Gluten-Free Rolls

From: Chef #869919

On Nov 11, 2009

I am going to leave my original review and add another review. I have now made these rolls they way they were intended (except still without sour cream and used 1/2 cup warm water - see below) and they are very yummy and biscuit like. I did use it for pizza crust and we liked it better than the flat rice crusts. I did use a little shortening and Italian flavorings. I have also used this recipe as "gnoccis" in a soup, but I used egg replacer instead of the eggs, and they turned out better than when I tried to use real eggs. They were denser and more "pasta" like, and more dumpling like (from what I remember real dumplings being like) when I used the real eggs. First Review: Ha! Too Funny. As soon as I popped these into the oven, I realized I forgot to add the butter/shortening. I spread a little butter on the top while they were baking. They fluffed up nice and were a little spongy, but everyone loved them anyway. I didn't use sour cream either, I used 1/2 C warm water, and let the yeast and sugar sit in it for about 10 minutes. I think I might try my goof up as pizza crust, and see how it goes. = )

From: doreensavus

On Oct 15, 2009

The gluten free member of my family didn't like them (I think he is still feeling sorry for himself), but the rest of us loved them! I decreased the sour cream by 1/4 cup and replaced with warm water and a pinch of sugar according to directions on my yeast packet.

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.