Easy Gluten-Free Dinner Rolls
These are the real deal! Amazing, soft & fluffy, pull-apart GLUTEN-FREE dinner rolls! Perfect for a holiday but EASY enough to make for an everyday meal!
Servings: 9 rolls
Ingredients
- oil of choice for coating pan
- 2 ¾ cup gluten-free all purpose flour with xanthan gum + 1 tablespoon separated (we used GF Jules, affiliate link)
- 1 package 2 1/4 teaspoons gluten-free Rapid Rise Yeast
- 1 teaspoon baking powder
- 1 teaspoon salt
- 3 tablespoons sugar
- ½ cup water
- ½ cup milk
- 3 tablespoons melted butter or dairy-free butter
- 1 teaspoon apple cider vinegar
- 1 egg
- melted butter for brushing tops optional
Instructions
- Generously coat a 9 inch pie pan with oil of choice (we used olive oil)
- In a large mixing bowl, add 2 3/4 cups gluten free flour, rapid rise yeast, baking powder, salt and sugar, and mix to combine.
- In a medium saucepan over low heat, add water, milk and melted butter. Heat until 110 degrees F with a kitchen thermometer. Remove from heat.
- Add apple cider vinegar to warmed water/ milk mix and stir to combine.
- Add warmed wet ingredient and egg to the flour mix. Using a paddle attachment, mix to combine, about 30-60 seconds.
- Switch to a bread or hook attachment and on medium speed mix the dough for 6 minutes (set your timer!). NOTE: At 4 minutes, while dough is still mixing, add extra 1 tablespoon of flour. Dough will be sticky but pliable.
- Using a cookie scoop or spoon, scoop batter into 9 balls and place each ball into the well oiled pie pan with one in the center and 8 around the edges, forming balls with your hands. Pro tip: put a little oil on your hands to keep dough from sticking to you while forming shape, and lightly spread oil on each ball of dough.
- Cover dough with well oiled plastic wrap, then cover with a clean towel and place in a cupboard for 30 minutes to rise.
- Near end of the 30 minutes, preheat oven to 350 degrees F.
- After 30 minutes, dough should rise and double, filling the pie pan. Remove towel and plastic wrap and bake for 25-30 minutes or until golden on top (center will be about 200 degrees if you want to check with your kitchen thermometer).
- Remove from oven and brush lightly with melted butter.
- Let cool a few minutes and enjoy!
- Can be reheated the next day in the microwave for a few seconds for that just out of the oven feel. Or can be frozen after baking, then dethawed and reheated in microwave.
Tried this recipe?Mention @HealthyGFFamily or tag #HealthyGFFamily!
Do you think honey instead of sugar would work ok?
Great question! But I think it will change the texture.
Could I use coconut milk to make it dairy free?
Great question! I haven’t tried it but it should work fine as long as it’s an “everyday, drinking coconut milk” versus a thick cooking coconut milk… let me know if you make them.
I made these today but unfortunately they did not rise—they are more like a biscuit. The only thing I did different to your recipe was that I used King Arthur GF All Purpose flour. They still are really good but I’m thinking the GF Jules flour would have been the way to go. Happy Thanksgiving to you & your family!
Sorry to hear they didn’t rise for you! Happy Thanksgiving!
Loved these! Thank you so much! This recipe is a keeper.
So happy you loved them! Thank you!!
These turned out great! I was reluctant given my past failings with yeasty GF recipes, but this recipe was so easy and it worked! Oil up those hands for real when you shape, and it’s more of a patting than a fondle – they’re meant to look rustic. My GF husband said these were the best dinner rolls he’s had since developing celiac. The joy on his face when he sipped gravy with this rolls was the best. Thank you!
I completely understand– baking with yeast poses challenges to GF baking! But so happy you decided to try these and they they worked out for you! And, SO happy your husband loved them! This just made my day! Thanks for sharing!
This was our first GF Thanksgiving and I was sad to miss out on my favorite rolls. I tried this recipe and it was amazing! Could not tell they were GF. There were only 2 of us, so I made the balls a little bigger and had 6 rolls instead of 9. They didn’t look they did a full rise in 30 minutes (our house was cold), but they still rose plenty in the oven and were really fluffy.
Thank you! Happy you loved them and that they made up for your usual favorite rolls! Yes, baking with yeast is is do dependent on the conditions – heat, moisture, etc, so glad they were fluffy enough!
These were so easy and tasty! I don’t have a classic cookie scoop, just an ice cream scoop and a teaspoon sized one. So I scooped them up by hand and shaped them a little. I am assuming that was what made them a little dense. Too much handling? They were still very good, and I can make a turkey sandwich tomorrow! This was my first use of GFJules flour, by the way. I was pretty happy with it and will use it for something else soon. Everyone raves about it, so I had to see for myself. Thank you for a lovely recipe!
This is a wonderful recipe!
I love to bake but being new to gluten-light living, baking gluten-free was something I was really intimidated by. But, I followed this recipe and the video, made these for Easter and WOW. Not only did I love them, but my whole family raved. My husband is an excellent cook, and they eat lots of gluten without issue, so they are tough critics. They keep asking me to make these again!
Aw, this makes me so happy! Love that everyone loved them! Thank you!!
I’m curious why the choice of water + milk instead of just milk? Thanks and I can’t wait to try this recipe!
Can you make a loaf of bread instead of dinner rolls? If so, what is the rising time, oven temperature and cooking time?
I love your recipes and enjoy making them and sending them to my family in Boston. They love bread – do you or can you post recipes for making grain breads and French bread?
Thank you so much and keep up the great recipes1
First, thank you so much! Happy you and your family are enjoying our recipes! I honestly have know idea if this would work as a bread…you are welcome to try rising it as one entire loaf v rolls and baking it but I haven’t tried it! And I love the idea of making breads — they require lots of recipe testing but I’ll give it a try!
Super easy to make and so good!! My gluten eaters loved these too!!! Loved that it made a smaller number. Will make again and again!!
Happy you loved them and found them easy to make! Thank you!
Have you tried freezing the dough after forming the rolls … to thaw and bake later?
I haven’t! But that is a great idea! I would freezer after rising. The finished bread also stays well so you could try freezing a few after baking.
Hi!
My son is 25 and has been GF since he was 7. I have lived through the years of having to order from Canada to the present, when GF is MUCH more accessible, thank goodness. I used to try SO many recipes, and he would turn up his nose (He has autism, and not conversationally verbal, so he indicates his dislike by offering YOU the offending food and saying “Mommy (Daddy, whoever is nearest) eat!” ). Well, these were a big hit! He didn’t tell anybody else to eat them! 😀
BUT, I do not have a stand mixer with attachments I mixed everything by hand and wasn’t sure if I should have done it differently. I DO think I handled the dough too much when forming the balls, I literally made them ball-ish instead of rustic. I think maybe doing them in a glass pie pan made them brown less.
Do you have suggestions for doing the mixing by hand?
Initially reading the recipe I thought I needed extra xanthan, not just a 1:1 GF flour. I am not sure if anyone else had that issue but I thought I would let you know.
Thank you for a great recipe! This made my son’s Thanksgiving extra special!
First, I am so happy you and your son enjoyed these dinner rolls! I haven’t made them without a mixer, so happy they worked out! And I will look at the recipe and see if I can make clearer about the xanthan gum (as you correctly determined, you don’t need extra, just a 1:1 flour that has it)… Thanks for sharing!
I made these for the first time yesterday for Thanksgiving. I followed the directions to a “T”, and I only use GF Jules flour when I bake. These turned out amazing! They weren’t dry (as some GF breads can be), and honestly, you couldn’t even tell they were GF from the taste! I don’t have a fancy bread mixer, so I just mixed the dough well with my hands. They weren’t the prettiest, but the taste made up for that! I will for sure be making these again!
SO happy you loved them! And happy they came out well mixing by hand! Thank you for sharing!
BEST EVER GF Dinner Rolls!!! Made this recipe twice last week and both times was a Big Hit. Everyone enjoyed them and no one believed they were GF. YUM, YUM!!! Thank you for this recipe. Will use again and again.
Have you made a regular loaf of gf bread?
Not yet! But I’d love to! Adding it to my recipe creation list now!
Made these for Thanksgiving and they were amazing!! They were easy to make, they made my house smell wonderful, and they tasted just like regular (gluten) yeast rolls. My son and daughter-in-law would never have known they were gluten free if I hadn’t told them (and they are quite the foodies). I will make these rolls more often now, not just for holidays. Thanks for making gluten free cooking easier for us.