These gluten free rolls are perfectly soft, fluffy and so easy to make! Ready in just one hour, they are the perfect addition to any meal and will be enjoyed by everyone, gluten-eaters included! Dairy free option included.
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Rolls. They are the perfect addition to any meal and are one of those comfort foods that we all love to enjoy. After we started eating gluten free 7 years ago, we set out to make gluten free rolls that really tasted good. They had to be soft and fluffy and have a buttery taste.
Our first few attempts at making gluten free rolls were…er…special. They might have resembled hockey pucks more than a roll and they also might have ended up in the trash.
We kept trying, making tweaks and adjustments over the years until finally we cracked the code. We developed our Gluten Free Crescent Rolls and used that recipe for YEARS! It’s a great recipe that we still make often and works great for recipes like cinnamon rolls, pigs-in-a-blanket, and even pizza.
Get our Gluten Free Crescent Roll Recipe Here!
But sometimes you just want a regular, tall and fluffy dinner roll. One that you can pull apart and slather with butter or make into a sandwich with leftover Thanksgiving turkey. Ya know?
So we decided that this year we wanted to develop a recipe and publish for gluten free rolls before the holidays hit, so that you can enjoy these rolls too if you’re looking for the same thing. And here it is. As a base, we used Grandma’s dinner roll recipe that has been made every Thanksgiving for as long as we can remember. They are the best rolls you’ll ever eat.
They’re absolutely perfect with a bowl of Kale and Quinoa Chili or served alongside these Instant Pot Mashed Potatoes and creamy Gluten Free Gravy.
Gluten Free Rolls are Quick and Easy to Make
We made a few tweaks to the original recipe so that we would still achieve all that fluffy and buttery goodness while using a gluten free flour. And they are GOOD. No funky taste, no grittiness, perfectly light and fluffy and buttery. The only difference, really, is that these rolls take only 1 hour to make.
If you’re looking for a fun and easy variation, one reader said she adds spices and raisins, then tops with a thick cream cheese frosting to make hot cross buns. We think that’s a great idea! You can read the full comment from Suzy in the comment section below.
With gluten free yeast breads and rolls, you don’t need a second rise. So mix up the dough, shape, rise, and bake. BAM. ready in an hour flat. Be sure to read the directions closely as we include tips and tricks to help make this recipe a success. Keep in mind that we live at an altitude of about 4,000 feet, so you might need to adjust water or flour amounts a smidge based on your altitude.
We hope that you enjoy these gluten free rolls for holidays and many other meals! If you’re making them for the holidays, they’re perfect smeared with this 15 Minute Cranberry Sauce with Cider and Orange from my friend Brianna at Flippin’ Delicious
MAKING THIS RECIPE??? snap a photo, and tag @LifeAfterWheat on social media – we love seeing what you make!
Gluten Free Rolls (dairy free option)
These gluten free rolls are perfectly soft, fluffy and so easy to make! Ready in just one hour, they are the perfect addition to any meal and will be enjoyed by everyone, gluten-eaters included! Dairy free option included.
Ingredients
- 3 cups high quality gluten free flour (see notes)
- 1 T potato flakes (NOT potato flour)
- 1 T gluten free instant yeast, room temperature
- 3 T sugar
- 1 tsp salt
- 1/3 cup powdered milk (optional, but highly suggested - omit if dairy free)
- 1/4 cup butter, softened (see notes for dairy free)
- 1 egg
- 1 1/2 cups water, just warmer than room temperature
Instructions
- Add all ingredients to the bowl of a stand mixer in order listed. Add the salt and sugar on opposite sides of the bowl.
- Mix on low until ingredients start to combine, then on medium for 3 minutes. The mixture will be thick to start and then soften after a minute or so. The dough should be sticky and softer than regular roll dough, more like a sticky cookie dough.
- If it is too dry (not sticky, easily handled, or crumbly), add a tablespoon or two of water.
- Likewise, if it is too wet (more like banana bread, not able to be formed or handled at all in the next step), add a tablespoon or two of flour.
- Because the dough is sticky, you'll want to coat your hands in oil so you can easily handle it. Divide the dough into 12 equal pieces and form into balls with oiled hands. You might need to re-apply oil a few times.
- Place the balls of dough in a 9X13" baking pan and cover the pan with plastic wrap or a light towel.
- Allow to rise in a warm location until nearly doubled in size. I heat the oven to 120 degrees, then turn it off before putting the rolls in to rise. You can also turn the oven on to 350 to preheat and set the pan of rolls on top of the stove. This rising period tends to be fairly quick with gluten free rolls, so watch them closely - checking after 15-20 minutes.
- When the rolls have almost doubled in size, preheat the oven to 350 degrees F and bake for 17-20 minutes, until golden brown on top and done inside. If you omitted the dry milk powder, the rolls might not brown as much so check the inside if they aren't browned by 20 minutes.
- Remove from the oven and brush with melted butter. These rolls are best served warm but we put the leftovers in a Ziploc bag and they were still soft the next day.
- This recipe freezes well.
Notes
GLUTEN FREE FLOUR OPTIONS:
This recipe was tested with gfJules and Better Batter flour. Both work well, but gfJules is our favorite.
You can also use our homemade flour blend in this recipe, but add an extra 1/2 teaspoon xanthan gum per cup of flour (which equals 1 1/2 teaspoons xanthan gum for this recipe)
FOR DAIRY FREE:
Melt is our favorite dairy free butter substitute. We like the taste and texture and recommend using the stick variety. If you have another butter substitute you like, feel free to use it:)
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Nutrition Information:
Yield: 12 Serving Size: 1 rollAmount Per Serving: Calories: 166Total Fat: 6gCarbohydrates: 27gFiber: 2gSugar: 3gProtein: 4g
187 Comments
Jules Shepard
November 20, 2018 at 8:27 amThanks for the shout out! This is one of my favorite parts of Thanksgiving…or any day actually! Nothing better than a warm roll!
Martha J Wilkerson
September 29, 2021 at 3:16 pmHello, I made these and they were very good. They were very tall and risen right out of the oven but deflated to half that sized and hour later. I followed the recipe exactly. Yes they were done as I tested with a thermometer . Is this typical of this recipe to rise well and then flatten out after comes out of the oven
thereislifeafterwheat@gmail.com
September 30, 2021 at 5:39 pmThey may deflate a little, but not that much. What flour did you use?
Martha J Wilkerson
November 9, 2021 at 9:39 pmI used Better Batter. Internal Temp was 200 whenI took them out. Followed recipe as written. You stayed that the rolls were tested with Better Batter.
thereislifeafterwheat@gmail.com
November 10, 2021 at 11:58 amYou might try adding 2-3 tablespoons flour next time, they might need a little more flour. The dough should be super sticky, but still thick. Think between a regular bread dough and super thick banana bread batter.
Martha J Wilkerson
November 10, 2021 at 5:01 pmNovember 10, 2021 at 4:56 pm
Honestly, I bake by weight with a scale. When you say “cups” of flour that is tricky even with spoon & scoop. Measuring by weight is always accurate. GF floors can weigh anywhere from 120-140 grams per cup and that makes a huge difference. Do you have the weight measurement of the flour in this recipe?
thereislifeafterwheat@gmail.com
November 15, 2021 at 11:04 am1 cup of gfJules gluten free flour (which is what I recommend for this and all my bread/roll recipes) = 120 grams. Hope that helps!
Gabino Salgado
November 24, 2021 at 8:54 pmI just made these, however tried Kruztez gluten free flour and ended with biscuits not rolls. My wife still liked them. Could the flour make a difference why i got biscuits not rolls?
thereislifeafterwheat@gmail.com
December 2, 2021 at 10:33 amYes, gluten free flour blends behave very differently. Try gfJules or Better Batter next time, it’s worth it I promise!
Connie
November 21, 2018 at 12:37 pmThese look amazing! A question for you about the milk powder. My son and I are both gluten and milk intolerant. Is there anything we should use to replace the milk powder?
thereislifeafterwheat@gmail.com
November 21, 2018 at 1:37 pmYou can just leave it out Connie. The rolls might not brown as much, so just be sure to check the inside to see if they’re done instead of relying on browning. Enjoy! -Celeste
Karla
November 29, 2018 at 4:43 pmWonder if powdered coconut milk would work
thereislifeafterwheat@gmail.com
November 29, 2018 at 10:18 pmI have wondered that, but haven’t tried it yet!
Cynthia
April 17, 2019 at 7:50 pmLadies, I tried it with pwdered cocnut milk and it works just fine. I thought it would taste coconut or more sugary, but not at all. If anything it’s even better! 🙂
thereislifeafterwheat@gmail.com
April 19, 2019 at 10:38 amThanks for the info Cynthia!
Ellen
November 12, 2019 at 1:38 pmI also have used the powered coconut milk – works great!
thereislifeafterwheat@gmail.com
November 13, 2019 at 12:48 pmThanks for sharing!
Emma Hallard
July 24, 2020 at 7:34 pmThese look wonderful,but I am vegan,is there anything you recommend to replace the egg?I know there are ready made egg substitutes,or aquafaba etc,but is there a particular one that you think is best?thankyou for posting this lovely looking recipe
thereislifeafterwheat@gmail.com
July 27, 2020 at 1:13 pmI haven’t tried an egg substitute with this recipe, but would love for you to give it a try and let me know what works!
Maria Lick
March 6, 2019 at 1:36 pmMy first time making these I made them with Bobs red Mill 1to1 flour mix and yeast that I’ve had in my fridge. They didn’t rise very much at all but I baked them anyway , although the texture wasn’t light and fluffy, the flavor was great and I still like them. The next time I made this recipe I followed exactly and they rose beautifully, the texture was great but once they cooled the texture changed to not fluffy and light any longer. That too me isn’t too bad of an issue it’s the flavor of them that I think needs to improve. They don’t have any flavor at all.. I think it’s missing something , the first batch since it didn’t rise at all or very much still had that yeasty flavor which was appetizing. What do you suggest to add so that they have a nice bread flavor.
thereislifeafterwheat@gmail.com
March 6, 2019 at 8:23 pmHi Maria! I actually don’t recommend using Bob’s Red Mill for bread/roll recipes, it doesn’t rise well. I use Better Batter or GF Jules. You can try adding a little extra salt and/or butter, and be sure to butter the rolls when they come out of the oven. How long did the rolls take to rise? That might affect the “yeasty” taste.
Emma
April 7, 2020 at 7:50 amNot sure if anyone asked this, but can you use potato starch instead of potato flakes? If so, how much should be used?
thereislifeafterwheat@gmail.com
April 9, 2020 at 9:48 pmYou can omit the potato flakes if needed 🙂
Renee Hargraves
November 21, 2018 at 1:56 pmThis recipe looks wonderful and I can’t wait to try them! It’s been 10 years since we’ve had delicious yeast rolls. You mention the recipe works well for freezing. At what point do you freeze the rolls, before or after baking?
thereislifeafterwheat@gmail.com
November 21, 2018 at 2:07 pmI often freeze the leftovers, haven’t tried freezing before baking 🙂 -Celeste
Candace
November 23, 2018 at 4:25 pmI can’t eat potatoes is there a substitute I can use or just omit?
thereislifeafterwheat@gmail.com
November 24, 2018 at 9:47 pmYou can just leave them out Candace 🙂 -Celeste
Kristen
November 24, 2018 at 1:59 pmCan’t wait to try these! Wondering if I could sub the powdered milk with powdered buttermilk in this recipe?
thereislifeafterwheat@gmail.com
November 24, 2018 at 9:46 pmButtermilk powder won’t work as a substitute, I recommend sticking to milk powder or leaving it out. -Celeste
Kelsey
November 24, 2018 at 5:46 pmThese look delicious! I can’t eat nightshades, do you know of a good substitute for potato flakes? Thanks!
thereislifeafterwheat@gmail.com
November 24, 2018 at 9:45 pmHi Kelsey, you can just leave out the potato flakes 🙂 Enjoy! -Celeste
Sithean
November 25, 2018 at 8:16 amWhere do you get the potato flakes from?
thereislifeafterwheat@gmail.com
November 26, 2018 at 6:35 amYou can find them in any store, they’re just instant mashed potatoes 🙂 Be sure they’re labelled gluten free though!
Julie Meadows
November 25, 2018 at 10:23 pmDo you know the total carbs for one roll prepared as directed? Thanks.
thereislifeafterwheat@gmail.com
November 26, 2018 at 6:32 am27 grams 🙂
Julie Meadows
November 25, 2018 at 10:25 pmWould almond or coconut flour work?
thereislifeafterwheat@gmail.com
November 26, 2018 at 6:32 amHi Julie! No, almond and coconut flour work very differently and wouldn’t work in this recipe.
Katy Jansen
November 26, 2018 at 10:32 amDo you grease your pan before cooking rolls?
thereislifeafterwheat@gmail.com
November 26, 2018 at 2:33 pmYes, I usually use butter but you could use cooking spray as well.
Natalie DeBartolo
November 26, 2018 at 12:25 pmWould need to omit the milk – but will get that buttery flavor from a vegan butter to spread on afterward YUM! Hubby is going to be so excited. Where do you find GF yeast….
thereislifeafterwheat@gmail.com
November 26, 2018 at 2:32 pmYay! Hope you both enjoy it! Most yeast is gluten free, just check the packaging.
Krista
December 1, 2018 at 2:21 pmI made these with Namaste GF Flour blend, and they were BY FAR the best GF rolls I have ever had! I have been GF for almost 15 years, and tried everything, so that’s really saying something! THANK YOU for this recipe!
thereislifeafterwheat@gmail.com
December 1, 2018 at 5:09 pmGlad to know this recipe works with Namaste, so happy you enjoyed them Krista! Thank you for the feedback 🙂 -Celeste
Meg
December 1, 2018 at 9:46 pmI followed the recipe exactly except with different gf flour! They rose wonderfully but did not cook to be as fluffy and soft as yours pictured! Thoughts on what might have gone wrong?
thereislifeafterwheat@gmail.com
December 4, 2018 at 8:09 amThe recipe will turn out differently depending on the gluten free flour you use because they all perform differently. What kind of flour did you use?
Meg
December 4, 2018 at 8:17 amI kinda wondered if the flour might be part of it! I used Krusteze gf flour cause it’s what I had the most of, but I’m gunna retry with Trader Joe’s or Bella’s!
Sharon
December 16, 2018 at 6:39 pmCan this be made dairy free as well? Do you know of a powdered milk that is dairy free and if so can it be used in this recipe?
thereislifeafterwheat@gmail.com
December 16, 2018 at 9:38 pmHi Sharon! You can omit the powdered milk and use your favorite dairy free butter. I want to try using powdered coconut milk but haven’t gotten to it yet 🙂 Enjoy! -Celeste
Mary
December 17, 2018 at 2:41 amWe don’t consume animal products. Do you think a flaxseed egg would work? This recipe looks really good. Thanks.
thereislifeafterwheat@gmail.com
December 17, 2018 at 11:01 amHi Mary! I haven’t tried it, but I think it would work. Let me know! -Celeste
Michele B
December 17, 2018 at 7:00 pmMy GF flour blend is similar to yours but does not contain Xanthum gum…how much should I add total? Thanks!
thereislifeafterwheat@gmail.com
December 17, 2018 at 11:22 pmI would try 2 1/4 tsp.
Kortney
December 18, 2018 at 9:07 amThose look so perfectly fluffy! Nothing like a fresh roll with slightly melted butter… drool!
thereislifeafterwheat@gmail.com
December 19, 2018 at 9:04 pmSo true Kortney! Thanks for stopping by 🙂 -Celeste
Jennifer
December 19, 2018 at 7:17 amSo glad I found this recipe. I used to make a boxed mix of dinner rolls that I loved (Pillsbury I think) and haven’t been able to find a good recipe since going gf nearly 2.5 yrs ago. I can’t wait to try these. I plan on making them this weekend and if they turn out as good as I think they will, they’ll become a staple in my home.
thereislifeafterwheat@gmail.com
December 19, 2018 at 9:04 pmSo glad you found the recipe Jennifer! I hope you enjoy them 🙂 -Celeste
Alisa Fleming
December 19, 2018 at 4:29 pmI am in awe of how tender these rolls look! I wonder how well coconut milk powder would work in place of the milk powder rather than omitting it for dairy free?
thereislifeafterwheat@gmail.com
December 19, 2018 at 9:03 pmI bought some coconut milk powder for this exact reason, I’m going to test it and see! Thanks Alisa 🙂 -Celeste
Nadège
September 26, 2019 at 11:05 amBonjour! Ces petits pains ont l’air tellement bon! Quand vous utilisez la tasse comme mesure, cela représente combien de gramme à peu près? Le T veut dire “tasse”? Si oui, cela me semble beaucoup concernant la levure! Merci pour votre réponse. J’ai hâte d’essayer!
Nadège
September 26, 2019 at 11:07 amEt pour la farine? Le mix pain de Shaar conviendrait t’elle?
thereislifeafterwheat@gmail.com
October 9, 2019 at 9:53 pm1 cup is about 140 grams. T is short for Tablespoon, so not a cup! Hope that helps 🙂 1 tasse correspond à environ 140 grammes. T est court pour une cuillère à soupe, donc pas une tasse! J’espère que ça t’as aidé 🙂
Flo
December 26, 2018 at 9:59 amMade these for Christmas Day dinner. THE BEST Gluten Free dinner rolls ever!
The search is finally over! Thank you so very much!
To others: I suggest to go ahead and use Better Batter or a mock Better Batter flour blend. These are totally worth it!
thereislifeafterwheat@gmail.com
December 26, 2018 at 7:03 pmThank you, SO glad you love them!! -Celeste
Keisha
December 28, 2018 at 9:05 amI’d love to make your dinner roll & bread recipes. Would they work with Bob’s RedMill GF baking flour? It’s one if the few I can purchase where we live.
thereislifeafterwheat@gmail.com
December 29, 2018 at 8:34 pmHi Keisha! I don’t love Bob’s Red Mill for yeast breads and rolls, I would recommend getting Better Batter or GF Jules from Amazon…you can find a link in the post if that’s easier 🙂 -Celeste
Claire
December 31, 2018 at 4:14 pmFinally a simple & delicious gluten free roll! I have tried to make several other gluten free bread recipes & had yet to find one I’d bother with making a second time. They were always too difficult, too crumbly or too hard. These were wonderful….soft & delicious just like I remember a “real” roll tasting. My celiac daughter asked if I could make them every week! Thank you.
thereislifeafterwheat@gmail.com
January 4, 2019 at 8:43 amI am so glad you and your daughter have found a recipe you love Claire! Have you tried my cinnamon roll recipe? You might like that as well 🙂
Valerie
January 2, 2019 at 3:55 pmHoly moly, I’m making this but have had to use a ton more flour so far (it’s been raining for 2 days so very moist environment). Pray for me. Lol!
thereislifeafterwheat@gmail.com
January 4, 2019 at 8:40 amHi Valerie! Keep in mind the dough is supposed to be VERY wet and sticky! How did they turn out?
Valerie
January 14, 2019 at 3:29 pmYou were right, and they were a bit dry, but not bad at all. I’m trying again today! I’m so excited to have found this recipe. This is the one thing my son misses the most.
thereislifeafterwheat@gmail.com
January 14, 2019 at 3:55 pmHope they are good and moist this time, enjoy! -Celeste
Hope Johnson
November 15, 2019 at 5:49 pmI was so excited to see your recipe! My grandson is GF and bread is no longer a staple for him. All the gf breads we’ve tried are dense, very dry and just plain AWFUL! I made a batch from your recipe today and they turned out beautifully!! They were so very soft and fluffy but tasteless. My husband said the same thing. But I see that you suggested that we add more butter or salt. I will try that the next time. I use Better Batter GF flour when I make anything for him as it is the best I’ve found.
I have also found that if I add a small package of instant pudding to his gf cakes they turn out moist and very good! It really makes a difference!
thereislifeafterwheat@gmail.com
November 16, 2019 at 11:13 amI haven’t had that problem, but try adding extra salt and brushing with plenty of butter when they come out.
Cecy
January 14, 2019 at 8:15 pmDid anyone ever get a chance to try it with powdered coconut milk yet?
Betsi
January 17, 2019 at 1:52 pmI made these with powdered milk powder. The texture and fluffiness was great! We could taste the coconut slightly but if you don’t mind that it works very well.
thereislifeafterwheat@gmail.com
January 17, 2019 at 2:39 pmGlad to hear it works with powdered coconut milk too, thanks for letting us know! -Celeste
Heather Schneider
February 9, 2019 at 1:39 pmI cant believe how soft and fluffy these look! Will need to try very soon!
Wendy
February 17, 2019 at 3:01 pmAs all gluten free flours have different weights can you give the weight of your 3 cups that will help adjust to a different flour. Does your flour mix have xanthum gum in it. If my mix does not is 1 teaspoon the recommended amount?
Amy
February 17, 2019 at 9:13 pmThese sound amazing!! We’re gluten, dairy, egg, and soy free though(along with peanuts and treenuts). I know what butter we can use but do you think we could use an egg replacer or some other egg substitute? I think trying the powder coconut milk would be a good idea too! Can’t wait to try these if I can figure out the egg issue. Thank you so much for sharing the recipe!!!
thereislifeafterwheat@gmail.com
February 19, 2019 at 1:53 pmHi Amy! I haven’t tried this recipe with an egg replacer yet but I’m guessing it would work. Let me know what you end up using! -Celeste
Julie
March 11, 2020 at 3:23 pmCan you substitute milk for part of the water as we do not use powdered milk?
thereislifeafterwheat@gmail.com
March 19, 2020 at 2:38 pmYou can omit the dry milk powder if needed 🙂 It just might not brown as well.
Sheena Koeneke
February 18, 2019 at 9:42 amWhat can you use in place of potato flakes? On my list of can’t have, but would love to ttry this recipe
Thanks
thereislifeafterwheat@gmail.com
February 19, 2019 at 1:52 pmHi Sheena! You can omit the potato flakes if needed:) -Celeste
Caroline
February 25, 2019 at 1:34 amHi just checking – what’s the difference in measure between a T and a tsp? Don’t want to muck up my attempt at these. Thanks x
thereislifeafterwheat@gmail.com
February 25, 2019 at 1:19 pmHi Caroline! Sorry for the confusion. T is a tablespoon and tsp is a teaspoon. Happy baking! -Celeste
Noelle
February 27, 2019 at 11:19 amThis was my first GF bun recipe and it turned out AMAZING!! WIll be making again and to be honest very often, thank you!!!
thereislifeafterwheat@gmail.com
February 27, 2019 at 4:53 pmYay! So glad you enjoyed the rolls Noelle! -Celeste
Kristen Wood
February 27, 2019 at 10:16 pmOh my gosh, these look like the perfect rolls! I can’t wait to try them!
Kelly
February 28, 2019 at 6:08 pmWhat a lovely fluffy gluten free roll. Looks amazing!
Sandi
March 4, 2019 at 11:22 amThese look so fluffy and delicious…I bet they are great dipped in hot stew!
Leslie
March 5, 2019 at 8:43 amBeautiful texture on these rolls. They don’t “look” gf at all. I’m with you about just wanting a roll to split open and slather with butter.
JustTabandMe
March 11, 2019 at 6:16 pmWe’ Gluten and lectins free because of autism issues. Would cassava flour work?
thereislifeafterwheat@gmail.com
March 11, 2019 at 11:33 pmI haven’t tried using cassava flour, so I’m not sure if it would work or not.
Alexandra
March 12, 2019 at 2:29 pmCan you explain how to do the yeast part? I wasn’t sure if i needed to proof the yeast and take a Tablespoon of the proof yeast?
thereislifeafterwheat@gmail.com
March 12, 2019 at 4:16 pmHi Alexandra, you can just add the dry yeast right into the bowl, no need to proof.
Beth
March 15, 2019 at 2:37 pmCan you use active dry yeast or only instant? (These rolls are fantastic by the way)!)
Tammy Brown
March 18, 2019 at 11:07 pmI am sugar free. Is there a substitute which will work well for this recipe? I really want to try it!
Rozelyn DeSagun
March 22, 2019 at 2:07 pmI’ve been looking for light and fluffy gf rolls for a long time. These look really good. I can’t wait to try this recipe. Do you know if it will work with flax goo as egg substitute?
thereislifeafterwheat@gmail.com
March 25, 2019 at 9:44 amI haven’t tried that yet Rozelyn, if you do, let me know how it turns out! -Celeste
Margaret E Clegg
March 23, 2019 at 4:11 pmDon’t think I’ve ever made rolls from scratch before. This looks easy enough that I may just need to try it!
AlyshaT
March 24, 2019 at 1:23 pmIs there a substitute for the sugar? I want to make these for my mom, who is GF and SF, would they work with coconut sugar, swerve, stevia powder?
Thankyou!
thereislifeafterwheat@gmail.com
March 25, 2019 at 9:44 amAbsolutely Alysha. I haven’t tried any of those methods specifically, and would vote for honey or coconut sugar first. Any of the options should work though, let me know how it goes and enjoy! Celeste
AlyshaT
March 25, 2019 at 10:02 amSo I made them last night, I used the Premium Gold brand GF all purpose flour(flax and ancient grains).
And used coconut sugar instead of regular.
They didnt brown(I probably could have toasted them on top with the broiler) , but they came out tasting like wheat dinner rolls! My husband(who refuses to eat gluten free anything) absolutely loved them!
Definitely keeping this recipe!
Thankyou for sharing this awesome recipe!
Suzanne
March 28, 2019 at 6:21 pmThese look fantastic! My husband is GF and DF and he is going to be sooo impressed if I can pull off making these. 🙂
Lisa
April 2, 2019 at 9:07 pmIs this also wheat free? What does T mean is tablespoon?
thereislifeafterwheat@gmail.com
April 4, 2019 at 10:01 amYes Lisa, everything on our site is gluten free, wheat free, and soy free! And you are correct, T stands for tablespoon. Hope you enjoy, let me know if you have any questions along the way. -Celeste
Susan
April 4, 2019 at 8:03 pmIt’s 10:00 pm and I just took these out of the oven!! Ohhhhhh, are they ever good! I used Jules gf flour, the best as far as I’m concerned. I’m just thrilled that they turned out so good. Thank you for a great recipe!
thereislifeafterwheat@gmail.com
April 8, 2019 at 8:59 amSo glad you enjoyed them Susan! GF Jules is one of my favorite blends 🙂 -Celeste
Judy
April 7, 2019 at 1:17 pmI had to use more like 4 cups of flour to keep it from being sticky
thereislifeafterwheat@gmail.com
April 8, 2019 at 8:58 amHi Judy, the dough is supposed to be sticky, gluten free dough does better that way.
Autumn
April 7, 2019 at 7:25 pmHow do you freeze this recipe? Do you freeze the rolls after you bake them or do you freeze the dough? If you freeze the dough, it is before or after it rises?
Just made these and they were very good!!
thereislifeafterwheat@gmail.com
April 8, 2019 at 8:58 amSo glad you enjoyed them! I haven’t tried freezing before baking, I always freeze after.
Autumn
April 8, 2019 at 10:44 pmPerfect! I’ll have to try that.
Candy
April 10, 2019 at 12:13 pmThese look fantastic! Almost like the “real” thing
Talor Green
April 12, 2019 at 5:37 pmHello!!
I am making these this evening and was wondering if I prepare the yeast beforehand and add to bowl?
thereislifeafterwheat@gmail.com
April 12, 2019 at 8:47 pmI don’t proof the yeast beforehand, I just add all the ingredients together and mix!
Geneva
April 13, 2019 at 11:31 amWhat does the t stand for. tsp or tbls
thereislifeafterwheat@gmail.com
April 16, 2019 at 8:38 amSorry for the confusion Geneva, T stands for tablespoon in all my recipe, tsp for teaspoon. Hope you enjoy the rolls!
Lauren
April 20, 2019 at 3:41 pmThese rolls look beautiful! I’m always looking for roll recipes to try, I can’t wait to make this one!
suzy
May 3, 2019 at 1:37 pmI haven’t even tried these yet as plain dinner rolls. I have simply added spices and raisins to the dough and frosted with thick cream cheese frosting to make Hot Cross Buns. I think you should suggest it as a variation. They were delicious and really simple to whip up.
thereislifeafterwheat@gmail.com
May 7, 2019 at 11:04 amSuzy, that’s a great idea!!! I’ll add that into the post. Thanks so much! -Celeste
lauren
July 12, 2019 at 12:28 pmi made some of these for myself and they were so delicious! my mom is paleo so she couldn’t have them, so i decided to replace the powdered milk with coconut milk powder, coconut sugar instead of normal sugar and instead of butter i used palm shortening and they turned out amazing!! i was hesitant that it would turn out to have a coconut taste but i didn’t taste any coconut!!! thank you!!!
thereislifeafterwheat@gmail.com
July 13, 2019 at 3:50 pmThanks for letting us know what subs you used Lauren! -Celeste
Suzanne
August 15, 2019 at 11:27 amMy mouth is watering… These are on the must-have list now for ALL holidays. My husband will thank you!
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August 21, 2019 at 10:28 amEnjoy!!!
Sandy Bruguiere
August 18, 2019 at 9:27 amHas anyone used Jovial gluten free flour? It is amazing.
Andrea
October 12, 2019 at 6:42 pmMade with King Arthur’s measure for measure, and with coconut cream. All the kids loved them. Thanks!!! Been looking for a biscuit recipe for quite a while.
thereislifeafterwheat@gmail.com
October 13, 2019 at 7:01 amYay! So glad your kids were able to enjoy some muffins! -Celeste
Sherri
November 14, 2019 at 12:53 pmThis sounds great! Did you use all the original recipe ingredients and add the coconut cream? How much coconut cream did you add?
Thanks
Alene t
November 13, 2019 at 10:25 amI made these exactly as you indicated, and they actually seem to be real rolls! Two question though. One, how do you get the tops of yours so smooth looking? I oiled my hands. Mine look craggy. Two, do you think I could make these smaller to serve with Thanksgiving dinner? They seem a little too big for a bread basket with such a big dinner. I could roll them smaller, I assume, and use two smaller pans for baking, and take less time for baking. Do you think they would be as plump and bread-y? I just ate one of my most misshapened ones and they are so good! Thank you!!
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November 13, 2019 at 12:47 pmSo glad you are enjoying the rolls Alene! Try to make a round ball and tuck in the edges underneath so the top is smooth – does that make sense? Feel free to make them smaller, you can still bake in the same size pan, just keep an eye on them as they will probably not need as long of a baking time.
Alene
November 20, 2019 at 11:37 amThank you! Btw, I don’t know why 2 of my messages showed up. Sorry about that. I tried to delete one and it just didn’t work. Oh well.
Alene
November 13, 2019 at 2:13 pmHi. I made these today, and they are delicious! I have two questions. One, yours are smooth on top and mine are craggy-ish. How did you get them flat? Two, do you think that I could make the rolls smaller without a problem? I am serving them in a bread basket on Thanksgiving, and they seem a little large for such a heavy meal. Would it compromise the tenderness of the inside of the rolls? Thank you! I plan to eat this batch all by myself! Lol!
Jenna Duff
November 14, 2019 at 3:25 pmHi, was wondering if anyone has had success making these with an egg substitute? These look fantastic and I would love to try them out for Thanksgiving for our extended family with allergies. I have to prepare dishes to be gluten free, soy free and vegan!
Anita Garcia
November 19, 2019 at 8:41 pmHey do you happen to know how to convert this recipe for altitude? I live at 1,535.
Anita Garcia
November 19, 2019 at 9:57 pmAlso can you mix by hand? I don’t have a stand mixer.
And do you have an opinion on Pillsbury GF Flour?
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November 20, 2019 at 11:15 amYou can mix by hand, but you’ll need a little elbow grease and a few extra minutes 🙂 I don’t love Pillsbury flour, my favorite is Better Batter which you can order online.
thereislifeafterwheat@gmail.com
November 20, 2019 at 11:15 amSorry Anita, no idea. I’m at about 4,500 feet. Maybe try a Google search for that one 🙂
Kari
November 24, 2019 at 8:01 amI just made these yesterday. They taste incredible. Quick issue though: mine doubled in size … flat. They came out like muffin tops vs. biscuits. I rolled them into balls, I let them rise, not sure what I did wrong. Should they have not had space between each roll when they were out on the tray to rise?? I gave mine space between rolls. But that’s all I can see that might have caused flat rolls.
Oh, one thing I did that really made me smile, I brushed half the rolls with melted butter, but the other half I put a few dashes of garlic powder in the melted butter before brushing them. Sooo tasty.
thereislifeafterwheat@gmail.com
November 25, 2019 at 9:22 amGarlic salt is a great idea! I bake mine in a 9×13″ pan so they are fairly close together and they rise beautifully that way 🙂
Sara Korthuis
November 26, 2019 at 11:01 amHave you tried mixing them before hand, freezing and baking them a different day? I’m thinking of making them today and baking them Thanksgiving morning. My gluten-free, bread-loving husband is so thankful for delicious rolls again, and my kids love them too! Thank you for the recipe.
thereislifeafterwheat@gmail.com
November 26, 2019 at 12:54 pmSorry, I haven’t tried that yet.
Kate
December 25, 2019 at 11:22 amThank you so much for this recipe! I used Pamela’s gf mix and it worked perfectly. I’ve used it for buns, baguettes and as cinnamon monkey bread. It’s a game changer!
Lauren
February 21, 2020 at 11:56 amIf I omit the milk/coconut milk powder, would you recommend I bump up the amount of potato flakes?
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February 21, 2020 at 1:02 pmNope, just omit the milk powder 🙂
Barkley
February 25, 2020 at 1:42 pmDelicious! Mine didn’t brown because left out the powdered milk. I used 1 1/4 cups water and 1/4 cup heavy cream instead of the plain water. I also used Pamela’s gluten free pizza crust mix (measured to 360 g + I added 3 tbsp) since it was a similar ingredient list to the recommended Better Batter brand. Using an ice cream scoop, I made 12 mounds in the pan and there was about a half inch gap between each roll before it rose to fill the pan without any gaps between rolls. Nice fluffy gluten free rolls. Easy gluten free rolls in less than an hour.
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February 26, 2020 at 8:19 amThanks for letting us know how you made the rolls, so glad you enjoyed them!
Connie
March 19, 2020 at 3:59 pmI keep meaning to leave a review, but forgetfulness runs in my family 🙂 I made these for Thanksgiving and took them to my in-laws. They were so good, and everyone thought that they were regular rolls! They asked to keep the left-overs, and that has never happened before. The best gluten free rolls that I have ever made! Thanks for the recipe.
I did use powdered coconut milk and it worked great.
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March 21, 2020 at 1:36 pmWow, that’s great Connie!! Thank you so much for sharing!
Katie
March 26, 2020 at 3:52 pmCan I nake these with almond flour?
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March 26, 2020 at 9:42 pmAlmond flour behaves differently than a standard flour blend normally used in this recipe, so sorry, but I don’t think it will work.
Drake Peterson
June 20, 2020 at 8:23 pmCould this recipe be easily used for orange fairy rolls that are gluten free?
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June 22, 2020 at 10:10 amI’ve never made orange fairy rolls, but the dough could definitely be used in any recipe calling for roll dough.
Janine
August 31, 2020 at 2:19 pmI’ve made these rolls twice. They have a good taste, but they were very dense. Does the yeast go in the mixing bowl separate from the water? I may need to try again!
thereislifeafterwheat@gmail.com
September 3, 2020 at 3:00 pmHi Janene, thanks for stopping by! Make sure your yeast is fresh. The dough should be too sticky to handle with your hands, so if it isn’t then add a little extra water until it is. Gluten free baked goods soak up more moisture than regular baked goods. Lastly, be sure to use a flour I recommend on the recipe card; My absolute favorite for yeast breads/rolls is gfJules, it works wonders!
Sarah M Graham
September 30, 2020 at 1:45 pmI have been making these rolls since last Thanksgiving and love them. I ran out of BB & GF Flour, so I used Cup4Cup. They tasted just as good to me! Thank you so much for sharing all of your recipes and expertise. I had given up on gluten free bread products! I was so tired of all the gritty tasting food, and hard biscuits that didn’t rise. I love to cook and was nothing but frustrated, so I had given up! Now I am enjoying rolls, muffins, bread, and biscuits again thanks to you 🙂
thereislifeafterwheat@gmail.com
October 1, 2020 at 9:51 pmSarah, thank you so much for this thoughtful comment! I am so happy to hear you’re enjoying your favorite foods again, and thanks for sharing that Cup4Cup works well. XO Celeste
JB
October 5, 2020 at 3:09 pmWhat is the best method for freezing?
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October 6, 2020 at 11:32 amI always bake as directed, cool completely, and pop into freezer bags.
Monica
October 7, 2020 at 9:43 amWould cup4cup work well with this recipe?
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October 8, 2020 at 10:29 amI haven’t personally tried it, I recommend gfJules as a first pick, Better Batter as second, and Namaste as third. Cup4Cup might work though!
Francine Singer
October 8, 2020 at 6:45 amThe bread loos good, I am intolerant to corn, I can’t do any corn flour, corn starch,or xanthan gum.
thereislifeafterwheat@gmail.com
October 8, 2020 at 10:27 amBetter Batter is corn-free, and even has a new gum-free flour blend you could try. I haven’t used the gum-free blend yet, but their regular corn-free flur works great with this recipe!
Monica
October 9, 2020 at 2:21 pmI’m a little confused about the 1 T gluten free instant yeast, room temperature. I bought the Baker’s Corner Fast Rising Instant yeast. Do I mix that in water or room temperature dry. If added to room temp water, how much water? Or is it to be mixed with the 1 1/2 C warm water in recipe before adding all ingredients in bowl?
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October 10, 2020 at 11:29 amNo need to proof it in water first, just add in with your dry ingredients 🙂
Maria Geraldino
October 27, 2020 at 4:19 pmHi there!
Thank you for this recipe, they are super easy to put together, fluffy and delicious.
Mine did not brown as I didn’t use milk, that’s ok. Used GF Jules flour and came out just right.
Just wanted to stop by and tell you that the pictures for this recipe (which Im sure are yours) are on the blog https://tastefulfood.me/ You probably knew but still, very uncool.
thereislifeafterwheat@gmail.com
October 28, 2020 at 2:01 pmSo glad you enjoyed the recipe! I wasn’t aware that my photos are on that site, but yes, unfortunately it isn’t surprising. Copyright infringement on the web is a real problem and a lot to keep up with. I appreciate the heads up.
Elle
November 7, 2020 at 8:45 pmLove this recipe! Just tried it last night and will definitely be making for Thanksgiving!
Question, if I were to make the dough the day before could I let them rise and then refrigerate the dough and bake fresh the following morning?
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November 10, 2020 at 8:59 amI haven’t tried doing that, let me know if you do! XO Celeste
Karen M.
November 15, 2020 at 7:24 pmI tried these today and followed the recipe exactly except I had to leave after mixing and let rise in the bowl. It only rose a little. I made into balls and let rise again and they rose a little also. The dough seemed really sticky so I added alot more gf flour. Not sure if this was why they were very heavy. They still had great flavor but a little dense. I am going to try again and use the stickier dough and not let rise twice.
thereislifeafterwheat@gmail.com
November 17, 2020 at 1:33 pmKaren the dough is supposed to be too sticky to handle with your hands to allow for the rice in the gluten free flour to soak up extra moisture. To give you an idea of the texture, it will be like thick banana bread batter. Also, gluten free doughs only need one rise and you’ll get more of a lift that way. Lastly, the flour makes a big difference too! Not sure what kind you were using but gfJules is my absolute fav for yeast breads/rolls, I always get the best rise with that one. Thanks for the comment! XO Celeste
Jane
November 16, 2020 at 4:52 pmI made these today for my daughter in law – she had an accident the other day and is still pretty sore so I brought them dinner and these rolls. She’s the only one in the family thats gluten intolerant so it’t not feasible for me to stock up on different brands of flour – I have to make do with what’s available. I had two options for that…Robin Hood All Purpose Gluten Free and Bob’s Red Mill 1 to 1. Sorry to say that the Robin Hood flour is horrible – soaks up so much liquid you nearly have to double the amount of wet ingredients and then let it sit for half hour to soak it up. I used the Bob’s Red Mill for these. They did rise but not by a lot. I just heard from the daughter in law and she gave them a big thumbs up! Even my son who doesn’t have any gluten issues said they turned out reallly good! Now I can make sure she isn’t left out anymore for family dinners! Oh and btw, for forming the buns I just used my ice cream scooper lol…I only got 11 that way but my hands stayed nice and clean!
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November 17, 2020 at 1:30 pmThanks for sharing how you made them Jane, I’m so glad your daughter-in-law was able to enjoy them. And an ice cream scoop is a win! XO Celeste
dawn
November 24, 2020 at 11:23 pmI see skipping the potato flakes and milk powder is an option. It’s ok to skip both? Also I could make your flour blend or use Namaste blend. Do you know if either works better than the other? Thanks.
Sandy
March 28, 2021 at 5:17 pmI used bob’s red mill 1 to 1 flour and they rose great but flattered while baking – it also wasn’t clear from your directions if I was to use dry yeast or mix it per package directions with sugar and water. Probably won’t make these again since they fell.
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March 29, 2021 at 9:50 pmI don’t recommend Bob’s Red Mill 1:1 flour for any yeast recipes, it just doesn’t perform well. I use instant yeast and mix it right in without mixing it with water/sugar first and use gfJules flour which is my go-to for yeast recipes.
Terrie
October 15, 2021 at 1:51 pmI have all of your listed ingredients on hand however I don’t have a standing mixer. Any suggestions on how I can still make this recipe?
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October 16, 2021 at 12:12 pmYou can use a regular mixer. If yours doesn’t handle the dough well, you can finish by hand. Just be sure to make sure it is mixed well!
Terrie
October 25, 2021 at 7:24 pmThis was my first time making your recipe and I’m thrilled to say they came out of the oven picture perfect. Lightly browned and they stayed light and fluffy. Wonderful recipe, thank you.
Miranda
November 8, 2021 at 6:58 pmFirst time making these and they were amazing! I used cup4cup flour otherwise stuck to the recipe and had great results! Thank you for sharing!
Sheree
November 20, 2021 at 3:54 pmSo I have a question. Can I just use warm milk instead of water and powdered milk in this recipe and achieve the same effect? Is the powdered milk used as a protein based stabilizer?
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December 2, 2021 at 10:47 amI have had the best results with water and powdered milk and haven’t done much testing with using warm milk.
Anne
November 24, 2021 at 5:56 pmWe’re relatively new to being GF and have been pretty disappointed by all the different (and expensive!) breads and rolls we’ve tried, so I’m excited to try these because they look amazing in your photos. I’ve been using the Domata cup for cup GF flour – do you have experience with that and if so, do you think it’d work well for this recipe? I saw in a couple of the previous comments that you said different GF flours all work a little differently, so just curious. Thanks!!
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December 2, 2021 at 10:43 amSorry, I don’t have any experience with that type of flour. gfJules is definitely my favorite for yeast breads, and Better Batter will work as well.
Roxanne
December 1, 2021 at 7:59 amMade these rolls using recipe for your “homemade flour blend” which makes 3 cups, and in those instructions it says if using this flour to make yeast products to add an additional 1/2 tsp xanthan gum per cup of flour.
But in the Notes part of the rolls recipe it said “If using our homemade blend, add an extra 1 tsp of xanthan gum. (not per cup of flour or anything else). A bit confusion. Should I have added 1.5 tsp or just 1 tsp to the rolls recipe? I decided to just add 1 tsp extra of xanthan gum and they seemed to be rising well enough while baking, which took an extra 5 min as the centre was still doughy and once out of the the oven they sank back down and were pretty dense, not fluffy at all. Any advice on how to tweak this at all? Should I try it without adding any extra xanthan gum?
thereislifeafterwheat@gmail.com
December 2, 2021 at 10:43 amHi there, sorry for the confusion! 1/2 teaspoon of xanthan gum shouldn’t make a big difference in this recipe, it sounds like the dough could use a little extra flour, and/or a slower rise time to prevent falling. You’ll want the dough to be somewhere between regular bread dough and an extra thick banana bread batter, basically an extra-sticky dough. Allow for enough rise time for the rolls to double in size. Hope that helps! XO Celeste