• Ingredients
  • 1 cup warm water, divided
  • 2 tsp. yeast
  • 1/4 cup sugar, divided
  • 2 Tbsp. melted butter
  • 1 egg
  • 1 tsp. cider vinegar
  • 11.5 oz gluten-free baking blend with xanthan gum (2.75 cups)
  • 1 tsp. salt
  • 1 Tbsp. melted butter (for brushing on the top)

In a stand mixer, place 1/4 cup warm water, yeast, and a couple tablespoons of sugar. Let stand until the yeast is dissolved and the mixture is frothy. In a separate bowl, whisk together gluten-free flour, remaining sugar, and salt. Set aside.

Into the stand mixer, add remaining 3/4 cup warm water, melted butter, egg, and cider vinegar. Mix in flour mixture. Let the mixer run for 3 minutes on medium.

Spray an 8″ or 9″ cake pan with non-stick spray. Using a 1/4 measuring cup, dollop the batter into the cake pan, to get 9 mounds of batter. It’s best to start in the center.

Dip your fingertip in warm water and smooth out the tops of the mounds. Cover the pan with a dry towel. Let rise for an hour or so.

Preheat oven to 400 degrees F. Bake rolls 25-28 minutes at 400 degrees F. The tops should be golden brown. Remove from oven and brush the tops with melted butter. Serve.

NOTES: I was amazed that this worked so well. I used Bob’s Red Mill 1 to 1 Baking Flour. I weighed my flour as that is the most accurate way to measure flour. The recipe is from mygluten-freekitchen.com and I would recommend that you visit her site for more detailed instructions. She offers a lot of options regarding types of gluten-free flour, xanthan gum, yeast, and dairy. I’m just telling you here how I did it.

I learned that since there is no gluten to build, it doesn’t hurt anything to mix it for awhile. Mixing helps the flour to absorb the moisture. I learned that the pan provides the structure. If I had used an 8″ pan, instead of a 9″ pan, my rolls would not have been so flat. I learned that 1/3 cup dollops, as stated in the recipe, was too much so I ended up only with 7 rolls, as pictured. Next time I will use a 1/4 cup measurer. When I started, I used 1/4 cup warm water to activate the yeast. Then I measured 3/4 cup more warm water when it was time, so that it didn’t cool in the interim. Again, visit mygluten-freekitchen.com for more options. All in all, these turned out great and everyone liked them. They were soft and fluffy and went really well with the Beef Bourguignon.