- Combine flour, sugar, xanthan gum, milk powder, and salt in mixer bowl. Set aside.
- In the 1/2 cup lukewarm water, stir in the yeast and 2 teaspoons of sugar. Set aside.
- Combine 1 1/4 cup water and shortening in microwave bowl. Heat gently until shortening melts.
- Blend dry ingredients as you slowly add the shortening, water, and vinegar. Blend.
- Stir in eggs, yeast, water, and sugar mixture.
- With heavy-duty beaters, beat dough for two minutes at high speed.
- Cover bowl with plastic wrap and set in a warm place to rise until doubled, 60 to 90 minutes.
- Beat on high for three minutes.
- Grease one large loaf pan or three small ones. Use greased muffin tins to make rolls.
- Spoon batter into prepared pan(s).
- Let rise until dough is above the edge of the pan.
- Preheat oven to 400 degrees F.
- Bake large loaf for 50 minutes with top covered with foil.
- Bake small loaves for 35 minutes.
- Bake rolls for 25 minutes.
Makes one large loaf, three small ones, or 18 rolls.
Note: Gluten-free dough will not toughen when handled.
|
