1 tablespoon active dry yeast
2 tablespoons sugar
1 cup warm fat-free milk (110° to 115°)
2 large eggs
3 tablespoons canola oil
1 teaspoon cider vinegar
2-1/2 cups gluten-free all-purpose baking flour
2-1/2 teaspoons xanthan gum
1 teaspoon unflavored gelatin
1/2 teaspoon salt
1. Grease a 9-in. round baking pan and sprinkle with gluten-free flour; set aside.
2. In a small bowl, dissolve yeast and sugar in warm milk. In a stand mixer with a paddle attachment, combine the eggs, oil, vinegar and yeast mixture. Gradually beat in the flour, xanthan gum, gelatin and salt. Beat on low speed for 1 minute. Beat on medium for 2 minutes. (Dough will be sticky.)
3. Drop batter by 1/3-cupfuls into prepared pan. Smooth the tops with a wet spatula. Cover and let rise in a warm place until dough reaches the top of pan and rolls are touching, about 25 minutes. Preheat oven to 375°.
4. Bake until golden brown, 20 to 25 minutes. Cool in pan on a wire rack.
TOTAL TIME: Prep: 20 min. + rising Bake: 30 min. + cooling
YIELD: 9 rolls
Nutrition Facts
1 roll: 196 calories, 7g fat (1g saturated fat), 42mg cholesterol, 168mg sodium, 30g carbohydrate (5g sugars, 4g fiber), 6g protein.