Ingredients
FOR THE WATER ROUX
- 3 tablespoons (26 g) all purpose gluten free flour blend (I used Better Batter)
- ½ cup (4 fluid ounces) water
FOR THE GF BREAD DOUGH
- 3 cups (420 g) all purpose gluten free flour blend (I used Better Batter), plus more for sprinkling
- 1 ½ teaspoons xanthan gum omit if your blend already contains it
- ¼ teaspoon cream of tartar
- ¼ cup (50 g) granulated sugar
- 2 ½ teaspoons (8 g) instant yeast (also called rapid-rise or breadmaker yeast)
- ½ teaspoon kosher salt
- 1 teaspoon apple cider vinegar
- 1 (50 g (weighed out of shell)) egg at room temperature
- 1 ¼ cups (10 fluid ounces) warm milk (about 100°F)
- 4 tablespoons (56 g) unsalted butter melted and cooled
- Water roux at room temperature
- Melted butter for brushing (optional)
