Gluten-Free Hawaiian Sweet Rolls

#237 Melissa: “We are a Gluten Free household and we have our 4 year old daughter to thank! She cried the first year of her life non-stop! One year later we found out it was gluten. We rarely eat out, so I make all her food from home and after two years Gluten Free breads are NOT my specialty and quite honestly scare me. I would love this book!”

#27 Jena: “What an awesome giveaway! I have celiac disease so everything I cook has to be gulten free.”

You guys. I made gluten-free Hawaiian sweet rolls.

And they were amazing (totally scary for me as it was my first foray into gluten-free bread but I was blown away by how well they turned out) and pretty darn lovely looking, too.

My friend, Nicole, of Gluten Free on a Shoestring fame is coming out with her 3rd gluten-free cookbook and it is entirely dedicated to gluten-free breads. Which is kinda sorta amazing because when I think “eating gluten-free” I think “how the heck do I get my carb fix?”

Nicole has you covered. While I don’t eat gluten-free as a lifestyle, I’m all for giving new recipes a try and I’m loving on these Hawaiian sweet rolls. I can’t believe how accessible making your own gluten-free bread can be! Nicole gives, like, one zillions tips and tricks and step-by-step pictures for everything from bagels to baguettes, tortillas to scones in this new cookbook. It is revolutionary (like no other gluten-free bread cookbook in the universe, really). You don’t want to mess around with these recipes – Nicole has tested and tested and tested these babies to make them foolproof and following the ingredients and instructions to the letter will ensure fantastic results.

Gluten-Free Hawaiian Sweet Rolls

On a personal note, I can count other food bloggers I’ve actually become real, live friends with on one hand. Nicole? She’s the real deal. She has been a breath of fresh air in the blogging world for me. She tells it like it is (read: she doesn’t have one fakety fake bone in her body) and I love her blogging guts. I’m so proud of what she’s created here and so honored to help her get the word out about her book.

To celebrate Nicole’s new cookbook, today, you have a chance to win one of TWO copies of Gluten Free on a Shoestring Bakes Bread. Whether or not you eat gluten-free or not, this is a treasure.

To enter to win, leave a comment on this post telling me your experience with gluten-free recipes. Winners will be announced in a few days!

One Year Ago: Nutella Butterscotch Crumble Bars
Two Years Ago: New York-Style Crumb Cake
Three Years Ago: Sky-Is-The-Limit Pudding Pie

Gluten-free Hawaiian Sweet Rolls {and Gluten Free on a Shoestring Cookbook Giveaway!}

For the all-purpose gluten-free flour in Gluten-Free Bread Flour, you can use either the High-Quality All-Purpose Gluten-Free Flour (below) or the Make-It-Simpler All-Purpose Gluten-Free Flour (below that). For this recipe, the High-Quality All-Purpose Gluten-Free Flour is best. It is a copycat recipe for Better Batter gluten free flour, so that commercially-available gluten-free flour blend will also work well. Each recipe for the flour blends makes 1 cup (140 g) of flour.


    Hawaiian Roll Dough:
  • 3 cups (420 g) Gluten-Free Bread Flour (recipe below), plus more for sprinkling
  • 2 teaspoons (6 g) instant yeast
  • 1/4 cup (50 g) sugar
  • 1 teaspoon (6 g) kosher salt
  • 4 tablespoons (56 g) unsalted butter, at room temperature
  • 1 large egg, at room temperature, beaten
  • 1 cup plus 1 tablespoon pineapple juice
  • 1 teaspoon gluten-free vanilla extract
  • Egg wash (1 large egg, at room temperature, beaten with 1 tablespoon water)
  • Gluten-Free Bread Flour:
  • 100 grams (about 11 1/2 tablespoons) all-purpose gluten-free flour (71%) (read note above)
  • 25 grams (about 5 tablespoons) unflavored whey protein isolate (18%)
  • 15 grams (about 5 teaspoons) Expandex modified tapioca starch (11%)
  • High-Quality All-Purpose Gluten-Free Flour:
  • 42 grams (about 1/4 cup) superfine brown rice flour (30%)
  • 42 grams (about 1/4 cup) superfine white rice flour (30%)
  • 21 grams (about 2 1/3 tablespoons) tapioca starch (15%)
  • 21 grams (about 2 1/3 tablespoons) potato starch (15%)
  • 7 grams (about 1 3/4 teaspoons) potato flour (5%)
  • 4 grams (about 2 teaspoons) xanthan gum (3%)
  • 3 grams (about 1 1/2 teaspoons) pure powdered pectin (2%)
  • Make-It-Simpler All-Purpose Gluten-Free Flour:
  • 90 grams (about 9 tablespoons) superfine white rice flour (64%)
  • 31 grams (about 3 1/2 tablespoons) potato starch (22%)
  • 15 grams (about 5 teaspoons) tapioca starch (11%)
  • 4 grams (about 2 teaspoons) xanthan gum (3%)


  1. Place the flour, yeast, and sugar in the bowl of your stand mixer, and use a handheld whisk to combine well. Add the salt, and whisk to combine. Add the butter, egg, pineapple juice, and vanilla, and mix on low speed with the dough hook until combined.
  2. Raise the mixer speed to medium and knead for about 5 minutes. The dough will be quite sticky, but should be smooth and stretchy. Spray a silicone spatula lightly with cooking oil spray, and scrape down the sides of the bowl.
  3. Transfer the dough to a lightly oiled bowl or proofing bucket large enough for the dough to rise to double its size, and cover with an oiled piece of plastic wrap (or the oiled top to your proofing bucket).
  4. Place the dough in the refrigerator for at least 12 hours and up to 5 days.
  5. On baking day, grease an 8-inch round baking pan and set it aside. Remove the dough from the refrigerator and turn it out onto a lightly floured surface.
  6. Knead until smoother as described below under general shaping tips. With a floured bench scraper, divide the dough into twelve pieces of equal size.
  7. Shape one piece into a round by following the directions for shaping small, round rolls below. Place the first roll in the prepared baking pan.
  8. Repeat with the remaining pieces of dough, placing the rolls less than an inch apart from one another. Cover the baking pan with oiled plastic wrap and set it aside in a warm, draft-free location to rise for 30 minutes. Uncover the pan and brush the rolls generously with the egg wash. Allow the rolls to finish rising, uncovered, until fully doubled in size (about 20 minutes more).
  9. About 20 minutes before the rolls have completed their final rise, preheat your oven to 350°F. Place the baking pan on the lower rack of the preheated oven and bake until lightly golden brown, and the inside of the rolls registers about 185°F on an instant-read thermometer (about 20 minutes).
  10. Allow to cool briefly in the pan before serving.

General Shaping Tips:
Unless otherwise noted, always begin on a well-floured surface with floured hands.
1. With the help of an oiled bench scraper, keep moving the dough as you shape it, particularly if it begins to stick to the surface or your hands. The process of kneading the dough in this book will be done using the scrape-and-fold method: Scrape the dough off the floured surface with the bench scraper, then fold the dough over itself. Sprinkle the dough lightly with flour, scrape the dough up again, and fold it over itself again. Repeat scraping and folding in this manner until the dough has become smoother.
2. Keep the outside of the dough and the surface covered in a light coating of flour as you shape the dough. Handle the dough with a light touch to avoid kneading the flour into the dough, which might dry it out and result in a tight, unpleasant crumb.
3. It bears repeating: A light touch is the key. Repeat that to yourself as a mantra as you first learn to shape this bread dough. It’s the most important rule in shaping. More technique, less muscle.
4. You’ll notice that the recipes do not include instructions to allow dough that has been rising in the refrigerator to come to room temperature before shaping. Always begin with cold dough when shaping the dough in this book. It is much easier to shape.
Shaping Small Rolls:
1. On a well-floured surface, flatten the dough into a disk, then pull the edges toward the center of the disk and secure the edges together by pressing them between your thumb and forefinger.
2. Turn the dough over so that the gathered edges are on the bottom and cup your whole hands around the dough, to coax it into a round shape.
3. Place the round of dough on a lightly floured surface and cup only one palm around the dough with the side of your hand resting on the counter (the
side of your hand nearest your pinkie). Maintaining contact between the side of your hand and the surface, begin to move your hand in a circular motion
while gently coaxing the edges of the dough upward (toward the top of the round) with the tips of your fingers.
4. Slash the dough with a sharp knife or lame held at a 45 degree angle to the dough.

Recipe Source: from the book Gluten-Free on a Shoestring Bakes Bread: Biscuits, Bagels, Buns and More by Nicole Hunn. Excerpted by arrangement with Da Capo Lifelong, a member of the Perseus Books Group. Copyright (c) 2013.

*Giveaway provided by Da Capo Lifelong Books, all opinions expressed are my own!

472 Responses to Gluten-free Hawaiian Sweet Rolls {and Gluten Free on a Shoestring Cookbook Giveaway!}

  1. Maria G says:

    I’ve had mixed results with GF stuff. I made some cornbread that looked like a brick but was okay (my cat is a carb freak and found it worthy of stealing a piece), made some dumplings that were apparently “the best thing since sliced Beatles” (cookie if you know the reference) according to my friend who has to follow a GF diet since a little while ago and a carrot cake that looked funky to me but was apparently delicious. Can’t wait to try these rolls! Thank you!

  2. Cassondra says:

    I have had great results cooking with almond flour. Because I have gluten intolerance it is great to see a gluten free bread recipe of something I miss eating!

  3. Signe says:

    Both my sisters are gluten intolerant so I’ve made quite a few gluten free breads and cakes when cooking for them. I made the gluten free bread from the Artisan Bread in Five MInutes a Day book a few times and it came out so good, my sisters didn’t believe it was gluten free. It definitely is a little more tricky than regular bread making but totally doable, and the results are so much better that the store-bought gluten free bread, in my opinion. I would love this book to give to one of my sisters as a gift!

  4. Alyssa says:

    I’ve dibble dabbled in some gluten free recipes with mixed results. My sister recently developed a gluten allergy so it’s been tough finding stuff to feed her when she comes! This would come in handy!

  5. april kim says:

    I am a little late (ok, a lot late) jumping on the GF train, but due to my daughters allergies we have been working on going that way. I would love this book since she loves bread. It would make the change a bit easier.

  6. Michelle says:

    I like to use my GF flour blend in any “normal” recipe. But I’m still trying to find that perfect bread recipe!

  7. Emily Wells says:

    We’re not a gluten-free household, but I’d like to try to not eat so much of it because too much gluten is bad for you! :)

  8. Efrat says:

    My niece has Celiac disease, so when we eat together there’s always a gluten issue to address. Luckily, there are a lot of things to eat and cook :) For her birthday this year her cake was this very scrumptious brownie base with meringue on top. Awesome.

  9. Brack Hassell says:

    No experience with Gluten Free cooking. Would love to try though.

  10. April says:

    I have tried one recipe a long time ago using garbanzo beans and it was a complete disaster.

  11. Teresa R. says:

    I have only made one gluten free recipe (brownies) and they were ok, nothing I would make again unless I was making them for someone who is gluten intolerant.

  12. cindy says:

    Very little, trying to stay away from wheat though. My daughter is currently trying to go gluten free for 30 days to see if she feels better.

  13. Bree says:

    My 7 year old son was diagnosed with celiac disease about 6 months ago. We have been a gluten-free household since then and have tried many, many recipes. Nicole really knows what she’s doing and most of my super successful recipes have come from her. I can’t wait for this book to come out!

  14. Lena Ahn says:

    I find that gluten free recipes calls for a lot of ingredients. Sometimes I feel overwhelmed when trying new recipes.

  15. Jeanne says:

    I’m new to gluten-free cooking, but I love to make breads, and would LOVE this cook book!

  16. Kristy says:

    I am mostly gluten free. So I use almond flour a lot and coconut flour. I don’t do too many baked items bc I just never tried. I usually stick a lot to meat, veg and fruit. Works good for me, but I do miss so many things that I use to eat. This would be a fun cookbook for my family :)

  17. Nancy says:

    I don’t “need” to cook gluten-free for my family, but I have several friends who cannot eat gluten. Happily, I discovered that one of my favorite recipes, Flourless Chocolate Cake, is “naturally” GF. Everyone loves it, and it take no special ingredients… just no flour!

  18. Liesel says:

    I’ve only tried a couple of gluten free things…bought some rice flour to use in place of regular in some recipes. I would love to win this!

  19. Pattij says:

    My 5 year grandson was diagnosed 2 months ago with wheat and soy allergies. I’ve been looking for a good roll recipe since! Nothing he will eat so far. Can’t wait to try these!!!

  20. I have had mixed results with baking gluten-free, and have yet to try bread. But, neither my tummy nor my skin like gluten so I’m very excited about this book. Those rolls look fabulous and I can hardly wait to try the recipe. I love the care that Nicole puts into testing her recipes and making sure that they won’t wreck the budget.

    Thanks for this giveaway. Today is my birthday, so it would be great to win!

  21. AmyLou says:

    I have both GF on a Shoestring books and have really had good luck with most of the recipes in there. My kids love it when I make Krystal-style sliders with GF yeast rolls. There’s definitely a learning curve coming from baking normal yeast breads to GF. Techniques are so different!

  22. Beth says:

    I was diagnosed with Celiac Disease when I was pregnant with my third son. On my first trip to the grocery store after my diagnosis I started looking at the labels and came home crying. Everything had gluten in it! I ventured over to a health food store and found more options, but they were all pricey. After finally giving in and buying some GF food, I found that it tasted disgusting but I had to eat it because I paid for it. The bread was cardboard. And, I couldn’t find any GF versions of the foods that I loved: graham cracker, tortillas, English Muffins, crackers, etc. I found myself having to skip a lot of foods when going out to eat with friends and family. So, we bought an electric grinder so I could make my own flour to try some GF recipes. But, a lot has changed since that time in 2004. Tons of new products have come out and living gluten free isn’t such a foreign concept anymore. While I have found brands and products that I love (some even more than the regular wheat versions), I’m always looking to try new GF recipes. I love to experiment in the kitchen and I still use my grinder on occasion. Nicole’s cookbook sounds amazing! Nothing tastes better than homemade…especially when you know it’s good for you!

  23. MaryAnn says:

    I am coming up on my 2-yr Celiac diagnosis anniversary. Nicole’s blog was the first GF blog that I began to follow – I have made several of her wonderful recipes and own her first two books. I have only tried making GF bread twice, and they were epic fails! I NEED this book!!

  24. Robin says:

    I am newly diagnosed with Celiac Disease and haven’t tried any recipes yet. Would love to get a cookbook with bread recipes because that is something I have definitely been craving!

  25. Anna says:

    I’ve been GF going on four years now and Nicole is one of my favorites…. I have her first two cookbooks and continue to follow her… Love her recipes…

  26. Ava says:

    Wow! I have celiac disease and have figured out so many great recipes, *except for how to imitate the multiple rolls and loaves that I used to love. I’ve got one good biscuit, one good pizza crust, one good loaf recipe and all else are definitely clear substitutes. I cannot WAIT to try these!

  27. Jena says:

    What an awesome giveaway! I have celiac disease so everything I cook has to be gulten free.

  28. jenna k says:

    So far, I’ve had great results when cooking gluten free and would love to try more recipes!

  29. Susan Brooks says:

    I tried to make hamburger rolls gf. I’ve seen softer hockey pucks. I need help. I’m ready to try your rolls.
    Thanks for the chance to win a book.

  30. Erin Graybill says:

    I have been cooking gluten-free for 10 years since I met the love of my life, who is also a celiac. Sometimes I feel like I can’t make traditional baked goods successfully anymore since all I am used to is baking gluten-free. I’m excited to try these hawaiian rolls and I would love a new cookbook to draw from.

  31. Carol says:

    I have luck with most recipes. Bread is my big disappointment. While most I’ve made is “ok”, I’ve yet to find one that I could say “Wow, that’s good”

  32. Amy M says:

    I had lots of issues with GF cooking to begin with – well, until I found this newsletter and the cookbooks. Thank you so much!

  33. Jessica says:

    I have Celiac so I HAVE to be Gluten free. I have seen able to change most recipes without a problem. BREAD, however, eludes me! I can never make it right! Please help me out and help me win! Thank you.

  34. Christine Bailey says:

    I’m still fairly new at cooking gluten free, but for the most part do ok! Still struggle a lot with bread so end up buying it! I would love to win this book so we could save a lot by making our own!

  35. amanda hoover says:

    I am so thankful for those who have gone before to make tested and true gf recipes. It is hard to think when you need to eat, but sick from having CD for far too long undiagnosed, and then a few months later my daughter went gf at age 1 due to illness and her own avoidance. And now we are in thr process of trying to get an endoscopy for our nine yr old son who has the confirmed blood test for highly likely CD but we want his endoscopy while he has the chance before going gf for life. I love being able to eat foods that taste good and keep my family and myself healthy! We eat at home, rarely out, so cooking is a must every day.

  36. mischa says:

    i am learning to love baking GF! with Nicole’s help (of course)! i’m finding that if i purchase premade (i.e. store bought) GF flour, i do have to alter the recipes a bit… i haven’t made my own flour yet…. i’ve had some great successes… and a few not so great ones! I can’t wait to keep going with breads! SO EXCITED!!!!!

  37. Linda says:

    My family and I have been gluten free for only a few months. I am still trying to figure out how to cook and eat. :-) This cookbook would be a HUGE help!

  38. Melissa says:

    I struggle to find good GF recipes, but I LOVE Nicole’s. I haven’t tried any of hers that haven’t worked out well.

  39. I’m not GF but try to eat less wheat. These look amazing. I made some GF chocolate chip cookies awhile back and the tasted just like the real deal!

  40. Andrea says:

    Due to my Celiac Disease diagnosis, I have been eating gluten-free for two years now. I can count on one hand the number of times I’ve attempted–not necessarily successfully–to make my own GF bread, and I’ve been looking forward to Nicole’s book for a long time now to help remedy that situation! Thanks for the opportunity.

  41. Carol F. says:

    I’m a newbie GF since July of this year. I’ve not made many GF baked goods but my first try….were heavy as lead! I’ve been using Bob’s Red Mill products and had better results but do so miss baking from scratch!

  42. Janet says:

    Most of the gluten free recipes I make turn out pretty good when I follow the directions correctly. There have been a few times I tried to create my own cupcakes and they deflated in the middle, it was sad but kind of funny. Im getting better at it though. My husband and I have tested several pizza recipes too, that was kind of fun trying them and making it with him. He’s a good pizza maker. Now I am a fan of GFOAS and have her first cookbook. Her recipes are good! I am looking forward to making these Hawaiian rolls. I and my son have Celiac. Im sure both my kids will love these rolls!

  43. Illene Armer says:

    I started cutting down on gluten 7 months ago. My new flours took over the top shelf of my fridge! I’ve only tried baking gf french bread…with no luck! I can make a nice gf bananna bread and gf granola bars! I would love to make a nice loaf of gf bread!!

  44. Suzanne says:

    Our house has been GF for about 5 years. I LOVE Nicole’s recipes. I make normal recipes using her Better Batter copycat flour mix and they come out great every time. My favorite recipes of hers are the cinnamon buns from her first cookbook and the tapioca flour/cheese wraps she posted on her website in September. So yummy!!

  45. Brooke says:

    I have only tried to make one gluten free bread recipe and it actually turned out pretty good. I would love to have this book so I can make more and get my bread fix :)

  46. Joann Berggren says:

    I was diagnosed with Celiac in March. It has been a crazy 8 months of trying different flours, different recipes, different methods. I was so blessed when I found the Gluten Free On a Shoestring Blog. Everything I have made from her site has worked well and tasted delicious. She has been a wealth of information for me as I adjust to eating GF.

  47. michelle says:

    My son and sister are both celiacs. I have had mixed results with my recipes and when I find one that works….I make it until we don’t want it anymore. Nicole’s recipes are always successful although I do need to tweak a bit for higher elevation. I love that there are some creative people out there that help us keep eating deliciously.

  48. We too are not gluten free but I have family-my sweet nephews who are and several friends and I’m slowly getting into to. To be honest I’ve never made a gluten free bread before-other recipes but not in baking so this intrigues me. Thanks!

  49. Dana Coughlin says:

    It takes a lot of practice but I have been baking gluten free for 11 years and do pretty well; Nicole’s recipes turn out great every time.

  50. Andrea A says:

    Learning to bake GF has been challenging to say the least. I wasn’t the most talented baker before Celiac, but after the diagnosis I felt compelled to find success. Sometimes it is frustrating but when I see how much my family appreciates and enjoys the results I know that the effort was well worth it.

  51. Erma says:

    Have tried a few other recipes for a friend. Would love to give her this for Christmas as her health depends on being gluten free.

  52. Lilly says:

    My mom just went GF after years and years of unexplained digestive problems. She was visiting me and I asked if she had tried going GF; she admitted she had thought of it but was intimidated to try. I dragged her to a local health food store, bought some stuff and 24 hours later she said her symptoms had disappeared! She is so new to this way of cooking I know she can use all the good resources she can get.

  53. L ora Fox says:

    Started illiminating wheat because son was having some health issues. Yhe more I read I realize the whole family will benefit with chsnge6 in diet. Just purchased my first gluten free cookbook from author of gluten free on a shoestring. Cannot wait to receive.

  54. Sandra Leary says:

    My family has been gluten free since about 1995 when one of my aunts was diagnosed with Celiac disease. Soon after a couple of my sisters started eating gf and now I believe my 3 sisters, all of my 14 nieces and nephews, my 9 month old daughter and I eat gf due to either Celiac disease or gluten intolerance. My husband is also eating gf to control his Crohn’s symptoms. We have become huge fans of Nicole’s blog and have made many of her recipes. I can’t wait for this new cookbook to come out so we can enjoy quality gf bread – something that we’ve missed for MANY years!

  55. Leslie says:

    I’ve mostly tried gluten free recipes for my dehydrator and they have all turned out really well! I have these coconut macaroons that are to die for and it is hard to believe they are gluten and sugar free!

  56. tomk says:

    My mom has celiac disease. She makes Nicole’s bread recipe all the time and I would love to give her the new book.

  57. Kira says:

    Those rolls look amazing, as well as the book! We eat some gluten but try to limit our intake. However, I have a few friends who have to stick without it due to allergies. It would be fun to share breads they could eat!

  58. Jennifer says:

    I just baked some chocolate chip cookies from one of Nicole’s recipes. AMAZING! I can’t wait to try out the recipes from this new book.

  59. Susan says:

    I have celiac disease and so eat GF. I would enjoy this cookbook very much. The rolls look unbelievable. Did you mix the gf bread flour or would it work with the all purpose flour? Thanks!

  60. Shari R says:

    I’ve been eating and baking gluten free for the past 20 years. With so many new baking products and supplies available and better quality flours it is actually fun to bake gluten free these days!

  61. Kathy Baldwin says:

    I need to eat gluten free, but the rest of my family does not. I feel like a short order cook most days. I have tried many of Nicole’s recipes and would love to have her new book, she is awesome!

  62. Leilani Van Hoomissen says:

    I have a good friend who is gluten free and would love to have more recipes to share when she comes over. These rolls look delish!

  63. Amy says:

    My sister is gluten free and we’ve been experimenting with artisan sourdough gluten free…some has turned out better than others :)

  64. Wild Child says:

    Wow! I loved seeing all the comments ahead of me. You have a lot of gluten free followers, myself included. I am Celiac, so I’m gluten free for life. I love to cook, but baking is my thing. Upon initial diagnosis it has been a learning curve to say the least. I can definitely say it has made me a better cook, and so much more knowledgeable about food. I still pray every time I put something in the oven that it will “rise and/or hold together”. Bread? I’ve had it once in four years, and that was just recently on my wedding night. The chef made gluten free rolls for my husband and me. So fluffy, so delicious! If only I could make them too. Yeast, bread and gluten free scare me, so I really want this book. Nicole is awesome, I follow her blog, and know I could do it with help. Thank you for the wonderful recipe that needs no converting for me, and the amazing giveaway!

  65. Patricia says:

    I’ve always been a foodie, but when our daughter developed diabetes I had to get creative with carbs. She later developed celiac disease and it is apparent that many members of our family have gluten intolerance. I have become increasingly better at gluten free and allergy free cooking. My son-in-law (who is absolutely not said of our last holiday get together, “You’re getting good at this.” High praise from a picky eater. Breads as sides are the products I want to perfect, especially for our daughter. Looking forward to these rolls on our Thanksgiving table.

  66. amber gross says:

    I can’t wait for this book to be released.Gf bread is so hard to get right. I can’t wait to try bread again as most is a disappointment.

  67. Deb B says:

    Gluten Free bread is never good. My daughter cooks gluten free and almost never has bread.

  68. Susan says:

    I have both of the gluten free on a shoe string cookbooks. I love them both these recipes are the easiest gf recipes I’ve found and they always turn out good. Can’t wait for the new book. Thanks for all your work on the cookbooks. I’m new at gf and these and your cookbooks are the easiest to follow.THANKS

  69. Kalyn says:

    I’ve only done GF a few times, but I have quite a few friends and family members who are GF.

  70. Amy says:

    I’ve had pretty good luck with GF recipes, especially those from GF on a Shoestring! Looking forward to the book :)

  71. Caroline Gort says:

    I received my Celiac diagnosis 16 years ago, when gluten was hardly known at all. I’m amazed at talented cooks like Nicole who have worked hard to create gluten free versions of foods I never thought I’d taste again. Cannot wait to try these rolls and would love to win a copy of the newest Gluten Free on a Shoestring cookbook.

  72. Lana says:

    My sweet sister-in-law has Ciliac disease. I try to cook/bake something for her when we have family parties. I LOVE to bake… This book looks great!!!

  73. Jennifer W. says:

    My aunt has celiacs and we are constantly trying to find new ways to make old favorites GF. I recently made a GF peach crisp (adapted from Smitten Kitchen) and it turned out beautifully! These rolls would be a great addition to our Thanksgiving table. Thanks!

  74. Becky says:

    My father-in-law is GF, and so far I’ve only had good luck! I rarely use processed food anyway, so I just make things that don’t call for flour. I’ve made black bean brownies with great success as well as your chocolate quinoa cake…that was totally a winner!

  75. tricia mincy says:

    I’ve been trying to make more GF off and on, mostly for church meals where celiacs and gluten intolerant people don’t have a lot of choices. The latest recipe I made was a salted caramel brownie….let’s just say it was fudgy, rich and ooey gooey (in a good way), the teenage boy they were meant most for ate half the pan! So I’d say it was a success :) I would love to pass this book onto his family that doesn’t have internet out here in the country of Central New York!!
    Definitely going to make the Hawaiian Rolls for our Harvest Luncheon this Sunday!

  76. I’ve was diagnosed with celiac 7 years ago and have been eating gluten free ever since. Cooking GF meals comes naturally to me and I’ve started blogging some of my recipes just for fun. Baking, on the other hand, does not! I wouldn’t even know where to start if I wanted to try to make some GF bread!

  77. Meridith says:

    I am totally afraid to bake gluten-free, but this post has given me more courage.

    My dad just found out he is intolerant, and I would love to give a copy to my mom so she can bake for him.

  78. cynthia says:

    I’m just learning to cook/bake gluten free. I have a gluten intolerance and it’s challenging to have to cut out foods that I have always enjoyed. This cookbook looks really great and fun to experiment with!

  79. Anna says:

    I just went gluten free and I miss bread so much ,can’t wait to try this recipe ,looks so good

  80. Alicia says:

    I’m a recently diagnosed Celiac and while I love to cook I have never been a big baker. Baking has always intimidated me. My sister-in-law got me the Gluten Free On A Shoestring book when I was diagnosed and while I haven’t actually tried bakin anything yet these books giver hole that baking and eating gluten free can be delicious and, most importantly, not complicated. Can’t wait for this new book to come out!

  81. Lee Ann L.. says:

    I’m not going to lie, it is tough. Many ingredients are hard for me to find where I livei. And, some are downright expensive making it too expensive for us to do. So, we often make do without.

  82. Gwen says:

    Having my husband diagnosed as celiac 7 years ago has forced me to re-learn just about everything I ever knew about baking! It’s made me a much better baker though, and I understand more of the food science behind the bakes, and know in my head now how something might turn out by looking at the ingredients. Most of this, I might add, I have learned from Nicole!! I will get this book one way or another- she’s the best!

  83. Lisa says:

    I would love to try it!

  84. amy tracy says:

    I love gluten free. I use coconut or almond flour and turns out g,reat.

  85. Em R. says:

    I haven’t gotten a lot of experience with gluten-free baking, but my mom has has been gluten-free for years and I’d love to give her a cookbook like this, she’d love feeling like she has so many more options!

  86. jan says:

    My experience has been pure frustration! This book looks great!

  87. Julia says:

    My sister in law is gluten free and I always host holiday parties and have trouble finding recipes she can eat that everyone else will eat also. This would be wonderful.

  88. Cindy says:

    My middle son suffers from Juvenile Ideopathic Arthritis. We cut out gluten after a year of trying to cover symptoms with meds that caused new symptoms requiring more meds. My son is now in remission!! No symptoms & NO MEDS! We have a few go-to recipes but I’d love to branch out with a new GF cookbook!! Thanks for the recipes :)

  89. Letty C. says:

    I am trying to make our household GF and have dabbled in some gluten free recipes with mixed results. I have had great results baking with almond flour.

  90. fern stark says:

    My dauther-in-law is gf and is always looking for more recipes to branch out with her cooking…this would be a great cookbook! Hoping to try the rolls soon, thanks!

  91. I started cooking gluten free a lot lately because I have 1 friend and 1 client with a gluten allergy. I find it refreshing. The recipes don’t weigh you down. But, I do find myself craving gluten after a few days without it!

  92. Susan Reina says:

    It’s isolating to go gluten free especially in the beginning when you don’t know how to prepare anything. I felt like I was breaking up with the best boyfriend I ever had. I’ve tried a few GFOAS recipes but really the ones that seemed easy and quick. I many just try to stick to naturally GF foods for fear having a kitchen disaster.

  93. Roxie says:

    My son eats Gluten Free, but I have yet to find a good recipe for bread. This book would be a great resource.

  94. Connie McGrew says:

    I love the gluten free recipies I’ve tried, would be so nice to have a cookbook to help!

  95. Courtney says:

    I’ve been very successful in all my gluten free baking/cooking except with breads. I’ve found one decent bread recipe, but I haven’t been successful yet with pizza crust, rolls, etc. I’m always looking for new recipes. I’ll definitely give this one a try.

  96. Rebecca Bailey says:

    I have had to eat gluten free now for 2 years. Not long compared to some of my new Celiac friends. It has been a challenge for me to eat gluten free as I am the only one in my home who has it. My kids have not loved any of the gluten free breads I’ve purchased or made, except for the ones from Great Harvest, but I cannot eat them as they are not made dedicated gluten free facilities. I would LOVE to make gluten free bread that my family would love to eat too! Grilled cheese sandwiches and school lunches (with a real sandwich) would make my kiddos so happy! Thanks for getting the word out!!

  97. Jessica Larsen says:

    I spent years perfecting a sandwich bread recipe (with the help of Mel, ofcourse) and I finally got it right. 3 months later, I find out I have a gluten intolerance. I was devastated. TO make a long story short, eating and cooking and baking a gluten-free lifestyle is like learning how to cook all over again. I still struggle to find good recipes, and that is after much trial and even more error than success. I am so glad to know that Mel supports this cookbook, and has tried some recipes. I trust Mel, she has never steered me wrong!! I want this cookbook so bad!

  98. Kate Lindstadt says:

    I used to be a huge baker. Challa every Friday, Cookies after school. Desserts and treats after meals. It was a way I showed my love. Then my daughter was diagnosed Hashimotos and later the same year my husband found out he was celiac. BIG change! Now I don’t bake hardly at all, but I still enjoy it once in awhile. I love Nicole’s energy and insight into gf baking. I post/share her all the time, but mostly find I just look at the beautiful pictures.

  99. Tamara Bahr says:

    I have a dear brother who is gluten intolerant, and now one of my girl scouts is. I would love to learn more about cooking gluten free as most of the recipes I find require way too many strange ingredients or are super expensive.

  100. Sara says:

    I have family who is gluten free, so I’m always on the look out for good recipes that don’t taste like cardboard!

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