Monthly Archives: October 2012

gluten free, dairy free, egg free dinner roll

Dinner Rolls {Gluten, Diary, Egg Free}

One of the biggest thing people who are on a gluten free diet think they have to give up is bread. I’ve had tons of people talk with me when they’ve been recently diagnosed with something that causes them to eat gluten free and their number one complaint is giving up the bread. It doesn’t have to be that way! All of the store bought breads are either super expensive and smaller than your palm or dry and gritty. No thank you!

gluten free, dairy free, egg free dinner roll

This bread is seriously the best gluten free and egg free bread you’ll try. If you can eat eggs, just use eggs instead of the replacer. You’ll find these to be moist and soft and pretty much like the texture of the full wheat soft dinner rolls. Super yummy. They will last a day or two on the counter. Don’t put them in the fridge though it will make them a little tough and dry. If you do though, we have pretty good success in softening them up a bit by microwaving them for a few seconds.

Ok. Enough talk. Here it is!

Gluten free, dairy free, egg free dinner rolls

Dinner Rolls

Gluten, Dairy, Egg, Soy Free


1 1/2 cup Sorghum flour
1/2 cup millet flour
1 cup tapioca flour (or arrowroot starch, or even corn starch in if you’re in a pinch)
1 tbsp. xanthan gum
1 1/2 tsp. salt
1/2 tsp baking soda
2 tbsp. sugar
2 tbsp. rapid-rise yeast
1 1/2 cup warm water
2 tbsp olive oil
3 eggs worth of replacer (4 1/2 tsp egg replacer mixed with 6 tbsp. warm water, 3 tbsp. flax meal mixed with 6 tbsp. warm water, or if you can eat eggs – use eggs)
1 tsp cider vinegar


Grease a cookie sheet.
Combine all dry ingredients (through yeast).
Add wet ingredients and mix on medium for about 3 minutes.
With well greased hands form a ball with the dough and place on cookie sheet. The consistency of the dough is like a super soft play dough. Sprinkle with rosemary or other spices if desired. Let rise for 25-30 minutes, I like to use my warming try on low to do this. Bake for 25-30 minutes. If you like a crunchier crust bake for a little longer.

Once out of the oven, put on a cooling rack to cool (if they last that long!)

Pumpkin Muffins

You know it’s fall when the search for pumpkin recipes quickly increase. I love cooking with pumpkin. Pumpkin pancakes, pumpkin muffins, pumpkin pie… it doesn’t get any better than this. These pumpkin muffins are based off of this recipe, but made to be egg, dairy, soy, nut, and of course gluten free.

Pumpkin Muffins
Recipe type: Muffin
Serves: 12
Gluten, dairy, soy and egg free
  • 1 Cup Sorghum Flour
  • ½ cup Millet Flour
  • ½ cup Tapioca Flour/Starch
  • ½ cup ground flax
  • 1¼ cup brown sugar, packed
  • 2 tsp baking powder
  • 1 tsp xanthan gum
  • ¾ tsp salt
  • 1 tsp cinnamon and ¾ tsp ground ginger OR 2 tsp pumpkin pie spice
  • ¼ cup shortening or oil
  • 2 eggs worth of replacer
  • 1 cup pumpkin puree
  • 1 TBS vanilla
  1. Pre-heat oven to 350 degrees.
  2. Mix all the dry ingredients.
  3. Add the shortening or oil and mix until crumbly and well combined
  4. Add the rest of the wet ingredients and mix well.
  5. Pour into lined muffin tins - fill until almost full.
  6. Bake for 22 minutes or until golden brown and a tooth pick inserted comes out clean.
  7. Allow to cool on wire rack.


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