To make the tangzhong

• Start by making the tangzhong first, in a small saucepan on medium-low heat.
• Add the almond milk, water, flour and whisk to combine. 
• Continue whisking until the mixture starts to become a paste then set aside.

To make the dough

• To prepare the dough, add the gluten free flour blend, tapioca starch, instant yeast, cane sugar and pink salt to a stand mixer.
• Use a spoon to stir and combine everything together.
• Fit the mixer with a dough hook and run the mixer on a low setting as you pour in the melted butter, almond milk, egg whites and tangzhong.
• Gradually increase the speed to medium-high and knead the dough for about 2-3 minutes.
• Scrape the dough together (it should be sticky) and place in a medium sized lightly oil bowl.
• Cover tightly with saran wrap/cling flim.
• Leave the dough to prove in a warm environment for up to 2 hours (the dough will slightly increase but not double). I like to leave my bowl near a preheated oven to speed things up.
•  Grease and line 1-2 cake pans or a cookie sheet, depending on if you want pull apart bread or separate buns.

Kneading the dough

• Once the dough has proved, transfer it onto a floured surface (use tapioca starch).
• The dough will feel quite air filled, sticky and light which is normal.
• Knead the dough further with your hands until it is smooth and not sticky. At this point you will be working in more additional tapioca starch until you reach the desired texture (This is a crucial step BUT becareful not to over knead, just knead enough to create smooth dough)

Shaping the dough

• Weigh the dough on the scales and divide the dough into portions, there should be about 7-8 portions.
• Once you divide the dough, weigh each portion, pinching off or adding more dough to each portion accordingly.
• Each portion should weigh roughly 128g/4.5oz each (around this figure).
• With one portion of dough at a time, flatten the dough on a surface lightly dusted with starch (keep the surface dusted at all times, re-dust accordingly).
• Take the corners of the dough towards the middle so you get something like a pouch, then pinch the ends together.
• Turn the pouch upside down so the seam is resting on the surface.
• Place your hand so it encloses/covers the dough.
• Roll the dough in a circular motion to close the seam and form a perfectly round ball keeping the pads of your fingers close to the surface.
• Place the round ball in the cake pan/cookie sheet and repeat the above steps with the rest of the dough.
• Once all the balls are in the pan, cover with lightly oiled saran wrap/cling film.
• Prove the dough in a warm place (I like to do this by a pre-heated oven) for a hour or until the dough doubles in size.

Baking the bread rolls

• Meanwhile preheat the oven to 356F/180C.
• Remove the wrap and Lightly brush the rolls with melted dairy free butter.
• Place the tray in the centre of the oven to bake for roughly 20-25 minutes or until slightly golden. At around the 16 minute mark, reduce the oven to 320F/160C/gas mark 3 and continue to bake for the remaining time. The rolls will be soft and fluffy inside when they are ready!
• Re-apply the melted butter and serve immediately or while they are still warm.

**PLEASE NOTE THAT MY BREAD RECIPES, ARE HOT/WARM RECIPES, MEANING YOU WILL NEED TO SERVE THEM IMMEDIATELY OR THEY WILL BECOME DENSE WHEN COLD**