Use jumbo muffin tins or 4-inch cake pan.
1 ¼ cup warm water
1 tbsp yeast
1 tsp sugar or honey
2 ½ cups Gluten-free Flour Mix (1 cup rice flour, ½ cup tapioca starch,
½ cup corn starch, ½ cup ground almonds)
¾ cup ground golden flaxseed
1 ½ tsp xanthan gum
1 tsp sea salt
¼ cup butter or dairy free margarine, melted
3 tbsp honey
1 tsp cider vinegar
Egg white for basting rolls (optional)
Directions: Mix together warm water, yeast and sugar. Set aside until foamy. In a mixing bowl combine flour, flax, xanthan gum and salt. With mixer running on low speed, pour in yeast mixture. Add butter, honey, eggs and vinegar. Beat on high speed for two minutes.
Bread: Spray bread pan with cooking spray or lightly grease with olive oil or butter. Spread batter evenly into pan. Smooth out top with rubber scraper. Cover with towel and allow to rise 1 ½ to 2 hours. Bake at 400º for one hour. Cover bread the last half hour to prevent over-browning. Allow to cool for 30 minutes before slicing.
Rolls: Spray 6 – 4-inch cake pans with cooking spray or use a jumbo muffin tin.
Measure out heaping ⅓ cup portions into pans. Smooth out tops with rubber scraper. Cover with towel to rise for 1 ½ – 2 hours. Baste tops with egg white. Bake at 375º for 22 – 25 minutes.
Tip: If you don’t have 4-inch cake pans, or a jumbo muffin tin, just measure in four inch rounds.
They will spread more during the rising and baking process but will still work fine.