Soft, light, and tender, these gluten free crescent rolls are easy to make and ready in less than an hour! Free from gluten, soy, oats, and dairy.
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 recipe was developed, and it’s the only one we use! 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 how you use this dough.
Updated post with better photos and a step-by-step video are coming soon!
Perhaps one of the biggest bonuses is that these rolls are ready in less than an hour. I highly suggest investing in a pie crust bag, they’re inexpensive and make rolling out the rolls a cinch! The step-by-step pictures below are shown just using a countertop dusted with potato starch.
Put your ball of dough on a a lightly dusted countertop or pie crust bag. Flatten slightly.
Roll out to 14″ circle, slice into 8ths and roll inward.
Bend the rolls into a crescent shape and put on a parchment lined baking sheet. Let them rise on the stovetop while the oven preheats, then bake about 10 minutes.
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.
- 1 1/2 cups high quality gluten free flour mix-see notes
- 1 T instant yeast
- 1/2 cup potato starch (substitute with flour mix if using GF Jules or Better Batter)
- 1 tsp xanthan gum if using my flour mix OR 2 tsp if using a flour mix which doesn't have xanthan gum added OR no xanthan if using GF Jules or Better Batter
- 1/4 cup sugar or honey
- 1/2 tsp baking powder
- 1/4 tsp salt
- 1/2 cup + 2 T warm water (barely warmer than room temp)
- 1 egg
- 1/2 c butter, almost melted OR neutral oil
- Extra flour or potato starch for dusting
- butter, melted, optional
- In bowl of stand mixer, combine flour mix and potato starch (or 2 cups flour), yeast, xanthan gum, sugar (if using honey, add that with the wet ingredients later), baking powder, and salt until combined.
- Add warm water, egg, and 1/2 c butter or oil, and mix with paddle attachment 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 extra flour or potato starch OR dust your countertop with 2 T of flour or potato starch. You'll need more flour/starch for dusting if using a countertop.
- Scrape the dough into a ball shape on your dusted area and sprinkle a little more flour/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. You can brush with melted butter if you want, or leave it off to keep these rolls dairy free. 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 lined with parchment paper, 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 minutes or so.
- 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 up to 3 days, 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.