Total Time
Prep 10 mins
Cook 18 mins

Another from "The Gluten-Free Kitchen", by Roben Ryberg. This is our favorite 'roll' so far.

Ingredients Nutrition


  1. Preheat oven to 350 degrees F.
  2. Combine all ingredients.
  3. Mix well to remove all lumps.
  4. The dough will be quite wet.
  5. Wet hands to handle dough.
  6. (Re-wet hands as needed.) Take about 1/4 cup of dough and shape into a ball.
  7. Drop into greased baking tin.
  8. (I use muffin or popover tins.).
  9. Repeat until all dough is used.
  10. Bake 18-20 minutes, until toothpick inserted in middle tests clean.
  11. (Maybe it's my oven, but mine bake in 14 minutes.).
Most Helpful

these are the best rolls ever! they were super easy and were delicious! i use them for sandwich rolls, hamburger rolls, breakfast rolls, etc. if you want the rolls to be for a sandwich, wet your hands and form the dough into a flat disk.let the dough sit out for about a 1/2 hour, it will rise slightly so you can use them for sandwiches. i like to freeze mine so that they stay fresh longer

kaf96 December 06, 2011

These are really good. I made them to freeze for Thanksgiving for my daughter who is gluten intolerant but had to sample. I agree with Wendy1872 that they are a cross between a popover and biscuit. I made just as the recipe stated. Since Pot. starch is hard to find for me, I might try substituting something else like rice flour or just more corn starch as other reviewers suggested. I baked mine in Yorkshire pudding tins as I wanted them so she could make a turkey sandwich with. I think they will be good for that with cream cheese, cranberries and turkey. I know my daughter will love them, thank goodness we found something. Now on to more GF recipes since I have about 10 different flours and starches in my kitchen now. We plan on a Thanksgiving GF bake fest so she has things to take back.

BMac November 14, 2010

Our whole family of 5 LOVES these rolls, and only one of us needs to avoid gluten. I have made a couple of alterations that make these even more like popovers: I use butter instead of shortening; I omit yeast (the baking soda and powder do the trick and the flavor is cleaner this way). Also, I mix the dry ingredients first, then cut in the butter, then add the wet ingredients at the end. Hmmm ... I am craving these, just thinking of them!

allisonbaker June 02, 2009

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