Tasty Gluten Free Rolls

I have friends who have celiac disease and are always looking for good gluten free bread.   I have often tasted the gluten free breads from the store and they usually had taste or texture issues and just didn't care much for them.   My friends have said the same thing.   So I've been trying to find a recipe for gluten free bread that is closer to regular wheat bread in taste or texture, this one fits that bill.  It is light, moist, not crumbly and tastes like a good whole wheat bread.    This one reminds me a bit of the old Roman Meal bread we used to be able to buy    So here is the recipe.

GLUTEN FREE ROLL RECIPE

2 cups gluten free all purpose flour (I used King Arthur)
1 cup sorghum or oat or buckwheat flour

¼ cup cornstarch

¼ cup flax seed meal

2 ½ tsp. xanthan gum

2 tsp. active dry yeast

1 tsp. salt

3 eggs

1 cup water or milk or nut milk

2 tbsp. vegetable oil

2 tbsp. honey or molasses

2 tsp. cider vinegar

Mix the liquid ingredients together in a large mixing bowl.   Then combine all the dry ingredients in another bowl.    Beat the wet ingredients together until well combined, then add the dry and mix well, about 5-6 minutes.  The dough will be very soft and sticky.   Immediately form into rolls.  I oil my hands, scoop up enough dough that it just about half a cup, form into a smooth ball and place on a well greased baking sheet or place it on a piece of parchment paper on a baking sheet.   It should make about 8-9 rolls.   
Allow to rise an hour and a half.  It will not look like it has risen much.    About half an hour before time to bake, preheat the oven to 400 degrees.    Place the risen rolls into the oven and bake about 20-30 minutes until puffed up well browned.  Remove from the pan and cool on a rack, covered with a dry towel..   When completely cold, they will freeze well.

If you want something more savory and that will remind you a bit of onion rye bread, when mixing the dough, add about 2/3 cup of dried onion flakes, 2 tbsp. of caraway, celery and fennel seeds.  If you have some dried celery flakes, add 2 tbsp. of those too.   This is very good used for sandwiches.