1 cup sorghum flour-
1½ cups tapioca starch
½ cup millet flour or brown rice flour
¼ cup GF buckwheat flour or GF millet flour
¼ cup hazelnut flour or almond flour
2 tablespoons coconut flour
1 teaspoon xanthan gum
1 teaspoon fine sea salt
1 packet rapid rise yeast
2 tablespoons light brown sugar
1½ cups warm liquid (¾ cup non-dairy milk and ¾ cup water)
¼ cup light olive oil
2 free-range local organic eggs, beaten
½ teaspoon lemon juice or rice vinegar
Turn your oven on and off briefly to warm it. Grease a 12-cup muffin pan and sprinkle the cups with GF flour; set it aside.
In a large mixing bowl, whisk together the flours and dry ingredients.
Add in the wet ingredients and beat until a thick batter forms. This bread dough is not puffy and stretchy like wheat-based dough, it is more akin to a sturdy muffin batter. Beat until smooth.
Spoon the bread dough into the twelve greased and floured cups. Even out the tops using wet fingers or the back of a wet tablespoon. Place the pan in the center of the warmed oven to let the dough rise.
Set your timer for 50 minutes.
At 50 minutes, turn your oven to 350ºF. (It should come to temperature within a few minutes.)
Bake until the rolls are golden and firm- about 22 minutes. Thump them with a fingertip- they should sound hollow. Note: If your oven is slow to heat, you may have to bake the rolls longer to cook all the way through.
When the rolls are done baking, remove the pan from the oven and place it on a wire rack to cool a bit. Using a thin knife, loosen the edges of the rolls from the pan and ease the rolls out. They are tender when warm.
Serve immediately with vegan butter (or the real moo cow thing, if you prefer).
Recipe Source: glutenfreegoddess.blogspot.com
Read more: http://glutenfreegoddess.blogspot.com/2011/03/gluten-free-dinner-rolls.html#ixzz2Ao2xp6wh