Ingredients

Note: Because of the gluten-free flour, it's important to incorporate air into the batter and to follow ingredients in exact order. Beat eggs and other wet ingredients longer. The dough will be more like batter; you can use a muffin tin, paper cups, or 4-inch rings to help them hold their shape during baking. If making bread, it's best to use the small loaf pan.

Dry Ingredients:
1 1/2 cups gluten-free flour mix
1 1/4 teaspoons xanthan gum
1 1/2 teaspoons baking powder
1/2 teaspoon salt
2 1/4 teaspoons dry yeast

Wet Ingredients:
3/4 cup water
1 egg plus 1 egg yolk
3 tablespoons sugar
3 tablespoons margarine or butter, melted
1/2 teaspoon apple cider vinegar

Combine dry ingredients in a medium mixing bowl; set aside. Combine remaining ingredients in a large mixing bowl. With electric hand beater, beat on low until blended. Add half of the dry ingredients and beat with electric hand mixer on low until blended and then beat on high until mixture is very thick, 1 to 1 1/2 minutes. With wooden spoon, stir in remaining dry ingredients until well mixed, pushing against side of bowl with spoon to mix well.
Drop 12 rounds of dough on greased cookie sheet or in muffin tins. Let rise to double. Bake at 350 degrees for 15 to 20 minutes.

English Muffins: Place 6 greased or oil-sprayed 4-inch metal rings on an oil-sprayed cookie sheet. Spoon in dough, dividing among the rings. Cover and let rise until dough doubles, about 20 to 25 minutes. Bake at 350 degrees for 20 to 25 minutes or until top is lightly brown. Makes great hamburger buns.

Cinnamon Rolls:
1/4 cup white sugar
1/4 cup brown sugar
1 tablespoon cinnamon
1/2 cup raisins
1/2 cup chopped nuts (optional)
2 tablespoons butter, melted

Mix ingredients in a small bowl. Add to dough mixture and stir with a spoon a few times to slightly mix. Drop 8 to 12 rounds of dough on greased cookie sheet or in muffin tins. Let rise and bake as above. Drizzle icing over top of rolls while still warm.

Danish Rolls: With a spoon, drop 6 to 8 rounds of dough on large greased cookie sheet or in muffin tins. Place 1 tablespoon of jam (peach, strawberry, raspberry) or desired filling in center of each round. Let rise until double, about 20 minutes. Bake at 350 degrees for 20 to 25 minutes or until lightly brown. Drizzle with icing over top of rolls while still warm. Makes 6 large or 8 medium rolls.

Directions

Icing for Danish and Cinnamon Rolls: Mix 1/2 cup powdered sugar, 1 tablespoon butter and 1 tablespoon milk to desired consistency. Drizzle on rolls while still warm.