I've purchased rolls from Katz and Heavens Mill ... I've made a few different types of challah ... it's all been a huge #fail for me. But then I found the perfect recipe, thanks to the amazing You Won't Believe It's Gluten Free cookbook! Enjoy it and love it!
3 egg whites
2 Tbsp oil
½ cup apple juice
1 cup cornstarch
⅓ cup oat flour / You can grind Gluten-Free oats up for this
2 tsp baking powder
1 tsp baking soda
½ tsp salt
¾ tsp xanthum gum
1 Tbsp apple cider vinegar
Preheat the oven to 350 degrees Fahrenheit and grease nine sections of a muffin tin.<br />Note: I am not sure if this would work well in a regular challah pan, but I can tell you that this dough is not braidable because it is too sticky. You can buy challah-shaped pans, however.
Beat the egg whites in a medium-size bowl until very frothy, I found about 2-3 minutes was fine. Add the remaining ingredients and mix well.
Divide the dough among the nine sections of the pan and bake for 15-20 minutes.<br />Note: I only baked mine for 15 minutes. They browned quickly and were done, so keep close tabs on the rolls.