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French Bread Rolls

Cummulative Rating

Servings
Makes about 12-15 rolls
Difficulty
Easy

Ingredients

One package Gluten-free Pantry’s Country French Bread mix
1-3/4 cup lukewarm water
1 teaspoon cider vinegar
1/3 cup canola oil
2 eggs and 1 egg yolk at room temp
1 Tablespoon sugar
1/2 teaspoon salt

Directions

Follow the Gluten Free Pantry’s directions for french bread baked in a pan. Use a baguette pan. Butter the pan and drop rounded mounds of batter onto pan, you should be able to get 4-5 on each row. Let rise, brush with egg and bake as directed.

Tips

We used The Gluten Free Pantry’s Country French bread flour mix for the gf flour in this recipe. To purchase this product please click the link below in our Recommended Tools section.

Recommended Tools

#40 Gluten Free Pantry French Bread Flour Mix (bulk)

Reviews

Posted By Member:
Posted Date: 1/9/2013

The unfortunate truth is that the coglele dining setup is not really safe for a celiac. The good thing is that its possible to survive quite nicely if youre well-informed communicate with the school in the summer prior to your arrival on campus and set up contingency plans. My son has his own microwave and refrigerator in his room this was arranged with special permission from the school. His premade frozen entrees from home are stashed in his own designated storage area in the school dining rooms freezer. Yes I make the entrees and freeze them in individual portions. He supplements these with fresh juice produce and yogurt from the campus store or from the local grocery store. Hes a sophomore now had a great freshman year and has had no difficulty making friends. Hes met several other students with gluten intolerance or celiac disease those that dont have it are quite understanding and accept his limits. If theres any question he just tells people its as serious as a peanut allergy. Somehow that makes sense to them.College is after all more than food and beer. Just be sure you have prepared yourself with food you enjoy eating and dont let yourself go hungry to a party where youll be tempted to eat something thatll make you sick for days

Posted By Member:
Posted Date: 1/10/2013

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Posted By Member: MaryAnn Horsey
Posted Date: 12/24/2004

I made these using the perforated french bread pan. I carefully molded the rolls to make them smooth and I also used a sprayer filled with water to spray in the oven to help make the crust crispy. It worked. They were crusty on the outside and soft on the inside. They also LOOKED real, something important to me. I will definitely make them again. Mary Ann in Maryland

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