YUMMY! Alright, this was my 2nd attempt at baking something with gluten free flours. I have to say, it was a success. This is a recipe that I will be keeping for using again & again.
1 packet yeast
1/8 cup warm water
2 tablespoons granulated sugar
2 1/2 cup GF flour mix, divided (PLUS up to 1 cup reserved IF needed) [See Below]
1 1/2 tsp. xanthum gum
3/4 cup lukewarm milk (scald then cool)
3/4 tsp. salt
3 Tbsp shortening
Dissolve yeast in warm water with sugar. Combine 1 1/2 cups flour with xanthum gum, set aside. In a 2 1/2-quart mixing bowl add milk, salt, eggs, shortening, yeast mixture, and 1 1/2 cups of flour with xanthum gum mixed. Beat on low speed scraping bowl constantly (30 seconds). Beat on medium speed scraping bowl occasionally (2 minutes). Stir in remaining flour until smooth. Turn dough onto well floured surface (using the reserved flour). Roll around lightly to coat with flour. Gently roll dough 1/2 inch thick with floured rolling pin. Cut with a floured biscuit cutter. Cover and let rise until doubled (40-50 minutes). Bake in a preheated 450 degrees F oven for about 10-12 minutes.
* Mrs.P’s Mock Brown & Serve Rolls: You can roll into balls and make divided rolls in a muffin tin. Brush tops with melted butter before baking.
**Mrs.P’s Crescent Rolls: Roll out into 2 circles and cut into wedge pieces. Roll up like crescent rolls and bake after rising time. Make sure to have a well floured surface to roll these out on or they will stick and be messy. Brush the dough with melted butter before rolling and after rising. Roll loosely and they will have separate layers like the canned rolls.
***Mrs.P’s Sweet Breakfast Crescents: Brush with melted butter. Sprinkler with cinnamon & sugar before rolling into shape. Brush tops with melted butter. You could also add a few pecans & raisins in.
GLUTEN FREE FLOUR MIX
Rice Flour (2 parts) 6 cups
Potato Starch (2/3 part) 2 cups
Tapioca Flour (1/3 part) 1 cup
NOTE: This will give you more flour than you require for this recipe. You could also use 1 2/3 cups brown rice flour, 1/2 cup potato starch, and 1/3 cup tapioca starch instead of a blend.
Source: Mrs.P from the Glutenfree.com forum