- 1 "egg" (using Ener-G egg substitute)
- 1 1/2 T. rice milk, warm to the touch
- 1/2 c. rice milk + 2 tsp. rice vinegar (substituting for yogurt, with a substitute for buttermilk)
- 1/4 c. canola oil
- 1/2 tsp. rice vinegar
- 1 c. King Arthur Flour Gluten-Free Multi-Purpose Flour*
- 1/4 tsp. baking soda
- 3/4 tsp. baking powder (corn-free, if needed)
- 1 T. sugar
- 1/4 tsp. salt
- 1 tsp. xanthan gum**
- Pre-heat the oven to 350°F
- In a small cup or bowl, place 1/2 c. of rice milk and 2 tsp. rice vinegar, let sit
- In a separate bowl, combine the "egg", warm rice milk, "buttermilk" mixture, and oil, mix until well combined
- In a stand mixer (if you have one), mix GF flour, baking soda, baking powder, sugar, salt and xanthan gum (I used the paddle attachment)
- With the mixer on low speed, add the wet mixture to the dry ingredients.
- Using a cookie scoop, place mounds on a lined/greased cookie sheet
- Bake for at least 40-45 minutes
*KAF GF MPF Ingredients: rice flour, tapioca starch, potato starch, whole grain brown rice flour
**This can be derived from corn, so if your corn allergy is severe, please be cautious.
Notes: If you do not have a stand mixer, you should be able to mix by hand. From what I've read about gluten-free baking, you usually don't want to over-mix the batter, so as not to flatten it. The recipe above made about 6-7 rolls. I flattened the dough scoops, after placing them on the pan, because I've noticed it's hard to get gluten-free items to cook all the way, in the center, so I try not to make the rolls too high.
Here's a picture of the last batch I made: (I had made 3/4 of a full batch, but only 4 are in the picture.)