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No kneading. No proofing the yeast. No problem! This bread has great texture, perfect for sandwiches or toast. The maple syrup does double duty, adding flavor and activating the yeast. Rolls have a thick, crispy crust with an airy, slightly chewy interior
2 cups brown rice flour, preferably super-fine grind (see sidebar)
1 cup gluten-free oat flour
1½ cups sorghum flour or millet flour
1 cup tapioca starch/flour
½ cup potato starch
½ cup sweet rice flour
2 packages (2¼ teaspoons each) active dry yeast
1 tablespoon + 1 teaspoon xanthan gum
1 tablespoon salt
5 eggs, room temperature
4 tablespoons maple syrup or amber agave nectar
½ cup shortening or non-dairy margarine, melted
2½ cups milk of choice (rice, soy, hemp, nut milk), warmed to 110 to 120 degrees
1 egg white, lightly beaten with a fork (to brush tops of loaves)
½ cup gluten-free oats
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