Recipe by mis7up
"My mother sent me this as a quest for breads for my sister and mother-in-law. A little tweaking and it's a recipe my family enjoys."
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1 1/2 cups
warm water (110 degrees F/45 degrees C)
1 (.25 ounce) package
rapid rise yeast
1 1/2 teaspoons
apple cider vinegar
2 1/2 cups
gluten-free all purpose baking flour (such as Bob's Red Mill®)
dried dill weed
1 1/2 teaspoons
I have made this recipe several time now. I also make them as sandwich buns without the garlic & dill. I've found that Betty Crocker's gluten free flour works the best. It is more of a batter than a dough, so I use a large spoon to place on the baking sheet. My husband likes these better than store bought gluten free bread. This isn't as crumbly & has better flavor. This recipe is a keeper!
Had to add an extra cup of flour because dough was too runny - more like cake batter!
Followed the Recipe as directed and it turned out wonderful. Light and fluffy. Way better then most gluten free bread recipes.
We are gluten free and have been having a hard time making bread that isn't sticky. This bread was definitely not sticky and even the gluten eaters loved them! I left out the dill and just added the garlic--perfection!
I didn't have any dill, so I left it out, but they turned out so good! My brother, who didn't know they were gluten free, had 2. Thanks so much for the recipe. I think next time I'm going to try and add cheese for some yummy garlic cheddar biscuits. These made my thanksgiving even better.
I did not care for this recipe. I followed the recipe exactly. The consistency was like cake batter so i added another 1/2 cup of bobs redmill gluten free flour. The dough still wouldn't stick together so i turned it into a loaf rather then buns.
These are excellent.
* Percent Daily Values are based on a 2,000 calorie diet.
Gluten Free Garlic Dill Dinner Rolls
Serving Size: 1/12 of a recipe
Servings Per Recipe: 12
Amount Per Serving
Calories from Fat: 24
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