adapted from Levana Cooks, using Garden Vegetable Levana Nourishments

Gluten-free rolls is something I am constantly tinkering with.

I’m terribly sorry to say:

Commercial gluten-free bread and gluten free rolls are really subpar, on every level:

Let’s see: The ingredient selection (First ingredient: potato starch, corn starch?!?), the unjustified high price (again: for potato starch, corn starch?), the poor flavor and texture, and above all the way it ignores all health guidelines. Poor gluten-free shoppers pay through the nose for something they have equated with healthy because it boasts a gluten-free certification, and for what? Gluten free junk!

Although making yeasted bread is nowhere near as hard or time consuming as some people imagine, the daunting idea of multi step bread baking, and all things yeasted for that matter, dies hard for many of us. Making yeasted gluten-free rolls follows pretty much the same rules as regular bread baking, albeit with different ingredient ratios. So I decided to explore with no yeast Gluten-free rolls. Much like muffins, except they are savory enough to be bread.

These gluten-free rolls have the advantage of consisting in a single-step process.

And because they are yeast-free, they are much less perishable than yeasted gluten-free bread rolls. I store them in the freezer, and whip out just the number I need.

Here is a large batch recipe of my no yeast gluten-free rolls I was very happy with. No trace of the offending worthless starch; only the very best and healthiest ingredients, and super nutritious. My gluten-allergic grandson loved them, and he is a certified bread aficionado, so his verdict rules.