Best Gluten Free Bread Scratch Sandwich Panini

Directions

• Prepare pans for roll or bread pans for bread.
  Grease bread pan or pans and parchment liner the pan to overhang from sides. This will help with removal.
  Sheet pans for rolls.
• In the bowl of a stand mixer fitted with the paddle attachment, combine all the dry ingredients together adding the yeast at the end.
• Add the wet ingredients in 4-5 portions, mixing on low speed after each addition. Scrape down the sides of the mixer bowl as necessary during mixing.
• Turn the mixer to medium-high speed and mix for about 3 minutes. The dough will be thick, smooth and quite sticky wet.
• Scrape the dough into the prepared loaf pan. Using a wet spatula, smooth the top. Optional top with choice of topping.
• Cover the dough and allow it to rise in a warm, draft-free place for 30 to 45 minutes it should rise from 2/3 of pan to slightly overflowing the pan. In cooler weather you may have to extend the time it takes to rise.
• Meanwhile, preheat oven to 350 degrees F. Bake for 35 to 45 minutes or until loaf sounds hollow when tapped on the bottom of a single loaf.
• Remove the loaf from the oven, and allow it to cool for about 10 minutes in the pan before transferring to a wire rack to cool completely.
• Rolls can rise & bake on a lined sheet pan. The dough is very sticky. Scoop the batter into the pan, using food gloves gently oil the gloves and shape the rolls into the preferred shape BEFORE rising. To rise cover the dough and allow it to rise in a warm, draft-free place for 30 to 45 minutes. Bake rolls for 15-20 minutes. Tap on the side until loaf sound hollow.
  ** if you like to add topping do so before at the shaping step.