The Best Gluten Free Dairy Free Dinner Rolls: Soft & Easy
Don’t you love it when you finally find amazing gluten-free rolls that are so good, you serve them to your gluten-eating friends and family and they love them too? These gluten free dairy free dinner rolls are those rolls!
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 traditional 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!). These fluffy rolls are a great way to get the whole family to rush to the dinner table.
Check these other gluten-free bread recipes while you're here: gluten free breadsticks, gluten free English muffins, and gluten free oat bread.
As an affiliate partner of various brands and sponsored content, Zest for Baking may earn commission on qualifying purchases. Disclaimer
Jump to:
Best Gluten-Free Dinner Rolls at a Glance
These dairy-free rolls will make any holiday meal, Thanksgiving dinner, or potluck super special because of these characteristics:
- 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. More on that in "My Pro Tips for Making these GF Dinner Rolls" section below.
- Light and fluffy - The mixing time is correct. The longer mixing time contributes to pillow-soft texture of these rolls.
- 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. Some rolls require a bit more prep (see my Gluten Free Cinnamon Rolls recipe), but these mix up nicely, rise high and bake up to a golden brown color.
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 an ingredient:
- Zest For Baking flour mix - I use the gluten-free flour blend that I reference here on the website. It's a balanced mix that works really well. I would not recommend substituting this or using a single flour like brown rice flour or white rice flour. Update: King Arthur Measure for Measure GF flour has been tested and works well. Omit the xanthan gum.
- 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. Active dry yeast would work also, but the yeast will need to be proofed first in some of the warm water. 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 at your local store would work well too, this is just my go-to. If you want to sub the sugar, opt for something like Swerve granulated sugar. Brown sugar is not recommended.
- 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, olive oil, or melted butter would work well too.
- Egg - I use 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.
Exact measurements and directions for making this gluten-free dairy free dinner roll recipe are in the recipe card below.
How to Make These Gluten Free Dairy Free Rolls
Step One: Measure the dry ingredients in the large bowl of a stand mixer
Step Two: Measure the wet ingredients in a small bowl - egg, water, vinegar and coconut oil.
Step Three: Mix the wet ingredients until fully combined.
Step Four: With the paddle attachment in place, turn the mixer to low speed 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, scraping down the bowl once.
Step Five: Spray a 9 inch baking pan with cooking spray.
Step Six: Using a ¼ cup measuring cup or a large ice cream scoop, portion 9 mounds of batter in the pan. If you want a smooth top, smooth the tops of the rolls with a rubber spatula. Cover with plastic wrap or a kitchen towel and let the dough rise in a warm place.
Step Seven: The rise time will vary between 25-35 minutes, depending on the temperature of the dough. They should be 50% larger in volume.
Step Eight: Bake 26-28 minutes or until an instant read thermometer registers 210F. Serve warm. If the tops get too brown during baking, cover with a piece of foil.
Storing
Here are a few things to know about storing the baked rolls and the roll dough.
Storing baked rolls: The rolls are best served the same day, but they can also be stored in an airtight container at room temperature and enjoyed the next day. Any longer than that and you'll need to freeze them. Follow this post for instructions on reheating frozen rolls (400F for 5-7 minutes).
Storing roll dough: You can make this gluten-free dough ahead of time and store it until you're ready to bake it. Follow these steps:
- Make and prepare the dough all the way through portioning in the pan.
- Cover the pan well with plastic wrap and then aluminum foil to make it airtight.
- Refrigerate the pan overnight. The rolls will rise in the refrigerator it will just be very slow.
- Remove the pan of rolls from the refrigerator and allow to warm to room temperature and continue to rise until they rise by 50% in volume.
- Bake as directed.
Freezing roll dough: To freeze unbaked rolls, follow these steps:
- Make and prepare the dough all the way through portioning in the pan.
- Cover the pan well with plastic wrap and foil to make it airtight. You can also place the pan in a freezer safe plastic bag.
- Freeze for up to 1 month.
- When ready to bake, remove the pan from the freezer and allow it to warm to room temperature (this may take a couple hours).
- Bake as directed.
My Pro Tips for Making These GF Dinner Rolls
For the absolute best results with this roll recipe, follow these tips...
1. Use the Flour Mix from Zest For Baking
Update: Readers and fellow bakers have used other mixes with success. See the "Ingredients and Substitutions" section above for more information.
2. Weigh the Ingredients
If it isn't already, a digital kitchen scale like this one will be one of your most used kitchen appliances. 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. Find out more about measuring gluten free ingredients here.
3. Essential 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:
- Kitchen scale - see the note above - "Weigh the Ingredients"
- 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
4. Doubling the Recipe
Update: Readers and fellow bakers have doubled the recipe with good results. Increase the mixing time for another minute.
FAQs and Troubleshooting
Can I use another gluten free flour blend?
I know this gluten free flour blend works, others I can't confidently recommend. Update: Fellow bakers have tested King Arthur Measure for Measure GF Flour with success. Omit the xanthan gum if using it.
What's the best way to store these rolls?
Homemade gluten-free rolls, like any other homemade bread, don't have the preservatives to help extend their shelf life like storebought items. The best way to store these rolls is to place them in a resealable plastic bag, at room temperature, and enjoy them within one day, Rolls may be frozen for longer storage. More on the methods for storing and freezing in the "Storage" section above.
Can I use a hand mixer?
A hand mixer can also be used - just be sure to mix for the full 3 minutes and turn the speed up to high.
Can I double the recipe to make more rolls?
I would not advise doubling the recipe. Instead of doubling it, make two batches side by side. Doubling changes the consistency of the batter too much.
HOWEVER: Fellow bakers have doubled the recipe with success - increase the mixing time by 1 minute.
More Roll Recipes
Did you make and love this recipe? Give it your review and 
rating below! And make sure to follow me on Instagram, Pinterest and Facebook too!
Recipe
The Best Gluten Free Dairy Free Dinner Rolls: Soft & Easy
Ingredients
Method
- 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!
Original images:
Hi, my son is allergic to egg, is there anything else I can use? I've tried to use the link you've provided for the egg substitute but it's making me sign up for a Thrive Market account. Thanks in advance 🙂
Hi Salena,
Sorry for the delay - so you could substitute with a flax egg or chia egg as well. There's also this recipe https://zestforbaking.com/gluten-free-dairy-free-gum-free-dinner-rolls that has no eggs in the first place. Also equally delicious 🙂
~Christine
Have baked these on several occasions in spectate batches. Today I doubled the recipe and they came out absolutely great! I wouldn’t hesitate to double it again to make and already easy recipe even easier.
Hi Laura,
Oh so happy to hear you enjoy them 🙂
Christine
Where did I go wrong? I followed your recipe exactly except for using some of the left over coconut oil for greasing the tin. The dough was much softer, (I used an extra large egg- I live in Canada), than in your recipe video and the baking only took 22mins at 400F on a middle over shelf position and the buns were dark brown, almost burnt looking. I have had no issues with my oven thermostat. The buns seem to be super glued onto the baking pan and were extremely difficult to remove in their entirety. They tasted a little over baked and dry. Please tell me where I went wrong. I would like to attempt making this recipe one more time with your additional help. Thanks Christine.
Hi Margaret,
Thanks for commenting. So let's see, the egg should be fine - I use large eggs, but it shouldn't change the recipe too much. Did you measure the ingredients by weight where weight is given?
And then it might be a difference in ovens - let me know about the measuring and then then next thing might be to reduce the baking time to 18-22 minutes.
Also, for the rolls sticking - you might have to use parchment paper on the bottom of the pan. I recently had a friend make these and she had to use parchment as hers were difficult to remove. I've never experienced this, but it might be the difference in baking pans and ovens. So try that and I bet it'll help.
Christine
Yes, I weighed all ingredients by weight in grams following your recommendations. The parchment paper sounds a great idea. Do you using think the coconut oil for greasing the non-stick pan was a mistake? I have never used it this way before, just had some left over after measuring accurately.
It may very well be what made them stick like that. I wouldn't be surprised. The parchment should fix that.
And I bet reducing the oven time would be the solution to the baking issue.
Let me know how this goes ok?
Christine
Thanks, will do. I greatly appreciate your feedback on my recent problems. I do enjoy all of your recipes. Keep up the good work 🤩👍
Thanks Margaret 🙂
Hi Christine,
I've made these rolls a number of times. This recipe is great and my husband loves them, too! He says they remind him of his grandmother's biscuits. Since I like my rolls and bread "wheaty", I substitute 3/4 cup oat flour and 1/4 cup buckwheat flour for 1 cup of the flour mix. Delicious!
You said that it's best NOT to double recipe, I assume because of risk of not mixing properly. I've been searching for a good sandwich bun recipe, so yesterday I decided to try doubling this recipe anyway. I increased the mixing time from 3 min. to 4 min. I measured the dough 1/3 cup each, and made 12 gorgeous buns -- some of the best buns I've ever made! (I baked the buns in bun pans, but I'm sure they could be dropped into a 13x9 pan, though results might not be completely uniform.)
I have a question: what is the purpose of the vinegar? No issues, just curious.
Hi Linda,
Oh wonderful to hear this! And thanks for sharing the modifications. As for the vinegar - it does a few things - it helps with creating that wonderful texture, helps with the rise and acts as a preservative too. Apple cider vinegar is so mild, it doesn't add anything for flavor but it's definitely a "behind the scenes" worker!
Glad you enjoy it!
Christine
Can I use my pack of gluten-free four mix that does have xantham in it? I tend to use King Arthur’s all-purpose. I’d rather not invest in all the other GF flours.
Thank you
Hi Elise,
So I use King Arthur AP has not been tested in this recipe, so I can't say for certain how the results will be.
But if you try it, I'd be curious to know how they turn out - they are truly one of my tastiest rolls!
Christine
If my flour already has xanthan in it do I still add to recipe ?
Hi Billie,
Sorry for the delay - but no, no need to add more.
Christine
Hi,
Can I replace the gum in this recipe with 1 Teasp chia seeds & 2 teasp water?
Thanks
Hi Sandra,
So I haven't tested chia seeds as as a sub but psyllium husk powder works for sure. I'd be curious to know how the chia seed works for you if you try it though.
Christine
Hi, just a follow-up to my previous comment.
FYI: I successfully used 1 teasp chia seeds & 2 teasp water to sub for the gum.
Texture is perfect. You would never know these are gluten-free. I used King Arthur’s 1 to 1 gluten free flour and for the oil I used extra light taste olive oil. I added a pinch of xanthan gum since my blend already contained it and I baked for 25 minutes. Came out perfect. Wish I could send you a picture!
Hi Renee,
Sorry for the delay in responding - so glad you enjoy them - one of my favs too 🙂
Christine
Hi Christine, I am looking for a gluten free bread recipe that does not use egg or nut products for people who are also allergic to eggs and nuts. Also a GF flat bread recipe please. Can you please help? Thank you, Greta
Hi Greta,
So this recipe may work https://zestforbaking.com/best-gluten-free-garlic-cheese-bread-quick-bread you could substitute the egg with something like Ener-G egg replacer.
Let me know if you have questions.
Christine
Hello. If we are trying to be sugar free is there a way to tweak the recipe? Can the sugar be left out?
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
Hi they where very sweet is there anyway of not having so much sugar ?
Hi Kim,
Sure, reduce the sugar to 3 Tablespoons.
Hope that helps!
~Christine
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!!
Thanks Anne! So glad you enjoy them 🙂 and thank you for rating, really appreciate that!
~Christine
Very tasty and easy to make. They are best fresh, but are still good the next day.
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? 🙂
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
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?
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
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
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
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!
Oh, and we have xanthan gum too! 🙂 Thanks!
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
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.
Thanks Linnea - so glad you enjoyed them!
Christine
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.