Gluten Free Dinner Rolls

Prep 30 min
Total 1 hr 50 min
Servings 24

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Making yeast rolls from scratch can be simple, as this recipe proves. These warm rolls in the bread basket will elicit smiles...and seconds! ...MORE + LESS -

Ingredients

1/2 cup warm water (105°F to 115°F)

1 teaspoon unflavored gelatin

1 package fast-acting dry yeast (2 1/4 teaspoons)

3/4 cup cornstarch

3/4 cup potato starch flour

1/2 cup sorghum flour

1/2 cup brown rice flour

1/2 cup white rice flour

1/3 cup tapioca flour

1/3 cup garbanzo and fava flour

2 eggs

1/2 cup almond milk, soymilk or regular milk

1/4 cup honey

3 tablespoons sunflower oil or ghee (measured melted)

1 teaspoon cider vinegar

2 teaspoons xanthan gum

1 1/2 teaspoons salt

Steps

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1

Spray 24 regular-size muffin cups with cooking spray (without flour). In small bowl, mix water, gelatin and yeast; set aside. In medium bowl, mix cornstarch and all flours; set aside.
2

In food processor, place eggs, milk, honey, oil, vinegar, xanthan gum and salt. Cover; process about 30 seconds or until well blended. Add flour mixture and yeast mixture. Cover; process about 30 seconds or until well blended.
3

Spray 2 teaspoons with cooking spray (without flour). Spoon 3 balls of dough into each muffin cup, respraying spoons as necessary. Spray sheet of plastic wrap with cooking spray (without flour); cover dough in pans. Let rise in warm place (80°F to 85°F) 1 hour to 1 hour 30 minutes or until doubled in size.
4

Heat oven to 375°F. Remove plastic wrap from rolls. Bake 14 to 16 minutes or until light golden brown. Immediately turn rolls out of pans onto cooling racks. Serve warm.