(GF Utah group)
2 large eggs
3/4 tsp cider vinegar
3 Tbsp vegetable oil
1 cup very warm water
1 1/3 cups white rice flour
1/3 cup potato starch
1/3 cup tapioca flour
1/4 cup cornstarch
2 Tbsp sugar
2 tsp xanthan gum
1 tsp salt
1/2 cup dry milk
2 1/4 tsp dry yeast
Preheat oven to 350
In a large bowl, mix
eggs, vinegar, oil and water.
In a separate bowl,
combine flours, xanthan, sugar, salt, dry milk and
Add dry ingredients
to the wet ingredients and mix well. Dough should be
stiffer than a cake batter, but not as stiff as a
cookie dough. If the dough appears too dry, add
water, one tablespoon at a time.
Spoon dough into oil
sprayed 12-muffin tin. Let rise approximately 30
minutes on top of a warm oven or until dough doubles
Bake for 20 to 25
Combine 1/2 cup sugar with the grated rind of one
orange. Add sugar mixture to dry ingredients. After
baking, frost rolls with butter cream frosting.
Combine 1/2 cup brown sugar with 1 1/2 tsp cinnamon.
Add sugar mixture to dry ingredients along with 1/2 cup
raisins, if desired. After baking, frost rolls with
butter cream frosting.