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Christine is a wife, mom and lover of good food. When she's not on Facebook or Pinterest, you can find her in her kitchen, experimenting for more gluten-free-bread.org recipes!

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  1. 1


    I have a question about the cottage cheese. As you know there are many different brands of cottage cheese and they produce a vast difference in product from very dry to a very moist soupy curd. Could you recommend which variety works best.
    Second, the link for Gluten-free-bread light flour mix goes to a recipe for Gluten Free Bread Flour Mix is the correct blend?
    Thank you

    1. 1.1

      C.J. Brady

      Hi Jack,

      Great question – so the Daisy brand is the only one I’ve ever used actually! It works well though.

      And yes, that link is correct. Use only 1 tsp. total of xanthan gum. And I did update the recipe to mention to use the combination of flours – rice and sorghum.

      Let me know if you have other questions.

      Hope that helps!

  2. 2


    Can these be made ahead of time and frozen?

    1. 2.1

      C.J. Brady

      Hi Linda,

      Thanks for asking. I don’t have answer based on experience but if you wrap them well and place them in an air tight plastic bag, they should freeze just fine.

      Hope that helps.

  3. 3

    A Magical Life

    I have looked and looked, and I can’t find a recipe for a rice/sorghum bread flour mix on the link at all. What am I missing? Thanks!

    1. 3.1

      C.J. Brady


      Thanks for reaching out. My apologies on this – so the flour mix here: https://gluten-free-bread.org/how-to-make-gluten-free-bread-flour-mix, in parentheses I mention an option using rice and sorghum flour – that’s what I’m referring to.

      Let me know if I can help with anything else.

      Sorry for the confusion!

  4. 4

    Susan Polachak

    Good afternoon…. Made the dough for the croissants yesterday, refrigerated over night and baked them today. Very disappointed. Followed the recipe to a T and they certainly didn’t brown like the picture. Actually, the only part that browned was the tiny pieces of cottage cheese.. They didn’t bake inside . The taste was good, they were crunchy, so don’t know what I did wrong…. I am a baker and used to baking GF… Any suggestions?????? Thanks. Sue

    1. 4.1

      C.J. Brady

      Hi Sue,

      Thanks for the comment. It sounds like they could have used a few extra minutes baking. One thing you might do is move your oven rack up to get that golden brown color. The cottage cheese should be really well blended in with the butter.

      I hope that helps and that you’ll give them another go.

      Let me know if I can help any more.

  5. 5


    Thankks for the quick reply… I made 2 batches done separately. And even baked them a little longer… The second batch baked a little more but the outside got hard.. Did you butter the croissants on the outside before baking?? I might try putting the cottage cheese in an Oscar to smooth it out more. Just so disappointed… Easy to put together, good taste, but don’t know what else to do….

    1. 5.1

      C.J. Brady

      Hi Susan,

      It sounds like you’ve done everything right… however, my cottage cheese was pretty smooth. And the upper rack baked them perfectly. I’m glad the taste was there though. Maybe I need to check my oven temp! 🙂

  6. 6


    Do you have any suggedtions for sunstitutong xantham gum for these rolls. Husband tummy has issues with xanthum gum. Thanks.

    1. 6.1

      C.J. Brady

      Hi Renee,

      Thanks for asking!

      Yes, I definitely have some options for that. Here’s the info on it: https://gluten-free-bread.org/make-substitutions-xanthan-gum-baking

      Hope this helps!


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