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!
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!
Gluten-Free Dinner Rolls (1:1 Baking Flour)
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.
Looking forward to making these for Thanksgiving! Question, I currently have KA Bread Flour but do not have KA 1:1 flour, would bread flour work okay for this recipe?
Hi Emily, we haven’t tried the KA Bread Flour with these rolls. It may work, but since the two blends have different properties, that may require further adjustments. This gluten-free dinner roll recipe uses the KA Bread Flour, if that would be of interest. Happy baking!
Hi! Can these be made a day ahead and be stored in the fridge/ freezer before baking?
Hi Mariam, we haven’t tested it out with this recipe, but it’s worth a try! You’d want to tightly wrap it before refrigerating the pan and then the next day allow it to sit out at room temperature for 30-60 minutes before baking. We’d love to hear how it goes!
Hi Erin. I made these dinner rolls. They are delicious. I will be making them again. Thank you for this recipe.
We’re so happy to hear you enjoyed the recipe and would make the rolls again! Thank you for your kind feedback, Diane!
I’ve been baking gluten free bread and rolls for several years now. This is by far my favorite recipe! It is quite easy to make, and the results are excellent! Thank you so much for sharing this recipe!
Aww, thank you for such kind feedback, Annette! We’re so glad you enjoyed this recipe so much!
These were delicious, my family loved these. a suggestion when having to roll into ball after scooped. Oil your hands slightly, this will help form a nice ball before baking. Easy to pull together and the short rising time helped. Thank you.
We’re so glad the recipe was a hit with your whole family, Patty! Thank you for sharing your positive experience with us!
Hi,
My 3yr old was just recently diagnosed with Celiac Disease and loves bread! So I made these rolls and they were a hit! Thanks for the easy recipe! Just wanting to know if I freeze a few for future dinners if they’ll be okay?
Thanks!
Hi Amanda, we’re so happy to hear the rolls were a success! Yes, you can freeze them in an airtight container or freezer bag for up to 3 months. Thaw them at room temperature, then you can warm them in the microwave or oven, if you like. Happy baking!
Delicious and not difficult to make!!!!! I used plant butter. Even my not gluten free guys liked them a lot!
We’re so glad everyone loved the rolls! Thank you for sharing your positive experience with us, Carol!
Hi! Loved making these rolls. Twice already! Both came out great. Working on the shape, but I know it’s hard because the consistency is different than gluten bread. I want to make a loaf of bread with it this next time… is it doable?! I feel like it would work??
We’re so glad you loved the recipe, Bailey! We haven’t used this roll recipe to make a loaf of bread before, but we do have a great gluten-free sandwich bread recipe you may like! Happy baking!
Can you use something besides almond flour? For people with allergies?
Hi Meagan, to make these nut-free you can use 1/2 cup more gluten-free 1:1 flour in place of the 2/3 cup almond flour. We hope you enjoy the rolls!
I’d love to have the metric recipe to make this more precisely if you have the time to add a metric tab! Mine have not been bad, but they have turned out a bit dense and I’m sure it’s a difference in the amount of flour using imperial measurement vs metric.
Hi Amy, totally understand! We’re working our way through older posts to make such updates. In the meantime, you might like the brand new recipe for gluten-free dinner rolls! Happy baking!
Hi Erin!
I’ve made these rolls twice and love them. I’m curious if they freeze well after baking?Thanks!
Do I have to use a stand mixer for these? Or can I mix by hand?
Hi Sara, yes you can mix by hand. The stand mixer just makes the process easier and quicker. We hope you enjoy the recipe!
Hi Erin. Wondering on these rolls why you wouldn’t use the KA bread flour instead. Thanks for your thoughts.
Can these be chilled overnight before baking? Need to prep everything a day before…
Hi Sara, we haven’t tested it out with this recipe, but it’s worth a try! You’d want to tightly wrap it before refrigerating the pan and then the next day allow it to sit out at room temperature for 30-60 minutes before baking. We’d love to hear how it goes!
I just want to say thank you so much for creating this recipe. I am so satisfied with the recipe I could cry. This is the 5th recipe I’ve tried for gluten free rolls. This is the only one that has the texture I was so desperately looking for. Thank you again. I’m grateful.
Yay! We’re so happy to hear how much you loved the recipe! Thank you for taking the time to share your positive experience with us. Happy baking!
Can the recipe be doubled without adverse outcome? Rather not have to make 2 batches.
Hi Shari, doubling yeast breads can require adjustments to make them work. You’ll most likely need to increase the mixing time to distribute the yeast well and don’t overpack the pan (it’s best to use a second pan when doubling). We hope this helps!
Hello, I have used other recipes that have psyllium husk in it and they always say to make it into a gel using warm water before adding it with the rest of the dry ingredients. Does psyllium husk added dry work the same way as when it is in more of a gel form?
Hi Hailey, good question! For many recipes, hydrating the psyllium husk first is needed for the texture, but in this recipe that extra step isn’t required. We also have a new dinner roll recipe that may be of interest too! We hope you enjoy the recipes!
Can these be frozen after they are baked?
Hi Vandan, yes you can freeze them in an airtight container or freezer bag for up to 3 months. Thaw them at room temperature, then you can warm them in the microwave or oven, if you like. We hope you enjoy the recipe!
Is cup 4 cup brand flour considered “baking flour?”
Hi Katie, technically yes but we aren’t the biggest fans. We recommend King Arthur GF Measure-for-Measure Flour as our top choice. Bob’s Red Mill GF 1:1 Baking Flour is often our second choice, but we really love the KA Flour in these rolls. We hope you enjoy the recipe!