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.

gluten-free rolls in baking pan

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.
  • 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

Step-by-step photos of how to make gluten-free dinner rolls

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 warm water mixture to the dry ingredients. I like to use the paddle attachment rather than a dough hook for gluten-free bread recipes.
  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 top of the rolls with water.
  8. 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. 

gluten-free roll with butter

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 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!

close up shot of roll on brown and white plate
4.99 from 71 votes

Easy, Gluten-Free Rolls

Prep Time 1 hour 15 minutes
Cook Time 30 minutes
Total Time 1 hour 45 minutes
Servings 8
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!



Dry Ingredients:

Wet Ingredients:

  • 1 1/4 cup warm water about 110F
  • 1 egg
  • 1 1/2 teaspoons apple cider vinegar
  • 1/4 cup butter melted


  • 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.


  • 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.


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

Categories: , , , ,

Hi, I’m Erin!

BS Food Science,

MS Nutrition

I believe you can make amazing, gluten-free food with everyday ingredients that everyone will enjoy. I’m here to share my tried-and-true recipes with you!

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image for website to buy cookies cookbook


  1. When I made these the batter was too soupy. I had doubled the recipe and used tapioca flour instead of whole psyllium husks because I couldn’t find psyllium. I don’t know if that was the problem. I made another batch and the same thing happened. Added a little more flour to thicken. Rising now.

    1. Unfortunately tapioca flour won’t work in place of the psyllium husks. They have very different properties! Psyllium husks act as a binder so the dough thickens and holds together. Sorry about that!

    1. I would add a touch more flour so it’s cookie dough consistency! The dough can vary based on the type of flour you use, humidity, how the flour is measured, etc.

  2. These are great! I would rather use honey vs sugar but do you happen to know the measurement of honey I would use? I was concerned that since its a liquid, it might not work. I did see a comment that asked if honey would work as well, but no measurement was mentioned.

  3. 5 stars
    Just made these this am and I made egg sandwich with it and omg they are so sorry and light and delicious! I’ve tried so many rolls recipe never came out. Can’t wait to try your bread recipe. Can I bake your bread recipe in a small Pullman loaf pan?

    1. Yay! I’m so glad you enjoyed the rolls! I haven’t baking this dough in a small loaf pan but I think that should work great. Let me know how it goes if you try it!

  4. Made for 1st time tonight & thankful you shared the recipe! My daughter in law is gluten free & wanted her to have homemade rolls for Thanksgiving since we make homemade regular rolls for everyone else. Made 9 rolls & were done in 22 minutes. Fingers crossed when I freeze them tonight & thaw them on Thanksgiving to reheat they’ll be okay.
    Happy Thanksgiving!

    1. The dough cannot be frozen unfortunately! The baked rolls can be frozen. You can let the rolls sit in the fridge (right after you scoop them) for a few hours.

  5. I’m making these today but I don’t have a stand mixer. I’ve seen other recipes that say to knead for about 10 minutes if you don’t have a stand mixer. Does this sound about right?

    1. Yes that should work! It might be hard to actually knead this dough since the consistency is more like cookie dough. Just be sure the dough is smooth and fully incorporated!

      1. Just made these rolls this morning and had an egg sandwich to try them. Omit they are so soft and light and delicious! Can they be frozen? I wanted to freeze the rest for thanksgiving this week. I’ve tried many gf rolls and they didn’t come out. Can’t wait to try your bread recipe. Can the bread recipe be made in small Pullman loaf pan?

    1. Yes! I’ve actually been making these with whole psyllium husks myself lately – I recommend 3 tablespoons 🙂

  6. 5 stars
    Thank you for sharing all of your recipes! They are all very good and have helped me on this journey.

  7. Does the butter go in it, as well as on it? It’s listed under ‘wet ingredients,’ and the recipe says to ‘mix together the wet ingredients,’ but then later says to brush the melted butter on the top. Just want clarification on this, as I added it to the mix last time I made it! They were fantastic, but I’d love to know if that is the right thing to do!

    1. Good question! Yes the butter 1/4 cup butter goes in with the wet ingredients. You can brush the rolls with additional butter after baking. I hope this helps!

  8. 5 stars
    I’ve made these like 12 times. Very yummy. I make them with vegan butter, 1 tsp of salt instead of the lesser amount. Also don’t be afraid to make these if you don’t have a temperature checker. I don’t and they’re always good!

  9. 5 stars
    Thank you, thank you, thank you for this recipe! I made them for Thanksgiving and they are the first gluten free roll I’ve made that I have really enjoyed. I’ll be making them again for Christmas dinner.

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