Brioches

1 cup brown rice flour
3/4 cup tapioca flour
1/2 cup soy flour
1/4 cup amaranth flour
2 1/2 teaspoons xanthan gum
1/2 cup plain, lightly sweetened soy milk (be sure it's gluten and casein free)
4 tablespoons Earth Balance buttery flavored spread (plus more to coat top)
1/2 teaspoon salt
2 tablespoons + 1 teaspoon sugar (if you use unsweetened soy milk, add a little extra sugar)
1 package yeast (gluten free)
1/8 cup (2 tablespoons) warm water, 105-115 degrees
2 eggs
1/2 teaspoon (heaping) finely grated lemon zest

Combine the brown rice, tapioca, soy, amaranth flours and the xanthan gum, and mix well. Set aside. Scald the soy milk; stir in the Earth Balance shortening, salt and sugar. Cool to lukewarm. Meanwhile, in the large bowl of an electric mixer, sprinkle the yeast over the warm water. Stir to blend, then wait a few minutes for it to dissolve. In a separate bowl, whisk the eggs together with the lemon peel. Pour the milk/sugar mixture into the yeast mixture, and stir to blend. On low speed, beat in the egg and lemon peel mixture. Slowly add the flour blend, still beating, until you have a manageable, but still beatable dough. Beat, on medium speed, about 1 and _ minutes. Dust the the dough lightly with any remaining flour blend (or tapioca flour) to prevent sticking. Cover tightly with plastic wrap, put in a warm place, and let rise for 45 minutes.

Use Earth Balance buttery spread to grease regular sized muffin cups. Melt about 1-2 tablespoons more on the stove on low heat. Set aside. Take the dough (do not punch it down) and cut off about 1/3 of it; set aside. Use 2/3 of the dough to shape in the muffin cups. Fill the cups almost to the top, and flatten with your fingers. (If the dough is sticky, wet your hands slightly with water). Using your fingers, make an indentation in the top center portion of each individual brioche. Take the reserved 1/3 section of dough, and shape it into small balls, rolling it between your hands; (there should be 3 balls for each brioche). Push the balls firmly into each indentation to attach. Using a pastry brush, brush each brioche with the melted shortening (use as needed). Cover with plastic wrap and let rise again, about 25-30 minutes.

Preheat oven to 425 degrees. Bake the brioche in the lower third of the oven 10-15 minutes, or until lightly browned and the sides start to pull away from the edges of the tins. Remove from pans immediately. Serve warm. Good as is, or with jam. (Makes about 10 brioches, depending on size).

Sweet Potato Rolls

(this is a good dinner roll, and a good way to use up extra
sweet potatoes)

1 3/4 cup brown rice flour
1 cup tapioca flour
3/4 cup amaranth flour
3 teaspoons xanthan gum
1/4 teaspoon cream of tartar
1 1/2 cups warm water (105-115 degrees)
1 package active dry yeast (gluten free)
3 tablespoons ground pecans
2 tablespoons whole, raw demerarra sugar
1 1/2 teaspoons salt
1 egg
1/2 cup cooked, mashed sweet potatoes or yams
5 tablespoons Earth Balance shortening

FOR THE TOP:
beaten egg
poppy seeds, sesame seeds or flax seeds (optional)

In a medium large bowl, combine the brown rice flour with the tapioca and amaranth flours, the xanthan gum and cream of tartar and blend well. Set aside.

In the large bowl of an electric mixer, pour in the water and then the yeast, and stir to blend. Let stand a couple of minutes to dissolve. Add the ground pecan meal, salt, sugar and egg, and beat well, using the paddle attachment. Then add the sweet potato and shortening. Pour in about half the flour mixture, and beat until well mixed. Slowly pour in the rest of the flour mixture, as you continue beating. Beat until the dough collects around the paddle in the center. Turn onto a board. Dust the dough lightly with tapioca flour (to prevent sticking) and form into a ball. With a knife, cut each piece in half, then cut each piece in half again, making four equal pieces. Form each piece into a ball, and with the knife again, cut each ball into 4 equal pieces. Place onto oiled baking sheets, or baking sheets covered with non-stick paper. Cover tightly with plastic wrap, and put in a warm place. Let rise about 1 hour.

Pre-heat the oven to 375 degrees. Just before baking, brush the rolls with some beaten egg and sprinkle with seeds, if desired. Cook about 25-30 minutes. (The rolls should be golden brown and firm to the touch). Makes 32 rolls.