Easy Gluten-Free Rolls

I've posted this recipe before - this is a slightly altered recipe to make it into rolls or savory muffins, which makes them basically fool-proof and very light and fluffy.  I'm recommending this recipe to people who are not full-time gluten free bakers but might want a relatively easy roll they can feed to their gluten free friends (like my dad!)  I will warn you, it calls for a collection of flours which is somewhat annoying if you're not already maintaining a gluten free pantry.  However, the starches are pretty standard (if you're not currently familiar with Tapioca starch, I think it's better than cornstarch in most recipes cornstarch is called for) and millet and sorghum are some of the less expensive GF flours.  But the starches are more alike than different in baking.  It's best to do the variety, but if you only do one or two, just increase it accordingly (i.e. replace the tapioca with an equal amount of corn starch)

Makes +/- 20 rolls

1 1/3 cup Millet Flour
2/3 cup Sorghum flour
2/3 cup corn starch
2/3 cup potato starch
2/3 cup tapioca starch
1 1/2 tsp guar gum (cheaper than xanthan)
2 tsp salt
2 tablespoons plus 2 tsps sugar
2 packets yeast (1 tablespoon plus 1 1/2 teaspoons)
1 tablespoon plus 1 tsp olive oil
1 cup water, heated to 110 (you can still stick your finger in it without burning, but it feels "hot")

Lightly spray standard muffin tins - you'll need space for around 20, give or take.

Mix all dry ingredients in an electric mixer (including yeast).  Add the oil and the water and mix until just blended.  Scrape bowl and beaters and then mix at medium high speed for 3 minutes until completely smooth.  The dough will be the consistency of cake batter.  This is always a shock to an experience wheat-flour baker.  Spoon the dough into muffin tins - fill about halfway.  They will expand more than cupcakes would, so keep that in mind as you divide the dough evenly among the tins.  If you want to cover them with a cloth, you'll need to suspend the cloth over the tins (I used a salt shaker placed between the tins as a little tent pole) otherwise your dough will grow into the cloth and then come up with the cloth when you pull it back, making a mess and denying you considerable volume of bread-goodness.  If you've got a good active yeast and a non drafty kitchen, you may choose not to cover them at all.

Allow them to rise until they double in volume - took me about 20 minutes.  While the dough is proofing, preheat oven to 400 degrees.  Bake until the tops are just starting to turn brown - approximately 15 minutes when I did it.

They come out light and fluffy.

As my uncle said, "Wait, these are gluten free?"