While browsing for a good gluten free bread recipe today I came across this website. I modified the recipe to suit my sensitivities and then put it in muffin tins instead of a loaf pan because it’d be easier for me to freeze them for later use. The website claims it’s “really good” gluten free bread and it lives up to that name. It’s tender and tasty and fairly easy to make. It uses a custom blend of flours (again which I changed to work with my sensitivities) that I think I’ll be getting a lot of use from.

Gluten Free All Purpose Custom Flour Mix

3 parts brown rice flour
3 parts corn starch
2 parts sweet sorghum flour
1 part masa harina

Gluten Free Dinner Rolls

1 Tbs yeast
1 Tbs honey
1 1/2 cups warm water
2 1/2 cups of gluten free flour mix
2 tsp xanthan gum
1 tsp salt
3 eggs
1 1/2 Tbs oil
1 tsp cider vinegar

Combine the yeast and honey in a small bowl. Add the water while gently stirring the yeast and honey. Let this mixture sit while you mix the rest of the ingredients – bubbles and foam should form. Combine the flour mix, xanthan gum and salt in a large mixing bowl and stir well. In a third bowl, whisk the eggs, oil and vinegar until the eggs are a bit frothy. By this point the yeast mixture should be foamy, so you can pour the two liquid mixtures into the flour mixture. Blend the dough with a mixer for 4 minutes. I used a stand mixer with the paddle attachment and it worked brilliantly. The dough is extremely soft so I spooned it into well oiled muffin tin (recipe made exactly 12 rolls) and let it rise is an oven pre-heated at the lowest temperature and then turned off. Let the rolls rise until a good 1/2 inch above the top of the tin. Remove from oven (if that’s where you put them to rise) and pre-heat oven to 375*. Once oven is pre-heated, put the muffin tin in the oven for 15 minutes. Rotate the muffin tin and cook for another 10-15 minutes until rolls are golden brown.