Ciabatta Rolls

These rolls make great sandwiches, garlic bread, personal pizzas, or even cinnamon toast!

1 cup brown rice flour, or white rice flour, or quinoa flour
1 cup GF oat flour, or millet flour
1 cup potato starch, or cornstarch
1 cup tapioca starch, or arrowroot starch
1/2 cup Vance's DariFree powder, or powdered milk of choice
4 teaspoons xanthan gum, or guar gum
4 teaspoons egg replacer powder, or 1 tablespoon potato starch
4 teaspoons active dry yeast
1 teaspoon sea salt
1 teaspoon agar powder
2 cups 110 degree F water
1/4 cup pure olive oil, or grapeseed oil, or oil of choice
4 teaspoons cane sugar, or light brown sugar, or agave nectar, or honey
1 teaspoon apple cider vinegar
Pure olive oil to brush tops of rolls prior to baking

1. Place baking racks in first and third positions; preheat oven to 425 degrees F; line two baking sheets with parchment paper; set aside.
2. In airtight container, combine brown rice flour, GF oat flour, potato starch, tapioca starch, DariFree powder, xanthan gum, egg replacer powder, active dry yeast, sea salt, and agar powder; place on lid; shake vigorously to combine and to introduce air.
3. Heat water to 110 degrees F; stir in pure olive oil, cane sugar, and apple cider vinegar.
4. Pour dry mix into mixing bowl; using electric mixer, beat in wet ingredients to form dough; beat dough on high for 3 minutes.
5. Dust a clean rimmed baking sheet with millet flour or brown rice flour; scoop dough out into center of sheet; sprinkle with GF flour; coat hands in GF flour; pat dough to 3/4"-thickness; using sharp knife, quickly cut dough into desired-sized rolls (square or round - whatever you like); place rolls on prepared baking sheets; brush each roll heavily with pure olive oil; place baking sheets on top of preheating oven; rise dough 10 minutes.
6. Place baking sheets on first and third baking racks of preheated 425 degree F oven; bake 12 minutes; rotate pan positions; bake 12 minutes; remove baking sheets to counter; remove rolls to wire cooling rack.

Serve immediately, or cool completely and store in airtight container at room temperature up to 3 days.

Servings: 8 to 12 dinner rolls

Preheat: 425 degrees F

Prep Time: 15 minutes

Baking Time: 24 minutes