adapted from www.glutenfreesoxfan.wordpress.com
1/4 cup sorghum flour
1/4 cup brown rice flour
1/4 cup white rice flour
1/4 cup cornstarch
1/4 cup tapioca flour
1/4 cup potato starch (not potato flour)
1 tsp xanthan gum
1/2 tsp salt
1 tbsp sugar
1 scant tbsp quick rise yeast (I used one whole packet)
1 tsp canola oil
3/4 cup + 1 tbsp warm water
Preheat oven to 375 degrees. Spray muffin tin rings with nonstick spray and dust with rice flour.
Mix dry ingredients in bowl of mixer.
Add oil and water and mix until just blended, scraping down the sides to make sure you incorporate all of the dough. Then beat on high for another two minutes.
Spoon dough into the tin rings (see note below for tip on how to do this). Cover and let rise in warm place for 30 minutes.
Bake for 15 minutes. Be prepared: they will not be browned on the top, but they will be browned on the bottom.
IMPORTANT: Let cool before splitting and eating (delicious untoasted or toasted).
NOTE: I used an ice cream scoop to drop the dough into the tin rings. Then I sprayed my fingertips (multiple times) with nonstick spray and patted the dough so that it filled the entire round.