Gluten-Free Recipes

Cooking Helps  |  Breads  |  Breakfast   
Main Dish |  Rice and Beans  |  Salads and Side Dish  

Sauces and Gravies  |  Soups and Stew  |  Cakes and Desserts

Cookies and Bars  |  Pies and Puddings  |  Miscellaneous

WET INGREDIENTS:
2 large eggs
3/4 tsp cider vinegar
3 Tbsp vegetable oil
1 cup very warm water

DRY INGREDIENTS:
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

1. Preheat oven to 350 F.
2. In a large bowl, mix eggs, vinegar, oil and water.
3. In a separate bowl, combine flours, xanthan, sugar, salt, dry milk and yeast.
4. 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.
5. Spoon dough into oil sprayed 12-muffin tin.  Let rise approximately 30 minutes on top of a warm oven or until dough doubles in size.  
6. Bake for 20 to 25 minutes. 

Orange Rolls: 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.

Cinnamon Rolls: 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.