This is the best recipe for gluten-free rolls! Tested and perfected to be light, fluffy, and easy to make.
These gluten-free dinner rolls are naturally dairy-free, and I've included a vegan option. I also share different flour options, so you have lots of alternatives to use! You'll make these time and time again, no need to wait for those special Holiday occasions.
These gluten-free pull apart rolls are based on my best gluten-free bread recipe. If you are looking for more traditional recipes, you’ll definitely want to make my gluten-free pizza, the best gluten-free burger buns, gluten-free sourdough bread or last but not least my gluten-free cinnamon rolls.
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.
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 flours listed in the recipe card.
WHY YOU’RE GOING TO LOVE THIS GLUTEN-FREE ROLLS
Texture - They're so light and fluffy, you can't help yourself eating more,
Easy to make - Really a handful of ingredients, a bit of patience and they're ready.
Tried and tested - This recipe has gone through extensive testing and read on further for the flour options I've tested for you. Each flour option yields a slightly different texture, but they are all delicious. I know not everyone has the same flour and this is my way of trying to include as many flour options as possible.
INGREDIENTS IN GLUTEN-FREE ROLLS
View notes below on flour options.
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 about making Gluten-Free Rolls, please leave a comment and we will get back to you as soon as possible.
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 looking 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.
EQUIPMENT NEEDED FOR THESE GLUTEN-FREE ROLLS
Baking pan - Use a 9x9 square, or 9-inch round baking pan
Stand mixer - I like to use my KitchenAid stand mixer, you can also use a high-powered hand mixer. You can do it by hand.
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 AND TRICKS FOR MAKING THE BEST GLUTEN-FREE ROLLS
Here are my tips and tricks 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. Even the sugar.
Measure correctly and mixing - 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. Make sure you mix the mixture fully too.
Ingredients at room temperature - This works best. You can always run your eggs under warm water for a couple minutes to bring the temperature up.
Prepare - Read the recipe instructions and get all ingredients out before you start. Make sure your yeast hasn't expired before starting and you check the temperature of the water, so you don't kill the yeast.
Rising - Ensure you give the dough enough time to rise.
Use the correct temperature - 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.
Thermometer - I highly suggest you use a thermometer to check if the rolls are cooked. They should measure 200 degrees in the center. If not cooked increase the time in 2-minute increments. I also suggest you use an oven thermometer as ovens are not consistent with the correct temperature.
TIPS TO SHAPE THE ROLLS
I like to use a cookie scoop to get 9 equal portions. If you want them to be uniform, you can measure them so all 9 are the same grammage. After you have them all the same size you can roll them into a ball. Press the dough down, bring the left and right corners together in the middle and pinch the ends together. Turn the dough upside down (pinched pieces will be on the bottom), move it in a circular motion and do this for all 9 portions for perfectly round rolls. Try not to handle the dough too much.
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.
HOW DO YOU MAKE GLUTEN-FREE ROLLS LESS DENSE?
It can be one of two things. Either your flour didn't have xanthan gum, or it was omitted. The other cause could be too much flour. Always try and measure your flour correctly. A kitchen scale is always best.
HOW DO YOU MAKE GLUTEN-FREE ROLLS RISE?
The yeast in the recipe makes the rolls rise. Make sure to have the correct environment for this to occur. According to various articles the desired dough temperature is 78°F.
HOW LONG DO HOMEMADE GLUTEN-FREE DINNER ROLLS LAST AND HOW DO I STORE THEM?
You can store them in an airtight container for about 2-3 days and reheat them in the microwave for 10-20 seconds. They're the best, however, when they've just come out of the oven. Don't place them in the refrigerator as they'll dry out.
CAN I PREPARE THESE GLUTEN-FREE DINNER ROLLS AHEAD OF TIME?
Yes, you can. You have two options you can either make the dough in advance and then freeze it (see below for a recommendation) or you can bake them and then freeze them. All you need to do is defrost and re-heat when required.
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 for 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.
HOW DO YOU MAKE VEGAN GLUTEN-FREE ROLLS?
If you enjoy a vegan diet or you can't consume eggs you can substitute the egg for 1 flax egg + 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 flax egg 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.
HOW DO YOU MAKE DAIRY-FREE GLUTEN-FREE ROLLS?
Substitute the egg for 1 flax egg, see directions above.
WHAT CAN I SERVE THESE HOMEMADE GLUTEN-FREE ROLLS WITH?
You can have them with anything you fancy. But we like them with:
Gluten-Free Rolls
This is the best recipe for gluten-free rolls! Tested and perfected to be light, fluffy, and easy 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.
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Nutrition Information:
Yield:
9Serving Size:
1Amount Per Serving: Calories: 106Total Fat: 8gSaturated Fat: 2gTrans Fat: 0gUnsaturated Fat: 5gCholesterol: 27mgSodium: 382mgCarbohydrates: 8gFiber: 0gSugar: 3gProtein: 1g
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.
Judy Bates
Chrystal,
I have made your cinnamon rolls and they are my go to for my GF customer. I have now had a request for dinner rolls and of course went to your site. The problem I have is several of my customers have found a sensitivity to the Millet flour so for the cinnamon rolls have always just adeded more rice flour. Concern is that for the Dinner rolls this might not work as the dough is always very spongy. Do you have a suggestion for a subsitute for the millet flour. Long way to get to my question but trust your judgement as the cinnamon rolls have never let me down.
Lindsay
Hi Judy! Other readers have had success using finely ground flax seed as well as almond flour. I think you might be ok using rice flour in place of the millet here as well. Experiment a bit until you get it the way you want it!
Vivian
I'm stirring these up right now and looking forward to them. However, for all of your detailed instructions and pretty pictures, you simply say "remove from oven and cool before serving". Would that be cool in the pan for a given period of time or cool completely in pan or remove to cooling rack immediately? Seems to me that it matters....
Wendy Stoltz
Hi Vivian,
I usually serve mine once it's cooled so I keep it in the baking dish. But yes, remove them from the oven and then take them out to cool on a cooling rack if you intent to freeze them. You don't want them to go soggy.