Gluten free / vegan dinner rolls

INGREDIENTS

3/4 cup

sorghum flour

3/4 cup

superfine brown rice flour

3/4 cup

arrowroot starch

3/4 cup

tapioca starch

1 tbsp

xanathan gum

4 1/2 tsp

rapid rise yeast

1 1/4 cups

warm water (110-130 degrees)

2 tbsp

flax meal + 6 Tbs. warm water (Alternately use two eggs. If you use eggs, also add 1 Tbs. flax meal)

3 tbsp

olive oil

1 tsp

salt

1 tsp

Italian seasoning (I use the Italian seasoning when I know I'm going to cut up leftover bread up for croutons)