Gluten Free Dinner Rolls.

Ingredients:

• 10 oz. club soda, ginger ale or gluten-free beer
• 3 large eggs brought to room temperature
• 3 Tlbsp. extra virgin olive oil
• 2 Tblsp.. agave nectar or honey (omit when using ginger ale)
• 2 ¾ cups Jules Gluten-Free All Purpose Flour
• ¼ cup flaxseed meal or buckwheat, sorghum or brown rice flour
• 1 t. salt
• 1 Tblsp. granulated cane sugar
• 2 ¼ t. rapid rise or bread machine yeast (1 packet)

Directions:
Prepare 1 loaf pan or 12 popover pans or 20-24 muffin tines by oiling lightly with olive oil or canola oil spray.
In a large mixing bowl, whisk together the eggs, oil and agave, then slowly pour in the club soda, ginger ale or beer to mix.
In another large bowl, whisk all dry ingredients (flour, salt and sugar) except yeast. With mixer on low speed, slowly pour the wet ingredients into the dry mix to combine. When incorporated, add the yeast. Beat until the batter is smooth, then increase mixing speed and beat for 4 minutes.
Pour batter into loaf pan or, using an ice cream scoop, measure batter and scoop equal portions into the prepared popover or muffin pans.
Cover with oiled wax paper and let rise in a warm, moist place for 30 minutes (an oven preheated to 200 degrees, then turned off, with a bowl of water in the oven to add moisture, is a good option).
When the bread has risen, bake at 375 degrees (static) or 350 degree (convection) for approximately 35 minutes for the loaf, 15 minutes for the dinner rolls or 12 minutes for the smaller rolls. The internal temperature of the loaf should be approximately 205-210 degrees. The bread or rolls should have risen high above the tops of the pans and will be golden brown with a nice crust. Always insert a skewer or cake tester to the center of the loaf or rolls to be doubly sure they are cooked all the way though before removing to cool in the pans for 5 minutes. Then gently remove from the pans and serve warm.


Note for Bread Machines: You may easily use this recipe in your bread machine by adding all the liquids to the pan first, then sifting together the dry ingredients and pour in the yeast to the well.
Set the machine in the gluten-free setting or the setting on your machine with only one rise cycle and no punch-down. Use a rubber spatula to go around the inside of the pan while the machine is mixing the dough to ensure all the dry ingredients are incorporated. Remove the pan from the machine when finished baking, then allow to cool for approximately 10 minutes before removing the loaf from the pan to cool further.