Friday, June 17, 2016


anted to let you, my dear readers & followers, know that I will no longer be posting new content here on the Free From the Gluten That Binds blog.

I will NOT *delete* this site as there are many useful articles, recipes, etc. that I want to leave open for people to find and read.

AND I do plan on continuing to post new content... (in fact, I've got a decent stack of recipes I have ready to post right now!).

BUT... it will all be now posted on my new(-ish) website:

At this time, I have (3) blogs and (1) website that I am currently maintaining and I'm finding it a difficult feat to keep them each running individually. So... I am consolidating.

As I post new GF materials (on Momma Duck), there will be a whole "Gluten Free tab" you can click on and peruse at your leisure. Plus, there is a "search bar" on my site that you can use as well to look up something specific.

I really do hope you will continue to use this site as a GF reference... as well as follow me at Momma Duck.

I'm also on Facebook:
And Instagram: @MOMMA.DUCK.MEL
Aaaaaaand if you use the YouFood app on your phone, I'm there as well: @mommaduck

Thanks for your readership and follows! ❤❤❤❤

Tuesday, June 7, 2016

Gluten Free/Corn Free rolls

I FINALLY found a recipe for GF/Corn-Free dinner rolls that my son will eat!!!
 Do you have ANY clue how difficult it is to find a CORN-FREE gluten free roll recipe? Corn is widely used in GF recipes!

This batch was made with all white rice flour. You can totally make it this way... but I think I prefer using *brown* rice flour, or even a brown/white rice flour blend. But my son didn't seem to notice the difference. I only used white rice flour because that's all I had on hand at the time.

Probably could have browned it a tad more-- but these came out just fine flavor-wise.

GF Corn-Free Dinner Rolls
Makes: 12 lrg rolls

Dry Ingredients:
2-1/2 C rice flour
1/2 C tapioca flour
2-1/2 t guar gum (it's kinda like xanthan gum)
1 T yeast
1 t salt

Liquid Ingredients:
2 T honey
2 T olive oil
1-1/2 to 2 C water (I use 2 C)
1 t apple cider vinegar

Add liquid ingredients to dry ingredients in a large food processor. Process the mixture until it is smooth. Spoon it into a greased muffin tin. Bake in a 350F preheated oven for approx 25 min or until lightly browned.

Now since my son cannot eat all 12 by himself before they go bad, I store them in the freezer. Any time he needs bread to eat for a meal, I pull a roll or two out of the freezer, wrap it in a moistened piece of paper towel, and microwave on HIGH for 1 min. Comes out hot and perfect!

This is what the dough looks like after being processed.
Reminds me of cake batter.

Spooned it into a greased muffin tin. Ready for baking.