Grandpa’s Kitchen Pull-A-Part Dinner Rolls

Photo courtesy Allyson Kauwe, Grandpa’s Kitchen.


This recipe uses one of my favorite products Grandpa’s Kitchen Bread Mix. When making this, you can use any gluten-free flour mix. This recipe I made is a variation from one of Grandpa’s Kitchen recipes, that I revised to be more diabetic friendly.

12 oz plain yogurt

2 eggs, slightly beaten

1/4 Cup Avocado Oil

2 1/4 C Grandpa’s Kitchen Bread Mix

1/3 Cup Oatmeal Flour

1 tsp Salt

3 tsp Baking Powder

1 Tbsp Monk Fruit Powder

1 Tbsp Yeast

Mix all dry ingredients in a mixing bowl. On lowest mixer speed, slowly add wet ingredients and incorporate with the dry ingredients and mix for five minutes until thoroughly mixed. Cover the dough and refrigerate for about 2 hours.

Grease hands well. With a 2-inch scoop, make dough balls, roll gently and place in a greased 9×13 pan. Let rise for 40 minutes or until rolls touch each other. Bake in preheated oven at 400 degrees for 20-30 minutes or until golden brown.

1 roll = 20 g carbs,  0 g sugar

You can find the original recipe on Grandpa’s Kitchen website.

Easy Gluten-Free White Bread

1/2 cup warm Water

1 1/2 teaspoons Yeast

1 teaspoon Raw Honey

2 tablespoons melted Butter

1/2 cup Plain Yogurt

2 eggs

1/2 teaspoon Salt

1 teaspoon Baking Powder

1 1/2 Cups Grandpa’s Kitchen Gluten-Free Flour Blend

In a measuring cup measure warm water, add yeast and sugar and set aside. In mixing bowl add the rest of the ingredients. Start mixing on low. Once yeast mixture is frothy, gradually add it to mixing bowl and continue to mix until combine. The consistency should be between a very thick batter and dough. Scrape the sides of the bowl with a spatula make sure all the dough is in the center of the mixing bowl. Let the dough rest for 30 minutes.

Lightly oil or butter bread loaf pan. After the dough has rested, scoop all of the dough into the bread pan and let rise for 30-40 minutes until the dough is within 1/4″ below the top of the rim of the pan. Pre-heat oven to 350 degrees. Bake for 40-45 minutes until golden brown. Remove pan from oven, remove bread from pan and let it cool before slicing.

Gluten-Free Vegan Banana Nut Bread

banana bread

2 Tablespoons Flaxseeds (used as substitute for 2 eggs)

1/3 Cup Water

Grind Flaxseeds into flour, mix with water and set aside.  


2 Cups Oat Flour

1 tsp Baking Soda

1 Tablespoon Cream Of Tartar

1/2 tsp of Salt

3/4 Cup Brown Sugar (can substitute Honey)

Mix dry ingredients together.


3 mashed Ripe Bananas

1/2 Cup unsweetened Applesauce

2 tsp Vanilla

1/3 Cup Coconut Oil (Can also use vegetable oil or margarine)

1/2 Cup Chopped Pecans or Walnuts (optional)

In a separate bowl mix wet ingredients together in order. Gradually add dry ingredients, then add Flaxseed mixture. Mix until all ingredients are thoroughly incorporated (should be the consistency of waffle batter). Add more water if needed. Pour batter into 2 oiled bread pans. Bake at 350 degrees for 40-50 minutes.


Nutritional Info:

1 slice equals 120 calories, 6 g fat (1 g saturated fat), 0 cholesterol, 89 mg sodium, 21 g carbohydrate, 2 g fiber, 3 g protein, 6 g sugar (brown sugar). Diabetic Exchanges: 1 starch, 1 fat.