Recipes, Special Diets on September 14, 2012 by

Gluten Free Baking for the Holidays {Giveaway} + Dinner Rolls

While holiday baking is probably not top of mind right now, the new book, Gluten Free Baking for the Holidays, from Jean Sauvage, is absolutely stunning and has definitely put holiday baking on my mind. It’s jam packed with delectable recipes and gorgeous photography. This book begins with some basic gluten free baking advice, which is utterly indispensable if you’re new to gluten free baking. In addition to a glossary of terms used and equipment needed, the book includes “A Baker’s Dozen of Gluten-Free Baking Tips.” The first of which is probably the best advice I’ve ever read in a cookbook, “Read the recipe before starting.” I know, it sounds like pretty common sense advice, but how many times have you started a recipe only to discover that you have to chill the dough overnight or that the butter must be room temperature? You’d think I’d have learned this by now, but I can’t even count how many times I’ve embarked on a cooking or baking adventure only to realize to my chagrin that this dish won’t be ready in time because I failed to read the recipe. Of course, maybe all cookbooks state that… I’m notoriously bad at reading the intros as well!

My poor pre-reading skills aside, I feel confident that with this cookbook I could tackle gluten free recipes for cookies I’ve never even heard of like Pfeffernuesse, which sounds wonderfully spicy, and try my hand at homemade Fortune Cookies. How fun would hand-crafted custom fortune cookies be at your New Year’s celebration this year? In addition to cookies, Gluten Free Baking for the Holidays delivers recipes for cakes, tarts, pies, breads and even deep-fried treats like Cannoli and Jelly Doughnuts.

All of the recipes use Jeanne’s Gluten-Free All Purpose Flour Blend, which makes your gluten free holiday baking a breeze. Don’t worry about having 12 different flours on hand, you only need some a few basic ingredients to make each recipe. Mix a big batch of the flour blend and you’re set through the holidays. Having one less thing to worry about during the holidays is priceless in my book.

{Giveaway} Congratulations to Linda, our giveaway winner! This contest is now closed.

Gluten Free Baking for the Holidays will hit bookstores on October 10th, but the wonderful folks at Chronicle Books have generously given us a copy to share with you now. In addition to the book, we’re kicking in all the key ingredients for making Jeanne’s signature flour blend- Brown Rice Flour, White Rice Flour, Sweet Rice Flour, Tapioca Flour and Xanthan Gum. That way you can get started right away! If you don’t win and want to get your hands on a copy of this book, check out Jeanne’s site for ordering options. The book retails for $24.95.

To enter, tell us in the comments what gluten free holiday baked good challenges you the most. We’ll select a winner randomly from all who enter by 11:59 pm on 09/17/12. Open to US and Canadian residents only.

Here is Jeanne’s recipe for dinner rolls. We know it’s a little basic, but that’s one thing that we love about it. Dinner rolls are such an essential part of holiday meals that having a great recipe for gluten free dinner rolls seems like just the thing to help simplify your life during the crazy holiday months. Enjoy!

Dinner Rolls

  • Melted Unsalted Butter for brushing
  • Tapioca Flour for dusting
  • 4 Tbsp (50 g) Granulated Sugar
  • 2 cups (480 ml) warm Milk (about 110°F/43°C)
  • 2 Tbsp Active Dry Yeast
  • 2 cups/ 420 g Jeanne’s  Gluten-Free All-Purpose Flour (see below)
  • 2 tsp Xanthan Gum
  • 4 tsp Baking Powder
  • 1 tsp Salt
  • 2 extra-large Eggs
  • 1/4 cup/ 60 ml neutral-flavored Oil, such as Rice Bran or Canola
  • 2 tsp Vinegar, preferably Apple Cider

Brush 18 standard muffin cups (one 12-cup pan and one 6- cup pan) with melted butter and dust with tapioca flour.

In a small bowl, whisk 1 Tbsp of the sugar into the warm milk. Wish in the yeast to dissolve. Set aside to proof. The mixture will get foamy. If your kitchen is warm, the mixture will foam quickly—watch it to make sure it doesn’t overflow the bowl.

In a medium bowl, mix together the all-purpose flour, xanthan gum, baking powder, salt, and remaining 3 Tbsp sugar.

In the bowl of stand mixer fitted with the paddle attachment, beat the eggs on medium speed until foamy, about 3 minutes. Add the oil and beat for 2 minutes. Reduce the speed to low, add the vinegar, and beat to combine. Add the yeast mixture and beat to mix. Add the flour mixture and beat to combine, then increase the speed to medium-high and beat for 3 minutes longer.

Distribute the dough equally among the prepared muffin cups, filling them about three-fourths full. With a sharp knife that has been dipped in tapioca flour, cut a deep slash in the top of each roll. Dip the knife in flour before each cut, and don’t worry if a little extra tapioca flour is left on top of the rolls.

Preheat the oven to 375°F/190°C/gas mark 5.

Let the dough stand in a warm, draft-free place to rise until doubled in bulk, about 40 minutes. (I usually do this on top of the stove while the oven is preheating.)

Brush the top of each roll with melted butter. Bake until the tops are a nice golden brown, about 20 minutes. If they start to brown too quickly, loosely tent the rolls with aluminum foil. Remove the rolls to wire racks to cool. If you are serving them immediately, it’s nice to put them in a tea towel-lined basket to keep warm.

Store in an airtight container at room temperature for up to 3 days.

Jeanne’s Gluten-Free All-Purpose Flour Blend
Makes 4-1/2 cups/ 660 g

In a large bowl, whisk together the brown and white rice flours, sweet rice flour, tapioca flour and xanthan gum thoroughly. Transfer the mix to an airtight container. Store in a cool, airtight container.  Store in a cool, dark place for up to 6 weeks or in the refrigerator for up to 4 months.



ruth says:

The biggest holiday baking challenge for me is layer cake! Never holds together…

Jenny E says:

Replacing my handed down from generation to generation “Parker house rolls” recipe is the biggest challenge. Getting the taste and texture to match what I remember growing up with will bring the holidays home for us and complete our meals.

Joe Wicker says:

My biggest gf baking challenge for the holidays is rolled, iced sugar cookies! They always stick to the cutters because the gf dough is so sticky!

Wil thornton says:

My biggest challenge is getting started!

tara pittman says:

Making brownies

How about a gf stuffing that isn’t too heavy?

Miranda says:

I’m brand new to gluten free anything. So far I’ve baked one loaf of bread. I am challenged by all of it. This sounds like a great book 🙂

Eric Brunk says:

Pie crust! My GF crust just doesn’t have that same buttery, yet flaky, crust that I get with regular flour!

gwynn says:

Pie crust… good gf pie crust will be the death of me!!

marianne says:

My first holiday g-free

Amanda says:

Rolls have actually been one of my toughest challenges — getting the right texture and taste. I haven’t tried Jeanne’s, but I have complete confidence they’ll be great.

Bonnie K says:

My challenge is getting myself motivated to prepare traditional holiday breads and buns such as Swedish braided bread, plum pudding and hot cross buns. Oh and petit fours—very time-consuming, substituting the assorted gluten-free flours.

Carol says:

Doughnuts. The texture is something I just haven’t been able to duplicate….yet!

Jessica says:

My son was diagnosed with celiac disease 3 months ago at age 13 mos. this will be his first holiday season eating 100% table food. I’d like to able to start our own family holiday food traditions and this is the time to do it. Since he will be GF for life, this this book will be our bible!

Valerie says:

Italian bread like the kind from bakeries in the Northeast!! I wish I could get the same crusty texture, taste and aroma to eat with our Italian holiday dinners!

Liz says:

I’m pretty new to gluten free baking, but I would say my biggest holiday baking challenge is breads. My family loves homemade, crusty, delicious artisan type breads on holidays, and finding a good recipe that both my gluten-free self and family can enjoy is a challenge. These rolls look amazing though, I’ll have to give them a try!

Valerie says:

Italian bread like from bakeries in the Northeast!! I wish I could create the same crusty texture, taste and aroma to have with our Italian holiday dinners! Also, looking forward to the book and thanks for your products!

Dragontrap says:

The biggest holiday baking challenge for me is a good, crusty, chewy bread. I just can’t seem to produce the same level of bread that I could prior to having to go gluten free 🙁

Also pretty much anything that needs to really rise doesn’t really turn out the same as its gluten-filled counterpart (and I miss them)

Cindy Maley says:

Dinner rolls are the most challenging!

Stacy says:

Breads are always challenging…

Sarah says:

I’ve had the hardest time getting a loaf of bread the right texture and consistency. I’m always looking for tips and tricks to make bread just as good without gluten.

Megan says:

It’s not a sweet treat, but my biggest challenge at the holidays is stuffing. I’ve learned to live without because I can’t seem to get the taste and texture right.

MomLadyOR says:

I’m new to GF and am worried I won’t find a good stuffing recipe. I can live without the bread if I have to, but stuffing is such a tradition!! 🙂

Joyce Green says:

A good pie crust. The one I tried turned out too tough.

sami says:

Just making the time for baking is the main thing, but making a good loaf of bread…if only.

Lee Amundson says:

My biggest challenge used to be dinner rolls, but I’ve made the recipe posted here. Not only are they delicious, they are one of the few gf recipes that still tastes yummy and moist the next day! So now my biggest challenge is pie crust – it’s so difficult and never turns out quite the way I think it should.

Linda says:

We’ve been gluten-free for a month, baking every day to get this thing perfected. I’m still challenged by the dryness of the products. Texture! Let’s have soft, moist texture!

Alex M says:

Being relatively new to GF, I am challenged by all baking. I find it very hard to have the time to dedicate to figuring out what works, so this book sounds like a dream come true! I was dreading Christmas baking this year! I will defintely try the rolls, thanks for the recipe! 🙂

Kira McGann says:

I have had success with GF biscuits, GF, muffins, GF cakes, GF cookies, and GF bread (loaf). However, my biggest challenge, that I have yet to master, are GF cinnamon rolls.

Jeffrey says:

Definitely the biscuits for me.

Mary Williams says:

My biggest gf challenge is homebaked bread. Over the past 3 years, I’ve tried 3-4 different box mixes & about 5 different from scratch recipes. We have to have a soy & gluten free recipe & so far, either the taste, texture or both are unacceptable. I’ve been baking bread for more than 40 years & my family is really missing it now that all the frozen bread is gone.

Moira says:

Jeanne has regularly solved my holiday baking challenges – her pie crust is divine (light and flakier than the glutenous kind!), her cookies amazing and cakes/tarts a delight. The only think my holidays lack is a buttery, doughy GF dinner roll to wow the party!

Michelle says:

I am new to GF so I expect everything will be a challenge this holiday season!

Jane says:

Old fashioned German Stollen is a true challenge. And mom’s wonderful buns.

Elizabeth says:

My biggest holiday challenge is adapting old family dishes! Grandma’s cinnamon rolls are killer difficult!

jacquie says:

since i have never done any gluten free baking they would all be challenging 🙂

Andrea Cortani says:

My biggest challenge has been the dinner rolls. I just haven’t been able to find a recipe that comes close to dinner rolls like I used to be able to make.

Peggy says:

Just getting started – but my breads and rolls always turn out too dense!

Tom says:

My wife does all of the baking, but we don’t use animal products in our house so trying to find ways to get around the use of eggs in gluten-free baked goods is tricky. An egg-replacer sometimes works, other times not.

without a doubt, fresh baked dinner rolls and cinnamon buns are the biggest challenges of all !

berger says:

GF croissant’s are what a challange is all about for me in the kitchen. i just cant keep then fluffy and lite

manda says:

Probably the stuffing!

Nicole says:

My biggest fear is pie dough. I finally realized the role of ratio baking when I was reading several madeleine recipes side by side about 2 months ago and it has really increased my confidence in baking gluten free. pie dough and the rich dinner rolls that i made in my gluten days (already 10 years ago) are still things that I miss.

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