A: Mix and let rise: ½ cup warm water, 1 tablespoon gluten-free yeast, 1 teaspoon sugar.
C: Mix together well: 1 cup potato starch, 1 cup cornstarch, ½ cup garbanzo bean flour, 1 teaspoon salt, 1 tablespoon baking powder, 2 teaspoons xanthan gum.
Grease an 8 X 8 square baking pan.
With an electric mixer mix B & C together. Then add A and mix. Beat on high for 4 minutes. Sprinkle the counter top with rice flour, pour the batter onto the counter top, sprinkle with rice flour, and roll into a 13 X 13 square. Spread softened margarine over the top of the rolled batter. Sprinkle on sugar and cinnamon to your liking. Roll up the batter carefully. Cut 1 ½ long slices. Place them into the pan. Let rise in a warm place until doubled OR cover pan with plastic wrap and place in the refrigerator until the next morning. LETTING THESE ROLLS RISE IS VERY IMPORTANT.
Preheat the oven 375 degrees. If rolls are refrigerated, let them come to a warmer temperature before preheating the oven. Brush the rolls with melted butter or margarine. Bake 20 minutes and test with a cake tester. The tester must come out clean. Cook longer if needed. While cooking, if the rolls begin to brown too quickly, cover with foil.
Glaze - mix together: ¾ cup of powdered sugar, 1 ½ tablespoons milk, 2 drops of vanilla extract (Adjust the ingredients to your liking - more milk, less milk, etc., but thicker is usually better).