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. You’ll be happily surprised with how easy they are to make!
Be sure to watch the video tutorial for more detailed instructions.
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 at your holiday meal.
My family also loves these gluten-free dinner rolls for Sunday dinner with gluten-free beef stew , sirloin tip roast or gluten-free pot roast.
Whatever you serve them with, they will fill your home with the most delicious, bread-baking aroma!
VIDEO: See how to make them!
Table of Contents
What Gluten-Free 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 gluten-free rolls great flavor and helps them to brown up nice and golden.
You also might like these gluten-free crescent rolls.
How to Make Gluten-Free Rolls
These how-to numbered pictures match up with the instructions below.
- Mix together the dry ingredients.
- Mix together the wet ingredients.
- With the mixer running, slowly add the warm water mixture to the dry ingredients. I like to use the paddle attachment rather than a dough hook for gluten-free bread recipes.
- Mix the dough for 6 minutes to incorporate air.
- The dough will resemble cookie dough once it’s mixed.
- Scoop the dough into balls using a large cookie scoop.
- Smooth the top of the rolls with water.
- Let the dough rise in a warm place 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 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 melted butter for vegan butter like Earth Balance Buttery Sticks. I prefer using a butter substitute here rather than something like olive 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.
- 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.
- Use instant yeast (aka highly active yeast). Unlike traditional bread recipes, gluten-free dough 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!
- 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 light texture and a little extra rise.
- 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 bread dough should have the consistency of thick cookie dough.
- Use a large cookie or ice cream scoop to form the rolls. Speaking of cookie dough, a large scoop (#14 or a 4 tablespoon amount) works great to shape the balls of dough. You should have enough dough for 8 rolls. After scooping the rolls you can use wet fingers to smooth any imperfections.
You also might like
If you’re looking for more gluten-free bread recipes check out gluten-free sandwich bread. It’s delicious for toast, sandwiches or simply fresh out of the oven with honey.
You might also like these long-time reader favorite recipes for gluten-free soft pretzels, gluten-free pizza crust, gluten-free garlic bread, or gluten-free flatbread.
More gluten-free bread recipes
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! Leave me a comment/rating below. Happy Baking!
Easy, Gluten-Free Rolls
Video
Ingredients
Dry Ingredients:
- 1 3/4 cup gluten-free 1:1 baking flour
- 2/3 cup almond flour
- 3 tablespoons cane sugar
- 3 tablespoons whole psyllium husk or 1 1/2 tablespoons psyllium husk powder
- 1 packet (2 1/4 teaspoons) instant or highly active yeast
- 1 teaspoon baking powder
- 3/4 teaspoon salt
Wet Ingredients:
- 1 1/4 cup warm water about 110F
- 1 egg
- 1 1/2 teaspoons apple cider vinegar
- 1/4 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.
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.
- MAKE IT NUT-FREE: Use 1/2 cup more gluten-free 1:1 baking flour in place of the 2/3 cup almond flour.
Hi there! I made these for Thanksgiving and my family flipped over them. More people are asking for them for Christmas now. I’m wondering, can I double the recipe in one bowl or do I need to make it twice in two separate bowls?
Yes you can easily double the recipe! You can make the dough all in one bowl and just use 2 baking dishes for the rolls. So glad you liked them!
I would LOVE to make these since they serve my dietary needs & look delicious, but I’d not be able to eat all of them. Could I freeze them? & if so how what is the best way to defrost & serve them?
Hi Sandy! Yes you can definitely freeze these. I recommend wrapping the rolls individually in plastic wrap then placing in a large Ziploc bag to freeze. You can defrost the rolls individually in the microwave for 30 seconds or so. I hope you enjoy them!
I do not have a paddle attachment to mix this. Can I use a whisk or regular beaters instead? Can it be mixed by hand?
Just made these.
Absolutely delicious!!!!!!
These will be on repeat.
Happy Thanksgiving
My son gave me a recipe from your website and I looked around. I want to try these rolls but I can’t do 1:1 flour because they usually have rice flour which I can’t do. Could I use Bob Mills all purpose gluten -free flour and add some coconut flour or almond flour? If so, what would be the ratio?
Thanks,
Soundra
Unfortunately coconut flour won’t work here. It has very different properties!
Looks delicious! Can I use bread machine yeast? Thanks:)
I made these and used oat flour and tapioca flour for the 1:1 flour and the rest the same. Came out good, but a little thinner (after all, I used other flour) but tasted great. Will make again with a little less water.
I’m so glad they turned out for you! Great to know the recipe works with those ingredients.
This recipe was so good. For the 1:1 flour, I used part oat flour and part tapioca flour. Rest of the recipe the same. Came out too soft, so rolls were flatter than yours, but tasted really good. Thank you so much. I will use a little less water next time. 🙂
My daughter can not have almonds so should I just increase the flour to accommodate that? Or use something else to substitute for the almond flour??
Yes! You can use 1/2 cup more gluten-free flour in place of the 2/3 cup almond flour.
I just want to say thank you for sharing your recipe for the dinner rolls! I made them and they were the best bread/rolls that I have had in 3 years! I have shared your recipe and website with groups of people. Thank you!!!
I’m so glad you liked the rolls! Glad you’re liking the recipes! 🙂
Hi Erin,
I’m really keen to make these but I don’t have a cookie scope would can they be scooped out with a 1/4 cup measuring cup? Or spoons?
Yes! A 1/4 measuring cup will work great. You can smooth the tops with wet fingers. I hope that helps!
Made these for my son-in-law for Father’s Day and everybody loved them. I doubled the recipe – the dough was perfect – but somehow made 22 rolls with three pie pans full. Leftovers! With making that many rolls I was a little concerned about getting them all shaped in the pan, then get the rise times accurate to prevent over rise and flat rolls.
Once they were browned I tapped on them, removed them from the oven a little early, let them sit in the pan, and they were perfect when dinner was ready.
Had to watch the video first to verify the butter actually goes in the with wet ingredients.
I’m curious as to why the yeast goes in the dry ingredients verses dissolving in the warm water as other bread recipes.
Thank you Erin for another delicious recipe.
Hi!! I love all of your recipes so much! I made these rolls tonight and they are by far my favorite GF rolls I’ve had!! My dough was much more stretch and kind of more like a bread dough ? They are maybe a little more soft than they should’ve been. Any ideas what I did wrong? Still so delicious!
Hi Sarah! I’m glad you liked the rolls. What flour blend did you use? The rolls are meant to be soft but the type of flour you use can effect the texture.
Hi! Love these. I’ve made them several times. I’m thinking about making them for Thanksgiving this year. Was wondering if the dough could be prepared ahead and frozen, and then defrosted and baked on Thanksgiving day? Thank you!
I’m so glad you like the rolls! Unfortunately this dough doesn’t freeze well. The best way to make them in advance is to mix all the dry ingredients together so they’re ready to go. I hope this helps!
I first made the Sandwich Bread it was the best gluten free bread my husband has had in 13 years since been diagnosed with Celiac. He could not believe how soft and taste. The next day I made Sticky Buns he thought they were the best gave some my Daughter and Son in-law and they couldn’t believe they were gluten free. Today I am making the dinner rolls.Wluld like a recipe for hamburger buns or could a revamp this one. Thank you for posting this .
I’m so glad you’ve liked the recipes! Thanks for the comment. I definitely need to make a hamburger bun recipe soon!
Great recipe. Turned out perfectly. Thank you for sharing!
I made these last night and they were delicious!! I followed your instructions to replace the egg with flaxseed and it worked wonderfully. I have been craving rolls like these for so long. They were perfect! Thank you for this recipe 🙂