gluten-, sugar-, and dairy-free dinner rolls

I have been on a bit of a culinary learning curve these days because I have been cooking for friends who require the food to be sugar-free, gluten-free, and dairy-free. This recipe met all the requirements and made pretty good rolls, if I do say so myself.

First, make a batch of the flour mix:

1 3/4 cup brown rice flour
1 3/4 cup white rice flour
1 cup tapioca flour
2 scant teaspoons xanthan gum

Sift ingredients together. (If you make this ahead of time, store it in the refrigerator.)

Now, on to the rolls.

Prepare muffin tins by brushing them with olive oil and dusting with tapioca flour.

1/3 cup agave nectar
2 cups warm (not hot) almond milk
3 packets active dry yeast, such as Red Star

In a small bowl, whisk sugar into warm milk. Add yeast and whisk to dissolve. Set aside to allow the yeast time to proof -- you'll know this is happening when it starts to get foamy on top.

3 cups Jeanne's gluten-free all-purpose flour mix (recipe above)
1 tablespoon xanthan gum
4 teaspoons baking powder
1 teaspoon salt

In a medium-sized bowl, mix together flour, xanthan gum, baking powder, and salt. Set aside.

2 large eggs
2 teaspoons apple cider vinegar
1/4 cup olive oil

In bowl of stand mixer, beat together eggs, apple cider vinegar and oil. Add yeast mixture, beat well, then add flour mixture, beating on high with paddle attachment for 3 minutes. (Time this part; the beating is crucial.)

Spoon dough into prepared muffin tins, filling to 3/4 of each cup. (I did this in two or three spoonfuls, so they came out as pull-apart rolls. The recipe should make about twenty-four rolls.

Preheat oven to 375 degrees. Put muffin tins on top of stove to rise in close proximity to warmth of the preheating stove. Let rise until they have just about doubled in bulk, about 40 minutes. Once rolls have risen, brush the top of each with olive oil and bake until the tops are a nice golden brown, about 20 minutes.

Remove rolls from tins and place them in a towel-lined basket to keep warm.

This recipe is an adaptation of one I found here and who gave primary credit to this blog.

Peace,
Milton