Of all the ways of making gluten-free bread, I have found the bread maker works the best. I don’t know what I would do without it! These rolls, kneaded in the bread maker, nearly double in size. They have that soft, melt-in-your-mouth consistency that everyone remembers in wheat bread. You will notice that they are almost exactly the same recipe as the bread-maker bread, except for the addition of cornstarch instead of potato starch and tapioca starch. I have found that this works better in the rolls.
These are a must try!
½ cup warm water
1 cup milk
3 large eggs
½ cup oil
2 cups gluten-free oat flour or rice flour
1 cup cornstarch
½ cup sugar
3 ½ teaspoons xanthan gum
1 ½ teaspoons salt
1 tablespoon yeast
Combine all the ingredients and place them in the bread-maker. Select the ‘knead’ cycle if you have one, and if not select the cycle you regularly choose for the bread maker bread and take it out after exactly one hour. By then the kneading cycle should be close to done or done.
Grease a large cookie sheet and preheat the oven to 350 degrees F. Flour the surface you plan to use with cornstarch.
Remove the bread-maker pan and pour the mixture out onto the cornstarch-coated surface. Cover your hands with cornstarch. Separate the dough into about fourteen equal pieces. Roll each one out with your hands, forming it into a ball.
Place each ball on the pan about two inches apart.
Place the cookie sheet in the oven and cook rolls for 30-40 minutes, until slightly brown on the surface.