Gluten Free Rolls Recipe (2024)

by Jereann Zann 29 Comments

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These gluten free rolls are a great way to start the day at breakfast, and also go well as dinner rolls.

Gluten Free Rolls Recipe (1)

I have the fondest memories of waking up to freshly baked rolls made by my grandmother growing up anytime she would come visit, and especially around the holidays.

She would always make enough for the day, so we’d have them at breakfast with her homemade strawberry preserves and then at dinner as a dinner roll.

We loved her rolls and sourdough bread so much that she would make huge batches, freeze them and then mail them to us, along with fresh fruit and vegetables from their farm.

We actually had an extra freezer in the basement to store all of it.

Gluten Free Rolls Recipe (2)

My grandmother was the best cook, I mean there was seriously nothing that she couldn’t make.

While she has some recipes that I have been able to convert to gluten free and dairy free, I have been unsuccessfully trying to make her rolls for years….until now!

Well, until a couple of days ago if we’re being specific. With the help of my amazing mother, we tested the recipe a couple more times before sharing it with you.

Gluten Free Rolls Recipe (3)

I’ve been doing test runs of my holiday recipes lately as I have a lot of family coming into town this year and I want to show them how delicious gluten free foods can be.

So, I decided to try making the yeast rolls again and I still can’t believe how great they turned out.

My kids and I literally ate an entire batch because they were that good!

So, if you’ve been searching for a gluten free rolls recipe, I think you’ll love this.

Gluten Free Rolls Recipe (4)

How to Make Gluten Free Rolls Video

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Gluten Free Rolls Printable Recipe

Gluten Free Rolls Recipe (5)

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Gluten Free Rolls Recipe

This recipe is free of gluten, dairy, tree nuts, and peanuts. It makes 18 medium sized rolls, or 24 small rolls.

CourseBreakfast, Side Dish

CuisineAmerican

Keywordgluten free rolls, gluten free yeast rolls

Prep Time 10 minutes

Cook Time 9 minutes

Rise time 1 hour

Total Time 19 minutes

Servings 18 rolls

Calories 113 kcal

Author Jereann Zann - Celiac Mama

Ingredients

  • 4 1/4teaspoonsSAF instant yeast
  • 3cupsKing Arthur Measure for Measure flour
  • 5tablespoonssugar
  • 1teaspoonsalt
  • 1cuplukewarm water
  • 2eggs
  • 4tablespoonsmelted dairy free Earth Balance Olive Oil Buttery Spread

Instructions

  1. Preheat your oven to 200 degrees.

  2. Combine the yeast, flour, sugar and salt in a bowl, mix until well combined and set aside.

  3. In a stand mixer, add your slightly beaten egg and start mixer on low.

  4. Next, add the room temperature water and melted dairy free butter.

  5. Start adding your dry ingredient mix a little bit at a time with the mixer going on low until all of the flour is in the bowl.

  6. Mix on medium speed for 3 minutes.

  7. Once the mixture is smooth, scrape down the sides of the bowl and mix on medium speed for one more minute.

  8. Grease a round pie pan with a little bit of the dairy free butter to prevent sticking.

  9. Using a medium size cookie scoop, scoop the dough out into the pan (should be a heaping full scoop). Start by placing scoops around the outside edge and then do a circle inside so that the dough is touching on the edges. Repeat until the pan is full all the way to the center with round scoops of dough.

  10. Take a small spatula and flatten and smooth out the tops so that they look like rolls, rather than balls of dough.

  11. Cover the pie pan with a cheese cloth or thin dish towel.

  12. Turn off the oven, and place the covered pan in the oven for one hour until it doubles. The warmth inside the oven will help the dough rise.

  13. Remove the rolls from the oven and set on the counter after taking the dish towel off the top.

  14. Preheat your oven to 425 degrees.

  15. Brush the tops of the rolls lightly with butter.

  16. Once the oven is preheated, bake the rolls for 6 minutes.

  17. The tops will be browning, so at this point, cover it with aluminum foil so the top doesn’t burn.

  18. Cook another 2 or 3 minutes.

  19. Score the outlines of the rolls with a knife and serve warm. Or, you can let the rolls cool for 10 minutes and then gently pull them apart with your hands along the outlines of the rolls.

Recipe Notes

Enjoy it fresh out of the oven, or save it for later. These rolls freeze well too, so feel free to make extra.

Nutrition Facts

Gluten Free Rolls Recipe

Amount Per Serving

Calories 113Calories from Fat 27

% Daily Value*

Fat 3g5%

Cholesterol 18mg6%

Sodium 157mg7%

Potassium 33mg1%

Carbohydrates 19g6%

Fiber 2g8%

Sugar 4g4%

Protein 3g6%

Vitamin A 145IU3%

Calcium 17mg2%

Iron 0.9mg5%

* Percent Daily Values are based on a 2000 calorie diet.

I hope you enjoy this adaptation of my grandmother’s gluten free rolls as much as we do!

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Gluten Free Rolls Recipe (6)

Gluten Free Rolls Recipe (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 best gluten-free flour for yeast breads? ›

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.

How to make gluten free rolls less dense? ›

Melted unsalted butter.

Just like the egg, this also gives richness to the dough. However, compared to “regular” dinner rolls made with wheat flour, we'll be using a smaller amount of butter. Using too much butter can weigh the gluten free rolls down too much and can make them too dense.

Do gluten-free buns have yeast? ›

It depends on the kind of yeast and the other ingredients in the bread. Bread made with baker's yeast is gluten-free so long as the other ingredients used are also gluten-free. Many gluten-free breads are made with yeast and are safe for people with celiac disease to eat.

What is the best flour for gluten-free bread? ›

Bob's Red Mill gluten-free 1-to-1 baking mix is my favorite gluten-free all-purpose flour blend for baking. It has a mild texture and plenty of "stick" thanks to a blend of sweet rice flour, brown rice flour, and sorghum flour, plus some starches and xanthan gum.

What is the biggest challenge of making 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 can't you use yeast with gluten free flour? ›

Baker's/Fresh Yeast:

Fresh yeast requires two rises, so it is not ideal for gluten free breads, which require only one rise.

What is the secret of baking with gluten free flour? ›

Use xanthan gum or guar gum: Gluten-free flours lack the elasticity and structure that gluten provides, so adding a binder like xanthan or guar gum can help to hold the ingredients together and give your baked goods a better texture.

Does Bob's Red Mill gluten free flour work with yeast? ›

It works well in recipes that call for baking powder or yeast, making it a versatile product you'll reach for time and time again. At Bob's Red Mill, we're proud of our wide range of gluten free products.

Why add vinegar to 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.

Why didn't my gluten-free rolls rise? ›

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). Otherwise scoop the flour into your measuring cup and level without shaking or packing the flour down.

How do you make gluten free bread rise higher? ›

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. If you select a gluten-free bread recipe that includes eggs, you have a better chance that the resulting bread will have good color, more volume, and softer texture.

Is sourdough gluten-free? ›

Sourdough is not gluten free, but we know that many people with IBS, gluten intolerance, or gluten sensitivity can tolerate sourdough bread. This is because the methods used to make sourdough break down some of the gluten in the flour so it is easier to digest. Think of sourdough as low-gluten rather than gluten-free.

What brand of yeast is gluten-free? ›

Fleischmann's Active Dry yeast, Rapid Rise yeast, Pizza Crust yeast, Bread Machine yeast, and Fresh Active yeast all are considered gluten-free, according to the company.

Is Ezekiel bread gluten-free? ›

Then, we take the freshly sprouted live grains and slowly mash them, mix them into dough in small batches and slowly bake into bread. Q: Are Food for Life Ezekiel 4:9®, Genesis 1:29® and 7-Sprouted Grains products "gluten free"? A: No. These products contain naturally occurring gluten.

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

Gluten free bread takes much longer than a regular loaf to bake and therefore a sticky crumb is generally the result of under baking. It is easy to see why this can happen, gluten free bread dough needs more moisture and is often difficult to knead with conventional methods.

Is there a 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.

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 add vinegar to 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.

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