Recipes Bread + Dough Rolls + Buns Gluten-Free Parker House Rolls Be the first to rate & review! These fluffy, buttery rolls are an incredible gluten-free version of the original. The ingredients in this recipe are available at a well-stocked health food store. Slideshow: Thanksgiving Breads By Silvana Nardone Silvana Nardone Facebook Instagram A Food & Wine Digital Food Award-winner, Silvana Nardone is the author of six bestselling books focused on gluten-free, dairy-free baking and cooking, including Cooking for Isaiah (2010) and Silvana's Gluten-Free Kitchen (2014). She is also the founder and CEO of the Cooking for Isaiah brand of gluten-free, dairy-free flour blends and baking mixes. Food & Wine's Editorial Guidelines Updated on June 16, 2016 Print Rate It Share Share Tweet Pin Email Photo: © Kamran Siddiqi Active Time: 30 mins Total Time: 2 hrs Yield: 12 Ingredients 160 grams (1 cup plus 2 tablespoons) cornstarch 90 grams (1/2 cup) potato starch 80 grams (1/2 cup) rice flour, plus more for dusting 70 grams (1/2 cup) millet flour 53 grams (1/2 cup) golden flaxseed meal 27 grams (1/4 cup) raw organic rice protein powder, such as Growing Naturals 18 grams (2 tablespoons) psyllium husk powder 10 grams (2 teaspoons) baking powder 7 grams (1 1/4 teaspoons) salt 3 grams (1 teaspoon) xanthan gum 30 grams (2 tablespoons) granulated sugar One 8.75-gram package active dry yeast, such as Hodgson Mill 500 milligrams vitamin C powder (1/8 teaspoon) 1 1/2 cups lukewarm water 2 large eggs, at room temperature 2 tablespoons unsalted butter, melted, plus more for brushing Kosher salt for sprinkling Directions In the bowl of a standing electric mixer fitted with the whisk, mix the cornstarch with the potato starch, the 80 grams of rice flour, the millet flour, flaxseed meal, rice protein powder, psyllium husk powder, baking powder, salt, xanthan gum, granulated sugar, yeast and vitamin C powder. Fit the mixer with the paddle, and with the machine at low speed mix in the water, eggs and 2 tablespoons of melted butter until combined. Increase the speed to medium and beat the dough for 3 minutes. Line a 9-by-13-inch baking sheet with parchment paper and butter the paper. On a piece of parchment paper lightly dusted with rice flour, roll out the dough to a 1/2 inch thick, 10-by-14-inch rectangle, and brush with melted butter. Cut the dough in half lengthwise so you have two 5-by-14-inch rectangles. Fold each piece of dough in half lengthwise and cut each piece crosswise into 6 rolls. Arrange the rolls on the prepared baking pan so they’re touching. Cover loosely with plastic wrap and let stand at room temperature until the rolls are doubled in size, about 1 hour. Preheat the oven to 350º. Bake the rolls for about 25 minutes, until puffed and golden. Brush the rolls with more butter and sprinkle with salt. Let cool slightly then transfer to a wire rack until ready to serve. Rate it Print