Gluten Free Rolls Without Xanthan Gum: Soft & Fluffy
If you’re looking for an easy roll, these gluten free rolls without xanthan gum are just for you. They’re the perfect roll for anyone who is gluten free, dairy free, or vegan as they are melt-in-your-mouth soft with an amazing flavor.
Listen to Christine talk about this gluten free rolls without xanthan gum recipe in this brief audio overview!
Table of Contents
Looking for more gluten-free rolls recipes? Check out these gluten free dinner rolls, these gluten free parmesan rolls, and these gluten free bread machine rolls.
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Gluten Free Rolls Without Xanthan Gum at a Glance
These golden brown rolls are dairy free, gum free, and vegan but they still have this pull apart texture that only a yeast bread can offer. Not only that, but, like these gluten free dinner rolls, this dinner roll recipe is perfect for any holiday meal.
If this is your first time making a gluten-free bread recipe, for best results, make sure to check out the “Tips” section at the bottom with tips for measuring and working with gf ingredients.
The recipe contains: water, sugar, active dry yeast, gluten free flour blend, starch, psyllium husk powder, salt, and olive oil.
Find more about the ingredients and steps to making the rolls below.
Ingredients
The simple ingredients list includes:
- Warm water – Like all gluten-free baking and bread recipes, you need wet ingredients to form a dough.
- Granulated sugar – The sugar is not enough to be sweet, but adds a hint of extra flavor.
- Yeast – The active dry yeast is what makes these rolls rise high!
- Gluten-free flour blend – This flour mixture is a homemade blend that works perfectly in these rolls.
- Tapioca starch – Also called tapioca flour, this extra bit of starch adds to the wonderful texture.
- Psyllium husk powder – The psyllium husk powder functions as the binder in this dinner roll recipe.
- Salt – Salt contributes to the flavor of the bread.
- Olive oil – The olive oil is essential for the fat content of the rolls.
Exact measurements and instructions for making these gluten-free rolls without xanthan gum are in the recipe card below.
How to Make These Rolls
STEP ONE: In a measuring cup or small bowl, dissolve the sugar in the warm water. Add the yeast and set aside to proof for 5 minutes.
STEP TWO: In the bowl of a stand mixer, add the dry ingredients and mix well.
STEP THREE: To the dry ingredients, add the wet ingredients – olive oil and yeast mixture. Turn the mixer to low and beat for 30 seconds with the paddle attachment.
STEP FOUR: Scrape down the sides of the bowl and turn the mixer to medium speed and beat for 5 minutes.
STEP FIVE: Portion the batter into the prepared muffin tin using an ice cream scoop or large spoon.
STEP SIX: Let the dough rise in a warm place until the tops of the rolls crests the tops of the muffin cups, between 20 minutes and 1 hour.
STEP SEVEN: Bake at 400F for 20-25 minutes until an instant read thermometer registers 205-210F. Brush hot rolls with melted vegan butter. Serve warm.
Substitutions
- Granulated sugar: For a refined sugar free roll, coconut sugar may be used or for a sugar-free roll, Swerve sugar substitute may be used.
- Yeast: Instant yeast may be substituted. You do not need to proof instant yeast, just mix it in with the dry ingredients.
- Gluten free flour blend: I do not recommend substituting this blend with another all purpose flour blend as other have not been tested. Do not substitute with a single flour like brown rice flour, sorghum flour, or millet flour. Do not use coconut flour as it has a completely different fiber and protein content.
- Tapioca starch: This is also known as tapioca flour and can be substituted with corn starch, potato starch, or arrowroot powder.
- Psyllium husk: Whole psyllium husks are not a one-for-one substitute. Follow this article for a list of possible psyllium husk substitutes including chia seeds, guar gum, and flax seeds.
- Olive oil: In place of the olive oil, you can use melted butter, melted vegan butter, or vegetable oil.
These substitutes are available in my Amazon store.
Variations
I do not recommend changing the recipe but if you’d like some other gluten free yeast rolls, check out these recipes:
Gluten free dinner rolls – These are pull-apart tender, but keep in mind they do contain egg.
Gluten free parmesan rolls – These are dairy free despite having parmesan! (It’s dairy free parmesan).
Gluten free oatmeal rolls – These are hearty rolls so perfect for soups and chili.
Gluten free yeast rolls in under an hour – These are perfect for when you need something quick!
Equipment & Tools
The tools you’ll need to make these rolls include:
- Large bowl or bowl of a stand mixer
- Measuring cups
- Hand mixer (if not using the stand mixer)
- Kitchen scale – to measure the ingredients
- Large cookie scoop – for portioning the dough into the muffin cups
- Muffin tin
Find all these tools in my Amazon store!
Storing these Gluten Free Rolls Without Xanthan Gum
These baked rolls can be stored in a couple ways:
Room temperature – Place the fully cooled rolls in an airtight container and store them at room temperature for up to 2 days.
Frozen – Place the fully cooled rolls in a freezer bag and store in the freezer for up to 1 month. Defrost each roll for 30 seconds to one minute and enjoy.
Tips for Making the Best Gluten-Free Dinner Rolls
1. Proof the yeast
Many times, baking flops have to do with the yeast. If it isn’t fresh, it won’t rise. And if it doesn’t rise, your bread doesn’t turn out. And seeing all your hard earned gluten free bread go to waste is no fun. If you’re using active dry yeast, make sure to proof it first.
2. Measure by weight
Always use a digital scale to measure the ingredients where weight is given as an option. If weight hasn’t been given, reference these printables to convert the cups to weight so you’ll have it for future baking.
3. Mix the batter
The beauty of gluten free baking is that there is no fear of over working the ingredients where breads become tough and muffins are dry. Make sure to mix the roll batter for the full 5 minutes.
4. Rise
The rise time varies between 20 minutes and 1 hour. It will depend on the temperature of both the batter and the environment. For best results, judge the rise by volume rather than time. The batter should crest over the muffin cup.
FAQs & Troubleshooting
Gluten free breads and rolls need some sort of binder to hold the batter together. Otherwise the baked good will crumble and fall apart. Common binders are xanthan gum, psyllium husk powder (like in this roll recipe), chia seeds, and flax seeds.
This roll batter is supposed to be thin. You will need either an ice cream scoop or a large spoon to spoon the batter into the muffin cups.
Many gluten free flour blends contain xanthan gum so I would not recommend it.
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Gluten Free Rolls Without Xanthan Gum
Ingredients
Method
- Prepare a 12 cup muffin tin by spraying well with cooking spray. Set aside.
- In a medium bowl, mix the water and granulated sugar. Add the yeast to the sugar mixture and let the mixture sit until foamy, about 5 minutes.
- In the bowl of a stand mixer, or a large bowl to use with a hand held mixer, add the flour mix, tapioca starch, psyllium husk powder and the salt. Mix gently.
- Add the olive oil and yeast mixture to the flour mixture. Turn mixer to low speed and mix for 30 seconds.
- Stop the machine and scrape down the sides. Turn mixer to medium speed and beat for 5 minutes.
- Fill each muffin cup about 2/3 full of batter. Set the pan away from drafts and let the rolls rise until they barely crest over the top of the muffin cups. This can be between 20 minutes and 1 hour.
- Preheat oven to 400° F.
- Bake the rolls for 20 – 24 minutes or until an instant read thermometer inserted into a roll registers 205-210F. Remove from the oven and brush each roll with melted vegan butter.
- Remove the rolls from the pan and serve warm.
Notes
- Measure the ingredients by weight where weight is given.
- Mix ingredients for the full 5 minutes.
- Spray the baking pan well to prevent the rolls from sticking after baking.
- Serve with a dollop of dairy free butter or a brush of olive oil.
Original pictures:
