Featured Comment
From A: “Made these for a back to school dinner, and everyone loved them. Thanks for a great alternative to regular gluten rolls. I will be making these for Thanksgiving for sure!! ★★★★★”
From Jenny: “These were amazing! My non gluten free relatives didn’t even know they were gf! Will definitely be making again ★★★★★”
From Amy: “These are so good! Your recipes are so easy to follow and turn out delicious every time! ★★★★★”
Why Try These Gluten-Free Crescent Rolls
These gluten-free crescent rolls bring back a Thanksgiving tradition from my childhood! After years of trying to recreate my Mom’s crescent rolls, I finally found success with King Arthur gluten-free bread flour.
Outside of the holidays, I typically serve them with gluten-free pot roast or gluten-free beef stew for a comfort meal my whole family loves!
- Only one rise: The shaped rolls rise until doubled before baking, so there’s no second rise to worry about.
- Classic crescent roll shape: The gluten-free dough is workable enough to roll out and shape into the traditional crescent shape.
- Soft and fluffy texture: Gluten-free bread flour helps create the tender texture that’s difficult to achieve with a standard gluten-free 1:1 flour blend.
What You Need
Here are a few notes on some of the key ingredients to make these gluten-free crescent rolls. Jump to the recipe card below for the exact measurements.
- Gluten-free bread flour. I use this gluten-free bread flour, which contains gluten-free wheat starch and xanthan gum. It creates a dough that’s easy to roll and shape. This is the key to making gluten-free crescent rolls that are as good as the original!
- Almond flour. I like to add a little almond flour for extra flavor and browning. I use the same trick in my gluten-free sandwich bread!
- Instant yeast. I’m a big fan of using instant yeast since it can be mixed directly into the dry ingredients. If using active dry yeast, dissolve it in the warm liquids first.
- Whole milk powder. This is a newer addition to my recipe! I’ve tested it multiple times, and the rolls turn out softer and more flavorful than ever. It’s a small change that makes a noticeable difference!
How to Make Gluten-Free Crescent Rolls
Here’s an overview of how to make this recipe. You can jump to the recipe for the full instructions!
Make the dough. I start by combining the dry ingredients, then slowly add the liquid ingredients with the mixer on low. I increase the speed to medium and mix for 3 minutes, until very smooth. The dough should look like thick cookie dough!
Cover and chill. I oil a spatula then scrape the dough away from the sides and bottom, then cover the bowl tightly with plastic wrap. Refrigerate the dough for 20 minutes. I find this makes the dough much easier to roll out and shape!
Erin’s Tip
I prefer using the paddle attachment on my stand mixer, rather than the dough hook. In my experience, the paddle mixes this thick dough more evenly.
Roll and slice. Lightly flour your work surface, then scoop out half the dough. Roll it into a 12-inch circle and brush with 2 tablespoons of melted butter. Use a pizza cutter to slice the dough into 12 wedges. I aim for equal-sized wedges, but honestly, mine always vary a little and still turn out great! Repeat with the remaining dough.
Shape and rise. I start at the wide end to roll up each wedge, then place the rolls point side down on the prepared baking sheets. Make sure you curve the ends to create the classic crescent shape! Cover the baking sheets and let them rise in a warm place until doubled in size. In my kitchen, this usually takes 45 minutes to 1 hour!
Erin’s Tip
I like using this silicone baking mat with circle measurements to make it easier to roll the dough into a 12-inch circles.
Bake and serve. Bake until the edges start to turn golden, then immediately brush the warm rolls with extra melted butter. I love serving these fresh from the oven while they’re still warm. So good!
More Gluten-Free Bread Flour Recipes
Buttery, Gluten-Free Crescent Rolls
Video
Ingredients
For the Dough:
- 4 cup (600g) King Arthur Gluten-Free Bread Flour
- 2/3 cup (75g) almond flour
- ¼ cup (50g) granulated sugar
- 3 tablespoons (20g) dry whole milk powder
- 2 ¼ teaspoons instant yeast
- 2 teaspoons kosher salt
- 1 teaspoon baking powder
- 1 cup (240ml) water, warm
- 1 cup (250ml) whole milk, warm
- 2 large eggs
- 4 tablespoons (56g) butter, melted
Instructions
- In the bowl of a stand mixer fitted with the paddle attachment, add the gluten-free bread flour, almond flour, granulated sugar, milk powder, instant yeast, salt and baking powder. Mix to combine.
- With the mixer running on low, slowly add the water, milk, eggs and melted butter. Increase the speed to medium and mix for 3 minutes. The dough will resemble thick cookie dough, this is normal.
- Using an oiled rubber spatula, scrape down the bottom and sides of the bowl. Cover the bowl tightly with plastic wrap and refrigerate for20 minutes. (Refrigerating the dough makes it easier to roll out.)
- Line 2 large baking sheets with parchment paper or silicone baking mats.
- On a lightly floured surface, scoop out ½ of the dough. Roll into a 12-inch circle. Repeat with the other ½ of the dough. Brush the top of the dough with melted butter, about 2 tablespoons per circle.(You’ll brush the rest of the melted butter on the rolls when they’re done baking.)
- Use a pizza cutter to slice each circle into 12 equal wedges. (They might vary in size a bit, but that’s fine.) Roll up each wedge, starting at the wide end, into a crescent shape. Place the rolls point side down, 2-inchesapart, on the prepared baking sheets. Curve the ends to form crescents.
- Cover with oiled plastic wrap and let rise in a warm place for 45-60 minutes.
- Preheat the oven to 350°F.
- Bake for 22-26 minutes, until the edges begin to turn golden brown. Remove from the oven and immediately brush the rolls with melted butter. Best served warm.
Notes
almond flour. To Make-Ahead: I like to make these gluten-free crescent rolls ahead of time, then freeze them. This way I know I get the perfect rise and structure! To Store: Leftovers can be stored in an airtight container at room temperature for up to 3 days. I like to refresh them by slicing the rolls in half, spreading a little butter on each half, then broiling the rolls for 2-3 minutes until warm and toasty. To Freeze: Place cooled rolls in a large zip-top freezer bag, press the air out, and seal tightly. The rolls can be frozen for up to 3 months. I recommend thawing them at room temperature for 1-2 hours before warming and serving.
So good! Best gluten free rolls I’ve tried to date. And they were easy to make!
Hi. I tried to make these today but the dough was extremely sticky. Not sure if I did something wrong but it never came together. It was just a sticky mess. Should I add more flour? HELP!
Hi there, did you use the King Arthur bread flour? Other flour blends won’t work and could cause such an issue. Otherwise, if you used the bread flour and it was still too sticky, you can try add a little more flour incrementally and then chilling longer to help it soak up the liquid and become workable. We hope this helps!
I did use the gf kind Arthur flour and followed the recipe exactly. I did add a bit more and chilled for a few hours. It still never “firmed” up to be workable. Maybe just user error. Going to try again see how it goes.
I had the exact same problem tonight and followed the recipe to a t and even used a scale for all of my measurements. I’m trying to chill it longer now and maybe add more flour. Not sure what I did wrong either. I used King Arthur flour too
Hi Rachel, good question! With all those boxes checked, it sounds like for your kitchen and climate it may be best to scale the liquid down a bit next time and see if that works better for your situation. Start with around 90% of the liquid and only add more incrementally if it seems like it needs it. In a case where the dough is already made and too sticky, adding flour and chilling more is the best solution. We hope these ideas help!
I had the same issue as FCH! My dough was sooooo sticky after rolling it that I couldn’t get it off my counter. (I have granite counters and had dusted with flour, but it was still extremely sticky/stuck to the counter.) I did manage to make 5 crescent rolls and I’ve turned the rest of the dough into regular rolls in glass baking dish. Fingers crossed they work. I’m not surprised though—I always struggle with yeasted dough recipes
Hi Kristen, we’re sorry you had this experience! Using the King Arthur gf bread flour and chilling the dough are the top two recommendations to ensure the right consistency. With those boxes checked, then you could try scaling the liquid down a bit next time. Start with around 90% of the liquid and only add more incrementally if it seems like it needs it. In a case where the dough is already made and too sticky, adding flour and chilling more is the best solution. We hope these ideas help!
These came out both beautiful and delicious! I’ll be making them for Christmas Eve dinner!!
I made these for Thanksgiving and they turned out wonderfully. My husband was thrilled! Just for editing purposes, the baking powder was left off the instructions and the bake time isn’t consistent throughout the recipe. (Two different times given.)
I’ve loved your recipes but I tried making these yesterday and they didn’t turn out well for me. I precisely weighed all my ingredients- which btw the recipe doesn’t say where to put the baking powder, so I assumed with the dry ingredients :). Mine came out dense and thick. I still have half the recipe in the refrigerator. I’m thinking of rolling it out a little thinner. Any ideas why it would come out dense?
I’m sorry to hear this! Did you use the gluten-free bread flour linked in the recipe? These rolls will turn out dense unless they’re made with that specific flour.
I’m guessing you add the baking powder with the other dry ingredients in the beginning, right? Can’t wait to try these!
Made these the other day and they turned out super well! Even my gluten eating friends thought they were great. Will definitely be making an appearance at the thanksgiving table this year.
Thanks Wade! I’m so glad they turned out for you!
Hi.
I read the gluten free flour ingredients that contain wheat,.
Is this flour safe?
The flour contains gluten-removed wheat starch. I have celiac and don’t react to it. Here is what the website says: The gluten-free wheat starch used in this product goes through additional gluten-free testing using both the R5 ELISA Sandwich and R5 ELISA Competitive methods to ensure it meets standards. Once produced, the final Gluten-Free Pizza Flour and Gluten-Free Bread Flour are tested again to ensure a strict gluten-free standard of less than 20ppm, with a target of less than 10ppm, is met for the finished product.
Maybe for Easter then?? One can always hope. Thank you for wonderful recipes!
Words can’t even explain how happy I am to find this recipe! Crescent rolls are my son’s favorite and he hasn’t been able to eat them since going gluten free. These are amazing!
Everyone loved the softness of these crescent rolls! They are also indeed buttery and fluffy. But what I love the most about this recipe is it’s Gluten-free! I freeze some for the coming days!
I made these the day they were released!!! I have tried a couple other GF crescent roll recipes and they’ve been…ok. I knew I had to try these because the chocolate chip cookies from Erin are a household favorite! Sure enough, these were easy peasy and came out just like the picture and tasted amazing!!! I decided to make a half recipe and should have made a full recipe to freeze some as they are all gone!! These will be on the rotation in this house for sure!! Thank you for another amazing recipe!!
Hooray! So fun you made them the day they were released! I’m happy they turned out for you – great to hear! 🙂
I can’t wait to try this recipe! Can I add psyllium to regular gluten free flour to do this? I have had great success with every recipe I have tried!
thanks
Unfortunately this recipe was designed specifically with the gluten-free bread flour so that won’t work! I do have this roll recipe you might like though: https://meaningfuleats.com/gluten-free-1-hour-pull-apart-dinner-rolls-dairy-free-egg-free-options/
Do you think this recipe could also be used as a base for pizza rolls?
I never knew king Arthur made a GF bread flour. I’ve never seen it in my store. What I have to order it online.
It’s an awesome product! Hope you like it if you try it!
Boy they look great and I would love to make these for my husband(he is gluten sensitive). However it appears King Arthur does not sell the gf bread flour on the Amazon site in Canada. What a shame. Thanks for sharing though.
I’m sure these are delicious. Will you be offering an oat flour dinner roll recipe this season?
I don’t have that planned for this season! I’ll add it to my list of ideas though 🙂
I love these, they make me feel like I’m eating normal rolls again! Every time I make them, though, I realize I’m confused by the butter quantity, maybe you might want to update it. The ingredients list specifies 4 tablespoons of butter, and then you mix that into the dough. But then you need more melted butter to brush on the dough for shaping, and it’s fine for it to be a range, but it always catches me off guard because I wonder if I did the mixing step wrong by adding all the butter. I’m assuming this recipe really calls for a full stick of butter, divided. Thanks!