Another from "The Gluten-Free Kitchen", by Roben Ryberg. This is our favorite 'roll' so far.
4 Tbs shortening 3 Tbs honey
2 eggs 1 packet yeast (about 1 T)
1 cup sour cream 1/2 cup potato starch
1 cup cornstarch 1/2 tsp baking soda
1 Tbs baking powder 2 tsps xanthan gum
3/4 tsp salt 3/4 tsp vinegar
Makes 7-9 Rolls 28 minutes 10 minutes prep time
Preheat oven to 350 degrees F. Combine all ingredients. Mix well to remove all lumps. The dough will be quite wet. Wet hands to handle dough. (Re-wet hands as needed.) Take about 1/4 cup of dough and shape into a ball. Drop into greased baking tin.
(I use muffin or popover tins.). Repeat until all dough is used. Bake 18-20 minutes, until toothpick inserted in middle tests clean.
