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.

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.

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

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.

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 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.