Homemade Dinner Rolls – Gluten-Free


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6 Responses

  1. Heidi says:

    Tried making these, but they came out like rocks. I followed the steps to a T. Do you mind sharing the flour combination you use to get them nice and fluffy? I did the 2 cups of brown rice flour, then added a cup and a half of premixed bread flour. I thought for sure that would work, but nope.

    • Mary says:

      Hi Heidi

      Strange. It could be a combination of things. I am not sure what you mean by premixed bread flour. Some premixes can have other ingredients that can offset the leavening. Did you sift the flour? Heavier flours such as buckwheat will make a heavier dough. Premixed bread flours are also heavier than pastry flour. For the lightest bread you could use 1 part white rice flour to 4 parts light pastry flour. It’s just not as healthy. White flour does not have near the nutrients as other flours.

      I must thanks you for the heads up. I am now adding the following note to the recipe:

      1. Lightweight gluten free flours, or the least dense, are your starchiest flours and are usually neutral in taste. Potato starch, sweet rice flour, tapioca flour and white rice flour the lightest flours. Note: Potato starch is only used to enhance the quality of gluten free baked goods.
      2. Medium weight gluten free flours are generally more nutritious than lightweight flours. They have more body and bulk such as amaranth, superfine brown rice, coconut, millet, quinoa, garbanzo bean, sorghum and teff.
      3. Heavy weight flours are much denser but also more nutritious. Nut flours are clearly higher in fat but have omega-3 fatty acids and other healthy nutrients. Almond flour, regular brown rice, buckwheat, stone ground cornmeal and nut meals like walnut or pecan are considered heavy weight flours.

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