Hawaiian Sweet Bread isn’t just for the gluten-eating crowd anymore. Canyon Gluten-Free Bakehouse makes one, and it’s actually really good. It’s slightly sweet, has a little chew, and we even snacked on it plain. It’s certified GF, kosher, dairy free and free from GMO’s, all nuts, casein and soy. The ingredients below are directly from the Canyon Gluten-Free Bakehouse website.
*Call your local grocery store to see if they have it before you go – product and stock can vary.
INGREDIENTS: WATER, BROWN RICE FLOUR, TAPIOCA FLOUR, CANE SUGAR, WHOLE GRAIN SORGHUM FLOUR, NON-GMO EXPELLER PRESSED CANOLA OIL, CONTAINS LESS THAN 2% OF POTATO STARCH, XANTHAN GUM, EGG WHITES, EGGS, YEAST, SEA SALT, CULTURED BROWN RICE FLOUR, PSYLLIUM SEED HUSK, NATURAL FLAVOR, VINEGAR (ORGANIC CANE SUGAR VINEGAR), ENZYMES.
Gluten-Free Hawaiian Sweet Bread Recipe
- 3 cups GF bread flour (recipe below)
- 1/4 cup sugar
- 1 teaspoon salt
- 4 tablespoons unsalted butter, softened
- 2 teaspoons yeast
- 1 large room temperature egg
- 1 teaspoon vanilla extract
- 1 cup + 1 tablespoon pineapple juice
- egg wash – 1 large room temp egg + 1 tablespoon water, beaten
Gluten-Free Bread Flour
- 1/4 cup white rice flour (super fine)
- 1/4 cup brown rice flour (super fine)
- 2 1/3 tablespoons tapioca starch
- 1 3/4 teaspoons potato flour
- 2 1/3 tablespoons potato starch
- 1 1/2 teaspoons powdered pectin
- 2 teaspoons xanthin gum
- In a stand mixer bowl, combine flour, sugar and yeast. Combine thoroughly using a hand held whisk.
- Add the salt and whisk again.
- Add butter, egg, vanilla, and pineapple juice. Mix on low speed with the dough hook until combined.
- Increase mixer speed to medium and knead for 5 minutes. Dough will be sticky but stretchy. Scrape down sides of bowl with oil-sprayed rubber spatula.
- Place the dough into a large bowl, lightly oiled and covered with plastic wrap and refrigerate for at least 12 hours or up to 5 days.
On Baking Day
- Grease an 8″ round baking pan and set aside.
- Place the refrigerated dough onto a lightly floured surface.
- Knead it until smooth. You can use an oiled spatula to scrape as you go.
- Divide the dough into 12 equal pieces, shape the first piece into a ball, and place it in the pan. Repeat with the remaining pieces.
- Cover the pan with oiled plastic wrap and place in a warm location to rise for 30 minutes.
- Uncover the pan and brush rolls with egg wash. Let them finish rising uncovered, for about 20 minutes or until doubled in size. Preheat the oven to 350.
- Place the uncovered pan on the lower rack of preheated oven and bake until lightly brown, about 20 minutes.
- Let rolls cool briefly in pan before serving.
Let us know how they turn out!