I think making gluten free bread will always be a work in progress, but this is my latest attempt/revision and it worked out great. I have a good white bread recipe, but it isn't the healthiest so I don't make it all the time. I was determined to make a healthy dinner roll to go with our winter soups and our summer salads. With a lot less starch, lots of whole grains and some flax, these rolls are yummy and healthy. Who knows, maybe I'll change it again, but for now we are all happy.
1 T. active yeast 1 tsp. salt
1 T. sugar 1 egg
1 cup warm water 3 T. shortening
½ c. potato starch ½ tsp. cider vinegar
½ c. millet flour 2 ½ tsp. xanthan gum
½ c. sorghum flour ¼ c. corn flour
¼ c. teff flour 2 T. flax meal
Combine yeast, sugar and water and let stand. Mix remaining ingredients in mixer, then add yeast mixture, and beat for 2 minutes. Drop into 12 greased muffin cups. Cover with foil and let rise until dough doubles in size, bake at 375 for 20 min.
*If you don't have flax or don't like it, just leave it out.