from The Gluten-free Gourmet Bakes Bread by Bette Hagman
3 cups Featherlight Rice Flour Mix (see below)
2 teaspoons xanthan gum
2 teaspoons egg replacer (optional)
2 teaspoons unflavored gelatin
2 tablespoon baking powder
1 teaspoon salt
3 tablespoons sugar
2 cups warm water
2 Â¼ teaspoons dry yeast granules
1 Â½ teaspoons dough enhancer or vinegar
4 tablespoons vegetable oil
Place 12 muffin rings on 2 cookie sheets and grease with vegetable spray. I donâ€™t own muffin rings and wasnâ€™t about to open 12 cans of tunafish, so I made my own by using a 12â€ piece of aluminum foil which I folded the long way, then continued folding until it was the height of a tunafish can. Hold it at one end and spray down the length of one side of the strip of aluminum foil. Make ends meet, then maneuver one end along the inside of the ring until it is the diameter that you want it to be.
In a medium bowl, whisk together the flour mix, xanthan gum, egg replacer if using, gelatin, baking powder, and salt. Set aside. Add 1 teaspoon of the sugar to the warm water and sprinkle on the yeast. Set aside to foam slightly. I cover with a piece of plastic wrap which helps keep the environment warm and facilitates the proofing of the yeast.
In a large mixing bowl, blend together the remaining suagr, dough enhancer, eggs, and vegetable oil, using a hand mixer on low speed. Add the yeast mixture. Beat in half of the dry ingredients. With a mixing spoon, stir in the remaining flour and beat until smooth. Spoon the batter into the prepared rings. Cover lightly and let rise in a warm place until doubled in size (20 â€“ 25 minutes for rapid-rising yeast, 40 â€“ 45 minutes for regular yeast). Bake in a preheated 375 Â° oven for 20 â€“ 22 minutes. I added an extra five minutes of baking time, as the buns didnâ€™t look finished after 22 minutes.
Featherlight Rice Flour Mix
makes 3 cups
1 cup rice flour
1 cup tapioca flour
1 cup cornstarch
1 tablespoon potato flour (not potato starch or potato starch flour)
Mix, blending all four ingredients together.