2 tsp sugar
350 ml milk, warmed
400 g gluten-free flour mix
3 tsp xanthan gum
1.5 tsp salt
1 tbsp baking powder
40 g butter, melted, plus extra for greasing
80 g honey
1 tsp apple cider vinegar
1 Whisk the yeast, sugar and warmed milk in a small bowl until the sugar has dissolved. Leave to sit for 6-8 minutes until the mixture is foamy and had increased in volume.
2 Combine the flour mix, xanthan gum, salt and baking powder in a bowl. Add the yeast mixture, two eggs, butter, honey and vinegar and beat with an electric mixer until combined. Turn the mixer on high and mix for three minutes.
3 Preheat the oven to 190°C/170°C fan/gas mark 5 and brush two 12-cup muffin tins with the extra melted butter. Spoon the batter into the tins, about three-quarters of the way full.
4 Cover with a clean kitchen towel and leave to rise for 35 minutes in a warm place until it has doubled in size.
5 Whisk the remaining egg with one teaspoon of water. Gently brush the tops of each roll with the beaten egg.
6 Bake for 17-18 minutes until golden brown. Leave to cool in the pans for 15 minutes.