How to Make Dinner Rolls

Ingredients

• ½ cup warm water (105°F to 115°F)
• 1 teaspoon unflavored gelatin
• 2¼ teaspoons fast-rising dry yeast
• ½ cup sorghum flour
• ½ cup brown rice flour
• ½ cup white rice flour
• 0.33 cup tapioca flour
• 0.33 cup garbanzo and fava flour
• ¾ cup potato starch flour
• ¾ cup cornstarch
• 2 eggs
• ½ cup gluten-free almond, rice, soy or regular milk
• ¼ cup honey
• 3 tablespoons sunflower oil or melted ghee
• 1 teaspoon apple cider vinegar
• 2 teaspoons xanthan gum
• 1½ teaspoons salt

1. Spray 24 regular-size muffin cups with cooking spray (without flour). In small bowl, mix water, gelatin and yeast; set aside. In medium bowl, stir together all flours, and the cornstarch; set aside.
2. In food processor, place eggs, milk, honey, oil, vinegar, xanthan gum and salt. Process about 30 seconds or until well blended. Add flour mixture and yeast mixture; process about 30 seconds or until well blended.
3. Spray 2 teaspoons with cooking spray (without flour). Spoon 3 balls of dough into each muffin cup, re-spraying 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.
4. Heat oven to 375°F. Bake 14 to 16 minutes or until light golden brown. Immediately turn rolls out of pans onto cooling racks. Serve warm.