3 cups gluten-free all purpose flour (plus more for dusting and rolling)
1 packet GF yeast
1 1/2 teaspoons sea salt
1 tablespoon xanthan gum
1/2 cup pure maple syrup
3 large eggs
1/2 cup melted butter
1 cup club soda (warm)
2 cups apricot jam (plus more for glazing)
Whisk all the dry ingredients. Combine all the wet ingredients together and mix into the dry ingredients using the dough attachment of a food processor.
Turn dough out into a well-oiled glass bowl and cover in a warm place for two hours.
Preheat oven to 375 F
Pat dough out onto a heavily floured surface because the dough is very sticky. With floured hands, pat the dough out to a square (about 1/2 inch thickness) piece. Spread preserve over the dough leaving about an inch all the way around free of preserve. Roll up like a Swiss roll and cut 12 even rolls. Place on a prepared 12" by 12" round tart pan or similar. Allow to rest a further 40 minutes.
Brush the top generously with melted butter and apricot preserve.
Bake for 20 to 30 minutes or until rolls are baked and golden brown.