The Very Best Gluten Free Dinner Rolls {Dairy Free}

Name: The Very Best Gluten Free Dinner Rolls {Dairy Free}
Prep time: 15 min
Cook time: 27 min
Total time: 72 min
Ingredients: 280 grams gluten free flour mix (about 2 cups); 1 teaspoon xanthan gum; 2 teaspoons instant yeast; 50 grams granulated sugar (about 1/2 cup); 1 teaspoon salt; 1 cup warm water (105-110°); 2 Tablespoons coconut oil (melted); 1 egg; 1 teaspoon apple cider vinegar

By Christine December 20, 2017 Updated October 12, 2021 32 Comments

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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.

overhead shot of dinner rolls in the pan

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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

side shot of dinner roll served on a plate

How to make this recipe

Ingredients & substitutions

overhead shot of labeled ingredients on a counter

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

Can I use another gluten free flour blend?

Possibly, but I haven't tested another variety. I know this one works, others I can't confidently recommend.

Can I double the recipe to make more rolls?

I would not advise it. Instead of doubling it, make two batches side by side. Doubling changes the consistency of the batter too much.

Can I use a hand mixer?

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.

What's the best way to store these rolls?

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!

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