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, but sometimes used copies show up on Amazon here), 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 and you might even find it at your local store. 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 in the recipe card 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 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.
Once it is done mixing, 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.
If you need to make other substitutions to make this recipe suitable for your diet, feel free to try them. I always recommend making only one new change at a time so that if things go wrong you can isolate the problem and refine from there. If you do make successful substitutions of any kind, please do come back and let us all know!
Which gluten-free flour blend should you use in these rolls?
I’ve tested many flour blends and the three 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 the rolls have 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 gluten-free 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 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.
Update: 11/2018: My friend Chrystal uses Bob’s Red Mill Gluten-free 1-to-1 Baking Flour and says it works well in these. She says to be sure to measure by weight, with a scale, just as I recommend! Several commenters have said that has worked well for them too.
Update 5/2019: I do not recommend Namaste Flour blend for these. I do not recommend Pillsbury for these. Flour Farm worked pretty good for these I’d give it a B+. My friend gfJules flour does not work well in my recipe as written. I made this with Authentic Foods Multi-Blend Flour and it worked very well! This would be one I would recommend for sure!Â
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 any gluten-free meals, but I definitely like making them when we have soups, stews and casseroles like these:
I hope you and your family enjoy these gf dinner rolls as much as my family does!
If you make these and love them, please come back and give this recipe a 5 star rating in the recipe card! Feel free to comment with tips or to share any successful substitutions you made.
Gluten-free Dinner Rolls that taste like grandma’s holiday rolls! We enjoy these gluten-free rolls at the holidays and year-round!
Prep Time1 hour20 minutes
Cook Time25 minutes
Total Time1 hour45 minutes
Ingredients
2¾ cups (11½ oz.) very good quality gluten-free flour blend
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
1 egg (preferably room temp)
1 tsp. cider vinegar
Instructions
In the mixing bowl of your electric mixer, mix together flour, xanthan gum, instant yeast, sugar, and salt.
With mixer running on low speed, add in the hot water (be sure to test temperature with thermometer, melted butter (or substitute), egg, and cider vinegar.
Mix on medium speed 3 minutes.
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.
Dip your fingertips into warm water and use to smooth out the tops of the rolls, continuing to wet fingers as needed.
Cover with a dry towel and let rise in a warm place 45 minutes to 1 hour.
During the last few minutes that the rolls are rising, preheat the empty oven to 400°. (if you were rising your rolls in the oven, remove and place on counter during oven preheat).
Bake in 400° oven for 25-28 minutes. Tops should be golden brown and if you measure temperature of dough, it should measure 200°.
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!
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.
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:
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?
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
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!
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.
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!
Thelma Daly – I have no idea if you will see this reply 3 years later or not, but we lived in South Africa from 2012-2014. We loved to buy gf products and gf flour blends at Dis-Chem. In fact it took us quite awhile to find a similar replacement for it in the US because we loved it that much!
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.
Linda, you have me drooling at that idea! I’m totally going to do that soon! I think that would definitely work with this recipe!! Hope you try it soon!
Stephanie, thanks so much for stopping by and commenting and rating these. I’m so glad even your non-GF kids loved them too!! These are a favorite around here too!
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!!
Jen, thanks so much for commenting with your successful substitutions. So glad they all worked out well. Your tips will help others that need to make some substitutions too. Happy Baking! ~Michelle
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!
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
Sorry can you clarify the flour blend that you substituted? I live in East Timor and cannot get many flours here: I have Rice, Corn, Sweet Potato, Potato and Tabpioca. Can’t get Xanthan Gum though.
What would you suggest from what you tried with these rolls?
@Stacey,
Looks like she did the blend in fractions. So you could say 2 cups rice flour, 2/3 cup potato starch, 1/3 cup tapioca starch for her flour blend. And then, as she said, she used the proofed yeast in her recipe instead of instant yeast. For the Xanthan gum, you could try ordering online or try to find guar gum which works as well. Hope this helps!
@Michelle Palin ~ My Gluten-free Kitchen, My husband was shocked to see the tears streaming down my face as I ate the first one, the first time I made these rolls years ago. I had missed yeast rolls so, so much. I return to your page at least every Thanksgiving, and I just cannot thank you enough. My daughter and I are both celiac.
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.
I always use a bread maker on dough cycle to mix my GF breads. You can usually find them in the thrift store for under 10.00. I already broke 2 expensive mixers since GF dough is so much denser.
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.
Thanks. For saying this! I’m making gluten free thanksgiving dinner and My at-home-go-to flour is this blend! Make it by hand cus it is way cheaper and I don’t have the money to buy blends since I. Bake a ton!
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
Ada, xanthan gum is an additive used to help gluten-free baked goods hold together, basically acting a bit like the missing gluten. You can use xanthan gum or guar gum for this purpose. I find guar gum bothers my tummy, so I chose xanthan. If your local grocery store has a natural foods section, you should be able to buy xanthan gum there. You can also buy it online.
I have always made my own blends using all different types of flours and have been successful by following a 60%starchs
40%grains rule and by using a variety of each usually 200 grams each in a 1000 gram batch. I give these rolls 5 stars!!! They are the best I have ever tasted. My family are them all up.
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.
Carole, I don’t include a carb count at this time. I did google and it looks like there are a number of sites where you can type in the ingredients and it will give you the nutrition facts, including carbs. Here is one: https://www.myfitnesspal.com/recipe/calculator
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?
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!
@Melissa, I used King Aurthur today. I’m new to gluten free baking so I’m not sure what the texture should be like but it came out great in my opinion! It was a little dense and slightly dry but overall I’d give it an 8/10. I measured the flour by weight and substituted just under 2.5 tsp of bread machine yeast since I didn’t have SAF on hand. It worked great for us. This will make it on our thanksgiving menu this year.
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.
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.
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!
I buy xanthan gum from Amazon . the. rand is NOW ( like the brand of vitamins ) and it has lasted me at least two years
Bob’s red mill has affordable xanthan gum It’s about $11 for an 8oz bag at Kroger, Publix or my local natural foods market. I bake a LOT and it last me forever! You can also get it on Amazon.
I just wanted to say Thank you for the recipe my children Loved these And they will be our go to dinner rolls from here on out!! Second I noticed in comments people wanted to know about Bob’s red Mill 1to1 flour blend, I followed your recipe using the 1to1 blend and adding only 1/2 tsp additional xanthan, my only other substations were standard yeast (I proofed but did not find a need to double the time for rise) and homemade ghee for the butter, They worked out better than I imagined they would! The dough was scoopable and formable not batter like our bread but not quite as firm as yours look, I assume the almond flour really helps that but is not allowed in our tummies, I truly did not expect such a great end result with the flour substitute!! Thank you for saving Thanksgiving with a recipe that worked the first time!!
I used Carol Fenster’s blend, and normal yeast, with good results!! Haven’t tried it as written so can’t compare better/worse than original, but we ate them all up 🙂
and you might even find it at your local store. 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 in the recipe card below reflect this change.
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.
Can’t wait to try this for Thanksgiving! Thank you so much!
Jennifer, These will be perfect for Thanksgiving! Enjoy!!
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?
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
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!
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.
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!
Thelma Daly – I have no idea if you will see this reply 3 years later or not, but we lived in South Africa from 2012-2014. We loved to buy gf products and gf flour blends at Dis-Chem. In fact it took us quite awhile to find a similar replacement for it in the US because we loved it that much!
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.
Linda, you have me drooling at that idea! I’m totally going to do that soon! I think that would definitely work with this recipe!! Hope you try it soon!
I can’t use almond flour. What can I use instead?
Denise, Check out the comments on this post for successful substitutions other readers have made!
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.
Stephanie, thanks so much for stopping by and commenting and rating these. I’m so glad even your non-GF kids loved them too!! These are a favorite around here too!
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!!
Jen, thanks so much for commenting with your successful substitutions. So glad they all worked out well. Your tips will help others that need to make some substitutions too. Happy Baking! ~Michelle
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!
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
Sorry can you clarify the flour blend that you substituted? I live in East Timor and cannot get many flours here: I have Rice, Corn, Sweet Potato, Potato and Tabpioca. Can’t get Xanthan Gum though.
What would you suggest from what you tried with these rolls?
Thanks
@Stacey,
Looks like she did the blend in fractions. So you could say 2 cups rice flour, 2/3 cup potato starch, 1/3 cup tapioca starch for her flour blend. And then, as she said, she used the proofed yeast in her recipe instead of instant yeast. For the Xanthan gum, you could try ordering online or try to find guar gum which works as well. Hope this helps!
@Michelle Palin ~ My Gluten-free Kitchen, My husband was shocked to see the tears streaming down my face as I ate the first one, the first time I made these rolls years ago. I had missed yeast rolls so, so much. I return to your page at least every Thanksgiving, and I just cannot thank you enough. My daughter and I are both celiac.
Lela, Thank you so much for this comment. This made my night. I’m so happy to help you enjoy these every year!
Hi,
I am in France and I can’t get Mamas Almond blend flour
What can I use?
Thenk
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
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.
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 😉
Jessica, you really need some sort of mixer, even a handheld mixer. The mixing really replaces kneading and is important.
Thanks, I will give it a ‘whirl’ with my hand-held mixer and see how it turns out. 🙂
🙂 Love the pun. I hope it works out well. I feel like it should!
I made them today and did not have a stand mixer. I used the my food processor with the dough blade and they turned out very well.
I always use a bread maker on dough cycle to mix my GF breads. You can usually find them in the thrift store for under 10.00. I already broke 2 expensive mixers since GF dough is so much denser.
@Michelle Palin, If you bake bread a lot, get a Danish whisk! They are fantastic and cost less than $10!
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.
Diana, Thank you for coming back and commenting with your successful substitution. So glad they turned out great!
Thanks. For saying this! I’m making gluten free thanksgiving dinner and My at-home-go-to flour is this blend! Make it by hand cus it is way cheaper and I don’t have the money to buy blends since I. Bake a ton!
Have you tried freezing these?
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
What is xantham gum and where do I buy it?
Ada, xanthan gum is an additive used to help gluten-free baked goods hold together, basically acting a bit like the missing gluten. You can use xanthan gum or guar gum for this purpose. I find guar gum bothers my tummy, so I chose xanthan. If your local grocery store has a natural foods section, you should be able to buy xanthan gum there. You can also buy it online.
Please how can I make gluten freefre flour with white rice flour/corn flour/corn starch/xanthan gum?
I have always made my own blends using all different types of flours and have been successful by following a 60%starchs
40%grains rule and by using a variety of each usually 200 grams each in a 1000 gram batch. I give these rolls 5 stars!!! They are the best I have ever tasted. My family are them all up.
Bob’s Red Mill also has xanthum gum and guar gum.
great cant wait to try them
Please come back and let me know if you do!
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.
Carole, I don’t include a carb count at this time. I did google and it looks like there are a number of sites where you can type in the ingredients and it will give you the nutrition facts, including carbs. Here is one: https://www.myfitnesspal.com/recipe/calculator
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?
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!
@Melissa, I used King Aurthur today. I’m new to gluten free baking so I’m not sure what the texture should be like but it came out great in my opinion! It was a little dense and slightly dry but overall I’d give it an 8/10. I measured the flour by weight and substituted just under 2.5 tsp of bread machine yeast since I didn’t have SAF on hand. It worked great for us. This will make it on our thanksgiving menu this year.
Wonderful looking gluten free rolls! I am thinking of combining this with a Pani Popo (Samoan Coconut Sticky Roll) recipe.
I’ve never heard of that! Sounds very interesting! I hope this works out well for you for that.
They go great with most any dinner as well! I hope you can try them soon. Thanks for stopping by and commenting Alison.
Can I use another mixture of flour like Carol Fenster’s flour blend? Or do I have to purchase this specialty blend?
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.
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.
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!
I buy xanthan gum from Amazon . the. rand is NOW ( like the brand of vitamins ) and it has lasted me at least two years
Bob’s red mill has affordable xanthan gum It’s about $11 for an 8oz bag at Kroger, Publix or my local natural foods market. I bake a LOT and it last me forever! You can also get it on Amazon.
Have you used the GF quick rising yeast?
How much xanthanum did you use?
I just wanted to say Thank you for the recipe my children Loved these And they will be our go to dinner rolls from here on out!! Second I noticed in comments people wanted to know about Bob’s red Mill 1to1 flour blend, I followed your recipe using the 1to1 blend and adding only 1/2 tsp additional xanthan, my only other substations were standard yeast (I proofed but did not find a need to double the time for rise) and homemade ghee for the butter, They worked out better than I imagined they would! The dough was scoopable and formable not batter like our bread but not quite as firm as yours look, I assume the almond flour really helps that but is not allowed in our tummies, I truly did not expect such a great end result with the flour substitute!! Thank you for saving Thanksgiving with a recipe that worked the first time!!
I used Carol Fenster’s blend, and normal yeast, with good results!! Haven’t tried it as written so can’t compare better/worse than original, but we ate them all up 🙂
@Michelle @ My Gluten-free Kitchen.com, I have King Arthur Measure for Measure and it does have Xanthan Gum in it