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| Nutrition Facts | ||
|---|---|---|
|
Serving Size 1 Rolls 97g Recipe makes 7 Rolls) The following items or measurements are not included below: xanthan gum |
||
| Calories 297 | ||
| Calories from Fat 141 | (47%) | |
| Amount Per Serving | %DV | |
| Total Fat 15.7g | 24% | |
| Saturated Fat 6.6g | 32% | |
| Monounsaturated Fat 5.8g | ||
| Polyunsaturated Fat 2.4g | ||
| Trans Fat 0.0g | ||
| Cholesterol 74mg | 24% | |
| Sodium 540mg | 22% | |
| Potassium 206mg | 5% | |
| Total Carbohydrate 36.0g | 11% | |
| Dietary Fiber 1.1g | 4% | |
| Sugars 8.0g | ||
| Protein 4.1g | 8% | |
Gluten-Free Rolls
By: GinnyP
Oct 6, 2002
Another from "The Gluten-Free Kitchen", by Roben Ryberg. This is our favorite 'roll' so far.
7 -9 Rolls
Ingredients
- 4 tablespoons shortening
- 3 tablespoons honey
- 2 eggs
- 1 packet yeast (about 1 T)
- 1 cup sour cream
- 1/2 cup potato starch
- 1 cup cornstarch
- 1/2 teaspoon baking soda
- 1 tablespoon baking powder
- 2 teaspoons xanthan gum
- 3/4 teaspoon salt
- 3/4 teaspoon vinegar
Directions
1
Preheat oven to 350 degrees F.2
Combine all ingredients.3
Mix well to remove all lumps.4
The dough will be quite wet.5
Wet hands to handle dough.6
(Re-wet hands as needed.) Take about 1/4 cup of dough and shape into a ball.7
Drop into greased baking tin.8
(I use muffin or popover tins.).9
Repeat until all dough is used.10
Bake 18-20 minutes, until toothpick inserted in middle tests clean.11
(Maybe it's my oven, but mine bake in 14 minutes.).
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Browse similar recipes by category
- Course > Breads
- Preparation > Time to Make > < 30 mins
- Preparation > Simple
- Preparation > Equipment > Oven
- Preparation > Number of Servings
- Occasion > Taste/Mood > Comfort Food
- Dietary > Free of... > Gluten-free
Featured Reviews for This Recipe
From: Chef #566314
On Jun 2, 2009
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!
From: CookyNancy
On Jul 29, 2006
I am off milk, so swapped the sour cream for 1/2 the amount of warm water and let the yeast and honey sit in it for 10 mins first, then followed the rest of the recipe, so easy and so tasty!!!
From: Chef #217742
On Jul 5, 2005
I was diagnosed Celiac in 1980,& this is the first time that I have tasted rolls that taste like the real thing. Excellent!I let them rise for about ten minutes first. I.R.
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