About the author

Chrissy Lane

Gluten free living doesn't mean you have to say goodbye to light and fluffy breads and rolls. My gluten free bread recipes, tips and techniques will result in delicious, mouthwatering baked goods every time!

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5 Comments

  1. 1

    Jennifer

    Why is there such a DRASTIC difference between the amount of flour used between the two recipes??

    Reply
    1. 1.1

      C.J. Brady

      Hi Jennifer,

      Thanks for asking –

      The second recipe (the one without yeast) will not make as many rolls and also replies on the potatoes to create that consistency of moist, tender rolls.

      Its just the difference in quantity and consistency really.

      Thanks – hope to hear more from you!

      Reply
  2. 2

    Rebecca

    Hi there 🙂
    Have you tried this with mashed kumara (sweet potato) before?
    Thanks 🙂

    Reply
  3. 3

    Jessica

    I have just finished making the yeast rolls and I am excited to get them out of the oven. I found the dough to be far too wet though. I’m not sure why because I followed it exactly but I had to add an extra 1 1/2 cups of flour to get the batter to any kind of workable consistency. I still think it’s a bit wet because the buns have spread like cookies rather than holding their shape when rising. It also made a LOT of dough, I will try halving it next time and adding a bit more flour to thicken it up. Thanks for the recipe, looking forward to my munching in a few mins!!!

    Reply
  4. 4

    Jessica

    Oh boy they are absolutely delicious. Thank you!

    Reply

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