• Warm Water (105-110°F) | - | 1/4 cup
• Active Dry Yeast | - | 2 tsp
• Honey | - | 2 Tbsp
• Millet Flour | - | 1 1/4 cups
• Brown Rice Flour or White Rice Flour | - | 1/4 cup
• Xanthan Gum | - | 1 1/2 tsp
• Baking Powder | - | 1 tsp
• Salt | - | 1/2 tsp
• Gluten Free Egg Replacer (prepared according to package directions) or Whole Eggs* | - | 2 Tbsp or 2 whole eggs
• Olive Oil | - | 2 Tbsp
• Warm Water, as needed** | - | Up to 1/4 cup

1. Combine warm water, yeast and honey and let sit for 5 minutes, or until active and bubbly. While waiting, prep dough ingredients.
2. In a large bowl of a standing mixer, combine the millet flour, rice flour, xanthan gum, baking powder and salt. Whisk to combine. Next add the prepared egg replacer (or eggs), olive oil and yeast mixture. Blend on medium using a dough hook. Add additional water as needed 1 tablespoon at a time. Knead in your mixer for 5 minutes.
3. Lightly flour a small piece of parchment paper or board. Using a large cookie scoop, scoop out some dough onto the floured surface. Sprinkle the top of the dough with a little flour, then pick up the ball and roll into the shape you want. Place on a parchment lined sheet pan. Continue with the remaining dough.
4. Lightly cover the dough with plastic wrap or a light towel. Either leave in a warm draft free place in your kitchen, or place in your oven with the light on. Allow to rise until doubled in size. This will take 1-2 hours, depending on how warm your area is. The oven only takes about an hour.
5. Remove dough from the oven if using it to proof. Preheat your oven to 350°F and bake the rolls for 15 minutes, or until golden brown.

**To Freeze**
1. To freeze, prepare dough according to directions up to forming into a ball. Freeze balls in a freezer bag or sealed container. The night before you plan to bake them, place the frozen rolls in the refrigerator. Before baking, place on a parchment-lined baking sheet, cover with a towel and allow rise until doubled in size (this takes about 3 hours). Preheat the oven to 350°F and bake for 15 minutes, or until golden brown.

1. The egg replacer honestly made a softer roll that stayed soft for a few days without needing to be heated to soften.
2. Water is tricky in breads like this. Really, it depends on the day. 1/4 cup may seem like a lot of difference, but one day I needed 1 tablespoon and the next I needed 1/4 cup.
3. If use whole eggs you will likely no need to add too much extra water. The dough should be sticky, but not wet like a lot of gluten free doughs typically have to be.