Ingredients
1 tablespoon active dry yeast2 tablespoons sugar1 cup warm fat-free milk (110° to 115°)2 large eggs3 tablespoons canola oil1 teaspoon cider vinegar2-1/2 cups gluten-free all-purpose baking flour2-1/2 teaspoons xanthan gum1 teaspoon unflavored gelatin1/2 teaspoon salt
Preparation
Grease a 9-in. round baking pan and sprinkle with gluten-free flour; set aside.
In a small bowl, dissolve yeast and sugar in warm milk. In a stand mixer with a paddle attachment, combine the eggs, oil, vinegar and yeast mixture. Gradually beat in the flour, xanthan gum, gelatin and salt. Beat on low speed for 1 minute. Beat on medium for 2 minutes. (Dough will be sticky.)
Drop batter by 1/3-cupfuls into prepared pan. Smooth the tops with a wet spatula. Cover and let rise in a warm place until dough reaches the top of pan and rolls are touching, about 25 minutes. Preheat oven to 375°.
Bake until golden brown, 20-25 minutes. Cool in pan on a wire rack.
