by subsituting 1/2 cup pineapple juice for part of the 3/4 of a cup of water. In case you are not good at math that leaves 1/4 cup of water in the recipe and using 4 1/4 cups of your favorite gluten free flour blend. I like to use one that has a potato, rice, tapioca flour blend, like King Arthur.
These are the best rolls I have had since going gluten free. I like to call them Amish-Hawaiian Pineapple Potato rolls.
|Disclaimer: This is a stock photo of regular rolls, not gluten free rolls. Mine looked this good, but were a bit flatter. :-)|