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One Dough, Three Delights

By Laurie Sadowski

Use this one gluten-free recipe to master the art of allergy-friendly buns. Shape it, pipe it or flavor it – to suit your baking whims.

Versatile Gluten-Free Yeast Dough

This sticky dough will be similar to a thick cake batter, so resist the temptation to add flour.

Makes enough for 8 to 12 rolls

Free of: gluten and all top allergens



  1. In a large bowl, whisk together sorghum flour, arrowroot starch, quinoa flour, tapioca starch, sugar, xanthan gum and salt.
  2. Pour ¼ cup warm water into a small bowl and stir in ground flaxseed. Pour remaining ¼ cup warm water in another bowl and stir in yeast and 1 teaspoon agave. Let both mixtures stand for 5 minutes, or until the flaxseed has gelled and the yeast foams.
  3. Put club soda, 2 tablespoons agave, oil, vanilla and vinegar in bowl of a stand mixer with paddle attachment and mix briefly to combine. Turn mixer on low speed and add one-third flour mix. Add flaxseed gel, proofed yeast mixture and remaining flour mix. Increase mixer speed to medium-high and beat for 4 minutes, stopping to scrape down bowl sides as needed. The finished dough will be sticky, thick batter.

Hot Cross Buns Variation: Add 1½ teaspoons ground cinnamon, ⅛-¼ teaspoon ground cloves, ⅛ teaspoon ground nutmeg and 1 cup raisins to flour mix in Step 1.

Hot Cross Buns

These soft gluten-free buns are studded with raisins, have a hint of spice, and are covered with a warm, apricot glaze.

Makes: 12 buns

Free of: gluten and all top allergens


    1. 1 batch Versatile Gluten-Free Yeast Dough with Hot Cross Buns Variation
    2. 6 tbsp sorghum flour, plus additional for flouring
    3. 2 tbsp tapioca starch
    4. 2 tsp sugar
    5. pinch xanthan gum (optional, prevents cracking once baked)
    6. ¼ cup water, plus additional as needed
    7. 3 tbsp apricot jam


      1. Lightly grease and flour 2 9-inch round pans.
      2. Use oiled or wet hands to form the sticky dough into 12 rounds, and place 6 into each pan.
      3. Let rise uncovered in a warm, draft-free place for 45 minutes or until doubled in size and touching.
      4. While the dough is rising, whisk together 6 tablespoons sorghum flour, tapioca starch, sugar and xanthan gum in a small bowl. Slowly add ¼ cup water, while stirring to create thick paste. Transfer to a piping bag with ¼-inch tip. Once dough has risen, pipe crosses on buns.
      5. Preheat oven to 400º F. Bake for 15-20 minutes, until buns are lightly browned, sound hollow when tapped and the centers register 200º F. Let cool in pan 5 minutes then transfer buns to a cooling rack.
      6. To glaze, warm jam briefly in the microwave and dilute with water if needed to make a drizzly consistency. Brush onto buns while warm.

Sweet Cross Variation: For a less-traditional treat, skip step 4 and the accompanying ingredients. In a medium bowl, whisk 2/3 cup confectioners’ sugar, 2 teaspoons milk alternative and ¼ teaspoon vanilla extract until smooth. When cool and ready to serve, pipe icing in a cross on top of each bun.

Next: Soft and Tender Cinnamon Rolls

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Soft and Tender Cinnamon Rolls

A gluten-free cinnamon roll that’s light, fluffy and chock-full of cinnamon flavor? It’s all in the technique.

Makes 8 large or 12 small rolls

Free of: gluten and all top allergens



  1. Lightly grease 8 jumbo or 12 regular muffin cups.
  2. Scrape prepared yeast dough into a lightly greased pastry bag (or sealable plastic bag with a bottom corner snipped off) equipped with a ½- to ¾-inch tip. Pipe a single-layer swirl of dough into muffin cups. Pipe a second swirl directly on top of the first to add height.
  3. To make cinnamon filling, add brown sugar, ¼ cup margarine and cinnamon to a small bowl and stir to combine thoroughly.
  4. Change pastry bag tip to ⅛- to 1/16-inch tip and lightly grease the outside of the bag, near the tip. Scrape cinnamon filling into pastry bag. Press pastry bag tip into the center of a dough swirl, until close to the muffin cup bottom. Follow the swirl with the pastry bag while piping in the filling. Move tip a little higher and repeat. Repeat filling process for remaining rolls.
  5. Let rolls rise uncovered in a warm, draft-free place for 45 minutes or until doubled in size.
  6. Preheat oven to 350º F. Bake 18-20 minutes, until lightly browned and the centers register 200º F. Let cool in cups for 10 minutes.
  7. To make icing, sift confectioners’ sugar into a medium bowl. Add 2 tablespoons margarine and vanilla. Mix with a whisk or hand mixer until well combined. If needed, add milk alternative, ½ teaspoon at a time, until a thick drizzly glaze results. Drizzle icing over buns while still warm.

Next: Savory Herb & Olive Oil Monkey Bread

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This tender bread recipe is fun and flexible. Mix up the herbs and spices to suit your menu, add nutritional yeast to the coating for a cheesy kick, or take the buttery route by substituting dairy-free margarine for the olive oil.

Makes 1 bundt
Free of: gluten and all top allergens



  1. Lightly oil a 10-inch bundt pan.
  2. Whisk olive oil, parsley, thyme, salt and garlic powder in a small bowl.
  3. Dip a tablespoon into the herb and oil mixture, then use that tablespoon to scoop a ball of prepared dough. Dip a second tablespoon in the herb and oil mixture, and coat the ball on the first tablespoon with the oil. Transfer the oiled ball of dough to the prepared pan. Repeat with the remaining dough, layering balls in the pan.
  4. Let dough balls rise uncovered in a warm, draft-free place for about 45 minutes, or until doubled in size.
  5. Preheat oven to 350ºF.
  6. Bake for 30 to 35 minutes or until the buns are lightly browned and the center of the dough registers 200ºF with a thermometer. Let cool in pan for 5 minutes.
  7. Place a serving platter upside down over the pan and turn the pan and platter over together to invert the bread onto the platter. Let cool 20 minutes before serving.

Pull-Apart Buns Option: Follow the directions above, but place three balls of dough into each of 12 muffin cups. Reduce the baking time to 25 to 30 minutes.

Allergic Living contributor Laurie Sadowski is a cookbook author whose most recent book is “The Allergy-Free Cook Bakes Cakes and Cookies [4]”. Visit her at lauriesadowski.com [5].