The BEST No-Fail Gluten Free Crescent Rolls – easy to make and ready in 1 hour! Soft, light, fluffy, these rolls are the perfect addition to any meal and come with a dairy free option.
When we started our gluten free journey 5 years ago, I knew we needed a really good roll recipe in our arsenal. It took some trial and error but over the years this gluten free crescent roll recipe was developed, and it is our favorite!
It’s so versatile, we’ve used it for cinnamon rolls, chicken roll-ups, cheese and chive rolls, monkey bread, and much more! Get creative and let me know in the comments how you use this dough.
One of the top advantages to this recipe is that these gluten free crescent rolls are ready in one hour. I highly suggest investing in a pie crust bag, they’re inexpensive and make rolling out the rolls a cinch!
If this is your first time making gluten free crescent rolls, I’ve written some detailed step-by-step instructions below, leave a comment below if you have any questions, I’m always happy to help!
STEP 1: MIX THE DOUGH
This dough is low maintenance. We’ve made it so many times and experimented with lots of different methods. We’ve found that adding all the ingredients as-is and mixing them together yields just as good results as mixing them separately and/or proofing the yeast. So all you’ll need to do is add the ingredients in the order given, mix for 3-4 minutes, and you’re done! The dough will start out looking much too thin but will thicken as you mix it. After a few minutes, the dough will be thinner and more sticky than traditional wheat dough.
STEP 2: ROLL AND SHAPE
The trick to making gluten free crescent rolls (or any kind of gluten free roll) is to make the dough sticky by adding liquid and/or reducing the amount of flour. This recipe includes those changes. If you want to shape the dough – which we do – you’ll need to coat the dough in starch so it’s workable. We like to use starch instead of flour because it doesn’t weigh down the dough as much.
Be careful not to work the starch into the dough, coat it only as much as needed to be workable. Potato starch works best but you can use another starch you have on hand if needed. Worst case scenario you can use extra flour but the rolls might be more dry and heavier if you do so.
We love using a pie bag to roll out the dough, it helps keep the dough from sticking and makes it super easy!
STEP 3: RISE AND BAKE
Gluten Free dough does not need a second rise. So you’ll mix the dough, shape it, let it rise once, and then bake. These gluten free crescent rolls only need about 15 minutes of rise time. I usually allow them to rise in a warm place such as on top of a preheated oven or inside an oven that has been heated to 110 degrees and then turned off.
If you allow the rolls to rise too long, they will split while baking. Keep in mind that they will puff up more as they bake.
CAN I MAKE THESE GLUTEN FREE CRESCENT ROLLS DAIRY FREE, TOO?
Yes, you can! We make them dairy free often by swapping the butter for avocado oil or a dairy free butter alternative.
BEFORE YOU BAKE:
- My flour mix works great for this recipe. I have also had success lighter blends such as GF Jules, Better Batter, Gluten Free Mama’s almond blend, and Thrive will work best.
- These rolls freeze great, try making a double batch and freezing the leftovers.
- To make these rolls dairy free, use substitute the butter for a dairy free alternative or oil (I use avocado oil). Brush with oil or butter alternative when they come out of the oven.
MAKING THIS RECIPE??? snap a photo, and tag @LifeAfterWheat on social media – we love seeing what you make!
Gluten Free Crescent Rolls
Prep
Cook
Inactive
Total
Yield 8 crescent rolls
Soft, tender, and light gluten free crescent rolls are SO EASY to make! They will be ready in 1 hour flat and are the perfect addition to any meal. Dairy free option.
Ingredients
- 2 cups high quality gluten free flour mix (gf Jules and Better Batter are our favs) -see notes
- 1 T instant yeast (if you keep in the fridge, bring to room temp)
- 2 tsp xanthan gum IF flour mix doesn't have any. see notes
- 3 T sugar or honey
- 1/4 tsp baking powder
- 1/4 tsp salt (increase to 3/4 tsp if using oil or unsalted butter)
- 1/2 cup + 2 T warm water (barely warmer than room temp)
- 1 egg
- 1/2 c butter, almost melted OR neutral oil
- potato starch (can use flour, but starch works best) for dusting
- Extra butter to brush when done
Instructions
- In bowl of stand mixer, measure gluten free flour, yeast, xanthan gum if needed, sugar (if using honey, add that with the wet ingredients later), baking powder, and salt - add salt away from yeast. You don't need to mix it yet.
- Add warm water, egg, and 1/2 c butter or oil, and mix with paddle attachment on a medium speed for 3-5 minutes.
- The dough should be like a thick, sticky batter, a little too soft and sticky to handle as you would regular roll dough.
- Lightly dust your pie crust bag with potato starch OR dust your countertop with 2 T of potato starch. You'll need more starch for dusting if using a countertop.
- Scrape the dough into a ball shape on your dusted area and sprinkle a little more starch over the top of your dough to prevent it from sticking. If using a pie crust bag, remove air and zip it up.
- Using a rolling pin, roll dough out to about 14" circle. Using a pizza slicer (or very sharp knife) that has been dusted in starch or flour, cut the circle into 8 wedges. Carefully roll each wedge inward to form a crescent. If dough sticks to counter, you have not put enough starch/flour down. No worries, this happened to me too! Use a metal spatula to scrape extra potato starch onto the bottom of the dough as you roll it up. Gently pinch the end to secure the roll so it won't lose shape as it bakes. Use a little water to help if necessary. Gently place a few inches apart on a baking sheet and curve them slightly to form a crescent shape.
- Preheat oven to 350 degrees. Let the rolls rise on top of the oven while it preheats. they only need to rise for 15-20 minutes.
- Bake for 9-12 minutes. Gluten free breads tend to not brown as much, so don't wait for these to be well browned before pulling them out or they may dry out. Flake with a fork in the center of a roll to see if it's done. Mine were done in about 11 minutes.
- Brush with melted butter or oil and serve warm for best results. Store leftovers in an airtight container or bread bag at room temp for a day or two, or in the freezer. These can easily be re-warmed by wrapping in foil and placing in a 325 degree oven for about 5 minutes from fridge or 10 minutes from freezer.
Notes
- When dusting your surface and the dough, don't work the starch into the dough. It's just meant to reduce the stickiness on the surface.
IF USING GF JULES OR BETTER BATTER:
- Do NOT add xanthan gum.
IF USING LIFE AFTER WHEAT HOMEMADE FLOUR MIX:
- Add an additional 1 tsp xanthan gum to the recipe
- Substitute 1/2 cup of the flour mix for 1/2 cup potato starch
IF USING A FLOUR MIX WITHOUT XANTHAN GUM:
- We have had success with Gluten Free Mama's Almond Flour blend as well. Be sure to add 2 tsp xanthan gum to the recipe since this flour mix doesn't contain any xanthan.
Nutrition Facts
Serving Size 1 roll
Amount Per Serving | ||
|---|---|---|
Calories 234 | ||
% Daily Value | ||
Total Fat 12 g | 18% | |
Total Carbohydrates 28 g | 9% | |
Dietary Fiber 2 g | 8% | |
Sugars 3 g | ||
Protein 3 g | 6% | |
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
73 Comments
Donna
January 26, 2015 at 7:11 amCan you use arrowroot powder instead of potato starch and won’t it go rancid if not kept in the refrigerator .Thanks
LifeAfterWheat
January 27, 2015 at 11:36 pmHi Donna! I don’t use arrowroot as I don’t like the taste, so I’m not sure if you could substitute. Please let us know how it turns out if you try it!
Gluten free breads don’t have a very long shelf life, but they also get dry and crumbly when you store them in the fridge, so either store on the counter and use within a few days, or freeze what you won’t use in that time period. Thanks for stopping by, and enjoy the rolls!
Gluten Free Flour Mix | ThereIsLifeAfterWheat
May 5, 2015 at 9:42 am[…] Perfect Dinner Rolls […]
50 Thanksgiving Recipes {+Free Printables!} | His Endless Love
November 15, 2015 at 12:56 pm[…] 48.) Gluten & Dairy Free Crescent Rolls, from Life After Wheat […]
Shari Craddock
December 9, 2015 at 12:26 pmWhat would you suggest for an egg substitute in this recipe?
LifeAfterWheat
December 9, 2015 at 2:45 pmI haven’t tried using an egg replacement, but others have told me that Ener-G egg replacer works well. Cheers!
marion yoder
April 5, 2017 at 2:37 pmWell beaten aquafaba should work too 🙂
thereislifeafterwheat@gmail.com
April 6, 2017 at 10:09 amThank you!
Joyce Holzapfel
December 21, 2015 at 8:38 pmI tried these for our Christmas dinner. I followed the recipe exactly (even made your flour mix). I was pretty excited as I rolled the dough out and shaped it into the crescent rolls. Even more excited when they came out of the oven. Then they fell as they cooled. The taste was ok- a little sweeter than we like but than can be adjusted. What can be done to keep them from falling?
LifeAfterWheat
December 21, 2015 at 10:06 pmThey may have risen too much. You’ll want to preheat the oven when they have risen 50%, because they rise quickly. Thanks for stopping by!
kerri
December 24, 2015 at 9:15 amI have a dairy intolerance – what would you recommend in place of the buttermilk powder? Or can I omit completely?
kerridoesca
December 24, 2015 at 9:17 amI’m sorry, I just reread your notes and see your recommendation for the buttermilk powder!
LifeAfterWheat
December 24, 2015 at 11:16 amHaha! No worries! Enjoy!
LifeAfterWheat
December 24, 2015 at 11:16 amYes! I have made it by substituting 1 tsp vinegar (I use Bragg’s apple cider vinegar). Enjoy!
Michelle
January 7, 2016 at 12:15 pmCan you use this to make a pizza dough? I can’t find a pizza dough recipe listed on the site anywhere. Could this be adapted?
LifeAfterWheat
January 7, 2016 at 3:27 pmI have never thought of that, Michelle. If you decide to try it, please let me know how it turns out! Also, here is the pizza crust we always make, there are instructions and a link to the recipe here: https://thereislifeafterwheat.com/2015/03/07/pizzeria-style-pizza/
Missy
December 10, 2016 at 10:09 amThis link is not working, and when I search for pizzeria style pizza, nothing comes up. Has this recipe been removed?
thereislifeafterwheat@gmail.com
December 10, 2016 at 5:16 pmHi Missy, Unfortunately the pizza crust I previously linked to was taken down. I have been meaning to try this crescent roll recipe as a pizza crust, because I think it would work! If you try it before I do, let me know how it turns out 🙂
Fall in Love with Gluten Free! – Life After Wheat
February 8, 2016 at 11:07 pm[…] Buttery Crescent Rolls […]
Kandi
May 22, 2016 at 2:55 pmThe ingredients say to use 1/2 c of butter but the directions only say to add 4T. What did i miss? I keep rereading it…?
thereislifeafterwheat@gmail.com
May 22, 2016 at 8:51 pmSo sorry Kandi, you add the entire 1/2 cup, I updated the recipe to reflect that. Thanks for catching it! ~Celeste
Teesha
November 6, 2016 at 1:36 pmHello – I’m new to GF baking and I’ve purchased Cup4Cup without reading website reviews. If I use this starchy GF flour to make the crescent rolls, do I still need to add potato starch? Have you ever made breads using C4C flour? Any help is appreciated.
thereislifeafterwheat@gmail.com
November 6, 2016 at 2:25 pmHi Teesha! Welcome to the world of gluten free ? I do like Cup4Cup flour, but I don’t use it for this particular recipe because the texture doesn’t turn out as well. I would suggest using gfJules, Better Batter, or my homemade mix (link in recipe). Feel free to reach out if you have any other questions, gluten free baking has a learning curve but it gets easier with time and practice!
Sherri Cook
December 16, 2018 at 1:11 pmFor baking, I use America’s Test Kitchen’s mix. The flour mix recipe on here is really close to what I keep on hand. Good luck with your new GF adventure!
Janine
December 25, 2016 at 3:10 pmI just wanted to let you know that I made these and they came out great! I used your flour blend, but substituted arrowroot for the tapioca as I am allergic to tapioca.
Also, I made them a few days ahead, rolled them up and flash froze them on a baking sheet. I stored them in a plastic container in my freezer and I pulled them out about an hour before I needed them. I let them come to room temperature and they rose up nicely (my kitchen is VERY warm) and baked beautifully.
Thank you!
thereislifeafterwheat@gmail.com
December 27, 2016 at 10:33 amLove this Janine! Thanks so much for sharing your success. Glad you got to enjoy some delicious homemade rolls 🙂 -Celeste
Katrina
April 11, 2017 at 10:43 pmI made these on Sunday and they turned out amazing! (Which is a first for homemade-gluten-free for me – so THANK YOU!) Have you ever tried making pull aparts/sticky buns/monkey bread with these? It’s an Easter breakfast tradition and I would love to eat them again! Going to try on Sunday, but wondering if you had any tips or tricks (or a recipe that works better)
thanks and hope to see you Saturday!
thereislifeafterwheat@gmail.com
April 14, 2017 at 9:00 amHi Katrina! Yay! So happy you enjoyed them! I have made cinnamon rolls many times, and also rolled balls of dough in cinnamon sugar and put in a loaf pan. Both ways are delicious and this recipe is so versatile that I think anything you do will work wonderfully. My only advice is to not layer it too tall so that it can rise easily, and keep the dough a little sticky to help with rise as well. Can’t wait to hear how it turns out! Happy Easter 🙂
Rebecka
April 14, 2017 at 8:32 pmThese are THE best GF rolls I have found. My family asks for them every holiday now (even those who are not GF prefer them)!!
thereislifeafterwheat@gmail.com
April 16, 2017 at 8:48 pmI am SO glad everyone loves them, Rebecka!!
Lezlee
October 1, 2017 at 8:12 amI only have active yeast. Can I use that and have it rise for a little while before rolling the dough out?
thereislifeafterwheat@gmail.com
October 3, 2017 at 6:45 amHi Lezlee, yes you can use active yeast. No need to let the dough rise before rolling it out, just make the recipe as usual. It might take a touch longer for the rolls to rise, and you’ll want to be sure to proof the yeast.
Sheila Mott
December 25, 2017 at 9:35 amI used this dough for cinnamon rolls Christmas morning. AMAZING!! I can’t figure out how to post a pic.
thereislifeafterwheat@gmail.com
December 26, 2017 at 11:09 amHi Sheila, so happy to hear that you got to enjoy gluten free CINNAMON ROLLS for Christmas morning! That is one of our favorite things to make with this dough, thank you for coming back to leave a comment. Feel free to share a picture by posting to our facebook page, http://www.facebook.com/lifeafterwheat, we would love to see a photo! -Celeste
Becky
January 3, 2018 at 5:13 pmLooking for rolls for hamburger buns. Would this work?
thereislifeafterwheat@gmail.com
January 6, 2018 at 11:44 amGreat question, Becky! We have used these for hamburger buns. You can use a large (greased) Mason jar ring placed on the baking sheet to help them hold their shape.
Connie
January 3, 2018 at 9:17 pmI haven’t actually used this marvelous crescent roll recipe to make crescent rolls yet! However, because you did all the hard work of creating a GF dough that can be handled (incredible!), I made cinnamon buns for my son today! Thank you so much!! This dough was incredibly easy to make and to work with. Well done!!
thereislifeafterwheat@gmail.com
January 6, 2018 at 11:42 amConnie I love hearing comments like this, thank you for coming back to give a review! I’m so glad your family has been enjoying this recipe. -Celeste
Jeannette
March 23, 2018 at 10:31 amI am very anxious to try this. I can not see that well, nor comprehend that well. I had a brain aneurysm that took those things away. Can you please explain to me in words or pictures how to make the crescent shape? I know ‘roll it out’, but I don’t understand if I use a ruler or what to separate the dough. Thank you.
thereislifeafterwheat@gmail.com
March 26, 2018 at 5:32 pmHi Jeannette! Thank you for stopping by, I’m excited for you to try these rolls too 🙂 To make a crescent shape, roll all the dough into a large circle, then cut straight down the middle with a pizza cutter to make a half circle. Cut down the middle the other way so you have four triangular slices, then cut each of those triangles in half. You’ll end up with a circle divided into 8 slices, like a pizza. Now, take one “slice”, and grab the dough on the long edge. Roll it up like a cinnamon roll until you get to the pointy side, and press the pointy side to attach it to the rest of the roll. I hope that helps! -Celeste
Anne
March 31, 2018 at 10:03 amTHANK YOU, this is a game- changer for us! So quick, so perfect– a “missing link” in our GFDF menu. ❤️
thereislifeafterwheat@gmail.com
April 4, 2018 at 2:25 pmComments like yours make me so happy Anne, I’m glad you enjoy the recipe! -Celeste
RuthMae Johnson
September 27, 2018 at 5:58 pmCould these rolls be used in place of refrigerated crescent rolls to make pigs in blankets (crescent rolls rolled around hot dogs or sausages and baked)? Thanks!
thereislifeafterwheat@gmail.com
September 27, 2018 at 9:52 pmAbsolutely!
Katrina
October 27, 2018 at 9:02 amHave you tried this recipe with your Cup for Cup blend?? It’s the only one I keep on hand! (In case the need for homemade rolls arises… which is always ?)
Katrina
October 27, 2018 at 9:05 amIgnore that- I meant to ask that question for biscuits!
thereislifeafterwheat@gmail.com
October 27, 2018 at 12:28 pmI was wondering 😉 I just answered that one 🙂 -Celeste
Abby
November 12, 2018 at 10:21 amCan I use a hand held electric mixer instead of a counter top mixer? It’s my first time making gf crescent rolls and I was wondering if I could work with what I have and also could I use wax paper to roll out dough?
thereislifeafterwheat@gmail.com
November 13, 2018 at 7:46 amI haven’t tried using a hand mixer, but because the dough is fairly sticky I’m guessing it would work. You can just roll out the dough on your countertop if you don’t have a pie crust bag, you’ll just need an extra tablespoon of flour or so 🙂 Enjoy! -Celeste
Michelle
November 16, 2018 at 3:22 pmAny other recipes for yeast-free rolls? 🙂
thereislifeafterwheat@gmail.com
November 16, 2018 at 3:30 pmHi Michelle! I don’t have any recipes for yeast free rolls BUT I have a fantastic biscuit recipe that I think you’ll love! It’s super easy (3 ingredients) and they are so good. Here’s the link: https://thereislifeafterwheat.com/2018/08/easy-gluten-free-biscuits-dairy-free-option/
Michelle
November 16, 2018 at 3:23 pmSorry, yeast-free AND gluten-free.
Kristina
November 17, 2018 at 6:44 pmI am definitely adding this to my list for next week’s thanksgiving! I am going to give it a try with aquafaba as an egg replacer… might have to make a test batch this weekend, ha! 🙂
Alisa Fleming
November 18, 2018 at 9:50 amI’ve never tried making crescent rolls, let alone gluten-free ones. These look delicious and such a good multi-purpose recipe. I imagine wrapping that dough around goodies too!
Nancy
November 19, 2018 at 3:58 pmCan these rolls be frozen before baking?
thereislifeafterwheat@gmail.com
November 20, 2018 at 7:34 amGreat question Nancy! I haven’t tried that, let me know if you do 🙂 -Celeste
Samantha
November 20, 2018 at 9:45 amI made these and they expanded and cracked open quite a bit when cooking. I also had to cook them an extra 5-7 minutes because the middle was still raw. After taking them out of the oven they were quite chewy. I followed your recipe exactly and only let them rise for 15 minutes while the oven was preheating and also used your flour blend. Any suggestions? This was my first time making gluten free rolls. Thanks!
thereislifeafterwheat@gmail.com
November 21, 2018 at 1:40 pmHi Samantha. Gluten free rolls will have a slightly different texture than regular rolls. One thing to consider is the amount of flour/liquid used, you might need more or less depending on the humidity and your elevation. I’m in Utah at an elevation of over 4,000 so if you’re closer to sea level you might need a little more flour to help with structure and texture. Did you add extra xanthan gum?
Samantha
November 21, 2018 at 1:42 pmYes I added extra xanthan gum and swapped 1/2 cup of the flour for potato starch. I am right near the ocean so maybe that was the problem. They were very sticky
thereislifeafterwheat@gmail.com
November 21, 2018 at 2:08 pmYes that might be the difference. Try adding more flour next time, the dough should be about the consistency of cookie dough, but sticky. Hope that helps! -Celeste
Samantha
November 21, 2018 at 2:09 pmYes that helps a lot! Thank you!
thereislifeafterwheat@gmail.com
November 22, 2018 at 11:15 pmYou’re welcome! Enjoy!! -Celeste
Sherri Cook
December 16, 2018 at 1:05 pmLOVE this recipe! Before Celiacs joined our dinner table, I would make cabbage burgers with a crescent roll dough. (This was one of my mother in laws family recipes) My daughter requested the meal for her 13th birthday. We had been using GF pita bread as a poor substitute as a vehicle for the filling because I didn’t have good alternative dough. She wanted the “real thing” for birthday. This recipe fit the bill! I had to use quite a bit of potato starch on my surface in order to get the edges to come up, it was an easy fix. As expected, the dough was not as elastic as my wheat flour recipe and I had to handled it gently during the transfer to the cookie sheet. This is a really easy fought make and my family was ecstatic to have this family recipe back on the menu. Thanks for helping me keep another family tradition alive!
thereislifeafterwheat@gmail.com
December 16, 2018 at 9:40 pmSherri, I’m so happy to hear that your family got to enjoy an old favorite! Thank you for stopping by and for coming back to comment. -Celeste
Kell
January 3, 2019 at 8:36 amIf I made appetizers with a bottom crust and top crust (to be cut apart after baking) would the bottom crust be crispy at all with this recipe? I take it the top would be also? Thank you for your help.
thereislifeafterwheat@gmail.com
January 4, 2019 at 8:39 amHi Kell, I don’t know that you’ll get much crispiness with this recipe, it’s more of a soft roll. But I haven’t tried anything quite like that so I’m not positive…if you make it, let me know how it turns out! -Celeste
Barb
January 10, 2019 at 11:15 amI would like to try this and many other gluten free recipes but I am allergic to xantum gum what can I use instead?
thereislifeafterwheat@gmail.com
January 13, 2019 at 7:54 pmHi Barb! You can use guar gum instead, you’ll just need to add an extra 1/4 tsp per cup of flour.
Sharon
January 11, 2019 at 8:51 pmCan I make extra dough and freeze the dough for later and can I put cheese and ham in them ,then Baker or fruit in them
Thank you I’m just getting started my husband and son just got diagnosed with celiac
Thank you so much your a great cook
thereislifeafterwheat@gmail.com
January 13, 2019 at 7:54 pmHi Sharon! I have used this recipe with all kinds of fillings and toppings, so ham and cheese would be delicious! Just be aware that if you over-fill, they might have a hard time rising. I have not tried freezing the dough, so I can’t tell you if that works or not – if you try it, let me know how it goes 🙂 Glad you’re finding some recipes for your family! -Celeste
Ravishingrosie
February 26, 2019 at 11:34 amHello Celeste,
I am allergic to potato starch/flour. Is there another starch that I can substitute and get the same great results? Really looking forward to giving these a try.
thereislifeafterwheat@gmail.com
February 26, 2019 at 8:55 pmAbsolutely. You can substitute corn starch or tapioca starch. Hope you enjoy them! -Celeste
jenna urben
March 16, 2019 at 10:38 amOMG YUM! I’ve never tried to make homemade crescent rolls but now I totally wanna give it a try 🙂 Your extra notes are so helpful