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Gluten-Free Yeast Dinner Rolls

November 25, 2019 by Kari @ The Savory Celiac 63 Comments

Disclaimer: Please note that some of the links below are affiliate (Amazon) links and I will earn a small commission if you purchase through those. I only suggest products that I use and love and that I know you will, too! Please let me know if you have any questions about anything listed below. 

I made no less than about 12 batches of these gluten-free yeast dinner rolls until I got them just right! Not kidding. I tried different flours, adding eggs, and varying amounts of yeast. Pretty sure I was having a dance party in my kitchen when I finally got it!

I think it’s important that I share this recipe with everyone!

The Flour is Key

One little secret I have is the kind of flour that we like to use for breads/pizza crusts. This very special flour is called Caputo Fiore Glut. Caputo is an Italian company based in Naples, AKA the birthplace of pizza. We use this gluten-free flour for our pizzas we make.

In the past we have special-ordered the flour from one of our local Italian restaurants. But, we typically order it off of Amazon. One of the reasons it’s great for these types of recipes is that it is very fine. It doesn’t have a gritty texture. Another factor that helps in the consistency of these rolls and our pizza dough is that this flour contains wheat starch. Let me explain about why I’ve decided it’s safe for myself to consume.

What Exactly Is Gluten-Free Wheat Starch

I completely understand why it’s frightening to see the word “wheat” in a gluten-free product. Yes, that’s VERY true that we shouldn’t be eating products with regular old wheat in it. But the starch of the wheat grain is a completely different part from the protein portion, otherwise known as gluten. This gluten protein is what causes the auto-immune reaction in those with Celiac Disease.

Please note that if you have a wheat allergy, you absolutely cannot consume this product! Wheat starch is still wheat (it’s just not gluten).

I found a helpful explanation on the Gluten-Free Living website describing the process is for separating out the wheat starch:

“The main components of wheat are fiber, starch and gluten protein. Extraction involves milling the wheat into flour, making dough and washing out the starch. Starch dissolves in water but gluten does not, so the gluten-protein sediment sinks to the bottom. Then the starch solution can be drained off and dried.“

The FDA does also allow wheat starch in gluten-free foods if they are labeled gluten-free and can confirm that the proper testing has been done.

Italians Just Know What They’re Doing

You will also notice this green label on the bag of gluten-free Caputo flour. This green label denotes that the product is registered with the Italian Ministry of Health Gluten-Free Foods.

I did quite a bit of research regarding this symbol. This proved to be quite difficult because everything I found was written in Italian – a language which I do NOT speak or read. This symbol means that it is on a national registry for foods that are safe for people with Celiac Disease to consume.

In order to get this green symbol, the products need to meet certain regulations by the Italian Celiac Association (AIC). AIC might sound familiar to you because they are more well-known for how they certify restaurants. If you haven’t heard yet, Italy is amazing for gluten-free and celiac-safe restaurants. Here is another resource with a list of requirements by the AIC: https://www.italianfoodexcellence.com/gluten-free-certification/.

Here are a few more links to resources regarding gluten-free product testing, the AIC, and the Italian Ministry of Health’s Gluten-Free Foods:

AIC and Celiac Disease

AIC and Celiac Disease

Italian Ministry of Health Registry of Gluten-Free Foods

Did you know that Italians with Celiac Disease can also get a monthly stipend from the government to help pay for their gluten-free foods? That’s amazing!!! This green symbol also indicates the products meet certain requirements and are eligible to be purchased with the stipend from that program.

Celiac Disease Foundation has a nice explanation on their website about the steps Italy takes to help their residents with Celiac Disease. You can read about it HERE.

Another reason that I feel comfortable eating this product with wheat starch in it is because I have been to Italy. They know what they are doing when it comes to gluten-free foods. Italians take it seriously. I am sure that during my travels there in 2018 that I consumed products with wheat starch when I dined out. My time there was some of the most glorious couple of weeks since my diagnosis. Gluten-free foods are available everywhere. And the taste and texture was just like all the other regular foods there. I have a full blog post about my trip to Italy with lots of photos of all the yummy food I was lucky enough to indulge in!

I Really Want To Make This Easy For You, But…

Even though this Caputo flour is what we typically use for breads/pizza dough in our house that doesn’t mean you have to as well. I understand that it’s not as readily available as the flour blends you can purchase on your next run to the grocery store. And I also know that some people might be hesitant to use products with wheat starch.

For those reasons, I did also test this recipe using the Cup4Cup flour which I have been using recently. I like the finer texture of this flour compared to Bob’s Red Mill 1-to-1 Gluten-Free Flour Blend. I have been a loyal Bob’s Red Mill user since the beginning of my diagnosis, but I have noticed it can be dry and kind of gritty so I am expanding my horizons and trying some other options recently.

The roll on the left is using Cup4Cup. The roll on the right is made using Caputo Fiore Glut.

I’ll be completely honest with you. The Caputo flour just works better. Because it is so fine and because it is made with certain ingredients it absorbs the liquid better and it gives a nice stretch in the bread. This stretch and chewiness is what we love about regular breads. You can still use the Cup4Cup with this recipe, but they will be denser, drier, and flatter. The flavor is there, but the texture is just not perfect yet. I can keep working on that for you!

Gluten-Free Bread Dough vs. Regular Bread Dough

Not all gluten-free yeast dinner rolls are the same. And this dough is not like regular dough. There is no kneading, no bread hook on the mixer, and no double-proofing. The consistency of this gluten-free yeast dinner roll dough is kind of like a thick batter, not a dough.

You’ll want to use a regular paddle attachment on your mixer. And then I scoop this wet mixture out of the bowl with my medium cookie scoop which I love and use for lots of things! Then I cover it tightly and put it in my somewhat warm oven to proof, which is when the yeast has time to release the carbon dioxide to make the dough expand and rise.

Yeast

Yeast is a beast of it’s own. The quality of your yeast can make a big difference. Expired yeast may not bloom and then you’ll waste all this time and energy on rolls that don’t rise. I like to use the Fleischmann’s Active Dry Yeast (not the Instant). Just follow the directions on the back of the package to activate the yeast.

Proofing a yeast dough requires a certain temperature for the yeast to be happy and to grow. You can do a room temperature proof on the counter if the temperature is at 75° Fahrenheit. My house is never that warm. So I do a warmer proof in my oven. I preheat it to the lowest temperature (which is 170° on my oven), turn it off, and let the temperature come down to about 100° before I put the dough in to proof. I do have an oven thermometer I can hang in to make sure it’s warm, but you don’t want it too warm because anything above 115° Fahrenheit can either kill the yeast or you’ll over-proof the dough and then you’ll have rolls with big air pockets.

  • Dough before proofing.
  • Dough after proofing.

You can also put it in the cold oven and then put a glass dish on the shelf with about an inch of boiling water. This will keep it nice and warm and moist in the oven.

These rolls can be finicky so I will give very detailed instructions in the recipe. I will walk you through it step-by-step and provide some photos of what you are looking for every inch of the way!

Pin Recipe Print Recipe

Gluten-Free Yeast Dinner Rolls

For this recipe, I use a special flour blend from Italy called Caputo Fiore Glut. It was specially designed for pizza dough and this type of bread that has a chewy and light crumb. These rolls are about as close to the real deal yeast dinner rolls you're used to on your Thanksgiving Day table, but they're gluten-free.
Prep Time30 mins
Cook Time20 mins
Proofing Time1 hr
Course: Breads, Dinner, Holidays, Side Dish
Servings: 24 Rolls
Pin Recipe

Ingredients

For the Rolls

  • 3 ½ Cups Gluten-Free Flour Blend - Like Caputo Fiore Glut (a fine flour blend from Italy that can be purchased on Amazon)
  • 6 Tablespoons Granulated Sugar
  • 1 Teaspoon Salt
  • 2 Cups Milk - 2% or Whole Milk
  • 5 Tablespoons Butter
  • 4 Tablespoons Extra melted butter for brushing on rolls before and after baking

For the Yeast

  • 1 Packet Active Dry Yeast - I prefer to use active dry yeast and not instant
  • 1/4 Cup Lukewarm water - Temperature between 110° and 115°
  • 1/2 Teaspoon Granulated Sugar

Instructions

To activate the yeast

  • Add the yeast packet and 1/2 teaspoon of sugar to 1/4 cup of the lukewarm water. Use a food thermomenter to make sure that the temperature is between 110° and 115° so that the yeast can activate it. You can kill the yeast if the water is too hot and then your rolls won't rise.
  • Let this sit for about 15 minutes, until it "blooms" which means that the yeast comes alive. It will look sort of foamy/fuzzy and it you won't be able to see any yeast granules in the water anymore.
  • If the yeast doesn't bloom during this time then your yeast is "dead" and won't work. You'll need to start over.

To create the rest of the dough

  • In a mixing bowl, add in the flour, sugar, and salt. Make sure the paddle attachment is on the mixer.
    To measure the flour correctly for this recipe, I like to scoop it gently into the measuring cup and then level it off. You don't want to dig the measuring cup into the bag of flour because it gets too compacted. Then there will be too much flour in the dough.
  • Warm the milk and butter together and check the temperature to get it between 110° and 115° just like you did for the yeast. Use the microwave for this step and check it in 15 second increments until you get to the desired temperature.
    Pour this into the flour mixture.
  • When the yeast is bloomed add that into the mixing bowl. Mix everything together on slow for about a minute so that it starts to combine. Scrape down the sides. Then mix on medium for 3-4 more minutes. You want it smooth with no clumps. It will be a very sticky consistency, but it still needs to hold it's shape (somewhat).
  • Warm up your proofing area to get it to about 100° Fahreneheit.
  • If you are using a non-stick pan, spray with cooking spray. Scoop the dough into a 9×13 inch baking pan (metal works best – non-stick is even better). You'll want to have 4 rows going across the top and 6 rows going down.
  • Wet your fingers and pat down and smooth the tops very gently.
  • Cover with plastic wrap and make sure it's tight on the top. Then cover with a towel and place into your proofing area.
  • Let these sit for one hour until they have proofed enough to be doubled their original size.
  • After they are done proofing, remove them from the oven and then preheat it to 350° Fahrenheit.
  • Remove the plastic wrap from the top of the pan and very gently brush the tops of the dough with melted butter. Put the pan into the preheated oven and bake for 20 minutes. The tops will be golden brown.
  • Brush the warm rolls with more melted butter and sprinkle with sea salt. These are best served warm, but they can be stored in an airtight container for a few days and then warmed up in the microwave.

Notes

  • This recipe can be cut in half. If you are doing that you’ll want to get a food scale to measure out the yeast just right – you are looking to get 3.5 grams. If you don’t have a food scale, you’ll need to measure out 1 ⅛ teaspoons. Also, these work great in a round cake pan if making only 12 rolls. 

As you’ve noticed, there is also a lot of dairy in this recipe. I cannot guarantee that these would turn out if using a dairy-free alternative. But if you do it and it works, please comment below to share your success!

If you’re looking for another recipe using this Caputo Fiore Glut flour then check out my Gluten-Free New York Style Bagels recipe!

Bread

I received a question from a reader if this recipe will work for making a loaf of bread. And YES it does, with just a few modifications.

  1. Reduce the amount of sugar in the original recipe to 3 Tablespoons. The sweetness in the original recipe is great for the dinner rolls, but it’s too much for regular sandwich bread.
  2. This recipe makes a decent amount of dough so I used my 10 x5 inch bread pan. If you don’t have a pan that size, then you can just separate the batter in half and use two smaller loaf pans.
  3. Pour the batter in the bread pan and spread it evenly with a spatula. You don’t need to brush it with melted butter or anything before/after baking. Proof in the oven for one hour just like the rolls.
  4. Bake at 350° for about 30-35 minutes or until the crust on top is a solid brown color and it sounds hollow if you lightly tap on it.
  5. Let it cool completely before slicing. You can store it in an airtight container on the counter for a few days or freeze it for later.

Remember to PIN this recipe for gluten-free yeast dinner rolls for future!

**As an added bonus, if anyone is interested to know if I tested this flour with my Nima Gluten Sensor. Yes! I have tested at least 3 of the orders we’ve gotten, both dry flour and the final product, and it has been gluten-free every time!

Filed Under: Recipes Tagged With: Gluten-Free Bread, Gluten-Free Holidays, Gluten-Free Recipes

Previous Post: « Thanksgiving Turkey Cheeseball (Gluten-Free)
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Reader Interactions

Comments

  1. Helen

    January 13, 2021 at 1:35 am

    5 stars
    OMG these are the best rolls ever!!! I’ve been searching, practicing, doing what I can with the Caputo GF and this by far is the BEST! How would you make baguettes with this? Thank you so much for sharing this recipe! Can’t wait to try the bagels and cream puffs!

    Reply
    • Kari @ The Savory Celiac

      February 8, 2021 at 8:39 pm

      Hi Helen!! I am so glad you loved these rolls! I working on a baguette recipe and also a French bread recipe. It’s taking lots of trial and error to get those right!

      Reply
  2. Erin

    January 7, 2021 at 8:59 pm

    5 stars
    My son has celiacs and he devours these in a couple of days. I just used a flour blend from Winco so they aren’t light and fluffy as the picture showes. They are fairly easy to make, I’ve made these a few times now and will continue to use this recipe.

    Reply
    • Kari @ The Savory Celiac

      January 11, 2021 at 1:24 pm

      Thanks for sharing your success with this recipe, Erin! I am so glad your son can enjoy these!!

      Reply
  3. Lisa

    December 30, 2020 at 1:40 pm

    5 stars
    Just wanted to report back at how awesome this recipe is, specifically with Caputo Fiore Glut flour. I followed the recipe exactly. Even used silicone hot pads to place my warmed ingredients on so they would not cool down too fast. I was so amazed at how fluffy the rolls were. The recipe was difficult as the rolls wanted to reconnect to each other as they were raising but the end product was crazy good, crazy like gluten rolls & they separated from each other without a problem. I have one request please, I would love to get baking measurements in weight – it often takes recipes to the next level. Thank you so much for the recipe. I am now searching your site for more recipes using this flour & your expertise!

    Reply
    • Kari @ The Savory Celiac

      January 2, 2021 at 1:10 pm

      Hi Lisa!! Thank you so much for your very thoughtful review and helpful suggestions!! I have taken a big break from my blog this year but I am hoping to get back into it more consistently now; going forward and I am going to be more cognizant that measurements in weight are requested and better for my readers from all over. I appreciate you sharing that with me. AND, I am absolutely thrilled to hear that you loved this recipe as much as I do. I couldn’t be happier to hear they reminded you of regular ol’ gluten rolls! Happy New Year to you!

      Reply
  4. Lisa

    December 19, 2020 at 9:58 pm

    I have a lot of GFJules all purpose flour. It is also finely ground – not gritty at all. Have you ever tried this recipe using that flour? I don’t believe her flour has wheat starch in it though.

    Reply
    • Kari @ The Savory Celiac

      December 19, 2020 at 10:19 pm

      I haven’t tried this recipe with her flour, but I have no doubt that it will still work great! They may just turn out a tad bit denser than these using the Caputo flour. If you do try it, please report back – I’d love to hear how it is!

      Reply
  5. Shauna

    November 27, 2020 at 9:25 am

    5 stars
    I made these for thanksgiving yesterday and they were the hit of the day! A lot of happy GF folks in my home 🙂 Thank you!! Any thoughts on making these into a cinnamon roll? My kiddos are dying for a good one and I think this flour could be the answer?!

    Reply
    • Kari @ The Savory Celiac

      November 29, 2020 at 11:13 am

      Hi Shauna!! I am SO glad to hear these were a hit on Thanksgiving!! I haven’t tried making cinnamon rolls with this dough, but I agree that this flour would work great. I think this recipe could be a good place to start: https://iowagirleats.com/gluten-free-cinnamon-rolls-recipe/. I’ve found the Caputo flour is much finer than other flours so you might need to add a little extra to the dough batter to get it the right consistency and not too sticky. If the dough does seem too sticky at first, start with adding just a couple tablespoons of flour at a time until it looks like the dough in Kristin’s recipe. Please let me know if you make them and how they turn out!!

      Reply
      • Shauna

        January 5, 2021 at 2:42 pm

        5 stars
        Hi! I tried Kristen’s recipe out using the Caputo flour and they came out amazing! I ended up using 9 extra TBSP which may have been a couple too many but they still turned out delish! My children declared them better than real cinnamon rolls! They were not difficult and well worth the rise times!

        Reply
        • Kari @ The Savory Celiac

          January 6, 2021 at 8:33 am

          Thank you so much for sharing your results, Shauna!! I mean, who doesn’t love a good cinnamon roll?! 😉

          Reply
  6. Marene Cote

    November 26, 2020 at 9:09 am

    5 stars
    Thank you very much for this great recipe! I love this flour and I look forward to more recipes to use it. My rolls turned out to be amazingly like regular rolls. My husband loves them. We are having them with our Thanksgiving meal today.. I used skim milk and did not salt them. I might try your bagel recipe next since I have some time off work this weekend. 🙂

    Reply
    • Kari @ The Savory Celiac

      November 26, 2020 at 9:31 am

      Hi Marene! I am so glad to hear that your rolls turned out delicious. They will be a great addition to your turkey day meal! Happy Thanksgiving to you and can’t wait to hear what you think about the bagels!

      Reply
  7. Jered

    October 25, 2020 at 6:22 am

    Hi There! I just bought some of the Caputo gluten free flour blend and am pretty excited to try this recipe out. This is probably a dumb question but, what did you use to scoop the mix into the pan to get the little balls? I haven’t tried making it yet but, I’ve always found that gluten free dough is so sticky is almost impossible to work with!

    Cheers

    Reply
    • Kari @ The Savory Celiac

      October 25, 2020 at 10:49 am

      Hi Jered! Not a dumb question – you’re right that GF dough is usually really sticky and this recipe is definitely that way! That’s what keeps them so light and fluffy. I did mention in the blog post that I use a medium cookie scooper (but this was a long blog post and it was maybe a bit hidden in there). If you don’t have a cookie scoop then use 2 spoons to kind of make a round ball form. Then you can wet your fingers once it’s scooped into the pan and form them a little more. Do leave a little bit of space between each dough ball so that when it rises, you can get a good shape to the rolls. Let me know if you have more questions. And enjoy!

      Reply
  8. Ginger Bardenhagen

    September 28, 2020 at 10:32 am

    HI there! I too have been using the caputo gf for a while for my pizzas. I discovered it at the Detroit airport on my way back from a trip to Mexico. They offered a homemade gf pizza in their pizza oven and I was so blow away by it, I didn’t believe it was gf. I went and chatted with the chef and he showed me the bag of flour they use for starter and I took a photo and found it on amazon. We too have the Ooni pizza oven, because of this flour! I have been experimenting with baguettes using a recipe that is halfway between the pizza recipe and the focaccia recipe for hydration. It works great but never browns as much as I would like. I should try baking them in the Ooni. I have made a few boules too with the same dough. I am excited to find your recipe for rolls and bagels, as I have been thinking this dough would be excellent for bagels. I do want to try a sourdough version and really let it sit in the fridge for several days before baking. I am want to make a nice crusty European style loaf for some grilled cheese.
    I am so glad to find someone else experimenting with this flour and loving it!

    Reply
    • Kari @ The Savory Celiac

      October 6, 2020 at 1:54 pm

      Hi Ginger!! I am so glad to hear that you like the Caputo flour, too. I’ve been hearing from lots of people that they really feel like this flour helps them to replicate their favorite gluten-filled foods. I did respond to your other comment about my cream puffs, but wanted to make sure you saw it. Here is the link to the cream puff recipe: https://thesavoryceliac.com/gluten-free-cream-puffs-with-whipped-cream-filling. Thanks for sharing your love of Caputo with me!

      Reply
      • Ginger

        December 23, 2020 at 4:03 pm

        The rolls are in the oven baking as i type, they smell and look great . i needed to use more flour to get the texture in your photo, thank you for posting that photo. It’s really dry in our house right now. I forgot to mention that i’ve used the caputo gf flour twice to make German style pretzels and pretzel rolls using lye.and the NYTimes recipe, straight cup for cup substitution.

        Reply
        • Kari @ The Savory Celiac

          December 28, 2020 at 9:14 pm

          Hi Ginger!! Hope you loved the rolls! I am glad the photos were helpful for you and I will DEFINITELY need to try out that pretzel recipe fro NYTimes. Thanks for the great tip!

          Reply
    • Lisa

      December 19, 2020 at 9:52 pm

      I have found some recipes use potato flakes to help the rolls brown, they only use a tablespoon or two.

      Reply
      • Kari @ The Savory Celiac

        December 19, 2020 at 10:16 pm

        Thanks for sharing that great tip, Lisa!

        Reply
  9. Melina Chan

    September 6, 2020 at 8:24 pm

    Can we use this for sourdough bread rolls? I would love to try that!

    Reply
    • Kari @ The Savory Celiac

      September 13, 2020 at 3:59 pm

      Oh, I’m sure you can! I haven’t tried it myself yet, but I don’t see any reason why it wouldn’t work. Please let me know how it turns out if you try it!

      Reply
      • Melina Chan

        October 8, 2020 at 5:24 am

        Yes it works but I think have to reduce the milk by half with 1 cup of starter instead! I had to add more flour. However it looked like a large cake vs individual bread buns

        Reply
  10. Terry S

    August 4, 2020 at 9:43 am

    5 stars
    Loved the recipe and just wanted to leave a comment that I tried this recipe with almond milk and it worked!
    I am looking forward to trying more of your recipes with this flour.

    Reply
    • Kari @ The Savory Celiac

      August 5, 2020 at 9:37 am

      Wonderful, I am so glad to hear it worked with almond milk!! Thank you for sharing!

      Reply
  11. Carla Niro

    July 15, 2020 at 1:50 pm

    I know you Are the savory celiac Backer. I amItalian
    And I just love Caputo gf

    I was wondering if I can bake cakes and muffins and cookies with this flour. I am sure you would know!

    Thank you
    Carla

    Thanks so much

    Reply
    • Kari @ The Savory Celiac

      July 28, 2020 at 8:47 pm

      Hi there!! Thanks so much for reaching out all the way from Italy!! I <3 Italy! I don't have a ton of experience using this flour for things other than breads. My first instinct is that it will work just fine...but you will most likely need to add more flour to whatever recipe you're following because the consistency of the flour is so fine. I would suggest that you would need to add an extra ½ cup to ¾ cup more flour. If you want to try it yourself, I would probably start with a recipe you're familiar with, like chocolate chip cookies or something like that. Then you can know what the consistency of the batter is supposed to be like and add more flour until you get to the right density. Sorry I can't be more help at the moment. Thanks again for your note!!

      Reply
  12. Gina

    July 13, 2020 at 11:47 am

    I just ordered this flour based on the recipe for gf pizza crust in The Elements of Pizza & now I’m excited to try your rolls and bagels. Do you have any idea what the “flavoring” is (listed in ingredients)? I’m trying to track it down as I’d like to gift some of the flour to a friend.

    Reply
    • Kari @ The Savory Celiac

      July 21, 2020 at 12:32 pm

      Hi Gina!! I am so sorry I didn’t see your comment until now; my apologies for the delay in responding. I am unsure what the flavoring is in this flour. I tried to search online, but didn’t see anything. Caputo does mention a lot about “proprietary” ingredients on their website so I don’t know if they would be willing to share it. 😉 I sent an email to them so I can let you know if/what I hear back!

      Reply
      • Gina

        July 25, 2020 at 6:24 pm

        You’re so kind—thanks for taking time to read my comment & reply. I’ve been baking gf for a good ten years & sort of plateaued for awhile (same old, same old). Excited to get excited again with your blog!

        Reply
  13. Tanya

    June 16, 2020 at 12:56 am

    I was just gifted the Caputo blend to make these and am wondering if you measure your flour by scooping it out of the bag and then leveling it off, or spooning it into the measuring cup and then leveling it. Many GF recipes specify that the flour needs to be spooned instead of scooping it with the cup like you would with all-purpose wheat flour. I look forward to making this as soon as I get some yeast!

    Reply
    • Tanya

      June 16, 2020 at 1:00 am

      I was in such a hurry I didn’t read the full recipe. You specified your measuring technique in the instructions! That’s what I get for doing this late at night. 🙂 I’ll let you know how these turn out! Thanks!

      Reply
      • Kari @ The Savory Celiac

        June 18, 2020 at 9:43 pm

        Haha, that’s funny! That’s sounds like something I would do! I try to be very detailed in my instructions because I know how it feels to put so much work in to a GF recipe and then it not turn out. I hope you enjoy these rolls and can’t wait to hear how you like them!

        Reply
  14. Megan

    June 7, 2020 at 3:28 pm

    I tried this recipe and they turned out flat and gummy inside. Everything seemed to be going fine until the baking. After twenty minutes they were still very pale. Any idea where I might have gone wrong? I used Namaste gluten free four blend. My yeast seemed fine, so I don’t think that was the issue, and I’ve made other successful yeast recipes with the same yeast. Could it be the flour blend? Or an oven temperature issue? I set the oven to 350, but I don’t have an oven thermometer, so I’m not positive how accurate it is.

    Reply
    • Kari @ The Savory Celiac

      June 8, 2020 at 3:50 pm

      Oh bummer, I’m so sorry to hear that Megan. I have not tried to make these using Namaste, but I did make them once with Cup4Cup (which is very similar to Namaste ingredient wise). They did turn out slightly flatter and denser than using the Caputo flour I typically use and talk about in the blog post, but I’ve honestly never had these turn out gummy. Did your dough seem really heavy and thick? The consistency of regular 1:1 flours can be heavy compared to the Caputo so you could try a little less flour in the batter. Did your rolls rise to double in size before baking?

      I definitely think you could trust your gut and cook them longer if you don’t think the color at 20 minutes looks like they are done. They should have a little bit of golden brown color to them. If you every want me to walk you through it in real time, feel free to email me at kari@thesavoryceliac.com and I’d be happy to do that!

      Reply
  15. Nancy Yarmak

    May 24, 2020 at 9:36 pm

    5 stars
    Thank you for this fantastic recipe. I have made it 3 times and it is great every time. I am looking forward to more recipes using the GF Caputo flour.

    Reply
    • Kari @ The Savory Celiac

      May 25, 2020 at 9:10 pm

      Hi Nancy!! Thank you so much for sharing that with me – I’m thrilled to hear that you like this recipe. 😉 I am working on more Caputo GF flour recipes for you!

      Reply
  16. Allison

    May 6, 2020 at 3:27 pm

    These are SO GOOD! i am so excited to try the bagels! I have made both the rolls and the loaf of bread. A donut repine with this flour would be AWESOME!! Thanks for your recipes!!

    Reply
    • Kari @ The Savory Celiac

      May 8, 2020 at 10:33 pm

      Allison, I am so so happy you enjoyed these rolls!! I agree that donuts would be perfect with this flour. I’m going to attempt a cream puff this weekend so I’ll be sure to let you know how that goes!!

      Reply
      • Allison

        May 21, 2020 at 6:10 am

        Yum!! How were they? So, when I make my tolls, the dough kind of flattens when I scoop it out, and they still rise and get fluffy and are delicious, but they kind of meld together, and you can’t see the lines of where each roll is super well. Does that make sense? I would add a picture, but don’t see how to. Do you know why it might be doing this? It’s happened more than once. Does my dough need more flour? Should I bear the dough longer?

        Reply
        • Kari @ The Savory Celiac

          May 22, 2020 at 3:26 pm

          Hi Allison, I have a couple thoughts on why the rolls might be getting too big and you can’t see where each one starts and ends. First, you can try to separate them farther apart before proofing. Also, they. might be over-proofing. You could maybe try to proof them for a little less time. Or at a lower temperature. Sometimes when they proof too warm or too fast they kind of blow up really big and fast with big air pockets. Those are just my initial thoughts. Sorry I don’t have the ability to add photos in the comments here, but if you want to send me an email at kari@thesavoryceliac.com we can talk through it there, too!

          The cream puffs turned out absolutely amazing!!! I’ll post them soon!

          Reply
  17. Eve

    April 20, 2020 at 9:54 am

    My dough. Was just liquid, I poured in a bread pan.
    I tried adding more flour and ran out of it before it got thicker.
    Not a favourite.

    Reply
    • Kari @ The Savory Celiac

      April 20, 2020 at 2:57 pm

      Hi, Eve! I’m sorry to hear these didn’t work out for you – it sounds like your measurements were off.

      Reply
  18. Shirley

    April 12, 2020 at 9:20 am

    Hi Kari,

    Your recipe doesn’t need xanthan gum? Because all gluten free recipes call for xanthan gum if I remember correctly!

    Can I also bake the dinner roll in 6 cup muffin pan? I don’t have a big bake pan like yours. Thank you!

    Reply
    • Kari @ The Savory Celiac

      April 12, 2020 at 2:17 pm

      Hi Shirley!! Actually if you are using a 1-to-1 gluten-free flour blend (like Bob’s Red Mill 1-to-1 or Cup4Cup or this Caputo Fiore Glut that I used in this recipe) they already include xanthan gum so then you don’t need to add extra. Now, if you’re mixing your own flour blend from scratch then you’d definitely need to add it. But don’t add extra if you’re using a packaged flour blend that already has it!! I definitely think you can try to make it in the 6 cup muffin pan – that would make a great shape. Let me know how they turn out!

      Reply
  19. Steve Caswell

    April 2, 2020 at 9:18 pm

    5 stars
    I just tried this recipe and they turned out AWESOME! Thank you for the recipe and your detailed instructions. I only had rapid rise yeast, so looked up how to substitute that for the active dry yeast (1 3/4 tsp instead of the normal full package). These were beautiful, springy, and unbelievably tasty. Thank you again!

    Reply
    • Kari @ The Savory Celiac

      April 9, 2020 at 7:59 pm

      Hi Steve! I’m thrilled you tried them and they turned out so well for you. I am going to start working on some more recipes using the Caputo flour because these seem to be a hit with people! Thanks again for your comment!

      Reply
  20. Robyn Momper

    March 21, 2020 at 4:38 pm

    Awesome recipe! Thank you so much for sharing the recipe, which is amazing!!!! I have also experimented in adapting recipes for at least 10 years since the household is Celiac, or gluten free. I love the Caputo flour, it also makes nice cream puffs. You are an angel for sharing this recipe. The rolls toast nicely and make great breakfast egg “McMuffins” which I make using the microwave, and then add cheese and ham.

    Reply
    • Kari @ The Savory Celiac

      March 30, 2020 at 1:33 pm

      Hi Robyn! Thank you so much for sharing this note with me. I am so glad you like the recipe. McMuffins is a GREAT idea with these! Yum!

      Reply
    • Ginger Bardenhagen

      September 28, 2020 at 10:39 am

      Would you be willing to share your cream puff recipe?

      Reply
      • Kari @ The Savory Celiac

        October 6, 2020 at 1:50 pm

        Hi Ginger! I just uploaded my recipe for cream puffs to my blog. Here is the link: https://thesavoryceliac.com/gluten-free-cream-puffs-with-whipped-cream-filling

        Reply
  21. Michael

    March 16, 2020 at 2:14 am

    Can this recipe be used for bread?

    Reply
    • Kari @ The Savory Celiac

      March 16, 2020 at 9:49 pm

      Hi Michael!! Thanks for the question. Yes, it can be used to make bread with just a few slight modifications. I updated the blog post with the information toward the bottom of the article. Here are the instructions I included to make bread:

      1. Reduce the amount of sugar in the original recipe to 3 Tablespoons. The sweetness in the original recipe is great for the dinner rolls, but it’s too much for regular sandwich bread.
      2. This recipe makes a decent amount of dough so I used my 10 x5 inch bread pan. If you don’t have a pan that size, then you can just separate the batter in half and use two smaller loaf pans.
      3. Pour the batter in the bread pan and spread it evenly with a spatula. You don’t need to brush it with melted butter or anything before/after baking. Proof in the oven for one hour just like the rolls.
      4. Bake at 350° for about 30-35 minutes or until the crust on top is a solid brown color and it sounds hollow if you lightly tap on it.
      5. Let it cool completely before slicing. You can store it in an airtight container on the counter for a few days or freeze it for later.

      Let me know if you have any other questions!

      Reply
      • Michael

        March 17, 2020 at 4:08 am

        Thanks!

        Reply
  22. Diane

    January 23, 2020 at 6:06 pm

    Do you have any other recipes using Caputo flour? I just bought some & am eager to start using it, but I’m having a very hard time finding recipes in English!!

    Reply
    • Kari @ The Savory Celiac

      January 25, 2020 at 1:34 am

      Hi Diane!! I don’t have any other recipes yet, but I am working on GF Pizza Hut breadsticks using it so I’ll let you know when that one is all done! I also tried cinnamon rolls one time, but the dough wasn’t quite right so I need to keep working on it. My husband uses the recipe on the bag for pizza dough and it turns out perfect. We do have an Ooni portable pizza oven that we use so I can’t say if it that dough works as well in the oven. I totally get what you’re saying about not being able to find many recipes online that we can understand!

      Reply
      • Joelle Ruddy

        May 1, 2020 at 10:58 am

        5 stars
        I follow the Caputo pizza dough makings, cook each of the 4 small pizzas separately on a stone in a basic kitchen gas oven, they are always amazing! Today, my husband I are going to make your rolls for the first time. Thanks for making this possible!

        Reply
        • Kari @ The Savory Celiac

          May 1, 2020 at 4:43 pm

          Thank you for sharing that with me, Joelle! We also do the Caputo pizzas and we have an Ooni portable pizza oven. It turns out so tasty! I don’t think any other flour would even be a close second for GF pizzas! I hope you like the dinner rolls!!

          Reply

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  1. The Savory Celiac | Gluten-Free Cream Puffs (with Whipped Cream Filling) says:
    October 6, 2020 at 1:43 pm

    […] it is super fine (and that’s hard to find in gluten-free flour). I also use this flour for my Gluten-Free Yeast Dinner Rolls, New York Style Bagels and Perfect Gluten-Free Pizza Dough. My detailed explanations for why I love […]

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  2. The Savory Celiac | The Perfect Gluten-Free Pizza says:
    May 12, 2020 at 3:09 pm

    […] I feel it is safe for someone with Celiac Disease to consume then head over to my blog post for my Gluten-Free Yeast Dinner Rolls. I have ALL of my information in that post!! The best place to purchase this flour is on […]

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  3. The Savory Celiac | Gluten-Free New York Style Bagels says:
    April 12, 2020 at 10:19 am

    […] gluten-free yeast dinner rolls recipe has been the most popular recipe on my blog so far! And I’m so glad I can help people […]

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About Me

Hi, my name is Kari and I was diagnosed with Celiac Disease in March 2017. I quickly and enthusiastically jumped into the gluten-free world. I love to share all of my knowledge, favorite restaurants in Minneapolis (and around the world), travel adventures and recipes that are special to me and my family! Read More…

Most Recent Posts:

  • Gluten-Free Cream Puffs (with Whipped Cream Filling)
  • Gluten-Free Fruit Pizza
  • Macadamia Nut Chocolate Chunk Cookies (Gluten-Free)
  • The Perfect Gluten-Free Pizza
  • Gluten-Free New York Style Bagels

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I’m not on here much, but this is worth sharing! I’m not on here much, but this is worth sharing! It was a day of celebration yesterday topped off with finding these lovelies. For my local Twin Cities friends I finally found them at the Bloomington Wal-Mart after searching about 7 different stores. My verdict? 10/10! Perfection!🥇Everything I remembered about an @oreo and more! I am so so appreciative of the other companies who have made replicas over the years (and there are some good ones out there) but what I think they were missing was that perfect Oreo chocolate flavor. I also did the dip test in a glass of cold milk and they passed with flying colors. 🖤🤍🖤
Oh hi there! I know this isn’t Celiac/GF related Oh hi there! I know this isn’t Celiac/GF related but I wanted to share a little thing I’ve been working on. So this summer, I started making non-medical grade cloth masks. My two sisters sold them at their hair salon @northeast_hairandco so they could have a little extra cash to get back up and thriving after they had to close for a bit due to the COVID stay-at-home orders. The masks were so popular and I got so much positive feedback that I decided to open up my own little Etsy shop! I currently have 85 fabric patterns (including discounted holiday prints) and sizes for kids and adults. They are very comfortable and cute and my kids actually enjoy wearing them…that alone should tell you everything you need to know. 😉 I put my Etsy page up in the link in my bio if you’re interested in taking a look! My little side gig won’t last forever because COVID will eventually go away and we won’t need masks anymore, but for now this has genuinely brought me so much joy. 😷😘
My family and I visited the George Floyd Memorial My family and I visited the George Floyd Memorial today. Even my kids (ages 6 and 4) came. This little corner of 38th and Chicago is their city, their hometown, and even though they don’t understand it yet they are also a part of this incredible movement in our history. We believe it’s important to be open and honest with them because they are our future. Being here today was heartbreaking and uplifting all at the same time.
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I have been silent on my Instagram page the last few weeks because I did not feel like I had anything of value to contribute to this conversation of Black Lives Matter. I’ve always seen myself as a nice non-racist white lady that’s soooo progressive because I’m raising my family in the big city and I’m kind to everyone. How delusional and naive I was. I have realized that I have so much to learn. And I am 100% committed to putting in the work of being an ally and anti-racist. I have been taking the time to listen, read, watch, share, donate/help, and just understand systemic racism and what it means to be black in America. This is not enough, I don’t know if I’ll ever be able to do enough. But we all have to do a little something to make a difference.
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I’m taking a leave of absence from this Instagram page for a bit. I will still be posting recipes to my blog because that brings me joy. And even though everything feels heavy in the world right now, we still need to do the things that make us smile. I will always be here if you have questions or need advice (on GF stuff) or just want to chat - you can email me at kari@thesavoryceliac.com. Be kind and be well! XO, Kari
I just added this festive gluten-free fruit pizza I just added this festive gluten-free fruit pizza to my blog. It's made with a basic gluten-free sugar cookie crust and then layered with a citrusy cream cheese frosting and fresh fruit! Link to the recipe is in my bio.
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I hope everyone has a nice Memorial Day, spending it with those you love and remembering those who have made the ultimate sacrifice. ❤️🇺🇸💙
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#glutenfreedesserts #glutenfreefruitpizza #fruitpizza #memorialday #glutenfreebaking #quarantinebaking #memorialdaytreats #celiacdiseaseblog #celiacblog #celiac #celiacdisease #glutenfreeblog #glutenfreeblogger #celiacdisease #glutenfree #glutenfreeeats #glutenfreelife #certifiedglutenfee #sansgluten #senzaglutine #glutenfreelifestyle #nogluten #glutenfreelife #minneceliac #thesavoryceliac
We have perfected our recipe for gluten-free Neopo We have perfected our recipe for gluten-free Neopolitan style pizza and it takes me right back to Italy! We do have an @oonihq portable pizza oven which has been one of the best investments because of how much we use it. My recipe includes directions for our pizza oven and the conventional oven so everyone can enjoy this! Now that summer is just around the corner, we will be sitting out on our patio having lots of gluten-free pizzas and sipping on Aperol Spritzes! Recipe is in the link in my bio! 🍕🍹 @mulinocaputo  @aperolspritzofficial @aperolusa #glutenfreepizza #oonified #oonipizzaoven #celiacdiseaseawarenessmonth #may2020 #celiacawarenessmonth #caputo #caputofioreglut #aperolspritz #neopolitanpizza #celiacdiseaseblog #celiacblog #celiac #celiacdisease #glutenfreeblog #glutenfreeblogger #celiacdisease #glutenfree #glutenfreeeats #glutenfreelife #certifiedglutenfee #sansgluten #senzaglutine #glutenfreelifestyle #nogluten #glutenfreelife #minneceliac #thesavoryceliac
How can it possibly be May already?! If you’re i How can it possibly be May already?! If you’re in the Celiac community you’ve probably seen a lot of posts today that May is Celiac Disease Awareness Month. So here I am with mine, starting with some fast facts from @beyondceliac:
💚Celiac disease is a genetic autoimmune disease that damages the villi of the small intestine and interferes with absorption of nutrients from food.
💚1 in 133 Americans, or about 1% of the population, has Celiac Disease.
💚An estimated 83% of Americans who have Celiac Disease are undiagnosed or misdiagnosed with other conditions.
💚Celiac Disease can lead to a number of other disorders including infertility, reduced bone density, neurological disorders, some cancers, and other autoimmune diseases.
💚Currently, a 100% gluten-free diet is the only treatment for Celiac Disease.
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Obviously, Celiac Disease does not define who I am as a person, but it is a HUGE part of me. I have no problem sharing my knowledge, experience, and thoughts about Celiac Disease with complete strangers. In fact, I’ve met some incredible people from all over the world. Either by accident through me simply sharing that I have Celiac or on this weird thing called Instagram. Some moments I feel like my body failed itself (or that I failed my body) and other days I feel so empowered to know what is “wrong” with me and that I have the exact medicine that will heal me: gluten-free food.
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I hope that I have provided some small benefit to you. I know you have to me. So thank you from the bottom of my heart for being here with me. I have a full blog post all about my diagnosis if you’re interested to see how I got here - link is in my bio! XO
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#celiacediseaseawareness #celiacawareness #celiacawarenessmonth #greenribbon #celiacdiseaseawarenessmonth #may2020 #celiacdiseaseblog #celiacblog #celiac #celiacdisease #glutenfreeblog #glutenfreeblogger #celiacdisease #glutenfree #glutenfreeeats #glutenfreelife #certifiedglutenfee #sansgluten #senzaglutine #glutenfreelifestyle #nogluten #glutenfreelife #minneceliac #thesavoryceliac
My friends over at @corofoods are doing a great th My friends over at @corofoods are doing a great thing today. If you haven’t heard of them before, they are a small, women-owned business (#girlpower) in the Pacific Northwest and they make delicious salamis and cured meats! All gluten-free! Well they are donating a portion of all of their sales TODAY to local (to them) food shelves to help prevent hunger caused by COVID-19.
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I love me a good charcuterie board and these salamis are the perfect addition. The flavors and quality are out of this world. I just think it’s so fun to have some unique of meats, cheeses, and accompaniments when doing a board! I’m planning to sit on the patio, enjoy a gluten-free beer, and make a little charcuterie goodness later today. Thank you to Coro for sending these fun flavors for me to try. Go to their website at www.corofoods.com to check out their products and see all the goodness they are cooking up!
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#corofoods #corobysalumi #artisanmeats #pacificnorthwest #womenowned #charcuterieboard #glutenfreecharcturies #glutenfreecharcuterie #charcuterielove #salami #celiac #celiacdisease #glutenfreeblog #glutenfreeblogger #celiacdisease #glutenfree #glutenfreeeats #glutenfreelife #certifiedglutenfee #glutenfreelifestyle #nogluten #glutenfreelife #minneceliac #thesavoryceliac
I opened up my fridge during the strange April sno I opened up my fridge during the strange April snowstorm and thought “Hmmmm what can I make with what I have on hand?” We haven’t been grocery shopping in 2 whole weeks and I want to use everything up before we do another pick-up. Pre- ‘stay at home order’ I would go to the store just about every other day. So...soup it was! I did a quick @pinterest search and landed on this creamy and oh so cheesy broccoli and cauliflower cheddar soup from @forkinthekitchen (also a MN gal!). It was beyond simple and fast and perfect in every way! I kept everything in the recipe the same and only replaced the regular flour in the roux with @cup4cup. I served it up with some @scharglutenfree table crackers, which are the best replacement for regular old saltines.
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This pretty photo made possible by my favorite marble @replicasurfaces backdrop. I literally opened up my front door, plopped my surface on the floor, and quick snapped this photo on my iPhone before I dug into my soup! #forkinthekitchen #cup4cup #scharglutenfree #soupson #replicasurfaces  #itsalwayssoupseason #gimmeallthecheese #celiac #celiacdisease #glutenfreeblog #glutenfreeblogger #celiacdisease #glutenfree #glutenfreeeats #glutenfreelife #minneapolisblogger #minnesotablogger #mnblogger #certifiedglutenfee #glutenfreelifestyle #nogluten #glutenfreelife #minneceliac #thesavoryceliac
It’s Friday and that means it’s movie night in It’s Friday and that means it’s movie night in our house! We always make popcorn on the stove and the kids get to have some fruit snacks. Of course that makes it their favorite night of the week! Tonight we are going to watch the new Trolls: World Tour and munch on these new @smashgummy snacks (yes, made by the same folks that make those fun Smashmallow marshmallows)! 🍉🍇🍒🍑🍋
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Smashgummies are made with organic cane sugar and other natural ingredients – no corn syrup, sugar alcohols, carrageenan, or anything fake or phony. Also made without nuts, dairy, wheat, or soy ingredients! And they have both fruity and sour flavors that are shaped like cute little hot air balloons! 🎈
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These are super tasty and we love them! Thank you to @snackapade for sending us this sweet package! You can find these on Amazon or head to their website to find their store locator. #snackapade #smashmallow #smashgummies #fruitsnacks #healthyfruitsnacks #healthygummies #snackswithnojunk #movienight #trollsworldtour #fridayfun #celiac #celiacdisease #glutenfreeblog #glutenfreeblogger #celiacdisease #glutenfree #glutenfreeeats #glutenfreelife #certifiedglutenfee #glutenfreelifestyle #nogluten #glutenfreelife #minneceliac #thesavoryceliac
Are you starting to get the hang of being stuck at Are you starting to get the hang of being stuck at home with the kids? But what about being stuck in the house with the dogs?? Well, if you feel like you’re looking for something to do with your furry family members while we are on lockdown, then get in touch with my friend Kari at @wagandtrain. She has been doing online training with dogs all over the country for the last 3 years. Because just like kids, dogs can learn online, too! Now Kari has perfected her Online Hound Homeschool program so you can take advantage of being able to teach your dog with her in your living room, just like a home visit.
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Not only that, but she has been virtually training @glutensniffingturtle with a gluten detection dog expert in another state so she has experience on both sides! Ms. Turtle is seen here peeping through the window while I take a photo of my charcuterie board. 🐶
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Kari is so good at what she does and I have full confidence she can help you no matter what kind of training or help your dog needs. Check out her website at https://wagandtrain.com/online-dog-training/ and you can also get there through the link in my bio!
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#onlinedogtraining #wagandtrain #glutensniffingdog #servicedogsofinstagram #servicedogs #glutensniffiingturtle #athomedogtraining #quarantinedogtraining #celiac #celiacdisease #glutenfreeblog #glutenfreeblogger #celiacdisease  #glutenfree #glutenfreeeats #glutenfreelife #certifiedglutenfee #glutenfreelifestyle #nogluten  #glutenfreelife #minneceliac #thesavoryceliac
The rumors are true…today is my 40th birthday. W The rumors are true…today is my 40th birthday. Wow, that feels so strange to say. My husband and I were supposed to be spending the week in DisneyWorld celebrating. Instead, I took a leisurely drive to pick-up an order of groceries…and that was about the extent of the excitement for the day. 😂 I’m actually totally OK with not being able to go on our vacation. We can always celebrate later when things get back to normal. I received beautiful messages and texts and video calls from family and friends and I got to spend the day with my three favorite people. What more could a girl ask for? 🥳
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And nothing relaxes me more than being in the kitchen. Even if it’s because I’m making my own birthday cupcakes (btw, I’m a chocolate cake girl all the way). I take zero credit for this recipe. This is the Blackout Chocolate Cake from @bromabakery and wooooeee is it GOOD. The only thing I did differently was substitute the flour (obviously) with gluten-free @cup4cup and I cut the recipe in half to make about 12 cupcakes instead of a full cake. Absolute perfection!!🧁
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#covidcelebrations #stayhome #quarantinelife #blackoutcake #glutenfreebirthdays #glutenfreecake #glutenfreecupcakes #bromabakery #foodtographyschool #chocolatebuttercream #40thbirthday #thisis40 #itsmybirthday #celiac #celiacdisease #glutenfreebog #glutenfreeblogger #glutenfreeblogger #glutenfree #glutenfreeeats #glutenfreelife #certifiedglutenfee #glutenfreelifestyle #nogluten  #glutenfreelife #minneceliac  #thesavoryceliac
Have you all heard about the #aworldofhearts movem Have you all heard about the #aworldofhearts movement? ❤️🧡💛💚💙💜Just hang some hearts in your windows to spread a little joy and light to those walking by. We could all use more of that right now! I sat down and did some crafting this morning to make a little spring scene in our doorway and it was very relaxing. Look closely and you can spot a little 🐞 and 🦋! #hearts #love #rainbows #rainbringsrainbows #spring2020 #minneapolislove #nokomislife #lakenokomis #minneapolismn #stayhomeclub #stayhomestaywell #thesavoryceliac
Yesterday I officially hit 3 whole years since my Yesterday I officially hit 3 whole years since my endoscopy that confirmed I have Celiac Disease. I am so thankful I received a quick diagnosis when my symptoms came on fast and intense (I have a full blog post all about how I was diagnosed if you’re interested). I’ve mentioned this before but my major in college was Food and Nutrition/Dietetics. I didn’t do anything with my degree after graduation, but I’ve always had a love for learning how food affects every aspect of life. I feel like this has all come full circle for me that now I can put my personal experience to good use and help others that are also gluten-intolerant or Celiac. I appreciate every single one of you that has been on this journey with me. I now know I’m strong enough to truly CELEBRATE my diagnosis…with (gluten-free) cupcakes! XO, Kari
📸: @ginazeidler
#ginazeidlerphotography #stayhome #quarantinelife #celiacdisease #celiacdiseasediagnosis #endoscopy #glutenfreecupcakes #celebrate #glutenfreeblogger #celiac #glutenfree #glutenfreeeats #glutenfreeblog #glutenfreelife #certifiedglutenfee #senzaglutine #gfree #glutenfreelifestyle #nogluten #glutenfreetwincities #glutenfreeminnesota #glutenfreeminneapolis #glutenfreelife #minneceliac #glutenfreelove #thesavoryceliac
There is some debate online about if today actuall There is some debate online about if today actually is #nationalcorndogday, but I told my kids it was so I’m going with it. 😉 Thank goodness for brands like @fosterfarms that know how to make gluten-free foods that taste like the real deal! We throw these in our air fryer and they turn out perfect every time. I find these locally in the Cities at @eaganhyvee.
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Here is the real question though...ketchup or mustard on your corn dog? Tell me in the comments with a ❤️ or 💛 (or both). I’ll play, too!
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#stayhome #quarantinedinners #glutenfreeblogger #celiac #glutenfreeblog #glutenfreelife #glutenfree #certifiedglutenfee #fosterfarms #fosterfarmscorndogs #corndogs #glutenfreecorndogs #senzaglutine #gfree #glutenfreelifestyle #nogluten #glutenfreetwincities #glutenfreeminnesota #glutenfreeminneapolis #glutenfreelife #minneceliac #glutenfreelove #thesavoryceliac

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