Hawaiian bread always makes me think of an old roommate of mine (ok, fine, ex-boyfriend). Dude was obsessed with Hawaiian bread – and Dr. Pepper…I’m surprised he didn’t bleed Dr. Pepper. I’d never even heard of it before – the Hawaiian bread, not the Dr. Pepper – but I was hooked as soon as I ripped off a chunk and my teeth sank into that squishy texture and the sweet bread hit my tongue.
Of course a gluten free version is a must. I can’t live without Hawaiian bread. How else would I make the best ham sandwich ever? Nope, can’t be done without it. But it’s all good, we can all relax now because gluten free Hawaiian bread is here!
The itsy-bitsy downside? There’s one key ingredient that you absoposilutely cannot substitute out and it’s kind of pricey: coconut flour. I can’t take credit for that great new word: absoposilutely by the way. No that goes to my 6th grade teacher who I guess ironically enough taught language arts. Oh well, I seem to have turned out ok 🙂
Coconut flour not only gives the right sweetness but it’s the absolute must-have for the texture! Coconut flour is probably the best gluten free “discovery” I’ve made in quite a while. You have to be careful with it in other recipes because of it’s flavor but the texture! Oh the texture! It’s gorgeous! It’s beautiful! It’s very gluten like! It lends that squishy feel that “real” bread has. It’s seriously some amazing stuff.
I typically make these as rolls. I have however put all the dough into a round spring form pan (is there any other shape of spring form?) and baked it so it resembled the King’s Hawaiian loaf. It works but you have to be really careful to get it baked all the way through. I like the rolls though even for sandwiches because I can make little sliders with them and small food is fun.
- 1 packet yeast
- ⅓ cup sugar
- 1 cup tapioca flour
- ¾ cup potato starch
- ½ cup white rice flour
- ¼ cup coconut flour (no substitutions)
- 2 teaspoons xanthan gum
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 1¼ teaspoon salt
- 1¼ cups pineapple juice, room temperature
- ¼ cup butter, melted & cooled slightly
- 2 large eggs, room temperature (if you're uncomfortable leaving eggs out, place cold eggs in bowl of warm water while you prepare other ingredients)
- Grease & rice flour a muffin tin. Set aside.
- In large mixing bowl combine the dry ingredients (that's everything from yeast to salt).
- Beat in pineapple juice, melted butter, and eggs. Beat well for 1½ minutes.
- Spoon into prepared muffin tin. Cover with plastic wrap & a towel. Set aside in a warm place to rise for 1 hour.
- Preheat oven to 325 degrees. Bake 20-25 minutes until tops are golden brown.
- Let cool 5 minutes in pan, then remove to wire rack to finish cooling.