Pull-Apart Dinner Rolls {Gluten-free}

Gluten-free Pull-Apart Dinner Rolls

After I had to give up gluten, I tried making my own rolls at home, using my old favorite recipes, just substituting gluten-free flour, and each time they failed miserably. Thankfully, just a few months after my celiac diagnosis and transition to cooking & eating gluten-free, my local gluten-free store brought in Rachel aka Gluten Free Mama for a baking class. I sat there amazed as she whipped up these super easy dinner rolls, then when I got to sample them, I couldn’t believe it. They actually tasted like real homemade dinner rolls! These don’t taste like cardboard, crumble like sawdust, require a knife to saw through, or need to be toasted to be palatable. What a relief, right?!

Look at that texture:

Gluten-free Pull-Apart Dinner Rolls

After learning how to make these from Rachel, and buying her fabulous cookbook, In the Kitchen with Gluten Free Mama, I started making these at home regularly. These really are my family’s favorite gluten-free dinner rolls, and you will find them on our table at every holiday meal and at least once a month at dinner.

You can find Rachel’s original recipe here; you’ll find my adapted recipe below. I’ve cut the amount of time that the rolls need to rise by about half by using instant yeast. The instant yeast I use is SAF Instant Yeast. You can buy Saf Instant Yeast from Amazon or King Arthur Flour. I love using this product to cut the rising time down in some of my yeast bread recipes. When using instant yeast, you do not proof the yeast in water. You add the instant yeast with your dry ingredients, and the water with the liquid ingredients. My directions below reflect this change.

If you haven’t worked with gluten-free yeast dough much yet, it is important to note that it is very different from regular yeast doughs. When making gluten-free yeast doughs, the end result is typically a very wet, sticky dough. Do not be tempted to add extra flour! You will not be kneading the dough by hand at all. Your mixer does all the work mixing the dough well, then you use a large cookie scoop (about 2″ diameter) to scoop the dough in mounds in your baking pan. Another important thing to note is that your pans will actually help you shape your gluten-free dough. For example. if you were making regular dinner rolls, you could get by having the balls of dough spread out on a big baking sheet almost like cookies. If you did that with gluten-free dough, you would end up with very flat breads. So here in this recipe, I definitely recommend you grab yourself a 9″ cake or pie pan to bake your rolls in. I’ll talk more about your pans helping shape your dough when I share my french bread and hamburger bun recipes.

Another difference you might spot between my recipe and Gluten Free Mama’s is that I choose to not brush the unbaked rolls with an egg wash. I prefer leaving them plain for baking, then after baking I brush on melted butter.  Mmmm!

Here’s a pic that shows how the rolls look at the different stages:

Gluten-free Pull-Apart Dinner Rolls

Substitutions:

  • Yes, you can use regular, active dry yeast in this recipe. Use the same amount of yeast called for, but go ahead and proof the yeast in the warm water with a bit of sugar. Then you are going to need to extend the rising time for the rolls by at least double what I have listed here.
  • Can you use another all-purpose flour blend in this recipe? Maybe! There are so many flour blends out there, that I simply cannot test them all. I can’t say whether your homemade blend or your favorite store blend will work in this recipe. I have only had success using Gluten Free Mama’s Almond Blend All-Purpose Gluten-free Flour in it. You can get this in single or multiple bags from Gluten Free Mama’s website or in bulk from Amazon: Gluten Free Mama’s Almond Blend All-Purpose Gluten-free Flour in it. Using any other gluten-free flour blend means you are bringing in a different combination of flours & starches, and I can’t guarantee that will work well. That said, feel free to play with this and see if it works well with your favorite blend.  I would recommend you be sure to measure your flour by weight, and be sure to use the same weight I have listed in the recipe. Read through the reader comments below to see what flour blends have worked well for other readers! Also, if you are using a blend that already contains xanthan gum, try adding an additional 1/2 tsp when making this. (UPDATE 4/2015. I tested these with Pamela’s artisan flour blend and they turned out okay. Not as fluffy as with GFM, but they worked. Also tested with MANINIS Ancient Grains Gluten Free Multi-Purpose Flour Mix and boy oh boy did that dough rise! Super big, then collapsed after baking! But they tasted great and had great texture, so I would recommend that one too.
  • Yes, I tried this recipe with Gluten Free Mama’s Coconut Flour Blend as well, but alas I didn’t have good results. I bet you could play with it to make it work fine.  The problem is that coconut flour really absorbs the liquids in a recipe, and mine turned out like hockey pucks.
  • Yes, you can make this egg-free if you need to. I have tried GFM’s egg free option and it worked well & tasted great! Gluten Free Mama recommends this egg free option: ¼ cup water + 1 Tbsp. ground flaxseed.  Simmer water and flaxseed over medium low heat for about 5 minutes until thickened.  Stir frequently.  Allow to cool.  This is equal to one egg.
  • Yes, you can make this dairy-free if you need to. Substitute the 2 T of butter for a good dairy-free margarine or Spectrum shortening, melted.  You can also either not brush the finished rolls, or brush with a good tasting dairy-free margarine.

If you are looking for great non-yeast breads to make as well, don’t miss my gluten-free sweet cornbread and gluten-free buttermilk biscuit recipes!

4.8 from 54 reviews
Pull-Apart Dinner Rolls {Gluten-free}
 
Recipe from:
Recipe type: Yeast Breads/Rolls
Ingredients
  • 2¾ cups (11½ oz.) Gluten Free Mama's Almond Blend Flour
  • 1 1/2 tsp. xanthan gum
  • 2 tsp. SAF instant yeast
  • 1/4 cup sugar
  • 1 tsp. salt
  • 1 cup warm water (105-110°)
  • 2 Tbsp. butter, dairy-free margarine, or Spectrum shortening, melted
  • 1 egg (preferably room temp)
  • 1 tsp. cider vinegar
Instructions
  1. In the mixing bowl of your electric mixer, mix together flour, xanthan gum, instant yeast, sugar, and salt.
  2. With mixer running on low speed, add in the water, melted butter (or substitute), egg, and cider vinegar.
  3. Mix on medium speed 3 minutes.
  4. Spray 8" or 9" round cake pan or pie plate with cooking spray. Using a 2" scoop or 1/3 cup measuring cup, scoop dough into 9 mounds in the pan. I place one mound in middle, then scoop 8 mounds of dough side by side all the way around the pan.
  5. Dip your fingertips into warm water and use to smooth out the tops of the rolls, continuing to wet fingers as needed.
  6. Cover with a dry towel and let rise in a warm place 45 minutes to 1 hour.
  7. During the last few minutes that the rolls are rising, preheat oven to 400°.
  8. Bake in 400° oven for 26-28 minutes. Tops should be golden brown and if you measure temperature of dough, it should measure 200°.
  9. Brush rolls with additional 1/2-1 Tablespoon of melted butter.
Notes
Please see blog post for information on egg-free and dairy-free substitutions. If you would like to use a different flour blend, please read through the reader comments below to see what flour blends have worked well for other readers! Make sure you measure the flour by weight!

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Comments

  1. Erica says

    Can I use another mixture of flour like Carol Fenster’s flour blend? Or do I have to purchase this specialty blend?

    • says

      I definitely recommend using this flour blend. If you want to try a blend you already have at home, just make sure to measure your flour by weight and use exactly the amount called for in the recipe. Also, make sure to note whether your flour blend already has xanthan gum in it or not, and adjust recipe accordingly.
      I’d love if you would report back if you make these with another blend, so others will know how it worked for you.

      • says

        I tried your recipe this evening, but had to use some King Arthur Multipurpose Flour (gluten-free) I had on hand. A search today of area groceries for the Mama’s flour was disappointing.

        The rolls turned out great despite the flour substitution. I did have to use xanthan gum, as King Arthur’s doesn’t include it.

        I also had a fine time finding affordable xanthan gum! I finally found some very small packages of it at Walmart for 49¢ each.

        • Beth B says

          Thanks for your comment Steve. I also have King Arthur four on hand and wanted to give these rolls a try for dinner tonight! Also, Walmart packs of xanthum gum is all I have been able to find in my town. I’m glad they are inexpensive!

  2. M Borders says

    Wonderful looking gluten free rolls! I am thinking of combining this with a Pani Popo (Samoan Coconut Sticky Roll) recipe.

  3. Melissa says

    I wondered if anyone has yet tried this with a different flour blend? We are also a nut free family, and I typically use King Arthur’s multipurpose blend for baking needs. So I’m thinking of trying this recipe with our usual flour. Any tips for making the substitution?

    • says

      Melissa, I haven’t used the King Arthur blend in this recipe, but I have worked with that blend before and it is a really good flour blend. I would definitely give it a try in this recipe. If you have a scale, measure your flour by weight, matching the 11 1/2 ounces I call for in the recipe so you’ll have the best success. Please come back and let me know how it turns out with that flour blend. Hopefully great!

  4. Carole says

    Love your recipes – but is there any way to include a carb count ? My grandson has celiac, but is also type 1 diabetic, and using a pump for insulin. He is 9 and inputs his carbs himself. I generally buy GF foods when he visits but would love to give him something homemade.

    • says

      Erin,
      I haven’t frozen these, just because we always eat them all up within 1-2 meals. I always have success freezing my other breads though, so I would think these would be the same. Hope you can try making them soon!
      ~Michelle

  5. Diana says

    I used a different blend for this and it came out great! I used 2cups white rice, 1/2 cup potato starch, 1/4 cup tapioca starch and 1 1/4 teaspoon xantham gum.

  6. Jessica says

    Do you think I could make these by hand (without use of an automatic mixer)? Can’t really afford the $400.00 for an electric one right now ;)

    • Jenny says

      Hi, I have just found another members post with her ingredients so I am giving that a shot. Thanks anyhow I’ll let you know how it turns out.

      Jenny

      • says

        Jenny, definitely feel free to give another blend a shot, just make sure you measure by weight to get same amount I have in recipe. Or yes, follow the substitution amount that Diana listed above. Please do come back and let me know how it turned out for you. I’m happy to help try to figure it out with what you have available.

  7. Lisa Roszler says

    Oh. MY! ((hugs)) ((hugs)) I saw a pic of these over on GFE today, followed the link here and immediately set out to make them. I nearly cried when I pulled that first roll out of the pan and cut it open! WOW! I made hot ham and cheese sandwiches with them for tonight’s football game and have enough left for tomorrow, if they do not become victims of a midnight snack. YUM! Thank you, thank you! This one goes in the permanent recipe file and will be made often. I used a homemade flour blend: 2 parts rice flour, 2/3 part potato starch, 1/3 part tapioca starch along with regular yeast that I proofed. They turned out perfect. Amazing. Wonderful. Fragrant. Praise-worthy. THANK YOU!

    • says

      Aw, Lisa, you made me cry with this comment! I can remember the joy of finally pulling these rolls, that tasted like REAL ROLLS, out of the oven the first time. It is such a relief after all the failed attempts, and trying some of the not-so-great pre-made stuff out there, isn’t it?! Thanks for mentioning what flour substitution you used. I’m so glad it worked out well for you as well! I love your idea to make hot ham and cheese sandwiches with them. I’m totally going to do that soon! ~Michelle

  8. Jen says

    I made this recipe with some modifications tonight and had great results:

    I used Jules gluten free flour blend and omitted the xanthan gum since it’s already in the blend.. I’m also allergic to dairy and eggs, so I used olive oil in place of the butter and ground chia to replace the egg (I prepared the chia by mixing 1tbs with 1/4cup hot tap water and letting steep for 5 minutes) I also made individual rolls in a mini-loaf pan that I usually only use when I make cornbread. The rolls turned out perfect with a light crispy crust and chewy insides. Thanks so much for posting your recipe online! It’s great!!

  9. Stephanie says

    Just made these tonight. Awesome!!!! My non-GF kids all loved them as much as I did. Thanks for sharing this fabulous and easy recipe.

  10. Linda says

    Can you add baccon and cheese on top ?
    My daughter is wheat free, and loves baccon and cheese buns, but I haven’t been able to find a wheat free substitute that is white and fluffy.

  11. Thelma Daly says

    This looks amazing! the only problem is that we live in South Africa and do not have the ready available flour blends that you have. I would love to know if you could help with a flour blend that I can mix myself. I have a 11 year old daughter that has been diagnosed with Gluten Allergies. This is completely new to me and very scary.

    • says

      Thelma, a few other readers have listed their successful homemade flour blends here in the comments. Check those out and see if those would work well for you. Try not to be scared about this, just look at it as a new adventure. You’ll get to try new things, find some you like a lot, and some you can laugh about. Try to keep a sense of humor and adventure about it. It will get easier as you bake more!

  12. Sharon says

    Hi i made these buns but will they still turn out if u lower the temp a little seemed to be to high and too long of coookin time for my stove and i substituted the flour blend for one of the mixes recommened and seem a little hard may try a blend today but this is also a person who has never made any kind of bun recipe before lol

    • says

      Sharon, you may need to adjust the cooking temp and time for your own oven. If you can, I definitely recommend you use an oven thermometer so you’ll know how much hotter than normal your own oven runs. Ovens can vary by 25 degrees easily, so you would definitely need to adjust the temp accordingly. I wouldn’t recommend using a mix in this. Definitely use a good gluten-free flour blend like the one I recommend, or read the comments on this post for other readers’ successful substitutions for the flour blend. Good luck to you!

  13. Linda says

    I tried it today , but the top got a lot darker than I expected, it’s firmer than I thought too. I tried putting the baccon and cheese on top, I wonder how it would work when placed inside the dough? I had to use another mixture as we don’t have the one on the ingredient list. Tastes great tho! Will work on time and temp with ovan, I wonder what the diff is with fan forced?

  14. Val Vogt says

    Michelle,
    Your recipe sounds wonderful. I’m wondering if I double the recipe, would it turn out? Have you done that? I’m expecting 15 for Thanksgiving and at least half of us are gluten-free.
    Thanks so much,
    Val

    • says

      Val, I really think it would be fine to double the recipe and make two pans. I’d suggest making a batch or double-batch here this week or next week so that you aren’t trying out a brand new recipe on Thanksgiving Day.
      If you find any problems or are hesitant to do the double-batch, since these are so easy you could totally just whip up two single batches back to back. They just take minutes to whip up and you’d know for sure they would turn out that way.
      A couple tips if you decide to make these the day before Thanksgiving: don’t refrigerate them, and don’t microwave them to warm them back up. Both of those things really affect the texture. If you want to warm them back up, simply wrap in foil and put back in oven for a few minutes before serving.

  15. Erika says

    I can’t wait to try these rolls for Thanksgiving! We have just gone gluten free do to a wheat sensitivity! My son really misses baked goods! I am trying to learn how to bake gluten free! Would love any advise or help with this! Thanks for posting!Take care Erika

    • says

      Erika,
      I hope you can make these soon! This is a great recipe to start your gluten-free baking with. Just follow the directions, and you should do fine. Starting gluten-free baking can feel overwhelming, but it really is easy and you’ll adjust just fine. A good all-purpose gluten-free flour is the essential. Check out my recommendations page for info on that! Best wishes to you and your son! ~Michelle

  16. Regina says

    “Better than Mock Cup4Cup” flour blend, a blend recipe you can find on the internet works perfectly. Probably because it is very similar to GFM almond blend except uses milk powder instead of almond flour making it a dairy version rather than a vegan version. I used exactly 11.5 oz of the flour blend, 1 Tbs butter for flavor and 1 Tbs light olive oil for texture. (I live at high altitude and I cover my rolls at 10-15 minutes with foil to avoid burning the tops.) The rolls turned out exactly like the picture, tasted great, and my family said “don’t change a thing”. I did though, the second time I subbed half millet and half amaranth for the brown rice in my mock cup4cup blend. Millet is nutty like wheat and amaranth is buttery and moist and adding these two flours made the rolls taste even better. Gf oat flour for some or all of the brown rice enhances flavor as well. I’ve also found that 3 minutes in the electric mixer is critical for proper rise and texture.

  17. Kelly says

    I am a totally inexperienced baker. That said, I used the active dry yeast and Bob’s Red Mills all purpose GF flour that I had on hand. I literally just pulled them out of the oven 5 minutes ago and devoured one piping hot. Delicious! Thank you, thank you, thank you for posting such a wonderful, easy-to-follow recipe. Thanksgiving is going to be awesome!

    • Kristy says

      I just came here to post exactly what Kelly post about using the Red Mills flour! I don’t think I let them rise quite long enough, but other than that, they were delicious! My non-gluten free kids gobbled them down along with my gluten free kids! My gluten free kids were in Heaven today, getting to eat both dinner rolls AND stuffing!

    • says

      Kelly,
      I haven’t and no one that has commented yet has either. However, that is a good flour blend and I wouldn’t hesitate to try it. Make sure to measure it by weight and match the weight amount called for in the recipe. Come back and let me know how it turns out. Others have been having success with a variety of blends.
      ~Michelle

  18. Judi says

    I can’t thank you enough for this recipe for Pull-Apart Dinner rolls. My 9 YO grandson was diagnosed with Type 1 diabetes and shortly after with Celiac. To say the least we have had many changes in our lives in a short period of time. One of his favorite foods has always been Nana’s rolls. I have tried MANY recipes and none have even come close and then along came yours. THANK YOU !!!!!!!!!!!!!!!!!!!!!!!!!!!! They are delicious and he was thrilled. It was more than just a recipe to me.

  19. Amie Powell says

    Can you do this recipe without the sugar? This will be my first time making rolls from scratch because my mother is diabetic and allergic to gluten.

    • says

      I’d be wary of doing these without the sugar. The 1/4 cup is already a really small amount considering that is distributed throughout the whole recipe. I do however think you could use coconut (palm) sugar in place of regular sugar here. Everything I’ve read is that coconut sugar is much better at not raising the glycemic level. I’m starting to use it more and more.

  20. Sandy Nagle says

    Can you make these ahead and freeze them or do them like brown and serve and partially bake them; freeze then finish baking?

  21. Megan says

    I want to make these with King Arthur GF flour (I’ll give it a go anyway) for my friend’s family that is coming for Thanksgiving. Should I bake these a day ahead or can I make the dough on Wednesday and put it in the fridge to halt the rising and bake them fresh on Thursday? I love hot rolls out of the oven and since they’ve gone GF they don’t often eat breads so I really want them to be a treat. I know I won’t have room in my kitchen to mix them up properly the day of though.

    • says

      Megan,
      I love the idea of making up the dough and putting in the fridge overnight, but I haven’t tried that with these. I’m totally going to, but it won’t be before Thanksgiving as I’m preparing to travel right now.
      You could definitely make them the day before, cool, cover them and keep out on the counter at room temperature. Don’t put them in the fridge after baking. Then just before serving, you could pop them back in the oven to warm them up and they’d be delicious!
      It is so sweet of you to make these for your friend! Some others have had success with using the King Arthur flour for these. They don’t come out quite the same as using the Gluten Free Mama’s Almond Flour blend, but if that’s what you’ve got, go with it. :)

  22. Lizze says

    These rocked! I subbed Manini’s GF flour, omitted the xantham gum because it was already in the flour and I increased the yeast to 2.5 tsp (regular, not instant) because I knew I didn’t have extra time to let them rise. I need to cook them a couple minutes longer next time (I think I pulled them out at around 24 minutes because the tops were getting so dark), so mine were a little doughy. But, they rose beautifully!!!! And tasted great!

    • says

      Lizze,
      Thanks so much for the comment and including your successful substiutions! Maninis flour rocks too! That is what I use for the gluten-free bread in my bread machine that I make weekly. It was wise of you to make up a test batch of these before the holidays so you can make them again successfully with what you learned. I hope you have a delicious holiday season! ~Michelle

  23. Vicki Hughes says

    I do not have the flour blend – do you have a way to use existing products to make the blend? This sounds and looks to be just what I am looking for – thanksgiving is here again and this year I am GF.
    Hoping furiously for help before thursday.
    Thank you very much! Vicki

  24. says

    These look fantastic! I’m going to make a test batch tonight with Better Batter AP GF flour and Spectrum shortening. If they turn out great I’ll surprise my Celiac sister with GF rolls on Thanksgiving day! Thanks for the recipe! I’ll follow up with a yea or nea on the flour subsitution.

  25. Liz says

    These were so delicious! And, I had so many bits of different flours around that I used a totally random combination. 1 cup Bob’s Red Mill GF AP blend, and for the remainder I used a blend of sorgum flour, potato starch, and almond flour. I also used coconut palm sugar instead of regular sugar, and a hand mixer for the whole deal. Again, DELICIOUS!

    • Diane says

      My daughter just made these and said they were too good to be gluten-free. She is so excited that she is making another batch. She used Cup 4 Cup flour blend and they turned out beautifully. Thank you!

    • says

      Liz, I’m so impressed with you that you just jumped in with your random combination of flours and your substitutions. You go girl! Sometimes you just have to give things a try. I’m so glad that they turned out delicious! Have a happy Thanksgiving! Thanks so much for your comment! ~Michelle

    • says

      Andrea,
      If you can’t tolerate xanthan gum, you can also use guar gum or psyllium husk. Guar gum would be an equal substitute, you’ll have to search around for how to substitute psyllium husk as I’m not sure the substitution ratio right now.
      These rolls will not turn out without one of these.

  26. Lisa Hardt says

    I just made a few batches with Jules AP flour blend, no other substitutions. The dough wasn’t as elastic as it looks in your pictures, but the end result was exactly what I was looking for. Thank you so much for this recipe! It will be a staple in my kitchen from now on.
    Happy Thanksgiving!

  27. Cindi says

    I made these yesterday for Thanksgiving and they were delicious! I subbed King Arthur’s MP flour blend and proofed the yeast for 15 minutes. Other than that, everything else was the same. The taste was spot on! I only wish they were a tad fluffier but I’m sure I could get them that way with a little work!
    YUM!

  28. Carol says

    These rolls were out of this world! I made both regular and gluten free rolls for Thanksgiving, and the gf rolls were more popular than the regular (I had to pull out and hide a couple gf rolls for the person who actually NEEDED the gf so she would be sure to get some :) )

    • says

      Carol, this comment makes my day! So glad that your gluten-free rolls were so successful that you had to hide them from the gluten eaters! That’s just awesome! You are obviously a great baker! Thanks so much for leaving me a nice comment and rating the recipe 5 stars. I’m glad you’ll have this recipe as a keeper for future holidays!

  29. says

    This recipe looks fabulous! Other than coconut flour and almond flour, what other gluten-free flours would you recommend? I hear ya on the coconut flour, and I don’t eat almonds or anything made from almonds. Thanks so much. Be blessed, ~Sharmie

  30. Cindy Lane says

    I just made these, I used Jules all purpose gluten free flour. They turned out wonderfully! This recipe is definitely a keeper.

      • Brandi says

        These are amazing! I made them tonight with half Bob’s Mill Almond Flour, half Namaste Perfect Flour blend. They turned out delicious. Even though it was hard not to eat them all, I did freeze two just to see how they turn out. I will be making them with with just the Perfect flour blend in the next couple day’s to test them out. I will post again with the out come. Thank you for the recipe and instructions. It was easy to do and turned out perfect!

  31. Rosanne says

    We are a GF family and in the words of my son, these buns are to die for. It is like eating gluten again without all the sickness. My only complaint is that they did not last the day and now I have to make another batch. Thanks so much for sharing this recipe.

  32. Karina says

    Thanks for the great looking recipe; can’t wait to try it. I was wondering if these freeze well? Have you had any experience making these in bulk to store in the freezer and then heating them up for later? If so, how is the texture after freezing/reheating? Thanks!

  33. TENA says

    i love these rolls. i combine all ingredents except the flour. mix well then add flour until they become sticky then i use a cookie scoop and scoop them into a 9 x 9 pan buttered. it makes 9 rolls let them rise for 1 hour or more. bank until golden brown then take out of the oven and put button on top of them. they are the best!!!

  34. says

    I made these tonight and they were AMAZING!! All I had on hand was King Arthur GF Flour but measured by weight and it worked perfectly. Thank you such an incredible recipe! Feels like I was eating gluten-full bread again!

  35. Peggy says

    Husband is also allergic to yeast so nothing works, looks or tastes “normal” without using yeast. Allergic to wheat, barley, rye, spelt

    can eat oats, corn and rice

  36. Autumn says

    These rolls were amazing! I have tried about 7 different gluten free dinner roll recipes and have failed miserably everytime, but not this past holiday season. I have made these a few times and they truly taste like a “normal gluten filled roll,” but there not! The rest of my Non-GF family loved them as well. Just wish the recipe made more than 9 rolls. It is completly worth the effort and time in the kitchen. I didn’t have a 8 or 9 inch round baking dish, so I baked my rolls in a 9×9 stoneware pan….Yum! Thank you so much for the recipe.

  37. Margarita Morales says

    I made these this morning and they are amazing!! The flavor and texture is just right. Thank you!!! I had to make another batch because the first batch is all gone! :)

  38. Vanessa says

    I made these today using Glutino’s all purpose blend. They turned out really well. I mixed them with a dough blade in my food processor and then made pepperoni rolls with the dough. It took a bit of maneuvering, but the dough wasn’t so sticky that it was impossible. I also cooked them in silicone muffin cups to help them keep shape. I appreciate that it is such a simple and quick recipe, even with the yeast. Thanks for sharing!

  39. B says

    Just made these to go with a Stew. My husband thought they were corn biscuits. I used my own combination of rice/almond flour and they were quite good. Will definitely make these again as I have a friend who is Celiac so I am always looking for new recipes to try for her. Are they good cold?

  40. Jen says

    I just made these rolls with Namaste perfect flour blend (which contains Xanthan Gum) so I didn’t add any. I measured the flour according to weight.They are okay but the rolls are very dense and didn’t really rise. Has anyone else had this problem?

    • Autumn says

      To Jen – I have also used Namaste flour, my only successful recipes have been with items like gingerbread or banana bread. For some reason Namaste’s GF All-purpose blend when baked is very dense. I have tried many dinner roll recipes and cake recipes with Namaste flour and none of them have been successful. For this reason I only use Namaste when I know I am baking an item that is intended to be more dense, not light and fluffy. Try Mama’s Almond Blend, like Michelle suggests or others’ have commented success with Jules’ and King Arthur. Also, a combination of white rice flour, brown rice flour, tapioca starch, potato starch, and nonfat milk powder has worked for me. Hope this helps Jen.

      • Jenifer says

        Thanks, Autumn. I never got an email that told me you replied. I will look at using these instead. Thanks so much. :)

    • Paula says

      Did you add almond flour? That’s the key. I used 3/4 cups almond flour and 2 cups GF flour and it came out great

        • Paula says

          No problem, my friend has Namaste and she made these the same night I did and added the almond flour…she is totally sold! Good luck Jen, they are delish.

    • lexie says

      I made these rolls today using Pamela’s flour that has almond meal in it and these rolls turned out so dense.So sad they didn’t pan out

  41. Korie says

    I just made these using the Bob’s Red Mill flour blend and made them dairy-free and egg-free using the recommended substitutions and they turned out FANTASTIC! I could not be more pleased right now! I have been battling with gluten-free bread recipes for the past three weeks or so with not very good results. This will be a staple in our home from now on! Thank you, thank you, THANK YOU!

    • Joanie says

      Korie, was the Bob’s mix that you used the new one, with blue on the label, called the “GF 1-to-1 Baking Flour” mix? Or was it the older one he has sold for years?

    • Monica says

      Korie, thank you for your review. I had been wondering, in light of the recent revelations about arsenic in rice, if this recipe would be successful with a no-rice flour blend. I think Bob’s is rice-free, right? I’ll have to try it and see. Thanks for putting your review here to help others

      • Monica says

        I rated the recipe b/c I first made it with what I had on hand, King Arthur GF flour and Honeyville almond flour. They turned out great; but like I said, I want to try a no-rice blend for my family.

  42. Jennifer Creviston says

    Hands down, easily the BEST gluten free rolls I’ve EVER made!

    Thank you for sharing this recipe!

  43. Jennn says

    To the Jen that had them come out dense – I don’t know anything about your flour blend, but I’ve occasionally had mine come out dense with Jules’ flour (containing xanthan gum too) if I’m not careful and the dough isn’t wet enough. What was the consistency of your dough? When I make them the dough is very thin, more like a thick but stretchy batter than an actual dough – it’s wet enough that it’s tough for me to get them into the shape in the pics. You shouldn’t be able to pour it, but it should be sticky/wet enough that it’s not easy to knead or shape it either.

  44. Kara says

    If I make these with the King Arthur all purpose flour, what should I do? I’m really new to this and would love some help! Thanks!

    • says

      Kara, Other readers have had success using the King Arthur gluten-free flour blend. Just measure it out with a food scale, using the amount called for in the recipe. Make sure you have some xanthan gum as that is essential with gluten-free baking. Just follow the recipe just as written!

  45. Jenny says

    I can’t get this mix in France and feel very very frustrated, does anyone want to post me a bag by any chance?
    lol

    • Michael says

      Jenny,

      Amazon must surely deliver the flour to France. I went on there and found two big bags for cheap!

  46. Melanie says

    Hello Michelle, thanks for sharing this and your other recipes. These rolls are yummy and light.
    To the user in France: I live in Italy and can not find the gluten free mama’s flour blend either, nor do I want to-I prefer to mix my own blends for fun as well as economical/logistical reasons. I made this recipe twice using two different blends and they both came out very well, the second even better than the first. I will use percentages instead of weights or cup measurements for accuracy-choose your preferred measurement method.
    Here goes:
    Trial 1: 65%superfine white rice flour+25%potato starch+10%tapioca starch. This was very good and light.
    Trial 2: 60%superfine white rice flour+20% potato starch+10%tapioca starch+10%almond flour and they were remarkably lighter and a bit better (could have been another reason, but this flour combo seemed to give it a slightly better texture).
    I hope this helps anyone who is without commercial mixed blends.

  47. Tammy Mascara says

    Thank you so much for this awesome pull apart roll recipe!! I used the gluten free flour recipe from ((. Erica from a little insanity website)) I substituted with 1/2 cup of Almond flour to the mix & my rolls were tasting like real rolls. I even used your recipe & made a loaf of bread also the same way & it made great sandwich bread. I also used flax in the bread for egg replacement. I used a theometer in the bread & when it reached 207 degrees it was done!! Great recipe & I look forward to more of your recipes like for a good pizza crust!!!!!

    • Britt says

      Hi Tammy Mascara,
      I’d like to make these with Erica’s flour and some almond flour as well but I was wondering if you still added the xanthan gum called for in the recipe or not since there is already some in the flour mix?
      Thanks!

      • says

        Britt I just saw this & yes add the xanthan gum. Follow everything else in Michelle’s recipe! The reason I substuted with some almond flour Is cause the brand of flour mix she uses has almond flour in it. God bless you all & happy baking to all you brave Warriors in the kitchen!! We can do this Gluten Free thing!! Anyone interested in Marykay Products or the Bussiness opernuity it is only $75 to start your own bussiness through April 30th ! It has changed my life! contact me @ http://www.marykay.com/tammykaywest. Mention Michelle’s pull apart rolls & receive $5 gift certificate on your purchase!! Michelle I would love to offer you something for all your hard work in the kitchen you do to make our lives healthier! Thank you so much & your recipes have rescued me & saved my sanity!! You are Aesome!!!

  48. Smoes says

    Jen. Just made these with same flour you used and they turned out great. I read sometime ago NOT to add salt and yeast on top of each other as the salt will cause the yeast to prevent raising of the dough. So when I made my dough in my KA, I didn’t add the salt until I started the 3 minute process of mixing. That may have been the problem of your rolls not raising.

  49. Julia says

    I made this with King Arthur flour from Publix. I followed the directions and it turned out perfect. First time I had succes baking gluten free bread.

  50. Amy says

    I made these for Easter and they were fantastic! I substituted Better Batter for the flour and left out the xanthan gum since the blend contains it. It is the first time I’ve had gluten free dough turn out with a similar taste/consistency to a regular bread product! It’s been so sad to have to throw out batch after batch of dough I worked hard on because it just doesn’t turn out right. This took less than 15 minutes to get it into the pan to rise!! That is amazing and I will be making these weekly!

  51. Stephanie says

    I’m new to gluten-free baking, and my household is also nut-free because my brother is deathly allergic to nuts. What sort of nut-free flour would be best to substitute? The rolls look delicious!

    • says

      Stephanie, If you have a moment, read through all the comments from other readers. A variety of other flour blends have been tested, many with success! King Arthur Flour’s all-purpose blend would be my next suggestion. A number of folks have had success with that one!

  52. Diana says

    I made these as hot dog buns and even though they did not rise as much as I wished they were tasty and soft. I need to use a foil collar on the buns next time. I used an all purpose mix (3 parts rice flour to 1 part each tapioca, sweet rice and potato starch) that I don’t remember where I got from but I had already mixed in the freezer. I did add a few tablespoons of almond meal since your brand had that and I did measure by weight. I also forgot to add the vinegar which may be why they did not rise much. I will make these again but next time use foil collars on my hot dog that might be why they spread out instead of up.

  53. Caz says

    Thank you Michelle for sharing this recipe.
    I just made these a couple of hours ago, using my own flour blend with good results. They are a little dense, but right now I’m dunking them in my home made creamy pumpkin soup and they are delicious. I plan on making them again and trying Melanie’s flour blend percentages. Being type 1 diabetic, I will use sorghum flour instead of the white rice flour and replace the potato starch also, simply to reduce the carbohydrates. I’m just relieved to have finally found a good bread rolls recipe that tastes like bread rolls should taste.

      • Carolyn says

        Thanks Michelle. I have got my flour blend right. We don’t have thanksgiving here in Australia. But you’ve given me the idea to include them in Christmas lunch. Thank you.
        One little trick I have learned is to use soda water in gluten free baking. It makes the foods lighter and rise a bit more, without adding any taste. I usually use 1 tablespoon to a regular sized bread or cake recipe. It has helped to make these delicious dinner rolls lighter and fluffier.

  54. Julie says

    Michelle, Thanks for this great recipe! My family was in heaven. I rarely make anything so egregiously unhealthy for dinner (breakfast is another story:) but I’ve been craving dinner for a couple of weeks now, Because I didn’t have everything on hand I had to make some changes. I never use xanthan gum anymore because it wreaks havoc on me, so I replaced the gum with a tablespoon of pysillium husk powder. I made a blend of flours using Melanie’s second blend but in the end, had to add a bit more almond flour, probably another 1 1/2 ounces. Also, I just had regular yeast and it seemed to work just fine. The crumb was amazing!

    I can tell from the photos that my batter was much wetter and yours have this amazing look to them, but hey…they tasted great! Thanks so much!

  55. Greg says

    nutritional values would be nice, I’m on a strict diet and I need to keep tracked
    of everything I eat

  56. Blonde Irish gal says

    Is there a Gluten Free Flour blend that I can make up without almond flour to make it nut free aa well as glutenfree? Can’t wait to try this :)

  57. Angie says

    Hi Michelle!
    I made these rolls last night and my whole family loved them! I haven’t attempted making rolls since I was unsuccessful several years ago. They were easy to make and tasted just like the rolls I remember before going gluten free. This will be a new staple in our home! Thank you Michelle!

  58. J Almond says

    Thank you for a delicious recipe that is a real dinner roll. Even my daughter loved them! I used Better Batter and proofed regular yeast. They turned out beautifully and will be a new favorite at my house.

  59. Emma says

    My PERFECT blend if you don’t have the almond flour mix:
    ⅔ cup brown rice flour, ⅔ & ¼ cup of tapioca starch, and ⅔ & ½ cup of white rice flour
    I also substituted the butter for coconut oil (straight substitution) and organic pure sugar cane for the sugar — adds some extra fluff to the denser flour mix.

    I absolutely love these, and so does my gluten free family!

  60. JAMIE CUCINELLA says

    I made these rolls with jule’s flour twice and both times they came out looking good but then collapsed and were very gooey- also the batter did not look like your’s before baking- they were much more soft- please help!

    • Jennn says

      I’ve made these a ton of times with Jules’ flour without any issues. Do you weigh the flour instead of using measuring cups as recommended? 1 cup of Jules’ flour is equal to 135 grams. My dough is a bit wetter than pictured here as well – I can’t shape them at all. I use a mini-pie pan to make them into individual hamburger bun sized rolls. I’ve also used muffin tins and mini-cornbread loaf pans with success.

      If you’re not already doing it, I’d also recommend double checking the internal temp of the rolls to make sure they are at 195-200 degrees inside before removing it from the oven.

  61. Paula says

    These are the BEST looking GF ANYTHING I’ve ever seen. I was very nervous to try it. I used a regular store bought GF flour, used 2 cups then added 3/4 cups high quality almond flour and I was impressed. I ate it with freshly caught salmon and this was the first time I finished anything on my plate before my salmon. Can’t wait to try with a really good quality GF flour. Thank you!!!!

  62. Julie says

    We are on the feingold diet stage 1 so cider vinegar is out. Can I use white vinegar, pear vinegar, rice/brown rice vinegar, or coconut vinegar? Thanks!

  63. Ann says

    Thank you for this wonderful recipe.Just finished eating one while hot and was amazing.I made these for my son to take to school,and I was wondering if I could make a bigger batch and freeze.He needs them every wed,and with a new baby on the way,I probably won’t have time to bake every tuesday night.I wanna make sure that freezing won’t change them.

  64. Ida Dohoney says

    Sooooo happy to find the receipe for yeast rolls that actually look like the yummy smelling yeast rolls we ate before going gluten free. I will make these for my husband and maybe we can enjoy bread again. Thank you.

  65. Terri says

    I have a question on this for the ladies using Namaste and finding it makes everything dense – do you weigh the flour as per manufacturers specifications? I weigh it and so if you are doing the same then I will know I will likely get the same results. Thanks for the tips

  66. Pam says

    If I use King Arthur GF flour should I also use almond flour as well and if so can you give me the amount of each flour I should use. These rolls look amazing.

  67. Rudy Montes says

    Does anyone have a GF flour blend for these pull apart buns that does not have potato starch as my wife have severe arthritis and cannot have potatoes or potato starch?

  68. says

    Hi Michelle,

    I’ve just discovered your very interesting website.
    It’s the first time I try a gluten-free sweet bun recipe, I usually make braid and sweet buns with all purpose flour.

    The rolls rise in a warm place, without any problem.
    I didn’t use xanthan gum but guar gum, a gluten and lactose free german braid flour and also, one egg at room temperature.
    Thanks for that very good recipe :-)

  69. Jenny says

    Looking forward to trying your recipe for GF dinner rolls. Is there a substitute for the SAF yeast? Could I just double my Instant Yeast? Or maybe that will change the flavor…..I know it does that with other breads. Guess maybe I just need to invest in the SAF Instant Yeast. Thanks!

  70. Denise says

    im not sure what an almond flour blend is. if you wanted to make your own, what would you need besides almond flour?

  71. Trisha says

    Made these last night using my own flour mix and they are the best, softest rolls I have made yet! Also I used Ener-g egg replacer but may try flax next time just to keep experimenting. Thank you!

  72. Carolyn says

    Made these just now, used the cup measure (not 11.5 oz but 2 3/4 cups of flour).

    Very dense and heavy – used guar gum instead of xanthan.

    Too heavy for my liking and the batter was very dry.

    • says

      Carolyn,
      I’m thinking you must have used a different flour blend than the one recommended here. If you can’t get the one I recommend, you can read through all of the comments here for tips on alternatives that have worked for others. I would also suggest investing in a food scale so that you can measure by weight for recipes like this. The batter shouldn’t come out dry at all, and the end result shouldn’t be dense or heavy. Hope you can try them again!

  73. Sarah says

    I just made these and they are the best rolls ever!! I also did some in a muffin pan and they are awesome as well. (I did sub 3/4 cup almond flour in place of flour mixture per the suggestions). I was about to give up on gluten free baking. This gives me hope again.

  74. Nicole says

    Do you have to add xanthum gum? Is there anything I can substitute? My aunt was recently put on the gluten free diet and she is allergic to all the gums and flax seed so finding receipes has been a problem

    • Cheryl says

      I have been searching and trying all kinds of bread recipes for weeks without success ….. until now. The rolls were a little wetter than yours once mixed, but they rose and baked up great! The end result was very tasty!! I can not use any kind of nut flours, so I substituted the flour mixture for Trader Joe’s Gluten Free All Purpose Flour mixture. I did everything else just as you said. Thank you for reintroducing me to bread/rolls.

  75. Kate says

    I followed this recipe exactly. I even used the exact flour blend, but my rolls won’t rise. I’m not sure what is going wrong, but my dough isn’t “wet.” It is kind of sticky and hard to roll, but I used the exactly amounts of everything listed.

    • says

      Kate – You shouldn’t be rolling them at all. The dough is a wet and sticky. You have to use scoop to scoop the dough.
      If your rolls didn’t rise, I’d be concerned that your yeast was old or room was too cold. Let them rise as long as they need to. Hope you’ll try them again and they work this time. So sorry they didn’t work.

  76. tessa says

    Thank you so much for this recipe! They are the best rolls I have eaten since I had to stop eating gluten. Awesome!!!

  77. Vivian says

    I made this recipe using my favorite gf all purpose blend and the rolls tasted great, but were a bit heavy. Do you think adding less flour would lighten them up?

    • says

      Vivian,
      Were you using a scale to weigh the amount of flour? I’ve recently linked to the one I have and definitely recommend you get one (whether that one or a different one).
      If you are using the right weight, it could just be the particular make-up of the flours and starches in the blend you are using. You could try using a little less flour, or giving them a little more time to rise to see if that helps.

  78. Kristie says

    Can these be frozen? If so, should they be frozen before rising, after rising, or after baking? Thanks!! Btw- I just made a batch, weighed out the flour (which consisted of sorghum flour, brown rice flour, tapioca starch, and arrow root flour in equal parts with a 1/2 cup of almond flour), and it turned out perfectly. I even added the salt with the rest of the dry ingredients and it rose a lot. I did sit the pan to rise by our fireplace, which helped them rise more and caused the cook time to be reduced by about 10 minutes. But I followed directions about them being done at 200 degrees. Perfect! Thanks for sharing this wonderful recipe!! I will be sharing it with my gluten free friends.

    • says

      Kristie,
      So glad these turned out perfectly. The only way I’ve frozen these is to bake them up completely, let cool, then freeze. Then to reuse, I let them thaw completely, put back in a pan and baked for about 5 minutes to warm them up good and freshen them up, then brush on the butter.
      Thanks for including what you did successfully! Enjoy!

  79. Dee dee says

    If you use a flour blend that you like and it works well for you how much almond flour should you add to the mix for tools

  80. Haley says

    *sigh*. Used Bob’s Red Mill flour blend, and it was a disaster –which is strange, cause I know at least one other person said it worked well. Not sure what went wrong; does high altitude really effect these? They were *so* dense.

    The guys called these ‘bible biscuits’, as in, “let he who is without sin cast the first biscuit!”

    lol.

    ~Haley, in Wyoming

    • says

      Haley,
      I’m sorry! In my experience, that is about the worst flour blend out there, so I’m not surprised at the results. It is pretty much the only one I consistently warn people against using! I know, that sounds terrible, but it just produces such gritty, dense results. Please please give this a try again with the one I’ve linked to here, or with King Arthur or Maninis or another good one like that.
      P.S. I love what the guys called them! Hahaha! That gave me a good laugh! Try em again with Gluten-free Mama’s flour and see if they call them Angel Rolls or say “Hallelujah!” then! :)

  81. Krystle says

    Has anyone tried this recipe without the xantham gum? I have an intolerance to it and usually use a mixture of psyllium fibers, chia seeds and flax for a binder.

    • Jessica says

      Try guar gum. Usually with the flours at a health food store. If u research xanthum gum and guar gum, u will find that xanthum is basically made in a lab using moldy corn, guar is made from a type of tree syrup…. Basically guar can be substituted as xanthum in equal amounts

  82. Sara says

    I made these yesterday, and I was unable to type after stuffing myself with them! I almost cried from joy over these rolls. I went gluten free almost a year ago, I am allergic to albumin in cow’s milk, and I recently cut out nightshades. Prior to all of this, I was baking bread, cookies, cakes, and pies with ease. Trying to bake gf is like learning to bake all over again. Words cannot express how thankful I am to you for this recipe, which I will use repeatedly. I followed the directions exactly (other than I measured the flour by cups, not weight) after buying the ingredients you listed in the recipe. I couldn’t believe the bread actually rose! I had been having so much trouble getting gf bread to rise, so this was so wonderful to see it. My house can smell like freshly baked yeast bread again! Thank you so much. I wonder if this could be a universal recipe for bread, hot dog buns, hamburger buns, and pizza crust.

  83. Adele says

    i am allergic to all nuts, which other flour is best for this? I have some Jules flour, can I use this brand, to make them light and fluffy?

  84. Meggan says

    I’ve yet to see someone mention a substitution for the yeast… My son is allergic to gluten and even more to yeast! Do you think/has anyone tried the ole baking soda and lemon juice trick instead of yeast yet?

  85. Anne says

    Could you freeze the dough balls and then pull them back out to rise overnight, or only freeze once they’re already baked? I’m looking for something to use in place of the frozen rhodes dinner rolls in a recipe.

    • says

      The only way I’ve frozen these is to bake them up completely, let cool, then freeze. Then to reuse, I let them thaw completely, put back in a pan and baked for about 5 minutes to warm them up good and freshen them up, then brush on the butter. I totally think you should give it a try freezing the dough balls and trying them out in your recipe! Please report back to let us know how the experiment works!

  86. Shari says

    Turned out great! Only after I measured, as you recommended (and I ignored the first time). I only needed 1 cup of Better Batter and 1 cup of almond meal, and they were fabulous. My only question is, can these be made ahead and, if so, pre-baked or after baking? Thank you so much!

  87. Marlene says

    Can you make these a day ahead,or do they turn into hockey pucks?
    Can you rise, form and freeze and then bake them off, and how long do you need to defrost?
    Have a great Thanksgiving!

    • says

      Marlene, the only way I’ve frozen these is to bake them up completely, let cool, then freeze. Then to reuse, I let them thaw completely, put back in a pan and baked for about 5 minutes to warm them up good and freshen them up, then brush on the butter. I’ve also just made them a day ahead of time, completely baked, let cool, cover and keep at room temperature. Then to warm them up, put them in the oven, uncovered for just a few minutes. I thought they turned out well both ways. Happy Thanksgiving to you!

  88. says

    Hi, Has anyone made these rolls using Mama’s Coconut blend flours instead of the almond? Couldn’t get the almond blend before Thanksgiving so I ordered the coconut. Would love to hear from anyone who’s tried it! Thanks

    • Tammy says

      Michelle Palin mentions that she tried the coconut flour and wasn’t happy with the outcome because coconut flour sucks up all the moisture.

    • Danielle says

      Yes I have and while I’m not gf my sil loved them and asked for them again. Since it has guar gum in the mix I omitted the xyanthum gum (and I didn’t have any on hand).

  89. says

    These rolls are amazing. I still cannot believe that they are GF! My 11 year old son went GF about 2 years ago due to massive intestinal pains. After removing gluten from his diet the pains vanished. I am supposed to be gluten free too due to my Hashimoto’s Disease so our whole family has converted.

    I didn’t have time to order the GF Almond blend four so I used Pamela’s GF bread mix instead. I also omitted the Xanthum Gum since it was already included in my bread mix. This is by far the very best recipe for gf rolls I have every tried. Just linked it on my facebook page. I took pictures and they look exactly like they do here on the recipe page. Thank you so much Michelle for this recipe. I can’t wait to try some of your other recipes. I’m sold!

  90. Sam says

    I made these last night in two batches. one using King Authur’s GF flour the other using Pillsbury GF flour. Pillsbury turned out more flat and more dense. KA turned out larger and fluffier for sure. still not a huge hit with my 10 year old wheat free daughter. She said they were “gummy”. with KA I added the whole amount of xantham gum. maybe too much for this kind of flour? also, the dough was pretty runny. i scooped with an ice cream scoop and that worked well. i can’t use almond flour at all. she is allergic to all nuts too. any suggestions?

  91. Nancy says

    Hi-have a question regarding the rolls-is there a substitution I can use for the yeast? I can’t have yeast which makes things like this really complicated-

    thanks!

    • Alan says

      Nancy,

      I just posted what I did to create my own flour blend and at the same time posted my use of Baking soda and powder to remove the yeast. I used 8g of Baking Soda, 16g of baking powder, and 5 tsp of Apple Cider Vinegar with the Mother. Mine rose more than what is pictured above and you do not have to wait for the rolls to raise.

      • Samantha says

        Alan you mentioned using 8g of BS and 16g of BP with 5tsp of ACV – in place of the yeast…
        Did you just mix the dry in with the dry and the ACV in with the wet – and no rising time necessary?
        Also is the 5tsp in addition to the ACV already i the recipe?

        Thanks

    • Tivne says

      If you can eat eggs, you can make a pate choux dough with a little almond flour lots of brown and white rice flour, pototo starch and a smidge of baking powder. They will taste like southern drop biscuits.

  92. says

    I used Red Mill all purpose baking flour. They are heavy but tasty.
    Won’t rate the recipe because I didn’t follow it. I will try it with the almond flour blend next time to see if I can get them lighter.

  93. Lucette :) says

    I just tried making these with Krusteaz’ GF all purpose flour. (I’m still new to GF baking.) I forgot to read the bag (mistake #1); the blend already had the xanthan gum in it. Oh well. They worked out pretty well, a lot more dense than the pictures above, but my son is thrilled to have a soft roll that tastes wonderful when warm and slathered in butter.
    I actually thought of rolling it out and making cinnamon rolls out of it…which is something I crave and miss!! :)
    Thank you for sharing this recipe! :) Happy Thanksgiving!

    • Sarah Wheeler says

      When using the Krusteaz GF all purpose flour, how mch baking powder, salt etc do you use. In measuring spoons. Thank you

  94. ItalianCypress says

    Intro: Just made these as an experiment and doubled the recipe so that I could fill a large deep dish pan.

    Ingredients: Used a blend of 1/3 Namaste Perfect Flour Blend, 1/3 Bob’s Red Mill All Purpose Flour, and 1/3 homemade raw almond meal/flour. (It’s what I had on hand.) Also used active dry yeast which I had to start with half the warm water and some sugar. I omitted half of the xanthum gum due to the fact that the first flour blend already had it in it and used Kerrygold Butter. Oh, I also used
    BRAGGS Apple Cider Vinegar.

    Method: I buttered the deep dish instead of spraying it. The dough is very sticky so to manage it I had a bowl of warm water to the side. I wet my hands and then quickly yet gently scooped some dough into my palm and again quickly yet gently rolled it into a ball. I found this method effective and quick. No sticky spoons to wash. I warmed the oven a tad, turned it off and placed the rolls in the oven to rise without a covering (my house is cool today). I left them for 45 minutes and then started the oven with the rolls inside and baked for 30 minutes. I took the pan out promptly and brushed the rolls with butter.

    Results: I didn’t experience any issues doubling the recipe or baking in a large pan. The rolls did rise, they came out golden brown, they were perfectly rounded due to the previous method shared, and they just touched each other. I took a smaller roll out and broke it open. They smelled like a muli-grain roll and appeared like one as the raw almond meal has flex in it. They came out lighter than I expected (used to boulder weight buns), they bounce back when pressed, and in my opinion needed more salt. Other than that you couldn’t tell the difference between a typical multi-grain dinner roll and these gluten-free rolls. They remind me more of those breads that restaurant serve with butter before a meal. Not super light but not super dense.

    Words of Wisdom: I think the rolls would have came out lighter had I not used Bob’s Red Mill flour. It is a very hearty flour and they might have come out lighter otherwise. I would not use all Bob’s Red Mill flour as I believe it would make a very dense bread. If you like that then go for it or if you like a muti-grain bun use a blend like I did. I plan to make the next batch without it. I have worked a lot with almond meal/flour baking and I credit it for the nice texture in these rolls. Omitting it might throw the whole recipe off (sorry anti-nut people). Also, there is something about using apple cider vinegar with almond that makes a recipe better. I would not omit that either.

    Thoughts: I have a hunch this recipe would benefit from molasses to boost flavoring and would work well with grated cheese and/or minced roasted garlic.

  95. LeeAnn says

    I used Bloomfield Farm Gluten Free All Purpose Baking Mix from Kroger. I followed the recipe above and the rolls looked like the ones pictured. They were in between a biscuit and roll consistency and were not quite as light as I like my rolls. However, they are a great alternative for a little guy who would otherwise have no rolls to enjoy on thanksgiving. Thanks for the recipe!

  96. Marian says

    The rolls were delicious but very dense. Is there something I did in the process that caused them to be dense? I followed the directions with one exception. My husband put the egg I left out to warm to room temperature back in the fridge and I did not notice until I needed to add it. Would the cold egg have made it more dense? I also used butter as my oil.

    • Cinnamy says

      From personal experience using butter has always made my dough dense. I switched to oil and it was instantly lighter. But I must note that I have not made this particular recipe. But I would assume it to be the same results.

  97. Cindy says

    I made these the day before thanksgiving just to see how they would turn out. I followed recipe to the T. They are great! I made them smaller for thanksgiving so one recipe would go around. Note: if made too big they are heavy. I got 18 out of one recipe and that size should be perfect.

  98. Shannon says

    I used the Glutinous bread mix for the flour in this recipe and omitted the xanthan gum and it turned out great with a bit of a sweet taste to it. This is a great recipe.

  99. Amanda says

    Made exactly according to the recipe (except my scoop was a little big and I got one fewer roll from each batch), and they were absolutely fantastic. They rose perfectly, and were yeasty, buttery and delicious. Loved by those who can eat gluten too!

  100. Krista says

    Just wanted to pop in and let you know what kind of flour we used and that it worked! I used a homemade GF flour which is made of 3 parts rice flour (brown or white is fine), 2 parts potato starch, and 1 part tapioca starch. I used 11 oz of it – which was about 2 cups. I proofed the yeast in hot water and a touch of sugar and then added the yeast in step #2 with all the rest of the wet ingredients. Everything else was the same (used butter – not an alternative) except I cut the ACV in half. I made these last year and the ACV was overpowering but it’s possible I spilled as I was adding it so it could be that the 1t is perfect, I was just erring on the side of caution. I wanted so badly to try these again and this year they turned out perfect!! Thanks so much for the recipe!! Oh – I also didn’t top them with butter when I was done. Just forgot to – but I doubt that would affect the overall outcome. They were delicious!!

    • Cheryl says

      Thanks for posting Krista. Your GF flour mix is very close to mine. You’ve given me the definite confidence to try the recipe with my mix. ;-)

  101. Meggan N says

    Thank you so much for a wonderful recipe! I came across your site while killing time Thanksgiving morning waiting for my desert to finish baking, and am very glad I did. I usually forego dinner rolls (or bread of any kind) on Thanksgiving, mostly because I just don’t have the time to make it myself. This recipe came together super quickly, and I even sped up the rising time by placing the pan of rolls in an oven warmed with a bowl of water in it (warm oven, NOT hot!) So the rising time was only about 20-30 minutes.

    I was a bit hesitant to try this recipe, since usually the first time I try a new recipe I make it exactly like the recipe says to, just to see how it turns out, and if anything could be adjusted for the next time. This time, I was winging it, as I didn’t have the flour blend the recipe called for, and I usually do not buy GF flour blends, and I’ve never had very good luck with them. I always make my own. Which is all I had on hand when I wanted to make these. Thankfully, they turned out great! I accidently over cooked them a touch (too busy getting ready to leave for Thanksgiving dinner, and not paying enough attention), but they were still great! I look forward to making these again, this will definitely be my go-to recipe! Even the gluten eaters at Thanksgiving ate these rolls, and genuinely enjoyed them!

    The changes I made are my own flour blend ( for 1 cup of flour: 1/8 c. potato starch, 1/8 c. tapioca starch, 3/8 c. millet flour, 3/8 c. brown rice flour 1/2 tsp. xanthan gum) I make this blend in big batches and use it for most of my baking. The only thing I’ve found it doesn’t work well in is bread… I also added the additional 1/2 tsp. xanthan gum that was suggested for flour blends that already have it in them. The ‘dough’ looked amazing too, it was pretty sticky still, but it was surprising how close it resembled ‘normal’ dough. I also only baked these for 25 min. and that was still too much in my oven, so next time, I’ll probably start checking them at the 20 min. point and go from there.

    Thank you again!

  102. Cindy says

    This recipe made great Monkey Bread! Drop balls into melted butter and then a brown sugar/white sugar/cinnamon mixture. Sprinkle 1/2 cups of chopped pecans in the bottom of baking pan then sugared balls. Let raise and bake. They are wonderful!

  103. Jaime says

    I have been trying recipes since 2009 and have never com across one that was so easy and YUMMY! I am in roll heaven! Can’t wait to try it as a loaf. Thank you:)

  104. Alan says

    So…I found this recipe on turkey day and decided to try something. I don’t know if you can leave this up (or will) but I created my own blend for the flour mix. Here is what I did:
    35% White Rice Flour
    25% Tapioca Flour
    18% Potato Starch
    12% Almond Flour (did not have almond meal)
    10% Sweet Rice Flour
    I use all Bob’s Red Mill flours and using this break down you will have a mix at 150 gpc (grams per cup)
    In our house, we are not only gluten free but yeast free as well. So the other part of my hack to this recipe was to use:
    8g Baking Soda
    16g Baking Powder
    5tsp Apple Cider Vinegar with the Mother (I find this works better when not using yeast)
    I may increase this a little next time but they rose rather well. Since this is now a soda type of bread you will save lots of time not waiting for the yeast. Once you mix this up, you get the normal type of bread batter….slightly loose and sticky. I turned the water on for my sink and would just run both hands under it then grab a ball of batter and make it smooth. Once you have your 9 balls in the pan just put it in the oven and let the magic happen.
    Cooking without yeast will always give you a slightly more dense bread but the family loved it. For those of you who cannot spend the extra on a pre-mix package of flour this worked great and the flavor was amazing. Enjoy.

    • Judy Koehn says

      Could we please have the percentages for the flour mix in grams? Would really appreciate it.
      Anxious to try the dinner rolls.

  105. Shonda says

    These are the softest GF dinner rolls ever. Made them the first time tonight and they were wonderful. I was out of cider vinegar and substituted with white wine vinegar and they were perfect.

    Thank you

  106. Cheryl says

    I just made these tonight. My grandson has been put on a glutton free, dairy free diet and all of us love bread! The favor is wonderful and the rolls were not grainy; however, they did come out dense. I used a brown rice, white rice, tapioca flour blend. He is also has been banned from nuts, so I couldn’t use the almond flour, suggested. I used 2/3 c brown rice flour, 2/3 c of Tapioca Starch, and 2/3 c of white rice flour. Measured 11.5 ounces and instead of using water I used the flaxseed milk along with the substitute for eggs (ground flax seed and water) that was suggested. My question: I used the dough hook, which I normally use; but should I have used the regular beater hook with my Kitchen Aid mixer? Also, I will attempt these again, using the regular yeast and proofing it first. Any other suggestions? Once I get them to rise well, this will definitely be a 5 star.

  107. Florence says

    I’ve tried it yesterday evening, I replaced the yeast by a special sweet bun gluten free yeast, the flour by a gluten free mix flour (since I’m allergic to almonds), and the butter by dairy free margarine.
    I followed the recipe except that, since it was late, I’ve put the dough in the fridge overnight, hoping it would raise during the night. But in the morning it was still not raised, I’ve tried to put it in a hot room to make it rise, but it didn’t and then in the oven on a very low heat, and it still didn’t raise…

    Is all of that because of the changes or because of the night in the fridge ? How can I prepare it the night before to cook in the morning ? Should I let it outside during the whole night ?

    I’m so disappointed right now, so I’m going to try again tonight, I hope it would work this time !

  108. linda says

    i’m rather new at baking gluten free dishes (and a baking newbie overall)…i followed the instructions and the only ingredients i used that were different was the flour blend (i used KA) and used an egg replacer…

    my batter didn’t come out smooth; instead it came out like really horrible playdough (very thick, cracks everywhere)…not exactly sure what i did wrong? could it be that the water i used was too hot?

    • says

      Linda, I’m sorry for the frustration you are having. I hope we can figure this out. What egg replacement are you using? That would be my first suspicion. I know it works with the flaxseed/water replacement, as I mentioned, but I don’t have another egg replacement method that I can recommend that for sure works here.
      Aside from that, just make sure you weigh your flour, use the amount of xanthan gum called for, and be sure your yeast is good and water at correct temperature. Hope you’ll try it again and have better success!

  109. says

    almost exactly my recipe but i use glutafin (you get free yeast) in the box i also add a tablespoon dried milk powder. never tried melded butter sounds great. will try next time. lol heather

  110. Kim Johnson says

    HELP!! I just made these. They did not rise!! They tasted great tho!! I stuck EXACTLY to the recipe, no substitutions. I noticed that the dough was on the dry side, where others commented that their dough was wet. Any suggestions??

  111. Sandy V says

    I generally do not have a great deal of luck with anything that requires yeast!!! However, these rolls were very easy to make and turned out looking just like the photographs. Oh and they were delicious too!!! I am so excited to have a fail proof recipe my family can enjoy! (I did use the flour and yeast that Michelle suggested).

  112. Renee says

    I have had to eat gluten free for 5yrs… I crave a good roll or sandwich bread. It’s what I miss the most! I made these and we could not get enough! My husband is not gluten free and doesn’t care for the substitutes – neither do I. This is hands down THE best I have made. Thank you SO much for this recipe! I am almost in tears to have something this delicious! I do no feel deprived any more!

  113. jennifer says

    Thank you for sharing this recipe. I made these tonight using Bob’s Red Mill 1-1 Gluten Free Blend. I made them in a 9 inch cake pan but next time I will use an 8 inch. Also, I could not put them right in the oven after the hour rise–they had to sit out almost an extra hour–but I think since there is only one rise the yeast still have enough oomph left to rise properly in the oven even with an extended rise time. Such an easy recipe–I am so glad I tried it.

  114. Janet says

    I want to make them tomorrow and have a lot of King Arthur Baking Mix on hand. Could I use this? I also have ka plain gf flour. Which should I use? Thanks

  115. Corey says

    Theses are fast becoming a family favorite. We have been gluten free for about two years owing to a health problem my younger son was having. Low and behold, when we eliminated gluten, my older son’s asthma cleared up and my husbands chronic stomach issues abated as well. I have tried so many gluten free bread, pancake and roll recipes with very little success. I had resigned myself to the idea that gluten free baked goods were all dry crumbly and brick like. These are amazing. My family couldn’t believe how good they were. I would actually say they are better than our old favorite wheat dinner roll recipe. Thank you so much for publishing this. My kids cheery faces as they drip grass fed butter down their chins while eating these warm are definitely worth a five star review

  116. Alice says

    Using other flours:
    Thank you so much for this recipe! I have had success making these several times, and am using a combination of 1 c. almond flour, 1 1/2 C. Bob’s Red Mill “1 to 1″ GF Flour, and 1/4 c. Sorghum flour. I only use 1/2 tsp xanthan gum because Bob’s contains it. Very tasty rolls with similar flavor and texture to standard wheat rolls. And soo easy! Thanks again!

  117. Liz says

    How can I substitute the cider vinegar? Maybe with some lemon juice?
    The recipe looks delicious and I can not wait to try it!

  118. Kat says

    Hi there–very new to GF baking and would love to make these for Easter. Any tips for not using a stand mixer? I don’t have one of those.. thanks!

  119. Mary says

    Alan posted these measurements on Dec 1, 2014 at 8:08 pm but did not give the cup measurements can someone please give the measurements for use in cups, others have asked and so far no answer. Thank you
    35% White Rice Flour
    25% Tapioca Flour
    18% Potato Starch
    12% Almond Flour (did not have almond meal)
    10% Sweet Rice Flour
    I use all Bob’s Red Mill flours and using this break down you will have a mix at 150 gpc (grams per cup)

  120. Mary M says

    Can someone please give the measurements for cups for this that Alan posted on Dec 1st, others have asked also so far no reply. It would be greatly appreciated

    35% White Rice Flour
    25% Tapioca Flour
    18% Potato Starch
    12% Almond Flour (did not have almond meal)
    10% Sweet Rice Flour
    I use all Bob’s Red Mill flours and using this break down you will have a mix at 150 gpc (grams per cup)

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