Gluten free vegan dinner rolls

• Vegan
• Gluten free

• Baking & Spices

  • 2 1/4 tsp Active dry yeast
  • 3 tbsp Cane sugar
  • 1/3 cup Cornstarch or tapioca starch
  • 1 tbsp Psyllium husk powder
  • 2 3/4 cup Sarah's gluten free flour blend
  • 1 1/2 tsp Sea salt

• Oils & Vinegars

  • 3 tbsp Grape seed or olive oil

• Liquids

  • 2 cups Water

Found on sarahbakesgfree.com

Ingredients

• 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 Sarahs gluten free flour blend*
• 1/3 cup cornstarch or tapioca starch
• 1 tablespoon psyllium husk powder**
• 1 1/2 teaspoons sea salt

Directions

• 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 8x8-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.