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Gluten Free 'Sister Schubert Rolls: Take 1

O cup potato starch
O cup Jeanne`s all-purpose mix
O tsp salt
O 1 tbsp xanthan gum
O 1/4 cup sugar
O 1 tbsp yeast
O cup shortening, melted and cooled to 105-115 degrees F
O eggs
O cup tbsp warm water (105-115 degrees F)
O cup melted butter
O rice Ilour Ior rolling


1. Combine yeast and warm water in a cup liquid measuring cup. Let stand Ior 5
. Combine potato starch, all-purpose Ilour mix, salt, sugar, and xanthan gum in a
large bowl. Whisk until well combined.
3. To the bowl oI your mixer, add the yeast mixture, eggs, and shortening. Mix until
well combined.
4. Add the Ilour mixture and stir until well combined (about 3 minutes).
5. Brush top with melted butter and cover loosely with a damp tea towel.
6. Let rise until doubled.
7. Grease a cheesecake Iorm or 9 inch round cake pan and set aside.
8. Lightly Ilour your work surIace and turn the dough out on it.
9. Sprinkle additional Ilour over the dough, just enough to allow you to roll to a
inch thickness.
10.Brush oII any excess Ilour.
11.Using a inch biscuit cutter (or iI you`re like me, a glass or washed out can
because you have no biscuit cutter, because you`re lazy and always make drop
biscuits), cut out the dough.
1.The original wheat recipe calls Ior pulling each round into an oval, approximately
and a halI inches long, but there`s no real stretch Ior this kind oI dough, so just
go with the circle. Dip one side oI oval into melted butter. Fold oval in halI with
buttered side out.
13.Place the Iolds oI rolls against the side oI the prepared pan, pressing center Ironts
oI rolls together gently to seal. Do the same making an inner circle, then place 1
roll in the center. I got about 16 rolls out oI this batch.
14.Cover loosely with a damp tea towel and let rise until doubled in bulk.
15.Preheat oven to 400 degrees and bake Ior 0-5 minutes.