The Best Perfect Gluten and Dairy free Savoury Rolls (with soy)

You see, i made the best rolls in the world, and i mean the world. One bite, and i was in HEAVEN! The only problem? I kinda made it up and didn't even write it down. The amounts were simply tossed in straight from the container!

Luckily enough i was able to recall what ingredients, i'm still in progress of replicated the exact amounts of what still.

1c water
1/4c silken tofu (very important! This adds loads of moisture and a lovely cheesy taste)
1 tsp (heaped) of each; Baking powder, Xanthan gum, dried instant yeast
1 tbsp savory flakes
2 tsp sugar (white, honey, castor, raw, what ever you prefer)
2 heaped tablespoons of
Buckwheat Tapioca Flour(preferably arrowroot flour), corn starch
1/3 c of oil (sunflower) [i used 2 tbsp margarine coz i ran out, original had oil]
1/2 c Aldi bread mix, or any bread mix
1c White rice flour (glutinous is better or brown for a healthier loaf)
Oil to coat
Herbs to top

Firstly mix the warm water with yeast and let it sit until a froth occurs, about 15 minutes.

Mix dry ingredients together. Make a well and add liquids. Beat until well combined, and then some. Form into rolls with oily hands. It should be of soft sqwelchy, sticky consistency. Very soft and mailable. Almost like a clay slurry....but thicker. I dunno... Sprinkle chives or mixed herbs on top, or seeds if you prefer. (i like poppy and linseed).

Once formed, oil tops and add herbs and leave it 45m to an hour to rise in a warm oven. (Turn it on 50 degrees for a few minutes and then turn it off.)

Cook at 180 for 45 minutes or there abouts. Most likely it will need more time.

The first unmeasured version came PERFECT, the second batch, flat and rock solid lacking the nice taste (then i figured out the ingredient i forgot to add in!), this third batch is much closer!

It came out flat, the original roll rose at least 5 times the height. It started of as a flat roll and ended up a complete sphere pretty much.
The silken tofu adds moisture and a cheesy taste- very important for the right consistency and taste of a roll i was looking for.
It did have the slightest sour taste, i think this is the tapioca- i can sometimes taste it bad!
i think i needed more yeast, or resting time...and definitely more flour perhaps? (oxymoron).
GREAT tasty crust!!! I think the oil definitely plays a part also.
The smallest amount of gumminess, not sure if that is simply moisture. Definitely over cook rather than under cook.