People who get diagnosed with celiac disease, usually have problems making a good dough for pastry, because it differs from gluten one. As for anything in life, experience and practice are always welcomed. I can not guarantee that you will get perfect rolls from the first try, especially if you don’t have previous experience, but I am sure that if you follow the instructions you are on a good way to make really good gluten-free rolls.<\/p>\n
I learned this recipe from my mom, and I am making it as she told me, I didn’t change anything because it is perfect. New Sch\u00e4r Mix B flour<\/a> is perfect for making the pastry, you will see. The most important thing when you are making dough is to have a good flour and to be very patient because the dough needs time. Also, the structure of the dough is very important. It must be soft but not sticking if you want the final product to be fluffy and soft.<\/p>\n\n