By Wendy Stoltz / Last Modified On March 15, 2023
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:
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.
- 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.
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Amount 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.
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!
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.
I am so glad everyone loved them. Thank you for sharing what you used.
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.
You are welcome. I am so glad you like them. Thank you for letting me know 🙂
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!
I'm so glad you liked them. Thank you for sharing what you used.
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?
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.
I have 1/2 cup white rice flour and they are out of it at the stores. What do you recommend to use as a substitute for the other 1/2 cup? I have sweet rice flour, too, and other flours on hand.
If you have another gluten free flour mix on hand, you can use that for the other 1/2 cup in place of the white rice flour. You can also try oat flour (I haven't tried this yet).
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.
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.
I made these with King Authur flour and almond flour. The dough was a little wet, I added an extra 1/4 cup liquid but they were great. Wet your hands.
Hi Beth! Thanks so much for letting us know how it went. Glad you liked them!
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.
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.
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?
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.
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 ?
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.
Thank you so much!!
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!
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.
I hope that helps,
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!
I am so glad that you and your husband like them. Thank you for letting me know.
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!
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,
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 ?
For my bread, you can use 1/4 cup almond flour in place of the flaxseed meal.
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.
I'm so glad everyone love them.
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?
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.
Thank you for replying back! I hope to make all three and return and tell you what I have worked on. Those rolls, omg!!!
Do you still add the salt when using Bob’s flour?
I still add the salt.
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!
I am so glad you like them. Thanks for sharing what yo use.
Hi Chrystal. What is millet flour and where can i find it. I have never seen it.
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.
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?
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.
Thank you so much for your help..
Hi! I can't have corn or tapioca... I was wondering if you have a substitution suggestion for the tapioca? Thanks!
Some of my readers have had luck with arrowroot starch.
Just wondering do you still need to add the xanthan gum if using Bobs 1-1 flour? Thanks!
You don't need to for this particular recipe.
These are amazing!!! Best gluten free diner rolls we’ve ever made!
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!
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 🙂
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
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.
I am so glad you liked them. Thank you for letting me know.
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!
My dough was really wet. They turned into flat disks discs.
Can you let me know what flour blend you used and how you measured it out?
Can you make the dough in advance? I made them for my boss and he requested them again for family dinners this week. Just wondering if I made the dough today for tomorrow, how long and when to let them rise?
You can make the dough in advance. Let them rise for an hour before baking.
Thanks so much!
Did you mean 2¼ *teaspoons of yeast instead of tablespoons?
Where are you seeing tablespoons? The recipe card says, "1 packet (2 1/4 teaspoons) instant yeast".
Can you substitute honey or agave for the sugar?
I haven't personally tried it, but it should work to activate the yeast.
I used King Arthur 1 to 1 (no millet), butter and milk as half my liquid. I mixed in my bread machine till a softened texture. I don’t know how to put a picture here, but my son ate one before I could get a picture.
Thank you for sharing. I am so glad you both liked them.
Hi Chrystal, I've made these dinner rolls twice now, and they are delicious. Both times I used the second flour option, with 10 oz of Bob's Red Mill 1-to-1, 2 oz of almond flour, and an extra 1/4 cup of warm water. Although I was careful to weigh my flours, the dough seemed very loose and I had to add an extra 1/2 cup of flour in order for the dough to hold its shape enough to be scooped into the baking pan. I think that next time I will skip the extra 1/4 cup of water and see if that will negate the need for extra flour.
Overall, my whole family loves these rolls and they are wonderfully easy to make. I added some fresh chopped thyme and rosemary to the flour mixture the second time I made them and that made them even better!
Just have to write and say THANK YOU! These rolls were outstanding, my non-gf family loved them. I use LOTS of your recipes because they're all delicious! Bloggers like you make being gluten free doable and actually enjoyable!
You are very welcome. I am so glad he liked them (and you like them). Thank you for trusting my recipes in your kitchen.
I’m wondering if you would recommend something I can substitute for the potato starch - I know it’s weird but I can’t have any potato. If not, I will try some thing and let you know how it goes 🙂
Hi Nancy, another reader had success using arrowroot starch in place of the potato starch. It's the most similar ingredient to potato starch. Another option could be sweet white rice flour. come back and let me know how you do!