Dinner Rolls, Gluten-Free

artofglutenfreebaking.com

Donna P Hill

3 cups (435g) Jeanne’s Gluten-Free All-Purpose Flour Mix

2 tsp xanthan gum (this is in addition to the xanthan gum in the mix)

4 tsp baking powder

1 tsp salt

¼ cups (50g) sugar

2 TBL active dry yeast (I use Red Star)

2 cups (475ml) warm but not hot milk (or milk substitute, or water)

2 tsp vinegar (I use apple cider vinegar)

2 large or extra large eggs

¼ cup (60ml) olive oil (or neutral vegetable oil)

melted butter (or butter substitute) for pans and for brushing tops of rolls

tapioca flour for pans

Directions at artofglutenfreebaking.com

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