| Ingredients | Quantity |
|---|---|
| Gluten free multipurpose flour | 1 cup |
| Eggs | 4 nos |
| Water | ¾ cup |
| Potato starch | ¼ cup |
| Tapioca starch | ¼ cup |
| Corn flour | ¼ cup |
| Yeast | 2 Tbsp |
| White vinegar | 1 Tbsp |
| Castor sugar | 1 Tbsp |
| Salt | 2 tsp |
| Xanthan gum | 2 tsp |
Method
• Preheat oven at 175OC and grease the bread moulds.
• Take all the ingredients in a large mixing bowl and make smooth and lump free dough.
• Make round balls of dough weighing around 50 gm each and place it on a baking tray.
• Cover the dough and let the dough proof for 30 minutes.
• Bake at 175 O C for 45 to 50 minutes until golden brown. Remove from bread molds. Cool completely on wire rack.