Don’t you love it when you finally find that amazing dinner roll that is so good, you serve it to your gluten eating friends and family and they love it too? These gluten free dinner rolls are those rolls.
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If I had to eat just one roll for the rest of my life, these would be that roll. Not that these gluten free vegan rolls or keto yeast rolls don't rank high on that list too but these dinner rolls have that soft, rich texture that make them as tasty for dinner as they are with jelly at breakfast (yes, I've had them for breakfast before!)
Why this recipe is the best!
- Elasticity - Gluten free bread is at a disadvantage because there is no ‘gluten’ to give it that elastic quality that other breads have. But these rolls do a superb job of mimicking it. The baking tips below show you how to achieve that.
- Light and fluffy - Tearing apart and biting into these rolls reveals a lovely interior with the perfect balance of pillow softness and nicely textured bread.
- Nice rise - If your yeast is fresh, these rolls will rise beautifully. It should take between 25 and 45 minutes to get to that perfect point.
- Tastes like bread - No weird aftertaste. No gumminess. Nothing but the delicious taste of bread here. And the best part is, these rolls are not complicated at all. I’ve made some complicated rolls (see my Gluten Free Cinnamon Rolls recipe), but these mix up nicely, rise high and bake up to a golden brown color.
Roll-making pro tips:
For the absolute best results with this roll recipe, follow these tips...
1. Use the flour mix from Zest For Baking
I haven't tested out other mixes with this recipe because, quite honestly, this one works so well. Other mixes may work, but my flour mix definitely works.
2. Weigh the ingredients
If it isn't already, a digital scale like this one will be one of your most used kitchen appliances. It's about $10 on Amazon and I highly recommend buying one. I talk about why weight is so important in my baking masterclass, but it can make the difference between delicious breads and hard-as-a-rock breads.
3. Use the right tools
The right tools not only make baking so much easier but they can mean the difference between success and flop. Imagine how difficult it would be to use a spoon to beat egg whites. It would take forever, not to mention you'd have a sore arm. Here are the tools I use and recommend for this recipe:
- Stand mixer - this one by Kitchen Aid is an excellent model. And it will last you for ever - I've had mine for 21 years now! And you'll use it for everything too - from things like these almond flour oatmeal cookies to this white bread. You'll get your use out of it.
- Round cake pan - use the 9" size to give the rolls room to expand
- ¼ cup measuring cup - this is roughly the size of each roll
- Rubber spatula - you'll need this to both scrape the dough down in the stand mixer bowl and to scrape the dough out of the measuring cup into the pan
How to make this recipe
Ingredients & substitutions
There's only 9 ingredients in this recipe, which, if you've seen other recipes, like this oat bread, 9 is not too bad. Here are the brands I recommend using and then what to use in case you need to substitute something.
Zest For Baking flour mix - I use the mix that I reference here on the website. It's a balanced mix that works really well. I would not recommend substituting this.
Xanthan gum - I use and recommend this brand of xanthan gum in the recipe. Xanthan gum acts as a binder. I keep the amount as low as possible to still be enough to work but not overpower the rolls with the unpleasant flavor that xanthan gum sometimes brings. If you want to substitute it, I recommend referencing our baking substitutes guide.
Instant yeast - instant yeast is also known as fast acting yeast or bread machine yeast. I use and recommend the Fleishman's brand, but other brands (as long as they are GF) would work well too. There is no substitute for yeast in this recipe, if you want something yeast free, check out this yeast free bread.
Granulated sugar - I use the Imperial brand of sugar. Other brands would work well too, this is just my go-to. Plus it was on sale at Thrive Market. If you want to sub the sugar, opt for something like Swerve granulated sugar.
Coconut oil - I use and recommend the coconut oil from Thrive Market because it's a good, high quality brand. If you want to use something else though, melted vegan butter or melted butter would work well too.
Egg - I have only tested a real egg in this recipe, but an egg substitute like this one would work well too.
Apple cider vinegar - this is an essential ingredient. I would not advise substituting it - even something close like white vinegar is too strong for the mildness of apple cider vinegar.
Mixing
If you like easy prep recipes, you'll be really excited for this one. Just measure the dry ingredients in the bowl of a stand mixer (step 1 above). Then measure the egg, water, vinegar and coconut oil in a small bowl (image 2 above). Mix until fully combined (step 3). Turn the mixer on and slowly add the liquid ingredients to the flour in the stand mixer. Mix on medium speed for 3 minutes until batter looks pale and thick (step 4).
Portion in the pan
Prep the 9" pan by spraying it well with cooking spray. Portion 9 rolls into the pan using a large spoon and rubber spatula.
Rise & bake
The rise time for these rolls will be between 25 - 35 minutes, depending on the temperature of your kitchen or the area they're rising in. You're looking for them to get 50% larger than when you first placed the dough in the pan.
Bake them at 400 F for about 26 minutes, covering with foil if they get too brown.
Serve warm!
FAQ's about this recipe
Possibly, but I haven't tested another variety. I know this one works, others I can't confidently recommend.
I would not advise it. Instead of doubling it, make two batches side by side. Doubling changes the consistency of the batter too much.
Absolutely! A hand mixer can also be used - just be sure to mix for the full 3 minutes and turn the speed up to high.
Unfortunately, homemade rolls, like any other homemade bread, just don't last as long as storebought items. The best way to store these rolls is to place them in a resealable plastic bag and freeze for longer storage. They can be defrosted in the toaster oven on the toast setting for 5 minutes.
Check out these other roll recipes!
If you enjoy this recipe, will you give it a rating?!
The Very Best Gluten Free Dinner Rolls {Dairy Free}
Ingredients
- 280 grams gluten free flour mix about 2 cups
- 1 teaspoon xanthan gum
- 2 teaspoons instant yeast
- 50 grams granulated sugar about ½ cup
- 1 teaspoon salt
- 1 cup warm water 105-110°
- 2 Tablespoons coconut oil melted
- 1 egg
- 1 teaspoon apple cider vinegar
Instructions
- Mix the gluten free flour mix, xanthan gum, instant yeast, sugar and salt in the bowl of a stand mixer.
- In a small bowl, mix the egg, water, coconut oil and apple cider vinegar together.
- With the mixer running on low speed, add in the liquid ingredients.
- Scrape the batter down. Turn the mixer to medium speed and let mix for 3 minutes.
- Spray a 9" round cake pan with cooking spray. Using a ¼ cup measuring cup, scoop dough into 9 mounds in the pan, starting with one mound in the middle and then 8 more around the middle one.
- Cover the pan with a dry towel and let rise in a warm place until 50% larger in size, or for 25-35 minutes.
- Preheat your oven to 400°F.
- Bake rolls at 400°F for 26-28 minutes. The rolls will be golden brown and sound hollow when you tap on the top of the tops.
- Remove the rolls and place the pan on a wire rack to cool slightly before serving.
Video
Notes
- Don't double the recipe - make 2 batches side by side instead
- Let the rolls rise only until 50% larger in size
- The batter will look like thick cake batter - and that's ok!
Canada
Yum yum, these look amazing, just printed the recipe and can't wait to try it. Thanks for sharing and I love your light flour mix.
Linnea
So good! My husband and aunt enjoyed them immensely. They are definitely better the day they are made, but were still good the next day.
I used a 1/4 cup to portion out the rolls instead of the 1/3 cup the recipe suggested.
Christine
Thanks Linnea - so glad you enjoyed them!
Christine
Sandra M
These look great! I have a question about adapting this recipe for keto eaters (since that is what we are). We use almond flour and some coconut flour. Do you have any good tips or suggestions about making a keto-friendly flour blend for baking things like this? I realize the texture won't be quite the same but from my experience with using a biscuit recipe that has almond flour with baking powder, salt, egg or flax egg, and sour cream, it can be pretty good and fairly fluffy. I appreciate any suggestions you have! Thanks!
Sandra M
Oh, and we have xanthan gum too! 🙂 Thanks!
Christine
Hi Sandra,
Thanks for asking. So I am not too familiar with keto flour blends but from what I know about flour blends, you'd need almond flour with something like whey protein with your xanthan gum to most closely replicate a gluten free flour blend. I am not sure of amounts but it shouldn't total more than 2 cups for these rolls - so maybe 1 3/4 cups almond flour. 3 Tbsp. whey protein and 1 Tbsp. psyllium husk, along with the xanthan gum. Curious as to how this turns out if you decide to try it.
~Christine
Cathy macaulay
Hi Christine, I would love to do these for my daughter but leave then unbaked ready in the fridge
for her to bake herself when she gets home. have you tried rising in the fridge ?
and would 3 hours be too long. thankyou
Christine
Hi Cathy,
Thanks for asking - I haven't put these in the fridge to rise, but judging from what I do with other breads, that should be just fine. I have a cinnamon roll recipe that I do that with all the time 🙂 Just refrigerate right after portioning them in the pan and bring to room temperature before baking.
Hope she enjoys!
~Christine
Melody
This looks and sounds like a super yummy recipe! I have a couple of questions, though. I have a fructose intolerance and can't have the ACV or brown rice (from the flour blend). Would lemon juice sub for the ACV? And is there a different flour, maybe oat flour, I could sub for the brown rice flour in the flour blend?
Christine
Hi Melody,
Sure, so yes, lemon juice would be a fine substitute and then for the brown rice flour, if you have sorghum flour, that might be a little more comparable to the brown rice flour. Here's a chat for reference: https://zestforbaking.com/guide-to-gluten-free-flour-substitutes
Hope that helps!
Christine
Jeanette
Good morning. I took a chance with this recipe last night. First, they are actually the best turn out I have ever had for gf bread. But, they still were dense and did have a damper inside than I would have liked. They didn’t have that light and fluffy texture I was looking for. They tear inside of break apart. They’re heavy. I used a 9” round cake pan. And I definitely couldn’t get 9 1/3 cup rounds. Nowhere near enough batter. I followed everything exactly from mixing your flour recipe to, weighing the flour for the recipe, to setting a timer to mix the batter. They do taste good though! Any ideas you want to shoot my way? 🙂
Christine
Hi Jeanette,
Thanks for the feedback. Hm, so they are definitely different than regular, gluten rolls - you've probably tasted that 'gumminess' that a lot of gf breads suffer from... I worked really hard to avoid this and create something that anyone could serve to gluten eating friends and they'd actually enjoy it too!
I'm glad to hear you enjoyed them though. Not sure what I'd suggest, especially if you measured and mixed and baked as you mentioned.
Thanks again for making them!
Christine
Linnea
Very tasty and easy to make. They are best fresh, but are still good the next day.
Anne
These are delicious and fairly easy to make (as long as you remember to allow time for the dough to rise).
Our “go to” GF rolls!!
Christine
Thanks Anne! So glad you enjoy them 🙂 and thank you for rating, really appreciate that!
~Christine
Kim
Hi they where very sweet is there anyway of not having so much sugar ?
Christine
Hi Kim,
Sure, reduce the sugar to 3 Tablespoons.
Hope that helps!
~Christine
Jessica
Hello. If we are trying to be sugar free is there a way to tweak the recipe? Can the sugar be left out?
Christine
Hi Jessica,
Thanks for asking. So the sugar does play a role in the recipe, besides just adding a hint of sweet. It adds to the texture, works with the yeast to contribute to the rise and helps tenderize the rolls. So to replace it, I'd suggest starting small - start with cutting it down to maybe 25 grams (if you can tolerate a bit of sugar). If not, try something like Swerve granulated sweetener.
Hope that helps!
Christine