Multi Grain Drop Rolls

 
1/2 cup White rice flour (I am sure Brown would work fine)
1/2 cup Sorghum flour
1/4 cup Millet flour
1/4 cup tapioca flour
1/4 cup cornstarch
2 TB flaxseed meal
2 tsp xanthan gum
1 package active dry yeast 
1 tsp salt
2 eggs at room temperature
2 additional egg whites at room temperature
1 cup warm water 
2 TB vegetable oil or canola oil
2 TB honey
2 TB apple cider vinegar

Preheat oven to 200 F.  Turn the oven off as soon as it reaches 200 F.

Combine flours and all other dry ingredients together in a medium bowl with a wire whisk.  Whisk in flax meal.  

Combine the wet ingredients in a separate large bowl using a hand mixer on low or medium speed.  The mixture will get slightly frothy.  

When fully combined, slowly add dry ingredients mixture, scraping down the sides of the bowl.   Miix until fully blended, with no lumps.

I used a large spoon covered with olive oil to drop the dough on a cookie sheet which has been lined with parchment paper.  

Cover with a piece of saran wrap that has been sprayed with cooking spray.

Turn off the oven and immediately place the cookie sheet in it. Allow the dough to rise for 90 minutes.  No peeking!

Remove the saran wrap, sprinkle with cheddar cheese and increase heat to 350 degrees.   

Bake for 30 minutes or until the crust is a golden-brown.  For great dipping, try it withtomato soup.