• 1 1/2 c warm water (almost as warm as you can stand to hold your finger in for about 20 seconds)
• 1 tsp granulated sweetener
• 2 1/4 tsp active dry yeast (one package)
• 3 Tbsp agave nectar
• 3 Tbsp olive oil
• 1 Tbsp  raw apple cider vinegar (any other plain vinegar works in a pinch)
• 1 c sorghum flour
• 1/2 c brown rice flour
• 1/2 c teff flour
• 1/2 c arrowroot flour
• 1/2 c tapioca flour
• 1 1/2 tsp xanthan gum
• 1 tsp sea salt
• 1/2 tsp baking soda
• 1/4 c chopped fresh garlic
• 2-3 Tbsp Italian seasoning or 1 Tbsp each basil and oregano

Directions

1. Preheat oven to 375.
2. Oil a 12-cup muffin tin. Find a warm place to proof the rolls (the oven set at about 200 works, as does a food dehydrator set at the same temp.)
3. Stir the warm water, sugar and yeast together in a small bowl. Set aside while you mix together the dry ingredients.
4. In a large bowl, combine all of the dry ingredients (leaving out the chopped garlic). Whisk together to completely combine.
5. To the small bowl with the liquids – add the agave syrup, olive oil, and vinegar. Stir well to combine.
6. Pour the wet ingredients over the dry ingredients and quickly whisk together. Continue to whisk to get rid of any lumps and keep whisking until the batter thickens and becomes smooth.
7. Quickly add the chopped garlic and stir until just combined. (Work quickly after all the ingredients have been added together, otherwise you might loose the little air bubbles that are being created by the baking soda and the vinegar.)
8. Spoon mixture into the oiled muffin tin. Set in a warm place to rise for about 20 minutes.
9. Bake in a preheated oven for 20-25 minutes (or until the tops are golden brown). Remove from oven.
10. Allow rolls to cool for a few minutes before removing from pan (a knife may need to be run around the edge of each roll to loosen.)

Enjoy with butter, soup, or salad; or make each roll into a little mini sandwich!