Get Living Without's FREE Recipe of the Week
Delicious allergy-friendly recipes for you and your family
Mix it Up
When selecting a gluten-free flour blend, keep this in mind:
■ All-purpose blends containing bean flours deliver more protein but they behave differently from blends that are mostly rice flour. Bean flour blends often require some tinkering with the volume to get the recipe just right. Don't be afraid to make adjustments as you make and re-make a recipe.
■ Some all-purpose blends contain xanthan gum. If your brand does, omit that ingredient from the recipe. No other alterations are necessary.
For gluten-free or allergy-friendly ingredients, check out these companies. Not every product sold by every company listed is gluten free or allergy friendly. Read labels carefully. When in doubt, confirm ingredients with the manufacturer.
Gluten-Free Pull-Apart Honey Rolls
Your special honey will love these honey rolls. Drizzle them with glaze for a special-occasion breakfast. They can be made with dairy and egg replacements with good results. See instructions below.
4-4½ cups gluten-free all-purpose flour blend of choice,
more for dusting
3 teaspoons xanthan gum (omit if already in your flour blend)
¼ teaspoon cream of tartar
½ teaspoon kosher salt
3 teaspoons active dry yeast
½ cup neutral oil of choice (grape seed, canola, vegetable)
2 tablespoons honey
1 extra-large egg* + 1 extra-large egg white*
2 cups warm milk of choice (about 100° F)
⅓ cup sugar
2 tablespoons unsalted butter or dairy-free alternative, melted
1 tablespoon honey
1 extra-large egg**
1. Line two 8x8-inch baking pans with parchment paper and set aside.
2. In the bowl of a stand mixer fitted with the paddle attachment (or a large bowl, if blending by hand), place 4 cups flour, xanthan gum, cream of tartar and salt. Mix on low speed until well combined. Add the yeast and mix again until well combined.
3. Add the oil, honey and eggs, and mix until wet ingredients get incorporated into dry mixture.
4. With the mixer on low, add milk to the mixture in a slow, steady stream. Once the mixture has started to come together, turn the mixer up to about half speed and beat for about 6 minutes. The dough should be thick and smooth, but tacky to the touch. If it seems too wet, add more flour by the tablespoon and mix well until you reach the right consistency.
5. Turn the dough out onto a very lightly floured flat surface, ideally a silicone baking mat. Pat down the dough into a mound about 1½ inches tall and divide evenly into 24 balls. Roll each piece between wet palms to make a proper ball and then, if necessary, in the flour on your flat surface.
6. Divide the balls of dough between the two prepared pans, spacing them evenly. They will be relatively close together. Cover the pans with plastic wrap and place them in a warm, moist, draft-free spot. Allow the dough to rise for about 30 minute or until the rolls are about 150 percent of their original size and touching one another.
7. While the rolls are rising, preheat oven to 375°F and mix the glaze ingredients in a small bowl.
8. Using a pastry brush, brush the tops of the rolls generously with the glaze.
9. Bake for 18 to 20 minutes in the preheated oven until lightly browned, rotating once while baking.