Ingredients

• 1/2 cup Warm Water 105-110°F
• 1 Tbsp Active Dry Yeast
• 1 tsp Sugar
• 1 cup White Rice Flour
• 1/2 cup Potato Starch
• 1/4 cup Cornstarch
• 1/4 cup Sorghum Flour or Garbanzo Bean Flour
• 2 tsp Baking Powder
• 1 1/2 tsp Xanthan Gum
• 1/4 tsp Salt
• 2 Tbsp Melted Butter
• 1/2 cup Sugar
• 1 Tbsp Apple Cider Vinegar
• 2 Eggs

• 2 Tbsp Melted Butter
• 2 Tbsp Honey

Instructions

1. Combine the warm water, yeast and 1 tsp sugar in a bowl and allow to proof for 10 minutes.
2. In the bowl of your stand mixer, combine the rice flour, potato starch, cornstarch, sorghum flour, baking powder, xanthan gum and salt. Mix until blended.
3. Next add the yeast mixture, melted butter, sugar, apple cider vinegar and eggs to the dry ingredients. With your dough hook, combine the mixture until well blended and then knead the dough with your dough hook for 5 minutes.
4. Place the dough into a well-oiled bowl, cover with plastic wrap and allow to rise for 1 hour, or until doubled in size.
5. Once the dough has doubled in size, scoop 1/2-cup scoops of dough into a well-oiled 9 x 9-inch casserole pan (use a cookie or ice cream scoop for this).
6. Cover with an oiled piece of plastic wrap and set in a warm place to allow to rise again for about 30 minutes, or until doubled in size.
7. Mix the melted butter and honey in a small bowl and brush it on the risen dough. Preheat your oven to 325°F and bake for 25 minutes, or until golden brown. These are softest served warm straight from the oven. They reheat beautifully in the microwave.