Tender, fluffy homemade gluten free rolls that are simple to make.
These gluten free dinner rolls are naturally dairy-free and I've included a vegan option.
These gluten pull apart rolls are based of my gluten Best Gluten Free Bread recipe. If you are looking for more traditional recipes you’ll definitely want to make my Gluten Free Pizza.
GLUTEN FREE DINNER ROLLS RECIPE
Please read through this post to learn how to make gluten free rolls. I've done side-by-side testing with a few different gluten free flour options. I had so much fun trying to get these gluten free rolls as close to traditional dinner rolls as possible.
Each flour option yields a slightly different texture, but they are all delicious. I know not everyone has the same flours and this is my way of trying to include as many flour options as possible.
I know a lot of people are intimidated by having multiple gluten free flours on hand. This gluten free rolls recipe is the BEST with the first option below, which uses the flours listed in the recipe card.
I've also tested making gluten free rolls with Bob's Red Mill 1-to-1 baking flour, and a different blend using some Bob's 1:1 mixed with other GF flours.
INGREDIENTS IN GLUTEN FREE ROLLS
White Rice Flour - This light flour is very mildly flavored, making it perfect for replicating the flavor of traditional white flour breads.
Potato Starch - Be sure to use potato starch, not potato flour. They are different.
Tapioca Starch - This flour acts as a thickener, holding the dough together.
Millet Flour - I love baking with millet flour! It has a sweet and nutty flavor and a light texture.
Salt - For flavor.
Xanthan Gum - This is a popular additive to gluten free baked goods because it helps to replicate some of the properties of gluten.
Instant Yeast - You'll need one standard yeast packet, or 2 ¼ tablespoons.
Sugar - Sugar feeds the yeast and adds a slight bit of sweetness.
Warm Water - Used for proofing the yeast for these gluten free rolls. The water should be tepid, between 95°-110°F.
Egg - In baking, eggs act as a binder, holding everything together.
Olive Oil - I like the flavor of olive oil, but any type of oil can be used in this recipe.
Vinegar - Either white vinegar or apple cider vinegar. This creates a reaction that makes super tender rolls.
If you have any questions, please leave a comment below and I will get back to you.
GLUTEN FREE FLOURS TO USE WHEN MAKING GLUTEN FREE ROLLS
When I first made these gluten-free rolls I used my gluten-free flour blend. It worked fine but I didn't get the texture I was look for.
I modified it slightly, adding some millet flour for a bit more substance.
I tested several different flour blend options before settling on the winner, which happened to be very similar to my gluten free bread recipe. Surprise-surprise!
- Option 1: 1 cup white rice flour + ½ cup tapioca starch + ½ cup potato starch (not flour) + ½ cup millet flour - this option is in the recipe card below. It delivered the BEST gluten free dinner rolls. The texture and flavors were incredible and the tops were nice an smooth.
- Option 2: For those that like to use Bob's Red Mill 1-to-1 you can directly substitute all the flours called for with 2 ½ cups (12 oz.) of Bob's Red Mill 1-to-1 Gluten Free Baking Flour and add an additional ¼ cup of warm water. The rolls are a bit heavier, but they are still delicious.
- Option 3: For those that like to use Bob's Red Mill 1-to-1 but still like a lighter roll, you can substitute all the flours called for with 10 oz. of Bob's Red Mill 1-to-1 Gluten Free Baking Flour + 2 oz. fine ground almond flour, and add an additional ¼ cup of warm water.
I haven't tested this gluten free rolls recipe with other blends other than what I've listed.
If you try another blend you are doing so at your own risk but please leave a comment below letting me know what you thought, and I'll test it and consider adding it.
HOW TO MAKE GLUTEN FREE ROLLS
- Add the dry ingredients to a mixing bowl for a mixer with a paddle attachment. Mix until combined.
- Add the wet ingredients.
- Mix for 2 minutes, or until well combined. Scrape the side of the bowl in between mixing.
- Scoop dough into nine equal portions into a greased 9x9 square, or 9-inch round baking pan. Cover and let rise in a warm spot for 30 minutes.
- Once the rolls have doubled in size, preheat your oven.
- Bake for 26 minutes, or until brown and cooked through.
These numbered steps match the numbered photos above and are for illustration purposes. For the complete list of ingredients and instructions, please see the recipe below.
TIPS FOR MAKING GLUTEN FREE ROLLS
Here are my tips that work with this gluten-free dinner roll recipe.
Don’t substitute anything unless I specified above that I’ve tested it. This is important. If you substitute something, I can’t guarantee anything and I can’t help you troubleshoot if something doesn’t work in your rolls.
When measuring gluten free flours into measuring cups, spoon the flours into the measuring cups, then level. Never scoop the measuring cup into the flour.
Ingredients at room temperature work best. You can always run your eggs under warm water for a couple minutes to bring the temperature up.
Read the recipe instruction and get all ingredients out before you start.
Make sure your yeast hasn't expired before starting.
Make sure your water is between 95-110 degrees before adding the yeast. If you don’t have a thermometer I suggest you get one.
Please let me know if you have any questions!
CAN I USE ACTIVE DRY YEAST TO MAKE GLUTEN FREE ROLLS?
Yes, you can use active dry yeast (not instant yeast). You'll want to proof your yeast before you add it to the mixing bowl. Mix the warm water, sugar, and active dry yeast in a measuring cup and let it sit for 8-10 minutes. Add it to the batter when you add the other wet ingredients.
CAN I FREEZE GLUTEN FREE ROLLS?
Yes, you can freeze gluten free rolls. After baking, allow the rolls to cool completely. Once cool, place them in an airtight container and freeze up to three months, or two months for a frost free freezer.
When you are ready to enjoy these gluten free dinner rolls, thaw the rolls on the counter and then reheat them in the oven at 200F before serving.
CAN I FREEZE THE DOUGH?
Yes, you can freeze the gluten free roll dough. After you mix the dough, scoop the dough into nine mounds in your baking dish, cover and freeze.
When you are ready to use, let your roll dough come to room temperature, then let it rise for an hour. It won't rise as high after being frozen, but it will rise some. Bake these gluten free dinner rolls as directed.
I DON'T HAVE A STAND MIXER, WHAT CAN I USE?
You can mix the dough for these gluten free dinner rolls with a high-powered hand mixer or by hand with a spoon. Just note that the dough is thick, and you'll have to keep mixing and scraping down the sides until all the ingredients are well incorporated.
VEGAN GLUTEN FREE ROLLS
If you enjoy a vegan diet or you can't consume eggs you can substitute the egg for 1 flaxegg + 1 teaspoon of baking powder.
To make a flax egg, mix one tablespoon of ground flaxseed meal with three tablespoons of water. Let the mixture sit for 15 minutes to thicken.
Add the 1 teaspoon of baking powder in with the dry ingredients and the flaxegg in with the other wet ingredients.
Please note that the rolls won't have the same texture as they would if you were to use eggs.
Did you make these gluten free dinner rolls? Please leave me a comment below letting me know what you thought and which flour blend option you used.
Gluten Free Rolls
Tender, fluffy homemade gluten free rolls that are simple to make. These gluten free dinner rolls are naturally dairy-free and I've included a vegan option.
Ingredients
- 1 cup (5.5 oz.) white rice flour
- ½ cup (2.5 oz.) potato starch (not flour)
- ½ cup (2.0 oz.) tapioca starch
- ½ cup (2.0 oz.) millet flour
- 1 ½ teaspoons salt
- 1 teaspoon xanthan gum
- 1 packet (2 ¼ teaspoons) instant yeast
- 2 tablespoons sugar
- 1 cup warm water between 95°-110°F
- 1 egg, room temperature
- 2 tablespoons olive oil (or oil of choice)
- 1 teaspoon white vinegar or apple cider vinegar
Optional:
- 2 tablespoons of melted butter or additional olive oil for brushing the tops
Instructions
- Add white rice flour, potato starch, tapioca starch, millet flour, salt, xanthan gum, yeast, and sugar to a large standing mixer mixing bowl. Mix for one minute, or until combined.
- Add the warm water, egg, oil, and vinegar and mix for 2-3 minutes, scrapping down the side of the bowl half way through.
- Remove the bowl from the stand mixer, and scrape the dough from the sides. Using a dough scoop, or a ⅓ cup measuring cup, scoop nine dough balls into a 9X9 square baking pan, lined with parchment paper (or well greased).
- Cover and let rise for 30 minutes. If you're in a colder environment, you can use the "proof" setting on your oven and rise the rolls in your oven. Note: If you're in a pinch for time you don't have to let them rise. They will still rise in the oven, just not as much.
- Preheat your oven to 400°F.
- If desired, brush the tops of the rolls with olive oil or melted butter (if you can do dairy) before baking. Bake rolls for 24-26 minutes or until brown on top and the centers are cooked through.
- Remove from the oven and cool before serving. Store in an airtight container for up to three days. Reheat before serving.
Notes
- When measuring gluten free flours into measuring cups, spoon the flours into the measuring cups, then level. Never scoop the measuring cup into the flour.
- Flour Option: For those that like to use Bob's Red Mill 1-to-1 you can directly substitute all the flours called for with 2 ½ cups (12 oz.) of Bob's Red Mill 1-to-1 Gluten Free Baking Flour and add an additional ¼ cup of warm water. Still add the xanthan gum. The rolls are a bit heavier, but they are still delicious.
- Flour Option: For those that like to use Bob's Red Mill 1-to-1 but still like a lighter roll, you can substitute all the flours called for with 10 oz. of Bob's Red Mill 1-to-1 Gluten Free Baking Flour + 2 oz. fine ground almond flour, and add an additional ¼ cup of warm water. Still add the xanthan gum.
- Vegan Option: If you enjoy a vegan diet or you can't consume eggs you can substitute the egg for 1 flaxegg + 1 teaspoon of baking powder. To make a flax egg, mix one tablespoon of ground flaxseed meal with three tablespoons of water. Let the mixture sit for 15 minutes to thicken. Add the baking powder in with the dry ingredients and the flaxegg in with the other wet ingredients. Please note that the rolls won't have the same texture as they would if you were to use eggs.
Nutrition Information:
Yield:
9Serving Size:
1Amount Per Serving: Calories: 174Total Fat: 8gSaturated Fat: 2gTrans Fat: 0gUnsaturated Fat: 5gCholesterol: 27mgSodium: 382mgCarbohydrates: 23gFiber: 1gSugar: 3gProtein: 3g
This nutrition info is based on the exact ingredients and brands that I used a the time. It may not be 100% accurate. Please check your ingredients nutrition labels.
Jen
We made these rolls and they are so delicious! My celiac children loved them and my husband and i who are not gluten free devoured them too. They have such a great texture and taste amazing! Definitely will be making these again!
Jen
We made these with namaste flour and the almond flour cause i didn’t have the other stuff on hand and they turned out great.
chrystal
I am so glad everyone loved them. Thank you for sharing what you used.
Best,
Chrystal
Josephine Moellenbeck
I just made these... and WOW. They taste so good... I couldn't wait so I tried one warm but it was so perfect, definitely reminded me of baking bread with grandma as a child.
Thank you for sharing these amazing recipes.
chrystal
You are welcome. I am so glad you like them. Thank you for letting me know 🙂
Best,
Chrystal
Phyllis
Made this today. It’s Delicious and I like the texture. I used Bob’s Red Mill one to one flour. Instead of the millet and tapioca flour, I used gf flaxseed meal and extra gf potato starch, and I added an egg yolk to the wet mixture. Can’t wait to toast a slice tomorrow for breakfast. Thank you!
chrystal
Hi Phyllis,
I'm so glad you liked them. Thank you for sharing what you used.
Best,
Chrystal
Sini
Hello,
Would love to try the recipe (and also for bread), but I cant get millet.
I can get sorghum.
Do you think that would work out the same way?
chrystal
I don't think it will work the same way as sourgum absorbs the liquid faster. One reader used ground flaxseed and loved the results.
Best,
Chrystal
Francine Singer
I am trying to find a substitute for white rice flour, I really want to make these rolls for Easter. I have King Authur's Gluten-Free All purpose flour, Can I substitute for Bob's Red Mill 1-1?
I also need a substitute for millet flour.
Because of shortages in the stores I don't think I can get Bob's Red Mill 1-1 flour blend.
I do have Almond flour, Hazelnut flour.and Glutinous white rice flour.
I really appreciate any suggestions you can give me.
chrystal
Hi Francine,
You can use 2 cups of King Arthur's flour and 1/2 cup Almond flour together. The rolls will be slightly heavier, but still good.
Best,
Chrystal
Susan Finlay
My family won't eat an entire cake so I'm wondering if I can halve the recipe and use two 6" spring form. Do you think the 6" is too big and the cake will therefore be too thin.
Thanks,
Susan
chrystal
Hi Susan,
I'm not sure which cake recipe you are referring to, since you left this on my rolls recipe. But most my cakes can be halved. Simple bake in a 8x8 pan or one round cake pan.
Best,
Chrystal
Susan Finlay
The recipe says you can sub the flour mix for Bob's Red Mill and that you still add the xanthan. What about the potato starch and tapioca starch? they're mentioned in between the flours so i think they still go in. is that correct?
chrystal
Hi Susan,
You can replace all the flours with 2 1/2 cups of Bob's Red Mill 1-to-1 Gluten Free Baking flour (not the all purpose). The texture will be a little heavier, but it still works. With Bob's 1-to-1 you don't need to add the xanthan gum.
Best,
Chrystal
Paula Mix
I would like to make these rolls plus some of your other recipes that call for GF Flour. I use Namaste flour.
What changes would I need to make for the recipes ?
Thank you!!
chrystal
Hi Paula,
I haven't used Namaste but many of my readers use it in my recipes with success. Just make sure to spoon the flour into the measuring cup and then level it. You can always look at the comments of the recipes and see if anyone has used it.
Best,
Chrystal
Best,
Chrystal
Paula Mix
Thank you so much!!
Maggie
Hi, Chrystal! I made these a few weeks ago and they were great. I couldn't get ahold of yeast for a while, but a friend dropped off a bunch of non-instant yeast today. I'd also love to try your bread recipe and cinnamon roll recipe with the yeast that I have now. How can I adapt this and your other recipes for regular old non-instant yeast? Thanks so much!
chrystal
Hi Maggie,
When you say non-instant yeast, is is dry active yeast and it doesn't say instant on it? If so, no problem. Instant yeast doesn't need to be dissolved before added, so an example is this rolls recipe where you add it straight in with the flour. For this recipe, simple make a yeast proof out of the active dry yeast by combining the warm water, 2 1/4 teaspoons (1 packet) instant yeast, and 2 tablespoons sugar. Let it sit for 8-10 minutes, or until it's nice an foamy on top. Then add it to your dry ingredients with your egg, olive oil and vinegar. I do this method with my pizza crust.
Best,
Chrystal
I hope that helps,
Chrystal
Maggie
Yes, I meant active dry yeast. Ha, thanks for understanding! I made these today and they were absolutely fabulous. Even my husband got excited about them. I subbed one ounce of the white rice flour with brown rice flour. Thank you, Chrystal!
chrystal
I am so glad that you and your husband like them. Thank you for letting me know.
Best,
Chrystal
Penny
Hi Chrystal, the shops around my area in my city have sold out Bob’s Red Mill 1-to-1 Gluten Free Baking flour - I managed to get the Gluten Free All Purpose flour, what proportions do I use if I can use this? Also, can I replace Xanthan Gum with Flaxseed Meal? Thanks!
chrystal
Hi Penny,
I haven't tested the all purpose in this recipe. I tend to not use it due to it containing garbonzo bean flour (chickpea). I also haven't tried using flaxseed meal in place of xanthtan.
Sorry I can't be more help,
Chrystal
Francine Singer
I would like to make this recipe, i do not have millet flour,is there a flour to substitute for this?
I also want to make your bread recipe, I don't have any flaxseed meal, do you have a suggestion for a substitution ?
chrystal
For my bread, you can use 1/4 cup almond flour in place of the flaxseed meal.
Best,
Chrystal
Ruth Phillips
This are by far THE BEST GLUTEN FREE ROLLS I HAVE EVERY HAD! I cant believe how soft and fluffy they were. My husband and kids arent gluten free but devoured the lot with me!
I substituted potato starch for arrowroot starch and millet flour for almond flour.
chrystal
I'm so glad everyone love them.
Best,
Chrystal
Tessa
Hi Chrystal!!!
Gorgeous site with multiple gorgeous recipes!!! I am so thrilled to find you and your mouth. watering recipe blog.
Yes, intimidated is the word! But I am Gluten Free 19 years and I am no stranger to always having a cluttering array of GF single flours, in an attempt to make some mix for some single recipe. Unfortunately I usually end up caving for all the individual purchased bread mixes, pancake mixes, muffin mixes brownie mixes etc. anyway.
I am so thrilled to find a site with all the type of recipes I would love to make, and mixes for them all in one place!!! Can you suggest what size jar / container / cannister I would need if I were to make and store all the three different GF mixes at once?
chrystal
Hi Tessa,
Thank you so much for the compliments. I am glad you like my site. I hope you find many recipes that you love. For my flour blend I like to store mine in a glass gallon wide mouth mason jar.
Best,
Chrystal
Tessa
Thank you for replying back! I hope to make all three and return and tell you what I have worked on. Those rolls, omg!!!
Janet
Do you still add the salt when using Bob’s flour?
chrystal
I still add the salt.
Best,
Chrystal
Wendy
Have made these twice now for family members that are gluten sensitive. I have not been able to get millet here at all for months, so after a bit if research I ended up using Buckwheat. The first time I made them, I baked in convection 375, 22min, and brushed with olive oil, second go was conventional bake at 400, 24 min and brushed with butter. The second go was noticeably better looking...but honestly- tasted just as good!
chrystal
I am so glad you like them. Thanks for sharing what yo use.
Best,
Chrystal
Mary Mcneill
Hi Chrystal. What is millet flour and where can i find it. I have never seen it.
chrystal
It's a type of gluten free flour made from millet. You can get it at most specialty stors like Whole Foods, New Seasons, Market of Choice. etc.
Best,
Chrystal
Paula Mix
I recently bought the different flours for your Gluten Free Blend. I mixed it together. What would be my measurements of flour for your dinner rolls or cinnamon rolls?
chrystal
If you made my blend without Millet flour, for the rolls and cinnamon rolls you use 2 cups of the blend + 1/2 cup millet flour. If it's the blend with the millet flour, you use 2 1/2 cups for the rolls.
Best,
Chrystal
Paula Mix
Thank you so much for your help..
Erica
Hi! I can't have corn or tapioca... I was wondering if you have a substitution suggestion for the tapioca? Thanks!
chrystal
Some of my readers have had luck with arrowroot starch.
Best,
Chrystal
Sue
Just wondering do you still need to add the xanthan gum if using Bobs 1-1 flour? Thanks!
chrystal
You don't need to for this particular recipe.
Best,
Chrystal
Faith
These are amazing!!! Best gluten free diner rolls we’ve ever made!
Louise
I've just made these - I followed the recipe exactly but the mixture was pretty sloppy. No way I could get dough balls. I just put it all in the prepared pan and cooked it as a loaf. It turned out really well! I was planning to slice and freeze most of it for later, but my kids got hold of it. I have no more bread left...
Guess I'll be making this recipe a few more times!
chrystal
Hi Louise,
Sorry to hear that your dough didn't set up enough to scoop it into the pan for rolls. Did you swap out any of the ingredients? I'm glad you still liked it as bread. I based this recipe of my gluten free bread recipe, so it's really similar 🙂
Best,
Chrystal
Mary A Evans
I made these a few days ago with aquafaba to replace the egg they were not as fluffy as I would like but the taste was good I added sun dried tomato, garlic and parsley I also made cinnamon rolls I over cooked them but they were good added dried cherries I will make these again thanks
Carol
I made these rolls today and they are the best GF bread I have made in the 5 years I've been GF! I didn't have the single flours on hand and wanted to make them today so I used 10 oz of Cup4Cup and 2 oz of fine almond flour. I must also eat low sodium so I reduced the salt to 1/4 t. They turned out beautifully! So soft and tender! Thank you so much for this site, Chrystal! I really appreciate all of the hard work you have put into developing recipes and sharing them with others. I can't wait to try more of your recipes.
chrystal
I am so glad you liked them. Thank you for letting me know.
Best,
Chrystal
Gina
I made these last weekend to have with some Chili. They were so good! I should have made two pans because they were gone in a few minutes. Thanks!