Gluten-free Dinner Rolls that taste like grandma’s holiday rolls! We enjoy these gluten-free rolls at the holidays and year-round! Be sure to read through the post for my tips! I think you’ll be adding these gluten-free buns to your go-to list of gluten-free bread recipes!
After I had to give up gluten, I tried making my own dinner 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 (former owner of Gluten Free Mama) for a baking class. I sat there amazed as she whipped up super easy gluten-free 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?! I knew I had to make these!
Look at that texture:
After learning how to make these from Rachel, and buying her fabulous cookbook, In the Kitchen with Gluten Free Mama (now out of print), 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 throughout the year.
While Rachel’s original recipe is no longer available online; you’ll find my adapted gluten-free roll recipe below, used with her permission.
I’ve cut the amount of time that the gluten-free 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
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 dough, 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. I recommend using a #16 scoop or a #20 scoop.
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 metal 9″ round cake or metal 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.
Here’s a pic that shows how the gluten-free rolls look at the different stages:
While some might like to brush their 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 look at the ingredients I use every time I make these gluten-free rolls:
Notes on Ingredients and Substitutions for these gluten-free dinner rolls:
- While I recommend you use SAF Instant Yeast to cut the rising time, 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.
- I do not recommend using any flour blend with coconut flour in it!
I tried this recipe with Gluten Free Mama’s Coconut Flour Blend as well, but alas I didn’t have good results. I wouldn’t recommend using any flour blend with coconut flour in it for this recipe. 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 Tablespoons of butter for a good dairy-free margarine or Spectrum organic shortening, melted. You can also either not brush the finished rolls, or brush with a good tasting dairy-free margarine.
Which gluten-free flour blend should you use in these rolls?
I’ve tested many flour blends and the two that work best for these gluten-free rolls consistently are:
- Gluten-free Mama’s Almond flour blend – used in the recipe as written. This one is harder to find lately under the new ownership (no longer in any of my local stores), and even Amazon keeps running out of it. When it is available on Amazon, you’ll find it here. This is not the same as almond flour. This is a gluten-free flour blend that includes some almond flour, which helps it be a great texture.
- Authentic Foods Multi-Blend Flour. It has xanthan gum already in it, but I recommend adding an additional 1/2 tsp. xanthan to the recipe. This is the flour blend that I’ve been using recently for these rolls and it works very well! I don’t notice any difference in results, and would highly recommend. I haven’t had any problems finding it in stock from Amazon here.
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. 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, please 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. Note that some people have had great success using their favorite flour blend, and just removing 1/2 cup of the flour and replacing it with 1/2 cup of real almond flour. This makes it similar to the original Gluten Free Mama’s almond flour blend that I use.
**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. Cup4Cup also worked okay – again, not quite as good, but an okay choice for sure! Also tested with MANINIS Gluten Free Multi-Purpose Flour Mix
If you’re using your own flour blend, if it doesn’t have xanthan or guar gum in it, use the 1 1/2 tsp. xanthan that I call for. If your blend already has xanthan or guar gum in it, use just 1/2 tsp. additional xanthan gum. These rolls just need more xanthan than what the default amount is in most flour blends.
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!
Common mistakes that would cause your rolls not to turn out well:
- Cutting out all of the sugar. I know some of you are avoiding sugar. I would not recommend cutting the sugar in these, but if you really think you need to, don’t cut down to less than 2 teaspoons. It is needed for helping activate the yeast.
- Not checking the temperature of your hot water before adding. Use a thermometer like this one that I have to be sure it is 105-110 before adding. Too cold and it won’t activate the yeast, too hot and it can kill the yeast.
- Not measuring the flour correctly or used a blend that just doesn’t work well in this. Please try again!
- Not mixing for a full 3 minutes – don’t guess; use a timer. Also a medium speed means not slow but not so fast your mixer is shaking and scooting!
- Using too much water to shape the rolls. I just wet my finger to smooth the rolls, actually less than in the video (sorry!).
- Not letting them rise enough. I depend less on the time and more on the actual look of the rolls. If your rolls haven’t risen fully at 45 minutes make sure you have it in a somewhat warm place but not too hot. I use my oven’s proof setting which puts it at 100 degrees. Before I had an oven with a proof setting, I would turn my oven to the lowest setting, let it warm up, then turn it off and my oven thermometer showed it was 100 degrees, I would put the covered rolls in to rise. Some of you live in more humid climates, and your rolls will likely rise quicker, and even just on the counter.
- Not using an oven thermometer to ensure the correct temperature of your oven. Many ovens are off by 25 degrees or so and you need to adjust accordingly. Or like my new oven, it beeps that it’s ready at the correct temperature about 5 minutes before it actually is. My oven thermometer showed me that!
- Not testing the finished rolls with a thermometer. Check them at the 24-25 minute mark really quickly and pull out if done. If not done, continue baking and check every 2 minutes until the finished rolls measure 200 degrees in the center.
Okay, enough details, I hope! Are you ready to grab one and dig in yet?
What should you serve these gluten-free rolls with:
We honestly like these with anything and everything, but I definitely like making them when we have soups, stews and casseroles like these:
crockpot gluten-free beef stew
gluten-free cheeseburger soup recipe
gluten-free chicken rice casserole
I hope you and your family enjoy these gf dinner rolls as much as my family does!
Gluten-free Dinner Rolls Recipe:
Gluten-free Dinner Rolls that taste like grandma’s holiday rolls! We enjoy these gluten-free rolls at the holidays and year-round! 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! I've tested many flour blends and the two that work best for this are Gluten-free Mama's flour blend - used in the recipe above as written, or Authentic Foods Multi-Blend Flour works very well in this as well. It has xanthan gum already in it, but I recommend adding an additional 1/2 tsp. xanthan to it. This is what I used recently and it worked very well! If you're using your own flour blend, if it doesn't have xanthan or guar gum in it, use the 1 1/2 tsp. xanthan that I call for. If your blend already has xanthan or guar gum in it, use just 1/2 tsp. additional xanthan gum. These rolls just need more than what the default amount is in most flour blends. As an Amazon Associate and member of other affiliate programs, I earn from qualifying purchases.Gluten-free Pull-Apart Dinner Rolls
Ingredients
Instructions
Notes
Recommended Products
Pin these gluten-free buns to your gluten-free bread Pinterest board:
Old photo:
If you love these dinner rolls, make sure to try my new recipe for gluten-free garlic Parmesan rolls. They’re so good with Italian style meals. Take a look:
Make sure you check out my gluten-free pull-apart cinnamon rolls recipe! Perfect for holiday brunch!
Also, at Easter time, you can make my gluten-free hot cross buns recipe too!
Happy Baking!!
Sharon Clark says
Could you put the rolls in a muffin tin to contain the dough as well .
Anja says
Yes, I am sure that would work! I do stuff like that all the time. Just watch it a little closer for browning.
Jennifer says
FYI – I’ve made this recipe numerous times with great success, but the one time I tried making in a muffin tin, while they rose beautifully and looked amazing, they were so dry, and I even reduced cooktime by quite a bit. I want to try again because the problem I always have with the cake pan version is that they over rise and I have to painstakingly reshape them, and they bake together more than I’d like. Via the muffin tin version, I checked at 16 minutes and they weren’t quite done. I check again 2 minutes later and they appeared done, but ended up much denser and very dry. If anyone perfects this or has an idea that pans out such as slightly undercooking and letting finish outside the oven, please post because it’d be so much easier for me in a muffin tin. Pretty please. :).
Lee Ann Marona says
Has anyone had success with making these rolls ahead of time and freezing before or after the rise? For Thanksgiving, I made the dough one day ahead, put the prepared pan of rolls in the refrigerator overnight, then the next day let them come to room temperature, rise a bit more, then baked, and the result was fine. But I’d like to try doing them a few days earlier this time. Thank you.
Amy Bainbridge says
curious too as I’ve made them and my power went out!
Kerri says
I’m considering making them in a muffin pan next time. Has anyone tried that already?
Debbie says
In your tips it says if flour has xanthum gum try adding additional 1/2 tsp xanthum gum ….does that mean a total of 2 tsp OR ONLY 1/2 tsp since flour already contains some?
This is my first time gluten-free baking anything….very nervous!!
I have been told it is best to freeze buns before eating them. Please advise how long they should be frozen ….as I am giving them as a gift!!
Thank you for your help.
DDM the chef says
you can refrigerate these rolls for up to a week without them rotting if that is what you’re asking.
Anne B Windsor says
The taste was great but mine were very dense . Do not know what went wrong.
DDM the chef says
you might have touched or jiggled the rolls while they were rising or didn’t put in a certain ingredient or…….☺
Stacey Goodnough says
I’ve found mine do that when I over mix them, I don’t have a stand mixer and I’ve had the best success simply mixing the ingredients with a wooden spoon until well blended and then spooning them out
Andrea says
If I used the Bob’s Red Mill flour that already has xanthan gum in it, would I need to add more, or just not add it?
Erika says
I will be using the same flour, and suggest following her suggestion of adding the additional xantham gum. What’s the worst that could happen? If they are to dense, try again. I have tried numerous GF flours and even driven an hour to Lacombe, Ab to purchase their GF flour. But all of this running around or ordering certain flours on line has to stop!! Wheat flours are so easy to come by. It’s time for suppliers to help out their GF society!
Lisa says
Has anyone tried better batter flour with these?
Terry Spivey says
I have just finished my first attempt at your gluten free pull apart rolls. The taste is very good. I could certainly be satisfied with this substitute for bread. The texture is a little “gummy”, though. Maybe I didn’t let them rise long enough or mixed them more than 3 minutes? Or is this typical texture. I’m a newbie at gluten free.
Liz Nelson says
I made these last night for my family for our Christmas Eve dinner. My 4-year-old was so excited to have dinner rolls, he grabbed one out and put it on his plate before I could stop him (we were not quite ready for dinner yet). They were dense and full of tiny air pockets, just like the “glutenful” yeast rolls I remember from my youth. I used Namaste Perfect Flour Blend and Earth Balance dairy-free “butter.” They were incredible, rose beautifully and …MAN, they were good! I think next time I will try them with rosemary mixed in and palm oil instead of Earth Balance. We had guys with us who normally don’t eat gluten-free, and they said they tasted like the “real deal.” 🙂 Thank you!!
Jessica says
Did you omit the xanthum gum completely? If not, how much did you use? About to make them for a gathering!
Lauren says
I’d like to know if you omitted the xanthum gum as well! I’d like to try these for our Thanksgiving this year.
Mellanie Parrish says
I substituted ground chia seeds for the xanthum gum (1:1, but also added 3 tsp water for the 1.5 tsp chia seeds) with great results! I used my own blend of GF flour, and the “dough” came out more like batter! I put in a warm oven to rise, which it did to my great surprise, and so I baked it for about 30 min in mini-loaf pans. They turned out amazing!!! I will try again but putting in mini-muffin tin instead.
Laura says
What is the recipe for the flour blend you used, please?
TFord says
I also used Namaste Perfect Flour Blend and this recipe was rock solid when it came out of the oven. Very disappointed, especially since the previous commenter had success. I have been baking gluten free goods for 8+ years, so I’m definitely not a novice. I went against my better judgment and used the Namaste mix I had in my pantry, instead of using my own blend. I will use my own blend next time.
Sharlynn says
Will you share the blend you normally use? I had the same experience with Namaste 🙁
michelle says
aww I am sad that is the flour blend I always use. Now I am gonna have to figure out something else to use for this recipe.
Tenille Stringer says
Anyone try PC (presidents Choice) flour for this recipe? It’s my go to flour for almost everything.
Cally says
After many years of being GF, I have learned the hard way Namaste is not great. I use Bob’s Red Mill cup for cup or Better Batter GF flour and find they are much better. Pamela’s also has good GF flour.
Shelley Boggs says
Oh I so pray this is the recipe that works for me!!
Shelby Briggs says
These are awesome! You really must use almond flour in them though. Mine have come out wonderfully with king Arthur gf flour and ka almond flour. I use about 2/3 all purpose and 1/3 almond and don’t really fuss with exact measure using them and they are perfect anyway. Get rid of Bob’s and all of the others and switch to KA…they have never failed me in the gf baked goods dept.
Jeanine says
How much xanthum gum do you use in the KA blend with almond flour?
Chef Kevin Michaud, MMH says
I made these this evening using Bobs Red Mill Measure for Measure GF Flour. They came out amazing! So simple and delicious!!
Theresa says
That’s awesome to hear that you had success with Bob’s Red Mill GF Flour. I’m wondering if you used the 1-to-1 Baking Flour version and if you added additional xantham gum in your recipe? Thanks so much for posting your comment since it’s nice to know someone else might be using the same GF flours.
Cathy McCarthy- Rae says
Xantham is already in the 1-1 Mill flour
JP says
Hence the question, did he add ADDITIONAL xanthan gum, per her instructions.
Angela Glick says
Did you add xanthan gum?
Cathy McCarthy- Rae says
Already in the 1-1 flour
Melaney says
Is the vinegar vital? Is there a feasible substitute? I cannot have any vinegar product as I am allergic to vinegar (weird, I know) but I desperately want to try this recipe. It is exactly what I’ve been looking for!
Ally says
I didn’t add it the first time I made them and it was fine
Keisha says
Try lemon juice instead
Terri says
There is not baking soda that needs the vinegar. Try without.
LoriNozzi says
I think you can use lemon juice
Terry S.Reynolds says
I am new to the gluten free world & I am totally lost on what to buy.I want to learn to make breads , biscuits & dinner rolls.What is the best flour brands to buy? Your suggestions would be appreciated & help me very much.Thank-you & have a wonderful day
Catherine B Gendron says
Hi Terry,
I’m new too. I’ve discovered Erika’s All Purpose Gluten Free Flour Mix (which you can find easily). It is a mix of white rice flour, brown rice flour, tapioca flour (starch), sweet rice flour (found in some groceries or chinese store), zantham gum. With this mix, I use it to replace regular flour (1:1) in pancakes and cupcakes (I guess it can be used in biscuits). I use it for pizza, but notice in this case you need to use oil to flat the dough. It taste juste perfect. Next week-end, I want to try this dinner rolls recipe with this mix.
Have a nice day
Charlene says
Hey. I’ve been baking gluten free for a long time, even semi-professionally. There are many different kinds of gluten free flours and they all have their own advantages. For certain pastries, I like to use blends of almond and coconut flours, for others, mostly rice and tapioca, or almond and tapioca, etc. The options are practically endless. For a pre-made blend for bread baking, though, I by far prefer Namasté. They’re fairly easy to find. I buy mine at my local Costco, but I’ve seen it many other places. It’s also pretty easy to find online. Amazon has a decent price on it, and of course, so does the company itself. Personally, I’ve found that any gluten free baked product has a tendency to turn out dry, no matter the flour blend. I recommend adding extra fat. Butter, good oil (such as avacado, cold pressed coconut oil, grapeseed oil, EVOO, and even vegetable oil if nothing else). I usually almost double it, but I do a combo of oils or an oil and butter. For this recipe, I’ll probably go half butter, half avocado, since it bakes to higher temperatures well, is super good for you, and has a neutral taste. I also will put more like 2 tablespoons or slightly more of yeast, and 1/3 cup sugar, 1/3 cup honey to get that fluffy, light texture I want out of dinner rolls. Hope this helps someone.
AudWeb Bakes GF says
That’s way too much yeast to use…2 Tablespoons??? I wouldn’t do that. You can’t just massively increase the amount of yeast and especially for GF goods that have no gluten to hold the integrity of the rise you will get from that much yeast. Sorry people don’t try that at home.
I will try this recipe and be sure to take the advice of weighing the flours. We cannot have almonds in our house so I will have to find some flour to substitute for that part. I looked up the ingredients of Mamas blend and it basic rice and starches with the last (least) ingredient being almond flour so I’ll have to guess a bit. I’m going to try Sorghum flour I think. Maybe millet.
Martha says
Did you try these? I’m going to make them for Thanksgiving, but never having done gluten free baking I’m a little nervous.
Gerald says
I agree that 2tbsp is too much, but I pulled up GFM’s recipe and it says to use 1tbsp vs the 2tsp listed here. I didn’t get as much rise as expected. I used your recommended ingredients and followed step by step to include using the proofing method in my oven. They tasted delicious, but a little more rise would be great. Has anyone tested them with the full 1tbsp of yeast?
Gerald says
I can answer my own question. Stick with the 2sp per batch. The issue was the hot water. I ended up replacing my old thermometer and buying a Thermapen MK4 which has made a big difference. Today, I’m trying it in the silicone muffin cups with a double batch. These have become a weekly indulgence.
Amy says
My son has Celiacs and I have tried SO many roll recipes… this one is so delicious! I am thrilled. I used 2 cups King Arthur Flour and 2/3 cup King Arthur Almond flour and added the xanthum gum. They were fantastic! Thank you!!
Chrid says
Thank you, I’m going to try this 😊
Ann says
I follow this recipe to a T (in oz,not cups) and always turns out truly,purely amazing.Have been using this recipe for a couple of years now,and still our favorite so far.
Now I do have a question though;did anyone tried to replace the xanthan gum with psyllium husk?We just found out my son can’t have the xanthan gum,or any other gums,and don’t wanna stop using this recipe.
Keisha says
I will be trying it with ground flax in place of xantham today. I will let you know how it turns out. This will be my first attempt and anything gluten free. I’m nervous!
Linda says
How did it work with the flaxseed?
Jaclyn says
How did it go? Want to try for Thanksgiving
Joseph says
My favorite substitute for gums is glucomannan powder. Behaves similarly in baking, disolves in water easier, and should not cause any issues for people intolerant of gums.
Angela says
Try the psyllium husk powder! I use it in my gf sandwich bread to replace xanthan gum with good results.
Paige Lindley says
Where do I go d psyllium husk?0
Kim says
Hi Ann, not sure if you ever received a response but in my exeperirnce with gf cooking/baking I’ve substituted grass fed beef bone broth (powdered) in lieu of xanthum gum and havent had a problem. Trying this recipe for Thanksgiving!
Mellanie Parrish says
What amount of bone broth did you use to substitute for xantham gum (1:1)?
Patty Taylor says
Oh my GOODNESS!!!! I ate almost the whole thing! I didn’t use the suggested flour as I didn’t have any. I DID use a GF Breadflour mixture I use with my bread machine that was in a Bread Machine cook book and these turned out FANTASTIC! They didn’t rise as high as I wanted (we were in a hurry and I had to end the rising time about 5 or 10 minutes early), but they were still great…springy like real bread and super yummy! Here is what everyone had to say.
My son’s girlfriend (non-GF): “I wouldn’t have guessed these were GF!”
My Daughter (GF): Thank you mommy! This is the best GF bread I have ever had.
My husband (non-GF): “These are really good.”
My Niece (non-GF): These are really good, I wouldn’t have known they were GF.
The son who refuses all GF bread. but should only be eating GF….Not one complaint and he ate it all!
Thank you for this recipe! It will be made many times more for sure!
Dena says
What flour brand did you use?
Michelle Palin ~ My Gluten-free Kitchen says
I used Gluten-free Mama’s almond flour blend. I get great results with that one.
Rachelle says
Where do you by this flour? Looks like Amazon no longer sells it, and I can’t find it anywhere else online. 🙁
Alice says
I found it at T J Maxx! $4.99 for two pounds!
Stephanie Larsen says
I’m new to the gluten-freeThe problem I have with the gluten-free breads and flowers in the store they all have tapioca in it and I am allergic to tapioca. Can anybody recommend a flower combination I can use for baking breads and cookies without tapioca in it.
Thank you,
Stephanie
Marian White says
What is the flour bread blend you used please
Jan Van Hook says
I have made these dinner rolls several times. They taste wonderful!! Every time I’ve made them, however, I cannot get them to rise fully. Do you have any suggestions as to what to do to get them to rise better? I live in Montana at an altitude of around 4,000 ft. Would that make a difference in the way they rise? Also, would using white vinegar make a difference in how they rise? I didn’t have cider vinegar so I used White vinegar.
Melody Walker says
FINALLY a gluten free roll worth eating. And my non-gluten free son loved too! Thank you, thank you, thank you! May all the good in the world shine on you!
Beatrice says
OMG! These rolls are so incredible! I’m from Brazil and we don’t have the “gluten free mama flour” here, so I mixed some flours based on ingredients from gluten free mama blend. It turned out perfect! I’m so happy I almost cried.
Thank you so much Michelle!
Carol says
I’m from Brazil as well! What mixture of gluten free flours did you use? And proportions please! I am new at gf baking 🙂
Cheryl says
I have made these several times — everyone in the family loves these , gluten eating and non gluten eating ! These are easy to make even for someone like me, who has very limited bread baking skills! I hope you know how much people like me appreciate your blog and recipes – thank you, thank you, thank you!!
Nicole Gramlich says
Excellent!
I just made these tonight and while I wouldn’t call them dinner rolls (I’d love to find a gf recipe that replicates that very layered, stretchy roll), they make a bang-up biscuit. After not having biscuits and gravy for years – bam. Delicious!!
Since I have my own flour blend, I ended up doing 8oz blend with 2.5oz almond flour, cut the sugar to 1.5 tbsp, and they were absolutely perfection.
Thank you for sharing this with everyone!
Sylvia Guenther says
I am pretty new to gluten free baking. The problem is my son can`t handle almonds as well. Any suggestons with what kind of GF glour I could start? Thanks s lot.
Sylvia
Connie says
Try cassava flour!
Randa K Caswell-Deen says
I’m a home baker that really freaked out when I got my celiac diagnosis. I’ve tried many roll recipes… this is by far the BEST recipe ice tried. I’m truly so happy to habe found this recipe. Thank you so much!
Lisa says
Made these today. Used KA 75% of 11.5 oz total MAMAs and Almond flour 25% of total 11.5 oz mamas recipe calls for. I weighed it out. Plus added 1 tsp of flour enhancer. Results..did rise (unsure if it was a full rise) I was making subs so I made rectangular shaped buns , put in a square pan. Maybe the pan was just a little to big. Buttttt the texture and flavor was OUT OF THIS WORLD. No grit, no weird abnormal taste. I bet if I use a round pan they would had rose perfectly.
Lisa says
Plus only 1 person out of 5 in the house needs to eat Gluten and dairy. I could not tell it was GF not could my son.
Tamar says
Has anyone made these without the sugar? Or used honey instead of sugar?
Alex says
I just made them with coconut sugar, equal ratio, and they turned out great! They are a bit darker, but I expected that.
Dan W says
I tried to 3x this recipe and it was too liquidy. It did not hold shape so now have 3 round pans to bake. Fingers crossed (for Easter dinner). Any thoughts on why too liquidy?
Michelle Palin ~ My Gluten-free Kitchen says
Hmm, tripling a recipe is definitely hard! I usually make each as a single batch so there aren’t issues. If it was too liquidy, and you’re sure all your measurements were fine, I would continue beating it until it comes together. If needed, add a bit more flour to help. Next time, I’d do each batch separately. At least until you are familiar with exactly how the dough should turn out so that you can troubleshoot if the situation arises again. Good luck!
EJ says
Mmm.. made these for Easter today for my family! My dad, sisters and hubby all thought they were good! I used Bob’s Red Mill 1:1 gf flour and cheated and made them the night before… popped them in the fridge and let then rise overnight then let sit out for maybe 20 minutes or so while I was getting things out of the oven so I could crank it up to 400.
They were good! Not a light, flaky roll but good flavor and very biscuit like..
I think next time I’ll make them a little smaller and use s 9×13 dish because the 9 rolls were so big, even in a 9″ glass pie pan 🙂
Jennifer Johnson says
did you omit the xanthum gum? This is the flour I have.
Jane says
I cannot have rice do you have any suggestion for the flour that does not contain and rice.
María says
Try u sing a mix made of tapioca starch, almond flour, quinoa flour, garbanzo or faba flour. They all should work
Connie says
Try cassava flour!
Beth says
Hi, did you use cassava flour for this recipe? I would like to try it and was wondering if I should add starch to the cassava flour?
Sabrina says
Tapioca is A more processed form of cassava flour. If she is allergic to tapioca, cassava would not be an option. It is great to bake GF for those who are not allergic.
Maxipoppins says
I made these last night and they were great. I used my homemade flour blend and added the extra xanthum gum. Worked just great. However, I found them too sweet. Is the sugar necessary? Can I omit all or half? Thanks.
Angela says
I normally don’t post reviews but since these were so fantastic I had to. I followed the directions and did not make substitutes. This is hands down the best baking recipe I have tried! My husband and daughter (non-GF) couldn’t get enough, nor could I. Another post said they were more like a biscuit than a roll. I would say they are the perfect combination of both. When mixing the dough and putting it in the pan it seemed stickier and not as firm as your pictures so I was worried they wouldn’t turn out. But…they did and are wonderful!!! Thank you so much for posting this recipe. It was great to finally eat “normal” bread again.
Vee says
I substituted the flour blend for bob’s red mill 1 to 1 flour (same amount of flour) because it’s what I had available but did everything else exactly the same way. They turned out amazing, as other people who did this substitution said they were dense, but they are the perfect dense dinner roll, and even my mom who hates everything gluten free said they tasted like bread. Next time instead of using an egg beater I plan to attach a bread hook to my egg beater because the dough will climb the egg beater as it mixes.
Marthajean says
Love this recipe. Made it with the Mama’s almond blend flour. My daughter who eats a gluten free vegan diet thinks I am the best baker ever. Used flax egg and Earth Balance spread. Thank you for this recipe.
Anja says
These turn out great! Easy, too. Plus, you can use an 1/8 to a 1/2 c. Of honey instead if sugar if you wish! Oh, haven’t tried it, but I’m sure maple syrup would work, too. Have imagination. Life is flexible! Thanks!
Sue says
This is a lot to ask of you but can you suggest a replacement for yeast (I am allergic) and tired of store bought yeast free GF bread…wonder if I could twist this recipe around with your help….would appreciate any help…Thanks.!!
Clara Guerrero says
Do you have a substitute for yeast? I have issues with both gluten AND yeast.
Thank you
Janette says
Has anyone tried mixing these in a vitamix? Thank you!
Hunto says
I have made these with both Bob’s Red mill flour and Gluten Free Mama flour. The rolls made with Mama’s were so much better than the rolls made with Bobs it is ridiculous. Spend a little money and use the correct flour and these are out of this world!
Janette says
I don’t have a stand mixer so tried it in my vitamin blender, using the vitamin dough kneading directions. These turned out great! I’ll definitely keep making them, I’ll add some herb whipped butter next time ????
Janette says
Sorry autocorrect got me! *vitamix* blender
Michelle says
I just made these and they turned out fabulous! I didn’t have the Mama’s Almond Flour, so used @ 70% Better Batter flour and 30% almond flour. I set the timer for 27 minutes. Next time I’ll do 26 minutes as the tops were a little browner than I wanted. The insides were light and fluffy, not gritty at all. It smelled yeasty. Yum!
Alene says
Great! I have Better Batter and am going to make them with that plus almond flour. So glad you mentioned it. I really don’t like buying all these different flour blends. They are expensive and take up a lot of storage space.
Mimi says
I purchased all of the ingredients your recipe called for. I used my stand mixer and those rolls were luscious! BUT my problem:
I made them, let them cool for 5 minutes pan, then took them out and let them cool on a cooling rack. I came back about 1/2 hour later, and there was quite a bit of moisture that “dripped” on to the counter.
After completely cool, I put them in a Ziploc and planned on giving them to a friend. They ended up being very hard and dry. So do these need to be eaten as soon as they are cooked, or can you give me some tips on better cooling and preservation. (But like I said, they were delightful when warm!)
Brooke says
I will be trying these this weekend. From all the amazing comments I assume they are great, I just need to buy the ingrediants!
Tamera Wengeler says
These are good and nice and simple. They’re not as good as my mom’s, but for gluten and dairy free, they are the best I’ve had. Has anyone tried making them into a different shape. I would love some buns and I found another recipe that recommends torte pans for the shape, but the recipe has too many flours and buns would taste great with this recipe. I’m worried about how they would cook, so advice would be great.
Tamera Wengeler says
I wanted to be able to eat these later as well, so I put them in baggies and put them in the freezer hot. They froze up and the next day I pulled 1 (ok 4) out and microwaved it and it was great. I got high praise from my family who can eat regular bread, so freezing warm, really seems to help.
Melissa says
Actually mine came out good, used king author GF flour and even thought it had xanthum gum I still added 1/2 tsp extra. I’m glad I did. I also mixed the dough extra too about five minutes.
Krissy says
I used the remaining 2 1/4 c 1:1 GF flour mix that I bought from Wal-Mart…I don’t know the brand (I repackage my flour because we’re backed up to the woods and a stream…we battle ants and mice so I try to keep them from contaminating my foods) anyhow…I was short so I used 1/2 c GF pancake mix (cuz…what else do I do to try to make this happen in a pinch?) They’re rising now, I’m hopeful but might have screwed it up, we’ll see!
Cup4Cup? says
Could I use Cup 4 Cup all-purpose flour blend? Would I get similar results? PLZ answer ASAP.
Jane says
Well, this was my first attempt at gluten free baking – my son is now dating a girl who is gluten intolerant. I wanted her to have a bit of a roll to go with Thanksgiving dinner (that’s this weekend here in Canada) and it was an interesting experience lol. I followed the recipe including weighing the flour. The only gluten free blend I can find around here is Robin Hood 1 to 1 blend so that’s what I used. I tried to time it so that I could bake it right after the gluten dinner rolls came out of the oven – however instead of the 45 – 60 minutes to rise it had doubled in size in just under a half hour lol. I’m guessing if I try this again I’ll need a bigger pan, these rose soo high they dripped off the edges of the pan onto the floor of the oven! I just hope that though they are definitely not the prettiest rolls I have ever made, they still taste good!
colleen says
why do the dinner rolls sweat so much as they are cooling on the rack
Amy says
I was really skeptical at first but I thought I would give this recipe a chance. I used the recommended flour and followed the recipe exactly. They turned out great! I mean, really really good rolls. They are dense, probably more like a cross between dinner roll and biscuit. My two celiac kids loved them. I’m actually pretty surprised they turned out so good, closest thing to regular rolls I’ve ever found.
Lynnell says
we have a nut allergy in the house. could we sub oat flour for the almond flour?
Rachel W says
Did you try subbing oat for the nut? We are nut free as well. I need to make something to rival my grandma’s rolls at Thanksgiving and trying to find something to test this weekend!
Pixie Yangailo says
I only have coconut flour and almond flour in the house. Can I mix the two? If So, in what quantity? Thanks
Christina says
Can i let the doigh sit overnight and bake in the morning?
Kathleen A. Chandler says
I’d like to make these for Thanksgiving because my granddaughter is allergic. However she is also allergic to nuts so almond flour is out. Is there something else that can be used? Thank you.
Pleased Celiac says
This is the recipe folks.
My wheat eating niece asked to take the leftovers home last Thanksgiving. Yep. That good.
Back here again for this Thanksgiving.
Thank you Michelle for all your hard work keeping us in vittles wheaties will eat too!
Tracy Larson says
I’m wondering why you use water instead of milk? I’ve noticed GF recipes do this, but I’m used to dinner rolls with milk.
Angela Snedaker says
My guess is many people who are gluten free are also dairy free. This recipe is adapted for both groups.
Lena Nicholson says
If you use Mama’s brand, is it better to measure by weight or cup?
Alison Lawrence says
could you make these with the coconut blend
Michelle Palin ~ My Gluten-free Kitchen says
No, as I stated in my post, these do not work with any blend that has coconut flour.
Anonymus says
I am using Quick-Rise yeast, does that need to sit or can I pop it in just as it is?
Michelle Palin ~ My Gluten-free Kitchen says
I believe quick-rise yeast is instant yeast and can be used as directed in this recipe (just added in, not proofed in water)
Kelli says
Has anyone tried the Pillsbury Gluten Free Flour? Thoughts?
Amy says
Yes and it worked great for me. I did add the extra xantham gum.
Jamie B says
I made these yesterday and since I didn’t have the flour mentioned in the ingredients I substituted 2 cups Bob’s Mill 1 to 1 and 2/3 cup Almond Flour. I followed the rest of the recipe and they turned out delicious. So fluffy and tasty. My 8 year old son who can not have gluten was in heaven; he can finally have rolls again! Making another batch today.
Fatima says
That is Great!! Did you add the xthan gum in the recipe? Since Bob Red Mill Flour has it. Thanks so much.
Linda says
I followed the recipe exactly but the dough was way too runny, wouldn’t separate into rolls. What did I do wrong??
Mary says
Hi Michelle,
First, I would like to thank you for sharing your gluten free pull apart rolls. While mine do not look nearly as good as yours, I now have bread introduced into my diet again for the first time in forever and am so excited and happy about that. Like you, I am a celiac but also have other food allergies including dairy, nuts, eggs, and potato (ingredients that you often find in bread) along with IBS. I have not been able to find a gluten free, dairy free, nut free, egg free, and potato (starch) free bread option ever and have just had to cut out bread all together which sucks! I ran across your recipes and one day decided to try it except I used
Domata flour,
earth balance margarine, and VeganEgg
In place of egg, butter, and the suggested almond flour. The pull apart rolls tasted great.
Now I am wondering if it is possible that I can bake a loaf of bread. I did see you had a bread machine recipe; however, i do not own a bread machine at this time. I was wondering if you had any suggestions.
I tried emailing but did not get a response. PLEASE HELP. Do you think the pull apart recipe would translate into a recipe for a loaf of bread? I am really new to baking and could use guidance. Can you give me some guidance and/or a recipe for a loaf I can bake in the oven?
You must know what it is like to suffer since you are a fellow celiac!
Mary
Michelle Walrond says
I made mine in a loaf pan. I didn’t put the dough in the pan in one big lump, I used a small ice cream scoop so they were still pull apart rolls, but my guest took part of one of the rolls and I realized I probably could have just made a loaf.
Stephen M. says
I followed the instructions exactly as you would for the buns but used an 8″ loaf pan instead. I put the entire mixture in and let it rise for the two hours. I wouldn’t say it doubled in size but it did rise, maybe a 50% rise. I then baked at 400 for 26 minutes(until the internal temp. was 200). When it was ready I took it out of the pan immediately and put it on a cooling rack for 20 mins. It tasted really good. The only thing different from the buns is that it has a crust. Although my wife really liked it she preferred the soft biscuit like texture of the buns. Good luck with your loaf
Mary Herman says
How long should I cook if I make a loaf from this recipe rather than rolls? I have made rolls several times with great sauces when I weighed the flour rather than measured- absolutely critical for gf baking. What about the temp for baking a loaf as well? Thanks
Michelle Walrond says
This was an excellent recipe. I used Red Mill Gluten free flour, coconut oil instead of butter and maple syrup instead of sugar and they turned out fantastic! This recipe was SO easy. My guests loved them. It made me think of all those years I slaved over making whole wheat bread….kneading…rising….and the mess! And all the while it was making me sick. Thanks for sharing.
Tina D says
Has anyone used Krusteaz GF All purpose flour in this recipe? I have a ton of it and want to use it up. Would love to perfect the hot rolls.
Sue B says
I used all recommended ingredients and mine came out perfectly! These were the best rolls I’ve had since I’ve been gluten free. I will adjust the sugar down next time since I found the rolls to be a little sweeter than I like. I think this is just a personal preference since I like salt more than sugar. Thanks!
Jen says
I am experimenting with gluten, dairy, and nut free recipes to use for Communion, and tried this with the following substitutions:
– Krusteaz Gluten Free All Purpose Flour
– egg replacement: 1 Tbl flaxseed, ground, and combined with 3 Tbl water and whisked until viscous
– rice vinegar (because I ran out of cider vinegar)
– traditional yeast
– margarine
I did not have xanthan gum, so did not add extra.
I proofed the yeast in 1/4 cup warm water and 1 tsp sugar. I added it with 3/4 cup warm water (to make up 1 cup from the recipe) when I added all the other wet ingredients.
The dough rose beautifully. I only needed a little more than an hour for it to rise. It’s very chilly in my apartment, so I did rest my pan over a bowl of warm water, which probably helped speed the rise time.
The rolls did not turn out as golden as in the photo, but they smell just like bread, and they have a pretty good flavor and texture. There’s a slightly acidic aftertaste. Its not terrible; maybe it’s the rice vinegar? The only complaint is that the bottom crust is definitely crusty. More like how a pizza crust would be. Perhaps I over-sprayed the pan. Next time I might line it with parchment instead. Overall, a good result! Definitely better than those terrible gluten free wafers!!
Renee LaDuke says
Guar gum. I have tried mKing these twice. Each time I substituted guar gum for xanthum gum 2-1 because my husband has crohns and xanthum gum is on the no list. Each time its been batter instead of rolls. Any thoughts or suggestion?
Also I used my kitchen aid and the standard beater.
Thanks.
Evelyn says
Hi thanks for sharing the recipe,Imade it few minutes,it didn’t turn out what the photo appears but the taste is very good,,I used baking powder and baking soda and 2 tsps. Of cider vinegar because we don’t have gluten free yeast,I also used the1 on 1 flour if Bob’s reD mill .
Paige Bear says
These are fantastic! I made them last night for my daughter and myself! They were delicious and easy! Even my gluten eating daughter loved them. I used my GF blend that has xanthan gum in it but added 3/4 tsp. I also used 1/2 tsp kosher salt. They reheated beautifully in the microwave. I can’t wait to try freezing them.
Thank you so much for this recipe. We were just about to give up on having a delicious roll!
Shannon Blomenkamp says
I tried this recipe as a run through before Easter and it turned out amazing! I don’t know if it’s because I haven’t had a yeast roll in over ten years but they are melt in my mouth and make me drool, kind of good, lol!! I did substitute my flour for 8.6 oz Bob Red Mills baking 1 to 1 flour and 2.9 oz of Almond flour, as read in previous comments and it worked perfect! I also made my portions smaller, like a 1/4 cup or about 13-14 rolls and the size was perfect!
Dana M says
The first try on these, they came out really dense. Second try with a few changes-Perfection! I used King Arthur’s “Measure for Measure” Flour (so I was able to omit the Zanthum Gum). Second time, I went with Instant Rise Yeast and swapped out my dairy free butter for Spectrum Shortening. They rose beautifully and were much lighter/fluffier. Will definitely use this recipe again.
Bethany says
I just made these with great success! Sooo good. just as good as a reg bun. I had to tweak it because I used a different flour blend (cloud9 flour blend). Another commenter mentioned dryness in gf baked goods so I doubled amount of oil/butter, and just to make sure they rose I used a whole packet of yeast and doubled the amount of sugar. I also added a 1/2 tsp of agar powder bc I didn’t have xanthan gum. delicious fluffy sweet yeasty buns.
Kathy says
This recipe makes DELICIOUS rolls!!!! I am so excited. Was able to have bread that could be dunked in olive oil again Yay!! Yesterday had a meatball sandwich Yay!! I used df butter and added 1 TB olive oil. I also used the Betty Crocker GF rice blend and Sosebee almond flour. Thank you so much for posting this recipe – it had been years since I had bread that’s like bread. Yay!!
Julie Reid says
I changed the flour and used the Nameste which several have said they had success with it. But they literally turned out inedible dense doesn’t cover it, they wewete like softballs. So hard. I think it’s because i tripled the recipe and it just didnt turn out at all right. It never rose, it wasnt wet. Im going to try again i need these rolls. Any suggestions?
J
Ilmar says
Thank you, thank you, thank you. These are a revelation, mine weren’t as pretty as yours because of an embarrassing snafu, the next batch will be presentable. I had to stop eating them after checking the calorie count on the flour. Which leads to my only criticism, they are heavy. If there was some way to lighten them up they would be amazing.
Lane says
I made a batch of these, but I did not have any plain Almond Flour. I substituted Hodgson Mill Almond Flour/Meal. They turned out great. my wife, who has no gluten issue, loved them. I have since made a batch using plain almond flour and find using the combination flour/meal makes a significantly better product. Try it, you will love it!
Robin says
Hi. My son is going off to a 7 week summer camp, and has just been gluten free for 2 weeks! I am scrambling to send him with with food like his peers are eating. Can these be frozen? If I send up 3 batches and it goes in the freezer within 48hrs of cooking, I was thinking he could have them on trips and during meals.
Thank you
Staci says
These turned out fabulous and I have a very happy husband! He told me not to lose the recipe lol! It’s replaced buttermilk biscuits for us by far.
For the flour I used 1 cup brown rice flour (Bob’s Red Mill), 1 cup millet flour (same company), and 3/4 cup of corn starch and added the recommended amount of xantham gum. I then used bread machine yeast (Fleischman’s) and substituted the sugar for raw honey. I mixed the whole thing in my bread machine on the dough setting, however, I only let it mix for half the time since gluten free doesn’t need to kneeded as long as regular dough. I put it in an 8” pan and got six good sized rolls. I let them rise for 20 mins at most over top of a hot pan I had taken out of the oven.
Hope that helps! Cheers!
Wendy says
Tried these today …
TOTALLY DELICIOUS !!!!
Becca B says
HOLY COW. I didn’t want to go out and buy anything so I just kind of used a hodgepodge of all the flours I already had on hand. So they didn’t turn out quite as light or fluffy as I see they can, but this is the most bread-tasting bread product I’ve had in the 2 years since I went gluten free. This is amazing. I used 1/4 c measure 4 measure, 1/2 c tapioca flour, and 3/4 c nature eats blanched almond flour, and the remaining flour I used Pillsbury gluten free. I also used the full amount of xantham gum even though the measure 4 measure and Pillsbury already contain some. Also I used quick rise yeast and I’m not sure if that’s the same as instant but just in case I let them rise a bit longer. My kids are not gluten free and my 8 year old LOVES these. My 8 month old is just beginning to eat people food and he hollered angirly very loudly several times when he had eaten all of his roll. I can’t wait to play with this and get a good mixture of flours, and of course to eat bread that tastes like real bread again!!! If there is any way you could tweak this recipe for actual loaf bread I would be forever in your debt, more than I already am!
Cindy Crosson says
I am gluten free and soy free I have other food problems I do want to make these rolls I miss home made rolls so much thx Cindy
Daina Welsh says
Mine were very dense as well, I used Cup4Cup flour which I LOVE and use for all of my baking needs. Has anyone else used this flour? Will it make a difference weighing the flour at 11.5 oz. instead of the cup value? I am allergic to nuts so couldn’t use the almond flour. I liked the taste and want to give it another try, but don’t want to waste all of the ingredients again with another batch of dense rolls.
Rebecca Racer says
I came across this recipe looking for an alternative to wheat breads. We are not eating any wheats/oats, etc. is there a way to substitute the flour with just almond flour?
Sarah says
I’ve made these, as written, 3 times in the past month! My whole family (2 celiac, 2 gluten eaters) love them! I tried once making the dough the day before, letting them set in the fridge over night, then rising at room temp for about an hour before baking with great success.
I was wondering if anyone has ever used milk in place of the water? I was also wondering if anyone has tried seltzer water, also as a replacement for the water? My only complaint (and this is a stretch!) is I wish they rose just a bit more; I wish they were just a bit more domed and fluffier like traditional rolls, and I wondered if seltzer water would give it a boost.
But, honestly, these are wonderful and I’m so grateful to have this recipe! Thank you!
Janet says
I made these tonight as a trial run for Thanksgiving. I used King Arthur gluten free flour and used 8.9oz and 2.9oz almond flour and 2.5t of xanthan gum and these turned out great. I can’t wait to make them for Thanksgiving. I first tried making them without the xanthan gum because the KA flour has some in it, but they didn’t really turn out very well.
Heikki says
I just made these. I used half Namaste flour blend and half generic Walmart gf blend. I didn’t not add extra xanthan gum as i do not have any. I added an extra egg. I proved the tolls for one hour and brushed on melted ghee and sprinkled a bit of kosher salt flakes on. They were pretty near perfect, honestly. I can’t wait to try the cinnamon version! Thanks so much for this recipe. I’ve been afraid to try making any gf bread. I live yeasted rolls so much and have missed them. These will definitely be saved in my recipes!!
Kate says
I used Bob’s Red Mill 1 to 1 baking flour, I still added the xantham gum and they turned out amazing! You wouldn’t believe it’s gluten free!
Sam says
I have the Bobs Red Mill 1 to 1 baking flour, how much of it did you use in cups. I don’t have a scale to be able to measure it. Also can you tell me the total of the xantham gum cause I know this flour already has it, was it just a 1/2 tsp of it. Please let me know.
Kathy says
Thank you for your comment! You answered the exact questions I had!
Lynn says
I have tried this recipe twice now and the batter is too loose, using weight measurements. Any clue as to why?
Parker Crawford says
Lynn – Mine was so runny it was like cake batter. I also measured the flour using a scale. I ended up free-pouring almond flour in to thicken the dough. Probably not the best baking technique but they didn’t turn out awful!
DDM the chef says
WITH TONS OF RESEARCH AND DOCUMENTATION, I MADE MY OWN FLOUR BLEND WHICH IS ALMOST !EXACTLY! LIKE THE FLOUR BLEND USED HEAR! I have used it over and over again and I LOVE it. If others want to make it then here it is:
• 4 cups white rice flour
• 2 cups tapioca starch/flour
• 1½ cups potato starch
• 1½ cups almond flour
• ¾ cup sweet rice flour
Nicole says
I made these with Pamela’s Gluten Free Bread Mix and I’m at high altitude and they were outstanding!
DDM the chef says
This recipe is GREAT! I do it for every activity! I made my own copycat flour blend and here it is:
•4 cups white rice flour
•2 cups tapioca flour/starch
•1½ cups potato starch
•1½ cups almond flour
•¾ cups sweet rice flour
I use it every time and they rise higher than gf mama’s flour. IT IS GREAT. A great recipe. I will highly recommend.
Jacque Stanfield says
Wanted to thank you. I am not a baker or gluten-free. I am sugar and wheat free and interested in satisfying myself in order to stay that way. The information and detail you provide is real world and provides what I need to assess and decide without the discouraging tried and failed when it gets hard. Hope this makes sense. Many thanks.
Debbie says
OMG!! Thank you so much. These are delicious. My husband’s father owned a bakery and my husband said these are good! They are large so for Thanksgiving I’m going to make them smaller but still put in one pan!!!
I used King Arthur measure for measure flour and added 1/2 teaspoon xanthum gum per your instructions. I could not find the SAF yeast so i used Red Star quick rise. Blessings to you and your family!
Lela Eubank says
Michelle, I just wanted to add my voice to the chorus: THANK YOU! I love bread. By the time I discovered your recipe, about five years after my celiac diagnosis, I had given up on ever having a delicious roll again. The first time I made these, my husband’s heart melted when he realized that I was sitting there eating a roll, with tears running down my cheeks! My celiac daughter and I both absolutely love them. My husband and son both think they’re great too. Every year at Thanksgiving, these rolls give us one more thing to be thankful for.
Sara says
These are the VERY BEST rolls ever!! 3 of the 9 of us here for Thanksgiving are gf, but we aren’t even serving regular rolls this year as they are just a waste of money when I make these. I use 8oz regular gf flour blend (honestly, whatever I have on hand works well, I’ve used all the standards) and 3.5oz Blue Diamond almond flour. Thank you thank you for such a great recipe!
Laura S says
I made these yesterday with Bobs Red Mill 1 to 1 flour with no added gum. They’re great! The first batch I accidentally added 1T acv instead of 1t. They tasted fine. 🙂
KF says
This is the first time I ever tried using xanthan gum. These rolls turned out pretty good……. didn’t “flop” for Thanksgiving. I think I’ll add a tad bit more of something for moisture, but overall these were quite yummy.
Lauren says
Thank you so much! Growing up my favorite part of any holiday was the rolls. No one in my family ever made them from scratch – always the frozen ones. I tried these with really high expectations, and they far exceeded them. I’m so happy to have found your recipe! I used Bob’s 1:1 and they turned out wonderful. My husband isn’t GF and loved them. He said they taste better than any roll he’s ever had.
meg says
can you make these without adding the sugar? or maybe using a sugar substitute?
Lola says
I wanted to leave a love note for these rolls! Tested and made these for Thanksgiving and they were a huge hit (even for those who have no need to eat GF). I used Bob Mills GF baking flour and yes they are dense–but not too dense and the key is to always heat them up and or eat them straight out of the oven. They become much more fluffy when hot and the yeast flavor is totally on point. Add a little butter and you are good to go.
Thank you for posting this!
Jeanne Kenyon says
Is it totally necessary to use a stand up mixer for these dinner rolls? Or could I use my regular hand mixer?
Mary Ann says
Like many have commented, these rolls aren’t just good for GF they are really good! Thank you for sharing. I would like to try making these in advance and freezing. Can this be done and if so what is the best method, freezing in pan before baking or after baking or wrapping my already baked rolls individually then freezing? Thank you!
Bonnie Benedict says
My new Daughter-in-law has celiac disease, so I have tried a bunch of different recipes for rolls and bread, and we have been sorely disappointed with the results! Yesterday we tried this recipe with an all purpose GF flour made from garbanzo beans, potato starch, tapioca, white sorghum, and fava beans. This recipe makes a BEAUTIFUL and DELICIOUS roll. Thank you, thank you!!!! We will definitely be trying out more of your GF recipes!!!!
Mary Caldwell says
are these a sweet roll ?
I’m looking for a “replacement” roll for the traditional Hawaiian sweet roll to go with a spinach dip because I have been diagnosed with celiac,
but I am looking for a sweet dinner roll recipe and not crunchy or bread like one that restaurants serve.
Marian White says
I am in Australia so I had to convert the measurements. I couodn’t find any of the recommended flours but managed to get Bob’s Red Milll All purpose baking flour. They came out fine but I find them a little sweet. Can I cut back on the sugar?
Lou Ann Bremers says
I’m anxious to try this recipe out. I found the flour and the yeast tonight on Amazon. Here it is 12/22/28 and they said I’d have the order in two days!!! I can’t wait!!
Megan says
I made this recipe this evening with Authentic Foods’ Classical Blend. It’s a blend of brown rice flour, potato starch, and tapioca starch. When I measured out 2 3/4 cups of flour, it had a weight of 12.5 oz, so I took out one ounce for my batter. I used active dry yeast and dairy-free margarine in my batter and I used an 8 inch pan and scooped out 8 rolls instead of 9. I could’ve gotten 9 but I didn’t want to crowd my pan. I also used guar gum instead of xanthan gum, but used 2 tsp. because I’ve found that guar gum needs a bit more to do the same job. The results were absolutely fantastic! I wish I could post pics because the rolls were lovely, had a nice rise, and had a soft, pillowy texture. This recipe is a keeper!
Carol says
These rolls are amazing. My husband was worried they were regular gluten rolls. I used 9 oz Trader Joe’s gluten free flour mix and 2.5 oz of fine ground almond flour, I doubled the butter and the yeast and increased the sugar to 1/3 cup. There are high and fluffy and really unbelievable for gluten free rolls. With the additions I had an extra roll which I cooked at the same time in a pyrex ramekin. It was perfect and might be the way to make them if you want the smooth outer surface of an individual roll rather than the torn edge of the ones cooked together in the pie pan. the ones in the pan taste just as amazing.
Stephanie says
Wonderful! I used 3.5 oz Trader Joe’s almond flour and the rest (to make 11.5 oz) Trader Joe’s Gluten- free all-purpose flour blend, which is rice flours, tapioca starch and potato starch. Turned out perfect! I used the 1/3 measuring cup but it was hard to make them into roll shapes, so I used the ice cream scooper. So good!
Gerald says
I tried this recipe first with King Arthur GF All Purpose flour only and they came out dense like others have posted. I then tried it with 3/4 KAGFAP and 1/4 Kirkland 100% Almond flour and weighed it vs measuring with cups like instructed. The dough was stickier and the rose more within the 1 hour rise time. When they came out they were spongy soft. I used Miyoko’s Vegan Butter and was surprised how much it tasted like butter. When I tasted the 2nd batch now with Almond flour added, it was then I knew I found my Vegan Gluten Free Yeast Rolls recipe going forward. Thank you, Michelle!!!
Kristyn says
Mine look more like biscuits but I didn’t use the same flour mix so that could be it. I just decided to make them today so I didn’t have time to buy and wait for it. Next time!
Melissa says
I don’t have a stand mixer so I used my hands to mix. I couldn’t scoop “mounds” of dough into the baking pan after mixing. It was so liquidy that there was no shape to it at all. I just poured all the batter into the pan. Is this just because I’m not using a stand mixer? Thanks!
Michelle Palin ~ My Gluten-free Kitchen says
Yes, it’s definitely because of this. You absolutely need to be able to have a mixer beat this dough for 3 minutes. Hopefully you can get one or borrow one soon!
Patty Bogart-head says
aloha,
I used a different flour mix and it came out crumbly instead of soft. so the tools were more like bisquits.
But when I went to order the Mama’s almond flour , I noticed some complaints about it. so People who have ordered it for years noticed lately that it wasn’t working as well. so they read the back of the bag and it is NOW mostly
RICE FLOUR???
so I didn’t order it. do you have any other flours you have tried??
Mahalo
Michelle Palin ~ My Gluten-free Kitchen says
I still buy and use that flour and it still works well in this recipe. Also, King Arthur Measure for Measure Flour works well in this as well. Feel free to try either or any of the ones that other commenters have recommended!
Ruth says
Can I use Jules flour
To make these.
Michelle Palin ~ My Gluten-free Kitchen says
Unfortunately, hers doesn’t work exactly in this one, but go to her site as she made one that is similar with her flour!
Nicole says
Can you use 100% ALMOND flour versus a blend? I’m keto and need as little carbs as possible. TIA
Michelle Palin ~ My Gluten-free Kitchen says
That substitution won’t work in this recipe. Bummer! I’d suggest googling for a low carb roll recipe.
Andrea says
I just cooked it with an egg wash and cornmeal crust instead of brushing with butter. Used cloud nine gluten free with 1/2tsp extra of xanthan gum. Really great (and I’m saying that as a pro-gluten enthusiast)
William Jensen says
Made these for dinner. Didn’t rise as much as I thought they would, but I would say that’s my fault for misreading and adding 2 cups of water instead of the one..so big rush to double the batch lol. That being said, I’m a gluten guy, not a big believer in the gluten free thing unless you have a diagnosed condition. My wife on the other hand does try to do gluten free as much as she can and I do support hence why I tried this recipe. Now with that said and the mix up I made in the recipe, I have to say these were great tasting and if I hadn’t made would never have known they were gluten free. My wife loved them as well, which is the best thing. Next time I will make them properly and foresee the fluffyness shown as it was they turned out a little denser like a biscuit but great tasting none the less.
Cherie says
Imade multiple substitutions including 1 Tablespoon of grass fed beef gelatin and 3 Tablespoons of water instead of the egg, Ryze blue bag rice flour, and sunflower oil instead of melted butter. I ended up forgetting to add the sugar so they didn’t rise. However, they did bake up with a really nice crust and were all moist and soft on the inside. I ended up dipping them in maple syrup. I will definitely try this recipe again!
Kathleen says
Fabulous recipe. I used America’s Test Kitchen gluten free flour blend and it works great. I also made flatbread by dolloping large, heaping tablespoons of dough into parchment paper. Then sprayed a sheet of saran with spray oil and laid oil side down on the dollops. The saran made it possible to pat the dollops out flat. Removed saran and baked at 400 degrees for 17 minutes. These made lovely soft flatbreads to eat with kofte.
Diana says
We tried these twice and both times they turned out super yummy straight from the oven. Any tips on keeping them moist and soft for leftovers the next day? We have tried heating them with a wet paper towel in the microwave, plain, and toasted in the toaster oven but each time they end up dry and crumbly.
Kz says
Flavor is good but unfortunately dry.
Judy says
These smelled amazing in my kitchen at 23 min into the bake & at 25 min in I checked the internal temp, it was 206. The “Pull Apart Rolls” are definitely well named. Browning was excellent. I put them on a cooling rack immediately so the internal temp would slow & then tasted one. I had to give a taste to my GF hubby (I am not GF, nor have I eaten GF other than to test recipes that I make for him). We both thought the taste was amazing. I ate a second! He would have but he had just finished a big lunch. These turned out very, very soft, moist and delicious. Forget “once a month & holidays”. These are easier & quicker to make than Hubby’s GF cookie recipe. This recipe will be a staple in this house for sure! DAIRY FREE CHANGES: Instead of butter, I used refined cocnut oil. In place of the egg, I used 3Tbs Aquafaba (liquid from a can of chic peas). The flour I used: 8.5 oz Bob’s GF 1 to 1 plus 3 oz fine almond flour. I forget the brand but I don’t think it matters, nor do I think it would matter blanched or unblanched as another reader inquired. When it gets down to it, some things are probably just a matter of personal preference. Yeast: I just used what I had, a jar of Fleischmann’s instant bread machine yeast & although I wasn’t disappointed in the least, the SAF brand yeast that was recommended could have maybe (?) done a better job on the raise. I combined well all the dry ingredients into my stand alone mixer, then I combined all the wet ingredients into a 2 cup measuring cup & made sure the oil was melted & the final temp was proper at 105-110 degrees. If using an actual egg, be sure it is room & add it last to the measuring cup. You will not want to use the microwave to adjust the temp of the egg along with the other liquid ingredients. If you forget set it out & you do not want to wait, just immerse it into a cup or bowl of warm water for several minutes. I love this recipe & cannot wait to try the Hot Cross Buns next. Thank you Michelle! Well done!
Judy says
Update: The rolls have cooled completely and my Hubby just had another one. I had a bite of it and I can tell you that it is even better after completely cooling as far as texture goes bc the bit of ‘gummy-ness’ I found before was no more. One thing that I forgot to mention is that this roll, as opposed to every other GF bread that I have made is actually flavorful. Talking really, really good. Left us both with a want for more!
Lise says
Is the sugar necessary in these rolls?
Michelle Palin ~ My Gluten-free Kitchen says
Yes. It helps activate the yeast and helps of course with flavor.
Sandra Feldman says
I just purchased. the Jules gf flour that you recommended for your cornbread recipe.
Could I use it for your dinner rolls? I hate to buy so many different flours as I don’t use them often.
Thanks.
Michelle Palin ~ My Gluten-free Kitchen says
Unfortunately, gfJules flour doesn’t work in my roll recipe, but she worked and figured out her own version that does work with her flour. Here’s her recipe: https://gfjules.com/recipes/gluten-free-pull-apart-dinner-rolls/
Kirsten says
I just made an amazing batch using twice the yeast and sugar, Gluten Free Heaven flour, butter flavored Crisco, and loosely covered with foil while baking…I’m SO grateful I found this recipe as I’ve never had any luck w GF bread of any kind-thank you!!!!
Michelle Palin ~ My Gluten-free Kitchen says
Glad your adjustments worked well for you and you enjoyed these! Thanks for the comment and rating! Happy baking to you!
Bonnie says
I made these using Bob’s Red Mill 1-1 and they came out great – fluffy and light and delicious. I used 9 oz of the GF flour and 2 1/2 oz of Almond flour. I also used carbinated water instead of tap water – heating ii up in them microwave for about 10 seconds until it reached the necessary temperature. The next day, they were still somewhat moist, but I heated them up in the oven for about 6 seconds, and spread with butter. Still delish!
Bsaba76 says
Did anybody using the Mama’s almond blend experience a funny smell after baking the bread? Its not a yeasty or Apple cider vinegar, it’s almost like a clorox smell, like rancid!!! Very concerned about this. The recipe came out good but the smell is not good.
T says
Is there a way to make these without a mixer? I can’t afford those big standing mixers.
Michelle Palin ~ My Gluten-free Kitchen says
You could use a good hand mixer!
Josie says
WARNING!!!! I made these with Costco / Kirkland Almond Flour – be warned, it doesn’t work. After second attempt I threw them out,,,,total waste of time and ingredients
Michelle Palin ~ My Gluten-free Kitchen says
Almond flour will not work in this recipe. You have to use an all-purpose gluten-free flour blend. Almond flour is never a straight substitute in recipes that call for gluten-free flour. Hope you can try it again with one of the recommended flours that I list in my blog post.
Natalie says
I followed the recipe but mine turned out like bricks and didn’t rise at all. I love in a tropical area and at a high elevation so could that be part of the problem? I’m new to gf baking.
Michelle Palin ~ My Gluten-free Kitchen says
I would suspect a problem with your yeast. Try again with new yeast, and double check the temperature of your water to ensure it isn’t too hot to kill the yeast.
Liz says
I made these yesterday with my own GF flour mixture. It’s been so long since I’ve had yeast rolls. Are they suppose to have a “strong yeast flavor”? They were more of a biscuit consistency to me than a roll. Not sure what I did wrong?
Michelle Palin ~ My Gluten-free Kitchen says
No they shoudn’t have a strong yeast flavor and they shouldn’t be more of a biscuit consistency. Sounds like your gluten-free flour mixture wasn’t a good fit for this. Hopefully you can find one that is a better fit or develop your own that works with your mixture!
Genoa says
Hi I made these today using 1.5 cups of PC gluten free all purpose flour blend, .5 cups of potato starch and .75 cups of rice flour (half white half brown) and 2 teaspoons xanthan gum. I had to use 1.5 cups of warm water to get the right consistency. Everything else I did was as the recipe stated. The buns turned out great! Very light and fluffy with a satisfying chewiness. I am very happy with the results. Way more delicious and homemade tasting than commercially available gluten free buns. I will make this recipe again for sure.
Sacha says
This recipe does NOT work with Bob Red Mill cup for cup gluten free flour. Don’t try it. I will be ordering the gluten-free Mama flour blend recommended for this recipe and try it again.
Lowrie M Beacham says
I’ve made it three times in a week, using Bob’s Red Mill, and it turned out fine for me. I do plan to try the original recipe and see how that works. The temptation for me, being a long-time regular bread maker, is to add more flour, since this dough looks more like batter, it’s so wet; but after one try that was very dense indeed, I held off, mostly, and it works.
Lisa says
Wondering if you have tried this recipe using Better Batter Gf flour?
Sue says
Has anyone tried this using straight cassava flour?
Ashley says
I never leave reviews (even though I normally read reviews before making a recipe). I made these with Cup4Cup, and in my opinion, these taste so similar to Auntie Anne’s soft pretzels. They are the most delicious gf bread I have ever tasted. 10/10 I will be making these again.
Amanda says
I tried these and they look delicious but something went terribly wrong with mine. They are dry and cracked and didn’t come together at all . I would submit a photo if it let me. I’m not sure what went wrong but will try again
Sharon Oaks says
I made these using King Arthur GF flour and the extra 1/2 teaspoon xanthum gum. They rose beautifully and were delicious. These are the best GF rolls I’ve ever had and are right up there with my old favorite rolls that had gluten. This is my go-to recipe now and I’m making buns with it next. Thank you!
Shelby Straley says
I have been celiac for 15 years and have never had gf rolls this good! I have already made these 4-5 time in the last few weeks, and everyone who tries them is shocked they are gf. I used Cup-4-cup flour with the additional 1/2tsp xantham gum, they turned out great! Thank you for such an incredible recipe, can’t wait to try your other ideas!
Kerry Holmberg says
They were very delicious and had a soft texture. Any GF bread is going to be more dense, so they re heavier than a normal roll. The flavor is really good. I used Namaste GF flour and this is what worked quite well.
2 1/4 c Namaste, 1/2 c almond flour (Costco has both), 1/4 t xanthan gum. I used active yeast and let it proof in warm coconut milk and 1 t sugar first. Followed the recipe for the rest accept I found that using muffin tins gave a much better shape to the roll so I used those. I only baked 10-15 minutes! If you check the temp, you will find 200 comes much sooner than 25 min. I baked mine to about 210. If you add 1 1/2 t. cardomom they make a really tasty cardomom roll!
Carolyn says
I am not a great cook, so the fact that these came out so well is a testament to a great recipe, thanks! My family and I ate 7 of the 9 right out of the oven. I used King Arthur flour and Red Star quick rise yeast. I also substituted butter with a dairy free type of butter. Question: What is the best way to reheat these? I’d like to make them for Christmas, but would have to bake them on Christmas Eve to serve on Christmas Day. Thanks again for a great recipe that a not-so-great cook could follow and execute correctly!
Michelle Palin ~ My Gluten-free Kitchen says
Hi Carolyn! I’m so glad you and your family enjoyed these.
For making the day ahead, I would recommend baking, letting them cool completely. Cover with Sarah Wrap and keep out at room temperature. Then the next day remove the Saran wrap and put in a warm oven (about 250) for just a few minutes to warm when without baking them.You could even just put them in the oven that’s been turned off just after pulling out the finished ham/turkey/roast or whatever you just baked. The key is don’t refrigerate, keep covered, and don’t warm in microwave or too hot of oven to overbake them.
Daniela says
I made those with 2tsp lemon juice because I don’t have vinegar and it worked perfectly. The inky thing I don’t like is that they are really sweet. Not that I want to eat sugar free, I just don’t like sweet things. But maybe when they are cold they would be less sweet
Jen says
Can I make these the day before i need them?
Michelle Palin ~ My Gluten-free Kitchen says
Yes. Let them cool completely, cover tightly with plastic wrap and keep on counter overnight. To use, uncover, and place in warm oven, no hotter than 300, for a few minutes. If your trying to time it with a big meal, just put them in once you pull everything else out of oven – turn it off and set them in there to warm while you’re carving/serving other stuff. Should just take a few minutes. Then brush with melted butter.
Vickie Harris says
Hi Michelle, thank you for posting and sharing this recipe. I just tried making it with Bob’s 1-1 gluten free flour and followed all the measurements – 2 3/4 cup flour, 1/4 cup sugar, 1 tsp salt, 2 tsp instant yeast, 1 tsp xatham gum, 1 cup water (108 degrees), 2 tbsp butter, 1 tsp cider vinegar, 1 egg (room temp.). I mixed following the instructions and the one thing I noticed was the texture of my dough came out no where near yours. Mine was very dense and stiff, not like yours at all. I haven’t cooked them yet, letting them rise but since the dough texture was not like yours I’m curious where I might have gone wrong. It almost seems like I didn’t have the portions water to flour correct or something, although I followed the recipe. Checked everything twice. Should I have weighed the flour instead of measuring by cups? Anyone else have this result with Bob’s flour?
Michelle Palin ~ My Gluten-free Kitchen says
That flour can result in a tougher dough. Next time, yes, weigh the flour, or if by hand just go a little less. It is hard because every blend is a little different. Let them keep rising and watch their bake time well – they might be done earlier too and you don’t want to overbake them.
Vickie Harris says
Thanks for responding. Unfortunately baking didn’t yield good results either so will be attempting tomorrow again. Will definitely weigh and go a little lighter. Thank you again and especially for responding on Christmas Eve! Will keep you updated!
kerry says
Hi, I used Namaste perfect blend flour and 1/2 t xanthan gum and these have great flavor and texture, but you absolutely have to weigh the flour, if you measure it, they will be way too dense and won’t rise much. The dough should be quite sticky and I let them rise along time. Also I used little glass ramekins and they work really well to support the structure.
kerry says
Also, I only bake maybe 15 -20 minutes until 205 .
Jenn A says
I have made this two times and they were great both times! I used 10.5 oz of Bob’sRed Mill 1-for-1 and 1 oz of Kirkland Almond Flour. It was the equivalent of 2 cups not 2.75 so the weighing is definitely important. I did use the extra xanthan gum as per the recipe. I swapped out the butter with olive oil to make it dairy free.
I beat the batter with a hand mixer for 3 minutes on high. I let the buns rise in a warmed oven for 45 minutes and then baked for 25 minutes.
They’re delicious! I made them for guests who can eat gluten and they really enjoyed them too!
Katrina says
All great tips! I’m actually quite glad I read through all the comments before beginning. As stated, weighing your flour & checking the cook temperature are IMPERATIVE! I used roughly .75c Brown Rice flour, .75c Sorghum flour, .5c Tapioca Starch, & .5c Potato Starch. I also used regular yeast. So, I used 1T of the sugar to proof the yeast, & doubled the rise time. Excellent recipe! Thank you!
Eefa says
Made this according to recipe with Authentic multi Blend and about 11 minutes before it was to go in oven…the power went out for two hours. I put in the oven after that to bake. I did not remove from cake pan. Just put a plate on top and went to bed. Rolls are moist and tender and taste homemade! Love them and am going to make them again without the power interruption!!
Patricia says
Best recipe ever! I forgot to add the melted butter and it still turned out better than any other gluten-free bread I have made since starting the GF journey in 2010! This recipe gives me hope to never give up! I used another poster’s measures: 8.6oz Bob Red Mill 1to1 & 2.9oz Kirkland Almond Flour; egg replaced with flax egg as per blog post and if I had remembered it, Earth Balance. I used a hand mixer for 3 minutes. Rise: 45 min and baked 25 min – Making sure the rolls were over 200 F (done). I am looking forward to the next family get-together when I can proudly add these to the table!
Claudia says
Hi! I had a question regarding flours- can i use several different kinds of flour (chickpea, coconut etc..) instead of just all purpose gluten free flour?
Thanks!
Mariamagdalena says
I was having high hopes to serve this rolls for Easter dinner with couple of friends coming over but failed. I used Schär flour and they are dry and the textures is dense not like the picture. I wished I could prepare a mixture of flours to get the same flour you find in the US. I moved to Portugal recently and not all products from amazon.com are here unfortunately.
Paula says
So I do not usually write anything on these but I just have to say how much I love this recipe! It has probably taken me four years to get it right but now I have it! When the Mama’s flour became unavailable I struggled finding flour I liked as much as that one. The other comments here have also helped tremendously. So I use the Cup 4 Cup. I have used it two ways both with great results. I have used it by itself following the directions exactly and I did add an extra 1/2 teaspoonful of the xanthan even though it has some in it airway. I also made a batch with the Cup 4 Cup and substituted 2/3 cup with almond flour as others mentioned. That was Bob’s Redmill because that is all I had and I added the 1/2 tsp of xanthan with that batch as well. I measured exactly according to the weight listed for both batches. I learned I have to be patient and sometimes it takes mine an hour to rise. These taste like my grandmother’s rolls! I am going to attempt the cinnamon pull apart rolls and see how long it takes me to conquer those! Thanks for bringing rolls back into my life! I had given up on tasty gf bread until now.
Rose says
Can I replace the sugar with honey?
Jen Palmer says
I’m brand new to gluten free baking and I’ve made this recipe three times now in a week with Nameste GF flour blend and they have turned out amazingly each time. The first time I cooked for 25 min and they were a little doughy….but I don’t mind that. I cooked them for 28 min since and they’ve been perfect. Today I tested using one roll as a small pizza dough….after it rose I just flattened it out and topped it with sauce and Daiya mozzarella shreds. My 6 year old loved it (unlike my first attempt at gf/df pizza). Thank you!