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Gluten Free Peeta Bread


In honor of the Hunger Games coming out today, I wanted to make a special somethin’ to celebrate. I’m headed to the movies in a few hours with my dearest friend, Pam, and I know it’s going to be crazy exciting!

Yeah, I’m sometimes read young adult novels (remember Twilight?)… and this trilogy is amazing. Thank the stars I have a Nook so no one can see the cover. I heard that lots of people my age are downloading the books just for that reason.  Oh people!

Ive been in the mood for some bready food…probably because while reading Hunger Games, rolls, cakes, loaves were mentioned a lot. Or at least I felt that way. I could smell the dough and feel the warmth. Plus I just love Peeta (I may be Team Peeta, not sure yet).

Now I’m not sure if they had gluten-free options in Panem, but since the setting takes place 100 years from now, I’m saying yes. At least in the Capitol.

Oh, and another thing to point out, I don’t have a bread maker so these rolls are great if you do it the old-fashioned way.

So here is my tribute to the Hunger Games:

Gluten Free “Peeta” Bread

*I made mine vegan, but I also put options in the ingredients.

*And I found all the ingredients needed at the natural market.  Bob’s Red Mill and Arrow brands are best.


1 cup of sorghum flour

1 cup tapioca flour

1/2 cup brown rice flour

1/4 cup millet flour

1 tsp. xanthan gum

1 packet of yeast (rapid rise)

1 Tbsp. of molasses

1 tsp. of Celtic sea salt

1/4 cup of almond milk

1 cup warm water

1/4 cup coconut oil

Prepared egg replacer (equal to 3 eggs); Ener G Egg Replacer

Raisins (optional)

Let’s go for it:

1.  Turn your oven on, 350 degrees.  Use coconut oil to grease the muffin pan with a little coconut oil (about 1 Tbps.)

2.  In a bowl, mix the water, almond milk, sea salt and coconut oil.  Add the egg replacer (or 3 eggs).

3.  Add all dry ingredients to the bowl. Beat the mixture until smooth.

4.  Spoon in the dough into the muffin pan.  You can even out the tops with a wet finger. I didn’t do that (I like the lumps!).

5.  Let the dough rest for 1 hour.

6.  Put the muffin pan in over for 30 minutes.

7.  Take out of the oven and let cool for just a bit before serving. Everyone just loves warm rolls!

Make sure to spread on some Earth Balance (or butter) while the rolls are steaming hot.


Makes 12 rolls.


What is your favorite gluten-free recipe? Do share and “May the odds be ever in  your favor.”

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4 Responses to Gluten Free Peeta Bread

Betsy @ BMoore Healthy

Oh baby these look delicious! And, I gotta read these books. I am still in the middle of Twilight!

    Lisa Consiglio Ryan

    Yes, they are super delish…one of my first times making bread, and they have a little sweetness to them. Great with rice pasta! AND forget, Twilight, babe…Hunger Games is amazing and blows it away. Totally. Xo

Nicole Tengwall

THANK YOU for remembering us gluten-free foodies! I’ve mostly been making “breads” with almond and coconut flour but I need to build up my other non-wheat flours so I can try this!

    Lisa Consiglio Ryan

    Oh of course, Nicole! Let me know if you try these goodies. A bit of sweetness, and so soft in inside, but not goey. Also, I should have used a mixer, but just went for the muscles this time.

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