YUMMY! Alright, this was my 2nd attempt at baking something with gluten free flours. I have to say, it was a success. This is a recipe that I will be keeping for using again & again.
1 packet yeast
1/8 cup warm water
2 tablespoons granulated sugar
2 1/2 cup GF flour mix, divided (PLUS up to 1 cup reserved IF needed) [See Below]
1 1/2 tsp. xanthum gum
3/4 cup lukewarm milk (scald then cool)
3/4 tsp. salt
3 Tbsp shortening
Dissolve yeast in warm water with sugar. Combine 1 1/2 cups flour with xanthum gum, set aside. In a 2 1/2-quart mixing bowl add milk, salt, eggs, shortening, yeast mixture, and 1 1/2 cups of flour with xanthum gum mixed. Beat on low speed scraping bowl constantly (30 seconds). Beat on medium speed scraping bowl occasionally (2 minutes). Stir in remaining flour until smooth. Turn dough onto well floured surface (using the reserved flour). Roll around lightly to coat with flour. Gently roll dough 1/2 inch thick with floured rolling pin. Cut with a floured biscuit cutter. Cover and let rise until doubled (40-50 minutes). Bake in a preheated 450 degrees F oven for about 10-12 minutes.
* Mrs.P’s Mock Brown & Serve Rolls: You can roll into balls and make divided rolls in a muffin tin. Brush tops with melted butter before baking.
**Mrs.P’s Crescent Rolls: Roll out into 2 circles and cut into wedge pieces. Roll up like crescent rolls and bake after rising time. Make sure to have a well floured surface to roll these out on or they will stick and be messy. Brush the dough with melted butter before rolling and after rising. Roll loosely and they will have separate layers like the canned rolls.
***Mrs.P’s Sweet Breakfast Crescents: Brush with melted butter. Sprinkler with cinnamon & sugar before rolling into shape. Brush tops with melted butter. You could also add a few pecans & raisins in.
GLUTEN FREE FLOUR MIX
Rice Flour (2 parts) 6 cups
Potato Starch (2/3 part) 2 cups
Tapioca Flour (1/3 part) 1 cup
NOTE: This will give you more flour than you require for this recipe. You could also use 1 2/3 cups brown rice flour, 1/2 cup potato starch, and 1/3 cup tapioca starch instead of a blend.
Source: Mrs.P from the Glutenfree.com forum
Wow, so close yet so far. Can’t believe no winner yet. Today has to be the day.
those look SO GOOD dianne!!! Oh man! I have to try those! i wonder if they will be as good with whole grain flours!
Hey Carrie, what flours would you recommend? I’d be willing to try them again. 🙂 Next time…I think with a wee bit of Nutella in there, they’d make a great breakfast roll. 🙂
These turned out so well. My husband loved them too, which is a rarity when it comes to GF bread. I rolled them out and cut with biscuit cutters, then brushed with lots of melted butter, salt, and ground rosemary. Perfect!
Jenn, that sounds FANTASTIC! I'm going to give that a try next time. 🙂
I used this recipe with sweet rice flour as my rice flour in the blend and used it to make a pizza crust and it was very good.
These were so great! They tasted just like the real thing. I did modify the recipe a little. I used sorghum and sweet rice flour in place of regular white rice flour. I also used butter flavored shortening. Delicious! Thank you so much for this recipe! I am taking ingredients with me when I go back home for Thanksgiving so I can feel "normal" for the first time in a long time.
Hello! Me again. 🙂 Your monkey bread turned out simply fabulous! Now I'm on to these as mock brown and serve rolls. I'm SO excited!! I'm sure I'm missing this, but when do I add in the yeast/sugar/water mix? Before beating for 2 mins? LOVE what you're doing! Keep up the great work!!
@Christine Good question! 🙂 I'd add it before beating for 2 minutes, just make sure it's mixed in before turning up the speed, or you'll have a big mess. 🙂
Another fantastic recipe that I've made, that reminded me of brown buns, and was super easy, is Gluten Free Homemaker's drop biscuits. They're not biscuit like to me, more like buns. http://www.glutenfreehomemaker.com/2008/11/delightful-drop-biscuits.html
Delicious! I made them in a muffin tin, topped with melted butter, garlic powder & dried parsley.
What a fantastic way to make them! Yum!
This recipe is the best I have come across for any type of roll. I make them into buns using english muffin rings. I get 8 buns out of a single recipe. I use an ice cream scoop (just under a scoop of dough for each roll). I flatten each roll using a disposable plastic glove (purchased at Dollarama), after spraying my gloved finger tips with vegetable spray. My oven is quite hot, so I bake at 375 degrees for about 10 min. My pans are lined with parchment and I double my pans so the bottoms don’t get too brown! My adult son uses these rolls toasted with jam, as sandwiches, and of course as hamburg buns. The texture of these rolls are sooooo light & fluffy and they taste amazing!!!! (and I am NOT gluten free) I hope these tips are helpful to someone else. I am wondering if anyone has made this recipe into a loaf of bread? I think I am going to give that a try!!
Awesome! So glad that this recipe is so versatile for you. I would have never thought to try to use it for buns! Great idea! Let me know if you try the loaf!
Will do, Jeanine!
Okay – made them into a loaf of bread. It makes a small loaf – I used the same bread pan as the one I use for your sandwich bread recipe, but the loaf is a bit smaller (doesn’t raise up quite as high). My son hasn’t told me yet which recipe he prefers – will keep you posted!
Oh, I almost forgot to mention that when I made these today, I used canola oil instead of the shortening and they were great!
i wonder how dinner rolls would work?
It would seem that this recipe is very versatile, as you have a couple of different options in your recipe, and I have used it a couple of different ways. I am sure it would adapt to dinner rolls as well!!
I just made these and they turned out quite well! I am recently GF and this will hopefully help me through the holidays!!
stephanie Fjeld says
I’m confused on the part where we are to add the yeast to the sugar water mixture. Am I reading this wrong? It looks like there is more sugar than there is water. I’m doubling the recipe. How do I get yeast and 1/2 sugar to dissolve in a 1/4 cup water?
I didn’t have very good results with this recipe..I used two different yeasts the yeast worked fine but when I baked the second batch; they just didn’t rise hardly at all. Soft center, crusty outside not very great flavor either– very bland. What could be wrong. Turned down the heat on the second batch. Any suggestions. Thanks.
Jeanine Friesen says
Hmm…I’m not sure, Karen, sorry! Did you use the same flour blend, or was yours different? Baking is such a hard thing to troubleshoot.
O!M!G! These are fantastc! I made the dinner rolls. My first attempt at yeast GF rolls, which I have missed for many, many years, and I can not thank you enough for the recipe! I used Namaste brand GF mix, but will use your flour mix next time. Could they get any better?
Jeanine Friesen says
Glad to hear that, Liz! This was one of the first things that I baked GF, brings back a lot of memories to re-read the recipes. 🙂
I came across your blog when I searched for “gluten-free rolls” on Pinterest. I didn’t expect to find anything good, as I haven’t tried a recipe I liked in almost 10 years. I decided to try these rolls and they are just absolutely amazing! I have made them multiple times in the past few weeks and my whole family loves them. Last week I made a batch and rolled them up crescent-style, but I froze half of the dough. Today I thawed it out and just rolled it flat on a cookie sheet, brushed it with butter, sprinkled with parmesan cheese and baked at 350 for about 15 min. This made the most delicious breadsticks for our soup! Honestly, I’m so grateful for this recipe and I really look forward to trying more on your blog (cinnamon rolls, to be specific. =)
Jeanine Friesen says
Haha, glad to surprise you, Annie! 🙂 Make sure you check out those cinnamon rolls, they are definitely a reader favourite here. 😉
Jeanine, can you freeze these before baking them?? I want to make them in advance for Thanksgiving!
Jeanine Friesen says
I’m so sorry, Rosemary, I only got notified of this comment this morning. 🙁 I haven’t tried freezing them, but I would either form them and freeze them, or bake them, then freeze them and then reheat them for 10 min at 300 before serving. Sorry about that! Happy Thanksgiving!
When do I add the yeast mixture? And it says the recipe takes 1 1/2 c flour mixture and you mix everything up and then it says add remaining flour until smooth. Was I to keep some out or add extra?
Jeanine Friesen says
I’m so sorry for this recipe being such a mess, Heather. It was RIGHT when I started blogging, and I shared the recipe after finding it on a forum. I have gone in now and cleaned it up a bit, I hope that it is a little bit clearer now.
Do you need to add xanthum gum if your flour blend already contains it??
If your blend contains xanthan, I’d omit it, Katie.
These are very similar to my non-gluten free recipe? Can I use butter instead of shortening??
You’re welcome to try, Shirley! I’d love to hear how it works!
Thanks Jeanine, I will let you know.
I have been an avid baker for ten years. My husband was just diagnosed with celiacs. This is the first time that I have made gluten free rolls. How did you get your rolls to look so good? I used Namaste all purpose flour and mine were extremely dense and had the texture of play dough and the dough looked grey…….help. I need some GF baking tips.
Stephanie Fjeld says
Try making your own flour blend from the recipe above. You won’t be disappointed.
So, I just tried to make these and they didn’t rise. I’ve been afraid to try and make these biscuits just for this reason. What am I doing wrong. Any help would be great.
In bread baking there are so many things that can affect the outcome. Is your yeast fresh, would be my first thought? My friend Megan put together an amazing gluten-free bread baking troubleshooting guide, there could be some answers there as well: http://www.allergyfreealaska.com/2013/05/06/the-everything-guide-to-gluten-free-bread-including-troubleshooting/
The first batch we made today was a little dry so we added an extra egg on the next batch and it was the perfect consistency! Happy Thanksgiving!
Ok, two things:
1) I used butter instead of shortening – amazing. I did use a tad more than 3tbs, and it was perfect.
2) I used the dough for kolaches, and they. were. AMAZING. Oh. My. GOD!!!
Hubster, who is not gluten-intolerant, was in love with these.
Awesome! Now I need to google what kolaches are. 😉
Wrapped around sausage. Oh my god… Jeanine, thank you. Thank you so much!!!
Do you think your GF flour blend would work with the crescent roll ones Jeanine? I already have that mixed up. The one with 4 c brown rice flour, 1 1/3c potato starch, 2/3 c tapioca starch. Thanks
Not to worry. I used the proportions you suggested. They are rising:) I’ll let you know how they turn out. Jill
Do you think I can substitute canola oil for the shortening with good results? We never use shortening and I am reluctant to buy an entire container for a few Tablespoons. These look wonderful!
Can I make the GF flour mix in larges batches and store for when needed?
Yes, you can make large batches of your flour mix up in a canister. I would leave the xanthan and or guar gum out of the mix in the canister. You can add it when you go to bake. I find that the gums added into a pre-mix tend to give it an off taste much faster.
If you add just a little more sugar to this recipe, you can gently roll the dough out to about 1/2 inch and allow to rise and then fry it up into doughnuts. We think they taste very similar to Krispy Kreme doughnuts.
I am glad my recipe has helped you all out.
Jeanine Friesen says
Ah, the original Mrs. P! Thank you so much for the comment, and the recipe! I shared that recipe here WAY back when I was newly diagnosed. I apologize if it was shared improperly, I was brand new to the blogging world, and started by simply collecting recipes that I tried that worked. Yours worked wonderfully! Thanks again!