After trying for nearly a year, I finally found a gluten-free bread recipe that tastes as close to homemade wheat bread as any I’ve tried yet.
Combine GF Flour Mix, xanthan gum, salt, sugar, and dry yeast in a medium-sized bowl and whisk together. Set aside.
These also work great as pull-apart dinner rolls. If you let the dough sit a bit longer after you've mixed it, it will thicken to the point that you can scoop the dough in a muffin-sized scoop and drop it in rows of three. I leave a bit of room in between them, maybe a 1/2 to 1 inch or so.
Use a 9x13 cake pan that has been greased well. Let them rise about 20 min. - so they rise just to the top of the pan. Cover them with tin foil for the first ten minutes just like you do for bread and bake them for the same amount of time and at the same temperature.
I often bake a loaf of bread and a pan of dinner rolls in the same oven, right next to each other. Deeeeelicious!