This is a rich buttery yeast bread (almost cake or dessert), full of cinnamon flavor. It’s not hard to make, just takes a little time, and so worth the wait! Babka Dough 1/2 cup whole milk (h…

Soft and fluffy Cheddar Everything Babka Buns. These individually portioned muffin buns are loaded with cheddar cheese and everything bagel seasoning mix.

Soft and tender sweet sough filled with cream cheese and guava paste

I've been dying to transform Honey and Co's sour cherry and pistachio studded Fitzrovia buns into a babka so with some time on my hands ...

Focaccia Bread Art

Learn how to make focaccia bread! This easy recipe is great for beginners and seasoned bakers alike. The focaccia is soft and airy inside with crisp, golden edges. I love to top it with sea salt and rosemary, but other toppings are delicious here too. Find suggestions in the blog post above.

This easy recipe for Waterford blaas shows you how to make these traditional Irish white bread rolls.  These homemade rolls make amazing sandwiches, and taste good just with butter!  Eat like the Irish and try these soft, pull apart buns at breakfast.

There's nothing like the smell of bread baking! And this No-Knead Cranberry Walnut Bread is one of my favorites. A cinnamon and nutmeg spiced whole wheat bread studded with sweet cranberries and toasted walnuts. Delicious served warm or toasted with butter and honey. Yields 1 loaf or about 12 to 14 slices.

I just love hot cross buns and every year I either try out a new recipe or a new iteration. Today I'm taking a break from Passover Week to s...

Chocolate Babka

Challah Recipe Winner in Blind Taste Test

If you’ve ever visited an Asian bakery, you’d have noticed that the tables are predominantly covered with bread-y pastries. Baked Red Bean Buns Some are savory and others sweet. Most of the fillings are very common to Asians, like red bean paste, lotus paste, and custard for sweet buns or charsiew, curry chicken, pork/meat floss, … Continue reading Baked Red Bean Buns →

Cinnamon Bun Babka

A stunning bread that resembles wool neatly woven together, this Wool Roll Bread is as delicious as it looks!

Love those ooey-gooey cinnamon buns you find at the shopping mall? These sweet, tender (some would say squishy) cinnamon buns, crowned with a thick dollop of rich cream cheese icing, make a trip to the mall (or airport) unnecessary.

This Bazlama recipe will guide you through creating a delicious Turkish flatbread that is soft, slightly chewy, and versatile. Made with simple ingredients like flour, yogurt, and olive oil, Bazlama is perfect for breakfast, sandwiches, or as an accompaniment to your favorite dishes. Follow the step-by-step instructions to make your own Bazlama and enjoy its delightful flavor and texture in a variety of ways!

Fresh rosemary perfumes this moist, chewy Italian bread studded with juicy red grapes and plump raisins.

This delightful Poppy Seed Babka is a beloved pastry enjoyed in various countries around the world. It features a fluffy dough filled with a generous amount of poppy seed meringue filling. It is a perfect addition to your holiday table or for pairing with your morning cup of coffee or afternoon tea.

If you’re a bread beginner this recipe is perfect for you!

Roll up your sleeves, grab your apron, and get ready to indulge in these delectable pineapple buns filled with creamy custard!

​This post may contain affiliate links, please see our privacy policy for details These VERY BEST gluten-free Portuguese rolls are easy, soft and light, with a perfect crust – you would never know they are gluten-free. They are made using a mix of millet flour, sorghum flour, potato starch, tapioca starch, psyllium husks, and yeast. This recipe is dairy and egg-free – you will LOVE them! Gluten free Portuguese rolls are very popular because they can be used in many ways. Here are some suggestions: Sandwiches/Subs: Portuguese rolls are often used as the base for delicious sandwiches and subs. Slice the roll horizontally and fill it with your favorite deli meats, cheeses, vegetables, and condiments. Burgers: Portuguese rolls make a great alternative to regular burger buns. They can hold up well to a juicy patty and toppings, adding a unique flavor to your burger. Toasted Bread: Toasting Portuguese rolls can enhance their flavor and provide a crunchy texture. Spread butter, jam, or other spreads on the cut sides and toast them in a pan or toaster oven for a quick and tasty breakfast or snack. Bruschetta: Slice Portuguese rolls into smaller pieces, toast them, and top them with diced tomatoes, fresh basil, garlic, and olive oil for a delightful bruschetta. Garlic Bread: Split the Portuguese roll in half, spread a mixture of butter, minced garlic, and herbs on the cut sides, and toast until the butter melts and the bread turns golden brown. This makes a flavorful side dish for pasta, soups, or salads. Croutons: Cut Portuguese rolls into small cubes, toss them with olive oil and seasonings (such as garlic powder, salt, and herbs), and bake them until crispy. These homemade croutons can be added to salads or used as a topping for soups and casseroles. Bread Pudding: Stale Portuguese rolls can be used to make a delicious bread pudding. Tear the rolls into small pieces, soak them in a custard mixture (made with eggs, milk, sugar, and vanilla), and bake until set. This dessert can be enjoyed warm or cold. French Toast: Transform Portuguese rolls into a delightful breakfast by making French toast. Slice the rolls, dip them in a mixture of beaten eggs, milk, and cinnamon, and cook them in a skillet until golden brown. Serve with syrup, fruits, or whipped cream. Paninis: Portuguese rolls can be pressed into paninis. Fill them with ingredients like sliced ham, cheese, and vegetables, and cook them in a panini press or on a stovetop grill until the bread is crispy and the fillings are heated. Bread crumbs: Slice stale rolls into chunks and process in a food processor until they form into breadcrumbs. Store in a freezer bag in the freezer until needed. How to make a sub using a gluten free Portuguese roll? You will need deli meats such as ham or turkey. Cheese slices like cheddar, Swiss or provolone, tomatoes and onions and condiments such as mayonnaise, mustard, or hot sauce. Instructions: Slice the Portuguese roll horizontally, keeping one side intact so that it opens like a book. Lay the deli meats on one side of the roll, arranging them evenly. Place cheese slices on the deli meats, overlapping them if necessary. Layer fresh vegetables such as tomatoes and onions over the cheese. Drizzle or spread condiments of your choice, such as mayonnaise, mustard, or hot sauce, and season with salt and pepper. Close the sub by pressing the two sides of the roll together gently. You can serve the sub as is or, for a warm option, heat it in a preheated oven at 350 F for a few minutes until the cheese melts and the roll is toasted. Enjoy! How to make the best gluten free Portuguese rolls!   STEP ONE Mix psyllium husk powder with warm water to create an egg-like gel. STEP TWO Make the dough; using a stand-up mixer, add dry ingredients and whisk to combine. Next, add the psyllium mixture with the remaining ingredients and, using the dough hook, mix until you form a ball of dough—about 3 minutes. STEP THREE Shape the rolls; Transfer dough to a lightly floured working surface and gently roll it into about a 10-inch log. Divide the dough into 10 pieces. STEP FOUR Shape each piece into a roll, and place about 3 inches apart onto a baguette pan. Loosely cover with plastic wrap or a damp thin cloth and place in a warm place to rise for about 75 minutes. The rolls will double in size. STEP FIVE Heat the oven; Place a pan filled half with water on the bottom oven rack and heat the oven to 450 F STEP 6 Bake the Portuguese rolls; Just before baking, run a sharp knife across the middle of each roll, gently pressing it to form a line about 1/8th of an inch deep. Bake the rolls for 10 minutes, remove the pan with water, reduce the oven temperature to 400 F, and continue baking for 15 – 20 minutes until the rolls are golden. Tips to make the best gluten free Portuguese rolls Use an electric mixer with a dough hook to create a smooth dough. This will make the Portuguese rolls soft and light. You can use a wooden spoon if you don’t have a mixer with a dough hook. But, the texture of the rolls will not be as soft and light. Use a baguette pan: The baguette pan is perforated, allowing the rolls to bake evenly, giving them a good crust. The pan also stops the dough from spreading, giving the rolls height. If you don’t have a baguette pan, use a muffin pan. But the rolls will be round, smaller, and not great for subs or paninis. You can always use the baguette pan to make gluten free French Baguette. Proof the dough in a warm place: I recommend proofing the rolls in the oven for best results. To do this, bring the oven temperature to about 100 F, then turn the oven off and place the rolls in the oven. And remember to take the rolls out when you are heating the oven. Use quick-rise/rapid-rise yeast: Gluten free dough needs only one rise, and quick-rise/rapid-rise yeast is the best yeast to use in this recipe. How should I store gluten-free Portuguese rolls? As with all gluten free baked goods, these rolls are best the first day.  The rolls should be stored in an airtight container or plastic bag to prevent them from drying out. You can keep them at room temperature for up to two days. For longer storage, I recommended freezing them. If you need more recipes to make gluten free rolls, try one of these: Gluten-Free Parker House Rolls Best Gluten-Free Pull-Apart Soft Rolls Gluten Free Milk Rolls Easy Gluten-Free Butter Rolls Gluten-Free Potato Pan Rolls Gluten-Free Pizza Brioche Rolls   recipe highlights These rolls are soft and airy on the inside with a light crust. They can be used as a substitute for regular bread and made into sandwiches, subs, paninis, served with meals or enjoyed on their own. These Portuguese rolls are gluten-free, dairy-free, egg-free, and vegan. And the recipe is easy and simple. Enjoy! Let’s Connect! Be sure to FOLLOW US on FACEBOOK and PINTEREST. Many thanks! Kristina xx

This Irish Soda Bread is a family favorite. It has a crunchy exterior while the inside is soft and buttery. It’s flavored with fragrant caraway seeds and plump dark raisins. And there’s a slight sweetness.

Soft orange bread with an orange and fig filling: a fig newton in bread form!

It boasts a moist, easy-to-make dough, a decadent chocolate filling, and the perfect ratio between the two.

My husband’s frame of reference for Babka is a Seinfeld episode. Jerry and Elaine debate which babka, cinnamon or chocolate, is the lesser babka. In case you’re curious, my husband believes that chocolate is the lesser babka and cinnamon reigns supreme. When I told him I was developing a recipe for a savoury babka, filled […]

Rustic Yeast Cornbread Portuguese Style The Perfect Accompaniment For Fall Soups Perfect bread for soup! This deliciously dense flavorful bread has just the texture I love for a soup accompaniment. You can adjust the recipe to provide more or less cornmeal crunch. It’s up to you. So versatile. I love spooning beans or soup right over a slice. But I love it with butter too. If you want the true rustic crust spray the top of the loaf lightly with water just before baking … and the sides of the oven too every 15 minutes during baking. My recipe will truly become your own. The prep time is minimal and the 2 rises are fast. Bakes in approximately 45-50 minutes. Allow 2-2 1/2 hours for the complete process. It’s worth it! Recipe Preheat the oven to 350 degrees F. Use middle rack. If you find after baking for 40 minutes the crust is not turning golden increase the oven to 375 degrees in the last minutes. No need to remove the bread to do this. When done the bread will sound hollow when tapped on the bottom. Makes two 9 inch diameter loaves 2 Packets of active dry yeast 1 Teaspoon sugar 1 Cup warm water 2 Cups fine yellow corn meal 1 1/4 Cups boiling water 1 Tablespoon olive oil and more for oiling 1 Tablespoon Kosher salt 3 1/2 to 4 Cups of bread flour Heat the cup of water to 110 degrees F. Use a thermometer if you aren’t sure as too much heat can kill the yeast and too little the yeast will not activate. You have a few degrees flexibility but I shoot for 110. Sprinkle the sugar and yeast over the top of the warm 110 degree cup of water and wait about 3 minutes before you stir. Stir and set aside in a no draft area for about 10 minutes. Measure the flour 2 cups and another 1 1/2 cups separately. Set aside. In a large bowl measure 1 1/2 cups of the cornmeal. Pour the boiling 1 1/4 cups water over the top of the cornmeal and stir vigorously until the cornmeal is smooth. Stir in olive oil. Stir in salt. Let this set until just lukewarm. Now add the yeast mixture, the remaining cornmeal and 2 cups of the flour to the wet cornmeal mixture. Stir and bring together into a ball. If it’s just too sticky add a little of the additional flour. Olive oil a large bowl and place the ball into the bowl. Flip the ball over to insure all sides have a little olive oil. Olive oil your hands if the dough is hard to handle. A little sticky is okay. Cover the bowl with a tea towel or two and place in a draft free area until the the dough doubles in size. If you cover with thick towels or two or a small blanket the rise is usually faster. This takes about 30-40 minutes. After the first rise punch down and place dough on a floured surface for kneading. Knead and mix the remaining flour in as needed. I used all the flour. Knead about 10 minutes. You don’t want sticky dough but too stiff and the bread will be tough. Add the flour as you need. You may need all 4 cups especially if you are in a humid kitchen. Form one large ball after kneading and cut the dough in half. Work with one half at a time. If you want a taller loaf oil two 8-9 inch pie plates. If you like a flatter loaf use a large sheet pan, large enough to accommodate two 9 inch loaves. Oil the sheet pan with oil. Form each of the two pieces of dough into a ball pulling and smoothing the dough at the top and tucking at the bottom. Place into desired baking dish. Cover the loaves carefully. Provide a cover without too much weight on the dough as it will flatten the dough or the dough will stick to the cover. Again place the dough in a draft free space for about 30-40 minutes until doubled in size. Now it’s ready to bake. Make sure the oven is preheated. Bake for 40-50 minutes until the bread sounds hollow when tapped on the bottom side. It’s this good! And if you aren’t sure what soup you might try along with this … My Portuguese Anise Soup! Coming Soon! Share this: Click to share on Twitter (Opens in new window) Click to share on Facebook (Opens in new window) Click to share on Pinterest (Opens in new window) Like this: Like Loading... Related

Putting a sweet twist on her favourite loaf, Nadiya Hussain has developed a pillowy, coffee-glazed, walnut focaccia that will take centre stage at your next brunch.

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Similar to the cinnamon with dried fruit, in this case, currants are added inside.

These spiced and slightly sweet yeast rolls are crunchy on the outside and pillowy soft on the inside.