Gluten Free Rolls Recipe

Yields: 12 rolls
Prep Time: 30 minutes
Rising Time: 1-1.5 hours
Bake Time: 20-25 minutes


Dry Ingredients

  • 3 ½ cups (490g) quality gluten-free 1:1 baking flour (see notes)
  • 2 teaspoons instant yeast (or active dry – see notes)
  • 1 tablespoon granulated sugar
  • 1 teaspoon salt
  • 1 ½ teaspoons xanthan gum (if your flour blend doesn’t have it)

Wet Ingredients

  • 1 ¼ cup warm milk (110-115°F/43-46°C) – Dairy or non-dairy works
  • 3 tablespoons unsalted butter, melted (or a dairy-free substitute)
  • 2 large eggs, room temperature
  • 1 teaspoon apple cider vinegar

For brushing:

  • 2 tablespoons unsalted butter, melted (or dairy-free substitute)


  • Combine the dry ingredients: In a mixing bowl, whisk together the gluten-free flour, instant yeast, sugar, salt, and xanthan gum (if needed).
  • Activate the yeast (optional): If using active dry yeast, whisk it into the warm milk with a small pinch of extra sugar and let it sit for 5 minutes until it becomes foamy. This is not necessary for instant yeast.
  • Mix the dough: Add the warm milk (with activated yeast if using), melted butter, eggs, and apple cider vinegar to the dry ingredients. With a stand mixer or hand mixer, beat on medium speed for about 2 minutes until a thick batter forms.
  • First rise: Scrape down the sides of the bowl. Cover with plastic wrap or a damp tea towel, and place in a warm, draft-free area for 1 hour (or up to 1.5 hours) until the dough has doubled in size.
  • Shape the rolls: Dust a clean surface generously with gluten-free flour. Punch down the dough and transfer it to the floured surface. Divide the dough into 12 equal pieces, then shape each piece into a ball. Place them into a greased 9×13 inch baking pan.
  • Second rise: Cover the rolls loosely with plastic wrap or a tea towel, and let them rise again in a warm place for 30-45 minutes, or until nearly doubled in size.
  • Preheat the oven: Towards the end of the rise, preheat your oven to 400°F (200°C).
  • Bake: Bake the rolls for 20-25 minutes, rotating them halfway through. They’re done when golden brown and sound hollow when tapped.
  • Brush and cool: Brush the hot rolls with melted butter. Let them cool in the pan for about 10 minutes before removing to a wire rack to cool further.


  • Flour blends: Choose a high-quality gluten-free flour blend designed for bread baking. Bob’s Red Mill 1:1 Baking Flour or King Arthur Measure for Measure are good options.
  • Yeast: Instant yeast is convenient, but active dry yeast also works. Follow the activation step above if using.
  • Warm milk: The milk temperature is crucial. Too hot, and it will kill the yeast; too cool, and the dough won’t rise properly.
  • Room temperature eggs: Using room temperature eggs helps create a smoother batter.

Enjoy your delicious, homemade gluten-free dinner rolls!


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