When making dough with vegetables, follow these rules: 1) Boil the potatoes with the skin on so they don't absorb too much water. 2) Make sure the potatoes are completely cold before making the dough.

This is important because if you skip these steps, you'll need to add a lot more gluten-free flour to work with the dough. Ready? Let's make the bread!

Meanwhile, in a food processor, add the mashed potatoes and blend until smooth, elastic, and creamy.

Add the egg and blend for 2 minutes.

Once the yeast is foamy, pour it into the food processor. Blend for 1 minute.

Finally, add the rice flour, cornstarch, salt, and any seasonings you like (I usually add boiled garlic and thyme). Mix until you have a firm dough.

Divide the dough into small balls and place them on a well-oiled baking sheet.

Flatten the balls with your hands to make them flat (this helps them cook evenly in the skillet or griddle).

Cover the baking sheet with plastic wrap or a plastic bag and let the dough rise until doubled in size. The longer you let it rise, the lighter the bread will be.

To cook the rolls: Heat a heavy-bottomed pot or skillet (or a flat griddle) over low to medium heat.

Once hot, add a little oil and spread it around.

Arrange the rolls in a ring shape (don't put any in the center to avoid burning).

Let them cook and brown well on the bottom.

Flip the rolls and cook on the other side.

Once cooked, remove them from the skillet and place on a plate.

Repeat the process with the remaining rolls.

Tips and useful info: a) If you don't have a food processor, you can make the dough by hand: Mash the potatoes with a potato masher, add the egg, yeast, and mix well. Then add the rice flour, cornstarch, and any seasonings you like. That's it! b) You can substitute the rice flour and cornstarch with a gluten-free flour blend.

C) You can make this recipe with potatoes or sweet potatoes. Using sweet potatoes will make it slightly sweet. d) Flavor the dough with any seasonings you like—herb blends, oregano, rosemary, garlic powder. I usually use natural flavors. Sometimes I boil garlic and onions and add them to the dough. It turns out delicious and much milder than using raw veggies.

E) Following Cynthia's advice, I recommend toasting the rolls because it really brings out the flavors. f) You can substitute the egg with a vegan egg: In a bowl, mix 1 tablespoon chia seeds with 3 tablespoons water. Stir and let sit for 30 minutes. It will form a gel that equals 1 egg.

Sending lots of love to everyone, and see you next time... WITH RICE!! For more rice recipes visit: http://recetasfacilesconarroz.blogspot.com - You can also find me on Facebook: Recetas fáciles con arroz. See you next time!!