Gluten-Free Muffin Tin Dinner Rolls

Equipment

• Muffin tin
• Oven

Ingredients

• ½ cup warm water (105°F to 115°F)
• 1 teaspoon unflavored gelatin
• 1 package fast-acting dry yeast (2¼ teaspoons)
• ¾ cup cornstarch
• ¾ cup potato starch
• ½ cup sweet white sorghum flour
• ½ cup brown rice flour
• ½ cup white rice flour
• ⅓ cup tapioca flour
• ⅓ cup garbanzo and fava flour
• 2 eggs
• ½ cup almond milk, soymilk or regular milk
• ¼ cup honey
• 3 tablespoons sunflower oil or ghee (measured melted)
• 1 teaspoon cider vinegar
• 2 teaspoons xanthan gum
• 1½ teaspoons salt

Instructions

1. 1Coat 24 standard muffin cups with a flourless cooking spray. Whisk the warm water, unflavored gelatin, and yeast together in a small bowl, then set it aside to activate. Combine the cornstarch, potato starch, sorghum flour, brown and white rice flours, tapioca flour, and garbanzo bean flour in a separate medium bowl.
2. 2Combine the eggs, milk, honey, melted oil or ghee, cider vinegar, xanthan gum, and salt in a food processor. Process for roughly 30 seconds until the liquid is smooth. Pour in the prepared flour blend and the rested yeast mixture, then process for another 30 seconds until a smooth, uniform dough forms.
3. 3Lightly grease two teaspoons with cooking spray. Use the spoons to drop three small portions of dough into each prepared muffin cup. Reapply spray to the spoons if the dough begins to stick. This helps the wet dough release easily.
4. 4Mist a piece of plastic wrap with cooking spray and drape it loosely over the muffin tins. Leave the pans in a warm spot between 80°F and 85°F for 60 to 90 minutes, allowing the rolls to double in volume.
5. 5Preheat the oven to 375°F. Discard the plastic wrap and bake the rolls for 14 to 16 minutes until the tops turn a light golden brown. Move the baked rolls from the tins to wire racks right away to prevent soggy bottoms.

Recipe Details