Easy, Gluten-Free Rolls

close up shot of roll on brown and white plate

Meaningful Eats

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!

Course Side Dish

Cuisine American

Prep Time 1 15

Cook Time 30

Total Time 1 45

Author Erin Collins

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.

Video

Notes

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.

SUBSTITUTIONS

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.

Nutrition