To use this recipe you will need our specially blended Gluten-Free Bread Flour mix. These are not your average rice and tapioca flours so they cannot be bought in a store. But the mix can be bought here.
In a stand mixer bowl, dissolve yeast and sugar in 18 oz of warm water (105-115);
Let the mixture stand until bubbles form on the surface. About 5 min.
Stir the oil and flour blend into the yeast mixture.
Using a paddle beater, beat on low speed using your stand mixer, (I like using setting 2-3) until smooth. Beat about 3 minutes.
DO NOT knead this dough. It will be very sticky, like thick pancake batter.
Grease a silicon spatula to pull out the bread dough. Form dough into 16 -18 small balls. About 100 (3 oz) grams each. With oiled hands (olive oil is great), roll dough into smooth round balls and lay on a greased or parchment lined cookie sheet a few inches apart.
Cover loosely with plastic wrap and let them rise in a warm place until just about doubled, about 15-25 minutes.
Rolls should rise until almost doubled and puffy.
Bake at 375° until golden brown and firm on the outside, about 20-25 minutes.
Remove rolls from the pan to cool on wire rack.