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.
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.
- 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
- 2 tablespoons of melted butter or additional olive oil for brushing the tops
- 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.
- 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.
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.