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
Preparation
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.
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.
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.
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.
