Gluten Free Rolls are soft, fluffy, and super easy! Delicious enough to pair with any holiday dinner, but easy enough to make any day of the week.
If there’s one thing I’ve learned after being diagnosed with Celiac Disease it’s that gluten free baking can be tricky in the texture department, and often calls for expensive ingredients which sit untouched in my pantry after attempting to make this recipe or that.
That said, my Gluten Free Rolls are soft, doughy, and delightfully simple. Plus they’re made with everyday gluten free ingredients that you can find right at the regular grocery store.
Special enough to pair with any holiday meal, yet easy enough to make for dinner tonight. If you think making gluten free bread is difficult or intimidating, you are in for a real treat!
Ingredients Needed
Gluten Free Rolls are made from fridge and gluten free pantry staples. Here’s what you’ll need:
- Gluten Free Flour Blend. I prefer using King Arthur’s Gluten Free All Purpose Flour which is a mix of gluten free flours and starches. This particular brand gives the gluten free rolls a fabulous fluffy texture and chew.
- Quick Rise Yeast (Instant Yeast). If you’re nervous about using yeast, don’t be! With quick rise yeast, all you have to do is add it to the mixing bowl with the rest of the ingredients. No proofing or blooming required.
- Sugar. Sugar not only activates the yeast but gives the rolls a touch of sweetness. Not “Hawaiian Rolls” type sweet – just a teensy touch of sweet!
- Xanthan Gum. Xanthan gum gives our rolls elasticity and structure so they don’t crumble and fall apart. It is essential in gluten free baking.
- Hot Water. For these gluten free rolls you want the water added to the dough to be what I call “hot tub temperature”. Not scalding, or you run the risk of killing the yeast.
- Butter OR Vegan Butter OR Vegetable Oil. Good news, dairy free friends, you can make dairy free dinner rolls with vegan butter or vegetable oil instead of regular butter.
- Egg. One whisked egg helps bind these gluten free rolls together. I have not tried these rolls with an egg replacer.
- Apple Cider Vinegar. Vinegar also helps to strengthen our gluten free dough, as well as help it rise.
Can You Freeze Gluten Free Rolls?
Yes! Cool the rolls completely then wrap in foil and freeze in a freezer bag. Thaw on the counter then warm in a 200 degree oven until rolls are warmed through.
What to Pair These Rolls With
Like I said, these gluten free rolls pair perfectly with Easter, Christmas, and Thanksgiving dinner, though they’re easy enough to make any night of the week. Here are some ideas:
- Cheesy Cauliflower Soup
- Hamburger Soup
- Stuffed Italian Mini Meatloaves
- Skillet Shepherd’s Pie
- Tuscan Sausage and Vegetable Stew
- Pan Roasted Chicken Thighs and Rice
How to Make Gluten Free Dinner Rolls
Step 1: Combine the Dry Ingredients
To the bowl of an electric mixer or a large glass bowl if using a handheld mixer add gluten free flour blend without a binder, instant yeast, xanthan gum, sugar, and salt then mix on low to combine.
I prefer using King Arthur GlutenFree Multi-Purpose Flour for these rolls, which again, does not contain any binders. I also use Red Star quick-rise instant yeast, which is gluten free.
Step 2: Beat in the Wet Ingredients
With the mixer on low, stream in hot water (think hot tub temp – not scalding) followed by melted butter OR vegan butter OR vegetable oil, an egg, and apple cider vinegar. Mix until smooth then turn the speed up to medium and beat for 3 minutes, scraping the sides down once. The batter should resemble a thick cake batter when it’s done.
Step 3: Scoop the Dough Then Let Rise
Spray a 9″ glass pie pan with nonstick spray then use a 2″ ice cream scoop to scoop out 9 rolls – 1 in the center with 8 scoops surrounding it.
Wet your fingers with water then gently smooth the tops of the rolls. Next, cover the pan with a tea towel then set it in a warm place to rise, anywhere from 45 minutes to one hour.
Tip: I place my pan in the oven on the “bread proof” setting. Another favorite way to help yeast-based dough rise is to set the pan on top of a heating pad set to low. Works like a charm!
Step 4: Bake the Rolls
Bake the dinner rolls for 23-25 minutes at 400 degrees or until the internal temperature of the rolls reaches 200 degrees. Check on the rolls at the 15-16 minute mark – if they’re browning too fast, place a sheet of foil gently on top.
Once the gluten free rolls are done, serve hot and fresh with TONS of salted butter (trust me) or slather first with butter then finish with jam. DIVINE. These rolls are best eaten within an hour or two of baking so devour with gusto and enjoy!
More Gluten Free Bread Recipes
Ingredients
- 11-1/2 oz gluten-free flour blend without added xanthan gum or binders
- 3 Tablespoons sugar
- 2 teaspoons quick rise instant yeast, I like Red Star
- 1-1/2 teaspoons xanthan gum
- 1-1/4 teaspoons salt
- 1 cup hot water, from the tap
- 2 Tablespoons melted butter or vegan butter, or vegetable oil
- 1 egg, at room temperature
- 1 teaspoon apple cider vinegar
Directions
- Add flour, sugar, yeast, xanthan gum, and salt to the bowl of an electric mixer or a large glass bowl if using a hand held mixer. Mix on low to combine. With the mixer on low speed, drizzle in water then add the butter, egg, and vinegar. Once the batter is smooth turn the speed up to medium then beat for 3 minutes, scraping the sides down once. Batter will be the consistency of thick cake batter.
- Spray a 9" glass pie pan with nonstick spray then use a 2" ice cream scoop to scoop the dough into the pan. Wet your fingertips with water then gently smooth the tops of the rolls. Cover pan with a tea towel then set in a warm place to rise for 45 minutes to 1 hour (I use my oven's "bread proof" setting, or place the pan on a heating pad set to low.)
- Preheat oven to 400 degrees then bake rolls for 23-25 minutes or until the internal temperature of the rolls reaches 200 degrees. Check rolls around the 16 minute mark - if the tops are browning too fast, gently place a piece of foil on top of the pan then continue baking. Serve immediately - best if consumed within a few hours.
Notes
- Slightly adapted from Gluten-Free Mama.
Nutrition
Nutritional values are estimates only. Please read our full nutrition information disclaimer.
So, I par-baked these ar 275 deg F for 29 minutes. Cooled then froze them. A couple of days later, I brought them to room temperature and finished baking at 400 deg F for 15-20 minutes. Delish!
These say they’re best eaten within a couple of hours of baking. What happens if you go longer than that?
I can’t have white sugar right now, do you think I could substitute coconut sugar?
I would probably try honey first over coconut sugar!
I’m going to try par baking these, then freeze them and thaw them and see how they turn out. I hope it works. I need to make these ahead of time for some friends. I’ll let you the results.
These roles are fabulous. My nine-year-old son has had celiac disease for three years. I have tried to make a GF version of my grandmas roll recipe many times unsuccessfully. This recipe is amazing and makes him happy along with the rest of us. The rolls turn out perfect every time, and I double it to make a 9×13 pan. Thank you! Your recipes have saved the day many times in our house!
I’m so glad to hear it, Amber! Thank you so much for the wonderful feedback and star rating – I’m thrilled this recipe is loved by your family!
I cannot wait to try your recipe, I have to order the ingredients, the yeast is in the stores but I don’t think the flour n gum is. Have you used this same recipe for pizza dough?
Just found these tonight and made them a few minutes later. Delicious! I’ve been gluten free for 3 years now, and this is the best dinner roll, possibly the best bread, I’ve had in that time. I’m absolutely making more of these!!
These rolls look great! Question: I have a bag of gluten free flour with xanthum gum already in it. Is it ok to use that instead? Thanks!
I didn’t try these rolls with a GF flour blend so I can’t say with 100% confidence what the texture would be like. I think they’d still turn into rolls, I just don’t know if they’d be as soft and springy as these are!
Can I substitute psyllium husk powder instead of xantham gum?
Hi Terri! I haven’t baked with psyllium husk so I can’t say for sure. Let me know if you give it a try and what your results were!
These look amazing BUT we also can’t do egg. Can you recommend a substitute that would work with the recipe ?
wow. These look yummy! Do you think they would be good for lobster roll buns? I was wondering if you have any tips on how to make them tiny? I need them about 1 1/2 inches wide each for mini lobster rolls. Thanks!
I think it could work! I’d just use a smaller scoop – maybe a cookie scoop – and bake them in mini muffin tins?
My batter was definitely not as thick as yours and the tops didn’t brown like yours, BUT my Celiac nephews really loved them and that’s all that matters. I’m new to GF baking, I couldn’t believe how awful the batter and buns smelled! They smelled like play dough to me! (Not your recipe’s fault, just noted how Bob’s Red Mill all purpose GF flour smelled so awful!)
I’m very loyal to King Arthur Flour’s gluten-free flours – both the baking blend and plain gluten-free flour. They work (and smell!) wonderfully!
These dinner rolls are one of the best GF recipes I have made yet! Thank you so much for sharing. I love how simple they are to make without a lot of ingredients. The texture was amazing and the flavor was so yummy, I ate two and I am not a big bread eater. I used coconut oil and only had a GF flour on hand that already had xanthan gum in it, so I just cut back on that ingredient by 1/2 tsp. but my texture was more like a biscuit than a dinner roll, so I am anxious to try it with the recommended flour.
Love the description of the biscuit texture – I’m sure they were absolutely delicious!