Glutnen Free Honey Sweet Rolls


Honey Sweet Rolls

Gluten Free Flour Mix:  My favorite flour mix, 1 – 1pound box of Betty Crocker GF Rice Flour and 3 Cups of Tom Sawyer GF Flour, whisk together and store in airtight container. Using this mix there is no need to add xanthan gum.

Ingredients for rolls:

3 ½  Cups Gluten Free Tom Sawyer/Betty Crocker GF Flour Mix (see GF flour mix above) (Or Better Batter)

Note: If you use another flour that does not have xanthan gum, then you must add 1/4 teaspoon xanthan gum.

½ Teaspoon Salt

½  Teaspoon Baking Soda

1 Heaping Tablespoon Gluten Free Baking Powder

1 Cup Pure Egg Whites

½ Cup Gluten Free Canola Oil

1/2 Cup Pure Butter Milk

½ Cup Pure Honey

In large mixing bowl whisk together flour, salt, baking soda, and baking powder. Then add egg whites, oil, butter milk, and honey. Gently fold liquids and flour together until all dry ingredients are wet. Don’t over mix! Cover mixing bowl and store in refrigerator at least 2 hours. ( I like to mix this the day before and let it set overnight, also dough is much easier to work with when cool.)

When you are ready to bake rolls, remove from fridge and prepare yeast mixture below.

Yeast Mixture:

¾  Cup White Granulated Sugar

½ Cup Scalded Milk (in microwave about 1 minute)

¼  Cup Cold tap water

2 Heaping Tablespoons Dry Active Yeast

In medium glass mixing bowl, add sugar, scalded milk, & water. Stir to dissolve sugar. Temperature should not be over 110 degrees. (It will kill the yeast) Add yeast and mix with plastic whisk. Set aside and let it foam about 15 minutes. I like to set it near the stove to keep it warm.

Preheat oven to 325* Add a 9×13 inch baking pan filled half way with water, to bottom rack of oven. This will keep rolls moist while baking.

When yeast is ready, add dough and yeast mixture to food processor or mixer. Blend on highest setting until well mixed. Do not over mix, it will make rolls rubbery. I usually blend no more than 30 to 40 seconds or until all lumps are gone and dough is smooth.

Pour dough onto wax paper that has been lightly greased and floured (with GF flour). Lightly sprinkle more flour on top of dough, just enough to roll out. Roll out dough to about 1 inch thickness. Using a 2 ½ in round cookie cutter, cut rolls and place in a lightly greased nonstick pan. Or if you are using a glass baking pan you must lightly grease and flour the pan or the rolls will stick. I can get 18 rolls into a 9×13 inch pan. This will make 24 – 25 rolls depending on how big you make them. I use a smaller pan for the rest of the rolls. Try not to handle the dough any more than you have to. The more it is worked the tougher it makes the rolls. If you would rather make popover style rolls, then just use an ice cream scoop and place 1 scoop of dough into a regular greased nonstick cupcake or muffin pan.


Melt ½ stick of salted butter and generously brush top of rolls. Let rolls rise in a warm place for about 20 minutes.  Place in top rack of oven, above water,  when rolls have risen and bake for 20 minutes then remove pan of water from oven and let rolls finish baking for another 5 to 10 minutes or until completely brown and done in the center. Insert a wooden toothpick in the center roll, if it comes back clean, then they are done.

Remove from oven and butter again while warm. Lightly cover rolls with foil that you have pierced with a fork, ( so rolls do not sweat) until you are ready to serve. These freeze very well. To thaw and serve, remove from freezer bag and pop them into the microwave for 25-30 seconds per roll, longer for multiple rolls.

Bob’s Red Mill New Gluten Free Flour

IMG_1436  I received my order of Bob’s Red Mill 1 to 1 Gluten Free Flour. So far I’ve made just one loaf of bread, using my favorite brown bread recipe. The Bob’s Red Mill, loaf is on the right. The one on the left, I made with Tom Sawyer GF and Betty Crocker GF Flours mixed 1/2 and 1/2 as I usually do. Both were made with the same amount of flour, and leavening. The same process, everything. The texture is fine, it’s not crumbling, but it did not rise, and it does have that dreaded hole in the center, it’s just lacking something. It did not exchange 1 to 1 in this recipe. I will keep working on it, and when I get it down I’ll post the winning recipe!

Another New Gluten Free Flour

Bob'sredmillflrWell it looks like we have another G-Free Flour on the market. In July, Bob’s Red Mill came out with a new one. It does have xanthan gum in it. I don’t know all of the ingredients. But they are advertising it to exchange with wheat flour cup for cup in all recipes. I do have my doubts, but we will see.  I have not found it in our area yet, but I do have it ordered. If any of you find it in the stores, please let me know!

Cocoa Caramel Cupcakes


TIP: Before you get started with the batter, first you must mix the flours. ( Since Pillsbury GF has xanthan gum already in it you do not need to add it.) In a large bowl add 2 boxes of Betty Crocker Gluten Free Rice Flour Blend ( it comes in 1 lb. boxes) and a 2 lb. package of Pillsbury Gluten Free Flour. Slowly whisk together until thoroughly blended. Store in an air tight container and label.

Cocoa Caramel Cupcakes

(This is a version of the Hershey’s chocolate cake recipe)

1 ¾ Cup Pillsbury GF Flour and Betty Crocker GF Rice Flour blend ( ½ & ½)

1 Cup Hot Water ( microwave about 1 minute)

1 Cup Milk ( for DF you may use Almond or Coconut milk)

1 Stick Melted Butter ( for DF Earth Balance works great)

2 Teaspoons Vanilla

2 Large Beaten Eggs

Mix flour and all liquids, and refrigerate overnight. ( Using this flour you must let it set for about 5 hours so that it isn’t gritty)

When you are ready to bake.

Preheat oven to 325*

In the food processor mix the rest of the ingredients.

2 Cups White Sugar

¾ Cup Hershey’s Cocoa

2 Teaspoons Gluten Free Baking Powder

1 ½ Teaspoon Baking Soda

1 Teaspoon Salt

Making sure all dry ingredients are mixed well, add the wet ingredients from the refrigerator. Blend well until there are no lumps left. Using a triggered ice cream scoop fill cups for cupcakes. Bake for 25 -30 minutes. Makes about 18 cupcakes. When cool, ice with caramel icing.

Caramel Icing

1 – 11oz. Package Kraft Caramels ( To make DF use DF caramels)

1 – 14 oz. Can Sweetened Condensed Milk ( make sure there are no additives, ingredients should read, Milk and Sugar) For Dairy Free you can substitute Coconut Cream.

Open can and pour into a large glass bowl. Unwrap all caramels and add to canned milk. Heat in microwave for about 1 minute 30 seconds. Stir will and reheat until all caramels are melted, about another 1 – 2 minutes. You can ice cupcakes while icing is still warm or you can wait and let it cool and thicken, so that you can swirl it around the cupcakes.