Another take on that Gluten Free French Bread….

We have a Gluten Free home. 3 of the 4 people that live at The Ebed House do not eat Gluten and we try to keep our dairy to a minimum. The one outlier is Mike….daddy and husband! There is just something wrong about asking the man who ‘brings home the bacon’ to eat gluten free food that, let’s face it, half the time just doesn’t taste right.


Born out of love for my family I’ve been on the hunt for a good bread….one that is easy to make and versatile. With a little help from my friends I found it! yep! a stunning french bread that is easy to make and takes a little more then an hour start to finish. If you have been eating gluten free and doing your own baking you have likely come across this wonderful bread already. If you have not HERE is the link.

One of the great things about this bread is that I have been able to adapt it to create a few other family favorites. I’ve been making pizza crust and will post another entry about that the next time we make it and I can get some photos! Today I want to share my ‘caramel roll’ adaptation. Caramel rolls have a long standing history on my side of the family…my father has often shared his deep love and longing for his mother’s caramel rolls…..a family treat we have not enjoyed in years. So daddy….and Mike….this one’s for you!

Gluten Free ‘Caramel Rolls’


Ingredient list for the caramel
1 1/3 C. Brown Sugar
1/2 C. Butter or butter sub.
4 Tablespoons Corn-syrup (I would love to get some ideas on a sub for this so let me know if you think of some!)


I start by mixing the dry ingredients for the bread
2 Cups Brown rice flour
1 Cup Tapioca flour
3 teaspoons xanthan gum
1 1/2 teaspoons salt
(I have planned to add cinnamon but haven’t yet…this is where I would add it)

While the dry items are mixing for the bread I melt the brown sugar, butter and corn-syrup. (I didn’t have brown sugar so I subbed standard sugar and molasses.)



When the items have all been melted down I transfer the caramel to a 9×13 pan and set it aside.
Then I return to the bread
Dissolve 2 Tablespoons Sugar in 1 1/2 C. Warm water. Dissolve 2 Tablespoons of yeast in the water and sugar mix. Add the yeast mix to the dry mix along with 3 egg whites, 2 Tablespoons melted butter and a teaspoon of apple cider vinegar.


It really helps to have wet hands when you work with gluten free breads. So, with damp hands I parcel out rolls into the 9×13 pan.


Preheat the oven to 400 and cover them allowing the bread to rise for about 20 min.



Bake for around 25 min and check the bread. Make sure to check the bottom to see if the rolls have fully cooked. If they have not continue to bake a bit more.

When the rolls come out turn them over onto a cookie sheet. And allow them to cool.



And that’s it! Yum! They are sooooo good!