Gluten-Free Rolls

Soft, fluffy and buttery, these Gluten-Free Rolls are EASY to make and perfect for any occasion! These dinner rolls are made with easy-to-find ingredients and bake up start to finish in less than 2 hours. 

If you eat gluten-free there is no need to miss out of soft, yeasted dinner rolls. These gluten-free rolls are the perfect compliment to so many meals. Don’t be surprised if they outshine the main dish!

We love serving these rolls at Thanksgiving dinner every year. You can easily double (or triple!) the recipe to make enough rolls to feed a crowd. My family also loves these gluten-free dinner rolls for Sunday dinner with The Best Beef Stew or Slow-Cooker Pot Roast.

Whatever you serve them with, they will fill your home with the most delicious, bread-baking aroma!

What Flour to Use

Making gluten-free dinner rolls might sound tricky, but it’s actually even more simple than making traditional rolls. These rolls only need a single rise and bake up start-to-finish in less than 2 hours. You’ll just need to start with the right gluten-free ingredients. 

• Use a high quality gluten-free flour blend. I like using a gluten-free measure-for-measure flour blend like King Arthur Flour when making these rolls. It works best to use a blend that contains xanthan gum in this recipe.
  • I have many other recipes on my site that use this flour blend like these Gluten-Free Oatmeal Chocolate Chip Cookies so you can put the rest of the flour to good use!
• Add a little almond flour. Adding a little almond flour is one of my favorite tricks in gluten-free baking. The extra protein/fat in the almond flour these rolls great flavor and helps them to brown up nice and golden. 

How to Make Them

These how-to numbered pictures match up with the instructions below.

1. Mix together the dry ingredients.
2. Mix together the wet ingredients.
3. With the mixer running, slowly add the wet ingredients to the dry.
4. Mix the dough for 6 minutes to incorporate air.
5. The dough will resemble cookie dough once it’s mixed.
6. Scoop the dough into balls using a large cookie scoop.  
7. Smooth the rolls with water.
8. Let rise then bake.

Be sure to check out the video I’ve included in this post for a visual on the step-by-step instructions. 

Egg-Free and Dairy-Free Rolls

You can easily make these gluten-free dinner rolls egg-free or dairy-free with some simple substitutions. 

EGG-FREE ROLLS: Add 2 tablespoons golden flaxseed to the dry ingredients and increase the water by 2 tablespoons. The rolls might not rise quite as much as with the egg, but the yeast and baking powder/apple cider vinegar will still the dough a lift.

DAIRY-FREE ROLLS: Simply substitute the butter for dairy-free butter like Earth Balance Buttery Sticks. I prefer using a butter substitute here rather than something like coconut oil because it’s nice to have the buttery flavor in the rolls. 

Tips for Gluten-Free Rolls

There are a few tips worth noting when it comes to making gluten-free dinner rolls. While you can use some substitutes to make these rolls egg-free or dairy-free, other ingredients can’t be swapped out as easily.

1. Psyllium husk is important for the right texture. There is no substitute that works quite the same as psyllium husk powder in this recipe. It’s a great binder in gluten-free breads and adds structure. Psyllium husk helps these rolls turn out soft, but not crumbly. Be sure to buy psyllium husk powder rather than whole psyllium husks for best results. 
2. Use instant or highly active yeast. Unlike traditional bread recipes, gluten-free breads only require one rise, so it works great to use highly active yeast. One rise also makes this gluten-free roll recipe quick and easy!
3. Baking Powder + Apple Cider Vinegar. These might seem like strange ingredients to have in a roll recipe! Using a combination of baking powder and apple cider vinegar is a great trick to giving gluten-free bread recipes a little extra rise. 
4. The dough will look like cookie dough. Don’t be alarmed if this gluten-free roll dough looks nothing like regular roll dough. It’s not supposed to, and rather the dough should have the consistency of thick cookie dough. 
5. Use a large cookie scoop to form the rolls. Speaking of cookie dough, a large scoop (#14 or a 4 tablespoon amount) works great to shape these rolls. You should have enough dough for 8 rolls. After scooping the rolls you can use wet fingers to smooth any imperfections. 

If you’re looking for more gluten-free bread recipes check out my Gluten-Free Sandwich Bread. It’s delicious for toast, sandwiches or simply fresh out of the oven with honey.

Also try my long-time reader favorite Gluten-Free Pizza Crust. You can see my full collection of Gluten-Free Bread Recipes here.

More Gluten-Free Baking Recipes:

Gluten-Free Crescent Rolls delicious for any holiday!

Gluten-Free Sticky Buns Perfect for Christmas morning!

If you have any more questions about gluten-free baking or how to make these gluten-free rolls please leave me a comment below! Again I’ve also included a video in this post with step-by-step instructions to help you out.

If you make this recipe I’d love to hear how it turned out for you so please leave me a comment. Happy Baking!

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Gluten-Free Rolls

Author: Erin Collins

Prep: 1 hr 15 mins

Cook: 30 mins

Total: 1 hr 45 mins

Soft, fluffy and buttery! These Gluten-Free Dinner Rolls are EASY to make and perfect for any occasion.

5 from 22 votes

Servings: 8

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Ingredients

Dry Ingredients:

• ▢ 1 ¾ cup gluten-free 1:1 baking flour
• ▢ ⅔ cup almond flour
• ▢ 3 tablespoons cane sugar
• ▢ 1 ½ tablespoons psyllium husk powder
• ▢ 1 packet (2 ¼ teaspoons) instant or highly active yeast
• ▢ 1 teaspoon baking powder
• ▢ ¾ teaspoon salt

Wet Ingredients:

• ▢ 1 ¼ cup warm water, about 110F
• ▢ 1 egg
• ▢ 1 ½ teaspoons apple cider vinegar
• ▢ ¼ cup butter, melted

Instructions

• In the bowl of a stand mixer fitted with the paddle attachment, add the dry ingredients. Mix on low until combined.
• In a measuring cup, mix together the wet ingredients.
• With the mixer running on low, slowly pour the wet ingredients into the dry ingredients. Increase the mixer speed to medium-high then mix for 6 minutes. This allows air to incorporate into the dough. The dough will have the consistency of cookie dough.
• Lightly spray a 9-inch pie or cake pan with cooking spray. Spray a #14 (4 tablespoon measure) cookie scoop with cooking spray. Scoop 8 balls of dough into the pan. You may need to spray the cookie scoop in-between each scoop.
• Use wet hands to smooth out the tops of the rolls. Let rise for 1 hour. During the last few minutes of rising, preheat the oven to 400F. Bake the rolls for 25-30 minutes. The top should be golden brown. Let cool for 15 minutes before serving. Brush the rolls with melted butter. Serve and enjoy!
• Store leftover rolls in a bag at room temperature for up to 2 days. Reheat for 15-20 seconds in the microwave before serving.

Video

Recipe Notes

• Use a high-quality gluten-free 1:1 baking flour for best results. 
• A large scoop (#14 or a 4 tablespoon amount) works great to shape these rolls
• There is no substitute that works quite the same as psyllium husk powder in this recipe. It’s a great binder in gluten-free breads and adds structure. 
• MAKE IT EGG-FREE: Omit the egg, add 2 tablespoons ground golden flaxseed to the dry ingredients. Increase the water by 2 tablespoons. 
• MAKE IT DAIRY-FREE: Use vegan butter instead of regular butter.

Calories: 241.23kcal | Carbohydrates: 25.51g | Protein: 6.58g | Fat: 13.29g | Saturated Fat: 4.56g | Cholesterol: 35.71mg | Sodium: 283.96mg | Potassium: 155.48mg | Fiber: 4.01g | Sugar: 5.05g | Vitamin A: 206.97IU | Calcium: 60.48mg | Iron: 1.54mg

NUTRITION INFORMATION:

Calories: 241.23kcal