Homemade, Truly Yummy, Real Bread & Dinner Rolls
Categories: Breads, Recipes, Thanksgiving
Tags: , Allergy Friendly, Dairy Free, Dinner Rolls, Thanksgiving
As we edge ever closer to Thanksgiving, many of our thoughts are turning to bread. All kinds of breads like dinner rolls and sandwich loaves for those Turkey-day leftovers, and of course, stuffing. None of us should feel deprived on Thanksgiving, no matter the dietary restriction, but invariably folks living gluten-free begin to panic when considering how to tackle Thanksgiving stuffing.
Well I have some great, easy answers for you! They all involve starting now to think about your bread baking though.
Stuffing’s primary ingredient is what — bread, right? And more specifically, stale bread. So consider all those dry, crumbly store-bought frozen loaves you probably have shoved behind the frozen broccoli and veggie burgers (ok, that’s in my freezer, you think about whatever is in yours!). Those are perfect for making stuffing because they’re already stale! Use those up on your stuffing and make room in your freezer for good food!
Another option is to use this opportunity to perfect your homemade gluten-free bread baking. Anything you make between now and Thanksgiving could make its way into your stuffing dish, no matter whether you consider it to be a failure or a success. If you bake bread with that in mind, you won’t be so hard on yourself if your bread sinks or is too dry, doesn’t rise much or has a hard crust … any bread can make a decent stuffing. Really! Once you bake a few loaves, you’ll be an expert and will have worked out any kinks so you’ll be ready for those Thanksgiving dinner rolls too!
A still easier option is just to use my new bread mix, which contains all the flours, dry ingredients and yeast you’ll need to make a great, fresh loaf.
(Check out my video with a 15 year old boy making my gluten-free yeast bread mix using a bowl and wooden spoon if you think you can’t make gluten-free bread!)
So get in there and start baking, slice up any leftovers or “failures” and freeze them for your Thanksgiving stuffing, or at least dig through your freezer now to make sure you still have that door-stop (aka frozen bread) from the store that you can repurpose.
Give this recipe a try for from-scratch baking or try my new bread mix if you want to save yourself a bit of shopping, measuring and mixing. Your home will be filled with the wonderful smells of yeast bread and your heart will be relieved to know you’ll be ready for Thanksgiving with much less stress!
(PS- Need a good stuffing recipe, try mine!)
Want to try another yeast bread variation? Read this article from the Patriot-News, reviewing another of my easy and delicious bread recipes!
- 2 Tbs. agave nectar, coconut palm nectar or honey
- 1 1/4 cup plain yogurt, dairy or non-dairy (So Delicious® Coconut Yogurt or Coconut Greek Yogurt)
- 1 tsp. apple cider vinegar
- 1/4 cup extra virgin olive oil
- 2 large eggs (or 2 Tbs. flax seed meal steeped for 10 minutes in 6 Tbs. hot water)
- 2 3/4 cups Jules Gluten Free™ All-Purpose Flour
- 1/4 cup flax seed meal (or buckwheat flour)
- 1/2 cup millet flour, sorghum flour, brown rice flour, GF Oat Flour or Jules Gluten Free™ All-Purpose Flour)
- 1/4 cup dry milk powder, dairy or non-dairy (Vance’s DariFree™ Original milk powder)
- 1/2 tsp. baking soda
- 2 tsp. baking powder, gluten-free
- 1 tsp. sea salt
- 1 tsp. granulated cane sugar
- 1 Tbs. rapid rise or bread machine yeast, gluten-free (Red Star Quick Rise®)
- 1 Tbs. flaxseeds or sesame seeds
- 1 Tbs. coarse sea salt
(Oven Method)
Whisk these dry ingredients together in a large bowl: flours, milk powder, baking soda, baking powder and salt.
In the large mixing bowl of a stand mixer, stir together the remaining wet ingredients (honey, yogurt, apple cider vinegar, oil and egg or flax seed and water mixture). Gradually add the dry ingredients in with the wet by pouring slowly into the wet bowl while mixing with the paddle attachment. Once incorporated, add the yeast granules and sugar, and beat well – at least 2-3 more minutes.
The dough will be very thick (much more like regular wheat flour bread dough than you may be used to with gluten free); however, if the dough seems too thick to spread into a loaf pan, gradually mix in more yogurt, one tablespoon at a time, until the dough is still thick, but able to be smoothed with a spatula.
Scoop the dough into an oiled bread pan (use a dark metal pan if you like a darker crust on your bread; lighter, shiny metal or glass if you like a light crust).
Smooth the top, sprinkle with any toppings, then cover with a damp towel or a sheet of wax paper sprayed with cooking oil. Sit the covered dough for at least 30 minutes in a warm place like an oven warming drawer or an oven preheated to 200° F then turned off.
Remove the cover from the raised dough and transfer to a preheated convection oven set to 325° F or a preheated static oven set to 350° F. Cook for approximately 60 minutes, or until the crust is browning nicely and a cake tester or skewer inserted into the center of the loaf comes out clean (internal temperature should reach 205-210° F). Remove to a cooling rack. When cooled for 15 minutes, gently remove from the loaf pan to finish cooling before slicing.
(Dinner Rolls):
Prepare muffin tins or popover trays by oiling. Scoop equal amounts into each tray and smooth the tops. Sprinkle desired toppings. Cover and rise as directed above. Bake at 350° F convection or 375° F static for 12-15 minutes, or until set.
(Bread Machine Method):
Whisk together the yolks and whites before adding to the bread machine with the other liquids; alternatively, allow the flax seed meal to steep in water for 10-15 minutes before adding. Bring all liquids to room temperature before adding to the machine, if possible.
Whisk together dry ingredients and add on top of liquids in the pan. Make a well in the center and add the yeast. Select either the gluten-free bread setting on your machine, or the setting with only one rise cycle and no punch-down (2 lb loaf setting).
Once the ingredients have mixed, the dough will be very thick (much more like regular wheat flour bread dough than you may be used to with gluten-free); however, if the dough seems too thick as it is mixing in this recipe, gradually add more yogurt, one tablespoon at a time while the bread machine is mixing, until the dough is still very thick, but able to be smoothed with a spatula. Be sure to check the bread with a spatula throughout the mixing process to ensure that all the dry ingredients have been incorporated.
When the machine is done mixing, smooth the top with a rubber spatula and sprinkle any desired toppings on top of the loaf. Close lid to bake.
Test the temperature of the interior of the loaf before removing from the pan – it should have reached approximately 205-210° F. If it hasn’t yet reached that temperature, either add time to your bread machine as another bake cycle, or simply put the pan into a regular oven at 350° F (static), testing the temperature again at five minute intervals.
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03. Nov, 2010
[...] This post was mentioned on Twitter by Jules Dowler Shepard and Jules Dowler Shepard, Andrea Morrison. Andrea Morrison said: Thank you! RT @JulesGlutenFree: Get Ready 4 Thanksgiving! #GlutenFree loaf bread & dinner rolls #dairyfree http://bit.ly/cFDX5h [...]
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17. Nov, 2010
[...] Enjoy with a delicious loaf of your favorite fresh, gluten-free bread! [...]
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21. Jul, 2011
[...] skip this important step, made possible with any of the Jules Gluten Free™ breads you may have already made (or have been putting off trying). Now’s the time! Warning: [...]
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15. Aug, 2011
[...] Dinner Rolls [...]
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08. Nov, 2011
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[...]Homemade, Truly Yummy, Real Bread & Dinner Rolls | Gluten free recipes, resources, and news. Easy allergy friendly recipes and baking tips using Jules Gluten Free Flour.[...]…
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Brittany said: on November 1, 2010
This bread recipe sounds and looks fantastic! Thank you so much for giving vegan equivalents, too. I bake everything with So Delicious coconut milk yogurt and beverages now and get truly delicious results.
Lori said: on November 2, 2010
This sounds so yummy – I’m GF, Soy, Flax, dairy free – can you use Chia seeds as a substitute for egg – if so, what proportions?
Jules said: on November 3, 2010
Hi Lori,
Funny you should ask that question about chia! I just discussed that with the chia seed growers I met at the Healthy Baking Seminar in Anaheim and I also asked the Salba folks I met at Natural Products Expo East in Boston about using their product for an egg substitute.
I would first try it in the same proportion that you read about for flax-egg substitute: typically 1 tablespoon seeds to 3 tablespoons very warm/hot water. Allow it to steep until viscous, then add as the equivalent of 1 egg. I discuss this more in depth in my newest book, Free for All Cooking, which just came out in October!
Cari said: on November 6, 2010
is there any substitution for yeast?
cari
Jules said: on November 6, 2010
Hi Cari, in my newest book, Free for All Cooking, I published a great yeast-free bread recipe which you could easily make into dinner rolls as well. You can see this recipe as one of my postings as the gluten-free cooking expert on Celiac.com as well. Hope you enjoy!
Angel said: on November 11, 2010
Hi Jules,
I tried making this bread and had disappointing results. It came out very dense and soft in the middle. I used the flax seed meal for the eggs and used coconut flour instead of millet flour. I’m wondering if I did something wrong with the yeast. I used the rapid rise yeast, but not sure if I activated it correctly. I just added in the yeast granules into the mixture. Should I have mixed them with the sugar first?
Jules said: on November 11, 2010
Hi Angelina,
If you aren’t sure about your yeast, always proof it first. I just made a loaf a couple days ago with the bottle of rapid rise yeast from my fridge which should have been fresh … something told me (after I added the yeast, of course!) to double check that it was still good, so I proofed a little in a bowl with warm water and sugar while I finished prepping the pan. Nothing happened at all! So, I had to add a packet of fresh yeast to the bread, luckily before it went into the oven, and it turned out just fine.
It’s hard when using packets of yeast to do a separate proofing, so you can proof before you add to the bread, but it’s not typically necessary with gluten-free bread to do so. Adding it into the mixture and mixing it very well before baking is really all that is needed; of course, the yeast needs to be fresh though! As well, any other chemical leaveners like baking soda and baking powder should also be checked for freshness.
Aside from that, the coconut flour is the one variable I can’t account because I haven’t tried it in this particular recipe. It could be that its higher fat content and differing moisture retention qualities affected your outcome. Try this recipe again with buckwheat, brown rice or gluten-free oat flour if you prefer not to use millet. It should work nicely for you. You could also just try my new bread mix which has all the dry ingredients you’d need, premixed with a fresh yeast packet.
Neisha said: on November 20, 2010
To respond to Angel…My experience with coconut flour is that you use less and get more out of it. It’s super absorbent as well as having a higher fat content from the MCFA’s. I haven’t had good luck with coconut flour so far, which I guess is alright since it’s so expensive!
Xintia Preda said: on November 21, 2010
I made this bread last night and it’s amazing. It’s absolutely delicious!
Thank you so much for sharing this recipe with us!
Finally I found a bread recipe that I love and is healthy. Will definitely make it again and again and again!
Thank you again!
don1 said: on January 6, 2011
Made an even more healthful treat with the addition of oat bran. This bread makes a good snack, dessert or even breakfast. INGREDIENTS: * 1½ cups white sugar * ½ cup butter, softened * 3 really ripe bananas, mashed * 2 eggs * 1 ½ cups all-purpose flour * ½ cup oat bran * 1 tsp baking soda * ⅓ cup sour milk or buttermilk * ¼ tsp. salt * 1 tsp vanilla extract DIRECTIONS: 1. Preheat oven to 350°F (175°C). Lightly grease an 8″ x 4″ loaf pan. 2. Combine all ingredients into a large mixing bowl. Beat well. Pour batter into pan. Bake on middle shelf of oven for 60 minutes, or until a toothpick inserted into the center of the loaf comes out clean…Banana Nut Bread
Jules said: on January 7, 2011
One word of caution: be sure to buy certified gluten-free oat bran for a recipe like that one! Thanks for sharing the recipe though!
Becky said: on January 9, 2011
My son was diagnosed with gluten intolerance in November. Since then I have been cooking and baking up a storm. I have always been in the kitchen making my own creations so this has been a challenge. I was excited when I came across Jules bread mix. I ordered 2 5# bags of all purpose flour, 2 bread mixes, and 1 gingersnap cookie mix with recipe books too. I’m stressed that my bread does not rise well. It takes forever to rise even a small amount. I haven’t had this issue with wheat flour and presume it is the yeast. What is the best way to proof the yeast packets that come with the bread mix that will not harm the bread recipe? Thanks.
Jules said: on January 10, 2011
Hi Becky, your son is very lucky to have such a dedicated baker for a mom! I like rapid rise yeast for my gluten-free breads, so that’s what’s in my bread mix – that might make a difference for you. In many recipes, I feel like the majority of the rising occurs during the bake time for GF breads, but different recipes behave differently. If you’ve been using a lot of heavier GF flours, that could tamp down the rise as well. See how you like my bread mix and if the rapid rise yeast works better for you. If you still find the bread not rising enough for your liking, try some of my homemade bread recipes with my flour instead of the mix, since I added more whole grains to my bread mix for their nutritional value, but they are heavier than my regular flour is. Using just my flour, you’ll get a good rise for any loaf, since my flour is very light.
Jodi said: on January 12, 2011
My mom has your all-purpose flour and really wants to be able to use it to make bread in her bread machine. Do you have a recipe somewhere for a 1 1/2 lb. bread machine loaf?
Jules said: on January 13, 2011
This recipe is great in the bread machine. Look above for specific bread machine directions (in the recipe). Enjoy!
Pam Smith said: on January 18, 2011
I made this recipe with out good results . Im not sure what went wrong.The only thing i did differant is added milk instead of milk powder.I made it in my bread maker and it turned out really heavy with a after taste. What the heck am I doing wrong??
Jules said: on January 18, 2011
Hi Pam, unfortunately, milk powder and actual milk are not interchangeable. In this recipe, the milk powder (not reconstituted) adds structure, helping to make this moist bread still able to be very thinly sliced. By adding milk instead, that structural addition was lost, and there was too much moisture in the recipe which made the bread so heavy. If you prefer to try the recipe again without the milk powder, definitely do that rather than adding additional moisture by adding milk. Don’t give up! It’s a great recipe!
Pam Smith said: on January 21, 2011
Thanks you so much for the reply! I really wondered about the milk. I will try the bread again only with the milk powder Thanks again. I loved the bread mix i got from you and your flour is great.
Pam
Debbie said: on February 23, 2011
Hi Jules,
I used this recipe in my new Oster Bread Maker and it came out wonderfully. I didn’t have Millet flour so I used Oat flour. I also added a TBS of whole flax seed to batter. My husband said it didn’t even taste gluten free. If I hadn’t told him he would’ve have known.
Thanks for all your hard work on behalf of all of us!
Michelle said: on May 18, 2011
What setting did you use on the Oster Bread Machine? I have the same brand and have NOT been able to figure out the best setting to use? Thanks!!
Jules said: on May 18, 2011
Hi Michelle, the Oster machine I have has a GF setting and I just used it as programmed. I always recommend having an instant read thermometer on hand though, so you can take its temperature and be sure it’s really done before taking it out!
Jessica said: on February 24, 2011
I going to make the dinner roll version soon! I want to sprinkle a little fresh garlic and oregano on top.
Katie said: on May 27, 2011
Hi Jules! I’ve made this bread 3 times now. The last time I made it I ran out of yogurt. I substitued the yogurt with milk with a bit of vinegar added to make a buttermilk substitute and it turned out great! I too added some whole flax seeds to the batter as well. I’m thinking about adding some sunflower seeds next time and see how that works
I’m getting more brave to try to variations to this recipe. Regardless, it is SO yummy and doesn’t last long in our house. 
Jules said: on May 30, 2011
Oh Katie, that’s wonderful! That’s exactly the way I am – I just substitute with whatever I have on hand and see how it works. Sometimes I like the experiment better! So glad to hear about your successes!
Beth said: on September 22, 2011
I haven’t had any luck in finding the darifree milk powder in VT. Is there a substitution you’d recommend for the milk powder?
Jules said: on September 26, 2011
Hi Beth – I believe you can order it online, but otherwise, if you can tolerate almond meal, I would recommend that as a good dairy-free alternative. You can follow my recipe to make your own for much less money, too!
Lyn Miller said: on November 20, 2011
Hi Jules, wanted to try out your dinner rolls but have a question on the dry milk powder. Do you have to use milk powder or could you milk instead. I have no powdered milk in my kitchen.
Thanks
Jules said: on November 21, 2011
Lyn, when dry milk powder is called for in a recipe, it has to be accounted for/subbed for with another dry ingredient. It absolutely won’t work to add liquid milk in its place unless a recipe says to reconstitute the dry milk powder as milk. In this recipe, as a second choice you could sub in almond meal in place of the dry milk powder; third choice would be to add the same amount of flour. Hope that helps!
Pat said: on November 24, 2011
Hi Jules,
I have been receiving your newsletters for some time but so far have been unable to try your products as they are not available in Canada. Will they become available anytime soon? I’d love to try some.
Pat
Jules said: on November 26, 2011
Pat – we’re working on a plan to be able to ship products to Canada – we definitely want to do it, but the paperwork and shipping costs are so high that we’re still in process. Hang in there – we hope to make it a reality soon! In the meantime, do you know anyone in the States who could receive shipment for you?
LaDora said: on February 6, 2012
I bought a package of your bread mix so I could use it in my bread machine, but was surprised when there were no instructions on the package on how to use it that way; instead there were directions to look for them on this web site. But I have hunted and hunted and can’t find them. Have I just overlooked them?
Jules said: on February 6, 2012
LaDora – sorry you had trouble finding the bread machine directions. There is a link on our home page for the store, but it’s easy to overlook. The directions are super simple. Here’s the link: http://www.julesglutenfree.com/Articles.asp?ID=151
Melaina from Rudi’s Gluten Free Bakery said: on April 23, 2012
This is such a great recipe! We love making things at home and this bread recipe sounds delightful! Thanks for sharing
Carol Davis said: on April 27, 2012
Jules, I have tried your bread recipe twice and both times it has raised and browned and fallen after I have taken it out of the oven. With the second loaf, I did use a thermometer and it read 210, but the bottom of the thermometer appeared to have a little bread on it. The one thing I have done differently than the recipe is to use quick cooking oats instead of the oat flour. I really want a little more texture in the bread. Could this be the cause of it not getting properly baked through? I have baked bread for years – just not gluten free so I’m trying not to do what I have in the past. Thanks!
Jules said: on April 28, 2012
Hi Carol – I would definitely say that using oats instead of oat flour is making a difference in this bread. Instead, I would use the oat flour and to add texture, add sunflower seeds and/or flax or chia seeds. Sound like a good compromise?
Carol Davis said: on April 30, 2012
Thanks. I will give it a try.
Karen said: on May 3, 2012
If you are subbing the eggs, watch the video for the consistency. Some flours soak up more liquid than others. Brown rice soaks up a lot.
It ends up thinner than pizza dough. It is spoonable, you shouldn’t have a lump of dough like regular bread. It won’t rise if it is too tough. Maybe everyone else knows that but I am not an expert baker.
My first batch of this was a disappointment. I had to do the flax steep for eggs and used soy plain yogurt. I also used brown rice and buckwheat flours. The liquid ratio was not right. Of course I figured this out afterwards. If you get dough that is too thick for the paddle attachment to go through you need more liquid.
Trying again right now, using more liquids. Using the recipe from your book, which is very close to this one. Will post results.
Mary Brinton said: on October 4, 2012
I just watched Jack make this bread and I LOVED it! He’s great! Thanks, Jules, for the awesome clip.
Jules said: on October 4, 2012
Fantastic, Mary! If Jack doesn’t inspire you … who on earth could?!?
Sandra said: on October 7, 2012
My bread is raising in the oven as I type this – I am so excited by your mix and recipes and have tried several already with great success. My only problem is that I’m Canadian and you can”t ship to me – so until I get to the states to shop I am using an old make-your-own Jules mix from your earlier days. That being said where in Syracuse or Rochester can I buy many pounds of flour to bring home? Or should I just have a big order shipped to my hotel?
Jules said: on October 7, 2012
Hi Sandra – I’m so glad you have been enjoying my recipes and flour! It does get to be a bit of a drag to have to make a flour mixture from scratch, so I totally understand about wanting to get the pre-mixed blend! I am so sorry that we are not yet able to ship to Canada … we do have a retailer in Rochester though! Call first to be sure they have plenty in stock before you go! Lori’s Natural Food: 900 Jefferson Rd., Rochester, NY 14623 585-424-2323. Hope that helps!!
Sandra said: on October 7, 2012
Thanks so much Jules – I will call ahead!
Linda said: on October 27, 2012
Trying to plan ahead for the holidays.
What size loaf pan did you use for the oven method? And how many rolls would I get from this recipe?
Thanks!
Julie said: on November 13, 2012
I am so thankful I found your recipes and your flour! My daughter has recently been diagnosed as having celiac disease, and my goal was to find a good bread for her. This was wonderful!! I followed the recipe using eggs with the only exception being sorghum instead of millet. The only think I had a problem with was that it did not rise very much. I let it rise for 30 minutes. Should I let it rise longer? I’m wondering if the 200 degree oven (turned off) was too hot??
Thank you so much for your blog!
Jules said: on November 13, 2012
Hi Julie – so glad you found me! I always recommend letting bread rise longer, if you have the time. The only worry is if it starts to rise above the pan, then it may collapse when baking. Keep checking on it, and when it has reached the top of the pan, then you can go ahead and bake it. I’ve experimented with all different bread loaf pans and sizes – it really depends on what you want your ultimate loaf to look like – if you want square slices, go with a square baking pan; wider slices, wider pan; taller slices, shorter pan with tall sides. It’s fun to experiment when you get to do all the taste-testing!!! Enjoy!
Doreen said: on June 11, 2013
Hi Jules Please Help,
I used your bread mix yesterday & it turned out perfect (loved it)….I followed this recipe today & it is nothing like the mix…..I weighed the flour in grams as suggested, but the taste & texture is totally different.
Could you please tell me what is different?
Thanks bunches, Very new to this:-)
Doreen
Jules Shepard said: on June 11, 2013
Hi Doreen – so glad you love my bread mix! It’s not the same as this recipe, so don’t expect the results to be exactly alike. Was there something wrong with the results, or they were just different than you expected since you’d used my mix before?
Doreen said: on June 11, 2013
Hi Jules,
Just totally different, it was whiter, and not as moist or dense, it didn’t taste bad, just not like your bread mix that is awesome…..since I am on SS I was trying to save a little by making mine from scratch with the same results:-)
I did notice that there was buckwheat in your mix, I do have some on order thru VitaCost. Maybe that will help.
Thanks bunches for your input,
Doreen
Jules Shepard said: on June 12, 2013
No problem, Doreen! Have you tried this recipe yet? The buckwheat will make the color and taste change, so give it a shot!
Doreen said: on June 12, 2013
Hi Jules,
me again:-)
one quick question, I was watching some of the your youtube videos…(love them) do you suggest using “coarse” sea salt in all of the recipes? I used Himalayan “fine” salt with minerals…. could that have been part of the problem?
Thanks bunches,
Doreen
Jules Shepard said: on June 12, 2013
Hi Doreen – glad the videos are useful to you! I need to find time to make more! About the salt, I often use a combination of both coarse and fine sea salt in applications like pastries and biscuits and some breads because it helps give layers to the dough in rising. I don’t think the difference in the salts would have caused the differences you experienced between my bread mix and making a bread recipe from scratch. What other flours besides mine did you use when you baked the loaf from scratch? That’s probably the source of most of the differences you noticed.
Doreen said: on June 13, 2013
Hi Jules,
I used Arrowhead Mills Organic Millet flour & Bob’s Organic Golden flax-seed meal.
Jules Shepard said: on June 14, 2013
Hi Doreen, yes, I think you will like it better if you use the buckwheat flour instead of millet. That will more closely match the taste you like of my sandwich bread mix.
Doreen said: on June 14, 2013
Thanks Jules,
I will give it a try this weekend…..