This is a limited time sale for holiday baking gluten-free kits for delivery on Saturday, November 23. Kits will only be made to order for this sale. Please get your order in by November 21st by email or text.

Classic favorites like focaccia bread, French bread, and cinnamon rolls are available, as are some new kits.

Featured in this sale will be a brand-new dinner roll kit. These are the best gluten-free rolls I have made yet. After thousands of test batches, I finally have the closest things to Rhodes Rolls I have eaten since going gluten-free. The rolls are soft and tender, perfect to serve along with your traditional holiday meals.

These kits have been incredibly popular. Each kit works like a cake mix — you add ingredients like water, oil, eggs, vanilla, or butter to complete the recipe for fresh food at home.

See below for a description of each kit.

Kits can be picked up at my home on Saturday, November 23rd from 4:00 pm to 6 pm. I might even have samples for you to try. If additional kit pick-up arrangements need to be made, please reach out by email or text.

Orders that require shipping will not be accepted at this time. Sorry!

Place your order using the form below. Click on the image and open it in a new window to print or fill it out electronically and return it by email.

Kit Description and Details

Limited time sale for holiday baking gluten-free kits includes 16 different kits. Each one is gluten-free and dairy-free. To make the kits at home, you will add a few ingredients and bake the items.

For the dairy-free individuals, I have used these kits with Oat Milk for the most part. I have not tested them with butter substitutes, but I would love to hear feedback if you do. Chocolate chips are not included so individuals with a dairy intolerance can choose the appropriate chocolate chip for their needs.

Focaccia Bread

This is hands-down everyone’s favorite bread. It’s easy to make and tastes amazing! The spice kit is included in a separate bag so you can decide whether or not to include it. Makes one 8×8 loaf.

• You will need: Water, yeast, olive oil
• Tools used at my house: Dough Hook, bowl, 8×8 pan, parchment, measuring cups & spoons, shower caps
• Ingredients: White rice flour, brown rice flour, sorghum flour, potato starch, tapioca starch, psyllium husk, salt, sugar, spices

French Bread

This is easily my family’s favorite bread. We make it once a week or more. We use it for soups, dipping, after-school snacks, or to round out a meal. The packet contains enough to make one large French bread loaf or two smaller ones.

• You will need: Water and yeast
• Tools used at my house: Dough Hook, bowl, measuring cups & spoons, baking pan, parchment paper
• Ingredients: White Rice flour, sorghum, potato starch, tapioca starch, psyllium husk, sugar, salt

Cinnamon Rolls

These are honestly the best cinnamon rolls I’ve ever made. They are tender and soft. They are a decadent breakfast or dessert. The packet comes with powdered sugar to help you make the frosting too. Makes 9 cinnamon rolls to fill an 8×8 baking dish.

• You will need: Water, milk (any kind), egg, oil or butter, yeast, additional butter for filling and frosting
• Tools used at my house: Dough Hook, bowl, pizza cutter, 8×8 pan, mixer
• Ingredients: Tapioca Starch, white rice flour, sorghum, sugar, salt, baking powder, xanthan gum, psyllium husk, brown sugar, cinnamon

Dinner Rolls

These are the perfect edition to your holiday dinner. These dinner rolls are soft and puffy. Perfect with a little butter or dipped in gravy. The fan favorite for any meal.

• You will need: Water, yeast, olive oil
• Tools used at my house: Dough Hook, bowl, 8×8 pan, parchment, measuring cups & spoons, shower caps
• Ingredients: White rice flour, sorghum flour, potato starch, tapioca starch, psyllium husk, salt, sugar

Pie Crust

This crust makes an excellent, flaky pie. I’ve used it for quiche, one-crust and double-crust pies. The kit is enough to make two 9-inch crusts. The filling is all up to you!

• You will need: Water, butter or crisco, egg(for the wash)
• Tools used at my house: bowl, pie pan, rolling pin
• Ingredients: Gluten Free Flour Blend, tapioca starch, sugar, salt, xanthan gum

Biscuits

These biscuits are simply decadent. They are buttery soft on the inside and have a crisp edge too. Perfect for breakfast sandwiches or served with butter and jam they are a perfect addition to any meal. For dairy-free, use crisco butter-flavored and any substitute milk you prefer.

• You will need: Butter, Buttermilk, egg
• Tools used at my house: bowl, baking sheet, scoop
• Ingredients: White Rice flour, sorghum, potato starch, tapioca starch, psyllium husk, sugar, salt, xanthan gum, baking powder

Sandwich Bread

This loaf is standard-sized, slightly larger than a Pepperidge Farm loaf of bread. It is perfect for sandwiches, grilled cheese, French toast, or butter and jam.

• Ingredients: White Rice flour, sorghum, potato starch, tapioca starch, psyllium husk, sugar, salt
• You will need: Water, yeast, and olive oil
• Tools used at my house: Dough Hook, bowl, 8×8 pan, parchment, measuring cups & spoons, shower caps, bread pan

Tortillas

These tortillas are every bit as good as a regular flour tortilla. My family eats them so fast off the griddle, that they are usually half-gone before we eat dinner. The tortillas are great as tacos, burritos, or with butter for a quick snack.

• You will need: Water and butter or oil
• Tools used at my house: Dough Hook, bowl, measuring cups & spoons, tortilla press, griddle, spatula, tortilla warmer
• Ingredients: White Rice flour, potato starch, sorghum, salt, psyllium husk, sugar, baking powder

Pizza Crusts

My son loves pizza. We always keep these crusts on hand for when there is a pizza emergency — with teenagers, that is a real thing. This kit makes two 12-inch crusts. You bake them for five minutes and then can either top them and bake, or freeze them for future use.

• You will need: Water, yeast, and olive oil
• Tools used at my house: Dough Hook, bowl, 12″ parchment circles, pizza pan, kitchen gloves, pizza cutter
• Ingredients: White rice flour, brown rice flour, sorghum flour, potato starch, tapioca starch, sugar, salt, psyllium husk

Pancakes

These are perfect for an everyday breakfast or an easy weekend morning too. The package makes 18 medium pancakes or 24 smaller ones.

• You will need: Eggs, milk(any kind, we use oat), oil or butter, vanilla
• Tools used at my house: Dough Hook, bowl, measuring cups & spoons, griddle, spatula,
• Ingredients: Gluten Free Flour Blend, tapioca starch, sugar, salt, baking powder, xanthan gum

Brownies

No one will ever know these are gluten-free and dairy-free. They are a pan full of happiness made out of ooey-gooey chocolate. I prefer light olive oil in this recipe because it stops them from drying out. Makes an 8×8 pan of brownies.

• You will need: Oil, eggs, chocolate chips and vanilla
• Tools used at my house: Dough Hook, bowl, measuring cups & spoons, 8×8 pan, spatula,
• Ingredients: Gluten-free flour blend, sugar, cocoa, salt, baking powder

Any Mix-in Cookie

This cookie mix is ready for you to add anything you like. We love cranberries and white chocolate chips, but you can use mini M&M’s with mini chips, Heath bits, caramel bits, macadamia nuts and white chocolate chips, or anything else you wish. Makes 18 large cookies or 24 small.

• You will need: Butter, Vanilla, Egg, Mix-ins
• Tools used at my house: Vanilla, baking pan, spatula, parchment paper
• Ingredients: Gluten Free Flour Blend, brown sugar, sugar, salt, baking powder, baking soda

Snickerdoodles

If I were to choose a favorite cookie to take to events, these snickerdoodles would be my top choice every time. They fly off the plate. They are kid and adult-approved. No one can tell they are gluten-free. They taste like a little bundle of cinnamon and sugar happiness. Kit makes 18 large or 24 small cookies.

• You will need: Butter, Vanilla, Egg
• Tools used at my house: Vanilla, baking pan, spatula, parchment paper
• Ingredients: Gluten Free Flour Blend, sugar, salt, baking powder, baking soda, cream of tartar

Sugar Cookies

Every Valentine’s Day growing up we would deliver these cookies covered in pink frosting to all our neighbors. I’ve adapted the recipe to be gluten-free, but they still taste like my childhood. They are pillows of sugary goodness. The kit makes 18 large or 24 small cookies. The frosting ingredients are included in the kit.

• You will need: Butter, Vanilla, Egg, butter for the frosting, milk (any kind)
• Tools used at my house: Vanilla, baking pan, spatula, parchment paper. mini-off set spatula
• Ingredients: Gluten Free Flour Blend, sugar, salt, baking powder

Vanilla Sugar Cookies

These cookies are perfect for when you want something simple but completely decadent. They are a little chewy but melt in your mouth. They are the perfect after-school snack or a late-night treat. Makes 18 large or 24 small cookies.

• You will need: Butter, Vanilla, Egg
• Tools used at my house: Vanilla, baking pan, spatula, parchment paper
• Ingredients: Gluten Free Flour Blend, sugar, salt, baking powder, baking soda

Chocolate Chip Cookies

These are the cookies my kids ask for on special occasions. We have been making them for years and they feel like home to us. Now that they are gluten-free no one has to worry and they still get their favorite treat. Makes 18 large or 24 small cookies.

• You will need: Butter, Vanilla, Egg
• Tools used at my house: Vanilla, baking pan, spatula, parchment paper
• Ingredients: Gluten-free flour blend, tapioca powder, sugar, brown sugar, salt, baking powder, baking soda

If you live too far away to come to the kit sale, some recipes are here at DarcysFavorite.com You can find brownies and chocolate chip cookies along with many other delicious foods.

This post may contain Amazon or other affiliate links. As an Amazon Associate, I earn from qualifying purchases at no additional cost to you.

Limited edition gluten-free kit summer sale starting this Saturday, June 1st. Get your order in before they are gone.

I’m so excited about these kits! They have been tested and re-tested for months to create the best-tasting and easily made gluten-free recipes in your home. Each kit works like a cake mix — you add water, oil, eggs, vanilla, or butter to complete the recipe for fresh food at home.

See below for a description of each kit.

There are a limited number of each kit available. Orders will be completed in a first come, first served fashion until kits run out. Orders will be accepted in person or by email to the email on the order form below.

Kits can be picked up at my home on Saturday, June 1st from 2:00 to 4:00 pm. I might even have samples for you to try. If additional kit pick-up arrangements need to be made, please reach out by email or text.

If you prefer, kits can be delivered for a $5 fee to Fishers, Noblesville, or Greenfield. Orders that require shipping will not be accepted at this time. Sorry!

Place your order using the form below. Click on the image and open it in a new window to print or fill it out electronically and return it by email.

Kit Description and Details

Limited edition gluten-free kit summer sale includes 15 different kits. Each one is gluten-free and dairy-free. To make the kits at home, you will add a few ingredients and bake the items.

For the dairy-free individuals, I have used these kits with Oat Milk for the most part. I have not tested them with butter substitutes, but I would love to hear feedback if you do. Chocolate chips are not included so individuals with a dairy intolerance can choose the appropriate chocolate chip for their needs.

Focaccia Bread

This is hands-down everyone’s favorite bread. It’s easy to make and tastes amazing! The spice kit is included in a separate bag so you can decide whether or not to include it. Makes one 8×8 loaf.

• You will need: Water, yeast, olive oil
• Tools used at my house: Dough Hook, bowl, 8×8 pan, parchment, measuring cups & spoons, shower caps
• Ingredients: White rice flour, brown rice flour, sorghum flour, potato starch, tapioca starch, salt, spices

French Bread

This is easily my family’s favorite bread. We make it once a week or more. We use it for soups, dipping, after-school snacks, or to round out a meal. The packet contains enough to make one large French bread loaf or two smaller ones.

• You will need: Water and yeast
• Tools used at my house: Dough Hook, bowl, measuring cups & spoons, baking pan, parchment paper
• Ingredients: White Rice flour, sorghum, potato starch, tapioca starch, psyllium husk, sugar, salt

Small Sandwich Bread

This loaf is smaller. It can be used to make a short sandwich bread or divided into mini-loaf pans.

• You will need: Water, yeast, and olive oil
• Tools used at my house: Dough Hook, bowl, parchment, measuring cups & spoons, shower caps, bread pan
• Ingredients: White Rice flour, sorghum, potato starch, tapioca starch, psyllium husk, sugar, salt

Large Sandwich Bread

This loaf is standard-sized, slightly larger than a Pepperidge Farm loaf of bread. It is perfect for sandwiches, grilled cheese, French toast, or butter and jam.

• You will need: Water, yeast, and olive oil
• Tools used at my house: Dough Hook, bowl, 8×8 pan, parchment, measuring cups & spoons, shower caps, bread pan
• Ingredients: White Rice flour, sorghum, potato starch, tapioca starch, psyllium husk, sugar, salt

Tortillas

These tortillas are every bit as good as a regular flour tortilla. My family eats them so fast off the griddle, that they are usually half-gone before we eat dinner. The tortillas are great as tacos, burritos, or with butter for a quick snack.

• You will need: Water and butter or oil
• Tools used at my house: Dough Hook, bowl, measuring cups & spoons, tortilla press, griddle, spatula, tortilla warmer
• Ingredients: White Rice flour, potato starch, sorghum, salt, psyllium husk, sugar, baking powder

Pizza Crusts

My son loves pizza. We always keep these crusts on hand for when there is a pizza emergency — with teenagers, that is a real thing. This kit makes two 12-inch crusts. You bake them for five minutes and then can either top them and bake, or freeze them for future use.

• You will need: Water, yeast, and olive oil
• Tools used at my house: Dough Hook, bowl, 12″ parchment circles, pizza pan, kitchen gloves, pizza cutter
• Ingredients: White rice flour, brown rice flour, sorghum flour, potato starch, tapioca starch, sugar, salt, psyllium husk

Pancakes

These are perfect for an everyday breakfast or an easy weekend morning too. The package makes 18 medium pancakes or 24 smaller ones.

• You will need: Eggs, milk(any kind, we use oat), oil or butter, vanilla
• Tools used at my house: Dough Hook, bowl, measuring cups & spoons, griddle, spatula,
• Ingredients: Gluten Free Flour Blend, tapioca starch, sugar, salt, baking powder, xanthan gum

Cinnamon Rolls

These are honestly the best cinnamon rolls I’ve ever made. They are tender and soft. They are a decadent breakfast or dessert. The packet comes with powdered sugar to help you make the frosting too. Makes 9 cinnamon rolls to fill an 8×8 baking dish.

• You will need: Water, milk (any kind), egg, oil or butter, yeast, additional butter for filling and frosting
• Tools used at my house: Dough Hook, bowl, pizza cutter, 8×8 pan, mixer
• Ingredients: Tapioca Starch, white rice flour, sorghum, sugar, salt, baking powder, xanthan gum, psyllium husk, brown sugar, cinnamon

Chocolate Muffins

These are great to take to a get-together or brunch party. They are deep. rich and chocolatey. The optional sour cream helps keep them from getting dry. Makes 12 small or 9 large muffins.

• You will need: Oil, milk (any kind), vanilla, eggs, sour cream(optional), chocolate chips
• Tools used at my house: Muffin tin, measuring cups & spoons, muffin cups, Dough Hook, bowl, scoop
• Ingredients: Gluten-free flour blend, tapioca starch, xanthan gum, cocoa, brown sugar, salt, baking soda, baking powder

Brownies

No one will ever know these are gluten-free and dairy-free. They are a pan full of happiness made out of ooey-gooey chocolate. I prefer light olive oil in this recipe because it stops them from drying out. Makes an 8×8 pan of brownies.

• You will need: Oil, eggs, chocolate chips and vanilla
• Tools used at my house: Dough Hook, bowl, measuring cups & spoons, 8×8 pan, spatula,
• Ingredients: Gluten-free flour blend, sugar, cocoa, salt, baking powder

Any Mix-in Cookie

This cookie mix is ready for you to add anything you like. We love cranberries and white chocolate chips, but you can use mini M&M’s with mini chips, Heath bits, caramel bits, macadamia nuts and white chocolate chips, or anything else you wish. Makes 18 large cookies or 24 small.

• You will need: Butter, Vanilla, Egg, Mix-ins
• Tools used at my house: Vanilla, baking pan, spatula, parchment paper
• Ingredients: Gluten Free Flour Blend, brown sugar, sugar, salt, baking powder, baking soda

Snickerdoodles

If I were to choose a favorite cookie to take to events, these snickerdoodles would be my top choice every time. They fly off the plate. They are kid and adult-approved. No one can tell they are gluten-free. They taste like a little bundle of cinnamon and sugar happiness. Kit makes 18 large or 24 small cookies.

• You will need: Butter, Vanilla, Egg
• Tools used at my house: Vanilla, baking pan, spatula, parchment paper
• Ingredients: Gluten Free Flour Blend, sugar, salt, baking powder, baking soda, cream of tartar

Sugar Cookies

Every Valentine’s Day growing up we would deliver these cookies covered in pink frosting to all our neighbors. I’ve adapted the recipe to be gluten-free, but they still taste like my childhood. They are pillows of sugary goodness. The kit makes 18 large or 24 small cookies. The frosting ingredients are included in the kit.

• You will need: Butter, Vanilla, Egg, butter for the frosting, milk (any kind)
• Tools used at my house: Vanilla, baking pan, spatula, parchment paper. mini-off set spatula
• Ingredients:

Vanilla Sugar Cookies

These cookies are perfect for when you want something simple but completely decadent. They are a little chewy but melt in your mouth. They are the perfect after-school snack or a late-night treat. Makes 18 large or 24 small cookies.

• You will need: Butter, Vanilla, Egg
• Tools used at my house: Vanilla, baking pan, spatula, parchment paper
• Ingredients: Gluten Free Flour Blend, sugar, salt, baking powder, baking soda

Chocolate Chip Cookies

These are the cookies my kids ask for on special occasions. We have been making them for years and they feel like home to us. Now that they are gluten-free no one has to worry and they still get their favorite treat. Makes 18 large or 24 small cookies.

• You will need: Butter, Vanilla, Egg
• Tools used at my house: Vanilla, baking pan, spatula, parchment paper
• Ingredients: Gluten-free flour blend, tapioca powder, sugar, brown sugar, salt, baking powder, baking soda

If you live too far away to come to the kit sale, some recipes are here at DarcysFavorite.com You can find the brownies and chocolate chip cookies along with many other delicious foods.

This post may contain Amazon or other affiliate links. As an Amazon Associate, I earn from qualifying purchases at no additional cost to you.

This amazing gluten-free crusty French bread boule is the thing of dreams. As my son says, “It is just really good, normal bread.”

It’s got a caramelized crust. Soft and chewy insides. The big slices are ready to lather with butter or dip in an amazing soup. There are no compromises here to be gluten-free. It’s just simply really good bread.

Let’s learn how to make it.

Start by measuring the ingredients in three separate bowls.

One bowl contains the yeast, sugar, and warm water so the yeast can activate. It’s just going to be bubbly when ready.

The second bowl will contain more warm water and the psyllium husk. At first, this bowl will seem very watery. Let it sit for just a few minutes and a nice gel will form. Since we have removed all gluten from this recipe, the psyllium husk is going to act as our building block to give the bread structure and height. Plus it is a healthy fiber for your diet.

The third bowl will contain all your dry ingredients. I try to stick with five basic flours or starches in all of my custom recipes. I find that Amazon is the least expensive place to buy them. I usually buy them in bulk and keep all of the dry ingredients on hand. There are times when one item may run out of stock, so it is good to keep a backup supply. These flours are white rice flour, sorghum, potato starch, tapioca starch, and brown rice flour. This recipe doesn’t use brown rice, but others will.

Combine all three bowls into your mixer, or a large bowl if mixing by hand. Start to knead the dough. It will be lumpy and separated at first but as you continue to knead it will start to look more uniform and even have a slightly stringy appearance. Those are great things! We want this dough to turn into a nice mostly smooth dough, even into a large ball that wraps around your mixer. As you continue to work the dough by hand or with the mixer it will begin to resemble a traditional wheat dough.

After kneading for 8-10 minutes, place the dough on a lightly floured countertop and knead for a minute more.

The dough will begin to form a ball. Shape into a round loaf with the seam side down. Turn in a circle for a few turns to seal the bottom, just like you would a dinner roll.

Line a medium-sized bowl with a tea towel. Dust lightly with flour. Place the dough upside down in the bowl. Spritz or lightly drizzle some water on the bottom so that it doesn’t dry out. Cover and let rise for 45-60 minutes or until doubled in size.

As soon as you have the dough rising in a bowl, turn the oven to 450. Place a Dutch Oven, a cast-iron pan, or a cookie sheet inside. Whatever you have to cook the bread. We want both the oven and the cooking device to get very hot. If using a cookie sheet or a cast-iron pan, place an additional small metal pan at the bottom of your oven. You will need to add water to the oven when you add the bread to create a nice steam effect. This will help the bread to rise more when baking.

When the bread has risen, turn it out onto a piece of parchment paper. Cut a design into the top, making several deep cuts. This will give the bread room to grow once in the oven. Spritz with water.

Use the parchment paper as a sling to carry your dough and place it in the pan you will use. If using a Dutch Oven, place several ice cubes under the parchment paper for steam. Quickly add the lid to seal in the moisture. If using a cast-iron pan or cookie sheet, add water to the hot pan at the bottom of the oven. Quickly place the dough in the oven to trap the steam.

Bake for 30 minutes with the lid on the Dutch Oven. At 30 minutes, remove the lid. No matter which method you are using, rotate the bread in the oven to get an even bake. At this point, the bread will be much bigger in appearance, but the crust will be a very light color.

Bake for an additional 30 minutes.

After the full hour of baking the crust will be a dark golden brown. Remove the bread from the oven. Take the bread out of the pan — the most dangerous part, so be very careful. Remove the parchment paper and let the bread cool for at least an hour for optimal texture inside.

Print

Gluten-Free Crusty French Bread Boule

Course Appetizer, Side Dish, Snack

Cuisine American, French

Keyword Bread

Prep Time 20 minutes minutes

Cook Time 1 hour hour

Rise Time 1 hour hour

Total Time 2 hours hours 20 minutes minutes

Ingredients

Yeast Mix

• 245 g warm water
• 12 g active dry yeast
• 28 g sugar

Binder Mix

• 300 g warm water
• 22 g psyllium husk

Dry Ingredients

• 90 g white rice flour
• 90 g sorghum flour
• 200 g potato starch
• 120 g tapioca starch
• 12 g salt

Instructions

• Prepare the Yeast Mix by adding water, sugar, and yeast to one bowl. Whisk to combine.
• Prepare the Binder Mix by adding the warm water and psyllium husk to a separate bow. Whisk to combine.
• Measure dry ingredients into a third bowl. Add dry ingredients to your mixer or a large bowl if mixing by hand.
• Add Yeast Mix and Binder Mix to the dry ingredients. Knead well for 8-10 minutes.
• Dust the countertop lightly with white rice flour. Remove dough from the mixer or large bowl and place on the countertop. Gently knead the dough by hand until smooth. Shape into a ball and spin until the seam on the bottom is sealed.
• In a medium-sized bowl, add a clean tea towel and dust with white rice flour. Place the dough with the seam side up into the bowl. Cover with the sides of the tea towel. I like to spritz with a little water on the dough and the towel to make sure the dough does not dry out.
• Let rise for 45-60 minutes or until doubled.
• At the beginning of the rise turn your oven to 450. Add a Dutch Oven. Both the Dutch Oven and the oven need time to get very warm, usually an hour will make sure they are hot enough.
• When the dough is ready, turn it out onto a piece of parchment paper. Remove the tea towel. Slice several deep cuts into the top of the bread. Spritz with water.
• Use the parchment like a sling to put the dough into the hot Dutch Oven. Add several ice cubes under the parchment to help provide steam during baking.
• Bake for 30 minutes.
• Remove the lid and rotate the Dutch Oven for an even bake. Bake for an additional 30 minutes.
• Remove the bread from the oven. Remove the pan and parchment paper. Place the loaf on a cooling rack for at least an hour before cutting for the best texture.

This post may contain Amazon or other affiliate links. As an Amazon Associate, I earn from qualifying purchases at no additional cost to you.

If you want your bread to be of the best quality, you need to start by using the best tools for making bread.

Whether you are making my Crusty French Bread, Bread Bowls, Dinner Rolls, or Sandwich Bread, these tools are all incredibly helpful and will make your job as the baker much easier.

Bosch Mixer

My Bosch Mixer is a treasured friend. I’ve owned it for about 20 years and use it several times a week. I make bread, cookies, pizza crusts, and on and on. Mixers can be very polarizing. I don’t think they need to be. It’s often a tradition handed down from mother to daughter as to which mixer you use: Bosch or Kitchenaid. Both are excellent. I’ve owned and loved both. My Kitchenaid was damaged in a cross-country move and since I have the Bosch Mixer as well, there was no need to replace the Kitchenaid. Either will work well to make wonderful gluten-free bread.

Kitchen Scale

I’ve used the Escali Kitchen Scale forever. It is really easy to tare, and measure grams, ounces, and pounds, and has a large weight capacity. It has a big enough base that most bowls and plates fit easily while still allowing the display to be visible. The Kitchen Scale has an incredibly long battery life — years if I remember correctly. You can wipe it down with a damp cloth after measuring things like rolls or loaves of bread. Just don’t completely immerse the Kitchen Scale in water. It will damage the sensor.

Pullman Pan

I have used many bread pans, but I find that I have had greater success with gluten-free bread with the Pullman Pan. It has a narrower base and higher sides than a traditional bread pan. It also holds about 9% more dough than a traditional bread pan. Most store-bought square-shaped loaves are baked in the large Pullman Pan, but I prefer the smaller version. It is just the right amount of bread to last my family for a while in the freezer. My recipe for Sandwich Bread uses the small Pullman Pan without a lid.

Shower Caps

I’m not sure who first started using Shower Caps to cover rising bread dough, but the move was genius! I love using these Shower Caps several times over and make sure to save them until they are either wet inside or have picked up any food bits. That is when it’s time to throw that Shower Cap away and get a new one. They are inexpensive and are big enough to cover my largest mixing bowl.

Cutting Board

This cutting board is beautiful and functional. Previously I had been using plastic or inexpensive wooden cutting boards from places like IKEA. I started noticing that the old cutting boards were peeling and chipping and I even found a piece of plastic in our food from a green cutting board. That was the last straw for me. I went on the search for the best cutting boards, and without question, John Boos cutting boards are the highest recommended in the world. It is so expensive but worth every penny. I went to the Boos Factory Outlet to get mine at a discount price. I use it every single day and I don’t worry that I’m poisoning my family anymore.

Parchment Paper

There are endless uses for Parchment Paper, but my favorite is lining a pan to make baked goods easy to remove. I have used both white and brown Parchment Paper and I think it just comes down to personal preference on the color. I prefer purchasing the 200-sheet package so that I don’t need to worry about running out. I also love the flat sheets and not messing with the roll version. The Parchment Paper sheets are easy to cut to fit any size pan but fit a regular cookie sheet right out of the box.

Spray Bottles

I have tried dozens of Spray Bottles over the years and find most of them lacking in functionality. They just don’t seem to work correctly. When I started making my own home cleaning mixtures thanks to GoCleanCo, I needed reliable Spray Bottles for my counter and shower sprays. These Spray Bottles are by far the best thing I have found, and now my old Spray Bottles have all gone in the trash.

Now we obviously are not spraying our food with cleaning solutions. I have all of my Spray Bottles clearly marked to stop me from doing exactly that.

I use a water bottle with water to spritz my dough before letting it rise so that it doesn’t get a dry top. I use a water bottle to spritz inside the oven for better oven spring from my loaves of bread.

Cooling Rack

I think I got my Cooling Rack as a wedding gift over 23 years ago. I’ve been using it ever since. I use the Cooling Rack to hold hot pans. The Cooling Rack is perfect for letting loaves of bread cool without getting soggy. You can even bake with the Cooling Rack when you need to get air under the food to cook it more evenly.

Bread Knife

This Bread Knife is a doozy! It cuts bread better than any other Bread Knife I’ve used in the past. I highly recommend treating it with respect and keeping it out of the hands of small children. It is incredibly sharp and very effective at cutting any type of bread from French Bread to sourdough to sandwich.

Baggies for Storing in the Freezer

I’m amazed at how people store bread. The most efficient way I have for storing gluten-free bread is gallon-sized freezer Baggies. It’s essential that they have an air-tight seal. Gluten-free breads dry out more quickly than store-bought bread because there are no preservatives. I prefer to slice my bread, place pieces of parchment between the slices, and then freeze the bread in Baggies. This keeps the bread fresh for months.

French Bread Pan

I have had my French Bread Pan for about 15 years. I used to use it when making wheat-bread recipes, but it is even better for gluten-free bread. Gluten-free bread has a tendency to spread out rather than up. This French Bread Pan helps it to keep a rounded shape and forces it to curve upward. I use it every time with my Crusty French Bread.

Baguette Pan

My baguette recipe is coming soon, and this Baguette Pan is lovely for getting those long thin loaves. It is perfectly portioned so that you can make sure and shape the loaves correctly. It also helps to stop the bread from spreading out but forces it to push up instead.

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Amazing homemade gluten-free bread bowls used to be a fantasy, but now you can easily make them yourself today.

These rolls are easily made from gluten-free pantry items and can be made as extra-large dinner rolls or as giant bread bowls.

The extra-large dinner roll size will fit about one cup of soup and is pictured here. The giant bread bowl size will fit two cups of soup and would make for an extremely hearty meal. My family usually uses the dinner roll size with our favorite soups like Broccoli Cheddar Soup, Chicken & Bean Soup, or Hearty Chili.

These bread bowls require you to measure out flour using a kitchen scale. This allows us to create a special blend that will provide the lift and texture desired in a bread bowl.

One key component to the bread bowls is whole psyllium husk. Psyllium husk allows us to replace the gluten in bread and still end up with a desirable and tasty product.

If you are looking for more information about the ingredients in the bread bowls, the other flours and starches are all explained in my gluten-free pantry guide.

Making the Amazing Homemade Gluten-Free Bread Bowls

To start the bread bowls, measure the ingredients into three separate containers. Separating the yeast and gel mixtures allows both to have time to bloom and set up as desired.

Add all three bowls to a mixer and start to knead. You can also do this by hand, just be aware it may take a few more minutes. At first, the dough will be very crumbly. As you continue to knead the dough it will become much more uniform and begin to clean the bowl. 

Add the apple cider vinegar at this point. If you add it any earlier, it will turn the dough purple. This is because the vinegar and psyllium husk react without a flour barrier. There is no harm if your dough turns purple, it just won’t look like regular bread dough. 

Knead the dough for at least five minutes in a mixer, 10 minutes if by hand. The dough should be smooth and uniform. It will clean the sides of the bowl and then start to get a tiny bit sticky when it is done kneading.

Remove the dough from the mixture and place it on a lightly floured surface. Separate into the number of rolls you desire: 8 rolls are 200 g each, 6 rolls are 260 g each, and 4 rolls are 395 g each. Shape each piece of dough into a smooth ball by rolling it under your cupped hand until smooth. 

Place on a cookie sheet lined with parchment paper. Cover and let rise for 60 minutes.

Preheat the oven to 450. Place a metal pan on the bottom rack. We will fill this pan with water when we add the rolls to the oven. This creates a steam bath and helps the dough to stay soft longer so that it can have a good oven spring. The oven spring makes for a softer and larger crumb or holes on the inside of the dough.

After the rise, slice 3-4 slits in the top of each roll to allow for expansion during baking.

Place the dough in the oven. Add water to the metal pan at the bottom and bake for 40 minutes. When finished remove from the oven and let cool before serving.

My favorite food to eat with these bread bowls is Broccoli Cheddar Soup. They are the perfect combination for a cold winter day.

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Amazing Gluten-Free Homemade Bread Bowls

Course Side Dish

Cuisine American

Keyword Bread, Roll

Prep Time 20 minutes minutes

Cook Time 40 minutes minutes

Rise Time 1 hour hour

Total Time 2 hours hours

Ingredients

Yeast Mix

• 340 g water, warm
• 15 g active dry yeast
• 30 g sugar

Binding Mix

• 375 g water, warm
• 35 g psyllium husk, whole

Dry Mix

• 370 g potato starch
• 140 g tapioca starch
• 210 g sorghum flour
• 15 g salt
• 30 g olive oil

Add Last

• 1.5 tablespoons apple cider vinegar

Instructions

• Whisk together yeast mix. Let sit.
• In a separate bowl, whisk together the binding mix and set aside.
• In a third bowl, measure the dry ingredient list. Just add the olive oil right on top. It will mix in later. Whisk together.
• Combine dry ingredients, yeast mix, and binding mix in a mixer. Knead for 3-4 minutes or until ingredients are completely combined. If mixing by hand, the kneading may take a little longer to combine.
• Add the apple cider vinegar. Knead for 5-7 minutes longer. The dough will originally clean the bowl, but after mixing for a few minutes it will start to get sticky again and cling to the mixer or counter. That is when the dough is done kneading.
• Place a little sorghum flour on the counter and separate the dough into the desired number of pieces: 8 rolls are 200 g each, 6 rolls are 260 g each, and 4 rolls are 395 g each.
• Shape each piece of dough into a ball and roll it on the counter until smooth. Place on a pan prepared with parchment paper. Cover and let rise for 60 minutes. Preheat the oven to 450 with a metal pan on the bottom shelf.
• Slice 3-4 cuts on the top of each roll. Place in the oven. Add water to the hot pan on the bottom shelf to create a steam bath and help the rolls rise.
• Bake for 40 minutes. Cool before cutting.

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The Best Soft and Buttery Dinner Rolls are everything rolls should be. They are soft and chewy and they are amazingly gluten-free too!

I have worked on this recipe for over a year trying to get the texture and feel just like I remember the old gluten rolls to be. Now, I haven’t intentionally eaten gluten in well over 10 years, but I remember what a roll should be. I’ve also served them to both gluten-free and regular wheat eaters and everyone just loves them. They disappear. They are the best of the best in gluten-free eating.

These rolls go well with just about any meal. We love to have them with Chili, Spaghetti, Ramen, and Italian Chicken.

You are going to need special gluten-free flour components for these rolls. All of the ingredients can be found in my Gluten-free Pantry Guide along with links for purchase. You may find some of the ingredients in your local grocery store or specialty foods store as well.

Making the Best Soft and Buttery Dinner Rolls

You will need to measure each ingredient on a kitchen scale. This is vital to getting good gluten-free bread. You really cannot get the same results with traditional measuring cups and spoons. The kitchen scale I prefer is not very expensive and will last you for years and years.

The most unusual ingredient if you are new to gluten-free baking is psyllium husk. This replaces the gluten in the rolls and gives them strength and structure. It is essential, the rolls will not work without it.

The rolls can be made by hand or with a mixer. If you make them by hand, be prepared to knead for at least 10-15 minutes to get the dough nice and smooth. A mixer does make this recipe much easier.

When the yeast, gel, and dry ingredients are first added together the mixture will seem a little dry and crumbly. That’s ok. It takes a while for gluten-free flour to absorb the liquid and distribute it throughout the dough. Once the dough comes together and starts to feel smooth, add the egg and butter. Mix this in thoroughly and then continue to knead for at least five minutes. It will make the dough smooth and silky.

Lightly dust the counter with white rice flour. Place the dough on the counter and divide it into 12 equal portions about 100 grams each.

Shape each piece into a roll by folding the edges together and then rolling the dough around under your cupped hand until it is smooth. It won’t be perfect, it will seem a tiny bit bumpy, but overall it shouldn’t have any large cracks. If it does, keep rolling until they smooth out.

Once you have all 12 rolls in the pan, place them so they are not touching each other. Spritz with water and cover to rise for one hour. After the rise, the rolls will be puffy and fill the pan like in the picture on the right.

Bake the rolls and then brush them with melted butter after baking.

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The Best Soft and Buttery Dinner Rolls

Course Side Dish

Cuisine American

Prep Time 30 minutes minutes

Cook Time 30 minutes minutes

Rise Time 1 hour hour

Total Time 2 hours hours

Servings 12

Ingredients

Yeast Mix

• 17 g active dried yeast
• 45 g sugar
• 150 g milk, warm

Gel Mix

• 17 g whole psyllium husk
• 325 g water, warm

Dry Ingredients

• 310 g tapioca starch
• 130 g white rice flour
• 70 g brown rice flour
• 45 g sorghum flour
• 20 g potato flakes
• 8 g xanthan gum
• 10 g salt
• 13 g baking powder

Liquids

• 2 eggs
• 2 tablespoons butter, melted

After baking

• 2 tablespoons butter, melted

Instructions

• Add the yeast, sugar and warm milk to a bowl. Whisk.
• Add the psyllium husk and warm water to a second bowl. Whisk.
• Add dry ingredients to a third bowl. Whisk.
• In a small fourth bowl, melt the butter. Add the eggs and whisk together until combined.
• Add the dry ingredients, yeast and gel mixture together to the mixer. Start kneading, either by hand or with a mixer. If kneading by hand, please know that it will take some extra time to work the mixture into a smooth dough.
• Once combined, add the egg and butter mixture. Knead for at least 5 more minutes or until you have a very smooth dough.
• Prepare a 9×13 baking dish with non-stick spray.
• Lightly sprinkle the counter with white rice flour. Remove the dough from the mixer and separate into 12 equal portions. Each should be about 100 grams.
• Shape each piece into a roll by pushing flat, folding the edges together and making into a ball shape. Roll the ball on the counter until smooth. You may need a light amount of flour to prevent sticking. Transfer the roll to the baking dish. Complete with all 12 rolls. the rolls should not touch at this point.
• Spritz with a little bit of water and cover and let rise for one hour. Preheat the oven to 375 about 15 minutes before the rise is finished.
• Spray the rolls with a little water and bake for 30 minutes. They should be golden brown on top.
• Remove from the oven and brush rolls with melted butter.
• If you have any leftover rolls, separate and freeze. To reheat, warm each roll in the microwave for one minute or until soft and squishy again.

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This is absolutely the best gluten-free French bread. It’s crusty. It’s squishy. And it’s so good you can serve it to anyone in your home — those that eat gluten and those that don’t. I serve it to guests often and they are surprised I can eat it. When we explain it’s gluten-free they just don’t believe it. This bread is a keeper.

It goes well with my Chicken & Bean Soup or Hearty Chili with Vegetables. Additionally, you could serve it on pasta night with my Amazing Spaghetti with Vegetables, with a salad for a light dinner.

If you have never made gluten-free bread before, it is ok! We are going to walk through it step by step and help you know what to expect.

One of the first things you are going to need is a kitchen scale. A kitchen scale is a vital piece of equipment in gluten-free baking — we just can’t measure with cups and get the desired texture. You will also need three bowls for measuring. Additionally, we will use either a mixer or a large bowl for kneading the dough.

To get started with gluten-free crusty French bread, you will need a few special ingredients. These will come from your gluten-free pantry items. The most unusual is psyllium husk. This is an essential ingredient. Our bread will not work without it. The best version I have found is on Amazon. This psyllium husk is light in color and has a good flavor. We will mix it with water to form a gel. Unbelievably this will replace gluten and build a strong structure for our bread.

Our first bowl will be yeast, water, and sugar. By letting the yeast sit while we gather the other ingredients we can prove that it’s active and ready to use — it will get all frothy as it sits.

The second bowl will be the psyllium husk and water mix. As it sits the two will form a gel essential to the bread.

Our third and largest bowl will be the remaining dry ingredients. If you are making the dough by hand, you can use this largest bowl to combine all the ingredients together.

When you first add all the ingredients to the bowl of your mixer, it will appear separated, dry, and look nothing like bread dough. Please be patient. After a few minutes, the dough will come together and start to collect into a large ball as you can see in the first photo. Keep on kneading.

Unlike bread with gluten, for gluten-free bread, it’s important to keep kneading past this point. You want to knead until the flours absorb all the liquid. You will know this has happened when the ball starts to relax and the dough spreads in a mixer, shown in the second photo.

If making the dough by hand, add all of the ingredients to a large bowl. Knead with your hands or a dough whisk. The dough will be very dry at first. Keep working the dough in the bowl until most of it comes together into one ball. Then transfer it to the counter and keep kneading. You will know it is done when it is very uniform in texture and starts sticking to the counter a little bit.

Please note — the recipe indicates adding the apple cider vinegar very last directly to the mixer after the dough has had a few minutes to come together. If you add the vinegar too early, the vinegar will react with the psyllium husk and turn the dough purple. No one wants purple dough, so be sure to wait to add the vinegar.

Prepare a cookie sheet or French bread pan with parchment paper. You will want to fold it in half and then open it a bit. We are going to use parchment paper to keep the loaves from joining together in the oven as gluten-free bread loves to spread sideways. Using the French bread pan will minimize the spread and make the loaf slightly more round.

To shape the bread divide it into two equal portions. Using a little brown rice flour on the counter, flatten it out into a rough rectangle. Roll the rectangle up into a log. Then squish the ends and the bottom seam so they are no longer open. Roll the log a few times on the counter to smooth it out. Place the dough onto the prepared pan. Next roll the second half of the dough in the same way.

Place the two loaves side by side, making sure to leave the parchment high between the loaves so that they will stay separated during baking. I often spritz my bread with a little water before covering it to rise. It helps keep the tops soft.

Next, cover and let the bread rise for 40-60 minutes. Depending on the temperature in your room adjust the time for the rise — if it’s warm, use the shorter time. If it’s a cold winter day let it rise a bit longer. Now the dough won’t double, but it will get larger in size. About 30 minutes into the rise start warming the oven — don’t forget to add a metal pan on the bottom rack for our steam bath.

Just before putting the bread in the oven, slash four or five deep cuts that overlap into the top of the bread. The scoring should be between 1/4 to 1/2 inches deep. Add your loaves to the hot oven and be sure not to forget to add about a half inch of water to the hot pan on the lower rack.

Bake that beautiful bread for about 40 minutes, turning halfway. Let it sit on a cooling rack after it comes out of the oven for at least 15 minutes. It’s best if you let it cool all the way, but warm fresh bread is such an indulgence it is hard to wait.

If you don’t finish all the bread in one sitting, slice it as desired and freeze. To eat later, warm the slices up in a microwave. If the slices seem firm, warm them a little more. It is usually about 30 seconds per slice in my microwave at home.

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The Best Gluten Free Crusty French Bread

Course Side Dish

Cuisine American

Prep Time 20 minutes minutes

Cook Time 40 minutes minutes

Total Time 2 hours hours

Servings 8

Ingredients

Yeast Mix

• 340 g warm water
• 15 g active dry yeast
• 30 g sugar

Binding Agents

• 375 g warm water
• 30 g psyllium husk

Dry Ingredients

• 360 g potato starch
• 140 g tapioca starch
• 210 g sorghum flour
• 15 g salt

Add Very Last

• 1 ½ Tablespoon apple cider vinegar

Instructions

• Measure the three ingredients in the yeast mix into a bowl. Whisk to combine. Set aside
• Measure the binding ingredients in a separate bowl. Whisk to combine. Set aside
• Measure out the dry ingredients in a separate bowl.
• Add dry ingredients into your stand mixer. Give them a quick stir to combine.
• Add the yeast mix and the binding mix to the dry ingredients in the mixer. Start kneading. The mix will be very dry at first.
• When the mix starts to combine, add the apple cider vinegar directly to the mixer.
• Knead until the dough is combined, passes through the dry stage and starts to stick to the side and bottom of the mixer.
• Place the dough on a surface lightly coated in sorghum flour. Divide into two equal portions. Shape each portion into a flat rectangle, roll into a log, secure the sides and seam at the bottom. Set loaf on a piece of parchment paper on a cookie sheet or loaf pan. Repeat with other loaf. Make sure the parchment is between the two loaves so they don't join together in the oven.
• Cover and let rise 45-60 minutes. About 30 minutes into the rise, set the oven to 450 degrees and add a metal pan on the bottom rack of the oven.
• After rising, score the bread four or five times. Place the bread in the oven. Add about a half inch of water to the metal pan at the bottom of the oven. Close the oven door and don't open for the first 10 minutes of the bake.
• Bake for 40 minutes. Rotate half-way through if needed.
• Let cool on a cooling rack before cutting bread if possible. If not possible, let it sit at least 15 minutes before cutting.