To make these you need to make a High protein flour blend and then you use 3 cups of the blend. The blend consists of : 1 & 1/4 cups bean flour (either chickpea or soy flour),
1 cup cornstarch (or arrowroot or potato starch), 1 cup tapioca starch or tapioca flour, 1 cup white or brown rice flour.
Ingredients for the rolls:
3 cups of the above gluten-free high protein flour blend
2 tsp. Xanthan Gum
1 tsp salt
3 tab. sugar
1 tab. active dry yeast
1-2 tsp dried rosemary (OR dill or any favorite herb) optional (I ground the rosemary in a
1 Tab. olive oil (I used extra virgin and it was cold pressed)
1 & 1/2 cups warm water
(Rice flour or corn meal for dusting--I forgot).
Sift first 4 ingredients (the blend, the gum, salt and sugar). Add Yeast and herbs. Mix to incorporate ingredients.
Blend oil and warm water (110-120 degrees) into dry ingredients and mix on high speed 4 minutes (I mixed by hand since I don't have a high grade mixer)
Line a cookie sheet with parchment. Spray lightly with oil. Scoop with a large ice cream scoop (couldn't find mine) or I used a 1/4 cup measuring cup---makes 12--well spaced (mine still connected when cooking!). Cover lightly in warm place for 30 minutes.
Bake 400 degree preheated oven for 15-20 minutes. Mine took 15.