• I am a baking fool. Not in a bad way, mind you. I’ve been baking up a storm, as I mentioned in my last post. Partly out of what has become an unwavering desire to have delicious tasting gluten free bread and partly because I’ve been invited to teach a gluten free baking class next Saturday, Sept. 12 at the Fallon Clinic Celiac Support Group of Central Massachusetts Fall meeting (when you click on the link, scroll down the page to find the link to the flyer). If you’re in the area and want to attend, call 508-852-6175 for further information.

    Meanwhile, the oven is working overtime, the vent fans are blowing, the counter is full of gluten free breads and rolls and I’m trying not to eat too much of the booty for fear of not fitting in my jeans!

    Don’t you miss being able to reach into the bread basket when you go to restaurants? I always have a silent pity party when that happens. In my mind I stomp my feet and throw a tantrum. Still. Even after 3 1/2 years. Yes, there’s lots of good food to eat without eating bread. But I can’t help it. I love bread.

    We’ve eaten numerous times at a wonderful restaurant in Boston called Burton’s Grill. They have a wonderful and varied gluten free menu and they serve the best french fries I’ve ever eaten, par none. Sometimes, when the waitstaff realizes I’m ordering from the gluten free menu, they bring gluten free rolls to the table. They’re never good. They always suck, to be blunt. I don’t get it. Come on, folks. Put a little effort into it. My new roll recipe is so easy to make. And the rolls are delicious. And I’m not a chef or an experienced or trained baker. Sorry. I’ll get off my soapbox. It’s just frustrating when they could go the extra mile and make bread or rolls that are really delicious and not just a poor excuse for bread.

    Pre-gluten free, did you ever eat the kind of rolls that were shaped like three leaf clovers? I think they usually came from one of those cans that you hit on the counter – the Pop-n-fresh doughboy would jump out and help you make the rolls – you know the kind I’m talking about, right?

    That was what I was going for. These rolls are soft and tender and a bit flaky. I made them with fresh rosemary, but they’d be equally good with other herbs, or with garlic butter melted and spread on top before baking or cinnamon sugar. Sky’s the limit.

    Oh, and by the way, you might notice that the rolls look like muffins. Well, that’s because the dough was pretty soft and was just begging to be plopped into a muffin tin for baking purposes. It worked quite well, but for the record, they’re rolls, not muffins.

    Savory Gluten Free Clover Rolls
    Recipe created by Ellen Allard

    Servings: Makes 12 rolls

    1/3 c. white rice flour
    ¾ c. + 1 tbsp. brown rice flour
    ¾ c. + 1 tbsp. potato starch
    1/3 c. + 1 tbsp. millet flour
    1/3 c. sorghum flour
    1/3 c. tapioca starch
    2 tbsp dehydrated potato flakes
    1 tbsp potato flour (not potato starch)
    2 tbsp. evaporated cane juice (or sugar)
    1 tsp. xanthan gum
    1 tsp. guar gum (or use 2 tsp. xanthan gum)
    1 tsp. salt
    1 package active dry yeast
    ½ tsp. sure-jel (you can find this with canning supplies)
    ¼ tsp. agar powder (not flakes) or unflavored gelatin
    2 eggs
    1 ½ c. warm water (110 degrees)
    1 tbsp. mayonnaise
    2 tbsp. olive oil (or other vegetable oil)
    1 tbsp. fresh, chopped rosemary (or use dried)

    Heat oven to 200 degrees for five minutes then shut off. This is where you will place the dough to rise.

    Spray muffin tin with vegetable spray.

    Place white rice flour, brown rice flour, potato starch, millet flour, sorghum flour, tapioca starch, 2 tbsp dehydrated potato flakes, potato flour, evaporated cane juice (or sugar), xanthan gum, guar gum, salt, yeast, sure-jell, agar powder (not flakes) in a medium-sized bowl and blend well with a whisk.

    Place eggs, warm water, mayo, and oil in a bowl and mix until blended (stand or hand mixer). Slowly add dry ingredients, including rosemary, and increase speed to medium for 4 minutes.

    Spray an ice cream scoop (the type with the spring-loaded thumb mechanism) with vegetable spray. Place one scoop of dough into each muffin cup. If you have more dough than muffin cups, add the extra dough to each or some of the already-filled cups. You can do this by spraying either a tablespoon or your fingers to manipulate the extra dough.

    Cover the muffin tin with a cotton kitchen towel and place in oven to rise. This should take 20 minutes. When they’ve risen, remove from oven. Preheat oven to 375 degrees. Place muffin tin into oven and bake for 20 minutes. Thermometer should reach 200 degrees when stuck inside one of the rolls.

    Remove from oven and let the entire pan cool on a rack before removing rolls. After about 10 minutes, remove each roll and place on cooling rack. Do not eat the entire pan at once!

    Click here for printable recipe
    • Katrina

      I randomly happen to have agar powder in my pantry! I'll have to make some other substitutions, but this looks like an intriguing recipe.

    • jeanette

      Those clover look rolls were called, Parker rolls and they were one of my favorite dinner rolls. My Mom used to make them and I did, too until finding out they were making me so sick. I miss them, too! I will have to try your recipe. Like you, I've been gluten-free for 3 1/2 years and it is awfully hard not to have that little pity party when everyone else gets to eat the bread/rolls at the restaurants. Thanks for the recipes you've been sharing!

    • Lauren

      Those look delicious =D. I love rolls, and haven't had any at restaurants in forever, so these look like ones to try!

    • I Am Gluten Free

      Katrina – you can substitute unsweetened gelatin for the agar.

      Jeanette – Parker rolls – yes, I remember them being called that. Thanks for the walk down memory lane!

      Lauren – hope you like them. Give me a holler when you try the recipe and let me know how you did.

    • Pam

      Your rolls look wonderful!

    • Lyrically speaking

      Oooooooooooh, love your post and the pics you're sharing with us

    • Theresa

      WOW! I've got to try those!
      Are the potato flakes necessary? or could you leave them out?
      Thanks so much for posting this!

    • Tasty Eats At Home

      These look lovely! I wish I was in your area to attend your class, alas, I'm in Texas! Guess I'll have to just bookmark these rolls instead!

    • CinnamonQuill

      Yes, I definitely miss the bread basket. I was always one to eat multiple pieces of bread, only to be a bit filled up by the time the entree appeared. Rolls sound very good…I always need bread recipes to go along with the multitude of soups and stews I make as fall emerges. Thanks!

    • gfe–gluten free easily

      I think we called them Parker House rolls. They were very good. Yours look excellent, Ellen! I'm sure you will do great with your class. :-)


    • I Am Gluten Free

      Pam – thank you! I'm pleased with them. They were very tasty! I had one with a salad the next day after making them and it was delish.

      Lyrically – thank you! So cool of you to notice. The picture of the rolls was the first pix I took with my new camera (Digital Nikon SLR D60).

      Theresa – not sure about the potato flakes. I read a lot about how they add moisture to GF recipes. You could try subbing one of the other flours in the recipe or maybe using almond meal instead. Or rice milk powder. Let me know what works for you!

      Tasty Eats At Home – just get on a plane!!!! You can stay at my house!

      CinnamonQuill – ah yes, fall is coming. And tasty breads will be so lovely. I'm going to try making some challah this week. I've made it before but want to try some new techniques – maybe I'll even be able to braid it!

      Shirley – thank you! Parker Rolls – yes, that's what they were called. Thanks for the walk down memory lane!

    • Allison

      Oooh, these look divine!!! At the co-op in Bellingham, WA we always go to, they have GF roll mix in a bag, and you just add whatever, and they are FANTASTIC. They are also vegan! They are very very good. Yum! Next time I'm picking up more flours, I will get the rest of the stuff needed to make these, thank you!

    • Andy

      In response to your comment below I would like to say I own a restaurant and try very hard to accomdate myriad allergies. I have invested a good deal of money and my time in gluten free baking. When a Celiac comes into my restaurant I always offer some gluten free breads sometimes it is not perfect but I do spend time trying. Please do not say "Come on folks put a little effort into it," until you try and run a scratch-cooking restaurant yourself.

      Copied from your blog:
      "Sometimes, when the waitstaff realizes I'm ordering from the gluten free menu, they bring gluten free rolls to the table. They're never good. They always suck, to be blunt. I don't get it. Come on, folks. Put a little effort into it. "

    • Anonymous

      hi i live in israel and don't have sure jel. what can replace it? this looks fantastic!

    • Anonymous

      this looks great! i live in israel and don't have sure jel. what can replace it? thanks

    • Maia

      Hi! I was wondering if you could use anything else in place of millet flour? I meant to get some specifically for this recipe because I was excited to try it but ended up getting amaranth flour instead as i couldn't remember what I was trying to get! So is there a sub? thanks!

    • THeSimpleGlutenFree

      Thanks for the great idea. These will be a fantastic addition to my dinner menu tonight. I have just recently started my own gluten free blog (www.thesimpleglutenfree.com).

    Previous post:

    Next post: