Amazing gluten free rolls
"These are gluten free?" The secret was out. Usually our dinner guests don't even know that we're on a special diet, but this one did and he eyed the rolls warily. He took one out of politeness, but the look on his face betrayed his fear. He hesitantly took a bite, paused, and his countenance changed, "How did you do this and will you please pass the butter?" Inwardly I smiled and passed the butter.
You will need:
1 Tbs yeast +1/4 C warm water,
1/2 C shortening,
1/3 C agave or honey,
1 tsp salt,
1/2 C boiling water,
3/4 C cold water,
2 eggs,
1 1/2 C multi-grain gluten free flour,
1/2 C rice flour,
2/3 C potato starch,
1/3 C tapioca starch,
1 Tbs xantham gum,
1 1/2 tsp vinegar. .
1 Tbs yeast +1/4 C warm water,
1/2 C shortening,
1/3 C agave or honey,
1 tsp salt,
1/2 C boiling water,
3/4 C cold water,
2 eggs,
1 1/2 C multi-grain gluten free flour,
1/2 C rice flour,
2/3 C potato starch,
1/3 C tapioca starch,
1 Tbs xantham gum,
1 1/2 tsp vinegar. .
1. Assemble ingredients. Preheat oven to 350
2. Soften yeast in 1/4 C warm water. Set aside
3. Cream shortening. Then add agave and salt and beat again.
|
4. Add 1/2 boiling water and mix thoroughly.
5. Add 3/4 C cold water, eggs, yeast mixture and all remaining ingredients.
6. Beat on low speed for 30 seconds then on high for 3 minutes.
|
7. Spoon dough into greased muffin tin.
8. Lightly spray with cooking spray and smooth tops of rolls gently with your fingers. Allow to rise for about 15 minutes
9. Bake for 20-25 minutes at 350.
10. Brush tops with melted butter or lightly spray with cooking spray.
|