I am experimenting with gluten-free baking for a gluten-sensitive family member and was excited to try this recipe, but the rolls didn't really come out well this time. My dough was crumbly after adding the milk/butter and never did look like dough until I added the eggs. After baking, the buns were nice and crispy on the outside but gelantinous inside (not that appealing!). Any thoughts on what went wrong?

• Reply