gluten free – My Gluten Free Cucina

Gluten Free Orange Cream Muffins

These lightly spiced muffins are made with Mandarin orange puree (a/k/a Clementines, Cuties, Halos). The addition of sour cream keeps them extra moist, while a dash of cinnamon, nutmeg and cardamom provides that autumn spice profile.

I created the recipe when I bought a big bag of clementines and was looking for ways to use them up. But the muffins turned out SO good that I will make them over and over again, they are truly out of this world! I made them in a six-cup muffin tin for BIG, bakery sized muffins. 🍊

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Ingredients:

Dry Ingredients

250 g. gluten free all purpose flour (I used Better Batter Original Blend)
2 tsp. baking powder
1 tsp. baking soda
1/2 tsp. salt
1 tsp. cinnamon
1/8 tsp. nutmeg
1/8 tsp. cardamom

Wet Ingredients

2 mandarin oranges, zested, peeled and pureed (about 3/4 cup)
1/4 cup sour cream
2 eggs
2/3 cup sugar
1/4 cup canola oil
1/2 cup milk (I used 2%)
1 tbsp. melted butter for brushing
cooking spray

Preparation:

Whisk together the dry ingredients in one bowl.

Zest the oranges and set aside (you will have about 1 tsp. zest).

Peel the oranges and puree (you will have about 3/4 cup).

Whisk together the orange puree, all other wet ingredients and the reserved zest.

Combine the wet and dry ingredients with a dough whisk or spatula, just until moistened and let it rest for 5 minutes.

Coat a six-cup muffin tin with cooking spray. Spoon the batter evenly into the six cups (fill to the top). Smooth them out with a small silicone spatula. Rest for 10 minutes while you preheat the oven.

Bake at 400º for 23 minutes or until a toothpick inserted in the middle comes out clean. Brush the tops with melted butter.

Remove from the pan and cool on a rack. Muffins can be frozen once they have cooled completely.

Notes ♪♫ If you prefer a smaller muffin, you can use a 12-cup muffin tin and reduce the baking time to 20 minutes.

Gluten Free English Muffins (without sourdough)

My Sourdough Discard English Muffin recipe is the most popular post on the blog. It gets high marks on all social platforms and more visits than any other. And for good reason, a Gluten Free English Muffin that doesn’t taste like cardboard is a beautiful thing!

That leads me to this post. I realize that not everyone has (or wants) a sourdough starter in the fridge. I am adding this recipe as an alternative that is just as tasty, and I think you will love just as much.

Ingredients:

Dry Ingredients:

10 g. whole psyllium husk (not powder)
8 g. instant yeast
210 g. Better Batter Artisan Blend
210 g. Better Batter Bread Flour
25 g. sugar
8 g. salt

Wet Ingredients:

360 g. warm water
120 g. warm milk (microwave 45 sec.)
20 g. canola oil
10 g. apple cider vinegar

Other:

2 tbsp. butter, for the griddle
cornmeal, for sprinkling

Preparation:

Whisk together the dry ingredients in the bowl of your stand mixer, and the wet ingredients in another bowl. Weigh everything – Yes, use a scale!

Add the wet ingredients to the dry, then start the mixer with the paddle attachment on lowest speed to incorporate. Increase the speed and mix for 5 minutes to form a sticky dough.

Line a large sheet pan with parchment and sprinkle with cornmeal. Turn the dough out onto a floured cutting board or work surface.

The total dough ball should weigh about 1000 g., to make 8 English Muffins weighing 125 g. each. If you are a perfectionist like me, you can weigh everything. Or eyeball it.

Use a bench knife to cut the dough into 8 pieces of equal weight and roll each one into a ball. Slightly flatten with your palm and place on the sheet pan.

Cover with plastic wrap and proof for one hour at room temperature. They should be nice and puffed up like this.

Next preheat a griddle pan on medium low and preheat the oven to 350º. Coat the griddle pan with butter and sprinkle with cornmeal.

Add the English Muffins and cook 7-8 minutes per side.

If you are using a griddle pan on your stovetop like this one, there may be hot spots, or the ends of the pan may not get enough heat. Rotate positions when you flip the English Muffins for even cooking.

To finish, transfer the English Muffins back to the sheet pan and bake in the oven for another 6-7 minutes.

Cool in the pan for 10 minutes then transfer to a rack. Be sure to let them cool completely before slicing, this takes a few hours.

You can store them at room temperature for up to one day or wrap individually to freeze.

Slice it up, toast it twice, use the good butter!

Notes:

♪ This is one of several bread recipes that I have made with a 50/50 blend of Better Batter Artisan Flour and Better Batter Bread Flour. The dough is amazing! Try it, I promise you will like it! And yes, I know gluten free flour is expensive, so don’t forget to use my Promo Code MGFC30 for 30% off your purchase!

♫ If you want to learn how I made my Sourdough Starter, read here.

Asian Inspired Pulled Chicken

Meal delivery services have become so commonplace these days, that you can order takeout from just about anywhere. Except when you have dietary restrictions- that is. There are no dedicated gluten free restaurants where I live, and I am not comfortable ordering over the phone where I cannot speak to staff face to face about their allergen protocols.

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So, to satisfy my craving for takeout, you will likely find me right here in the kitchen. Today I’m using my Dutch Oven to create this Asian Inspired Pulled Chicken, an absolutely amazing dish that rivals any restaurant! Served over fried rice, 100% gluten free.

ingredients:

2 boneless chicken breasts (about 1-¼ lbs.)
1/4 cup honey
1/4 cup tamari (gluten free soy sauce)
2 tbsp. gluten free Hoisin sauce
½ tbsp. mirin (rice wine)
½ tsp. sesame oil
2 garlic cloves, minced
1 bunch of scallions
1/4 tsp. powdered ginger
1 bunch of scallions
cooking spray
1 tsp. toasted sesame seeds
1 batch of Fried Rice (RECIPE) for serving

Preparation:

Mince the garlic and slice the scallions, reserving the green tops for garnish. Preheat the oven to 275º (no, that’s not a typo – 275º – we are cooking low and slow).

Coat a Dutch Oven with cooking spray and add the chicken breasts.

Whisk together the sauce ingredients, honey through powdered ginger.

Pour it over the chicken, cover and bake for 2-½ hours, turning halfway through.

While the chicken cooks, make the fried rice. I have a Basic Fried Rice recipe here that you can use with all your Asian inspired meals.

After 2-½ hours the chicken should be cooked through and very tender. Remove to a cutting board and shred it with 2 forks.

Return the chicken to the pot and stir well to coat with the remaining sauce. Keep warm while you finish the rice.

Spoon the chicken over the rice and garnish with the scallion greens and toasted sesame seeds.

Notes: ♪♫ No time to make fried rice? You can serve this over plain rice or with any sides you like!

Were you surprised to learn that soy sauce is not gluten free? I was! The soy is fermented in wheat, making it unsafe for those of us with Celiac disease. In this recipe I used San J brand gluten free Tamari in place of soy sauce. It is a great addition to any Asian inspired recipe and also great for marinades.

Originally posted 05/04/2020 Updated and rephotographed 10/11/2026

Gluten Free Hibachi Style Chicken with Fried Rice

Never underestimate a woman and her skillet. This hibachi inspired dinner is SO good and has all the best flavors of a delicious meal at a hibachi restaurant without the big price tag, or the gluten!

No, you do NOT need a table sized hibachi grill in your kitchen to make this Japanese style meal at home (wouldn’t that be fun though?). A double burner griddle, large skillet or sauté pan will do the trick.

4 servings

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Ingredients:

12 oz. boneless chicken breast
4 cups mixed vegetables such as peas, carrots, onions, celery, mushrooms
olive oil
toasted sesame oil
4 tbsp. Tamari, divided
1/4 cup gluten free chicken broth
1/4 tsp. powdered ginger
1/4 tsp. garlic powder
1 tsp. cornstarch
1/2 tsp. toasted sesame seeds, for garnish
sliced scallions or chives, for garnish

For the rice

3/4 cup long grain white or brown rice
1-½ cups water
1/4 tsp. salt

For the egg

1 egg + 1 tbsp. water
cooking spray

Sake optional 😉

Preparation:

Cook the rice according to package directions, either stove top or in a rice cooker. You can do this ahead of time, in fact it will be better if you make the rice a day ahead and refrigerate.

Next, prep your ingredients. Whisk together the chicken broth, garlic powder, ginger powder and cornstarch. Dice the chicken into 1″ cubes and toss with 1 tbsp. tamari and 1 tsp. sesame oil. Cut the vegetables into small dice (if using frozen vegetables, thaw them while you make the rest of the dish). Slice scallions or chives on the diagonal for garnish.

Coat a large sauté pan or nonstick skillet with cooking spray over medium low heat. Scramble the egg, chop into small pieces and set aside.

Add 1 tbsp. olive oil and 1 tsp. sesame oil to the pan. Add the diced chicken and begin browning.

Turn to finish cooking through.

Transfer the chicken to a bowl and keep warm. Add the veggies to the same pan with 1 tsp. sesame oil and 1 tbsp. tamari.

When the veggies are crisp tender add back the chicken. Pour in the chicken broth mixture, stirring and tossing to combine until the liquid thickens.

Finally, add the cooked rice to the pan with the egg. Finish with 1 tbsp. tamari and 1 tsp. sesame oil and stir to heat through. Garnish with the toasted sesame seeds and sliced scallions or chives.

Notes ♪♫

♪ Sake is a traditional accompaniment to dining at a hibachi restaurant, but is it gluten free? For a full run down of which brands of Sake are gluten free please refer to this article from Beyond Celiac.

♫ If you are on a low sodium diet, consider substituting coconut aminos for the tamari in this recipe. A soy free alternative to soy sauce, coconut aminos are made with coconut tree sap and salt. A savory seasoning with a salty, umami flavor profile it contains far less sodium than gluten free soy sauce or tamari.

Originally posted 10/27/2022 Updated 08/17/2026

Easy Gluten Free Seafood Medley

Where are my seafood lovers? Today I’m going to show you the easiest dish that you can make in about 15 minutes! If you happen to be near a Whole Foods store, keep an eye out for their Seafood Medley available in the freezer section. It has shrimp, scallops, mussels and squid all in a 14 oz. package, no prep needed. Convenient and just enough for 2 servings.

I didn’t take step by step photos when I made this, because I honestly didn’t think I’d be sharing it with you, but it tasted so good and it was SO easy, that I thought I’d have to add it to the blog. I had leftover yellow rice from another meal, so this was extra quick.

Dinner for 2

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Ingredients:

3/4 cup long grain brown (or white) rice
1½ cups gluten free lower sodium chicken broth
1/4 tsp. turmeric
1/4 tsp. salt
1 tsp. butter
1 package (14 oz.) frozen seafood medley, defrosted
1 tbsp. butter
1 tbsp. olive oil
Old Bay® seasoning
1/4 cup white wine (not cooking wine!)
fresh chives/parsley for garnish

Preparation:

Cook the rice in the chicken broth, stirring in the turmeric, salt and butter. You can do this step ahead of time and refrigerate until ready.

Add 1 tbsp. each of butter and olive oil to a deep nonstick skillet or sauté pan. Add all of the seafood and sprinkle with Old Bay. Cook for 2 minutes then add the wine, stir and give the alcohol a minute to cook off.

Next add the cooked rice. It will absorb any liquid from the seafood and the wine. Stir until heated through, then garnish with fresh chives and/or parsley.

Notes ♪♫ I am a big seafood lover, and I tend to shop for it in the frozen section. I find it is often less expensive, and I love that I can get my favorites like salmon packaged in individual vacuum sealed portions.

Compound Butter (beurre composé)

What is compound butter?

Compound Butter, a/k/a Beurre Composé, sounds pretty fancy, doesn’t it? Like something you would need a culinary degree to make. Fortunately though, that’s not the case. In fact, compound butter is simply butter that has been softened and blended with other ingredients. Phew!

Now that the secret’s out, I’ll show you two of my favorite compound butter variations that I make at home, one for summertime when fresh herbs are growing in the garden and another for winter made with dried herbs. You can try different combinations of herbs and seasonings to make it your own!

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Herbed Compound Butter

When summer days are here and you have fresh herbs from the garden, this easy compound butter comes together in minutes. A simple classic to melt over a steak or veggies. I also love it for cooking scrambled eggs and omelets.

Ingredients:

4 tbsp. softened unsalted butter (1/2 stick)
1 tbsp. minced fresh herbs (I used parsley, chives, sage, thyme)
pinch of sea salt (optional, omit for low sodium diets)

Use your favorite herbs here, whatever you like to grow. Or maybe you get them at the farmer’s market or grocery store. Just chop the herbs into fine mince and mash them into the butter using a fork, or a mortar and pestle. Finish with a pinch of sea salt.

You can refrigerate it just like this or roll the butter into a cylinder shape with parchment paper and refrigerate. When it firms up, slice it into rounds and store in an airtight container.

This butter keeps well in the refrigerator, but I promise you it will disappear quickly!

Garlic Compound Butter

This is the one to make during the winter months, using garlic and dried herbs. A wonderful spread that is perfect for making garlic bread or for basting vegetables and potatoes. It can be a nice homemade touch for your holiday breadbasket. Try serving it in mini ramekins, where each guest gets their own little pat of garlic butter (those who are gluten free will really appreciate this!).

Ingredients:

1 large clove of garlic, peeled
2 tsp. olive oil
4 tbsp. (1/2 stick) unsalted butter at room temperature
1/4 tsp. dried herbs, use your favorites
1/8 tsp. oregano
pinch of crushed fennel seed (optional)
pinch of sea salt (optional)

Heat the olive oil in a small heavy skillet over lowest heat. Cook the garlic until it is soft and just beginning to brown.

Remove the garlic and mash it with 1/2 tsp. of the olive oil. You can use a mortar and pestle, a fork or the back of a spoon.

Combine the garlic mash with the softened butter and remaining ingredients. I like to use a Tuscan style seasoning blend along with a tiny bit or oregano and fennel.

Mix well to incorporate and let it stand for several hours at room temperature, then place it in an airtight container and refrigerate (or freeze) until ready to use.

Notes ♪♫ Compound Butter can be as simple or as fancy as you want. Always start with a good quality grass fed butter. Make it gourmet with grated truffles or minimalist with herbs from your garden. Sea salt can be added to suit your taste or omitted for low sodium diets.

Originally posted 10/14/2019 Updated 6/30/2026

Maple Dijon Chicken

This easy sheet-pan dinner comes together in just a few steps, and it is SO good you’ll want to add it to your dinner rotation. It’s a one-dish, healthy and complete meal perfect for any day of the week! And with only one pan, cleanup is a snap!

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Ingredients:

5-6 bone in chicken thighs
olive oil spray
salt and pepper
12 oz. package brussels sprouts, trimmed and halved
16 oz. sweet potato, peeled and cubed
4 tbsp. Dijon mustard
3 tbsp. real maple syrup
2 tbsp. tamari (gluten free soy sauce)
fresh thyme and chives
2 tbsp. chopped nuts (I used almonds and pecans)
2-3 tbsp. olive oil for drizzling

Preparation:

Line a large sheet pan with foil, and coat with olive oil spray. Remove the skin from the chicken thighs and arrange on the baking sheet. Spread the Brussels sprouts and sweet potato cubes in an even layer around the chicken. Season all with salt and pepper.

Whisk together the Dijon mustard, maple syrup (use REAL maple syrup) and tamari.

Spoon the mixture over the chicken and veggies, save a little to brush on near the end of cook time. Sprinkle fresh thyme leaves on the chicken and drizzle olive oil over everything.

Bake for 45-50 minutes at 425º. During the last 15 minutes of baking, baste the chicken with the remaining Dijon mixture and sprinkle nuts over the veggies. Remove from the oven and garnish with fresh thyme sprigs and chives. Bring it to the table just like that, no serving dishes needed!

Notes ♪♫ If you are new to gluten free, be aware that regular soy sauce is fermented in wheat, it is NOT gluten free. Always check labels on condiments and use Tamari or Coconut Aminos in recipes that call for soy sauce.

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Gluten Free Crab Cakes

Crab Cakes are a New England classic, and I have always loved them. Of course, they are now off limits (ah breadcrumbs!). For a while, I had been thinking about making a gluten free version at home, and when I finally put my mind to it, they turned out great!

Like many of my recipes, this one came about because I was missing an old restaurant favorite from before my Celiac diagnosis. When recreating a recipe, I always aim to get all of the flavor and consistency of the original. In fact, I consider it the biggest compliment when people say they can’t tell something I made is gluten free. But the real advantage of making something from scratch is that you control what goes into it.

My Gluten Free Crab Cakes are not stingy with the crab meat (restaurants take note!). Fresh crab is wonderful, but if like me you are not up for cooking and cleaning a live crab, try using frozen crab meat. It is a very good alternative and worth seeking out. Of course, you can use canned if that is what you have available. Look for Fancy Lump Crab and be sure to check the ingredient label.

If you prep them in advance and refrigerate, you can have this entrée on the table in minutes!

Yield: 5-6 crab cakes (plan for 1 each as an appetizer or 2 as a main course)

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Ingredients:

1 garlic clove, minced
1 tbsp. red bell pepper, minced
1 tsp. Canola oil
1 egg
3 tbsp. gluten free mayonnaise
1 tsp. gluten free Worcestershire sauce
1 tbsp. lemon juice
1/4 tsp. garlic powder
1/2 tsp. dried onion flakes
½ tsp. salt
1/8 tsp. red pepper flakes
1/4 cup mashed potato flakes
6 oz. Fancy Lump Crab meat (or use fresh, frozen or canned)
4 tbsp. gluten free seasoned breadcrumbs
1 tbsp. olive oil
1 tbsp. butter
Lemon slices, optional for serving
Fresh chives, optional for garnish

Preparation:

Chop the garlic and red bell pepper into fine mince. Sauté 2 minutes in 1 tsp. canola oil. Set aside and cool to room temperature.

Add the breadcrumbs to a shallow bowl. In a separate bowl, whisk the egg, mayonnaise, Worcestershire sauce, minced veggies, lemon juice and seasonings in a separate bowl. Add the potato flakes and whisk until smooth.

Fold in the crab meat and 2 tbsp. (half) of the breadcrumbs.

Using a ¼ cup measuring cup, scoop out the mixture to form 5-6 crab cakes. Handle them gently and they should hold together (they will be wet). Carefully roll each crab cake in the remaining breadcrumbs to coat. Arrange them on a baking sheet lined with parchment and refrigerate for 1 hour. This will help retain their shape and hold together while cooking.

Heat a non-stick griddle or large skillet over medium low with 1 tbsp. butter and 1 tbsp. olive oil.

Cook the crab cakes for 5 minutes per side. To get that golden crust, don’t move the crab cakes around until it’s time to flip them over. Transfer to a baking sheet and put them in a 350º oven for a few more minutes to finish, then lower the heat and keep warm until serving.

Friends, they were so delicious! The recipe is easy enough, wouldn’t you say? A lovely appetizer to begin a meal or serve as a main course. Go on and give it a try, surprise your special someone or treat yourself.

Notes ♪♫ Several of my readers have mentioned that Lea and Perrins Worcestershire Sauce is not gluten free in Canada, as it contains malt vinegar. (In the US, it is made with distilled white vinegar and is gluten free). Always check labels!

Originally published 5/26/19, Updated and rephotographed 6/16/26

Turkey, Quinoa & Sweet Potato Bowls

These dinner bowls have it all, they are packed with flavor, texture and fresh ingredients! Each component of this recipe was carefully chosen to create a colorful, balanced meal that will satisfy your hunger as well as your taste buds.

What’s in it?

This bowl has sweet potato, Brussels sprouts, turkey meatballs, and a rice-quinoa pilaf. For texture and crunch, I added bacon, nuts and seeds. Finished with a drizzle of gravy to bring it all together. Let’s take it one step at a time.

Make the Meatballs

¾ lb. ground turkey
1 egg
1/8 tsp. thyme
1/8 tsp. sage
1/4 tsp. salt
2 tbsp. potato flakes
2 tbsp. rolled oats
2 tbsp. gluten free breadcrumbs
1/4 tsp. maple sage seasoning

Combine all of the ingredients in a bowl and mix thoroughly with your hands or a potato masher. Line a sheet pan with foil and mist with cooking spray. Form 16 small meatballs and arrange in the pan with space in between. Broil 4-5 minutes per side.

Roast the veggies

16 oz. sweet potato, peeled and cut into chunks
12 oz. Brussels sprouts, halved
2 tbsp. light oil (light olive oil or canola)
2 strips bacon
salt and pepper, to taste
1 tbsp. chopped nuts (almonds/pecans)
1 tbsp. seeds (pumpkin/sunflower)

On a second sheet pan, spread the potatoes and Brussels sprouts in an even layer. Toss with oil and season with salt and pepper. Top the Brussels sprouts with bacon cut into 1″ pieces, 1 tbsp. nuts and 1 tbsp. seeds. Roast at 425º for 25 minutes.

Cook the rice/quinoa

1/3 cup rainbow quinoa
1/3 cup white rice
2/3 cup chicken broth
2/3 cup beef broth
2 tsp. butter
1/2 tsp. salt

Melt butter in a small saucepan. Add the rice and quinoa, stirring to coat. Add the broth and salt, bringing to a boil. Cover and simmer on low for 20 minutes.

Make the gravy

1/2 cup chicken broth
1/2 cup beef broth
1 tbsp. butter, softened
1 tbsp. arrowroot
1/4 tsp. onion powder
1/4 tsp. garlic powder

Stir the arrowroot and softened butter together to form a paste. In a small saucepan, combine the broth, onion powder and garlic powder. Bring to a boil then whisk in the butter mixture. Simmer 5 minutes to thicken.

Arrange your serving platter.

I set up my platter like this, to show off the different colors and textures. The gravy was served in a small gravy boat.

This took a little time to put together but it was definitely a hit. Leftovers were just as good the next day.

Notes ♪♫ Many supermarkets offer fresh veggies that have been prepped for cooking. I got sweet potato peeled and diced, and Brussels sprouts that were pre-washed and halved. Such a convenience, I just had to spread them out on a baking sheet and add my toppings!

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Gluten Free Sourdough Poppyseed Rolls

Baking with sourdough has really upped my gluten free bread game. The long, slow rise really develops the flavor of the dough in a way that commercial yeast alone cannot accomplish. It makes such a difference in the taste and texture of the finished loaf or rolls.

This recipe is for all the gluten free sourdough bakers who like to mix up your own flour blends! I enjoy experimenting with different flour combinations and was really happy with this bake! The dough was easy to work with and the rolls tasted great.

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Ingredients:

250 g. fully active sourdough starter
300 g. warm water
15 g. milk
30 g. canola oil
65 g. non-fat dry milk powder
70 g. tapioca starch
80 g. arrowroot flour/starch
75 g. brown rice flour
65 g. white rice flour
80 g. sorghum flour
15 g. potato starch
10 g. xanthan gum
1/8 tsp. instant yeast (optional, if your starter is a little
5 g. salt sluggish)
1 egg, or milk, or water (optional, to help the seeds adhere)
poppyseeds for topping
coarse salt, optional

Preparation:

Note-> You will need a fully active sourdough starter for this recipe. You can read about my gluten free sourdough starter Sophie, in this post!

Combine the wet ingredients, starter through canola oil, in the bowl of a stand mixer. In another bowl, whisk together the dry ingredients, dry milk powder through instant yeast. Add the dry ingredients to the mixer bowl with the paddle attachment and beat on low speed for 5 minutes to form a smooth, sticky dough.

Gather the dough together in the mixer bowl, cover and let it rest for 20 minutes.

Transfer the dough into an oiled bowl and smooth the top with a wet spatula. Cover with plastic wrap and refrigerate overnight, up to 15 hours.

I usually make small rolls for my lunch sandwiches, so I divided my dough into 13 rolls that weighed about 2½ oz. each. You could do 2 oz. each for dinner rolls or sliders. For hamburger buns, 3-4 oz. is a good size.

Sprinkle a cutting board with flour and working with one piece at a time, roll the dough between your palms into a round. Place it on a lightly floured cutting board and rotate it in a circular motion to form a smooth round shape. Finally, use your palm to flatten it to about 3/4″ thick.

Continue with the rest of the dough, arranging your shaped rolls on a parchment lined baking sheet (use 2 sheets if needed).

Cover the rolls and let them rest for 30 minutes while you preheat the oven to 475º. Score the top of each roll.

Just before baking, brush the rolls with milk, or spray with water (you can also use an egg wash). Sprinkle the rolls with poppy seeds and coarse salt (optional).

Place the pans on the center rack and throw a few ice cubes into the bottom of the oven. Bake for 5 minutes, then lower the oven temperature to 375º.

Continue baking 15 minutes longer, or until the internal temperature of the rolls reaches 210º (check with a thermometer).

Cool in the pan for 15 minutes then transfer to a rack. Allow the rolls to cool completely before slicing.

For best texture, I let mine cool to room temperature then stored them on the counter in a plastic bag overnight. In the morning, I sliced them and wrapped each roll individually in plastic wrap. I left a few out for lunch and the rest went into a freezer safe bag. Freezing is recommended if you are not going to eat them immediately.

Here’s the crumb shot. The rolls don’t need to be toasted, but they are great either way. Just the right size for me.

Notes ♪ Baking times given are for 2.5 oz. rolls. If you make yours smaller or larger you will need to adjust accordingly. Remember, the internal temperature should reach 210º, check- don’t guess, use a thermometer!

Notes ♫ For instructions on how to make a gluten free sourdough starter, read this post and meet my sourdough starter Sophie!

Notes ♪♫ For rice flour, always use a superfine grind. I like the Superfine White Rice Flour from Authentic Foods, available on Amazon.

Notes ♫♫ Check out this cute little Kaiser Cutter tool, from Ateco! My favorite Chef friend, Patrick Auger told me about it!

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Herbed Compound Butter

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