Breads

Crescent Rolls

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.

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Put your ball of dough on a a lightly dusted countertop or pie crust bag. Flatten slightly.

 

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Roll out to 14″ circle, slice into 8ths and roll inward.

 

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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.
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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.

Crescent Rolls

Prep Time: 15 minutes

Cook Time: 15 minutes

Total Time: 30 minutes

Ingredients

  • 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

Instructions

  1. 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.
  2. Add warm water, egg, and 1/2 c butter or oil, and mix with paddle attachment for 3-5 minutes.
  3. The dough should be like a thick, sticky batter, a little too soft and sticky to handle as you would regular roll dough.
  4. 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.
  5. 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.
  6. 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.
  7. 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.
  8. 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.
  9. 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.
https://thereislifeafterwheat.com/2014/11/perfect-dinner-rolls/

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31 Comments

  • Reply
    Donna
    January 26, 2015 at 7:11 am

    Can you use arrowroot powder instead of potato starch and won’t it go rancid if not kept in the refrigerator .Thanks

    • Reply
      LifeAfterWheat
      January 27, 2015 at 11:36 pm

      Hi 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!

  • Reply
    Gluten Free Flour Mix | ThereIsLifeAfterWheat
    May 5, 2015 at 9:42 am

    […] Perfect Dinner Rolls […]

  • Reply
    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 […]

  • Reply
    Shari Craddock
    December 9, 2015 at 12:26 pm

    What would you suggest for an egg substitute in this recipe?

    • Reply
      LifeAfterWheat
      December 9, 2015 at 2:45 pm

      I haven’t tried using an egg replacement, but others have told me that Ener-G egg replacer works well. Cheers!

    • Reply
      marion yoder
      April 5, 2017 at 2:37 pm

      Well beaten aquafaba should work too 🙂

      • Reply
        thereislifeafterwheat@gmail.com
        April 6, 2017 at 10:09 am

        Thank you!

  • Reply
    Joyce Holzapfel
    December 21, 2015 at 8:38 pm

    I 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?

    • Reply
      LifeAfterWheat
      December 21, 2015 at 10:06 pm

      They 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!

  • Reply
    kerri
    December 24, 2015 at 9:15 am

    I have a dairy intolerance – what would you recommend in place of the buttermilk powder? Or can I omit completely?

    • Reply
      kerridoesca
      December 24, 2015 at 9:17 am

      I’m sorry, I just reread your notes and see your recommendation for the buttermilk powder!

    • Reply
      LifeAfterWheat
      December 24, 2015 at 11:16 am

      Yes! I have made it by substituting 1 tsp vinegar (I use Bragg’s apple cider vinegar). Enjoy!

  • Reply
    Michelle
    January 7, 2016 at 12:15 pm

    Can 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?

    • Reply
      LifeAfterWheat
      January 7, 2016 at 3:27 pm

      I 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/

      • Reply
        Missy
        December 10, 2016 at 10:09 am

        This link is not working, and when I search for pizzeria style pizza, nothing comes up. Has this recipe been removed?

        • Reply
          thereislifeafterwheat@gmail.com
          December 10, 2016 at 5:16 pm

          Hi 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 🙂

  • Reply
    Fall in Love with Gluten Free! – Life After Wheat
    February 8, 2016 at 11:07 pm

    […] Buttery Crescent Rolls […]

  • Reply
    Kandi
    May 22, 2016 at 2:55 pm

    The 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…?

    • Reply
      thereislifeafterwheat@gmail.com
      May 22, 2016 at 8:51 pm

      So sorry Kandi, you add the entire 1/2 cup, I updated the recipe to reflect that. Thanks for catching it! ~Celeste

  • Reply
    Teesha
    November 6, 2016 at 1:36 pm

    Hello – 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.

    • Reply
      thereislifeafterwheat@gmail.com
      November 6, 2016 at 2:25 pm

      Hi 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!

  • Reply
    Janine
    December 25, 2016 at 3:10 pm

    I 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!

    • Reply
      thereislifeafterwheat@gmail.com
      December 27, 2016 at 10:33 am

      Love this Janine! Thanks so much for sharing your success. Glad you got to enjoy some delicious homemade rolls 🙂 -Celeste

  • Reply
    Katrina
    April 11, 2017 at 10:43 pm

    I 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!

    • Reply
      thereislifeafterwheat@gmail.com
      April 14, 2017 at 9:00 am

      Hi 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 🙂

  • Reply
    Rebecka
    April 14, 2017 at 8:32 pm

    These are THE best GF rolls I have found. My family asks for them every holiday now (even those who are not GF prefer them)!!

    • Reply
      thereislifeafterwheat@gmail.com
      April 16, 2017 at 8:48 pm

      I am SO glad everyone loves them, Rebecka!!

  • Reply
    Lezlee
    October 1, 2017 at 8:12 am

    I only have active yeast. Can I use that and have it rise for a little while before rolling the dough out?

    • Reply
      thereislifeafterwheat@gmail.com
      October 3, 2017 at 6:45 am

      Hi 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.

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