Mix the gluten free flour mix, xanthan gum, instant yeast, sugar and salt in the bowl of a stand mixer.
In a small bowl, mix the egg, water, coconut oil and apple cider vinegar together.
With the mixer running on low speed, add in the liquid ingredients.
Scrape the batter down. Turn the mixer to medium speed and let mix for 3 minutes.
Spray a 9" round cake pan with cooking spray. Using a ¼ cup measuring cup, scoop dough into 9 mounds in the pan, starting with one mound in the middle and then 8 more around the middle one.
Cover the pan with a dry towel and let rise in a warm place until 50% larger in size, or for 25-35 minutes.
Preheat your oven to 400°F.
Bake rolls at 400°F for 26-28 minutes. The rolls will be golden brown and sound hollow when you tap on the top of the tops.
Remove the rolls and place the pan on a wire rack to cool slightly before serving.
Video
Notes
Don't double the recipe - make 2 batches side by side instead
Let the rolls rise only until 50% larger in size
The batter will look like thick cake batter - and that's ok!