Faithfully Gluten Free
Creating Delicious Gluten Free Recipes since 2008.
May 9, 2008 at 8:25 am
Wow, so close yet so far. Can’t believe no winner yet. Today has to be the day.
May 9, 2008 at 11:44 am
those look SO GOOD dianne!!! Oh man! I have to try those! i wonder if they will be as good with whole grain flours!
May 9, 2008 at 12:54 pm
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. 🙂
June 3, 2009 at 9:25 am
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!
June 6, 2009 at 7:51 am
Jenn, that sounds FANTASTIC! I'm going to give that a try next time. 🙂
February 12, 2010 at 9:09 pm
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.
November 16, 2010 at 11:07 pm
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.
February 1, 2011 at 12:15 pm
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!!
February 1, 2011 at 12:21 pm
@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
June 26, 2012 at 8:38 pm
Delicious! I made them in a muffin tin, topped with melted butter, garlic powder & dried parsley.
June 27, 2012 at 9:57 pm
What a fantastic way to make them! Yum!
July 7, 2012 at 6:05 pm
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!!
July 9, 2012 at 9:30 am
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!
July 10, 2012 at 1:12 pm
Will do, Jeanine!
August 11, 2012 at 12:45 pm
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!
July 7, 2012 at 6:08 pm
Oh, I almost forgot to mention that when I made these today, I used canola oil instead of the shortening and they were great!
August 11, 2012 at 12:52 pm
i wonder how dinner rolls would work?
August 14, 2012 at 8:48 am
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!!
November 19, 2012 at 10:19 pm
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
November 22, 2012 at 1:54 pm
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?
April 2, 2013 at 10:33 pm
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
April 24, 2013 at 1:25 pm
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.
August 24, 2013 at 7:23 pm
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?
September 6, 2013 at 3:49 pm
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. 🙂
November 5, 2013 at 4:50 pm
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. =)
November 11, 2013 at 11:53 am
Haha, glad to surprise you, Annie! 🙂 Make sure you check out those cinnamon rolls, they are definitely a reader favourite here. 😉
November 25, 2013 at 11:26 am
Jeanine, can you freeze these before baking them?? I want to make them in advance for Thanksgiving!
November 28, 2013 at 6:36 am
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!
January 26, 2014 at 9:01 am
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?
January 29, 2014 at 1:43 pm
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.
July 24, 2014 at 7:27 am
Do you need to add xanthum gum if your flour blend already contains it??
July 24, 2014 at 7:33 am
If your blend contains xanthan, I’d omit it, Katie.
September 10, 2014 at 12:14 pm
These are very similar to my non-gluten free recipe? Can I use butter instead of shortening??
September 10, 2014 at 12:18 pm
You’re welcome to try, Shirley! I’d love to hear how it works!
September 10, 2014 at 12:21 pm
Thanks Jeanine, I will let you know.
October 16, 2014 at 11:26 pm
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
November 25, 2014 at 10:09 am
Try making your own flour blend from the recipe above. You won’t be disappointed.
November 26, 2014 at 9:44 pm
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.
November 27, 2014 at 8:22 am
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/
November 27, 2014 at 4:01 pm
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!
February 28, 2015 at 8:37 pm
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.
March 5, 2015 at 11:58 am
Awesome! Now I need to google what kolaches are. 😉
March 28, 2015 at 4:05 pm
Wrapped around sausage. Oh my god… Jeanine, thank you. Thank you so much!!!
January 6, 2017 at 10:59 pm
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
January 7, 2017 at 4:11 pm
Not to worry. I used the proportions you suggested. They are rising:) I’ll let you know how they turn out. Jill
November 11, 2017 at 4:17 am
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!
Your email address will not be published. Required fields are marked *