Gluten Free Dinner Rolls-Soft and Delicious

I enjoy gluten free baking using Bob Red Mills products. They have taken the guess work out of the blend and gluten free recipes you are trying to make. Years ago, I tried multiple recipes of other people, they usually didn't work, and it got expensive trying to keep the different flours on hand. And I ask why do it? It's got to be easier than this. Sigh...


Our local bulk Amish Store has a great variety of gluten free flours and products. Wanting something that tasted good, and easy,  was my main goal. I tried Bob's Gluten Free Pizza Crust mix and loved it. I have been using it now for several years, it makes a great pizza. Simply follow the instructions on the package to mix. ***Warning it can be a little thick for some people so adjust the thickness for your own personal taste.

A year or 2 ago, I wanted cinnamon rolls and buying a gluten free cinnamon roll around my small town area wasn't going to happen. I went to Bob's site and someone had used this same Gluten Free Pizza Crust mix to make gluten free cinnamon rolls. While it was a little sticky to work with, the results weren't bad.

Now, while you are using the Bob Red Mills Pizza Crust mix, the directions are different to make the gluten free dinner rolls. 

Ingredients to make Gluten Free Dinner Rolls-Soft and Delicious:

• 1/4 Cup Butter
• 1/2 Cup Coconut Sugar
• 2 Eggs
• Yeast  (inside package)
• 1 Cup Warm Water
• 1 - 16 oz pkg Gluten Free Pizza Crust Mix

Instructions to make Gluten Free Dinner Rolls-Soft and Delicious:

1. Add 1 tablespoon of the sugar to the warm water. Sprinkle the yeast packet on top of water and let sit 5 minutes. 
2. 
   Using your mixer/dough hook; add the remaining coconut sugar,  butter, pizza crust mix, eggs and yeast mixture. 
3. Mix well, scraping down the sides as you go. 
4. 
   Place a towel over your bowl and set in a warm place to rise. 
5. Grease your pan and hands with Olive Oil. 
6. Make 14 fairly uniform balls and let double in size again.
7. Preheat the oven to 375°F. and bake for 23-25 minutes or until the tops are golden and toothpick inserted into the center comes out clean.

Optional; I put butter and parmesan cheese on top. 

Gluten Free Zucchini Carrot Cake

Zucchini is so versatile and can be used in so many different ways. You can make breads, cakes, brownies, pies, pizza  and lasagna. 

Therefore, having a large garden, with fresh produce, is a plus when you want a healthy gluten free dessert.

Ingredients to make the Gluten Free Zucchini Carrot Cake

• 4 large eggs
• 2 cups  coconut sugar
• 1-1/3 cups olive or coconut oil
• 2-1/2 cups all-purpose gluten free flour; I use Bob Red Mills
• 2 teaspoons baking soda
• 2 teaspoons baking powder
• 2 teaspoons ground cinnamon
• 1 teaspoon ground cloves
• 1 teaspoon ground allspice
• 1 teaspoon ground ginger
• 1/2 teaspoon ground nutmeg
• 1 teaspoon Himalayan salt
• 2 cups finely shredded carrots; I used organic rainbow carrots 
• 2 cups finely shredded zucchini
• 1 cup coarsely chopped pecans or walnuts; optional

Frosting if desired:

• 1 package (8 ounces) cream cheese, softened
• 1/2 cup butter, softened
• 5 cups confectioners' sugar
• 2 teaspoons vanilla extract
• Whole or chopped pecans or walnuts for garnish, optional

Instructions to make the Gluten Free Zucchini Carrot cake:

1.  Preheat the oven to 350 degrees.
2.  Using a large mixing bowl beat eggs and sugar until frothy. Gradually beat in oil. 
3. Combine all the dry ingredients one by one leaving the flour to last. Beat a couple of minutes until all is mixed thoroughly. 
4. Stir in carrots, zucchini and nuts  if desired. Pour into a greased 9 in x 13 inch cake pan.
5. Bake at 350 degrees for about 35 minutes or until top springs back when lightly touched. 
6. Cool 5 minutes before removing from pans. 
7. For the frosting, beat the cream cheese and butter in a large bowl until smooth. Add sugar and vanilla. Continue beating until sugar is dissolved. Spread between the layers and over the top and sides of the cake. Garnish with whole or chopped nuts if desired.

Gluten Free Tortilla Recipe_Soft and Delicious

With Cinco de Mayo  right around the corner, eating out in your favorite Mexican restaurant can be frustrating if you have Celiac disease or are gluten intolerant.  Since eating gluten free I personally miss ordering a big wet burrito, whether it be chicken or red potato filled.

Today I decided to try,  once again, to make a large  thin soft tortilla.   My first attempt tasted good, but was a tad thicker than I preferred. However, persistence paid off. 

Ingredients for Gluten Free Tortilla Recipe:

• 4 Cups of Gluten Free Flour; 1/2 tapioca flour 1/2 All purpose Gluten Free Flour
•  3 tsp Himalayan salt
•  3 tsp baking powder
•  4 tsp xanthan gum
•  1 tsp each; chipotle, cumin, garlic and onion powder
•  4 tbsp Olive Oil
•  1- 1 1/2 cups warm water

Instruction to make Gluten Free Tortilla:

1.  Mix all the dry ingredients.
2.  Add the olive oil and slowly add the warm water until you form a firm soft ball of dough.
3.  Divide into 8 equal balls for larger tortilla, 10 equal parts for smaller tortilla.
4.  Using a floured cutting board, roll one of your balls until thin.
5.  Place in a medium heat cast iron skillet.
6.  Let tortilla rise until bubbles start forming.
7.  Flip over and let the other side brown. 
8.  Don't get distracted or it will brown to quickly.
9.  Place hot tortilla on a plate and cover with a cloth while rolling and frying remaining balls