Ashvita Girish

While making bread usually takes too long for Girish's preference and is sometimes difficult execute, she had success in making gluten-free cheese rolls. According to Girish, the finished product had the perfect crust and texture.

Goodbye Gluten: cheese rolls

I never actually make any type of bread because I usually find the process too long. One small mistake and the bread won’t rise properly or the loaf comes out of the oven looking like a brick. As I am still in the process of mastering the gluten-free bread, these gluten-free cheese rolls are definitely something I will be making often.

Instead of using a recipe dedicated to making breads and rolls, I decided to experiment with my pizza-base recipe. Let me say that these rolls came out a lot better than I was expecting them to. They had the perfect crust on the outside and once pulled part you could see all the air bubbles that the cheese had created.


  • 1 tbsp dry yeast
  • 2 ½ tsp sugar
  •  ⅔ cup warm milk
  • 1 cup potato starch
  • Half a cup of any gluten-free all-purpose flour
  • 2 tsp xanthan gum
  • 1 tsp Italian seasoning
  • 1 tsp onion powder
  •  ¾ tsp salt
  • 1 tbsp olive oil
  • 2 tbsp apple cider vinegar
  • 1 ½ tbs Italian seasoning
  • 1 tsp dry oregano
  • 1 tsp dry basil
  • 1 heaping cup of freshly grated cheese (preferably any type of cheddar)
Ashvita Girish
Girish put her pizza-base recipe to the test as she aimed to get the perfect texture for her rolls.


  •  Grease and dust baking pan (grease with grapeseed oil and dust with any gluten-free flour)
  •  Combined potato starch, all-purpose gluten-free flour, xanthan gum, Italian seasoning, dry basil and oregano, and salt into a large bowl and mix
  •  Pour warm milk into a medium-sized bowl and add the yeast and sugar. Let the mixture sit until it doubles in size
  •  Combine apple cider vinegar and olive oil directly into the mixer
  •  With the mixer on low speed slowly alternate the yeast mixture and the dry ingredients until the mixture comes together and forms a ball at the bottom of the bowl.
  • Gradually mix the cheese in the dough on a low speed.
  • Divide the dough equally and roll them into balls
  • Stick some fresh rosemary on top and bake for 20 mins, until the rolls have a nice color to them.
  • To make the twisted bread roll the dough into a short log, about 2.5 inches long and 1-inch thick.
  • Slit the log down the middle leaving fingers width gap on the top
  • Take the two ends and wrap them around each other
  • Stick fresh rosemary in the crevices and bake until golden brown

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