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  • Scott Adams
    Scott Adams

    Sandwich Buns / Pizza Shells / Cinnamon Rolls (Gluten-Free)


    This recipe comes to us from the Denver Metro Chapter of CSA/USAs High Altitude Gluten-Free Cookbook.

    gluten-free All Purpose Flour mixture:
    4 cup brown rice flour
    1 ½ cup Sweet rice flour (at Asian markets)
    1 cup tapioca starch flour
    1 cup Rice polish (Ener-g food at health food stores)
    1 tablespoon of Guar gum (health food stores)

    Whisk all ingredients together. Make large batches and store in Ziploc bags in freezer.

    Sandwich Buns/Pizza Shells/Cinnamon Rolls

    2 teaspoon sugar
    1 ¾ c. lukewarm water
    3 large eggs
    ¼ c. butter or margarine (not low fat substitute)
    1 ¼ c. water (yes, an other l ¼c of water)
    1 tsp. gluten-free vinegar (I use Heinz)
    1/3 c. sugar, less the 2 tsp. above
    1 ½ teaspoon salt
    2/3 cup nonfat dry milk
    2 cups rice flour (can be white or brown or ½ and ½)
    2 cups tapioca flour
    3 ½ teaspoon xanthan gum
    2 package active dry yeast (1 ½T)

    Dissolve the 2 teaspoon sugar in the 1 ¾c. lukewarm water. Sprinkle yeast on the top and let sit 10 min. until bubbly. Melt butter. Add 1 ¼c. cool water and vinegar. Sift together dry ingredients. Stir the yeast mixture and the water/butter/vinegar mixture into the dry ingredients, then add eggs and beat 2 min. with mixer on high speed.

    SANDWICH BUNS The recipe says 12-14) Place English muffin rings, 4 aluminum tins, tuna cans, etc. on a baking sheet and coat inside well with a nonstick spray. Fill half of them.

    PIZZA SHELLS(makes 2 14 shells) Place mound of dough on greased cookie sheet or pizza pan. Sprinkle with tapioca flour, cover fingertips with flour, and gently par the dough out to desired size using the flat of your hand.

    CINNAMON ROLLS: Proceed as for buns, but put only a small amount of dough in ring, top mixture of brown sugar, cinnamon, nuts and currants or raisins (0r ½ c. sugar and 2 teaspoon cinnamon) repeat layers.

    Allow dough to rise double in a warm place. Can take as long as 1 ½ hr.

    Bake buns or rolls at 350F for 30 min. or until lightly browned and a toothpick inserted comes out clean. Cool on a rack. Swirl cinnamon rolls with icing if desired. Cut the buns in 2 . Seal in zip bags and freeze.

    Bake unfilled pizza shells at 400 8 min. just until they begin to brown. Seal surface lightly with olive oil, fill with topping, bake 10 min. additional. Or freeze baked shells for future use, fill unthawed shells with desired topping, bake at 400F for 10-12 min.


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    This is ok, but I find that you can make ANY recipe from ANY cookbook as long as you do things like cakes, breads, rolls, pizza bases add 1 egg! thats right 1 egg. Only not to recipes like apple crumple, pastries or shortbreads, in this I haven't quite figured out but I do know that they taste nice just on its own without the egg. All gluten free is is a gluten substitute and if the flour is to gritty or not nice then find another, I use Basco, any flour needs to be fine to enhance flavors. Have fun finding your favorite foods and be able to eat something nicer than if you eat real flour, I am a Natruopath and it is not healthy for you anyway, so try this, I guarantee it will help you heaps!!!! Really try it!!!

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    My husband has been suffering from celiac disease since 2008. he loves desert and fast food, but now your gluten free recipes help us a lot. I am trying your recipes at home and it makes our life easy. It's very difficult to find a gluten free mix flour. I like your web site. Mostly people don't know about gluten free, thanks for such a very useful site.

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  • About Me

    In 1994 I was diagnosed with celiac disease, which led me to create Celiac.com in 1995. I created this site for a single purpose: To help as many people as possible with celiac disease get diagnosed so they can begin to live happy, healthy gluten-free lives. Celiac.com was the first site on the Internet dedicated solely to celiac disease. In 1998 I founded The Gluten-Free Mall, Your Special Diet Superstore!, and I am the co-author of the book Cereal Killers, and founder and publisher of Journal of Gluten Sensitivity.

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