In a small bowl combine:
1/2 cup warm water
2 teaspoons sugar
4 teaspoons dry yeast granules
Set aside and let stand for 15 minutes
2 cups white rice flour
2 cups tapioca flour
1/4 cup sugar
4 teaspoons xanthan gum
2/3 cup dry milk
1 and 1/2 teaspoons salt
Combine the above six ingredients in a large bowl (use largest mixing bowl).
1 1/2 cups water
4 tablespoons melted butter or oil
1 teaspoon gluten-free vinegar
3 eggs
Mix above dry ingredients in a large bowl, and the four liquid ingredients in a small bowl, then add the butter mixture and yeast mixture to the dry ingredients. Beat on high for 2 minutes. Use two small greased bread pans, as one large one seems to cause the bread to rise too high and become like a mushroom. Allow to rise in pan, then bake at 350 degrees 30 to 35 minutes covering with foil for the last 10 minutes. Adjust time depending on size of loaves.
I've made dinner rolls with this recipe. Using a small ice cream scoop, scoop three balls of dough into each cup of a prepared muffin pan. Adjust baking time to about 20 to 25 minutes.
I also just used this dough as the base for cinnamon rolls. Since the dough is too soft to roll, generously flour your work surface with gluten free flour. Instead of proofing the dough in loaf pans, use a large bowl and after proofing, pour the dough onto the floured work surface. Add these additional ingredients: 3/4 cup melted butter (cooled), 1 cup brown sugar mixed with 2 tablespoons cinnamon, and 1 tablespoon softened butter to grease a 9x13-inch pan. Dip your fingers into melted butter and flatten dough into a nine by eighteen rectangle. Spread the sugar cinnamon mixture on top of the butter and carefully start rolling the dough into a log (I've found it easier to assemble on a silicone measurng sheet). Cut the dough in half and cut each half into four pieces. Carefully transfer to prepared buttered pan. Bake for 30 to 35 minutes and top with glaze.
