There is some controversy as to whether "Hawaiian" bread is really Hawaiian, or if these mildly sweet, rich yeast breads are of Portuguese origin. I'm calling my new gluten-free roll recipe"Hawaiian" because it's made with pineapple juice, a generous amount of unsweetened coconut flakes and a small amount of cane sugar. Hawaiian? You decide.
Crusty on the outside, soft and chewy on the inside, our new gluten-free roll is absolutely delicious for breakfast or served as a dinner roll with roasted meats. It's super versatile.
Please don't be deterred by the ingredient list or preparation directions. This is an easy recipe, calls for basic, easy-to-find ingredients and is complete, including a one hour rise time - in less than two hours. See for yourself - make a batch for your gluten-free mother this weekend!
More Gluten-Free Breakfast Recipes-
- Gluten-Free Pumpkin Pancakes 3 Ways
- Overnight Gluten-Free Belgian Waffle Recipe
- Gluten-Free Eggs Benedict Recipe
- Gluten-Free Crepes with Raspberry Sauce
Image 2013 © Teri Lee Gruss