First, forget EVERYTHING you know about breadmaking. RIGHT NOW! POOF! GONE!!
Now, know that dough that is gluten free looks like you didn't use enough flour, has a goopy consistency, and you beat it good with a whisk. So I'll go slow...
4 TBS shortening (I used Nucoa)
3 TBS honey
1 packet yeast (rapid rise is best)
1 cup Milk (Rice, oat, soy, coconut, you pick!) warmed with 3 TBS melted butter in it.
1/2 cup Potato Starch (NOT POTATO FLOUR ...I got mine at the Gluten Free Foods in Layton, but I know you can get it at most nutrition stores including the one in bountiful on 200 S.)
1 cup cornstarch (say what?! yep, that's right!)
1/2 tsp baking soda
1 TBS baking powder
2 tsp Xanthan gum (health food store again, or you can get it all on Amazon)
3/4 tsp salt
3/4 tsp vinegar
Got all that? Okay, preheat to 350 degrees.
combine all ingredients, throw the dry then top with the wet then let her fly! My electric mixer beat the tar out of this. And that's what you want, throw on the whisk attachment or pull out your hand mixer and let her go! Make sure there are NO LUMPS! or it will be yucky...gross...ewe...
Get your hands good and wet. hehehe...I know sound silly. But set yourself up by the sink with a greased muffin tin and your bowl of goop. run your hands under the cool water and grab a glob! fill each muffin tin half way, frequently re wetting your hands to keep the dough from sticking. Should fill 2 muffin tins, or just about.
Bake 18-20 minutes, or until the toothpick your stick in one comes out clean.
Now, don't panic! When they cool down they kind of shrivel, like your beloved old persons cheeks. they taste just as good! If you'd like them a little larger for this reason fill 1 muffin tin, they'll look huge when cooking but shrivel to about half. They taste wonderful however!
The taste is more like popovers but flakier and fluffier. My family LOVED them! especially with honey on top! Enjoy!