Gluten Free Sopapillas
"You know those super squishy, soft-crusted rolls from Subway? Well, I made gluten free sandwich rolls in just that style. They are maybe the softest sub rolls I have ever … more »..."
INGREDIENTS
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1 3/4 cups (245 g) all purpose gluten free flour (I used Better Batter)
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3/4 teaspoon xanthan gum (omit if your blend already contains it)
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1/4 cup (36 g) Expandex modified tapioca starch*
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1 teaspoon kosher salt
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2 teaspoons baking powder
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2 teaspoons (8 g) sugar
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2 tablespoons (28 g) vegetable shortening, melted or neutral oil (like canola or vegetable oil)
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1/4 cup (2 fluid ounces) milk, at room temperature (any kind, just not nonfat)
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1/2 cup (4 fluid ounces) lukewarm water, plus more by the teaspoon as necessary
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Honey, for serving
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*For information on where to find Expandex, please see the Resources page. I have not yet tested Ultratex 3 in this recipe, but if you would like to try it here, I recommend using 12 grams of Ultratex 3 in place of the Expandex (1/3 the amount of Exp
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