1 1/2 cup sorghum flour
1/2 cup millet flour
1 cup arrowroot starch
1 tablespoon xanthan gum
1 1/2 teaspoon salt
2 teaspoons egg replacer
2 tablespoons sugar
1 1/2 cup lukewarm water (110-115 degrees)
2 tablespoons rapid-rise yeast
2 tablespoons olive oil
3 Ener-G- Foods Egg replacer “eggs” (4 1/2 tsp. egg replacer whisked with 6 tbsp. warm water)
1 teaspoon cider vinegar
1/4 cup melted DF/SF margarine (Earth Balance)
Preheat oven to 450
Grease a cookie sheet.
Put sugar and lukewarm water in a small bowl and add yeast and let it sit for 5 minutes.
Combine the first 6 dry ingredients in a mixing bowl of a standing mixer and mix together.
Add the water, sugar, yeast mixture.
Add olive oil, egg replacer “Eggs” and vinegar and mix on medium speed for 3 minutes.
Using a 1/2 measuring cup, scoop out your dough, and with wet hands shape into dinner rolls.
Baste with melted margarine.
Sprinkle with toasted sesame seeds.
Let rise for 20-30 minutes or until about doubled in size.
Bake for 30-35 minutes or until the internal temperature is 208 degrees and browned.