Gluten Free Pull-Apart Dinner Rolls Using Almond Flour Blend

Oil two 9 inch cake pans (8-inch if that's all you have. You can also use one cake pan for baking and an oiled plate or bowl for rolling/shaping.) To a bowl, add the flour blend, yeast, and gum; whisk to combine; set aside.

In the bowl of your electric mixer fitted with the whisk/balloon attachment, add the water, 4 tablespoons melted butter, sugar, egg, vinegar, and salt; mix a few seconds, just long enough to combine.

Add the dry mixture all at once. Beat on medium speed for 5 minutes.

Preheat the oven to 170 - 200ºF, the lowest your oven goes, but no lower than 80ºF.

Turn the oven off. Using a silicone/rubber spatula, gather the dough into one mass and cover with a tea towel. Place on the center shelf of your warm oven for 50 minutes or until the dough just begins to crack open on the top.

Remove the dough from the oven and preheat the oven to 400ºF.

Poke the risen dough about three times or until it deflates. Gather 1/3 cupfuls, one at a time, and place one scoop of dough at a time on one of the prepared pans or oiled plate. Using moistened fingertips (running water will do), shape the dough into a ball without squeezing it or flattening it. Place the ball on the unused, oiled baking pan, creating a circle. If you have one ball that doesn't fit in the circle, plate it in the middle of the pan. Repeat with the remaining dough, a total of 8 to 9 times. Allow to rise a second time for 15 minutes or until the pan is full.

Bake on the center rack of the oven (for 23 minutes for lightly golden brown - see photo to the right) and until golden brown or 25 - 26 minutes for darker biscuits (see the above featured photo).

Remove from the oven and baste with 1-1/2 tablespoons melted butter or margarine. Allow the rolls to cool in the pan until just warm, not hot. If you don't allow the rolls to cool some, they will be a little gummy.

Serve plain or with additional butter.