Mix the oil or butter, garlic and herbs together and set aside.

Into the bowl of the stand mixer, whisk your 1:1 gluten-free flour blend.

Add sugar, yeast, konjac (or psyllium) and salt, and mix well to combine.

Add milk, egg whites, oil and cider vinegar.

Mix with the paddle attachment. Begin on low speed to combine, add the cranberries if using, then increase to medium high speed for five minutes, until the dough is cohesive and fluffy.

*If using psyllium husk, let your dough rest and hydrate covered for 20 minutes, If using konjac, you can go straight to the next step.

Portion the dough into 24 equal pieces, approximately 1.5-ounce (45 grams) each. The dough should be tacky and slightly sticky but able to roll into balls with wet or oiled hands.

Lightly wet your hands with oil, and use them to roll the portions into smooth balls.

Place a sheet of parchment over the base of a10" sprinform pan so that is is hanging over the edges and then snap the ring on. brush or spray the pan with oil or butter.

Grease or oil a small (3 - 4 inch) overn proof bowl and place it in the middle of the springform pan.

Arrange the rolls in two rows around the bowl - they will be touching.

Brush the tops with the garlic herb mixture and cover loosely with plastic wrap or a slightly damp kitchen towel.

Proof about 30-40 minutes (depending on the temperature of your kitchen), until increased by 50%.

Preheat the oven to 400 degrees while your buns are proofing.

Place your buns in the oven, and immediately drop the temperature to 350 degrees.

Bake for 25 minutes, until the internal temperature registers 208 degrees and the rolls are a light golden brown.

Remove from the oven, remove the springform ring and the bowl in the center. Slide the rolls and paper onto a cooling rack. serve warm.

If saving for another day, cool completely, wrap well and hold at room tempertaure. To serve, wrap in foil and reheat in a 350 oven for 15 minutes or until warmed through.