Preheat the oven to 180oC, 350oF or Gas Mark 4.
Sieve the flours into a bowl along with the xanthum gum and baking powder. Add the sugar.
In a jug beat the egg and add the oil and milk. Whisk together.
Pour the wet ingredients onto the dry and mix until combined (don't overmix with an electric mixer).
Drop spoonfuls of the mixture, well spaced, onto an ungreased baking sheet (or muffin tins if you prefer a more shapely bread roll). I like to sprinkle the tops with a speciality salt or seeds.
Bake for 20-25 minutes until browned and puffed up.
Leave to cool on a wire rack if you can wait. I usually cant'!
These quantities will make 6 rolls.
They are best eaten the day they are made but will keep in a sealed box overnight. You could double the recipe and freeze the rolls that you won't eat straight away. If you slice them in half before freezing they won't take long to defrost.