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.
Missing soft, pillowy rolls? I got you! These gluten free rolls don't taste gluten free and are also super easy to make #win. These really are the best gluten-free dinner rolls I know you're going to love them!
With this roll recipe, you won't need 5 different flours or ingredients you can't pronounce. It's a simple recipe that uses only a handful of ingredients and takes just over an hour, start to finish.
Did you know I have an entire cookbook that teaches you how to make great-tasting gluten free bread at home, and includes over 30 recipes? You can find it on Amazon or download a digital copy here
IS THIS YOUR FIRST TIME MAKING GLUTEN FREE BREAD ROLLS?
The process for making a gluten free yeast rolls recipe is quite a bit different than when you're baking traditional dinner rolls.
I still remember the first time I attempted gluten-free dinner rolls and just swapped a gluten free flour blend in a regular recipe. They balls of dough kinda resembled hocky pucks, didn't rise at all and ended up in the trash.
I just about cried because the flour was so expensive and it was such a disaster, and I want you to have a better experience!
I have a full post on How to Make Gluten Free Rolls, but here are the basics to making homemade gluten-free rolls:
- Extra liquid. Because gluten-free flour absorbs more moisture than wheat flour, you'll need extra liquid. This is key and insures that you have a soft, light, and squishy roll that isn't hard or dense or crumbly. This means that you'll have an extra wet and sticky dough.
- No kneading. Yep, you read that right! Gluten is what creates elasticity in baked goods, and is honestly a little needy. It requires a certain amount of kneading in order to create the right texture. The good news is, we're not using gluten! Instead, you'll be using a gf flour that contains xanthan gum which acts as a replacement and requires no effort on your part. You'll simply add all the ingredients to a bowl, mix, and move on to the next step.
- One rise instead of two. Because we aren't using gluten, the dough actually rises better with just one rise.
- Use a paddle attachment instead of the dough hook if using a stand mixer. Remember that we're adding extra liquid to make this a wet dough? It's more the consistency of a thick banana bread batter than a regular yeast dough so the paddle attachment works perfectly. Don't worry, the rolls come out just like regular rolls!
INGREDIENTS IN GLUTEN-FREE ROLLS
Amounts and full instructions are found in the recipe card below.
You might have seen a gluten free bread rolls recipe that calls for things like apple cider vinegar and baking powder, but I've found that with the right gluten-free flour these aren't necessary.
- Gluten-free flour blend that works well with bread recipes (more on that below) I always use gfJules all purpose flour because it makes the fluffiest rolls every time but there are a couple other options.
- Instant potato flakes NOT potato flour, the instant mashed potatoes. Be sure it is unflavored. If you don't tolerate potatoes or just don't have any on hand, you can leave this out, although it does improve the texture.
- Gluten free instant yeast be sure it's at room temperature and be aware that some yeast is not gf so be sure to check labels! You can use active dry yeast, but it will increase the rise time.
- Sugar or you can substitute honey if you prefer.
- Salt I use salted. If using unsalted butter, increase the salt by ¼ teaspoon.
- Powdered milk gives gluten free bread rolls a rich flavor and helps with browning. I've found that whole milk like this one gives the best flavor. If you're dairy free, you can substitute powdered coconut milk or leave it out.
- Butter, softened. You can use a vegan butter for dairy for dairy-free rolls. Melt brand is my favorite brand and I suggest you use the stick variety.
- Egg helps with texture and rise. To make this recipe egg-free you can use an egg replacer. I've had good success with Bob's Red Mill egg replacer.
- Warm water just warmer than room temperature
- Psyllium husk powder is totally optional, but I've found that it does improve the texture and add it when I have some on hand.
HOW TO MAKE GLUTEN FREE ROLLS
You'll be surprised at how easy it is to make gluten free dinner rolls! They are actually a lot easier than traditional wheat rolls and taste every bit as good. Here are the basic steps:
Step 1: Add Ingredients
To the bowl of a stand mixer fitted with the paddle attachment, add all your dry ingredients, then wet ingredients.
PRO TIP: I've been told that a hand mixer also works, if you don't have a stand mixer. Use an extra large mixing bowl so the dough isn't as tall and doesn't creep up the beaters.
Step 2: Mix
Start mixing on low to combine, then bump up to medium speed and beat for 3-4 minutes.
PRO TIP: Altitude, humidity, how you measure the flour, and other factors can affect the texture of your dough. The batter should be the consistency of a thick banana batter when you're done mixing, definitely too sticky to be worked with your bare hands. If it seems too thick, add a couple tablespoons of water. If it seems too thin, add extra flour a tablespoon at a time.
Step 3: Shape Dough
Shape into rolls by scooping the gluten-free dough with an ice cream scoop or large cookie scoop into a greased 9X13" baking pan, or divide the dough into 12 equal pieces and form each dough ball with your hands. For best results, coat your hands in tapioca starch, water, or a little oil to keep the dough from sticking.
PRO TIP: using food-grade gloves keeps your hands clean and reduces stickiness.
Step 4: Rise Dough
Loosely cover the pan with a light, clean kitchen towel or plastic wrap and let the dough rise in a warm place for 30-60 minutes. I use the proof setting on my oven and they're ready to bake in about 40 minutes.
PRO TIP: If you don't have a proof setting on your oven, you can heat your oven to the lowest temp (usually 170 degrees F), then turn it off. Open the door for a minute to slightly reduce the temperature, put your pan inside, and close the door.
Step 5: Bake
When the rolls have doubled in size, gently brush tops of the rolls with an egg wash (you can omit this step if you want, but they won't brown as well) and bake until they are a light golden brown on top and done throughout.
NOTE that if you've made adjustments to the recipe such as skipping the egg wash and/or omitting the milk powder, the rolls might not brown much.
As soon as you remove the rolls from the oven, brush with melted butter or a dairy free substitute.
Like anything homemade, these gluten free rolls are best served warm. We serve them with almost every holiday meal, especially Thanksgiving dinner.
They work great as gluten free sandwich rolls with lunch meat, leftover turkey, or any chicken salad.
Looking for more gluten-free bread recipes? You'll love my gluten free crescent rolls, gluten free sandwich bread, and a festive reader-request, gluten free Julekake
GLUTEN-FREE BAKING TIPS
- Always use the stir, scoop, and level method when measuring flour. Stir the flour, then using a spoon scoop into your measuring cup so it is heaping above the rim. Be careful to not pack it down at all. Use a leveler or the flat edge of a knife to scrape the top of the measuring cup, which will level off the flour.
- Use the gluten-free flour blend recommended in the recipe. There are a wide variety of gluten-free flours that all behave differently, especially for gluten free bread recipes.
- Read through all the notes. I regularly get complaints about the length of my recipe posts and let me tell ya, I could complain about the time it takes me to write them haha! (several hours, plus recipe testing, photography, etc). This isn't a blog, I don't share stories and fill it with fluff. But I DO pack this post with information and instructions that will set you up for success when you're baking gluten-free recipes.
GLUTEN FREE DAIRY FREE ROLLS RECIPE
To make gluten-free dairy-free rolls, use gfJules all-purpose flour blend, powdered coconut milk, and a dairy-free butter substitute (my favorite is Melt)
GLUTEN FREE VEGAN DINNER ROLLS
To make gluten-free vegan dinner rolls, use gfJules all-purpose flour blend, powdered coconut milk, and a dairy-free butter substitute (my favorite is Melt) and Bob's Red Mill egg replacer. Skip the egg wash.
HOW TO MAKE GLUTEN FREE BREAD ROLLS RECIPE AHEAD OF TIME
There are a few ways to make this gluten free bread rolls recipe ahead of time:
- Prepare the dough as outlined in the instructions, shape, place in the pan and cover loosely with plastic wrap, then store in the fridge for up to 24 hours. Bring to room temp and allow to double in size before baking as directed.
- Prepare the dough as outlined in the instructions, shape, and place on a parchment lined baking sheet so that they rolls do not touch. Freeze until solid, then transfer to a Freezer Ziploc bag and store in the freezer for up to 2 months. When you're ready to bake, transfer the balls of dough to a greased 9X13" baking pan, cover loosely with a clean kitchen towel or plastic wrap, and allow to thaw and rise to double in size. This will take several hours, so plan accordingly. Bake as directed.
These gluten-free rolls taste so good alongside any meal, and also make excellent sandwiches! They are soft and fluffy and remind me a bit of Texas Roadhouse rolls, and would pair perfectly with a nice Smoked Ribeye
FREQUENTLY ASKED QUESTIONS
What is the best gluten free flour to make bread with?
gfJules gluten-free flour blend has been carefully formulated to make gluten-free breads and rolls with a soft and light crumb similar to wheat rolls, without a weird aftertaste or gritty texture. I've tested a lot of flour blends and this is the only one I use for yeast recipes.
How do I make gluten-free rolls without eggs?
An egg replacer such as Bob's Red Mill egg replacer works well in yeast recipes that call for 1 or 2 eggs.
How long do gluten free dinner rolls last?
Like all homemade baked goods, gluten free dinner rolls are best if eaten the day you baked them. You can store them in an airtight container at room temperature for up to 2 days, just warm slightly in the microwave. Store them for longer in the freezer.
HOW TO SERVE THIS GLUTEN FREE BREAD ROLLS RECIPE
You can enjoy these gluten free dinner rolls any way you would serve traditional rolls!
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.
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.
Another reader used the dough to make cinnamon rolls.
This is our go-to gluten free bread rolls recipe to serve for holiday gatherings!
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 fluffy gluten free rolls for holidays and many other meals!
GLUTEN FREE BREAD ROLLS RECIPE
MAKING THIS RECIPE??? snap a photo, and tag @LifeAfterWheat on social media – we love seeing what you make!
Gluten Free Rolls (dairy free option)
Ingredients
Equipment
Method
- Grease a 9X13 inch baking pan with cooking spray, butter, or a dairy-free butter alternative such as Melt.
- Add all ingredients to the bowl of a stand mixer in order listed.
- Mix on low until ingredients start to combine, then on medium for 3-4 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 thick banana bread.
- 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.
- Shape into rolls by scooping the gluten-free dough with an ice cream scoop or large cookie scoop into a greased 9X13″ baking pan, or divide the dough into 12 equal pieces and form each dough ball with your hands. For best results, coat your hands in tapioca starch, water, or a little oil to keep the dough from sticking.
- Loosely cover the pan with a light, clean kitchen towel or plastic wrap and let the dough rise in a warm place for 30-60 minutes. I use the proof setting on my oven and they’re ready to bake in about 40 minutes. 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.
- When the rolls have doubled in size, brush them gently with an egg wash made of 1 egg + 1 tablespoon of water whisked together. You won't use all of it.
- bake at 350 degrees F and bake for 17-20 minutes, until golden brown on top and done inside. If you omitted the dry milk powder and/or skipped the egg wash, 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.
Jules Shepard says
Thanks 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 says
Hello, 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 says
They may deflate a little, but not that much. What flour did you use?
Martha J Wilkerson says
I 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 says
You 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 says
November 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 says
1 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 says
I 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 says
Yes, gluten free flour blends behave very differently. Try gfJules or Better Batter next time, it's worth it I promise!
Connie says
These 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 says
You 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 says
Wonder if powdered coconut milk would work
thereislifeafterwheat@gmail.com says
I have wondered that, but haven't tried it yet!
Cynthia says
Ladies, 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 says
Thanks for the info Cynthia!
Ellen says
I also have used the powered coconut milk - works great!
thereislifeafterwheat@gmail.com says
Thanks for sharing!
Emma Hallard says
These 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 says
I 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 says
My 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 says
Hi 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 says
Not 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 says
You can omit the potato flakes if needed 🙂
Cindy says
I used dried coconut milk.
Renee Hargraves says
This 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 says
I often freeze the leftovers, haven't tried freezing before baking 🙂 -Celeste
Candace says
I can't eat potatoes is there a substitute I can use or just omit?
thereislifeafterwheat@gmail.com says
You can just leave them out Candace 🙂 -Celeste
Kristen says
Can't wait to try these! Wondering if I could sub the powdered milk with powdered buttermilk in this recipe?
thereislifeafterwheat@gmail.com says
Buttermilk powder won't work as a substitute, I recommend sticking to milk powder or leaving it out. -Celeste
Kelsey says
These look delicious! I can’t eat nightshades, do you know of a good substitute for potato flakes? Thanks!
thereislifeafterwheat@gmail.com says
Hi Kelsey, you can just leave out the potato flakes 🙂 Enjoy! -Celeste
Sithean says
Where do you get the potato flakes from?
thereislifeafterwheat@gmail.com says
You can find them in any store, they're just instant mashed potatoes 🙂 Be sure they're labelled gluten free though!
Julie Meadows says
Do you know the total carbs for one roll prepared as directed? Thanks.
thereislifeafterwheat@gmail.com says
27 grams 🙂
Julie Meadows says
Would almond or coconut flour work?
thereislifeafterwheat@gmail.com says
Hi Julie! No, almond and coconut flour work very differently and wouldn't work in this recipe.
Katy Jansen says
Do you grease your pan before cooking rolls?
thereislifeafterwheat@gmail.com says
Yes, I usually use butter but you could use cooking spray as well.
Natalie DeBartolo says
Would 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 says
Yay! Hope you both enjoy it! Most yeast is gluten free, just check the packaging.
Krista says
I 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 says
Glad to know this recipe works with Namaste, so happy you enjoyed them Krista! Thank you for the feedback 🙂 -Celeste
Meg says
I 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 says
The 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 says
I 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 says
Can 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 says
Hi 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 says
We don’t consume animal products. Do you think a flaxseed egg would work? This recipe looks really good. Thanks.
thereislifeafterwheat@gmail.com says
Hi Mary! I haven't tried it, but I think it would work. Let me know! -Celeste
Michele B says
My GF flour blend is similar to yours but does not contain Xanthum gum...how much should I add total? Thanks!
thereislifeafterwheat@gmail.com says
I would try 2 1/4 tsp.
Kortney says
Those look so perfectly fluffy! Nothing like a fresh roll with slightly melted butter... drool!
thereislifeafterwheat@gmail.com says
So true Kortney! Thanks for stopping by 🙂 -Celeste
Jennifer says
So 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 says
So glad you found the recipe Jennifer! I hope you enjoy them 🙂 -Celeste
Alisa Fleming says
I 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 says
I bought some coconut milk powder for this exact reason, I'm going to test it and see! Thanks Alisa 🙂 -Celeste
Nadège says
Bonjour! 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 says
Et pour la farine? Le mix pain de Shaar conviendrait t'elle?
thereislifeafterwheat@gmail.com says
1 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 🙂
Cindy says
I used dried coconut milk, worked great.
Flo says
Made 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 says
Thank you, SO glad you love them!! -Celeste
Keisha says
I’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 says
Hi 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 says
Finally 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 says
I 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 says
Holy 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 says
Hi Valerie! Keep in mind the dough is supposed to be VERY wet and sticky! How did they turn out?
Valerie says
You 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 says
Hope they are good and moist this time, enjoy! -Celeste
Hope Johnson says
I 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 says
I haven't had that problem, but try adding extra salt and brushing with plenty of butter when they come out.
Cecy says
Did anyone ever get a chance to try it with powdered coconut milk yet?
Betsi says
I 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 says
Glad to hear it works with powdered coconut milk too, thanks for letting us know! -Celeste
Heather Schneider says
I cant believe how soft and fluffy these look! Will need to try very soon!
Wendy says
As 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 says
These 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 says
Hi 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 says
Can you substitute milk for part of the water as we do not use powdered milk?
thereislifeafterwheat@gmail.com says
You can omit the dry milk powder if needed 🙂 It just might not brown as well.
Sheena Koeneke says
What 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 says
Hi Sheena! You can omit the potato flakes if needed:) -Celeste
Caroline says
Hi 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 says
Hi Caroline! Sorry for the confusion. T is a tablespoon and tsp is a teaspoon. Happy baking! -Celeste
Noelle says
This 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 says
Yay! So glad you enjoyed the rolls Noelle! -Celeste
Kristen Wood says
Oh my gosh, these look like the perfect rolls! I can't wait to try them!
Kelly says
What a lovely fluffy gluten free roll. Looks amazing!
Sandi says
These look so fluffy and delicious...I bet they are great dipped in hot stew!
Leslie says
Beautiful 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 says
We’ Gluten and lectins free because of autism issues. Would cassava flour work?
thereislifeafterwheat@gmail.com says
I haven't tried using cassava flour, so I'm not sure if it would work or not.
Alexandra says
Can 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 says
Hi Alexandra, you can just add the dry yeast right into the bowl, no need to proof.
Beth says
Can you use active dry yeast or only instant? (These rolls are fantastic by the way)!)
Tammy Brown says
I am sugar free. Is there a substitute which will work well for this recipe? I really want to try it!
Rozelyn DeSagun says
I'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 says
I haven't tried that yet Rozelyn, if you do, let me know how it turns out! -Celeste
Margaret E Clegg says
Don't think I've ever made rolls from scratch before. This looks easy enough that I may just need to try it!
AlyshaT says
Is 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 says
Absolutely 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
Caitie S says
I tried these with 3T of honey and they were PERFECT!!!
AlyshaT says
So 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 says
These look fantastic! My husband is GF and DF and he is going to be sooo impressed if I can pull off making these. 🙂
Lisa says
Is this also wheat free? What does T mean is tablespoon?
thereislifeafterwheat@gmail.com says
Yes 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 says
It'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 says
So glad you enjoyed them Susan! GF Jules is one of my favorite blends 🙂 -Celeste
Judy says
I had to use more like 4 cups of flour to keep it from being sticky
thereislifeafterwheat@gmail.com says
Hi Judy, the dough is supposed to be sticky, gluten free dough does better that way.
Autumn says
How 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 says
So glad you enjoyed them! I haven't tried freezing before baking, I always freeze after.
Autumn says
Perfect! I'll have to try that.
Candy says
These look fantastic! Almost like the "real" thing