This recipe is directly from Lisa Lewis' Special Diets For Special Kids - it found on page 140 entitled Marci's Soft White Bread and Rolls. I changed a couple of things but not significantly - they are really, really good!
2 C white rice flour
2 C tapioca starch
3/8 C sugar (I use organic evaporated cane juice)
4 tsp. xanthan gum
2/3 C dry non-dairy milk (I use Vance's DariFree or Better Than Milk)
1 1/2 tsp. salt
2 tsp. sugar
1/2 C warm water
4 tsp. yeast
4 tbsp. margarine or oil
1 tsp. vinegar
1 1/2 C water (I made mine warm)
3 eggs
Combine 1st six ingredients in your mixing bowl.
Combine the next three ingredients in a small bowl or cup and mix to "proof" the yeast.
Once the yeast mixture has gotten frothy, mix all the ingredients together in your mixer bowl and set it somewhere warm to rise (optional). Once it's risen (or not if you're in a hurry), preheat your oven to 400 degrees. Line 2 cookie sheets with parchment paper. Form your bun shapes on the parchment paper. Bake for approximately 15-20 minutes, or until golden brown on the outside.
This recipe can be used for a myriad of things. I have used it for pizza crust in addition to the buns. It works great but I found Bob's Red Mill pizza mix a little easier to use. I do recommend it for the buns, however, it's the best recipe I've found :)
amy
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