Gluten Free Pull Apart Dinner Rolls

Gluten free pull apart dinner rolls in basket 3


There are few universally loved recipes that scream “DINNER!” more than pull apart dinner rolls. You may think that heavenly soft, pillowy gluten free bread isn’t possible, but this gluten free pull apart dinner rolls recipe is here to prove you wrong — it makes quite possibly the best gluten free dinner rolls … ever.

Bold statement, yes, but once you try it, you’ll see why these airy gluten free rolls are what everyone’s talking about. 

Gluten Free Pull Apart Dinner Rolls made with gfJules Flour; Photograph by: R.Mora Photography.
Gluten Free Pull Apart Dinner Rolls made with gfJules Flour; Photograph by: R.Mora Photography.

My barometer for a great gluten free recipe has always been one where everyone — even, or perhaps especially those who are not gluten free — loves it. After serving these gluten free pull apart rolls at Thanksgiving where my mother and I were the only ones out of 33 people who were gluten free, I knew this recipe was a winner.

They were gone in a flash and you know what? The GLUTEN rolls someone else brought were still left sitting there, looking lonely indeed.

Gluten Free Pull Apart Dinner Roll with butter made with gfJules Flour; Photograph by: R.Mora Photography.
Gluten Free Pull Apart Dinner Roll with butter made with gfJules Flour; Photograph by: R.Mora Photography.

Since then, I’ve heard from countless readers who have made this recipe and now swear by it. 

Kristin Lee R.G.:  These are literally one of my favorite things on the planet!!! And they are incredibly easy to make! I serve them and no one knows they are gluten (and dairy) free!! The first time you make them, it is helpful to follow Jules on her video while she makes them! So so easy and fool proof (if you use GF Jules flour).❤️

Geri H.: Love these! The best part is the leftovers, I turn them in to egg & bacon biscuits the next morning!

Perhaps my favorite comment about these rolls was from Raymond N.:

If you need to buy your way into Heaven, slip St. Peter one of these.

Gluten Free Pull Apart Dinner Rolls Brushed with Butter and made with gfJules Flour; Photograph by: R.Mora Photography.
Gluten Free Pull Apart Dinner Rolls Brushed with Butter and made with gfJules Flour; Photograph by: R.Mora Photography.

Did I mention they were heavenly? Just so you know!

Seeing them in the pan or in a basket on the table means that something good is coming. That’s why I just had to share a recipe for these Parker House style Gluten Free Pull Apart Dinner Rolls with you — you deserve it! And none of us should be expected to go without these treasures just because we’re gluten free!

Looks delish, doesn’t it?

gluten free pull apart dinner roll

My dear friend Michelle over at My Gluten Free Kitchen was really the inspiration for this recipe, as her gluten-free rolls have made me drool every Thanksgiving since she published her recipe.

But Chef Patrick Auger is who I have to thank for taking my gfJules Flour and creating the foundation for this incredible recipe. He is a recipe developing machine, and luckily he loves using my flour! He has also been super excited about how fresh my flour can keep baked goods for days afterwards.

Gluten Free Pull Apart Dinner Roll, sliced with butter, made with gfJules Flour; Photograph by: R.Mora Photography.
Gluten Free Pull Apart Dinner Roll, sliced with butter, made with gfJules Flour; Photograph by: R.Mora Photography.

And lest you fear these are too difficult for you to make, check out my video showing how to make these soft and springy gluten free pull apart dinner rolls! 

Here’s what one reader said about how valuable this video is:

Kristin Lee R.G.: The video made all the difference in the world in my willingness to try making them. It eased the intimidation factor (which was completely unwarranted) because they are so easy and nearly fool-proof! I just watched what you did, paused the video and did the same thing! They are incredible easy to make, take very little time and they are AMAZING! They are a staple around here, along with the bagels, the pumpkin chocolate chip muffins and coffee cake. And cinnamon rolls on special occasions! 😍

I’ve re-worked the recipe somewhat since he shared his with me, but the “bones” of the recipe are his, so thank you, Patrick!

Technique for Making Gluten Free Pull Apart Rolls

My favorite technique to make these gluten free pull apart rolls is to use an extra large ice cream / cookie dough scoop sprayed with oil or dipped in water before scooping the sticky dough.

scooping gluten free pull apart dinner rolls

Then, if necessary, I go back and smooth the tops with a wet rubber spatula or clean, wet fingers.

rolls before rising

In the spirit of sharing that is so ever-present this time of year, I share with you the Parker House style Gluten Free Pull Apart Dinner Rolls Recipe that has been passed around and shared from Michelle to me to Patrick and back again.

It’s fitting that these rolls are meant to be shared, too.

Gluten free pull apart dinner rolls in pan

I published this recipe just in time for Thanksgiving three years ago, so I’ve heard from tons of people who have made these rolls since then, and absolutely everyone has adored them. They truly defy the definition of “gluten free bread” in every sense of the word. They are every bit as good as they look.

High Altitude Gluten Free Bread Suggestions

If you live at high altitude, reader Diane C. offers these tips for making this recipe:

I used 7-Up the last time I made them. I know that’s not a new thing in baking yeast rolls, but the taste was just a bit better with the more subtle 7-Up than with the seltzer water and tonic water I’d tried before (maybe the brands of seltzer and tonic water I’d used?) I also made altitude adjustments. Nothing in the ingredients, but I reduce the temperature to 325 degrees and bake the rolls longer. We live at just above 6800 ft in elevation. It takes 40-45 minutes to bake them, but this was the only way to get them to bake evenly at this altitude.  I took a batch to a potluck dinner tonight and people could not believe they are gluten free. I’ve been asked to bake them for another dinner tomorrow night and again for Christmas with friends. You’ve made me very popular with your wonderful flour blend. Thanks!

Reader Cydney C. adds these high altitude tips for this recipe as well:

Since it’s so dry here, (we sometimes get single digit humidity) I usually bag them before they completely cool, and the extra moisture keeps them for the next day.  I put parchment paper between the layers so they don’t get soggy.  Seems to work.  We don’t have them for a long time, but I also usually undercook a few, package them the same as above, and pop them in the freezer for later use. 

Make Ahead Option for Gluten Free Pull Apart Dinner Rolls

And for those of you who want to make these gluten free pull apart rolls ahead of time — you’re an over-achiever! Just kidding — you’re actually super smart!

I’ve tried them a few different ways:

  • baked fresh (best, of course);
  • baked, cooled, wrapped and frozen (second best option);
  • formed, refrigerated, risen then baked the next day (third best option)

Refrigerated Overnight Option:

For the overnight option, rise the rolls as the recipe specifies, then cover with oiled cling wrap then foil. Make sure it’s sealed well to keep moisture in, but don’t smash the rolls! Refrigerate for up to 24 hours. When ready to bake, remove to come to room temperature for 30 minutes while preheating the oven, then remove the foil and wrap before baking.

I think the refrigerated option would have worked better for me in this photo if I had a pan with higher sides — perhaps a springform. Wrapping the rolls in the pan and then refrigerating kept down the rise for me because the wrap was over the low sides of my pan, and thus too tight on top of the pan.

See my photos below … rolls in that order, front to back (baked fresh in front; baked then frozen in middle; refrigerated overnight then baked in back):

gluten free pull apart rolls: fresh-baked in front; baked then frozen in middle; refrigerated overnight then baked the next day in the back

Reheat Gluten Free Rolls from Frozen Option:

If you decide to bake these rolls ahead of time and freeze them to serve later, allow time for the rolls to FULLY cool first. Wrap in two layers of aluminum foil then in two layers of plastic wrap, then place the wrapped rolls in a freezer bag in the freezer.

There are a couple options to reheat. Either set the rolls out from the freezer the night before to let them thaw, then warm them for a few minutes in the oven before serving (follow my instructions below). OR, reheat the rolls straight from the freezer.

Either way, when reheating in the oven, remove the plastic wrap and loosen the foil enough to spritz or dampen the top of the rolls with water (this will create steam when heated). Re-close the foil around the rolls and place them in an oven preheated to 400F for 10-15 minutes, or until they are fully warmed to a temperature of 190F and heated through.

Gluten Free Ingredients

The recipe is surprisingly forgiving. Even for those who haven’t baked much (or any) gluten free bread before. I’ve heard from enough of you now to know that it really is possible to follow these directions and bake delicious gluten free pull apart dinner rolls without a lot of stress or worry, so don’t let the idea of it stop you from trying!

And I know many of you have written in that you are lacking one ingredient or another, so I’ve tried to give you lots of different ingredient options (see notes in recipe card, as well). One that you cannot switch without experiencing major differences in the dough and the finished product: the gfJules Flour. It is THE critical ingredient because it’s the flour that holds the bread together.

Gluten Free Pull Apart Dinner Rolls made possible with gfJules Flour; Photograph by: R.Mora Photography.
Gluten Free Pull Apart Dinner Rolls made possible with gfJules Flour; Photograph by: R.Mora Photography.

It’s the flour that the recipe was created with and around. In gluten free baking, gluten free flour is all different; it’s not like regular wheat flour where one brand is virtually identical to another. Gluten free flour blends are all totally different, which means switching them up in recipes will yield totally different results.

Other Ingredient Options

That being said, for many other ingredients listed, I’ve provided alternatives where I can in order to give you options because I really want you to be able to make this recipe. It’s that good! 

Tim Viets gluten free pull apart dinner rolls
Reader Tim Viets’ gluten free Pull Apart Rolls made using gfJules Flour and active dry yeast added to liquids to proof before mixing into dry ingredients.


Lately, there’s been a run on yeast at the store. If you’re having trouble finding instant or quick rise/rapid rise yeast, don’t worry. You may use active dry yeast in its place. Simply add it to a portion of the liquids called for in the recipe to proof first before adding to the rest of the mixture. (Read more about yeast and how to use active dry yeast in my article on yeast linked here).

Check out reader Tim Viets’s gorgeous gluten free Pull Apart Dinner Rolls made with my gfJules Flour and active dry yeast using this method (photo above).

Also, you CAN use mashed potatoes in place of dry potato flakes. Check out the recipe notes below for how to make that substitution.

I’ll leave you with one more reader’s comment:

Made them, loved them. Used the last one roll to make a sandwich out of. Been over 2 years since I’ve had a sandwich. Thank you gfjules. ~Beth M.
If you’re looking for more great gluten-free bread and meal ideas, don’t miss out on my reader favorite gfJules Thanksgiving ebook! 96 pages of tips, recipes and brands to look for to ensure an amazing meal!
Wishing you and yours great gluten free bread — you deserve it! If you try this recipe and love it, please leave a 5-star review!

Gluten Free Pull Apart Dinner Rolls 

Gluten free pull apart dinner rolls in basket

Gluten Free Pull Apart Dinner Rolls

Yield: 8-9 rolls
Prep Time: 40 minutes
Cook Time: 22 minutes
Total Time: 1 hour 2 minutes

You may think that heavenly soft, pillowy gluten free bread isn't possible, but this gluten free pull apart dinner rolls recipe is here to prove you wrong -- it's quite possibly the best gluten free bread, ever.


  • 2 ¾ cups (371 grams)  gfJules® All Purpose Gluten Free Flour
  • 2 packages (4 ½ tsp.) quick rise instant yeast (Red Star® Quick Rise or Fleischmann’s® Rapid Rise)**
  • ¼ cup granulated sugar
  • 2 tsp. baking powder
  • 1 tsp. salt
  • ¼ tsp. baking soda
  • ¼ cup (16 grams) instant plain gluten-free mashed potato flakes (Idahoan® Original Mashed Potatoes; or Edward & Sons™ Organic)***
  • 1 1/2 cups seltzer water or club soda or sparkling water or 7up (OR 3/4 cup bubbly liquid + 3/4 cup milk of choice, dairy or non-dairy like coconut, almond, soy, flax, hempseed, certified GF oat)*
  • 1 egg (room temperature) or favorite substitute (I like using 3 Tbs/50 grams aquafaba)
  • 3 Tbs. olive oil
  • 1 tsp. apple cider vinegar
  • 1 egg for egg wash or use milk of choice, oil or apricot preserves, thinned with water {optional}
  • 2 Tbs. butter or non-dairy alternative (I like Earth Balance®), melted, for brushing on cooked rolls


Spray one 8" or 9" round cake pan or pie plate lightly with cooking spray then line with parchment (makes it easier to remove the rolls). Bring all ingredients to room temperature.

In a large mixing bowl, whisk together dry ingredients: gfJules Flour; yeast granules**; sugar; potato flakes; baking powder; salt and baking soda.

In a separate bowl, stir egg to mix. Add to it seltzer water/milk*, olive oil and apple cider vinegar, then pour into the dry mixture while stirring or using the paddle attachment on a stand mixer at low speed.

Increase mixing speed to medium and continue stirring for 3 minutes. The dough will become fluffier but will still be thick.

While lining the pan with parchment isn't necessary, having made them both ways, I like how easy they rolls are to remove when the pan is lined with parchment before baking.

Using an oiled 2" scoop, place 8-9 dough balls into the prepared pan: one or two in the middle of the pan and the others evenly spaced around it. I find it is easier to remove the dough smoothly if you first wet the scoop with water or oil well before filling with dough.

Dip your fingertips or a rubber spatula into warm water and smooth the tops of the rolls, continuing to re-wet as needed so the dough doesn't stick to the spatula or your fingers.

{Optional: Brush the tops of the rolls with an egg wash of one full egg mixed with 2 teaspoons water (you will not use the entire mixture for one recipe of rolls); or use or oil or apricot preserves.}

Cover lightly with parchment paper or wax paper and allow to rise for 20-25 minutes, or until the rolls have doubled in size to crowd one another but don’t have a lot of little holes showing from too quick of a rise. If your kitchen is cool, a good place to rise these is to turn your oven on to 200ºF and then turn it off when it has come to temperature. Place the rolls in the oven after it is turned off.

Remove the rolls after rising in order to preheat the oven to 450°F.

Once the oven has come to temperature, place the rolls (uncovered) into the oven and reduce the oven temperature to 350°F.

Bake for approximately 22 minutes. The tops of the rolls should be golden, a toothpick inserted into a roll should come out with only dry crumbs, and the internal temperature of the dough should be 195°F or higher. If the rolls are not browning enough during the bake, you can take a stick of butter or vegan butter and rub gently over the tops of the rolls before the bake time is through.

Once fully cooked, remove rolls to cool in the pan on a wire rack, and gently rub a stick of butter or brush vegan butter or melted butter/vegan butter on the tops of the rolls for buttery flavor and color (you will use 1-2 tablespoons of butter with this method). Serve warm.

Baked with my gfJules Flour, these rolls stay soft for 3 days if stored in a zip-top bag at room temperature. To reheat to serve, cover the rolls with a slightly damp, clean tea towel and microwave just until warmed, approximately 30-45 seconds.


*in the video I make these rolls using ONLY 1 1/2 cups seltzer water and no milk; the recipe works either way.

**regular active dry yeast may be used here, but should be proofed first and added with the liquids rather than with the dry ingredients. See photo just above recipe card.

***Substitutes for mashed potato flakes: arrowroot powder, potato starch or cornstarch can be subbed 1:1 for similar results, but mashed potato flakes are still preferred. You can also just bake a potato and mash it instead. Add about 1/2 cup mashed potato instead of 1/4 cup potato flakes, but reduce the liquids by about 1/8 cup.

To freeze these rolls for serving later, allow time for the rolls to FULLY cool first. Wrap in two layers of aluminum foil then in two layers of plastic wrap. Place the wrapped rolls in a freezer bag in the freezer.

To reheat, remove plastic wrap and loosen foil enough to spritz or dampen the top of the rolls with water (this will create steam when heated). Re-close the foil around the rolls. Preheat the oven to 400F. Place wrapped rolls in preheated oven for 10-15 minutes, or until they are fully warmed to a temperature of 190F and heated through.

Nutrition Information
Yield 9 Serving Size 1
Amount Per Serving Calories 192Total Fat 12gSaturated Fat 3gTrans Fat 0gUnsaturated Fat 8gCholesterol 52mgSodium 563mgCarbohydrates 18gFiber 1gSugar 10gProtein 4g

Please keep in mind that nutrition information provided is per serving, which may vary. While we have taken care to provide you with the most accurate nutritional values possible, please note that this information may differ significantly depending on the exact ingredients and brands that you choose to use to make this recipe. Additionally, where options are given for ingredients, the resulting calculation may include all ingredient options instead of only one per line, skewing the totals significantly.

Did you make this recipe?

Please leave a comment (and maybe even a picture!) below or share a photo on Instagram! Be sure to tag me! @gfJules

Reader Catherine Hopkins got creative with this recipe and my gfJules Flour and shaped these buns into an adorable bunny for Easter! How cute!!!

Catherine Hopkins gluten free Bunny Roll
Catherine Hopkins’s Easter Bunny Roll made with gluten free Pull Apart Dinner Rolls Recipe and gfJules Flour.


I hope you also get to try lots of recipes with my gfJules Flour and enjoy soft, never gritty recipes that last long after they come from the oven.

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    • Wonderful to hear, Sandra! I’m so glad you made them and were so pleased not just with the results, but also with how easy they were! Now you’ll know you don’t have to save the recipe just for special occasions!!! You shouldn’t have to wait for gluten free bread this good!!!! (Your pic is so yummy!!!)

  1. Wonderful gluten free rolls! I couldn’t find original potato flakes at the store and bought buttery home style and they turned out great. Also just used seltzer. My non-celiac, bread loving boyfriend loved these too!

    Thank you Jules!

    • Hi Kay, I’m so glad the Buttery Homestyle worked for these gluten free pull apart rolls! Thanks for letting me know, and for sharing how much they were loved!

  2. Another fan of hot cross buns!! I used Jules’ pull-apart dinner roll recipe to make them, adding a good teaspoonful of cinnamon, some grated nutmeg, and about 1/2 teasp of pumpkin spice. (They look quite brown, mostly due to lots of spices, I love the flavor!) I also added 2 ounces of currants, 2 ounces of golden raisins, 2 ounces of raisins, and 1 ounce of preserved chopped peel (lemon peel usually, but orange is good too, or a mix of both). While still hot I glaze them with a sugar syrup mixture, and, once cool, pipe a cross made with icing sugar.

    reader's gluten free hot cross buns

    • Oh Sue, those are STUNNING!! Thanks so much for sharing your pic and also your recipe tweaks to turn these gluten free pull apart rolls into yummy gluten free hot cross buns!

  3. Hot Cross Buns! Use this recipe, increasing the sugar to 1/3 cup, adding a teaspoon of cinnamon, and 1 to 1 1/2 cups dried fruit. (I use a mix of Craisins, raisins, and diced dried apricots.) Everything else the same!

    nora brine hot cross buns

    • Such a brilliant idea, Nora, to transform these gluten free pull apart rolls into sweet hot cross buns!!!! WOW! I can’t wait to try this version!

  4. Have made these a couple times with half 2% milk/half sparkling water. My wife loves them and that is really what I am looking for. We eat them with cream cheese in the morning, tuna or chicken salad at lunch, and with chili at dinner!!

    • That’s fantastic to hear, Kevin! What a great way to incorporate yummy homemade bread at every meal of the day!!! Thanks so much for sharing what liquids you used — I’m always happy to hear what works for people!

  5. I’ve made these several times and they are HANDS DOWN the best pull-apart rolls recipe I’ve ever tried. So, so easy and simply amazing. They recipe very consistent and turn out great every time I make them. All of my family who aren’t gluten free love them as well!

    • That’s the way it ought to be, Leslie! SO happy you and your family are loving this pull apart rolls recipe so much, and that it has become a staple in your house! Thanks so much for taking a moment to let me know! 🙂

  6. Made this for 3rd time today. Used the next size down scoop and it made 2 full pans! Still in the oven excited to take them out!

    • So happy you’re loving this recipe so much, Janie! TWO pans of delicious gluten free pull apart dinner rolls is something to look forward to, for sure!!

  7. Jules pull apart rolls truly are hard to mess up. I have made them many, many times yet tonight I made a huge mistake. I forgot to turn down the oven temp once I put the rolls in to bake 😳 So instead of 25 minutes on 350, I baked them 22 minutes on 450! I thought I ruined them, but nope, they still tasted AMAZING! They were very dark but didn’t taste burnt or dry. #gfjules wins for a great recipe, again!!

    dinner rolls

    • So great to hear, Debbi! These gluten free pull apart rolls can seem like a daunting recipe, so I’m really glad you shared how fool-proof they really are!!!!

  8. I made your rolls yesterday and there was a problem. The dough was very soupy and was not scoop able. I rechecked the ingredients and amounts and I had followed your recipe exactly. So I added more flour and potato flakes to get it to the same consistency as the dough you show in your video. I had to add 1-1/2 C.+/- more flour and another 1/2 C. of potato flakes. The dough scooped out ok and rose fine but the finished rolls were not flaky or pull apart at all. They were very dry and dense. Very disappointing. So any thoughts on what went wroug? Your help would be greatly appreciated. Thanks.

    • Clueless in Kansas. I’ve not a baker so I was so happy these turned out for me. They are delicious and are easy to make. I have never had them be soupy. Did you beat them with a paddle using a standup mixer? Be sure and do it the full three minutes. It’s fluffy every time for me. Good luck. Please don’t give up. Regroup and try again.

  9. I am searching for a recipe to make fried dough on Christmas Eve. My mom’s Italian side of the family always did this with regular bread dough, which we would let rise and then fry. Would this recipe work or do you have another suggestion?? I’ve missed this tradition for 15 years and since we are staying home, would love to give it a try this year!

  10. Jules. These are terrific. I don’t think i have had a dinner roll this good since i went gf in 2012. Thank you. I didn’t have a 2″ scoop, will remedy that next week.

    • WONDERFUL to hear, Barbara!!! I’m thrilled you made these gluten free pull apart rolls and even more thrilled that you loved them! Thanks so much for letting me know!

    • YAY! So great to have delicious gluten free rolls and even better that they’re easy to make!
      I’m really happy you enjoyed!

  11. I just made your rolls and they came out just like the pictures. I used milk and 7Up as the liquid. Although they were delicious, they were a little on the heavy side. Are they supposed to be? If not what could be wrong?

    • Hi Theresa, I’m so glad they were delicious for you! If you found them to be a little heavy though, I would say next time use all 7-up instead of half 7-up/half milk and see if you like them better that way. It’s more a matter of personal preference. Let me know how it goes!

  12. These just came out of my oven, and they are delicious!! I can’t believe how easy they were to make and how well they turned out. Thanks for another incredible recipe. These will be a hit on Thanksgiving!

    • I’m SO happy you loved this recipe, Cheryl, and that you tried it in advance of Thanksgiving! So smart! And yay for a recipe that turns out delicious and is easier than you thought it would be! A gluten free win, for sure! Thanks so much for taking the time to let me know how much you enjoyed the recipe. Wishing you a very happy gluten free Thanksgiving!

  13. These are delicious. I got the recipe in my email and thought, what the hell? I am going to try these. I don’t make bread, and I have only made dinner rolls twice in my life for a holiday. When I was diagnosed with celiacs, it wasn’t a big deal when it came to bread. I never really liked it. Probably because it always made me sick. These rolls however, have changed that. gfJules makes everything so easy and these rolls were amazing. Her flour is magical and she has so many substitutes that I can inevitably find something in my cupboards to work. I have already sent the photo out to everyone I know. Thanks gfJules. You have made bread an enjoyable treat.

    • I’m so glad you went for it, Cathy!!!! I’m thrilled to hear that my recipes and gfJules Flour have made things EASY for you, and that I’ve been able to provide enough ingredient substitutes that you’re bound to have something in the cupboard that will work! That’s the idea — I want everyone to feel like they can do it, so that they at least try, and then they see how darn worth it the end result is!!!! I’m over the moon when I hear that gluten free bread is an enjoyable treat for you. Thank you for making my day, Cathy!!!!

  14. I followed the written instructions and measurements. I noticed my dough looked way dryer than yours. I watched the video again as the written ingredients included milk but I didn’t add it as your video made no mention of milk. However, instead of 3/4 cups seltzer as is written, you actually added 1 1/2 cups seltzer. So I went ahead and added another 1/2 cup seltzer, so we’ll see if they turn out. It looked kinda weird when I scooped them out.

    • Update: they did not raise very much but I went ahead and baked them. Turned out really chewy, not light and fluffy. What am I doing wrong? Should I disregard the video and follow the written ingredients? Also I don’t think 22 minutes is enough to bake them? They didn’t brown like the pictures.

      • Hi Cindy, I’m so sorry for any confusion on the liquid ingredients. The video shows 1 1/2 cups seltzer. Since then, experimentation has shown that 3/4 cup seltzer + 3/4 cup milk (same total 1 1/2 cups liquid) may yield even better results!
        You can make it either way — as I note at the bottom of the recipe card in the notes section — but the TOTAL liquid needs to be 1 1/2 cups. It sounds like you only added 1 1/4 cups of liquid, and that you added the extra 1/2 cups after the dough was formed and looked dry. That will cause two problems: one, not enough total liquid and two, the dough won’t like being messed with after being formed and won’t accept that extra liquid easily, plus the dough was likely overworked in order to get that liquid integrated.
        So … I’m not too surprised to hear the recipe didn’t turn out as expected.
        I hope you’ll try again with a TOTAL of 1 1/2 cups of liquid, either all seltzer or half and half seltzer and milk of some kind.
        Regarding oven times, don’t go by browning. As long as they are baked through — check with a toothpick — don’t worry about browning. You can get the tops to brown by brushing the tops with egg wash or oil or butter and you can even use a convection setting or a quick broil at the very end for just a minute to get that browning you seek. Don’t wait until they brown naturally to take them out of the oven because all ovens differ and gluten free flours don’t brown well naturally. Waiting for gluten free foods to brown often leads to over-baking and drying foods out or making them hard.
        I hope these tips helped identify the problems this go-around. You have plenty of time to try the recipe again before Thanksgiving and hopefully plenty of incentive to try again, too! It’s such a yummy recipe — I know you’ll get it right!!!

  15. First time I’m making these with your gfJules gluten free flour. They are rising in the turned off=200 degree oven with brushed tops of apricot jam. As I write this. I plan on devouring with a cigar as I watch the election.
    Cheers! To everyone that voted!👍
    P.S. I measure by scale.😉

    • LOL Janie, you are cracking me up! I love the spirit!!!! And yes! Thanks to everyone who voted, no matter for whom, thank you for exercising your democratic rights that we are so blessed to have.

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