NGREDIENTS
- 2 3/4 cups (11 1/2 oz.) good quálity gluten-free flour blend
- 1 1/2 tsp. xánthán gum
- 2 tsp. SáF instánt yeást
- 1/4 cup sugár
- 1 tsp. sált
- 1 cup wárm wáter (105-110°)
- 2 Tbsp. butter, dáiry-free márgárine, or Spectrum shortening, melted
- 1 egg (preferábly room temp)
- 1 tsp. cider vinegár
DIRECTIONS
- In the mixing bowl of your electric mixer, mix together flour, xánthán gum, instánt yeást, sugár, ánd sált.
- With mixer running on low speed, ádd in the wáter, melted butter (or substitute), egg, ánd cider vinegár.
- Mix on medium speed 3 minutes.
- Spráy 8" or 9" round cáke pán or pie pláte with cooking spráy. Using á 2" scoop or 1/3 cup meásuring cup, scoop dough into 9 mounds in the pán. I pláce one mound in middle, then scoop 8 mounds of dough side by side áll the wáy áround the pán.
- Dip your fingertips into wárm wáter ánd use to smooth out the tops of the rolls, continuing to wet fingers ás needed.
- Cover with á dry towel ánd let rise in á wárm pláce 45 minutes to 1 hour.
- During the lást few minutes thát the rolls áre rising, preheát oven to 400°.
- Báke in 400° oven for 26-28 minutes. Tops should be golden brown ánd if you meásure temperáture of dough, it should meásure 200°.
- Brush rolls with ádditionál 1/2-1 Táblespoon of melted butter.
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