This is a nice basic and simple recipe to get you started making gluten free bread. Once you’re comfortable, experiment with adding cheese or up the fibre by adding some flax seed.
825 ml warm water (40°C or 104°F)
1 lb gluten free bread flour
170 g unsalted butter, melted
28 g instant yeast
75 g sugar
24 g (8 tsp) guar gum*
18 g salt (about 1 ¾ tbsp.)
Scooping into bread pans keeps the batter loose and helps it to stay lighter. Small pans work well for gluten free bread as they make a small light loaf. My small pans take about 3 scoops.
Muffin tins work well for dinner rolls. You can get larger muffin tins or rings for hamburger buns.
*If you’re trying to avoid gums you can reduce this amount or eliminate it. You will need to handle your gluten free bread dough very carefully and don’t bump the pans or the bread will deflate. I suggest trying with the gum if you’re new to bread baking, then experiment once you’re comfortable. If eliminating the gum try adding 3 tbsp. ground flax, chia or teff. It’s very absorbent and will help to provide some of the structure needed.
Gluten Free Cheese Buns
As an alternative, try dividing the batter in half. Make half into loaves as above and add 300g sharp cheddar to the other half and scoop into muffin tins.