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.
Talor Green says
Hello!!
I am making these this evening and was wondering if I prepare the yeast beforehand and add to bowl?
thereislifeafterwheat@gmail.com says
I don't proof the yeast beforehand, I just add all the ingredients together and mix!
Geneva says
What does the t stand for. tsp or tbls
thereislifeafterwheat@gmail.com says
Sorry for the confusion Geneva, T stands for tablespoon in all my recipe, tsp for teaspoon. Hope you enjoy the rolls!
Lauren says
These rolls look beautiful! I'm always looking for roll recipes to try, I can't wait to make this one!
suzy says
I 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 says
Suzy, that's a great idea!!! I'll add that into the post. Thanks so much! -Celeste
lauren says
i 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 says
Thanks for letting us know what subs you used Lauren! -Celeste
Suzanne says
My mouth is watering... These are on the must-have list now for ALL holidays. My husband will thank you!
thereislifeafterwheat@gmail.com says
Enjoy!!!
Sandy Bruguiere says
Has anyone used Jovial gluten free flour? It is amazing.
Andrea says
Made 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 says
Yay! So glad your kids were able to enjoy some muffins! -Celeste
Sherri says
This 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 says
I 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!!
thereislifeafterwheat@gmail.com says
So 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 says
Thank 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 says
Hi. 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 says
Hi, 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 says
Hey do you happen to know how to convert this recipe for altitude? I live at 1,535.
Anita Garcia says
Also can you mix by hand? I don't have a stand mixer.
And do you have an opinion on Pillsbury GF Flour?
thereislifeafterwheat@gmail.com says
You 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 says
Sorry Anita, no idea. I'm at about 4,500 feet. Maybe try a Google search for that one 🙂
Kari says
I 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 says
Garlic salt is a great idea! I bake mine in a 9x13" pan so they are fairly close together and they rise beautifully that way 🙂
Sara Korthuis says
Have 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 says
Sorry, I haven't tried that yet.
Kate says
Thank 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 says
If I omit the milk/coconut milk powder, would you recommend I bump up the amount of potato flakes?
thereislifeafterwheat@gmail.com says
Nope, just omit the milk powder 🙂
Barkley says
Delicious! 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.
thereislifeafterwheat@gmail.com says
Thanks for letting us know how you made the rolls, so glad you enjoyed them!
Connie says
I 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.
thereislifeafterwheat@gmail.com says
Wow, that's great Connie!! Thank you so much for sharing!
Katie says
Can I nake these with almond flour?
thereislifeafterwheat@gmail.com says
Almond 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 says
Could this recipe be easily used for orange fairy rolls that are gluten free?
thereislifeafterwheat@gmail.com says
I've never made orange fairy rolls, but the dough could definitely be used in any recipe calling for roll dough.
Janine says
I’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 says
Hi 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 says
I 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 says
Sarah, 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 says
What is the best method for freezing?
thereislifeafterwheat@gmail.com says
I always bake as directed, cool completely, and pop into freezer bags.
Monica says
Would cup4cup work well with this recipe?
thereislifeafterwheat@gmail.com says
I 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 says
The bread loos good, I am intolerant to corn, I can't do any corn flour, corn starch,or xanthan gum.
thereislifeafterwheat@gmail.com says
Better 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 says
I’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?
thereislifeafterwheat@gmail.com says
No need to proof it in water first, just add in with your dry ingredients 🙂
Maria Geraldino says
Hi 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 says
So 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 says
Love 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?
thereislifeafterwheat@gmail.com says
I haven't tried doing that, let me know if you do! XO Celeste
Karen M. says
I 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 says
Karen 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 says
I 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!
thereislifeafterwheat@gmail.com says
Thanks 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 says
I 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 says
I 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.
thereislifeafterwheat@gmail.com says
I 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 says
I 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?
thereislifeafterwheat@gmail.com says
You 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 says
This 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 says
First 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 says
So 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?
thereislifeafterwheat@gmail.com says
I have had the best results with water and powdered milk and haven't done much testing with using warm milk.
Anne says
We'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!!
thereislifeafterwheat@gmail.com says
Sorry, 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 says
Made 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 says
Hi 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
Gina Duran says
So you don’t recommend using the Cup4Cup gluten free flour like for your biscuit recipe?
Also if our altitude is considerably less than 4000 (we are around 700 elevation) should we add more or less water?
thereislifeafterwheat@gmail.com says
Cup4Cup is definitely my fav for biscuits, but gfJules is the best for yeast breads and rolls. For lower altitude, you may need to increase the rise time, and decrease the water a little.
Lori says
Anyone tried this with Cup for Cup flour?
Janna Pogue says
I made these today and they were awesome. Not the prettiest rolls (LOL) but they tasted good. I bloomed the yeast with the sugar and water and then added to all the other ingredients. I don't have a stand mixer, so I hand mixed for 2 minutes. I needed to make them dairy free so I used plant based butter and for the milk powder I substituted Laird's superfood creamer which is coconut based. It worked great.
Janice zwingler says
You say to use instant gf yeast, but you say to use it at room temp I thought it was a powder Constance. Is there a liquid form?
Celeste Noland says
It is granular. Some people choose to store yeast in the fridge to increase shelf life.
Aaron Saraco says
We unfortunately had to make a ton of substitutions (kids can't do egg or dairy, and I couldn't find potato flakes) but they still came out very good and the kids loved them!
Celeste Noland says
This recipe works great with dairy free and egg free subs too! I'm so happy everyone could enjoy them.
Denise says
I like to know exactly how many cups of flour to use for these BBC dinner rolls because on the list of ingredients don’t tell how much flour?
Thank you!
Celeste Noland says
the ingredient amounts are all listed in the recipe card.
Sally Meyer says
I love this recipe! Kim’s gluten free bread flour mix and it is perfect. https://www.letthemeatgfcake.com/kims-gluten-free-bread-flour-blend/ I know we all hear “you can’t tell it is gluten free” all the time, but my gluteny family loves them and they freeze great.
Melissa Sima says
Absolutely the best GF rolls recipe and I’ve tried many. I tried the oven setting “proofing” method but didn’t get much rise so I turned the oven on to 120 and put them back in for about 10 min. I wouldn’t say they doubled in size but they had risen fairly well so I decided to go for it. I baked them for the 20 min as recommended but felt they were a little doughy inside so I popped them back in the oven for another 5 min and they were perfect. They also browned up a little nicer as well.
Erika Mittermaier says
Just curious- why does buttermilk powder not work in this recipe? Planning on making them your way but just wondering why not.
Celeste Noland says
I haven't tried using buttermilk, guessing it would add a different flavor and maybe affect the texture as well.
Kristi says
I’ve never tested internal temperature for baked goods. What should these be? Sorry if you said it somewhere and I missed it.
Celeste Noland says
I haven't tested rolls with a thermometer, I just go off of how they look.
Lori says
What can I use in place of powdered milk? Wood coconut powdered milk be a good substitute? Thank you.
Celeste Noland says
Yes, I've used powdered coconut milk and it works great. Keep in mind that without the dairy, it won't brown much.
Deacon says
Hey! I only had Bob's Red Mill 1-to-1 on hand so I made a couple changes to the ingredients since you (thankfully!!) warned that flour wasn't good for breads. It resulted in easily the best gluten free buns I've ever made. I look forward to trying it with your flour recommendation, and, for those who are currently stuck with bob's:
* 3 cups bobs red mill gluten free flour
* 1 tsp xanthum gum
* 2 tablespoons tapioca starch
* 1 tablespoon gluten free instant yeast, room temperature
* 3 tablespoon sugar
* 1 teaspoon salt
* 1/3 cup powdered milk
* 1/2 tbsp baking powder
* 1/4 cup butter, softened
* 1 egg
* 1 3/4 cups warm water, just warmer than room temperature
Instructions as above, although I combined the sugar, yeast, and warm water and set that aside to proof before adding to the dough.
Y'all, so good. So so good.
Celeste Noland says
I'm so glad you were able to make it work, thanks for sharing what you did!