2 T yeast
2 t sugar
2 C warm milk or almond milk                     

1 ½ C white rice flour
½ C brown rice flour
¾ C potato starch
½ C tapioca starch
3 t xanthan gum                               
1 ½ t fine sea salt
1 ½ t baking powder or 1 T at sea level

2 large eggs                        
¼ C canola oil
¼ C honey
1 t apple cider vinegar

Proof the yeast, sugar, and milk until bubbly.   Stir together the dry ingredients, put in mixing bowl with yeast and milk.  Mix for 30 seconds on low. Add the liquid ingredients to the  mixer, mix until combined, then turn mixer on high and mix for 3 minutes.

Thoroughly spray 24 muffin tins, spoon batter into pans, let rise in warm place for ~15 min.  Bake at 375 for about 20 minutes.  They should be golden brown and pass a toothpick test.



This recipe is brought to you from the kitchen of the Latigo Dude Ranch.