3/4 c. sorghum flour
3/4 c. millet flour
1 c. potato starch
1/2 c. tapioca starch
1 1/2 tsp. salt
1 Tb. sugar
2 tsp. xanthan gum
1 1/2 Tb. instant yeast
1 Tb. olive oil
3 large egg whites
1 tsp. cider vinegar
1 c. warm water (105 – 115 degrees)
In the bowl of your mixer, combine the dry ingredients. Add the olive oil and egg whites and mix to incorporate. Add the vinegar and most of the water. Beat for 2 minutes, adding the remaining water if needed to make a soft dough. (I held back 2 Tb.)
Using an ice cream scoop or spoon sprayed with non stick cooking spray, scoop the dough onto a large greased cookie sheet. Spraying the scoop helps, but I had to re-spray every couple of times.
Put the cookie sheet into a cold oven. Set the temperature at 400 degrees and bake about 25 minutes, depending on the size of the rolls. The rolls should be light brown on the outside. Remove from the cookie sheet and cool on a wire rack.
Recipe from www.glutenfreehomemaker.com
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