Hi Elaine, we're sorry that we weren't able to respond to your question in a more timely fashion! Baking gluten-free breads and rolls and other yeast-raised baked goods can definitely be challenging. This is because so much of the rise and structure of this type of baked good depends on the gluten that wheat flour provides, and no gluten-free flour is going to work well as a substitution flour in this type of recipe. With gluten-free breads and rolls and other yeast-raised baked goods your best bet is to find a recipe that has been written to be gluten-free, and use the type of flour recommended in the recipe. We do have several gluten-free bread recipes on our website that call for our Gluten-Free Measure for Measure flour. To make these bread recipes into gluten-free rolls, you could follow the directions offered in our Gluten-Free Dinner Roll recipe. 

• Reply