These gluten free rolls are a great way to start the day at breakfast, and also go well as dinner rolls.
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 basem*nt to store all of it.
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.
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.
How to Make Gluten Free Rolls Video
If you’ve tried this recipe, pleaseRATE THE RECIPEbelow!
Combine the yeast, flour, sugar and salt in a bowl, mix until well combined and set aside.
In a stand mixer, add your slightly beaten egg and start mixer on low.
Next, add the room temperature water and melted dairy free butter.
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.
Mix on medium speed for 3 minutes.
Once the mixture is smooth, scrape down the sides of the bowl and mix on medium speed for one more minute.
Grease a round pie pan with a little bit of the dairy free butter to prevent sticking.
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.
Take a small spatula and flatten and smooth out the tops so that they look like rolls, rather than balls of dough.
Cover the pie pan with a cheese cloth or thin dish towel.
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.
Remove the rolls from the oven and set on the counter after taking the dish towel off the top.
Preheat your oven to 425 degrees.
Brush the tops of the rolls lightly with butter.
Once the oven is preheated, bake the rolls for 6 minutes.
The tops will be browning, so at this point, cover it with aluminum foil so the top doesn’t burn.
Cook another 2 or 3 minutes.
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!
2 teaspoons of baking powder per cup of gluten-free flour is necessary to ensure proper leavening. Baking soda and buttermilk can be used to leaven instead of baking powder, but 1-1/8 teaspoon of cream of tartar should be added for each 1/2 teaspoon baking soda used.
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.
For most purposes that don't rely on gluten development for structure, GF flour is just as good as plain flour (all purpose) and can be substituted one-to-one in recipes. It isn't really good for baking bread, since good bread relies on gluten for structure to support its rise and for the chewy texture of the crumb.
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.
Though the name might be misleading, buckwheat flour is not derived from wheat and it doesn't contain any gluten. Buckwheat flour has a rich, earthy flavour that works well in quick breads and yeast bread.
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.
Luckily, gluten-free bread is much tastier and cheaper if you make it at home. You can bake gluten-free bread in an oven, but if you regularly bake gluten-free bread, I highly recommend investing in a bread maker.
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.
Our Gluten-Free All-Purpose Flour will work in any recipe that calls for gluten-free flour and an added stabilizer (e.g. xanthan gum), even yeasted breads. Bottom line: When following a recipe that calls for yeast and an added stabilizer, choose Gluten-Free All-Purpose Flour to make high-rising, tender final products.
Yes, pure, uncontaminated oats are gluten-free. The U. S. Food and Drug Administration considers oats a gluten-free grain under its gluten-free labeling regulations and only requires that packaged products with oats as an ingredient contain less than 20 parts per million of gluten overall.
Fresh yeast is naturally gluten free. We are now aware of some brands of dried yeasts that now contain wheat starch in the ingredients so they are not gluten free. We therefore now list dried yeasts on our Food and Drink Information Service that do not contain gluten.
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.
Dense loaf- you may need to use more liquid, gluten free dough is usually wetter than regular wheat flour dough resembling a thick brownie batter. How much liquid is enough in a recipe ultimately depends not on formulas but in observation. You may need more or less liquid than the recipe specifies.
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.
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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