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Gluten Free Rolls

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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.

a hand holding a gluten free roll with other rolls in the background

Gluten Free Dinner Rolls

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.

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.

nine gluten free rolls in a glass baking dish with a stripe towel

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 + 1/2 cup tapioca starch + 1/2 cup potato starch (not flour) + 1/2 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 1/2 cups (12 oz.) of Bob’s Red Mill 1-to-1 Gluten Free Baking Flour and add an additional 1/4 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 1/4 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.

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 mintues. Add it to the batter when you add the other wet ingredients.

How to make gluten free rolls

a collage of six photos showing how to make gluten free dinner rolls

  1. Add the dry ingredients to a mixing bowl for a mixer with a paddle attachment. Mix until combined.
  2. Add the wet ingredients.
  3. Mix for 2 minutes, or until well combined. Scrape the side of the bowl in between mixing.
  4. Scoop dough into nine equal portions into a greased 9×9 square, or 9-inch round baking pan. Cover and let rise in a warm spot for 30 minutes.
  5. Once the rolls have doubled in size, preheat your oven.
  6. Bake for 26 minutes, or until brown and cooked through.

These steps match the photos above and are for illustration purposes. Please see the printable recipe card below.

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 them, 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 as directed.

I don’t have a stand mixer, what can I use?

You can mix the dough 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.

a roll cut in half on a white plate

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.

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!

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.

Yield: 9 rolls

Gluten Free Rolls

a hand holding a gluten free roll with other rolls in the background

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.

Prep Time 15 minutes
Cook Time 24 minutes
Additional Time 45 minutes
Total Time 1 hour 24 minutes

Ingredients

  • 1 cup (5.5 oz.) white rice flour
  • 1/2 cup (2.5 oz.) potato starch (not flour)
  • 1/2 cup (2.0 oz.) tapioca starch
  • 1/2 cup (2.0 oz.) millet flour
  • 1 1/2 teaspoons salt
  • 1 teaspoon xanthan gum
  • 1 packet (2 1/4 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

  1. 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.
  2. Add the warm water, egg, oil, and vinegar and mix for 2-3 minutes, scrapping down the side of the bowl half way through.
  3. Remove the bowl from the stand mixer, and scrape the dough from the sides. Using a dough scoop, or a 1/3 cup measuring cup, scoop nine dough balls into a 9X9 square baking pan, lined with parchment paper (or well greased).
  4. 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.
  5. Preheat your oven to 400°F.
  6. 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.
  7. 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 1/2 cups (12 oz.) of Bob's Red Mill 1-to-1 Gluten Free Baking Flour and add an additional 1/4 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 1/4 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:

9

Serving Size:

1
Amount 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.

© Chrystal
Cuisine: American / Category: Breads/Muffins
a collage image with a hand holding a roll on top, the text gluten free dinner rolls in the center, and a close up of a pan of rolls on the bottom

Reader Interactions

Comments

  1. 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!

    Reply

  2. 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!

    Reply

  3. 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?

    Reply

    • 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

      Reply

  4. 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.

    Reply

    • 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

      Reply

  5. 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

    Reply

    • 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 8×8 pan or one round cake pan.

      Best,
      Chrystal

      Reply

  6. 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?

    Reply

    • 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. Still add the xanthan gum.

      Best,
      Chrystal

      Reply

  7. 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!!

    Reply

    • 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

      Reply

  8. 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!

    Reply

    • 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

      Reply

      • 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!

        Reply

  9. 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!

    Reply

    • 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

      Reply

  10. 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 ?

    Reply

  11. 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.

    Reply

  12. 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?

    Reply

    • 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

      Reply

      • Thank you for replying back! I hope to make all three and return and tell you what I have worked on. Those rolls, omg!!!

        Reply

  13. 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!

    Reply

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