A tender, buttery gluten free crescent roll, warm from the oven and bursting with delicious flavor… no, it’s not a dream! These gluten free crescent rolls are the real deal.
Light, easy to prep and quick to bake – And to top it all off – the ingredients list is not complicated.
Table of Contents
Gluten Free Crescent Rolls Recipe at a Glance
Who doesn’t love a fresh from the oven, light and tender golden brown crescent roll? They’re just the perfect dinner bread to pass around a table full of hungry tummies. But this crescent roll recipe is extra special for a few tasty reasons:
1. They’re homemade.
2. They’re gluten free and dairy free.
3. They make a great addition to your holiday meals!
A bite of a fluffy, gluten free crescent roll means even those with celiac disease can enjoy the same delicious crescent rolls without sacrificing taste. Follow the “Step by Step” directions and “Baking Pro Tips” below for making the very best crescent rolls without spending hours in the kitchen. And make sure to reference the post on measuring gluten free flours for the most accurate measurements.
Ingredients
Note on these ingredients: Since this recipe was first published in March of 2019, I’ve gotten many requests for a yeast version. We decided to revamp this recipe with this yeast version on 11/2023. The original, yeast-free recipe can be found in my cookbook √. This new recipe uses yeast to make a true, gluten-free crescent roll.
Below is the simple ingredients list for making this crescent roll recipe:
- Whole Psyllium Husks: Making the psyllium husk slurry helps with the texture of the baked rolls.
- Warm Water: The water is essential for the whole psyllium husk (and active dry yeast if you use that variety, more on that in the “Substitutions” section below.)
- Tapioca Starch: A starch is needed for a balanced flour-starch ratio.
- Millet Flour: Millet flour works beautifully as it’s got an even ratio of protein to fiber.
- Sorghum Flour: Sorghum flour is also nicely balanced and very mild.
- Granulated Sugar: Sugar adds a hint of sweetness, resembling store-bought crescent rolls (remember the canned crescent rolls?!)
- Instant Yeast: Yeast is essential for rising.
- Baking Powder: Baking powder works alongside the yeast to give the rolls some added lift.
- Xanthan Gum: The gum is needed for the texture of the bread.
- Salt: Just a hint of salt for flavor.
- Almond Milk: The almond milk is essential for the liquid portion of the ingredients.
- Eggs: One egg for the dough and one egg for the egg wash.
- Vegan Butter: The butter adds the right amount of fat for the dough.
Exact measurements and instructions for making the crescent rolls are in the recipe card below.
Step by Step to Gluten Free Crescent Rolls
STEP ONE: In the measuring cup or small bowl, mix the psyllium husks and warm water, stirring well until mixed.
STEP TWO: In the bowl of a stand mixer, add the dry ingredients and, using the paddle attachment, mix until combined.
STEP THREE: To the dry ingredients, add the wet ingredients, including the psyllium husk mixture.
STEP FOUR: Mix until the dough forms, then mix for 8 minutes on medium speed.
STEP FIVE: Wrap the crescent dough in plastic wrap and refrigerate for 1-2 hours.
STEP SIX: Place chilled dough on a lightly floured surface (I recommend tapioca starch as it doesn’t dry the dough out as much), and gather the rolling pin, pizza cutter and parchment paper lined cookie sheet.
STEP SEVEN: Roll the gluten free crescent roll dough out to a 14 inch circle on your work surface.
STEP EIGHT: Use a pizza cutter and cut the dough into 4 equal sections.
STEP NINE: Cut each 1/4 section into 3 equal sections.
STEP TEN: Cut the remaining sections.
STEP ELEVEN: Starting at the wide end of the long triangles, roll each section up to the narrow end.
STEP TWELVE: If the dough sticks to the work surface, use a butter knife or flat spatula to loosen it as you roll. You may need to use a bit of starch if it’s sticking too much.
STEP THIRTEEN: Place rolls onto the prepared baking sheet and form them into a crescent shape.
STEP FOURTEEN: Let rise in a warm place until 50% larger in volume. This may take 30 minutes – 1 hour, depending on the dough temperature and the environment temperature.
STEP FIFTEEN: Toward the end of the rise time, preheat the oven to 350F. Use a pastry brush to brush risen rolls with a beaten egg.
STEP SIXTEEN: Bake rolls for 22-25 minutes or until an instant read thermometer registers 205F. Serve warm.
Storing Gluten-Free Crescent Rolls
These baked crescent rolls are best enjoyed the same day they’re made, but they do store well for a couple days.
At room temperature: After the rolls have cooled completely, place them in an airtight container and seal well. Enjoy them within 2 days. Rolls can be warmed in the microwave for 30 seconds.
Freezing: For longer storage, rolls can be frozen in an airtight container or freezer bag. Defrost rolls in the microwave for 30 seconds to 1 minute. Follow this post on warming frozen rolls for more complete information.
Unbaked dough: Once the dough has been mixed, it can be chilled for up to 2 days before rolling and shaping. Unbaked dough can also be frozen for up to 1 month, then defrosted in the refrigerator, and prepared as directed.
Substitutions
Below are some substitutes for this recipe:
Whole psyllium husks: You may use the powder version of psyllium husk. Reduce the amount to 10 grams and there is no need to make the slurry. Just add the water with the wet ingredients.
Tapioca starch: Also called tapioca flour. You may use cornstarch, arrowroot powder, or potato starch as a substitute.
Millet flour: Reference this flour substitute chart or this post specifically on millet flour substitutes. You may use teff flour, buckwheat flour, or sorghum flour. I do not recommend using a gluten-free flour blend.
Sorghum flour: Reference the gluten free flour substitutes chart or this post on sorghum flour substitutes.
Granulated sugar: Swerve sweetener may be used as a substitute.
Instant yeast: Active dry yeast may be used, but you will need to proof it in some of the warm water from the psyllium husks.
Xanthan gum: Guar gum may be used or find more acceptable xanthan gum substitutes here.
Almond milk: Any dairy milk or non-dairy milk will work.
Eggs: Find an egg substitute here for the dough. An egg replacer may be substituted for the egg wash. Alternatively, the egg wash can be omitted, but the rolls will be on the ‘dull’ side.
Vegan butter: Regular butter may be used.
Most of these ingredients can be found in my Amazon store.
Variations
Here are some ideas for alternatives with this crescent roll dough:
- Use it to make these gluten free pigs-in-a-blanket!
- Sprinkle the tops of the dough with sesame seeds before baking.
- Sprinkle some garlic powder and Italian seasoning on the dough before baking.
- Sprinkle the tops with additional sugar and some cinnamon for a sweet treat.
- Make ham rolls by rolling sliced ham in the long triangles and baking as directed.
Baking Pro Tips
Room temperature ingredients
All ingredients, unless noted, should be at room temperature. Find out how to quickly bring eggs to room temperature here.
Tools & Equipment
Have these tools on hand for making the crescent rolls:
- Stand mixer (or hand mixer, but be prepared for a long mixing time) (A food processor may be used, but it would need to be a very large one to hold the ingredients)
- Mixing bowl
- Rolling pin
- Measuring tape
- Pizza cutter (or sharp knife)
- Parchment paper
- Baking sheets
- Pastry brush
These tools can be found in my Amazon store.
Refrigeration time
Even though it’s tempting to roll out and bake the crescent rolls immediately, the refrigeration time is important. It gives the dough time to firm up and the fat to re-solidify, allowing you to roll it out much easier. And the good news is that you CAN make this dough ahead of time and refrigerate it for up to two days before shaping and baking it.
FAQs & Troubleshooting
These are very similar to the Pillsbury, canned crescent rolls! They are a bit sweet and very light.
To make these vegan, I offer an egg substitute in the “Substitutions” section above. The egg for the egg wash will need to be omitted or use an egg replacer.
Active dry yeast may be used, but it must be proofed first. Use some of the water from the psyllium husks for proofing. Reference the “Substitutions” section above for exact directions.
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Buttery Gluten Free Crescent Rolls Recipe
Ingredients
Crescent roll dough:
- 15 grams whole psyllium husks about 3 Tablespoons
- 6 ounces water about 3/4 cup, warmed to 100F
- 160 grams tapioca starch about 1 cup + 1/3 cup
- 135 grams millet flour
- 25 grams sorghum flour
- 50 grams granulated sugar about 1/4 cup
- 2 teaspoons instant yeast
- 1 1/2 teaspoons baking powder
- 2 teaspoons xanthan gum
- 1/2 teaspoon salt
- 3 1/2 ounces almond milk about 1/3 cup + 1 Tablespoon
- 1 large egg
- 3 Tablespoons vegan butter melted
Egg wash:
- 1 large egg
Instructions
- In a measuring cup, mix the psyllium husks with the warm water until smooth. Set aside.
- In the bowl of a stand mixer, add the tapioca starch, millet flour, sorghum flour, sugar, yeast, baking powder, xanthan gum, and salt. Mix until combined.
- Add the almond milk, egg, melted butter, and psyllium husk mixture to the stand mixer bowl and mix until combined, about 30 seconds on low speed.
- Stop the machine and scrape down the sides of the bowl. Mix again on medium speed for 8 minutes.
- Form dough into a ball and wrap in plastic wrap and refrigerate for 1-2 hours.
- Remove from the refrigerator and place it on a surface sprinkled with tapioca starch (have more on hand in case the dough sticks).
- Roll the dough into a 14 inch circle.
- Use a pizza cutter or sharp knife and cut the circle into 4 equal sections.
- Then cut each section into 3 more equal pieces, ending with 12 long triangles total.
- Start at the wide end and gently roll each triangle up, using the extra tapioca starch and a flat spatula to help you roll if the dough sticks too much.
- Place each roll on a parchment-lined baking pan and set the pan aside to rise for 30 minutes – 1 hour, or until the rolls are 50% larger. Judge the rise by volume rather than time.
- Preheat oven to 350F. Prepare the egg wash by beating the egg in a small bowl.
- Brush each roll with the egg using a pastry brush.
- Bake for 22-25 minutes or until an instant read thermometer registers 205F.
- Remove from the oven and let cool for a few minutes. Serve warm.
Video
Notes
- Make sure the ingredients are at room temperature (warmer for the water).
- Mix the dough for the full 8 minutes. A hand mixer can be used, but be prepared for the long mixing time. I do not recommend mixing by hand.
- Use starch to flour the work surface as it doesn’t dry out the rolls as much as flour does.
- Keep a small flat spatula or butter knife handy for loosening the dough if it sticks while rolling.
- The rise time may take anywhere from 30 minutes to an hour – judge it by volume rather than time.
- Use an instant-read thermometer to check the rolls for doneness.
- These rolls will last for 2 days at room temperature. For full storage tips see the “Storage” section in the post.
Nutrition
Original pictures from original recipe:
