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Start with activating the yeast. To do this you will need to warm the milk to 100-110ºF. Add the 1 TBSP. of sugar and the 2 1/4 tsp. of yeast. Stir, and let sit for about 15-20 minutes, or until you have a nice set of froth on top.
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Add the GF All Purpose Flour, tapioca starch, salt, xanthan gum, and baking powder together in a bowl and whisk it until well combined. Set aside.
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While the yeast is activating, add the egg whites to your mixer and mix on medium speed for 3 minutes.
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Add 1 egg yolk and beat on medium speed for 1 minute.
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Add the butter and beat on medium speed for 1 minute.
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Reduce speed to low and add the yeast mixture to the mixer.
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Add the dry ingredients to the mixer slowly while it is on low speed. You can add 1 cup at a time if that’s easier. Once you add all of it, allow to fully blend and then turn the mixer off. Scrape down the sides.
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Place a piece of plastic wrap over the top and allow it to rise for 30 minutes.
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Once it is risen, lay a piece of plastic wrap on your work space. You will probably need it about 2 feet long. Sprinkle the powdered sugar evenly. Spoon the dough evenly through the middle of the plastic wrap, leaving 4 inches on top and 4 inches on the bottom.
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Lay another piece of plastic wrap on top and roll the dough evenly in all directions to be about 1/4 inch thick.