Gluten-Free Rolls

Name: Gluten-Free Rolls
Prep time: 10 min
Cook time: 18 min
Total time: 28 min
Yield: 7-9 Rolls
Ingredients: 59.16 ml shortening; 44.37 ml honey; 2 eggs; 1 packet yeast (about 1 T); 236.59 ml sour cream; 118.29 ml potato starch; 236.59 ml cornstarch; 2.46 ml baking soda; 14.79 ml baking powder; 9.85 ml xanthan gum; 3.69 ml salt; 3.69 ml vinegar

Community Pick

Submitted by GinnyP

"Another from "The Gluten-Free Kitchen", by Roben Ryberg. This is our favorite 'roll' so far."

Download

photo by Jonathan Melendez

Ready In:: 28mins
Ingredients:: 12
Yields:: 7 Rolls

ingredients

59.16 ml shortening
44.37 ml honey
2 eggs
1 packet yeast (about 1 T)
236.59 ml sour cream
118.29 ml potato starch
236.59 ml cornstarch
2.46 ml baking soda
14.79 ml baking powder
9.85 ml xanthan gum
3.69 ml salt
3.69 ml vinegar

directions

Preheat oven to 350 degrees F.
Combine all ingredients.
Mix well to remove all lumps.
The dough will be quite wet.
Wet hands to handle dough.
(Re-wet hands as needed.) Take about 1/4 cup of dough and shape into a ball.
Drop into greased baking tin.
(I use muffin or popover tins.).
Repeat until all dough is used.
Bake 18-20 minutes, until toothpick inserted in middle tests clean.
(Maybe it's my oven, but mine bake in 14 minutes.).

Questions & Replies

Got a question? Share it with the community!

Reviews

these are the best rolls ever! they were super easy and were delicious! i use them for sandwich rolls, hamburger rolls, breakfast rolls, etc. if you want the rolls to be for a sandwich, wet your hands and form the dough into a flat disk.let the dough sit out for about a 1/2 hour, it will rise slightly so you can use them for sandwiches. i like to freeze mine so that they stay fresh longer

kaf96
These are really good. I made them to freeze for Thanksgiving for my daughter who is gluten intolerant but had to sample. I agree with Wendy1872 that they are a cross between a popover and biscuit. I made just as the recipe stated. Since Pot. starch is hard to find for me, I might try substituting something else like rice flour or just more corn starch as other reviewers suggested. I baked mine in Yorkshire pudding tins as I wanted them so she could make a turkey sandwich with. I think they will be good for that with cream cheese, cranberries and turkey. I know my daughter will love them, thank goodness we found something. Now on to more GF recipes since I have about 10 different flours and starches in my kitchen now. We plan on a Thanksgiving GF bake fest so she has things to take back.

BMac5440
Our whole family of 5 LOVES these rolls, and only one of us needs to avoid gluten. I have made a couple of alterations that make these even more like popovers: I use butter instead of shortening; I omit yeast (the baking soda and powder do the trick and the flavor is cleaner this way). Also, I mix the dry ingredients first, then cut in the butter, then add the wet ingredients at the end. Hmmm ... I am craving these, just thinking of them!

allisonbaker
Some of the best rolls I've ever had, which just so happen to be gluten-free. I don't tend to eat gluten free but wanted to give these a try. So simple and loved that there was no resting or rising time. They were soft and delicious with some salted butter and honey. Yum!

Jonathan Melendez
I have made a multitude of modifications to this recipe, and it stood its ground with whatever changes I made. I've also made it exactly per recipe, and it was 5stars. But I just want to mention how flexible this recipe can be, should you sub several things. Very forgiving, and definately a keeper! <br/>My favorite method of baking has been to spoon it into my large biscuit cutter set on a baking sheet. I smooth it down, remove the cutter, dip it in water, set it back on the cookie sheet, and start the next one. <br/>My kids love these sliced in half for sandwiches. And happy kids make this a very grateful mama. Thanks for the recipe!

Oumrayan

see 35 more reviews

Tweaks

Was out of honey so used real maple syrup.

itskristinem
Our whole family of 5 LOVES these rolls, and only one of us needs to avoid gluten. I have made a couple of alterations that make these even more like popovers: I use butter instead of shortening; I omit yeast (the baking soda and powder do the trick and the flavor is cleaner this way). Also, I mix the dry ingredients first, then cut in the butter, then add the wet ingredients at the end. Hmmm ... I am craving these, just thinking of them!

allisonbaker
These were really good. I am new at this gluten free diet and cooking, but found these to taste like the real thing. Like one reader I used 1/2 C. water instead of yogurt, which I was out of, plus I used 2 Tbls. Butter and 2 Tbls. Shortening. I also used Agave in place of the honey.

sallyjimmceuen