This recipe for soft and tender gluten free Hawaiian rolls makes the perfect gluten free bread for any occasion—for everything from dinner rolls to burger buns!
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Why you'll love these gluten free Hawaiian rolls
The recipe for gluten free Hawaiian rolls from page 181 of Gluten-Free on a Shoestring Bakes Bread is just too good not to share. I've included everything you need to know about baking the best gluten free bread you've ever had, including how to make our gluten free bread flour.
This includes general shaping instructions for all the gluten free bread in the Bakes Bread book. It also includes specific instructions for shaping small, round rolls like these. Rolls like these are going to change the way you think about gluten free bread forever.
The instructions in the book for these Hawaiian Rolls are to make 12 dinner rolls, but these days I find myself making them into 8 full-size buns instead. They make the most delightful sandwiches!
I simply love the soft, tender crumb of the bread, and the way the outside browns just right. The dough can be handled more like “regular” bread dough. You might just think you'd reached for wheat flour!
Gluten free Hawaiian rolls ingredients
I'm sharing two variations of this recipe: one made with our gluten free bread flour, and the other made with a combination of Better Batter (or our mock Better Batter blend) and additional tapioca starch/flour.
Gluten free bread flour blend
The recipe variation that uses our gluten free bread flour blend (a combination of Better Batter classic blend all purpose gluten free flour, Expandex modified tapioca starch, and whey protein isolate) is somewhat simpler, requires less liquid, less butter, and calls for a bit more yeast.
It necessarily involves dairy, though. That's just something to keep in mind as you choose the variation that best suits your needs.
Gluten free all purpose flour blend
The other gf Hawaiian rolls recipe variation relies on the addition of tapioca starch/flour, which helps add structure and chew to the rolls in a way that is usually unavailable without the use of gluten free bread flour. The best all purpose gluten free flour blend to use is Better Batter's classic blend, which already contains tapioca starch, but you must add the additional tapioca starch for the recipe to work properly.
Instant yeast
I like baking with instant yeast, which is also called “breadmaker's yeast” or “rapid rise yeast.” It's just like active dry yeast, but has less of a protective shell around the single-strain commercial yeast so it doesn't have to be soaked before adding it to the remaining bread dough ingredients.
If you'd like to replace the instant yeast with active dry yeast, you'll need 25% more yeast, by weight, and you must soak the yeast first in some liquid from the recipe, until it becomes foamy. Here, where the recipe calls for 6 grams of instant yeast, you'd need 7.5 grams active dry yeast (for 7 grams instant yeast, it would be 8.75 grams active dry yeast).
Sugar
The 1/4 cup of granulated sugar in this roll recipe aids in browning of the rolls, and adds tenderness, too. It's essential to the proper texture here.
Salt
Salt does a lot of important things in a yeast bread recipe! It helps retard the activity of the yeast, so it doesn't overproduce; it also adds flavor and balances the sweetness.
Kosher salt is the most common salt used in baking, as it is much more difficult to overmeasure than table salt, which is much more concentrated, by volume. You can also use lightly flaked sea salt.
Butter
Butter adds richness and aids in browning of your Hawaiian rolls. Don't skip it! For a dairy-free alternative, please scroll down to the ingredients and substitution section.
Pineapple juice
Hawaiian rolls get their telltale sweetness and flavor from pineapple juice in place of milk or water. You can buy pineapple juice in a can, or do what I usually do and drain the liquid from a can of pineapple slices in their own juice (not syrup!).
Vanilla extract
Since this is such a robust-flavored bread that is a bit on the sweet side, we add vanilla extract to enhance all of those lovely qualities.
The tools you'll need for making gluten free Hawaiian bread
Food scale
For reliable baking reasults, always measure your ingredients (especially dry ingredients) by weight, not volume, whenever possible. The size of dry measuring cups is not standardized, and there is unavoidable human error that often causes overmeasuring of flour, no matter how experienced the baker.
You don't need a fancy digital food scale. Escali is a great brand that makes a scale that should cost around $15 U.S.
Stand mixer with dough hook (GF bread flour blend) or paddle attachment (AP GF flour blend)
For this recipe, you simply can't effectively mix your bread dough by hand, like you can with our gluten free artisan bread recipe. The raw dough isn't wet enough to allow that sort of margin of error.
For the gf bread flour recipe, you'll need an electric mixer with a dough hook (many handheld mixers also have dough hook attachments). For the all purpose gluten free flour blend variation, a paddle attachment is what you need. You might be able to use a food processor instead, but be very careful not to overprocess.
Bench scraper
One of the most useful tools in a baker's kitchen is a bench scraper, which is one of the many kitchen tools stolen from the carpenter's workbench. I simple metal bench scraper is ideal for folding the raw dough over on itself to smooth it out, and for dividing the dough into portions.
Proofing bucket
I use 2 liter Cambro brand proofing buckets for all of my bread dough. Whether I'm just letting the unshaped dough rest and absorb some of its moisture, and chill a bit for easier shaping, or giving the dough the time for a true first proofing, Cambro buckets seal tight like a drum.
Whenever you're letting yeast bread dough rise in the refrigerator, keep in mind that it must be sealed very, very well. Otherwise, the moisture in the dough that you've worked so hard to incorporate will evaporate into the dry air of the refrigerator, and it will struggle to rise.
How to make the dough for these gluten free Hawaiian rolls
Whether you are making this bread dough with all purpose gluten free flour or with our gluten free bread flour blend plus tapioca starch and xanthan gum separately, the remaining ingredients in the dough are the same. They differ only in amounts.
- Both varieties require use of a stand mixer to make a smooth dough. For the bread flour blend mixture, you’ll need the dough hook attachment; for the all purpose blend mixture, you’ll use the paddle attachment.
- In the bowl of a stand mixer, place the flour blend (either the bread flour blend, or the all purpose gluten free flour blend, including xanthan gum and extra tapioca starch, which adds a lot of stretch to the rolls), yeast, and sugar, and whisk to combine.
- Add salt separately, to avoid any possibility of the salt and yeast clumping together, and whisk again to combine.
- To the whisked dry ingredients, add room temperature butter egg, pineapple juice, and vanilla, and mix on low speed until combined. Turn the mixer up to medium speed and beat (or knead, if using the dough hook with bread flour) for about 5 minutes. If you’re using the all purpose blend, continue to beat with the paddle until the dough begins to look whipped, like it has had more air incorporated into it.
- Transfer the dough to a bucket or bowl with a tight-fitting lid that’s large enough to allow the dough to nearly double in size.
- Place it in the refrigerator, sealed, for at least 12 hours, and up to 3 days. Before 12 hours, the dough will still be too sticky to handle; after 3 days, there will be too much yeast development and the rise after shaping less controlled.
How to shape gluten free round rolls
The short video below shows the “scrape and fold” technique that I recommend using to shape my new style of gluten free bread dough, made with gluten free bread flour. I can describe it with words, and I do in the recipe below. But there's nothing like seeing it for yourself.
General gf bread flour bread shaping tips
When working with raw yeast bread dough made with my gluten free bread flour blend, always begin on a floured surface with lightly floured hands. With the help of an oiled bench scraper, keep moving the dough as you shape it, particularly if it begins to stick to the surface or your hands.
The process of kneading dough made with bread flour is done using the scrape-and-fold method. Scrape the dough off the floured surface with the bench scraper, then fold the dough over itself. Sprinkle the dough lightly with flour, scrape the dough up again, and fold it over itself again.
Repeat scraping and folding in this manner until the dough has become smoother. Keep the outside of the dough and the surface covered in a light coating of flour as you shape the dough. Handle the dough with a light touch to avoid kneading the flour into the dough, which might dry it out and result in a tight, unpleasant crumb.
A light touch is the key. Repeat that to yourself as a mantra as you first learn to shape this bread dough. It’s the most important rule in shaping. More technique, less muscle.
You’ll notice that the recipes do not include instructions to allow dough that has been rising in the refrigerator to come to room temperature before shaping. Always begin with cold dough when shaping the dough in this book. It is much easier to shape.
How to shape round rolls
If you have previous experience shaping conventional yeast bread dough, all of that will come in quite handy when you're shaping gluten free dough made with this bread flour. This dough is not at all like the batter-style gluten free yeast bread dough. That dough can be shaped into rounds, but you must work with wet mounds of dough that looked more like cookie dough than bread dough.
For dough made with bread flour, on a floured surface, flatten the dough into a disk, then pull the edges toward the center of the disk and secure the edges together by pressing them between your thumb and forefinger. Turn the dough over so that the gathered edges are on the bottom and cup your whole hands around the dough, to coax it into a round shape.
Place the round of dough on a lightly floured surface and cup only one palm around the dough with the side of your hand resting on the counter (the side of your hand nearest your pinkie).
Maintaining contact between the side of your hand and the surface, begin to move your hand in a circular motion while gently coaxing the edges of the dough upward (toward the top of the round) with the tips of your fingers.
Tips for making the perfect gluten free Hawaiian rolls
Begin with a cold first rise in the refrigerator
Whether you're making these Hawaiian rolls with our gf bread flour recipe or the all purpose gluten free flour recipe, this is an enriched dough, meaning it has butter and milk in it. For that reason, you don't want too much yeast development which will flavor the bread and cause a more unpredictable, less controlled oven rise.
We begin by allowing the dough to rise first, in a tightly sealed container, in the refrigerator. This allows the flour time to absorb some of the moisture in the dough, which makes the raw dough easier to handle and shape.
If the dough begins to “dimple,” it's beginning to overproof, or rise too much. Be sure you get it right into the oven, then. You want a nice, smooth rise.
Handle the dough lightly
Whether you're using the gluten free bread flour formulation or the all purpose gluten free flour blend formulation of this recipe, you never want to incorporate too much additional flour into the raw dough during shaping.
When it begins to stick to your hands as you work, sprinkling the dough with additional flour will absorb some moisture and making the dough feel smoother. But it will also lower the dough's hydration, and inhibit rise in the oven.
Yeast needs sufficient hydration to rise, and bread needs enough moisture to be soft and tender. Work with the dough cold, and avoid trying to knead it roughly like you might conventional dough. Instead, handle it more with your fingertips than with your palms, and keep the dough moving so it doesn't have a chance to stick to anything other than itself.
Weigh your GF Hawaiian rolls for consistent baking
For the most beautiful presentation, make rolls that are precisely the same size as one another. Simply weigh your dough after its first refrigerator rise, before dividing and shaping it, and divide the total number of grams by the number of rolls you're making.
So if your dough weighs 950 grams total, if you're planning to make 10 rolls, they'd be 95 grams each. You can pull off pieces of dough and weigh them individually before shaping, or divide by sight, and weigh each piece and correct as necessary.
Gluten free Hawaiian rolls ingredients and substitution suggestions
Dairy free, gluten free Hawaiian rolls
The butter in these rolls can easily be replaced with vegan butter. The real issue is the whey protein isolate in the gluten free bread flour. That absolutely requires dairy for the dough to behave as you see here.
The only dairy in the all purpose gluten free flour/tapioca starch flour recipe is the butter, though. So if you can't have dairy, use our vegan butter replacement for dairy butter, and your gf Hawaiian rolls will be safely dairy free!
You can also try our gluten free hamburger buns with the dairy-free substitution instructions included right above the recipe card.
Egg free, gluten free Hawaiian rolls
These rolls contain only one egg in the dough, and one egg in an optional egg wash. If you can't have eggs, eliminate the egg wash entirely, or replace it with some cream.
In place of the egg in the bread dough, you can try using a “chia egg.” Just place 1 tablespoon ground white chia seeds in a small bowl, add 1 tablespoon lukewarm water, mix and allow to gel.
Vegan gluten free Hawaiian rolls
If you use the dairy free and egg free ingredient suggestions above, and are mindful about how the sugar you use is refined, you will have made vegan gluten free Hawaiian rolls!
FAQs
No! Unless you're using a gluten free recipe, Hawaiian rolls are made with conventional wheat flour and are not gluten free. That's why you need our recipe. :)
Sadly, no. King's brand does not make gluten free Hawaiian rolls. Again, for Hawaiian rolls that are safe for celiacs you need look no further than this recipe.
Hawaiian rolls taste incredibly tender, with a dense but pillow-soft crumb. Don't forget about that beautiful, deep brown but super soft crust!
I enjoy both variations of this gluten free Hawaiian roll recipe, so it's hard for me to choose between the gluten free bread flour one and the one made with Better Batter and tapioca starch/flour. Make them both and you decide!
If your rolls came out dense, here are some questions to ask yourself to try to determine where you went wrong:
· Did you make any ingredient substitutions, particularly the gf flour blend and did you measure your ingredients by weight?
· Was your instant yeast active? Were your ingredients at the temperature specified in the ingredients list?
· Did you allow your rolls enough time time rise, and then bake them in a hot oven, as directed?
· Did you add more gf flour for shaping than is truly necessary? Incorporating too much flour during shaping is a very common mistake, and it lowers the hydration ratio which inhibits yeast production.
Yes! These rolls freeze so well. Just let them cool completely, then slice them in half horizontally, wrap them tightly in a freezer safe bag or wrap, and freeze.
To refresh previously frozen rolls, let them thaw at room temperature or in the microwave at low power, sprinkle with some water, and refresh in a 300°F oven or toaster oven. Good as new!
Yes! You can use apple juice in place of pineapple juice for a similar, although more mild, lightly sweet roll. You can also use milk in place of pineapple juice, in equal amounts, for a rich, tender and not really very sweet roll. Nothing else in the recipe has to change.
The best ways to serve gluten free Hawaiian rolls
I make these sweet gf Hawaiian rolls quite often for sandwiches (they make the best gf ham sandwich you've ever had!). To ensure that they rise evenly and not too high for stuffing with fillings, press each piece of raw dough into a flat disk.
You can also make these rolls into 10 or 12 portions, instead of 8, and roll them as we do our gluten free dinner rolls. Bake them crowded into a cast iron skillet or on a quarter sheet baking pan, and serve them with some gluten free tomato soup.
How to make delicious gluten free Hawaiian rolls, step by step
Gluten Free Hawaiian Rolls | with bread shaping videos
Equipment
- Stand mixer with dough hook (gf bread flour) or paddle attachment (all purpose gf flour)
Ingredients
For Hawaiian rolls with gf bread flour
- 3 cups (420 g) Gluten Free Bread Flour blend (please click through for full details; you must use this blend)
- 2 teaspoons (6 g) instant yeast
- ¼ cup (50 g) granulated sugar
- 1 teaspoon (6 g) kosher salt
- 4 tablespoons (56 g) unsalted butter at room temperature
- 1 (50 g (weighed out of shell)) egg at room temperature, beaten
- 17 tablespoons (8.5 fluid ounces) pineapple juice at room temperature (1 cup + 1 tablespoon)
- 1 teaspoon vanilla extract
- Egg wash 1 large egg, at room temperature, beaten with 1 tablespoon water
For Hawaiian rolls with AP gf flour
- 2.5 cups (350 g) all purpose gluten free flour blend I used and highly recommend Better Batter here
- 1 teaspoon xanthan gum omit if your blend already contains it
- ½ cup (60 g) tapioca starch/flour plus more for sprinkling
- 2 ⅓ teaspoons (7 g) instant yeast
- ¼ cup (50 g) granulated sugar
- 1 teaspoon kosher salt
- 5 tablespoons (70 g) unsalted butter softened
- 1 egg (50 g (weighed out of shell)) at room temperature
- 1 ¼ cups (10 fluid ounces) pineapple juice at room temperature
- 1 teaspoon vanilla extract
- Egg wash 1 large egg, at room temperature, beaten with 1 tablespoon water
Instructions
Make the bread dough.
- Place the flours (gf bread flour OR all purpose gluten free flour blend, xanthan gum, and tapioca starch/flour), yeast, and sugar in the bowl of your stand mixer, and use a handheld whisk to combine well. Add the salt, and whisk to combine.
- Add the butter, egg, pineapple juice, and vanilla, and mix on low speed (with the dough hook for the bread flour blend or the paddle attachment otherwise) until combined. Raise the mixer speed to medium and knead (or beat) for about 5 minutes.
- The dough will be quite sticky, but should be smooth and stretchy. For the all purpose gluten free flour blend variation, continue to beat the batter with the paddle attachment until it begins to take on a whipped appearance.
- Spray a silicone spatula lightly with cooking oil spray, and scrape down the sides of the bowl.
- Transfer the dough to a lightly oiled bowl or proofing bucket large enough for the dough to rise to double its size, and cover with an oiled piece of plastic wrap (or the oiled top of your proofing bucket).
- Place the dough in the refrigerator for at least 12 hours and up to 3 days.
Shape the rolls.
- On baking day, line a rimmed baking sheet and set it aside. Remove the dough from the refrigerator and turn it out onto a lightly floured surface. Knead until smoother as described in the General Shaping Tips below (See Recipe Notes).
- With a floured bench scraper, divide the dough into 8 pieces of equal size. Shape one piece into a round by following the Directions for Shaping Small, Round Rolls below (See Recipe Notes).
- Place the first roll in the prepared baking pan. Repeat with the remaining pieces of dough, placing the rolls less than an inch apart from one another.
Let the shaped rolls rise.
- Cover the baking pan with oiled plastic wrap and set it aside in a warm, draft-free location to rise for 30 minutes.
- Uncover the pan and brush the rolls generously with the egg wash. Allow the rolls to finish rising, uncovered, until nearly doubled in size, about 20 minutes more. If the rolls begin to take on a dimpled appearance, they have begun to overproof.
To bake the rolls.
- About 20 minutes before the rolls have completed their final rise, preheat your oven (to 350°F for the bread flour dough and 375°F for the all purpose gf flour dough).
- Place the baking pan on the lower rack of the preheated oven and bake until lightly golden brown, and the inside of the rolls registers about 185°F on an instant-read thermometer (about 20 minutes for bread flour; 25 minutes for the other variation).
- To maintain the softest rolls, cover the hot rolls, just out of the oven, loosely with a tea towel. Allow the rolls to cool briefly before slicing and serving.
- Once completely cool, leftover rolls can be wrapped tightly in freezer-safe wrap and frozen for up to 4 months. Defrost at room temperature, sprinkle lightly with water, and refresh in the microwave or a toaster oven.
Notes
Nutrition
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Thanks for stopping by!
Hi, I’m Nicole. I create gluten free recipes that really work and taste as good as you remember. No more making separate meals when someone is GF, or buying packaged foods that aren’t good enough to justify the price. At Gluten Free on a Shoestring, “good, for gluten free” just isn’t good enough! Come visit my bio!
Mare Masterson says
Nicole, it is true that you are only 1 person but you are the mighty 1 and the number 1 to us!
I have yet to order different flours to create the blends. That scares me! Heck, I just became acquainted with Better Batter. I wanted to use up the flour I have in my pantry, which I have not, but I needed the BB for my pie crust. I was going to order more BB after Thanksgiving, but they were out. I bet that has to do with this book! I just looked at their website and they are back in stock. I cannot place order until Friday though. I am also hoping that I can also get the Expandex from someone, somewhere at that time. How much Expandex should I order? I also have to get the essential equipment to be able to bake bread. You know that equipment is the contents of my Christmas list, right?! I have to take baby steps because I am PETRIFIED to do this. Never baked bread (besides banana bread or ginger bread prior to diagnosis) before. Have a bread machine and never used it (a gift from hubby that I never even asked for). It might all be in my head. Thanks for the videos, it alleviates some of my questions for you!
LyttleO says
I’m in the same boat! When I got my book and started reading the sourdough bread section, it scared the heck out of me! I thought what did I get myself into, this is way over my head…
Michelle says
I thiink I’m going to play with Jules flour in place of the mixes since it contains expandex until it’s available. I’m too excited to wait to try these and just bought my book on kindle.
Nicole Hunn says
Hi, Michelle, I’m afraid that isn’t a great idea. Jules has so much Expandex in it that it’s the very first ingredient in her blend. It soaks up moisture like nobody’s business and would throw absolutely everything off in the recipes. If you are anxious to get started (and I love that you are!), then I would try Ultratex 3 from Willpowder. Even Ultratex 3 (which is weaker than Ultratex 8) is considerably stronger than Expandex, and I am still working on a proper conversion, but you might want to start at using about 1/3 the amount of Ultratex 3 as you would Expandex (so, instead of 15 grams per 140 gram cup of bread flour, try 5 grams, and make up the other 10 grams with all purpose flour). And go from there. The Jules experiment will NOT pan out! Ultratex 3 is in stock on that link I included above (even though it is out of stock on amazon.com – sorry about that there’s a nationwide run on these sort of things right now!).
Michelle says
I appreciate the heads up!
Candice says
These look so yummy! I’ve never bought a cookbook where I literally wanted to make every single recipe in it! I think I’m going to have to start buying supplies in bulk. It was easy to mix up dough yesterday and I love that it lasts in the refrigerator for days so I can wait until later to bake it. Breaks up the process into steps and I mixed up pizza dough yesterday that I’ll use to make pizza tomorrow. Cuts down my prep time at dinner time.
Nicole Hunn says
Candice that is music to my ears (as you might imagine!). I have pizza dough in the refrigerator, too, that I plan to use in a couple days! Whenever I use one bucket of dough, I try to refill that bucket that same day with more dough since making more dough is usually very quick. So glad you’re enjoying!!
Candice says
These look so yummy! I’ve never bought a cookbook where I literally wanted to make every single recipe in it! I think I’m going to have to start buying supplies in bulk. It was easy to mix up dough yesterday and I love that it lasts in the refrigerator for days so I can wait until later to bake it. Breaks up the process into steps and I mixed up pizza dough yesterday that I’ll use to make pizza tomorrow. Cuts down my prep time at dinner time.
Michelle says
I thiink I’m going to play with Jules flour in place of the mixes since it contains expandex until it’s available. I’m too excited to wait to try these and just bought my book on kindle.
Nicole Hunn says
Hi, Michelle, I’m afraid that isn’t a great idea. Jules has so much Expandex in it that it’s the very first ingredient in her blend. It soaks up moisture like nobody’s business and would throw absolutely everything off in the recipes.
Michelle says
I appreciate the heads up!
Nicole Hunn says
Candice that is music to my ears (as you might imagine!). I have pizza dough in the refrigerator, too, that I plan to use in a couple days! Whenever I use one bucket of dough, I try to refill that bucket that same day with more dough since making more dough is usually very quick. So glad you’re enjoying!!
Katie Wagstaffe says
Hi Nicole, when will the book be available in the UK? Loving your approach!!
Nicole Hunn says
Hi, Katie, it should be available through Amazon.co.uk (I will check with my editor – we had a delay due to a rights transfer issue – but I would have expected it to be available by now). It does seem like it’s available from other sellers through amazon.co.uk, now, though. So sorry for the delay!
Nicole Hunn says
Hi, Katie, I know my publisher is working on making it available to buy through amazon.co.uk (there was a delay because of a rights transfer issue). It looks like amazon.co.uk does have it available through “other sellers.” Maybe that helps? I will check with my editor on their progress with the UK amazon site, though! So sorry for the delay!
Katie Wagstaffe says
Hi Nicole, when will the book be available in the UK? Loving your approach!!
Nicole Hunn says
Hi, Katie, it should be available through Amazon.co.uk (I will check with my editor – we had a delay due to a rights transfer issue – but I would have expected it to be available by now). It does seem like it’s available from other sellers through amazon.co.uk, now, though. So sorry for the delay!
Nicole Hunn says
Hi, Katie, I know my publisher is working on making it available to buy through amazon.co.uk (there was a delay because of a rights transfer issue). It looks like amazon.co.uk does have it available through “other sellers.” Maybe that helps? I will check with my editor on their progress with the UK amazon site, though! So sorry for the delay!
Phyllis says
I bought your book about 2 weeks ago and can’t WAIT to start from the beginning and bake my way to the end! Just waiting for a few more ingredients to get here in the mail and there will be no stopping me. I can’t thank you enough for this book and for all the trial and error you must have endured! Although it has been a real pain trying to find Expandex, i am happy that it flew off the shelves becasue your book is doing so well. Didn’t realize there were so many of ‘us’ out there. Thank you also for the how-to video above! Continued success
Cathy Down says
I was so looking forward to this book. Hand made – not machine made – GF breads. I had hoped hubby could get it for me for Christmas. Then I read about the Expandex issue. That it is not – NOT – available in Canada. Yes, some US places will ship it to Canada, if you buy several pounds and pay upwards of $30 for shipping. Getting the Better Batter company to make it available doesn’t really help, does it, since Better Batter is not available in Canada, either, except at Winners/HomeSense which only get what their purchasers can get cheaply when they can get it. I was just in both stores, this past weekend, asking about the availability of Better Batter. They said they do carry it “from time to time” but they never know if/when they will get it. They currently carry a GF flour mixture by a company I’ve never heard of. From what I’ve read, online, getting Expandex in Canada has been an ongoing issue for several years. Sad, really, but not surprising.
Laura says
I live in Ontario Canada and I order Better Batter to be shipped to home (I take advantage of sales) and was also able to order the expandex. Yes, shipping is $30, but I ordered 3 bags so I won’t have to worry for a while. The way I look at it, it is available and still cheaper than a tank of gas to pick it up across the border. All depends on how you look at it, in my opinion!
Kclark says
I made these and they are FABULOUS. Love the video. Very helpful. Will you marry me? Can I come to Friday pizza night? I will bring the untraditional BBQ Chicken Pizza (the thick pizza dough from your new book is in my awesome new proofing bucket mentioned in the book, enjoying its slow rise). I know that it isn’t a traditional pizza and most New Yorkers cringe. Are you game? Or are you traditional? Inquiring minds….
Nicole Hunn says
Are you kidding me, Kclark?! I’d be all OVER that. I love all kinds of pizza. I am a total omnivore, and anyway that sound fab. New York pizza, for the most part, is terrible. Italy, it’s not!
Kclark says
BBQ chicken it is! Awesome, see you Friday! It’s only an all day flight from the West Coast. My family won’t mind. Love the new cookbook! Having all kinds of wicked fun trying to decide what to bake next. Bagels this weekend I think! I was also invited to a gluten cookie party. You know the kind. I considered not going but there are about four of us that are GF so we are all making cookies from this site.
Nicole Hunn says
I’m terribly jealous of your West Coast cookie party. And your BBQ Chicken Pizza. And of your weather. And …
Nicole Hunn says
Are you kidding me, Kclark?! I’d be all OVER that. I love all kinds of pizza. I am a total omnivore, and anyway that sound fab. New York pizza, for the most part, is terrible. Italy, it’s not!
Kclark says
BBQ chicken it is! Awesome, see you Friday! It’s only an all day flight from the West Coast. My family won’t mind. Love the new cookbook! Having all kinds of wicked fun trying to decide what to bake next. Bagels this weekend I think! I was also invited to a gluten cookie party. You know the kind. I considered not going but there are about four of us that are GF so we are all making cookies from this site.
Victoria Jones says
For those of us who cannot have the whey protien, is there a substitution?
Nicole Hunn says
I speak about this quite extensively in the new book, Victoria, on pages 10-11. I tested at least a dozen proteins, and NOW Foods pea protein (isolate) and Growing Naturals rice protein isolate (original flavor) are the best, but you have to make other allowances by increasing moisture and increasing baking time. See the book for full details.
Savanah says
SOOO just for clarity’s sake, do you use the whey base in most of the new recipes? I know we are always asking you to hack your hard worked recipes for us GFDF but we want in on your deliciousness too!
Nicole Hunn says
All of the yeast bread recipes, Savanah, as part of the Gluten Free Bread Flour blend. Thank you for being so kind in your request. I want you to join in, too!
Nicole Hunn says
I speak about this quite extensively in the new book, Victoria, on pages 10-11. I tested at least a dozen proteins, and NOW Foods pea protein (isolate) and Growing Naturals rice protein isolate (original flavor) are the best, but you have to make other allowances by increasing moisture and increasing baking time. See the book for full details.
Savanah says
SOOO just for clarity’s sake, do you use the whey base in most of the new recipes? I know we are always asking you to hack your hard worked recipes for us GFDF but we want in on your deliciousness too!
Donia Robinson says
Can I just say, in the spirit of friendship, that I loved the pan with the parchment paper sneaking out of the way on the second video? It made me laugh out loud. Not laughing at you, laughing that it moved seemingly by itself. ;)
Jennifer S. says
Me too, Donia! :)
Cathy Down says
I was so looking forward to this book. Hand made – not machine made – GF breads. I had hoped hubby could get it for me for Christmas. Then I read about the Expandex issue. That it is not – NOT – available in Canada. Yes, some US places will ship it to Canada, if you buy several pounds and pay upwards of $30 for shipping. Getting the Better Batter company to make it available doesn’t really help, does it, since Better Batter is not available in Canada, either, except at Winners/HomeSense which only get what their purchasers can get cheaply when they can get it. I was just in both stores, this past weekend, asking about the availability of Better Batter. They said they do carry it “from time to time” but they never know if/when they will get it. They currently carry a GF flour mixture by a company I’ve never heard of. From what I’ve read, online, getting Expandex in Canada has been an ongoing issue for several years. Sad, really, but not surprising.
Laura says
I live in Ontario Canada and I order Better Batter to be shipped to home (I take advantage of sales) and was also able to order the expandex. Yes, shipping is $30, but I ordered 3 bags so I won’t have to worry for a while. The way I look at it, it is available and still cheaper than a tank of gas to pick it up across the border. All depends on how you look at it, in my opinion!
Nicole Hunn says
I think that’s really key, Laura, and thank you so much for chiming in. I can’t find Better Batter in any stores near me, either, and never have been able to. So I have always ordered it (and other component flours when I make my own blends) online. I do have to pay quite a lot of shipping on component flours, but I try to do it as smart as possible, and then just bite the bullet!
Cathy Down says
I’m glad you both have the finances available to be able to make such purchases. I do not. Nor do I want to buy three bags of a product I have never tried. The smallest Expandex I could find was 5 lbs. It would be time expired before I got 1/4 of the way through the bag. I also prefer to spend my hard earned money helping my own country’s economy, not someone else’s.
phyllis says
Perhaps you could find someone in your vicinity to split a shipment with? However, that would
still require you to support another country’s economy. I am grateful to Nicole for creating this eureka flour mixture and that she was willing to share it with us. I couldn’t imagine being flustered at her for recommending ingredients that are a little hard to locate. For me, even the slightest possibility of being able to turn out an amazing product for my family is worth it. That is how good-bread-starved we have been! As of now, we spend a fortune on gluten-free baked products that are mediocre at best. Anyway, Cathy Down, it sounds like Nicole is working tirelessly to make it easier for us to locate such ingredients. Hang in there – I’m sure you’ll figure it out.
Jennifer S. says
Me too, Donia! :)
Nicole Hunn says
Oh that’s hysterical, Donia! I had to watch it a few times myself to see what you meant and then … I saw it. That was my husband, and why in the world didn’t he just move it quickly?! Why the slow mo? No idea!
Donia Robinson says
Brian H… Inquiring minds want to know!
Probably just to not make it abrupt. But I loved both videos!
Nicole Hunn says
Oh that’s hysterical, Donia! I had to watch it a few times myself to see what you meant and then … I saw it. That was my husband, and why in the world didn’t he just move it quickly?! Why the slow mo? No idea!
LyttleO says
Happy Publication Day! Thank you so much for those shaping dough videos. I just kept reading them over and over trying to envision it in my head. I’m very very new to baking (as in I’ve only tried to bake 4 different things) and those videos are super helpful. Regarding tonight’s Q&A, will you only be answering questions that have to do with the new book and recipes? Or is anything fair game? I’ve been trying to make your pumpkin bread recipe 3 times now and it just isn’t coming out right which is getting discouraging =[
Nicole Hunn says
Hi, LyttleO, I would like to stick to questions about baking gluten free bread and the bread book tonight, because the time will go quickly and I’m only one person answering, but you can always ask other questions at other times on Facebook. I will answer, just not instantaneously. :) That is a very well-tested recipe, so it will work if made properly, but offhand I’d guess that your oven temperature is off, assuming it is rising in the oven and then falling as it cools. A too-hot oven will cause baked goods to bake on the outside before the inside has a chance to support the loaf as it cools. Good luck!
LyttleO says
First, my dough is very thick and sticky so much that it climbs up my hand mixer and I’m constantly stopping to scrape it down and having a tough time mixing in the pumpkin butter evenly. The recipe says “scoopable” but does that seem right? Second, it does indeed rise in the oven but even ends up tearing horizontally…Third, it condenses as it cools and becomes very dense and seems moist inside. I do have a oven thermometer so I’m pretty sure its not oven temp but unfortunately no scale yet so I know I must be off somewhere. I am not using any substitutions. BTW, this question is open to anybody who can find time to chime in and help troubleshoot that would be great.
Jennifer S. says
CONGRATULATIONS!!! This is a very exciting time for you. You must be so proud. I love the pictures and the videos you have shared with us today – so beautiful! Once I get my expandex (which is not here only because I waited until after I had the book in my hands to order), I’m going to town!!! I will try to catch the last part of the blog Q&A after Girl Scouts tonight – dang those time zones. Are you going to be on the Today show???????? Best wishes for big big sales!!! Thanks for all you do – you are the best GF foodie around!
Nicole Hunn says
Of course I’m not going to be on The Today Show, Jennifer! That’s why it said *snort*. ;) There has been a nice amount of press about the new book, and should be more, but not that big. Gluten free is still a bit of an ugly stepchild, I’m afraid. All the more reason to keep making it as “normal” as possible! And … by the way we hit the threshold of 500 orders in the past 2+ weeks, so the BIGGER giveaway has been triggered! Drawings at EOD tomorrow!
Jennifer S. says
Well, I wouldn’t past you girlfriend. If and when you are on the Today show, I’m coming to stand outside and watch! I think I’ll start writing NBC and the food network some letters – it’s about time gluten free recipe developers, chefs, cooks, bakers, etc… like you start getting some props. We’ll make it happen!
Nicole Hunn says
Yeah right, Jennifer! I appreciate the vote of confidence, but gluten free is still considered “fringe.” It’s maddening!
Donia Robinson says
Unless you are already famous, and then you can use your fame to sell cookbooks and products! And give un-true information about celiac disease on TV!
Nicole Hunn says
Yeah right, Jennifer! I appreciate the vote of confidence, but gluten free is still considered “fringe.” It’s maddening!
Adaptagirl says
So, where it says High Quality Gluten Free Flour we can substitute Better Batter? Since my shoe string is really short (SSI income plus food stamps), which route is cheaper?
Nicole Hunn says
When I reviewed Better Batter, along with 3 other gluten free flour blends, a couple years ago, I priced everything out and it was cheaper to buy Better Batter. I haven’t priced it in a couple years, though, so if you want to be sure I’d price it all out and compare.
Donia Robinson says
Adaptagirl, I like to check the Better Batter web site frequently because they will often have the flour on discount for one reason or another. Once I bought a big supply of 2-lb bags because they had an over-run, and I guess had more bags of product than they had boxes to put them in. So they came without the box. Great, saved me a step! ;) It’s under “Shop Now”, and then “Discounts/Sales”
Lisa Fleckenstein Whitaker says
Great recipe choice for Publication Day! Makes you want to buy the book! I wish I could secure those specialty ingredients today and could make these today. I’ll have to wait till next week tho. Thank you for improving the lives of Celiac’s and GF folks like us.
Nicole Hunn says
I wish you could, too, Lisa! Once the Expandex supply issues are resolved (hopefully very soon!), it will alllll be worth it. I promise!
Anneke says
Have a great time at the Live Q&A! These rolls look beautiful and the videos will be a big help with shaping. Loving my bread book, did we buy enough for someone (me!) to win the day of baking with you? I hope so! Congratulations on your big accomplishment!
Nicole Hunn says
We DID IT, Anneke!! We were within a hair’s breadth of victory, and I just got word last night that we hit 500 orders over the last 2+ weeks!! I will draw the first set of winners at the end of the day tomorrow, and then …. the BIGGER giveaway winner!!
Anneke says
So proud of you , Nicole! Great work! Those 500 books will be put to good use!
Nicole Hunn says
Thanks, Anneke!!
Phyllis says
I bought your book about 2 weeks ago and can’t WAIT to start from the beginning and bake my way to the end! Just waiting for a few more ingredients to get here in the mail and there will be no stopping me. I can’t thank you enough for this book and for all the trial and error you must have endured! Although it has been a real pain trying to find Expandex, i am happy that it flew off the shelves becasue your book is doing so well. Didn’t realize there were so many of ‘us’ out there. Thank you also for the how-to video above! Continued success
Anneke says
So proud of you , Nicole! Great work! Those 500 books will be put to good use!
Nicole Hunn says
Thanks, Anneke!!
Jennifer S. says
YAHOO! Crossing my fingers!
Jennifer S. says
YAHOO! Crossing my fingers!