1 1/2 cups superfine or asian white rice flour or equivalent
3/4 cup potato starch
1/2 cup tapioca starch
3 Tsp xanthan gum
1 1/2 tsp fine sea salt
1 Tbs baking powder
3 large eggs divided
1/4 cup butter
1/4 cup honey
1 Tsp apple cider vinegar
Combine the yeast, sugar and warmed milk in a small bowl and whisk to dissolve the dugar, Let sit for 6-8 minutes or until the mixture is foamy and has increased in volume. Combine the flours, starches (or all purpose gluten free flour blend), xanthan gum, salt and baking powder in the bowl of an electric mixer with the whisk attachment. Mix for 30 seconds on medium-low to combine and break up any lumps in the potato starch.
Add the yeast mixture, 2 eggs, melted butter, honey and vinegar. Mix on medium low until combined. Scrape down the sides of the bowl, turn the mixer on high and mix for 3 minutes. You should have a very thick, smooth batter.
Brush 2 standard muffin pans with melted butter or non-stick cooking spray. Preheat oven to 375 degrees. Spoon the batter into the prepared muffin pans, filling about 3/4 full. Alternately, you can use a small ice cream scoop and place 3 scoops in each muffin tin. Cover with ta clean kitchen towel and place in a war, draft free place to rise. Let rise for 35 minutes or until the dough has almost doubled in size.
Beat the remaining egg with 1 Tsp of water very well with a fork. Gently brush the tops of each roll with the beaten egg. Bake for 17 - 18 minutes or until golden brown. Let cool in the pans for 15 minutes.The rolls can be made ahead - bake them, let them cool in the pans, wrap with plastic wrap and refrigerate for up to 2 days. Warm for a few minuts in a 350 degree oven.
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