Printable Gluten-Free Oatmeal Rolls Recipe Card

hand holding open an oatmeal roll with a slice of button on top

5 from 1 vote

Printable Gluten-Free Oatmeal Rolls Recipe Card

If a hearty, crowd-worthy oat flour roll is on your radar, then these oatmeal rolls are the ones for you! They're perfect with soup on a chilly winter day. Feel free to print or save this recipe card for easy reference when making this recipe or shopping for ingredients.

Prep Time15

Cook Time20

Rise time35

Total Time1 10

Course: bread, Breakfast, Snack

Cuisine: American

Servings: rolls

Calories: 178kcal

Author: Heidi Hecht

Ingredients

3 teaspoons active dry yeast
1 1/2 cups water 80F
1/4 cup olive oil
1 Tablespoon maple syrup
112 grams gluten-free oats about 1 1/4 cups
120 grams oat flour about 1 cup
195 grams gluten-free flour mix about 1 1/2 cups
1 teaspoon salt
1 teaspoon xanthan gum

Instructions

Mix the yeast with the water. Set aside to proof for 5 minutes.
In the bowl of a stand mixer fitted with a paddle attachment, mix the oats, oat flour, gluten-free flour mix, salt, and xanthan gum for 30 seconds.
Stir the olive oil and maple syrup into the water-yeast mixture.
Add the water-yeast mixture to the dry ingredients in the stand mixer's bowl. Mix on low speed for 15 seconds.
Stop the mixer and scrape down the bowl. Turn the mixer to medium speed and mix the dough for 2 minutes.
Spray a 9" x 13" baking pan with cooking spray.
Scoop 2/3-3/4 cup portions of dough into the pan, making 3 rows on the short side and 4 on the longer side.
Cover the pan with a towel and let rise for 30-35 minutes or until the rolls have risen by at least half.
Preheat the oven to 400 degrees Fahrenheit (204 degrees Celsius).
Bake rolls for 20-25 minutes or until an instant-read thermometer registers 205-210F.
Serve warm.

Notes

The recipe was tested with active dry yeast, which is not the same as instant or fast-rising yeast.
The olive oil may be substituted with vegetable oil or melted coconut oil.
Make sure to use pure maple syrup, not maple-flavored syrup.
Make sure your oats are certified gluten-free oats like Bob's Red Mill or Nuts.com.
The recipe was tested with this brand of oat flour.
This gluten-free flour mix is recommended. Other mixes may work, but they have not been tested.
Rolls should not double in size. They will rise to about one and a half times their original size.
Rolls are best served the same day. They can be kept at room temperature for up to 2 days in a sealed plastic bag. To serve, warm them, covered with foil, in a 250F oven for 10 minutes.

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