Gluten-Free Rolls
Another from "The Gluten-Free Kitchen", by Roben Ryberg. This is our favorite 'roll' so far.
4.5/5
(2 Votes)
Ingredients
- 4 tablespoons shortening
- 3 tablespoons honey
- 2 eggs
- 1 packet yeast (about 1 T)
- 1 cup sour cream (or 1/2 c water to make dairy free)
- 1/2 cup potato starch
- 1 cup cornstarch
- 1/2 teaspoon baking soda
- 1 tablespoon baking powder
- 2 teaspoons xanthan gum
- 3/4 teaspoon salt
- 3/4 teaspoon vinegar
Preparation
Step 1
Preheat oven to 350 degrees F. Combine all ingredients.
Mix well to remove all lumps. The dough will be quite wet. Wet hands to handle dough. (Re-wet hands as needed.) Take about 1/4 cup of dough and shape into a ball. Drop into greased baking tin. (I use muffin or popover tins.). Repeat until all dough is used. Bake 18-20 minutes, until toothpick inserted in middle tests clean. (Maybe it's my oven, but mine bake in 14 minutes.).