of each bun with olive oil or melted butter and bake for 25 minutes, until lightly browned on the top. Let cool completely before separating the buns.

Notes

Gluten free flour blend: 2 cups white rice flour, 1 cup arrowroot flour, 1 cup potato starch, 1 cup almond flour

To make the blend, use the "spoon and sift" method - spoon each flour into the measuring cup and level with the back of a table knife before adding to a larger container to blend with the other flours.

Keywords: gluten free dinner rolls