bread - dinner rolls gluten free

By tinathorn

Ingredients

• 3/4 c. sorghum flour
• 3/4 c. superfine brown rice flour
• 3/4 c. arrowroot starch
• 3/4 c. tapioca starch
• 1 Tbs. xanathan gum
• 4 1/2 tsp. rapid rise yeast
• 1 1/4 c. warm water (110-130 degrees)
• 2 Tbs. flax meal + 6 Tbs. warm water (Alternately use two eggs. If you use eggs, also add 1 Tbs. flax meal)
• 3 Tbs. olive oil
• 1 tsp. salt
• 1 tsp. Italian seasoning (I use the Italian seasoning when I know I'm going to cut up leftover bread up for croutons)

Details

Servings 1
Preparation time 40mins
Cooking time 65mins
Adapted from meganlierman.com

Preparation

Step 1

Preheat oven to 375 degrees.

Combine wet ingredients and set aside.

In a stand mixer, combine all dry ingredients. Add wet ingredients at one time.

Once liquids have been incorporated, turn mixer on to medium high and let beat 3-5 minutes.

Using a greased ice cream scoop, scoop dough and place on a greased cookie sheet. (it'll be very sticky--sometimes it helps to use olive oil or nonstick spray on the scoop).

Let rise in a warm place away from drafts for 20-30 minutes.

Bake 375 for 25-30 minutes or until golden brown and they make a "thump" noise when you tap the bottom.

Note: if you intend to make a loaf of bread, spoon into a loaf pan and let rise for about 30-40 minutes, then bake for about an hour; cover the top with foil if it starts to get too brown.