These are so yummy, light with a crunchy crust. Gluten Free, Dairy Free, Egg Free, Vegan. Made with Josie’s Best Gluten Free Muffin and More Mix.
- 2 cups warm water
- 1 packet rapid rise yeast (1.5 tsp)
- 1 tsp sugar
- 2 tsp apple cider vinegar
- ½ cup olive oil
- 3 cups Muffin and More mix
- 2 tsp salt
Optional: Add 1-2 tsp of fresh, chopped rosemary or herb of choice to the batter (when adding the dry ingredients) or everything bagel seasoning to the top before baking (pictured)
Dissolve sugar in water and sprinkle yeast on top to proof. Yeast should be foamy in about 5 mins. If you have fresh yeast you don’t need to worry too much about it proofing.
Add apple cider vinegar and olive oil to yeast mixture and whisk to combine
Add Muffin and More, Salt, and mix well.
You will have a sticky thick batter.
Gently scoop into well-greased muffin tins for rolls (fill 1/3 full) or into a well-greased loaf pan for a French bread type of loaf. Now cover the batter with a wet dish towel.
Place in a warm location to rise for at least 1 hr.- 2 hrs. My batter nearly quadrupled in 2 hrs.
After rise preheat oven to 400. You will have a very foamy batter at this point.
Cook 15-20 mins until cooked through (depending on size of rolls, loaf etc.) Remove while slightly warm and enjoy!