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20 November 2009

gluten-free dinner rolls

rolls ready to rise

(We're thrilled that this recipe is being featured at's roundup of holiday recipes for 2009. For more of our featured posts, visit today.)

Baking gluten-free seems daunting at first, doesn't it?

I had grown used to scoop and dump. Soften the butter, rip open the bag of white flour, turn on the KitchenAid. I barely had to think. My body remembered the movements of baking for me. Cookies came out crunchy and chewy, the wish come true, nearly every time. Baking, I knew.

And then I had to give up gluten. As much as I embraced it, I didn't know how I would ever bake again. What the heck is xanthan gum? Can't I just use rice flour? How do I combine these flours? Wait, now there's coconut Flour, chia seed flour, and grapeseed flours? Which one do I use? I was confused. Everything felt new.

Now, I know what a blessing this is.

after an hour of rising

Have you ever noticed how your brain sort of sleeps when you do something you know really well? We may be good at it, but we're not really looking at it. "In other words, it becomes nearly impossible to look beyond what you know and think outside the box you’ve built around yourself."

Learn something new and you'll see the world new too.

I have never learned so much as I have these past four years. My mind has been alive with ideas, always kicking, sometimes singing, sometimes stumbling over themselves. Going gluten-free, and especially learning to bake gluten-free, has awakened me.

There are so many flours to play with, most of which render the kitchen counters a floury white mess afterward. If there's no chance of being neat with potato starch — it emits a white poof as soon as you open the package — then there's no chance of being perfect. Might as well play.

ready to bake

Now, four years later, I'm still at beginner's mind. The first year was exuberant but the recipes didn't always work. After I met Danny, I learned so much about how food works that I grew more capable. I expect more out of the baked goods now. Life keeps introducing new flours — these rolls rely on almond flour, not almond meal, the one I normally use — and new techniques. I still don't know what I'm doing.

That makes the first taste of these dinner rolls — the 6th batch we created, the ones that have a light pull-apart inside, a soft crunch, a taste of something familiar and entirely new — all the sweeter.

gluten-free dinner rolls

Gluten-Free Dinner Rolls, a work in progress, inspired by this recipe

We love these rolls. More importantly, Little Bean loves these rolls. She's talking up a storm these days, babbling and exploring the world with sounds and syllables. Her favorite word at the moment, however? "Bread!" In the mornings, she reaches her hand toward the kitchen counter and stretches toward the latest batch of these rolls. Little kids are the most honest critics. If a food isn't good, they just spit it out on the table. The fact that she loves them so? We think you will too.

One of the keys to these rolls is this particular combination of flours. We have worked and changed them and tried other groupings. You're not going to go wrong with other flours, but this one is the best combination for us. You'll see that I have put the ounces behind each measurement, in case you want to substitute other flours. Part of the key to the success of these rolls is the almond flour. Elana, from Elana's Pantry, has inspired me to start playing with it more. High in protein and fluffy in texture, almond flour makes gluten-free baking far more fun. Elana just put up a useful guide to why she uses almond flour, which you should read too.

I know that many of you might ask about substitutions. I don't know. I tried some, and I found that flaxseed and water worked as a good egg replacement in one batch. I've seen soy milk powder and goat's milk powder at our local grocery store. The original recipe calls for instant potato flakes, but I just like quinoa flakes better. There are options. Feel free to leave questions here and maybe other readers can answer them. You won't make the same rolls with different ingredients. However, once you make these rolls, they're yours.
If you can eat each of these ingredients, please do try this recipe exactly as written. Then, feel free to play!

2 1/2 teaspoons active dry yeast
1 cup water, heated to about 110°
3/4 cup (3 ounces) almond flour
1/2 cup (3 ounces) millet flour
1/3 cup (2.25 ounces) potato starch
1/2 cup (2.25 ounces) tapioca flour
1/3 cup (2.25 ounces) sweet rice flour
1/3 cup (2 ounces) cornstarch
1 1/4 teaspoon salt
3 tablespoons sugar
2 teaspoons xanthan gum
1 teaspoon guar gum
1/4 cup nonfat dry milk powder
1/2 cup quinoa flakes
8 tablespoons (1 stick) unsalted butter, softened
1 large egg
handful of sesame seeds

Activating the yeast. Combine the yeast and a pinch of sugar. Turn on the hot water in your faucet and run it over the inside of your wrist. When the water feels the same temperature as your skin, you're ready. Pour the cup of water into the bowl with the yeast and sugar and stir gently. Set aside the bowl in a warm place and allow it to bubble to double its size, about 15 minutes.

Making the dough. Pour the almond flour, millet flour, potato starch, tapioca flour, sweet rice flour, and cornstarch into the bowl of a stand mixer. (You can also mix this by hand, if you don't have a stand mixer.) Mix on low speed to combine the flours. Add the salt, sugar, xanthan gum, guar gum, dry milk powder, and quinoa flakes. Mix everything together until the dry ingredients are combined well and fluffy, about 5 minutes. Add 6 tablespoons of the softened butter, the egg, and the yeasty water. Mix until everything has combined well, about 3 minutes on medium speed.

The dough will be soft, softer than a traditional roll dough would be. Do not add flour to compensate. The dough at this stage should have the consistency of cookie dough.

Waiting for the dough to rise. Put the dough in a warm place in the kitchen, covered, and allow it to rise to twice its size, about 1 hour. If you have a cold kitchen where you know dough rarely rises, set the bowl on a wire rack, and the rack over a large bowl of hot water. Replenish the hot water every 30 minutes or so. Or, you can heat the oven to 200°, put in the rolls-to-be, put a pan of ice cubes on the rack below the rolls, close the door, and turn off the oven. They will rise well that way too.

Shaping the rolls and rising again. Grease a large cake pan or casserole dish, lightly, on the bottom. Grab a hunk of the dough, about the size of the palm of your hand (like a golf ball on steroids), and roll it into a ball. If the dough is sticky, use a little sweet rice flour to grab it. As best you can, roll the ball of dough and shape it until each piece is smooth and whole. Repeat with the rest of the dough. Set the baking pan in a warm spot and allow the rolls to rise again (see the photographs above to see this process).

Baking the rolls. Preheat the oven to 375°. Melt the butter. Brush the top of each roll with the melted butter, then scatter the sesame seeds over the top. (An egg wash would make the top of the rolls shiny, but I prefer the taste of butter here. Up to you.) Slide the pan into the oven and bake until the rolls are firm and browned on top, about 20 minutes. (You can also take their temperature — about 180° internally.) Take the rolls out of the oven and let them cool, about 10 minutes. Remove and put them onto a wire rack. As soon as you won't burn your mouth, eat a roll.


Makes about 12 rolls.


At 12:27 PM, Anonymous Jenn said...

They look gorgeous! Need to make some GF rolls next week, I may try this recipe!

At 1:44 PM, Blogger Unknown said...

Is there a difference between sweet rice flour and just standard rice flour? I haven't been able to find sweet rice flour at my local Whole Foods.

At 1:47 PM, Blogger Maeve said...

I'm just delving into the world of almond flour (as opposed to almonds beat to hell and back in my Cuisinart). I've picked up a bag or two from Trader Joe's recently. Is this close enough to what you're using to work? I'm guessing you use something similar to what Elana uses. I know (I think) Elana orders hers online (can't recall the source off the top of my head, but that's neither here nor there), but I'm hoping to figure out if almond flour works for me buying smaller, hopefully less expensive amounts before committing to an online purchase.

I can't quite dig up whereabout's your located, so I don't know if you'll know what I'm talking about, regarding Trader Joe's.

At 2:33 PM, Anonymous Anonymous said...

About how much water do you use when activating the yeast?

At 2:51 PM, Anonymous Anonymous said...

If Little Bean says they're good, then I can't wait to try my hand at these.

At 5:12 PM, Blogger Wendy said...

I was just thinking--what about the rolls? And here they are. Thank you so much for your blog. I appreciate your insight so much.

At 5:18 PM, Blogger annetipton said...

Any ideas on how to substitute for the milk powder. I am also lactose intolerant.

At 7:16 PM, Blogger Kim said...

YAY!!! I love rolls and can't wait to try this recipe. This is my first gf holiday, so it is an adventure for sure.

What is the difference between white rice flour and sweet rice flour? Also I have a Blendtec (like a Vitamix) do you think I could make the almond flour in that, or is it a really fine flour?

Do you think soy milk powder would work as a substitution for the dry milk?

Thank you!!!

At 5:44 AM, Blogger Unknown said...

Maeve - I tried making Elana's bread with the almond meal from Trader Joes (is that the one you're talking about?) and it came out ok, but had a funny smell. I think it's because the TJ's almond meal isn't blanched - it still has the skin - and that does make a difference. If you can find the real almond flour in the store (maybe Whole Foods?) I think it might work better.

At 8:11 AM, Blogger Unknown said...

Courtney, Sweet rice flour is sticky unlike regular rice flour and it is important. I'm sure your Whole Foods has it but it comes in a different package than most other flours. Mine comes in a box, just ask some for some help finding it.
Lizzcorner, the water amount is one cup (just below the amount of yeast in the recipe).
Shauna, I just recently found your site and am crazy for it. I am so much like you with all the experimenting, etc. (I'm also about 4 years GF) I have tried so may breads just to be disappointed after investing in all the pricey ingredients. I so appreciate your saying how many times you practiced before posting the recipe. I can't wait to try it, I have everything except the millet flour so I will probably have to substitute for the first batch. I may try some Garbonzo flour since I have a whole bag and am not finding may recipes to use it up.

At 12:38 PM, Anonymous Anonymous said...

OMG, these rolls are fantastic!! I had to try them after reading the description... I know the goal isn't necessarily to duplicate gluten products, but if someone had handed me one of these rolls and said it was gluten-free, I would've laughed and said, "yeah, right!" They're more substantial than your average dinner roll, which is great, as far as I'm concerned.

I made only a couple of changes that folks might want to try: instead of water, I proofed the yeast in milk, and then omitted the powdered milk. I also didn't have either quinoa flakes or instant potato flakes on hand (couldn't wait till I went to the store, either), but the rolls worked regardless. Thanks for yet another spectacular recipe, Shauna!!

At 8:01 PM, Blogger Shauna said...

Jenn, make them! You won’t be disappointed.

Courtney and Kim, thank you for asking about sweet rice flour. Sharon answered this eloquently for me already. But I will reiterate that there is a HUGE difference between rice flour and sweet rice flour. Think of the difference on your plate of jasmine rice and sushi rice. (Sweet rice is not the same as sushi rice, but it’s akin to it.) The first is meant to be fluffy and separate grains. The second is meant to be sticky and glutinous (that does not mean it contains gluten, however). When they are made into flours, they have similar properties. Since gluten-free baked goods can use as much stick-to-it-iveness as possible, I prefer the sticky, starchy flour.

And sweet rice flour is usually shelved in the Asian foods section of the store.

Maeve, there is a big difference from the almond meal at Trader Joe’s and almond flour. The almond flour that Elana uses is from blanched raw almonds, and it’s super fine and fluffy. Tell you the truth, I’ve been beating the hell out of those almonds in our VitaMix blender, which is stronger than the food processor. But to make all the batches of these rolls, I made flour, sifted it through a sieve, ground that down, sifted through a sieve, plus one more. This process convinced me. I just ordered a 5-pound bag. No more of that for me! I think it really makes a difference.

Lizzcorner, it’s 1 cup, in the ingredients list.

Cottagesweet, she really is the best judge.

Wendy, thank you. I really appreciate you saying that. It’s my joy here.

Annetipton, as I wrote in the post, I don’t know. But I would try either goat’s milk powder or soy milk powder.

Kim, as I wrote above, I’ve been doing the almonds in the high-powered blender, and they came out well. I’d order the flour soon, though.

Katie, I completely agree. Meal is skin-on almonds, and it’s a completely different texture.

Sharon, thank you for your answer. And I’m so happy you like the site. I hope the garbanzo doesn’t make the rolls taste like beans. I still can’t quite embrace the stuff. Let me know how it goes.

Anonymous, yeah! I’m thrilled that you made them, that your substitutions work, and that you love them. Whew!

At 9:27 PM, Anonymous sharon said...

Thank you so much...I have known I've had celiac for five years, I had completely given up on baking. (and I do miss it) This site has inspired me. Your generosity with your knowledge is soooo kind. THANKS, I am looking forward to having a tasty dinner tomarrow, complete with hot rolls...

At 9:44 AM, Blogger Momat32 said...

Wow. These look fantastic.

I can't eat dairy but the reader who said she proofed the yeast in milk and left out the milk powder is giving me inspiration -- I'm going to use my new favorite dairy-free product: So Delicious Coconut Milk Beverage, which has virtually no coconut taste and can be substituted one for one for milk.

I also can't eat corn. If you or your readers can advise me about substituting arrowroot starch for the corn starch, I would love to have that information before I plunge into making this recipe.

The possibility of these rolls is so enticing!

At 10:21 AM, Blogger Marcie Duvall said...

these sound so yummy! with my newly diagnosed gluten, dairy, and egg allergy I have basically been on the hunt for good quality baking recipes and have been a bit overwhelmed in the same. With that being said and Thanksgiving right around the corner I’d love to make these, do you have any suggestions on subbing out the milk powder (like using liquid soy/rice/almond – how much?) and the egg (I know there are several egg subs like flax meal and such but again how much etc etc?) Any advice is greatly appreciated!

At 1:41 PM, Anonymous Dara (MyVeryFirstKitchen) said...

those look fabulous! You are truly so talented!! I love your blog:)

<3, D

At 2:56 PM, Blogger Marianne said...

I have been cooking and baking all of my life. When my husband was diagnosed with Celiac 4 months ago, I threw myself into researching everything about recipes. This site is the BEST. Not only do you share wonderful recipes, give great advise, and link to other sites, but your positive attitude really helps.

At 5:15 PM, Blogger Sentimentally Cynical said...


It's funny that you mentioned going through the motions of doing something that you know well. I gave a group of high schoolers a talk about hope last night and described my life with gluten as "sleepwaking" and my life gluten free as a new adventure every second. Thanks for the baking tips. Pay attention to the little things this Thanksgiving. They matter the most!

At 1:06 AM, Anonymous Linvg said...

Hi Shauna

Thanks for the recipe. I sooo can't wait for your book.
I have not been able to source sweet rice flour. I live in NZ and the salesperson in our health food/organic shop said I can use just normal rice flour without any difference! Does anyone have suggestions for a substitute?

At 5:54 AM, Anonymous Tamar said...

Okay, Shauna, this is a first. Reading this post made me actually wish (only for a moment, but still) that I had to go gluten-free. And it wasn't the rolls, although they look wonderful. It was the idea that a constraint is an opportunity for expansion, that giving something up means seeing the possibilites in everything else.

Your blog is so interesting because you're never bored.

At 6:41 AM, Blogger Melie said...

I would love to take these for Thanksgiving with my family, but I am making the 4-hour drive home right after work on Wednesday. Has anyone resisted these fresh rolls long enough to test freezing or storing them? Thanks for all you do, Shauna!

At 7:17 AM, Anonymous Nancy said...

What I was told in the GF baking class is that the dry milk powder is there as protein for the yeast to do its job. I always had great and yummy success with just using equal proportions of ground almonds, what you do in your food processor. Mine have their skins on.

At 8:19 AM, Anonymous Anonymous said...

For a milk powder dairy sub, try Vance's darifree, made from potatoes and available at the health food store (not Whole Foods, interestingly enough) or online. As for the almond flour, I agree - bite the bullet and buy it on line. Its alot of flour for alot of money, but it goes a long way and lasts and lasts in the fridge or freezer. I add it to lots of baked goods and even pizza crusts (as a cup for cup substitute for a small part of the dry ingredients) because it lends the same light, chewy texture and a nice richness. For sweet rice flour, our local grocery sells it in the asian food section for a very economical price. Its a good idea to keep this in the fridge or freezer as well.

At 12:13 PM, Blogger Mariposa said...

I gave these rolls a test run last night as I will have three gf eaters at Thanksgiving (including myself, so the rolls need to be good!).

I subbed Better-than-Milk for the milk powder, potato flakes for the quinoa flakes, and TJ's almond meal for the almond flour. (I look at the price of almond flour and shudder. I do a lot of baking and need to keep costs down while maintaining quality. And, I do like the brown flecks in the almond meal. I think they add to the eye appeal and the flavor.)(Oh, and I usually add a bit of egg replacer in addition to all the other leavening, because I find that it helps boost the rising.)

These substitutions worked splendidly. The flavor of the rolls was quite good, and they even taste good today, a day later. Too often gf baked stuff will taste great right out of the oven, but lose flavor and texture over time. These haven't so far.

Happy Thanksgiving to all! There's never been a better time to be GF (it's been more than 9 years since I was diagnosed). And I am very thankful for that!

At 2:24 PM, Blogger Kari said...

This recipe is amazing! I just tried it with soy milk powder and Earth Balance for a friend with gluten and dairy sensitivity. They smell amazing in the oven and they taste even better. I put the extras in a ziplock in the freezer and they reheat in the oven really well.

Perfect for my Thanksgiving meal!

Thank you so much for sharing this!

At 7:26 AM, Blogger Kim said...

I tried these last night and they did not rise at all, I am so sad. I was really looking forward to some good rolls today. :(

At 3:14 PM, Blogger Dolores said...

I´ve just made the rolls and my husband asked "are these GF? wow!!!" I never saw a GF dough rising the way these rolls made.. they are delicious!! thanks

At 4:28 PM, Blogger Katherine Gray said...

I've made these twice now--the best I can--and thought I'd let people know how they turned out. Both times--GREAT!

We can't eat any dairy, and I didn't feel like tracking down soy powder in the Thanksgiving rush, so I just left it out. The first time I grated the whole stick of margerine (we use the Earth Balance butter sticks, too) instead of reserving the 2 tblsp for the top (that would be a good note to add, Shauna). I also didn't have any guar gum, only xanthan gum, so I just put in 3 tsp. I had Bob's Red Mill "Almond Flour/Meal" (which is it??).

Neither batch looked like it was rising, even when I tucked it into bed with my electric blanket. ;) But I let it do it's thing for an hour, shaped them, then baked. They rose, were fluffy and delicious and were great with Thanksgiving dinner and the second batch, with leftovers. I may have eaten a few all by themselves, too.

This recipe worked so well even with my not-so-perfect ingredients I can't wait to get my hands on some guar gum and finer almond flour to see how much better it can be.

P.S. to Shauna: A small correction: You've got potato starch listed twice in the method. ;)

At 1:34 PM, Anonymous Laura O said...

I made these rolls for my GF roommate this Thanksgiving, and they came out wonderful, despite seeming to take an unusually long time to rise. But I blame that on the yeast. Delicious!

At 5:08 PM, Blogger Molly said...

A question about the second rise. When I first went GF 4 years ago I read that gf breads don't really need a second rise because we aren't trying to develop the gluten. I have skipped it in all my yeast baking. I am curious why you use two rises with this recipe. Have you tried it with 1?

At 6:46 PM, Anonymous Anonymous said...

Do you think that this would work to make a loaf of bread instead?

At 4:44 PM, Anonymous Amy @ Simply Sugar & Gluten Free said...

First, I'm so happy for your success. I have been popping in and out of your blog for a long time and am just thrilled for you. You look so happy, too. It's wonderful.

I went without bread for years and I totally don't miss it. I have a husband that adores me as much as I adore him - and he misses bread. He can eat gluten but he gets so much joy out of us being able to really share a meal. I do, too. So, this is going on my to-make list for Christmas. Wishing you, Chef, and Little Bean a wonderful Holiday season.

At 1:51 PM, Anonymous Laura said...

Wow! I just used this recipe for kolaches they are fabulous! I didn't have millet flour on hand, so used quinoa flour instead; and I can't find quinoa flakes anywhere (looked at three different stores in my area), so I cooked a little quinoa and rolled them between sheets of waxed paper with a rolling pin to smush them a bit (not sure that was necessary though). For the final rise, I made a well and filled them with fruit preserves. For vegetarian "sausage" kolaches, I wrapped a ball of dough around half a Boca sausage link (cooked). Then I brushed the tops of all the kolaches with melted butter with a little honey mixed in. I think next time, I'll add a little more sugar to the dough since kolaches are a little sweeter than dinner rolls, but all in all I'm thrilled with how they came out. They were fluffy, tender, and delicious! Thanks!!

At 4:24 PM, Anonymous Anonymous said...

Thank you, these were awesome. My son was asking for some "real" rolls for Christmas, because he remembers the rolls I used to bake before he and I went Gluten Free. The smell while they were baking was driving everyone crazy with desire and they are fabulous.

At 4:08 PM, Blogger Katherine Gray said...

Hello again! I had a bunch of leftovers last Sunday night and wanted to make some kind of easy shepard's pie. So I made this dough (again without the milk or the guar gum, still haven't ordered the latter) but didn't form it. I just smeared the dough over my concoction of leftovers and put it in the oven until it was golden brown. And was amazing and the leftovers the next day even better.

At 11:49 AM, Blogger Unknown said...

Thank you SO much for this recipe! It is truly amazing. Others have said it already, but I must join them: It rises! Gluten Free bread dough that RISES! Wow.

I had to make some adjustments, for my family's dietary needs, as many others have done too. I left out the powdered milk, and used only xanthan gum. They were still incredibly delicious. Even my mom (who eats gluten, and isn't very fond of bread in any case) thinks they are wonderful!

I made a double batch on Christmas Eve. Half became rolls, and the other half became a bread bowl (ostensibly for dip-though we ended up slicing it up to eat before we decided what kind of dip to put in!). Both were marvelous! They kept well, in a zip-lock baggie, and were still fresh two days later. (And gone soon after that!)

Thank you, again. It is so nice to have bread that tastes Real.

At 6:13 PM, Blogger Deb said...

I love these. Unfortunately I could not make them *exactly* according to the recipe even the first time because I have to bake both gluten and dairy free. However, they still came out great! I used a commercially available powdered non-dairy milk replacer one for one (it also happens to be soy free as well) and dairy-free margerine instead of butter. They were denser and actually "crustier" then the homebaked white rolls my mom used to make but otherwise the taste and texture was very similar.

At 8:47 AM, Blogger Amanda said...

I'm extremely allergic to almonds. What would I use in place of the almond flour?

At 8:26 AM, Blogger Kate said...

I buy sweet rice flour from the Asian store. It is usually labeled glutinous rice flour and comes in a bag. I think I pay 89 cents for a 12 oz. bag.

At 8:32 AM, Blogger Kate said...

I am definitely going to try these, but I am going to experiment with freezing and thawing overnight to bake in the oven just before dinner. Has anyone else already tried this??

At 1:26 PM, Blogger Kate said...

I made these rolls last night for a bake sale at church. I love the yeasty, hearty flavor. I would like them to be a bit more tender. I did the first rise and shaping last night and then let them proof over night in the fridge. Pulled them out and let them sit 45 minutes or so and baked. I think that maybe my dough was a little too dry. I weighed my ingredients too! Regardless these rolls taste great and are worth tweaking until I make them perfect for me. Oh, and as for almond flour, I made my own with skinless slivered almonds. I ground them in my little braun food chopper, sifted and reground the bigger bits until they all sifted through. This was very affordable at $2.77 pound.

At 5:41 PM, Blogger LCHS Feisty Fido Crew member said...

Did anyone try freezing them? I am making some now and will probably freeze them for Thursday (Thanksgiving).

At 10:27 PM, Blogger Saskia said...




I have a 5 year old son that was diagnosed Coeliac earlier this year, and since then I have been so disheartened by my baking failures that I have been spending an ENORMOUS amount of money on buying iky white GF bread for him. At over $1 a roll it kills me when he comes home from school and it's only half eaten!

I just made these, they are stil piping hot and I have already had two. He is not even home from school yet! They taste fab and the texture is amazing.

They were a little sticky and dense first time around, but I think my conversions from US to metric may have been a little off, but if that is the 'off' version - BRING IT ON!

Can't wait to try more of your recipes, I am really enjoying your blog, yoru humour and your great pics.


At 9:57 AM, Blogger Christy said...

my name is Christy and I have been GF since May 2010. I found it really depressing and I have to say that your book GF Girl that a friend gave to me has lifted my spirits and made me laugh. Thankyou! I do however still get frustrated when trying to bake especially BREADS. I had this wonderful dinner roll recipe and I thought I would try to substitute GF flours. My husband is so sweet he ate them and said they are pretty good. I tasted them and said they are terrible! I ended up throwing them all into the garbage can last night. I came back to your website and finally have the courage to make a post. Thankyou for your book, your webpage, and all your hard work. I saw your roll recipe that I am now going to try as soon as I can find all of the ingredients.Thank you to everyone else who has commented on here it helps to know I am not the only one that struggles with baking GF. Happy Thanksgiving to you and your family.

At 1:53 PM, Blogger Unknown said...

Thank you so much for your recipes! I just posted a dairy free adapted version of this using only blanched almond flour and cornstarch (giving you credit, of coarse). Thanks again.

At 11:23 AM, Blogger Alli Shircliff said...

I was sold with the sesame seeds...these look so good!


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