Tamari

Warm 225 grams of water in a small bowl to 110-114F.

Add the active dry yeast and a pinch of sugar and allow to sit for 10 minutes. Your yeast is ready to use when it looks bubbly and frothy.

In the bowl of a stand mixer or a large mixing bowl, whisk together the gluten-free flours, psyllium husk, xanthan gum, kosher salt, and granulated sugar.

Once the yeast is activated, add it to the dry ingredients along with the yogurt, vinegar, and sourdough discard (if using)

Mix on low speed to combine, then increase to medium-high speed and mix for 3–4 minutes. The dough will be soft and stickier than traditional bread dough - this is normal for gluten-free bread.

Remove the bowl from the mixer and scrape down the sides with a flexible spatula.

Let the dough rest at room temperature for 15–20 minutes. This allows the gluten-free flours and psyllium husk to fully hydrate, which is crucial for texture.

Start by adding a layer of uncooked rice to the bottom of your 7-quart Dutch oven, just enough to cover the surface. The rice helps prevent the bottom crust from burning.

Cut a piece of parchment paper large enough to fit your Dutch oven and place it on top of the rice. Sprinkle a light layer of cornmeal (not cornstarch) on the parchment to prevent sticking and further protect the bottom from burning.

Portion the chilled cream cheese into small scoops, about 5 grams each. While precision isn’t crucial, aim for portions between 5–10 grams for easier stuffing.

Transfer the rested dough onto a lightly floured surface. I recommend using tapioca starch or superfine brown rice flour for dusting.

Weigh the entire dough and divide it into 18 equal portions, each weighing about 40 grams. For a perfect layout, you’ll need 19 portions (I realized this after shaping the bread in the photos!).

Take one portion of dough and gently flatten it into a 3–4 inch circle using your fingers. Leave the center slightly thicker than the edges to hold the filling.

Place a portion of cream cheese in the center of the dough circle.

Carefully fold the dough edges around the filling, pinching them tightly to seal. Ensure there are no gaps or weak spots to prevent the filling from leaking during baking.

Roll each filled dough portion into a smooth ball and place it in the prepared Dutch oven. Alternatively, you can shape all the rolls first, then arrange them in the Dutch oven.

To arrange the rolls, place one roll in the center, then surround it with five rolls in a circle. Add the remaining rolls to form a second ring, leaving about ? inch (1 cm) between them to allow for expansion. Ensure the rolls are in a single layer.

Lightly spritz the rolls with water before proofing. The extra moisture helps with proofing and prevents the dough from drying out.

Cover the Dutch oven with a clean towel and let the rolls proof in a warm place for about 45 minutes, or until they’ve risen and are just about to touch. Proofing time can vary depending on your kitchen's temperature and humidity—warmer, more humid environments will speed up the process.

Once the rolls have puffed up, brush them with egg wash and generously sprinkle with bagel seasoning. Alternatively, top with coarse sea salt for a simpler finish.

Cover the Dutch oven with its lid and place it in the cold oven. Set the oven to 425°F. Once it reaches the temperature, start a timer for 20 minutes. It may take about 10 minutes for your oven to reach 425°F. For best results, use an oven thermometer to ensure proper preheating. Don’t start the timer until the oven has reached 425°F.

After 20 minutes, carefully remove the lid and bake for another 15–20 minutes, until the rolls are golden and well-browned. To check for doneness, use a digital kitchen thermometer. The ideal internal temperature for bread is between 200°F and 210°F. Insert the thermometer into the center roll, making sure it doesn’t touch the pan.

Once baked, remove the Dutch oven from the oven and place it on a cooling rack or a surface that can handle the hot pan. Use the parchment paper to lift the bread out of the pan and place it on the cooling rack to cool for a few minutes before serving.