Recipe Tweak - LW Easy Dairy-Free Dinner Rolls

I found a recipe for "Easy Dairy-Free Dinner Rolls" on the Living Without website.  I needed it to be dairy-free, corn-free, and yeast-free (I don't know for sure if yeast is a problem, but it's on the "suspect list", right now.)  So, here is the modified recipe that I used to make a 1/2 batch:

• 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**

1. Pre-heat the oven to 350°F
2. In a small cup or bowl, place 1/2 c. of rice milk and 2 tsp. rice vinegar, let sit
3. In a separate bowl, combine the "egg", warm rice milk, "buttermilk" mixture, and oil, mix until well combined
4. 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)
5. With the mixer on low speed, add the wet mixture to the dry ingredients.
6. Using a cookie scoop, place mounds on a lined/greased cookie sheet
7. 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.)