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High Mountain Lodge
PO Box 1888
Winter Park, CO 80482

425 County Road 5001
Winter Park, CO 80482

High Mountain Lodge, Inc.

High Mountain Lodge is a trademark of High Mountain Lodge, Inc.

Mary's Gluten-Free Yeast Rolls 1-1/2 dozen
Recipe by Mary Frances Pickett


  • 2 c. brown rice flour (we use white rice flour when we can't find brown)
  • 1 ¼ c.cornstarch or tapioca starch
  • 1/4 c. potato starch
  • 1 Tbsp. xanthan gum
  • 1 tsp salt
  • 3 large eggs, beaten
  • ¼ cup butter, melted
  • 1/8 cup sugar (2 Tbsp)
  • 1 ¼ cup milk (non-dairy such as soy, almond, or coconut milk works fine)
  • 1 Tbsp. active dry yeast

Heat the milk in a saucepan (or the microwave) until it is scalded (heated to 180 degrees F). Let the milk cool to 110 degrees F and add the sugar and yeast and stir gently until combined. Set the milk mixture aside until the yeast has proofed--about ten minutes.

In a large mixing bowl, combine the brown rice flour, starches, xanthan gum and salt. Add the milk/yeast mixture, the melted butter, and the beaten eggs to the flour and beat for 3 -4 minutes. Cover the dough and allow it to rise until doubled in size.

Turn the dough out onto a lightly floured board and knead it gently a few times. Separate the dough into 18 even pieces. Roll each piece of dough between your floured hands until it forms a ball. Then lightly coat the roll with flour and set aside on your baking pan.

Repeat for each piece of dough. Cover the rolls with a lightly floured towel and let them rise for thirty minutes. Brush melted butter over the tops of the rolls and bake at 425 degrees F for 20 – 25 minutes, or until the top of the rolls are golden brown and crispy.

This recipe is borrowed from Mary Frances Pickett from this website.

It's pretty amazing, and to find a gluten-free yeast bread recipe is rare.

These rolls are invariably a big hit with our gluten-intolerant guests at the High Mountain Lodge--indeed, they are a big hit with all our guests. They are most excellent!

One tip: After the dough has risen, roll the dough balls until they're perfectly smooth. Non-gluten doughs and batters tend to keep the shape they're in when put in the oven, so it's best to try to make them pretty.

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