Thanksgiving for all: Gluten-free pull-apart dinner rolls that retain their chewy texture

"After trying and trying, Jules Shepard figured out how to do it. The secret ingredient? Potato flakes. "There's something telltale about those dinner rolls," said Shepard, who has celiac disease and has been creating her own gluten-free flour and sharing her recipes since 1999. "There's a chew to it, a hallmark flavor and texture to it, and you pull them and there's a little bit of resistance."

"She found that potato flakes from instant mashed potato boxes could re-create the classic, chewy texture. After sharing her recipe on her website, she found that other gluten-free eaters were similarly impressed with the power of the potato flake. "It's so yummy," she said. "You can use them the next day for sandwiches with leftover turkey and everyone loves them. It's just one of those recipes that's really classic for Thanksgiving.""

Jules Shepard, who has celiac disease, developed a gluten-free pull-apart dinner roll recipe that achieves a chewy, slightly resistant texture by using instant mashed potato flakes. Potato flakes from instant mashed potato boxes re-create the classic chew and hallmark flavor. The recipe proved popular with other gluten-free eaters when posted online. The recipe appears in a book of nearly 50 gluten-free bread recipes that emphasizes that gluten-free bread can be delicious when prepared correctly. The published recipe yields nine rolls and specifies exact ingredients and liquids, including gfJules All Purpose Gluten Free Flour, quick-rise yeast, sugar, salt, and seltzer or bubbly liquid combined with milk.

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