• 3 cups gluten free all purpose flour mix (white mix)
  • 1¼ cup + 2 tbsp dairy free milk of choice
  • 1 rapid yeast packet or 2½ tsp
  • 3 tsp xanthan or guar gum (omit if mix already contains gum)
  • ½ cup sugar (I used coconut sugar)
  • ¾ tsp salt
  • ½ tsp baking soda
  • 2 Tbsp melted vegetable shortening + extra for parchment paper
  • 3 Tbsp shortening
  • ⅓ cup coconut sugar or brown sugar (I used coconut)
  • 2 tsp cinnamon
  • 1 cup small frozen blueberries
  • 1 cup powdered sugar
  • 2 tsp blueberry juice (from frozen berries)
  • 2-3 tsp water
  1. Heat ¼ cup of milk of choice to 115 degrees F. Add yeast and 1 tsp sugar, set aside for until foaming.
  2. Mix all dry ingredients for the dough, set aside
  3. Heat remaining amount of dairy free milk to 140 degree F. Mix in shortening until melted.
  4. Vigorously mix all dry ingredients, yeast and heated dairy free milk by hand or stand mixer for 5 minutes to help activate gum.
  5. Lightly grease a sheet of parchment paper the size of a baking sheet. With greased hands, gently press out dough to form a rectangle approximately 14x18 inches (it should be longer left to right)
  6. Gently spread shortening over entire dough and evenly sprinkle topping. Spread frozen blueberries evenly.
  7. Use the parchment paper to help gently roll the dough down towards you. Cut into 10 even rolls.
  8. Place each roll on a a parchment lined baking sheet. Rolls should be close but not touching.
  9. Bake at 375 degree F for 12-15 minutes.
Recipe by Petite Allergy Treats at