Enjoy soft, warm Gluten Free Dinner Rolls from scratch in about an hour.
If you have to eat gluten-free, bread is often the first thing to go. Bought stuff isn’t always that good, or it can seem like too much work to make it from scratch, especially if you are the only one that will eat it. However, when it comes to the holidays, it’s nice to be able to re-create the traditional meals you ate before a restricted diet. To have a nice, soft, buttery Dinner Roll to eat with your meal just completes it.
These gluten free Dinner Rolls are pretty easy to put together. To save yourself time, you can mix up the dry ingredients in a resealable bag in advance so you only have to add the wet ingredients before forming the buns. Or, you could mix the dough and cover the formed rolls with plastic wrap and refrigerate them before they’ve risen, taking them out of the fridge to rise and bake about 1 1/2 hours before the meal is served.
My gluten-eaters loved these Dinner Rolls, even though they don’t have to eat gluten free. They said that the buns reminded them of the white buns they’ve enjoyed at Grandma’s house. That’s a pretty high compliment!
Gluten Free Dinner Rolls
Enjoy soft, warm Gluten Free Dinner Rolls from scratch in about an hour.
Ingredients
- 1 cup (160 g) brown rice flour
- 1 cup (170 g) potato starch
- 1/2 cup (60 g) millet flour
- 1/4 cup (24 g) almond flour
- 1/4 cup (31 g) tapioca starch
- 2 tablespoons (30 ml) granulated sugar
- 1 tablespoon ( 15 ml) xanthan gum
- 2 teaspoons (10 ml) rapid rise yeast
- 1 teaspoon (5 ml) baking powder
- 3/4 teaspoon (3.75 ml) salt
- 1 cup (250 ml) warm milk, about 110 degrees F (37 degrees C)
- 3 large eggs
- 1/4 cup (125 ml) oil
- 1 teaspoon (5 ml) apple cider vinegar
- 2 Tablespoons (15 ml) melted butter (for brushing on the top of the baked buns), optional
Instructions
- To create a nice, warm place for the buns to rise, I like to turn the oven light on, and turn the oven onto the lowest temperature setting. Only leave the oven on for 5 minutes or so, just until it is warm inside the oven, then TURN THE OVEN OFF.
- Line a 9x13-inch baking pan with parchment paper, or grease a 12 cup muffin tin. Set aside.
- In the bowl of a stand mixer, whisk together all the dry ingredients.
- In a separate bowl, whisk together the wet ingredients.
- With the mixer running on low, pour the wet ingredients into the dry ingredients. Increase the speed to medium, and beat for 2 minutes.
- Scoop the batter into 12 rolls, leaving room between them to allow them to rise. I like to use my large cookie scoop, dipped in water, to form the rolls.
- Place the rolls in the warm oven, and allow them to rise for 25-30 minutes.
- Remove the rolls, and preheat the oven to 375 degrees F (190 degrees C). Bake the rolls in the preheated oven for 25-30 minutes, or until they are a nice golden brown and firm when tapped on top.
- Brush the tops with melted butter, and serve warm.
- If baking ahead of time, reheat the rolls in the microwave, or cover with foil and heat for 10 minutes in a 350 degree F (170 degrees C) oven.
Notes
If you wish to prepare the rolls ahead of time - mix the dough, form the rolls, cover with plastic wrap, and refrigerate. Allow them to rise for 40-45 minutes in a warm, draft-free place before baking.
If you are looking for a gluten free Crescent Roll recipe, I have one available in my Breakfast Beauties e-book, which you can find HERE.
Disclosure: This post contains affiliate links. If you make a purchase using these links – your cost remains the same, but I earn a small percentage to help support this blog. Thank you!
Marlene says
Jeanine, all your baking looks so delicious and beautiful and these buns are no exception!
Jeanine says
Thanks, Marlene! 🙂 Not quite a smooth on the tops as I would have liked, but the texture is great!
karen says
I have Cup4cup gf flour here. Do you think it is possible to subsitute this for the blend of flours in your recipe?
Jeanine says
You’re welcome to experiment, Karen, but I’ve never tried it using a flour blend, so I can’t say for sure if the texture would be the same. You can read more about why I use individual flours here: http://www.faithfullyglutenfree.com/2013/11/substitutions-all-purpose-gluten-free-flour.html
Mira Stephenson says
I use Cup4Cup as well but won’t get to this recipe till after Thanksgiving. If you have a chance to make these rolls with Cup4Cup would you mind posting a update here?
Lucy says
Greetings from BC, we got our first snow yesterday, how about you?
Wow, Jeanine these look so good! I’m roasting a chicken for dinner tonight and these dinner rolls will be a hit!
Which almond flour brand do you use?
The stuff I have is from the Bulk Barn and is fairly course in texture, I hope it’ll be okay in this recipe.
Have a great day…Lucy 🙂
Jeanine says
Hi Lucy! We’ve got some snow here too, but for the end of November, it’s been really nice so far. 🙂
I use an almond flour I bought at Costco, it’s not very fine either, so I think yours should work without a problem. 🙂
Erin H. says
These rolls are rising in my oven as I write this. Thank you Jeanine. In 2010 your recipe for monkey bread helped me give my 5 year old daughter yummy food during her first Christmas diagnosed with celiac disease.
It’s wonderful to still be baking ‘with you’ and with your reliable recipes all these years later.
Jeanine says
You are so sweet, Erin! Thank you for letting me in your kitchen, I appreciate it!
Marcia says
Hi Jeanine:
Would love to try this recipe however I am allergic to potatoes so I would have to substitute the potato starch.
Any suggestions?
Thanks for your help!
Love your recipes,
Marcia
RavensClaw says
In my looking, seems that corn starch might work. Hopefully that works for you dietary needs!
Ashley says
Your rolls look great and I can’t wait to try them for my hubby and fil. Have you tried freezing them? Just wondering if they freeze well.
Chris says
These are amazing, and so simple to make. Thanks Jeanine!
Jeanine says
You’re very welcome, Chris! Glad to hear that.
Alice Theofan says
MERRY CHRISTMAS TO YOU AND YOUR FAMILY!!!
I just have one QUICK question….can I freeze this in the pre baked bun form? My fridge is FULL and I couldn’t squeeze one more thing into it but I don’t need the buns until tomorrow. No time to make them then of course.
Thanks AGAIN Jeanine!
Jeanine says
I’m so sorry for not getting back to you sooner, Alice! I think you could freeze them, defrost, and let them rise without a problem. Hoping it worked for you!
Sofiah Balfas says
I can’t find millet flour in my country(Indonesia). Do you think can replace with shorghum flour?
Jeanine says
I would definitely try substituting the millet with sorghum – they are pretty interchangeable.
Michelle H says
Are almond meal and almond flour the same thing?
Jeanine says
I’ve used almond meal in some recipes that call for a small amount of almond flour – but almond meal is not as fine as almond flour.
Michelle H says
All your recipes look so great, I’d like to try them all! I live 45 minutes from Steinbach and can’t believe I’ve only now discovered your site. And quite by accident, too! Been searching high and low for good gf bread and can’t wait to try yours. Thanks!
Jeanine says
Haha, funny! Yep, a Manitoba girl, here! 🙂 Welcome here, Michelle!
Michelle H says
Is rapid rise yeast the same as instant yeast? Does it need proofing? Wondering cause the recipe doesn’t say anything about that? If I don’t have the rapid rise yeast, can I use the same amount of active dry yeast? Thanks
Kriss says
I have been trying to find a white bread recipe that looks like these beautiful rolls. The texture looks just like bread! Do you think this roll recipe will make into a sandwich loaf or a rustic round?
Jeanine says
I think you could make a loaf, but not sure if it would hold up to a rustic round. Could always try!
Pat Jahns-Kraak says
Delicous! These met with hearty approval by non-gluten free eaters as well. Much thanks for developing and sharing your wonderful recipes – they are all winners!!
Mirian says
I made it the recipe twice and everyone love the rolls, thanks you so much for sharing. It’s The best gluten free rolls
Priya says
Hi there
I’ve just discovered your site and am so excited! I want to try these rolls soon, but was wondering-if I put them in a muffin tin as suggested, would I bake them in the tin too? Or remove after they have risen and put into a baking sheet?
Thanks in advance!
Jeanine Friesen says
Hi Priya, welcome here! You’d bake them in the muffin tin as well, just be sure to grease it ahead of time, so it may stick a bit.
Eleanor says
What can i sustitute the almond flour with, since i am allergic to nuts?
Jeanine Friesen says
Powdered milk would be a good replacement, in this case.
Christina says
I’m making your rolls, and 30 minuts into the rise, they have barely risen. Temp is 80F/26C. I wonder if I should let them rise longer, but don’t want them to collapse in the oven. Often recipes say let rise until doubled, but there was no mention in your recipe.