In my kitchen


Welcome to the best part of my life. I will share here my passion for family, food and feeding them, it is truly feeding a crowd!


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Life is short, try something different! R.F.

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Gluten Free Parker House Rolls

Gluten Free Parker House Rolls

Gluten Free Parker House Rolls

I love Parker House Rolls, they are sort of sweet, fully and baking in butter, how can that not be good? It is a go to bread for me when it comes to tolls to serve with soups, salads and pasta meals, stews, BBQ and even to make hamburger buns.

I have promised my subscribers and friends to find gluten free bread recipes. In my journey to do so, I realized a few things, I would not enjoy being gluten free, to me, mouthfeel and aftertaste are a delicate thing, the mouthfeel of gluten free product is quite different, and it would take some getting used to. There is a subtle after taste I think could be the xanthan gum used to create elasticity. When I had these rolls testes and tasted, people enjoyed them, I think perhaps I am a tad fussy, which I am sure anyone that knows me is probably nodding their heads.

The other thing I have discovered in creating these and in the research, it is that gluten free bread does not keep at all, so as soon it is cool, freeze it, it does reheat beautifully.

Next challenge is sandwich bread, oh my.


1 c. milk

2 tbsp. sugar or honey

2 tbsp. melted butter

1 tsp. salt

1 package or 1 tbsp. active dry yeast

3 tbsp. warm water – 105°-115° F.

2 medium eggs

2 2/3 c. gluten free flour (I used Cuisine L’Agélique, see image)

2 tsp. xanthan gum

½ c. melted butter for pan


Sprinkle the yeast over the warm water in a small bowl with a sprinkle of sugar.

Warm the milk to 105° F. with butter, sugar and salt. Pour into a large mixing bowl. Add the eggs and yeast mixture to the bowl. Stir gently to break the eggs.  

Add the flour 1 cup at a time, using the dough hook, beat for 5 minutes, add more or less flour as needed, note that gluten flour changes dramatically from brand to brand.

Place into lightly oiled bowl and let it rise till double, 1 hour to 1 hour and a half.

Punch down and separate into twelve parts. For into even balls.

Using a 10x12 baking pan, pour ¼ cup of the melted butter on the bottom and place the balls of dough into the pan evenly, press down. Using kitchen scissors, snip the top in a cross shape. Let it rise till double. Pour the last of the melted butter over the rolls before placing in the oven. Sprinkle with coarse sea salt if you wish.

Bake in a 400°F oven for 20 minutes. Check for doneness.

Eat right away, the bread will harden. Freeze and reheat any rolls that have not been eaten.

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