Ingredients (makes 12 rolls):

• 1 1/2 Cups sorghum flour
• 1 1/2 Cups potato starch (NOT FLOUR)
• 1 1/2 Cups warm water
• 1 Tablespoon xanthan gum OR ground chia seeds
• 3 Tablespoons raw sugar
• 2 teaspoons melted coconut oil
• 1 teaspoon dry yeast
• 1/2 teaspoon sea salt
• 1 sprig of fresh rosemary, diced
• 2 cloves of garlic, minced

 Directions:

1. Preheat your oven to 200 degrees Fahrenheit.  Grease muffin tins and dust some flour in each tin on the bottom and up the sides (either your sorghum, potato starch).  In a mixing bowl combine your sorghum flour, potato starch, xanthan gum, raw sugar, dry yeast, sea salt, and whisk to combine.  In  your stand mixer (or use a hand mixer), add your warm water, melted coconut, minced garlic, and turn the speed to low.  Slowly add in 1/3 Cup of flour at a time until it is fully incorporated (if you add all of your flour at once you’ll end up covered in it!  I don’t know about you, but I’m done with antiquing! 😉 ).  Turn the speed up to high and let it mix for about 2-3 minutes so the yeast will activate (it’ll be the consistency of a thick batter, do NOT expect a wheat-dough consistency!). 
2. Turn your oven off.   Fill your prepared muffin tins each halfway with the dough and cover with a towel.  Pop your muffin tin in the oven and let it rest for 30 minutes (the dough should have risen to the top by then).  Once your dough has fully risen take your muffin tin out of the oven and preheat to 400 degrees Fahrenheit.  Once your oven is hot pop the muffin tin back in the oven.  Bake for about 50 minutes.  Now, if you leave the top of your rolls uncovered they will burn and be hard as a brick, we don’t want that! So, after 10 minutes of baking cover with tin foil.  After 50 minutes insert a toothpick into the center of your bread; if it pulls out cleanly it is ready. 
3. Schmear some good ‘ole vegan non-dairy spread or olive oil on the top of your rolls as soon as it comes out of the oven.  Want to get extra fancy?  On low heat saute 1 Clove of minced garlic + 4 Tablespoon of extra virgin olive oil and top that off on you rolls for an extra garlic kick!

4. Enjoy eating whole! 

Seriously though, look at that consistency!!!  I never thought I’d be able to eat that again gluten-free! Oh, I am in love with you, rolls! Dip these babies in my lemon garlic escarole soup, spicy maple carrot soup, roasted chipotle pumpkin soup, whatever your heart desires!