It’s the Thanksgiving season and it’s time for all sorts of baked goods. Last weekend I put a note out on Twitter asking gluten-free folks what foods they most missed during the holidays. Many people came back with the same answer–dinner rolls.
Ah, yes. Homemade dinner rolls. I remember them fondly. The ones my mom made (and that I took over making fairly early on) weren’t your hard-crusted rolls (even though those are yummy, too). The ones we made were the Parker House roll from the Joy of Cooking. They were soft and squishy, with a light crust on the outside. They were brushed with butter before baking. They were good warm from the oven and equally as good cold with leftovers. These are a must at Thanksgiving.
I’ve been playing around with recipes for these for awhile. I have a fairly good crusty roll recipe down (for a later post). But the soft and squishy roll was what I was after. I was curious about the history of Parker House rolls. According to The Food Timeline (a fascinating web site) the Parker House was a hotel in Boston, MA (it’s now an Omni Hotel). They often have a “dent” in the top–so they are also called “pocketbook rolls” because of their purse-like appearance. The explanation for the dent in the top is usually explained by the baker throwing the dough into the oven for some reason. Explanations for why the dough was thrown into the oven ranges from the baker throwing the rolls in a fit of pique over his love for the chambermaid, to the baker throwing them in the oven over a guest’s belligerence. Fun stuff.
The following dinner roll recipe is inspired by the Parker House rolls from the Joy of Cooking. Since the batter is like most types of gluten-free batter and is more the consistency of cake batter, I bake these in greased muffin pans.* The dough isn’t really stiff enough to be able to fold the dough in order to get the characteristic “dent” in the middle, but a slash in the top works well.
Dinner Rolls, Gluten-Free (revised 2/28/10; 11/27/10 to reduce xanthan gum amount)
-makes 15-20 rolls
Note: this recipe uses my gf flour mix, Jeanne’s Gluten-Free All-Purpose Flour Mix (mix together and store in a cool, dark place):
1 1/4 C (170g) brown rice flour
1 1/4 C (205g) white rice flour
1 C (120g) tapioca flour
1 C (165g) sweet rice flour (also known as Mochiko)
2 scant tsp. xanthan gum
(you can also use the gluten-free flour mixture (not baking mix) of your choice–just be sure it contains xanthan gum. Or, you can add 1/4 tsp. xanthan gum per cup of gluten-free flour. If you use bean flour, it will add a bean taste to the rolls)
Special Equipment Needed
-stand mixer is really helpful, but a hand mixer will do
-muffin pan
Ingredients
3 C (420g) Jeanne’s Gluten-Free All-Purpose Flour Mix
2 tsp xanthan gum (this is in addition to the xanthan gum in the mix)
4 tsp baking powder
1 tsp salt
1/4 C (50g) sugar
2 TBL active dry yeast (I use Red Star)
2 C (475ml) warm but not hot milk (or milk substitute, or water)
2 tsp vinegar (I use apple cider vinegar)
2 large or extra large eggs
1/4 C (60ml) olive oil (or neutral vegetable oil)
melted butter (or butter substitute) for pans and for brushing tops of rolls
tapioca flour for pans
Butter and flour muffin tins
In a small bowl, whisk 1 TBL of the sugar into warm milk. Add yeast, whisk to dissolve; set aside to proof (start the yeast working)–it will get foamy on the top.
In a medium bowl, mix together flour, xanthan gum, baking powder, the remaining sugar, and salt; set aside.
In bowl of mixer fitted with a paddle attachment, beat together eggs, vinegar and oil. Add yeast mixture, beat to mix. Add flour mixture, beat on low to combine, then beat on high for about 3 minutes.
Spoon dough into prepared muffin tins–filling about 3/4 of each cup. With a sharp knife that has been dipped in tapioca flour, cut a deep slash in the top of each roll
Don’t worry if there’s a little extra tapioca flour left on the rolls. Turn on oven to preheat to 375 degrees.
Let rise until doubled in bulk–about 40 mins. I put muffin tins on top of stove to let dough rise in proximity to warmth of the preheating stove.
Once rolls have risen, brush the top of each with melted butter. Bake in preheated oven for about 20 minutes–until the tops are a nice golden brown. If they start to brown too quickly, loosely tent the rolls with aluminum foil.
Remove from oven. Release rolls from tins–I often put them into a tea-towel lined basket to keep warm.
These rolls keep well, although you’ll probably eat them all the day you bake them! I have put them on the counter, unwrapped, overnight to see what they would be like the next day–and they were yummy!
*Note: you can also make these by dropping large spoonfuls of dough onto a greased cookie sheet. Follow rising and baking instructions for the muffin-tin rolls.
Enjoy!
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{ 101 comments… read them below or add one }
Thanks for such a wonderful recipe. I have been looking for a roll recipe that would be close to the ones I used to make pre-GF. This is it! I will be making these for Thanksgiving. I think I’ll also make a batch in my muffin top pans for sandwich rolls for leftover turkey.
I still miss the feeling of bread dough under my hands even after three years of being GF. But, I don’t miss being ill, so all in all, a fair trade-off.
This is the best recipe for GF rolls. I have tried many recipes over the years but there is no comparison. They were so nice and fluffy. I had purchased some from a GF Bakery recently and they were so dense and so expensive. This recipe is very easy also.
Judy: Oh, I’m so glad!! Thanks for letting me know!
I have very recently been on a GF diet, and I’m glad this is one of the MANY GF recipes/resources that I can find on the Internet. I’d like to know if these rolls can be frozen. And if so, for how long? Thanks again for the great recipe!
A: I’m so glad you are here! Yes, you can freeze the rolls. I’m not sure how long. Maybe 6 months? Haven’t frozen them for more than about a month at a time. –Jeanne
Jeanne- I meant to mention in my above comment that I made these on Sunday. They were so delicious. But, the thing that really blew me away is that on Monday I buttered one that I had kept in a bag on the counter, and it was fabulous without even heating it! How many times can you say that about a GF bread?! I think I actually preferred it at room temp. Thanks again!
Stephanie: Terrific! Yeah, these rolls are keepers. We love them. And I’m so glad you do, too! My Soft Sandwich bread is the same recipe with tweaks–you might want to try it, too!
Thank you so much for replying! Today I bought all of the necessary ingredients for your dinner roll recipe, on top of a box of gluten-free french bread mix. I’m a sucker for bread (I never did correlate this with symptoms and sicknesses in the past), so I want to try as many GF breads as possible, whether I buy them or bake my own. This will be only the second time I will have baked, so I will definitely let you know how the dinner rolls end up. Again, thank you!!
Yay! So glad!
They turned out great! And they’re more moist than gluten-free breads and baked goods purchased from a supermarket shelf!
A: Oh, I’m so glad!
these look great. Is sweet rice flour the same as “Glutinous rice flour”?
Thanks!
Rebekah: Yes! They are the same thing!
These were deliciuos,though they browned to quick at 375 should I try reducing the oven temp? and what should I reduce it to?
Sahirah: I wouldn’t reduce the temperature. Just tent the rolls loosely with a piece of aluminum foil towards the end of the baking period. I’m so glad you like them!
I’ve been on a GF diet for over a decade now and I will have to say these are the BEST dinner rolls I’ve come across. No kidding it was hard to not eat all of them in one go!
Jen: Oh, I’m so glad!!
BTW I was in a hurry when making these and didn’t have time to mix up a batch of your flour blend. I used what I had on hand, Authentic’s Multi-Blend flour which worked quite well. The content and ratio is very similar to your mix… so seems like it can be interchanged pretty easily. I’m looking forward to making another batch and seeing if there’s a discernible difference. Thanks for all the wonderful recipes!
Jenn: Yes, the Authentic Foods Multi-Blend is the one I recommend to folks if they can’t make my mix! Yay!
These rolls were a big hit and eaten by my brother and son (who do not need to eat gf). They had 4 each. Now they want more today to go with leftovers!! Thanks for the recipe!! Can you double it easily, since I ran out so fast?
Phyllis: I’m so glad everyone liked them!! Yay! I would make two batches rather than double the recipe because it contains yeast. Doubling recipes with yeast is always tricky.
These rolls look lovely! I have a question though…should I use superfine brown rice flour for the mix? Since you developed the blend, which brown rice flour do you use? Just wondering. Thanks
Donna: I usually use Bob’s Red Mill flours or those from Authentic Foods. Both are superfine!
Is there any difference in flavor or texture if you use water instead of milk?
Kathy: They are a bit more “rich” with the milk, but they are yummy either way!
Just mixed up your flour blend and am making these tomorrow. can’t wait.
my goodness! i just ate two of them and i will restrain myself from eating the rest of them. these are fantastic. in my 7 years of being GF this is one of the top things i have ever made. thank you for the recipe. I’ll be blogging about it soon.
Rebekah: Oh, I’m so glad!! Yay!
Before I try these, I was wondering if I could reduce the amount of sugar? Practically all American recipes come out tasting way too sweet for my German taste buds. In most gf baking recipes I have found that I can reduce the sugar lots, and they still come out fine, but I’d like to be sure.
Also, I hope you will soon post your crusty roll recipe. I love anything crusty!
Gudrun: Greetings! Thanks for visiting. Yes, I think it would be fine if you reduced the sugar to 1 TBL. I mean, you can eliminate it altogether if you want and see what happens. Add 2 TBL of additional flour if you eliminate the sugar altogether. Let me know how it goes!! And yes, I need to post that recipe soon!
so has anyone considered using this for cinnamon rolls? I think I am going to try it.
Rebekah: I actually adapted this recipe for Cinnamon Rolls. Check them out! http://www.artofglutenfreebaking.com/2010/02/cinnamon-rolls-gluten-free/
I made them before i saw your post about cinnamon rolls and they turned out amazing. they are fluffy and gooey and mmmmm. I just added some sugar to the dinner roll dough. It was kinda hard to work with but worth the effort. i have got to add these to my blog soon. so fun.
Rebekah: Oh, I’m so glad!! Yay!
Have you tried using Jule’s Gluten Free flour mix? Do you have a recipe for a good wrap or do you know of a good store bought one? Corn tortillas do not work for cold sandwiches. The recipe sounds great!
Thanks
Donna
Donna: I haven’t tried Jules’ mix. Since I have my own, I just kind of stick with it.
I don’t know of a good gf flour tortilla. I keep getting requests. I really should make one. My pal Kate made one that looks pretty good over here: http://hipgirlshome.com/blog/2010/3/20/putting-the-tex-back-in-your-mex.html. See what you think!
ok, i just made something i consider AMAZING! i used this recipe and made it into a loaf of soft, delicious white bread. it rose beautifully, browned perfectly, and tastes amazing. I am going to be having a real sandwich today. yippee!!!
Rebekah: Awesome!!! I love it! I kind of did the same thing with my Soft Sandwich Bread. Delish!!
My daughter-in-law went GF about a year ago, and I’ve been searching for good recipes to make for her. I have to say I’ve been underwhelmed by most of the GF products and recipes out there, but this one was amazing! I can eat gluten myself, but I actually prefer these rolls to my usual ones. I made a batch to freeze and take to the daughter-in-law next time we visit, but I have been poaching them as they sit cooling on the counter. I hope there are some left for her… I sent her a photo and she says she is drooling–she hasn’t had a roll in a year.
Susan: Oh, I’m so glad!! Yay! Thanks for letting me know!
How would the new King Arthur’s GF All Purpose Flour do? I have never had the patience to mix my own flours, but your recipe makes me want to run out and do just that. Also wondered if it could be adapted to a bread maker?
Teddi: I’ve heard good things about it, so I would go ahead and do it! The only thing: make sure it has xanthan gum or guar gum in it. Let me know how it works. Also, I have done a little work on a breadmaker version. If you do it, let me know how that turns out as well!
These rolls look absolutely divine. Wow. I feel hungry and inspired to bake! Thank you for sharing this fabulous recipe. xox Karina
Karina: I’m so glad!! Thanks! Let me know what you think!
Hi Jeanne! I made these unbelievably SUPERB rolls tonight! After my daughter stopped eating wheat a year ago, she lost 25 pounds and her psoriasis almost completely cleared up. My own multiple health problems prompted me to join her recently but I couldn’t give up baking! The results?–too dense or dry and crumbly. Now to try more of your recipes!! I’ll be looking forward to your upcoming book. Thanks so much, Lynne
Lynne: Oh, I’m so glad! Thanks Yay!
these rolls turned out great, thank you for all your wonderfull recipies, my son was happy eating them, and his brother who is not GF enjoyed them too. this recipies stays soft for a long time which really helped me in his school snack…. thank you
Salma: Oh, I’m so glad!! Yay!
Any idea if these might work with an egg substitute? I know egg substitutes sometimes do not work with the gluten free flours. I use the ener-G egg replacer….
Melissa: I think it couldn’t hurt to try. No egg-replacers are going to do the main job that eggs do, which is add to the lift. So, the rolls will probably be more flat w/an egg replacer.
About the injecting sauce into the rolls–it doesn’t sound like that’s the best idea, especially with no egg. What I would do is put it on top afterwards. Or split the rolls in half and put the sauce in there. Or, you can try and see what happens.
another question for you! If I was to inject a marinara sauce into the center of the bun after it has risen and before I put it in the oven…would it deflate? Or….could I inject the marinara into the dough at the beginning (before the rise) as the oven is preheating? I’m trying to figure out a “pizza cupcake”.
We love this recipe! We’ve been looking for something to replace the old family favorite. Thanks for doing the work and sharing it!
Carol: Oh, I’m so glad! Enjoy!
I made these rolls last night as a taste run for Thanksgiving. I have to say YUM! My boyfriend is GF, so I love to try new recipes for him, and even though he is not here with me, it makes me feel closer to him. I know he would love these, so I have packed them up and they are taking a road trip to California. I hope they arrive as yummy to CA as they were when they left Colorado. Thank you for your recipes. I am a fan!
Ginger: Yay! I’m so glad! I hope he likes them!
I just found out that my daughter is allergic to dairy, gluten, corn, rice, soy, almonds and eggs. I was so thankful to find this recipe with Thanksgiving dinner tomorrow night. I had to modify it by substituting the GF flour with one without rice (2 cups millet flour, 2/3 cup potato starch, 1/2 cup tapioca flour and 2 tsp xanthan gum), the eggs with EnerG and the milk with coconut milk. I must say they turned out great and my daughter loves them!!
Morgan: Wow–I am so impressed with your adaptation of the recipe–awesome! Yay!!
Hi there! I have tried this recipe out 2 times. Both times my rolls sucked in like there were put in a seal a meal page then all the air sucked out of them. ( I made them with Better Batter All Purpose Flour (has xanthan gum included) it is what I have on hand. ) I have been measuring my flour by weighing (4 dry oz equals a Cup) The first time I made them I followed the recipe exactly. The second time I reduced the milk by 1/2 cup and baked for 30 minutes. I have a thermometer in my oven and it is heating correctly. I’m at a loss! I want rolls like the ones in your photos. Whaaaa… My Baking powder is fresh, the yeast proofed really nice, the rolls proofed just above the top of the muffin cups. Then they sprung in the oven up high and they looked perfect! it was after they came out of the oven that they collapsed. Could it be that the baking powder gave it too much lift? What do you think? (I’m currently toasting up all the collapsed rolls to make some stuffing to go with chicken for dinner tonight.
However, I do want to say that this dough made some awesome raised fried doughnuts.
Stephanie: It sounds like they are rising too high, then they can’t sustain the height, so they deflate. I would reduce the rising time. If they rise too high in the rising phase, then they will rise too high in the oven and then deflate. This happens to me when I let my bread dough rise too high before baking. Also, it sounds like maybe you need to reduce the baking time. One question: are you baking at high altitude? This is also a common problem for altitude baking. If so, there is less atmospheric pressure weighing on the batter and on the rolls and they will rise and bake more quickly. Also, awesome on the doughnuts!!
good heavens! That should have said like they were put in a Seal-a-Meal bag. Sorry!
LOL!
HI there! Hm raising too high before baking? Nope just barely mounded above the top of the muffin cups.(you know when you get down level with the edge of the pan and the dough can just be see cresting the top?–just like that) But then they skyrocketed in the oven. I must say that the deflated rolls made an awesome sage and onion dressing–so it wasn’t a loss.
And yeah, the doughnuts were awesome. 
Too bad I’m out of flour at the moment! Well that and it’s 9:45 in the evening and I have to be up at 6 to get to work in the morning. Hurray for holiday week–I only have one day left to work this week. Have a super holiday!!
As for altitude? I’m at about 200 feet above sea level and that doesn’t seem to be the problem.
I have made one more batch where I cut down the liquid to just 1.5 cups, 1 egg and 2 T oil. I also cut the baking powder to 2 t and forgot the vinegar! But… the rolls turned out just like your photo! Yeah!! I’m not one to run away from a challenge and this recipe was challenging me for certain! Thanks for sharing it.
Stephanie: Yay! I’m so glad! Thanks for letting me know. And I love that you incorporate the other ones into dressing–awesome! Happy Thanksgiving!
I made these rolls tonight, and oh my heavens, they were so good! Thank you, Thank you, Thank you for all of the time and effort you have put into figuring out how to make gluten-free taste real.
My sister found out a couple of months ago that she has to eat gluten-free. It has been so hard for her to go without good tasting bread products. My whole family will all be together for Thanksgiving, and I wanted to be able to find a roll recipe for my sister that tasted like the rolls she was used to. I didn’t want her to feel left out as she is the only one in our whole family of 30 people that has to eat gluten-free. Thanks to you, I have found the recipe I have been searching for. Well done!
Stephanie: Yay! I’m so glad! Thanks for letting me know! Happy Thanksgiving!
Oh my Goodness! They turned out! Our Thanksgiving will be wonderous now. My son is gluten intolerant and I forgot to get more bread at our bakery here that makes gluten free products for Thanksgiving but I don’t think I will need that bakery now. Thank you Jeanne. From the bottom of my heart!
Carla: Yay! I’m so glad! Happy Thanksgiving!
I was so delighted to find this recipe a couple of weeks ago. I tried them out today on my family (I’m the only one who is gluten sensitive), and they wouldn’t have known they were eating gluten free if I hadn’t told them! My parents loved them! Thank you so much for sharing this recipe!
Meredith: Oh, I’m so glad! Happy Thanksgiving!
Meredith: Yay! So glad! Thanks for letting me know!
I made these as well as your GF pie crust for our Thanksgiving dinner. Both were delicious – a real hit with my kids (my 10 year old daughter ate 3 rolls with dinner!)! I even made a few subsitutions: I didn’t have sweet rice flour so I subsituted sourghum. I was afraid I wouldn’t have great results, but like I said, deee-licious! We are also sugar-free, so I used about 1/2 the amount of pure maple syrup in the pie crust (added it along with the vinegar) instead of sugar, and increase the flour mix by just a bit.
Thank you so much – searching your recipes for some more wonderful things to bake in the future!
Kathy: Yay! And I’m so glad you made the recipes your own. Happy to know that the pie crust works well with the maple syrup. That sounds delicious!
Made these guys for Thanksgiving dinner last night. My MIL husband is a bread lover – has to have it with every meal. He is not gluten free lol. He would not stop talking about how amazing these rolls were. He ate at least 4 at dinner. BTW, my turkey was amazing too, but did he mention that?? On the way out the door, he brought up the rolls again so I ran back into the kitchen and gave him the bag with the rest of them in it. In my 10+ years of being gf, no one has ever asked to take gf bread leftovers. Thank you for making my Thanksgiving
Michele
Michele: Yay! And LOL on the turkey. Isn’t that always the way? I think the baked goods always get first attention (at least that’s the way in our house). So glad to have helped with a fab Thanksgiving!
I made these yesterday for Thanksgiving and they were delicious! A hit with all the non GF’ers too; actually, I think these are all gone and the regular (store-bought, GASP!) rolls are still around. Anyway, I just wanted to say thank you for the wonderful recipe. One note, I had to make them with egg replacer as well, and they looked just like these. Not sure if that changed the texture, but they were springy and soft and really yummy, so who cares, right? It worked and we loved them. Thanks again for the great recipe.
Gretta: Yay! And I’m glad to hear that they worked well with the egg replacer? Which one did you use?
I can have egg yolk, so I used yolk and Ener G egg replacer..
I made my first totally GF Thanksgiving dinner yesterday, for our college age daughter who is G.I. I made these rolls and they turned out amazing!! So delicious, I think she ate 3 (my husband ate 5!!!)and took the leftovers back to school with her!! Since this resipe makes 24 rolls, there’s still plenty for my husband and I to enjoy, too!!
Thank you for your blog and all of your wonderful recipes and helpful tips!! I’m going to try your pie crust recipe for Christmas. The one I tried from a GF cookbook was so tough I couldn’t even cut through the edge of the pie. Other than that, everything else turned out very tasty and my daughter appreciated the extra effort. She’s a full time college student with an almost full time job, so we don’t get to see her very much, even though she only lives 1 1/2 hours from home.
I look forward to trying more of your recipes, so keep them coming!!
Laura: Yay! I’m so glad!!
Thank you SO much for sharing this recipe! Many in my family are GF including myself so I enjoyed the chance to make rolls for Thanksgiving we could have. I prefer a sweeter rolls so ended up adding more sugar to the recipe the 3rd time I made them and they were perfect! My granddaughter, who does not have to eat GF, liked the better than the regular rolls! I can’t wait to try the sandwich bread recipe.
Jonnie: Terrific! And I’m so glad you are making the recipe your own!
We made both versions for Thanksgiving, they were AMAZING, the GF people were happier with the rolls then my turkey! Thanks for your time and effort in the GF world.
Tehara: Yay!! I’m so glad–thanks for letting me know!
How does this recipe turn out using water instead of milk?
Thanks!
Jose: It turns out fine. Maybe a bit less rich, but still really good!
Thanks! Do you think I could substitute (soy) butter for the milk…would that work and still be ‘rich’? If so, how much butter would be needed? I am gluten free and my sister in law is dairy free so I’m going to try these so that everyone can have some for Christmas!!
Jose: You know, if you can have soy, I would recommend substituting soy milk for the milk instead of soy butter.
I have made these rolls twice and they do not stay raised good. 1/2 size of when baking. I was very happy as my hubby needs a treat once in a wile But he can go with out. Thanks !
Theresa
my email address has a big 0 before @ but keeps being small.
Theresa: Do you use all the ingredients called for and follow the recipe exactly? If yes, the rolls might be rising too high before baking. That would make the rolls rise and then fall. If you are substituting ingredients, then I would need to know which ones before diagnosing problems. Thanks!
Made these for our Christmas dinner! They went together like a dream (God bless my KitchenAid) and rose so high I had to poke them down during the rising time. I live at 7000 feet altitude so that may account for the extra rising height. Place in oven and cross fingers. I took them out after 20 minutes and they were still a little gummy looking so back in for an additional 10 and how beautiful they were. As I took them from the pan, I couldn’t resist testing them – WOW! Delicious. Took one out to my finicky gf daughter, and her eyes lit up just like the Christmas tree – she’s 25 so it takes a lot to make her act like that! Her verdict? These are uh-maaaz-ing! Thanks for a great recipe.
Linda: Oh, I’m so glad! Yay! And yes, I am hearing from my readers who live at high altitude that rising goes very quickly. Happy holidays!
I made the dinner rolls twice and they flopped both times. New to gluten baking but done a lot of baking in my life time. My hubby liked the flavor but they don’t raise like my gluten ones.
Oh I see you answered before and I never looked. Did exactly as it called for so maybe raising to much before the oven. Thanks will try again and do that.
I sat on the floor in front of the oven watching these bake. I was very apprehensive, because I haven’t had good luck with GF bread, but they looked so gorgeous and smelled divine while cooking. I took one out, buttered it, and bit in. My husband was watching my facial expression. Imagine our surprise when tears welled up in my eyes–these rolls are SO good! Finally, rolls, sandwiches on light fluffy bread… oh bliss!! (He doesn’t eat GF, but declared them perfectly acceptable.) Thank you, thank you, thank you!
Kaye: Yay! I’m so glad!
By the way, I used C4C Flour (my first attempt with that product). It’s pricey, but worked out great. I may try some the flour mixes you’ve mentioned here if I can find them. I’ve blended my own flours, but I always appreciate a good shortcut if it doesn’t sacrifice quality.
Kaye: Good to know–thank you!
Hi,
I’m in the UK and my elderly mother was recently diagnosed with Coeliacs. The thing she misses most is bread and I have been experimenting with sooo many recipes/combinations to find a decent bread for her. I couldn’t get sweet rice flour so substituted Chestnut flour, lovely and she loved them.
Thank you so much. Oh, by the way the all purpose flour – is it Ok for pastry? What’s the best way to use it for that, wondered if you could help with that?..
Forever grateful,
Sheila from Whitstable (nr Canterbury), Kent, England
Sheila: Welcome! And yes, the flour mix can be used for pastry. What kind of pastry are you looking to make? I have several recipes on the site. But, let me know so I can best advise you!
Hi,
Just investigated your other recipes, thank you and sorry that I hadn’t looked before I asked!
We are lucky over here and have a company that mills GF bread flour, so I tried your recipe with that instead of your mix (+ chestnut flour), and the rolls came out really well then too. I must admit to only using enough sugar to start the yeast off, as as the bread was too sweet for our taste, but that’s us Brits for you! ;o)
Am going to try your flaky pastry pie crust and the puff pastry too, Mum is so thrilled with results so far, it has given her a real boost and she is coping far better with her diagnosis now we have found recipes that actually work
Dear Queen of GF Rolls!
I bow to your greatness! I have been gluten free for a couple of years, and don’t eat much bread since even the best bread I’ve baked for my children, while it’s had a fairly good texture, never had a bread-like flavor. Well, your rolls are THE BOMB! I can’t get over it – and I can’t stop eating them! Help! We’ve made everything with them – almond butter and jelly sandwiches, little roll pizzas, cinnamon rolls, french toast rolls – oh, yummy.
Can’t thank you enough, Jeanne. I’m transitioning over to your all purpose mix, once I’ve used up all the other mixes I’ve made and portioned out for breads and pizza dough. Can’t wait to try the rest of your recipes!
Theresa
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