- 2 cups warm water
- 3 tablespoons cane sugar
- 2 1/4 teaspoons active dry yeast
- 2 tablespoons, plus 1 tablespoon grape seed or olive oil
- 2 3/4 cup Sarah’s gluten free flour blend*
- 1/3 cup cornstarch or tapioca starch
- 1 tablespoon psyllium husk powder**
- 1 1/2 teaspoons sea salt
- Prepare baking sheet by lining with parchment paper.
- In medium bowl, whisk together warm water, sugar and yeast. Allow to sit for 5 minutes to proof and become foamy.
- While yeast is activating, sift together flour blend, cornstarch, psyllium husk powder and salt in large bowl of standing mixer with paddle attachment.
- When yeast is ready, add 2 tablespoons oil to yeast mixture. Stir and add to flour mixture. Mix on low. When flour is completely incorporated, continue to mix on medium speed for 3 minutes.
- Using 1/4 cup measuring cup, scoop dough onto prepared baking sheet, scraping with rubber spatula. Using wet fingers, gently form dough into round, smooth roll shape.
- Cover rolls with light dish towel and let rise for about an hour in warm place.
- When dough is almost ready, preheat oven to 425 degrees. Place water bath on lower rack in oven (I filled an 8×8-inch baking dish 1/3 of the way with water).
- Place rolls in oven and bake 20-22 minutes or until golden brown. Remove rolls from oven and place on cooling rack. Brush tops with remaining tablespoon oil.
- Serve warm. To reheat, wrap rolls in foil and warm in 325 degree oven for 10 minutes.
- Store rolls in airtight container or ziploc bags. To freeze rolls, place in ziploc bag and freeze for up to a month.
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