Gluten Free Dinner Rolls Recipe SUPER SOFT and Easy! - Life After Wheat (2024)

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These gluten free rolls are perfectly soft, fluffy and so easy to make! Ready in just one hour, they are the perfect addition to any meal and will be enjoyed by everyone, gluten-eaters included! Dairy free option.

Missing soft, pillowy rolls? I got you! These gluten free rolls don’t taste gluten free and are also super easy to make #win. These really are the best gluten-free dinner rolls I know you’re going to love them!

With this roll recipe, you won’t need 5 different flours or ingredients you can’t pronounce. It’s a simple recipe that uses only a handful of ingredients and takes just over an hour, start to finish.

Did you know I have an entire cookbook that teaches you how to make great-tasting gluten free bread at home, and includes over 30 recipes? You can find it on Amazon or download a digital copy here

IS THIS YOUR FIRST TIME MAKING GLUTEN FREE BREAD ROLLS?

The process for making a gluten free yeast rolls recipe is quite a bit different than when you’re baking traditional dinner rolls.

I still remember the first time I attempted gluten-free dinner rolls and just swapped a gluten free flour blend in a regular recipe. They balls of dough kinda resembled hocky pucks, didn’t rise at all and ended up in the trash.

I just about cried because the flour was so expensive and it was such a disaster, and I want you to have a better experience!

I have a full post on How to Make Gluten Free Rolls, but here are the basics to making homemade gluten-free rolls:

  1. Extra liquid. Because gluten-free flour absorbs more moisture than wheat flour, you’ll need extra liquid. This is key and insures that you have a soft, light, and squishy roll that isn’t hard or dense or crumbly. This means that you’ll have an extra wet and sticky dough.
  2. No kneading. Yep, you read that right! Gluten is what creates elasticity in baked goods, and is honestly a little needy. It requires a certain amount of kneading in order to create the right texture. The good news is, we’re not using gluten! Instead, you’ll be using a gf flour that contains xanthan gum which acts as a replacement and requires no effort on your part. You’ll simply add all the ingredients to a bowl, mix, and move on to the next step.
  3. One rise instead of two. Because we aren’t using gluten, the dough actually rises better with just one rise.
  4. Use a paddle attachment instead of the dough hook if using a stand mixer. Remember that we’re adding extra liquid to make this a wet dough? It’s more the consistency of a thick banana bread batter than a regular yeast dough so the paddle attachment works perfectly. Don’t worry, the rolls come out just like regular rolls!

INGREDIENTS IN GLUTEN-FREE ROLLS

Amounts and full instructions are found in the recipe card below.

You might have seen a gluten free bread rolls recipe that calls for things like apple cider vinegar and baking powder, but I’ve found that with the right gluten-free flour these aren’t necessary.

  • Gluten-free flour blend that works well with bread recipes (more on that below) I always use gfJules all purpose flour because it makes the fluffiest rolls every time but there are a couple other options.
  • Instant potato flakes NOT potato flour, the instant mashed potatoes. Be sure it is unflavored. If you don’t tolerate potatoes or just don’t have any on hand, you can leave this out, although it does improve the texture.
  • Gluten free instant yeast be sure it’s at room temperature and be aware that some yeast is not gf so be sure to check labels! You can use active dry yeast, but it will increase the rise time.
  • Sugar or you can substitute honey if you prefer.
  • Salt I use salted. If using unsalted butter, increase the salt by 1/4 teaspoon.
  • Powdered milk gives gluten free bread rolls a rich flavor and helps with browning. I’ve found that whole milk like this one gives the best flavor. If you’re dairy free, you can substitute powdered coconut milk or leave it out.
  • Butter, softened. You can use a vegan butter for dairy for dairy-free rolls. Melt brand is my favorite brand and I suggest you use the stick variety.
  • Egg helps with texture and rise. To make this recipe egg-free you can use an egg replacer. I’ve had good success with Bob’s Red Mill egg replacer.
  • Warm water just warmer than room temperature
  • Psyllium husk powder is totally optional, but I’ve found that it does improve the texture and add it when I have some on hand.

HOW TO MAKE GLUTEN FREE ROLLS

You’ll be surprised at how easy it is to make gluten free dinner rolls! They are actually a lot easier than traditional wheat rolls and taste every bit as good. Here are the basic steps:

Step 1: Add Ingredients

To the bowl of a stand mixer fitted with the paddle attachment, add all your dry ingredients, then wet ingredients.

PRO TIP: I’ve been told that a hand mixer also works, if you don’t have a stand mixer. Use an extra large mixing bowl so the dough isn’t as tall and doesn’t creep up the beaters.

Step 2: Mix

Start mixing on low to combine, then bump up to medium speed and beat for 3-4 minutes.

PRO TIP: Altitude, humidity, how you measure the flour, and other factors can affect the texture of your dough. The batter should be the consistency of a thick banana batter when you’re done mixing, definitely too sticky to be worked with your bare hands. If it seems too thick, add a couple tablespoons of water. If it seems too thin, add extra flour a tablespoon at a time.

Step 3: Shape Dough

Shape into rolls by scooping the gluten-free dough with an ice cream scoop or large cookie scoop into a greased 9X13″ baking pan, or divide the dough into 12 equal pieces and form each dough ball with your hands. For best results, coat your hands in tapioca starch, water, or a little oil to keep the dough from sticking.

PRO TIP: using food-grade gloves keeps your hands clean and reduces stickiness.

Step 4: Rise Dough

Loosely cover the pan with a light, clean kitchen towel or plastic wrap and let the dough rise in a warm place for 30-60 minutes. I use the proof setting on my oven and they’re ready to bake in about 40 minutes.

PRO TIP: If you don’t have a proof setting on your oven, you can heat your oven to the lowest temp (usually 170 degrees F), then turn it off. Open the door for a minute to slightly reduce the temperature, put your pan inside, and close the door.

Step 5: Bake

When the rolls have doubled in size, gently brush tops of the rolls with an egg wash (you can omit this step if you want, but they won’t brown as well) and bake until they are a light golden brown on top and done throughout.

NOTE that if you’ve made adjustments to the recipe such as skipping the egg wash and/or omitting the milk powder, the rolls might not brown much.

As soon as you remove the rolls from the oven, brush with melted butter or a dairy free substitute.

Like anything homemade, these gluten free rolls are best served warm. We serve them with almost every holiday meal, especially Thanksgiving dinner.

They work great as gluten free sandwich rolls with lunch meat, leftover turkey, or any chicken salad.

Looking for more gluten-free bread recipes? You’ll love my gluten free crescent rolls, gluten free sandwich bread, and a festive reader-request, gluten free Julekake

GLUTEN-FREE BAKING TIPS

  1. Always use the stir, scoop, and level method when measuring flour. Stir the flour, then using a spoon scoop into your measuring cup so it is heaping above the rim. Be careful to not pack it down at all. Use a leveler or the flat edge of a knife to scrape the top of the measuring cup, which will level off the flour.
  2. Use the gluten-free flour blend recommended in the recipe. There are a wide variety of gluten-free flours that all behave differently, especially for gluten free bread recipes.
  3. Read through all the notes. I regularly get complaints about the length of my recipe posts and let me tell ya, I could complain about the time it takes me to write them haha! (several hours, plus recipe testing, photography, etc). This isn’t a blog, I don’t share stories and fill it with fluff. But I DO pack this post with information and instructions that will set you up for success when you’re baking gluten-free recipes.

GLUTEN FREE DAIRY FREE ROLLS RECIPE

To make gluten-free dairy-free rolls, use gfJules all-purpose flour blend, powdered coconut milk, and a dairy-free butter substitute (my favorite is Melt)

GLUTEN FREE VEGAN DINNER ROLLS

To make gluten-free vegan dinner rolls, use gfJules all-purpose flour blend, powdered coconut milk, and a dairy-free butter substitute (my favorite is Melt) and Bob’s Red Mill egg replacer. Skip the egg wash.

HOW TO MAKE GLUTEN FREE BREAD ROLLS RECIPE AHEAD OF TIME

There are a few ways to make this gluten free bread rolls recipe ahead of time:

  • Prepare the dough as outlined in the instructions, shape, place in the pan and cover loosely with plastic wrap, then store in the fridge for up to 24 hours. Bring to room temp and allow to double in size before baking as directed.
  • Prepare the dough as outlined in the instructions, shape, and place on a parchment lined baking sheet so that they rolls do not touch. Freeze until solid, then transfer to a Freezer Ziploc bag and store in the freezer for up to 2 months. When you’re ready to bake, transfer the balls of dough to a greased 9X13″ baking pan, cover loosely with a clean kitchen towel or plastic wrap, and allow to thaw and rise to double in size. This will take several hours, so plan accordingly. Bake as directed.

FREQUENTLY ASKED QUESTIONS

What is the best gluten free flour to make bread with?

gfJules gluten-free flour blend has been carefully formulated to make gluten-free breads and rolls with a soft and light crumb similar to wheat rolls, without a weird aftertaste or gritty texture. I’ve tested a lot of flour blends and this is the only one I use for yeast recipes.

How do I make gluten-free rolls without eggs?

An egg replacer such as Bob’s Red Mill egg replacer works well in yeast recipes that call for 1 or 2 eggs.

How long do gluten free dinner rolls last?

Like all homemade baked goods, gluten free dinner rolls are best if eaten the day you baked them. You can store them in an airtight container at room temperature for up to 2 days, just warm slightly in the microwave. Store them for longer in the freezer.

HOW TO SERVE THIS GLUTEN FREE BREAD ROLLS RECIPE

You can enjoy these gluten free dinner rolls any way you would serve traditional rolls!

They’re absolutely perfect with a bowl ofKale and Quinoa Chilior served alongside these Instant Pot Mashed Potatoes and creamy Gluten Free Gravy.

If you’re looking for a fun and easy variation, one reader said she adds spices and raisins, then tops with a thick cream cheese frosting to make hot cross buns. We think that’s a great idea! You can read the full comment from Suzy in the comment section below.

Another reader used the dough to make cinnamon rolls.

This is our go-to gluten free bread rolls recipe to serve for holiday gatherings!

With gluten free yeast breads and rolls, youdon’t need a second rise. So mix up the dough, shape, rise, and bake. BAM. ready in an hour flat. Be sure to read the directions closely as we include tips and tricks to help make this recipe a success. Keep in mind that we live at an altitude of about 4,000 feet, so you might need to adjust water or flour amounts a smidge based on your altitude.

We hope that you enjoy these fluffy gluten free rolls for holidays and many other meals!

GLUTEN FREE BREAD ROLLS RECIPE

MAKING THIS RECIPE??? snap a photo, and tag @LifeAfterWheat on social media – we love seeing what you make!

Gluten Free Dinner Rolls Recipe SUPER SOFT and Easy! - Life After Wheat (4)

Yield: Makes : 12

Prep Time: 15 minutes

Cook Time: 15 minutes

Additional Time: 30 minutes

Total Time: 1 hour

These gluten free rolls are perfectly soft, fluffy and so easy to make! Ready in just one hour, they are the perfect addition to any meal and will be enjoyed by everyone, gluten-eaters included! Dairy free option included.

Ingredients

  • 3 cups high quality gluten free flour (see notes)
  • 1 tablespoons potato flakes (NOT potato flour)
  • 1 tablespoon gluten free instant yeast, room temperature
  • 3 tablespoon sugar
  • 1 teaspoon salt
  • 1/3 cup powdered milk (see notes for dairy free)
  • 1 tablespoon psyllium husk powder (optional, see notes)
  • 1/4 cup butter, softened (see notes for dairy free)
  • 1 egg
  • 1 1/2 cups warm water, just warmer than room temperature

Instructions

  1. Grease a 9X13 inch baking pan with cooking spray, butter, or a dairy-free butter alternative such as Melt.
  2. Add all ingredients to the bowl of a stand mixer in order listed.
  3. Mix on low until ingredients start to combine, then on medium for 3-4 minutes. The mixture will be thick to start and then soften after a minute or so. The dough should be sticky and softer than regular roll dough, more like a thick banana bread.
  4. If it is too dry (not sticky, easily handled, or crumbly), add a tablespoon or two of water. Likewise, if it is too wet (more like banana bread, not able to be formed or handled at all in the next step), add a tablespoon or two of flour.
  5. Shape into rolls by scooping the gluten-free dough with an ice cream scoop or large cookie scoop into a greased 9X13″ baking pan, or divide the dough into 12 equal pieces and form each dough ball with your hands. For best results, coat your hands in tapioca starch, water, or a little oil to keep the dough from sticking.
  6. Loosely cover the pan with a light, clean kitchen towel or plastic wrap and let the dough rise in a warm place for 30-60 minutes. I use the proof setting on my oven and they’re ready to bake in about 40 minutes. I heat the oven to 120 degrees, then turn it off before putting the rolls in to rise. You can also turn the oven on to 350 to preheat and set the pan of rolls on top of the stove.
  7. When the rolls have doubled in size, brush them gently with an egg wash made of 1 egg + 1 tablespoon of water whisked together. You won't use all of it.
  8. bake at 350 degrees F and bake for 17-20 minutes, until golden brown on top and done inside. If you omitted the dry milk powder and/or skipped the egg wash, the rolls might not brown as much so check the inside if they aren't browned by 20 minutes.
  9. Remove from the oven and brush with melted butter. These rolls are best served warm but we put the leftovers in a Ziploc bag and they were still soft the next day.
  10. This recipe freezes well.

Notes

GLUTEN FREE FLOUR OPTIONS:

This recipe was tested with gfJules and Better Batter flour. Both work well, but gfJules is our favorite.

You can also use our homemade flour blend in this recipe, but add an extra 1/2 teaspoon xanthan gum per cup of flour (which equals 1 1/2 teaspoons xanthan gum for this recipe)

Always use the stir, scoop, and level method when measuring flour. Stir the flour, then using a spoon scoop into your measuring cup so it is heaping above the rim. Be careful to not pack it down at all. Use a leveler or the flat edge of a knife to scrape the top of the measuring cup, which will level off the flour.

FOR DAIRY FREE:

Melt is our favorite dairy free butter substitute. We like the taste and texture and recommend using the stick variety. If you have another butter substitute you like, feel free to use it:)

FOR EGG FREE:

Use an egg replacement. I've had great success with Bob's Red Mill egg replacer.

PSYLLIUM HUSK POWDER

This is totally option, but I've found it does improve the texture. You can find it in health food stores ad in some grocery stores in the bakery or supplement aisles. I linked it on Amazon below.

Recommended Products

As an Amazon Associate and member of other affiliate programs, I earn from qualifying purchases.

Nutrition Information:

Yield: 12Serving Size: 1 roll
Amount Per Serving:Calories: 179Total Fat: 5gSaturated Fat: 3gTrans Fat: 0gUnsaturated Fat: 2gCholesterol: 26mgSodium: 225mgCarbohydrates: 29gFiber: 2gSugar: 4gProtein: 5g

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Gluten Free Dinner Rolls Recipe SUPER SOFT and Easy! - Life After Wheat (2024)

FAQs

What is the trick to making good gluten-free bread? ›

Tips and Techniques to make better Gluten Free Bread
  1. Use psyllium husk powder.
  2. Let the dough rest (not exactly the same as a bulk proof)
  3. Mix or knead thoroughly.
  4. Use less yeast.
  5. Bake in a tin with tall sides.
  6. Bake for longer, often at a lower temperature.
  7. Create steam in the oven.
  8. Use the tangzhong or scalded flour method.

What is the trick to baking with gluten-free flour? ›

Gluten-free flours often contain fine starches, so they absorb more liquid than conventional flour. To address this, gluten-free recipes usually call for more liquid and produce looser batters. They may also call for a larger quantity of leavening, like baking powder, to help add volume and lighten the texture.

Which yeast is best for gluten-free bread? ›

What type of yeast should be used to bake Gluten Free Bread? Active dry yeast and instant yeast both work well and are often interchangeable. Be on the lookout for any Rapid Rise yeast that is best for one rise. For most of us that's the way gluten free bread is baked, a single rise in the tin.

What is the biggest challenge of making gluten-free bread? ›

One of the main challenges in making gluten-free bread is achieving the same texture and rise as traditional wheat bread. Gluten provides the structure and elasticity that allows bread dough to rise and hold its shape, so gluten-free doughs can be sticky and difficult to work with.

How do you soften gluten-free buns? ›

Staling or drying out of gluten free

There are two things that can be done to assist here. Use a table spoon of oil as a replacement for a tablespoon of water in your dough mix. Give the "dried out" loaf a very short burst in the microwave. This will soften up the vegetable gum and freshen and soften the bread.

What flour is best for gluten-free bread? ›

Best for Bread: Judee's All-Purpose Gluten-Free Bread Flour

The blend of tapioca, potato and corn starch, plus rice and corn flour, has a neutral flavor. The dough also has sugar and salt added, so most recipes require only adding yeast, oil and water.

What is the secret to moist gluten free baking? ›

Moisture – for some reason gluten-free cakes tend to get a little dry. Any gluten-free cake will dry out super-fast and get hard on the outside if it's not properly refrigerated and covered. I swear by always using buttermilk and adding a little more fat into the batter to compensate for the dryness.

What is the closest gluten-free flour to all-purpose flour? ›

Brown rice flour is about as close to a 1:1 substitute for all-purpose flour as it gets since it provides structure and a “wheat-like” flavor.

What is the best gluten-free flour for yeast baking? ›

If you want to buy just one gluten-free flour, we highly recommend the Pillsbury all-purpose gluten-free flour. Not only is it our favorite gluten-free flour, and easy to use in gluten-free recipes, but it's also one of the few gluten-free flours currently on the market that is recommended for baking with yeast.

What is the easiest yeast to use for bread? ›

The Very Best: Instant Yeast

Instant yeast is the only yeast I ever use in my baking. Always have and always will. The yeast of choice in most restaurant kitchens and commercial bakeries, it's easy and convenient.

Why won't my gluten-free bread rise? ›

Of course make sure that your yeast and baking powder is still active and fresh. Your bread will not rise if your yeast or baking powder has expired. A dense loaf could also be the result of not measuring your ingredients accurately. Weight measurements are best (I have to update my recipes).

What makes gluten-free flour rise? ›

Eggs are natural leaveners that help boost the rise and volume of bread. Eggs also add moisture, flavor, and protein to gluten-free bread recipes.

What is the downfall of gluten-free diet? ›

If you cut all gluten out of your diet, there's a risk that you could miss out on nutritious whole grains, fiber and micronutrients. Getting enough whole grains in your diet is especially important if you're at risk for heart disease or diabetes.

How to make going gluten-free easy? ›

Eating gluten-free at home and in restaurants
  1. Store gluten-free and gluten-containing foods in different places.
  2. Keep cooking surfaces and food storage areas clean.
  3. Wash dishes and cooking equipment thoroughly.
  4. Toast bread in the oven — or consider separate toasters — to avoid cross-contamination.

Why does my gluten-free bread sink in the middle after baking? ›

A note about moisture in gluten-free bread recipes: getting the right amount of moisture in GF bread dough is crucial to success. If the dough is too moist, the bread will rise well but sink in the middle when baking. If it is too dry, the bread will not rise.

Why is it so challenging to make good gluten-free bread? ›

Running into problems. Gluten is protein that elasticizes dough, providing structure and enabling it to trap the carbon dioxide generated by yeast. (This is why many gluten-free formulations don't use yeast.) Eliminating it often leaves dough that is runnier than conventional bread dough.

Why is my homemade gluten-free bread so dense? ›

You may need to add extra liquid or combine different flours to achieve the proper hydration level for your dough. Incorrect Flour Ratios: Different gluten-free flours have varying levels of protein and starch, which can affect the texture of your bread. Using the wrong flour ratio can result in a dense and gummy loaf.

Why do you put vinegar in gluten-free bread? ›

Apple cider vinegar or another acid lightens up the dough. You can add up to 4 Tbsp of acid for 500 g gluten-free flour. Don't worry, you won't be able to taste it afterwards. To lighten up a yeast dough even more, you can add a packet of baking powder or cream of tartar baking powder to 500 g flour.

How do you make gluten-free bread less crumbly? ›

The gluten in traditional flour is what gives dough its stickiness. Without it, gluten-free products can be dry and crumbly. There is a way to compensate for this however — use xanthan gum. Some bakers also use gelatin or agar.

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