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!
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 could not find the Mama’s GF Almond Flour blend. So I used 3/4 of the amount of King Arthur gluten free all purpose flour and 1/4 of the full amount of King Arthur very fine almond flour. They turned out so delicious! These will definitely be on my Christmas table. Thanks for such a great and easy recipe!
So the recipe calls for 2 3/4 cups of GF mamas flour. Did you only use 3/4 cup GF king Arthurs & 1/4 KA very fine almond flour. I made these using 2 3/4 cup KA GF flour @ thanksgiving & they were way too dense. Didn’t like them. I need to know the amount you used.
Thank you
Ugh…gf baking is so hard! I followed this recipe exactly except that the flour I had was Namaste “perfect flour blend”. I so wanted them to come out like you showed. My daughter is gf/DC and I always feel bad she cant eat what everyone else is at family parties. Suggestions for adjusting??? I’d love to get it right.
I tried them with Namaste perfect blend flour too. They tasted delicious, but the texture was like rubber. 🙁 This was my first time attempting gluten free rolls. I would love to know what I can do to improve them.
She said that she used a blend for 3/4 of the total amount and almond flour for the other 1/4. That would be about 2 cups plus 1 tablespoon gf flour blend and 1/2 cup plus 3 tablespoons almond flour. If you’re doing it by weight ( which is what I would recommend), it is about 8.6 oz blend and 2.9 oz almond flour.
Did weighing the flour solve the problem? I had the same experience with it being too dense. I was curious if this suggestion worked before I experiment another time.
•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 this flour blend every time and they rise higher than gf mama’s flour. IT IS GREAT.
A digital scale would work best exact weight is 8.625 oz KA. 2.875 oz almond flour. (Somebody mentions using a bean flour. I’m curious, because I don’t like anything almond.)
•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 this flour blend every time and they rise higher than gf mama’s flour. IT IS GREAT.
Is this for 1 batch? Seems like a lot more flour. Do i have to use sweet rice flour?
Can you use blanched almond flour?
Annette
I tried your blend for my 4th try. I am in Australia and can’t get the recommended GF flours recommended so I tried our GF flours. No good! . I had to order your recommendations online as I live in a small country town. Well, these were really good. I find them a bit sweet so maybe I will cut down on the sugar?
Best so far!
I’m also allergic to almond. I replaced the flour with Better Batter and they turned out so delicious and fluffy! ( I omitted the xanthum him as Better Batter already contains xanthum gum).
Vicki I’m also allergic to almonds so I used King Arthur’s Gluten Free All Purpose Flour and they came out yummy. They were dense but I like them that way because my Nana’s rolls are dense also.
@Dawn, Bob’s red bell gluten-free flour one to one works great. You don’t have to use almond flour. But 11 and 1/2 oz takes almost a cup out of the original two and three quarters cup flour she recommends. I did it at 11 and 1/2 oz last night and my rolls were like cake batter. I tried it a few years ago using the cup measure and it worked well.
Hi, these sound great and there’s tons of great reviews. I’d love to try making these but my bf can’t have apple cider vinegar due to allergies. Can I omit or substitute it?
Hi Ash. I’ve never made these without the vinegar. Can he have regular vinegar? I would try that first before completely omitting. Let me know how it goes, whatever route you take!
Thank you so much for this recipe! These are by far the best gluten-free rolls i have made, and they rival some of my rolls I used to make in our previous guten-filled life. I primarily used my flour blend I make from the America’s Test Kitchen recipe, with a little (1/2 cup or so) almond flour added in, totalled to equal the weight in the recipe. It was perfect. We ate lefterover turkey sandwiches for a couple of days ater thanksgiving with these, and we were all so excited about how good they were. I will be making these often!
Thank you Wendy for your comment! So glad to hear you enjoyed them and they reminded you of the ones you used to make! Great idea on the turkey sandwiches!
Hi. I’ll say up front thsee rolls are a HUGE hit in our house! I have 1 boy who is GF and 3 who are not. Typically, the gluten kids don’t want anything to do with the GF food. These rolls, however, brought a different and hilarious reaction. GF son divided a roll into 4 pieces so I could taste it. It was REALLY good so I took my piecell and asked 2 of my other boys if they wanted to try it. My youngest asked why I didn’t make them homemade rolls and said, “These are pretty good!” I said, “I didnt know they were this easy, but I will from now on.” My second son, who loves all things bread, exclaimed loudly, “THOSE ARE GOOD! Why do we gotta put up with crappy dinner rolls?!” You’ve won over the whole family with this recipe!
BEST GF rolls!!! I made a practice batch the day before Thanksgiving using some of the recommendations here since I didn’t have any GF flour blends on hand, but did have a bunch of individual flours. That batch came out pretty good, but tasted a little bland. For the Thanksgiving (double) batch I tweaked it a bit. Recipe changes I made: I browned the butter (was already doing this to saute onions and celery for the stuffing, so I just poured the first batch of browned butter into a mug to use for the rolls then added more butter to the pan before adding onions etc. FYI, browned butter is also fabulous in cookies! I made my own flour blend using what I had on hand and recommendations from the comments at the above link. It was super easy because I used my kitchen scale. My percents were as follows: 30% white rice flour; 15% each potato starch, tapioca starch, finely ground almond meal, and brown rice flour; and 10% sweet rice flour. For the double batch this was 6.9 ounces of white rice flour, 3.5 ounces each tapioca starch and brown rice flour, 3.4 ounces each of potato starch and almond meal flour, and 2.3 ounces sweet white rice flour. Of course if you have the actual store bought blend called for in the recipe, you wouldn’t have to do so much measuring. I brushed half of the rolls with my herb butter I was using to baste the turkey and the other half with an egg wash. Both turned out beautiful and delicious! This recipe goes on my “to make regularly and especially at holidays” list. Yay! Thank you so much!!!
Good for you for getting in the kitchen and playing to make these work for what you had. Great ideas for substitutions and improvements! Hope you get to enjoy this for many more holidays!
Thank you for this recipe! We used cup 4 cup flour and although it contains xanthan gum, we added 1/2 tsp. to the mixture. The biscuits turned out delicious and are the best we’ve had in years! The toughest part was getting the ingredients room temperature but that extra step is well worth the wait. I was a non-believer until I bit into the fluffiest gluten free biscuits ever! (Can you tell I’m excited?!) ???? They were even still soft the next morning!
As pictured, I get 9 rolls out of it. You could make them smaller to get 10 no problem.
You can also double the recipe and do 9 in each round pan. Enjoy!
Made with Krusteaz gluten free flour (Can be found at Costco or Sams around the holidays or on-line). They appeared to be more dense than these pictures shown with Mama’s flour, but Yum-O!!!!
Do you think that the all purpose mix of 6parts Brown rice flour, 2 parts potato starch, 1part tapioca starch would work? I know a baker that mentioned this. I would still add the xantham gum.
Made this with Bob’s Red Mill GF 1 to 1 Baking Flour – pretty good! Texture more like biscuits and edges a little tough but I may have over cooked it a little. Still turned out very well! Skipped xanthan gum – already in the mixture.
I am using Gluten Free Mama’s Almond Blend Flour, xanthan gum and instant yeast as specified for Gluten Free Pull apart Dinner Rolls following the recipe exactly. Can these be baked on one day and reheated and served the next day?
My wife has been craving decent gluten free bread since we returned from our holiday (none available). These were amazing, as a “wheaty” and therefore designated Chief Comparer I declare these the closest I have tasted!
I can say that these are the best rolls ever. I even made it in a loaf pan from how dissapointed I’ve been in making sandwiches for my daughter. The best sandwiches too. The bread is fluffy airy sweet wonderfulness. My new staple and yes this was soo easy. I used bob red mills baking flour and added the extra xanthum gum. Thank you from me and my family!
We have not had bread like this for…well…SO LONG. Our son is allergic to wheat, dairy, eggs, peanuts, sesame, and coconut. There is not one safe brand of bread at the store. The only decent bread recipe I have found is so-so. This is a game changer for us. The texture is immeasurably better than any other vegan (see below), gluten-free bread recipe I have ever made or tried.
I made them tonight, and my five year old allergy kiddo just moaned ‘mmmmmm’ throughout the entire meal. Even our older non-allergy kids loved them and requested we eat them EVERY DAY.
I used Bob’s Red Mill Gluten Free flour, and I used a flax egg rather than a traditional egg. They were AMAZING!
I tried this recipe with the Namaste brand gluten free flour from Costco. I took before and after photos and would love to post them if it’s possible. The dough rose nicely, not as much as yours, but still a bit. They cooked to a nice golden brown and the texture I would describe as dense and a bit chewy. Very good hot with butter and honey.
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 these be made with a substitute for the yeast?
I could not find the Mama’s GF Almond Flour blend. So I used 3/4 of the amount of King Arthur gluten free all purpose flour and 1/4 of the full amount of King Arthur very fine almond flour. They turned out so delicious! These will definitely be on my Christmas table. Thanks for such a great and easy recipe!
So the recipe calls for 2 3/4 cups of GF mamas flour. Did you only use 3/4 cup GF king Arthurs & 1/4 KA very fine almond flour. I made these using 2 3/4 cup KA GF flour @ thanksgiving & they were way too dense. Didn’t like them. I need to know the amount you used.
Thank you
Ugh…gf baking is so hard! I followed this recipe exactly except that the flour I had was Namaste “perfect flour blend”. I so wanted them to come out like you showed. My daughter is gf/DC and I always feel bad she cant eat what everyone else is at family parties. Suggestions for adjusting??? I’d love to get it right.
I’d love to help you troubleshoot. Could you tell me what exactly is the problem with how yours came out?
I tried them with Namaste perfect blend flour too. They tasted delicious, but the texture was like rubber. 🙁 This was my first time attempting gluten free rolls. I would love to know what I can do to improve them.
So the recipe calls for 2 3/4 c of GF MAMAS Flour. What was you exact cup measure of KA GF FLOUR and KA GF very fine almond flour?
Thanks
try weighing instead of cup measurements
She said that she used a blend for 3/4 of the total amount and almond flour for the other 1/4. That would be about 2 cups plus 1 tablespoon gf flour blend and 1/2 cup plus 3 tablespoons almond flour. If you’re doing it by weight ( which is what I would recommend), it is about 8.6 oz blend and 2.9 oz almond flour.
Thanks for measurements! . I will weigh the flour this year!!
Did weighing the flour solve the problem? I had the same experience with it being too dense. I was curious if this suggestion worked before I experiment another time.
•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 this flour blend every time and they rise higher than gf mama’s flour. IT IS GREAT.
A digital scale would work best exact weight is 8.625 oz KA. 2.875 oz almond flour. (Somebody mentions using a bean flour. I’m curious, because I don’t like anything almond.)
Hi Lisa, my daughter is allergic to Almond, is it possible to only use the KA all~purpose Flour? Thanks
I think it’s totally worth a try! Give it a test run!
Ah! I just made the dough and as they were rising my power went out! they are saying it’ll be out for possibly 2 days! can I freeze them raw?
Try using a bean flour. Almond and bean flours are substitutes for one another. I like garbanzo bean flour.
•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 this flour blend every time and they rise higher than gf mama’s flour. IT IS GREAT.
Is this for 1 batch? Seems like a lot more flour. Do i have to use sweet rice flour?
Can you use blanched almond flour?
Annette
I tried your blend for my 4th try. I am in Australia and can’t get the recommended GF flours recommended so I tried our GF flours. No good! . I had to order your recommendations online as I live in a small country town. Well, these were really good. I find them a bit sweet so maybe I will cut down on the sugar?
Best so far!
I’m also allergic to almond. I replaced the flour with Better Batter and they turned out so delicious and fluffy! ( I omitted the xanthum him as Better Batter already contains xanthum gum).
Can you clarify…did you just use the better batter and that is it as far as the flour goes?
Vicki I’m also allergic to almonds so I used King Arthur’s Gluten Free All Purpose Flour and they came out yummy. They were dense but I like them that way because my Nana’s rolls are dense also.
Can u share eggless recipee
I’m thinking aquafaba perhaps as an egg sub?
Update: Aquafaba & coconut oil work well. See my detauled comment dated 5/13/2019
What do you do if you also have an almond allergy?
@Dawn, I used a flour blend without almond flour and it worked great. Bob’s 1:1 or trader Joe’s.
@Dawn, Bob’s red bell gluten-free flour one to one works great. You don’t have to use almond flour. But 11 and 1/2 oz takes almost a cup out of the original two and three quarters cup flour she recommends. I did it at 11 and 1/2 oz last night and my rolls were like cake batter. I tried it a few years ago using the cup measure and it worked well.
Hi, these sound great and there’s tons of great reviews. I’d love to try making these but my bf can’t have apple cider vinegar due to allergies. Can I omit or substitute it?
Hi Ash. I’ve never made these without the vinegar. Can he have regular vinegar? I would try that first before completely omitting. Let me know how it goes, whatever route you take!
Thank you so much for this recipe! These are by far the best gluten-free rolls i have made, and they rival some of my rolls I used to make in our previous guten-filled life. I primarily used my flour blend I make from the America’s Test Kitchen recipe, with a little (1/2 cup or so) almond flour added in, totalled to equal the weight in the recipe. It was perfect. We ate lefterover turkey sandwiches for a couple of days ater thanksgiving with these, and we were all so excited about how good they were. I will be making these often!
Thank you Wendy for your comment! So glad to hear you enjoyed them and they reminded you of the ones you used to make! Great idea on the turkey sandwiches!
Hi. I’ll say up front thsee rolls are a HUGE hit in our house! I have 1 boy who is GF and 3 who are not. Typically, the gluten kids don’t want anything to do with the GF food. These rolls, however, brought a different and hilarious reaction. GF son divided a roll into 4 pieces so I could taste it. It was REALLY good so I took my piecell and asked 2 of my other boys if they wanted to try it. My youngest asked why I didn’t make them homemade rolls and said, “These are pretty good!” I said, “I didnt know they were this easy, but I will from now on.” My second son, who loves all things bread, exclaimed loudly, “THOSE ARE GOOD! Why do we gotta put up with crappy dinner rolls?!” You’ve won over the whole family with this recipe!
This comment made me laugh out loud! Indeed, no need to put up with crappy dinner rolls!!! So glad you ALL enjoyed!!
BEST GF rolls!!! I made a practice batch the day before Thanksgiving using some of the recommendations here since I didn’t have any GF flour blends on hand, but did have a bunch of individual flours. That batch came out pretty good, but tasted a little bland. For the Thanksgiving (double) batch I tweaked it a bit. Recipe changes I made: I browned the butter (was already doing this to saute onions and celery for the stuffing, so I just poured the first batch of browned butter into a mug to use for the rolls then added more butter to the pan before adding onions etc. FYI, browned butter is also fabulous in cookies! I made my own flour blend using what I had on hand and recommendations from the comments at the above link. It was super easy because I used my kitchen scale. My percents were as follows: 30% white rice flour; 15% each potato starch, tapioca starch, finely ground almond meal, and brown rice flour; and 10% sweet rice flour. For the double batch this was 6.9 ounces of white rice flour, 3.5 ounces each tapioca starch and brown rice flour, 3.4 ounces each of potato starch and almond meal flour, and 2.3 ounces sweet white rice flour. Of course if you have the actual store bought blend called for in the recipe, you wouldn’t have to do so much measuring. I brushed half of the rolls with my herb butter I was using to baste the turkey and the other half with an egg wash. Both turned out beautiful and delicious! This recipe goes on my “to make regularly and especially at holidays” list. Yay! Thank you so much!!!
Good for you for getting in the kitchen and playing to make these work for what you had. Great ideas for substitutions and improvements! Hope you get to enjoy this for many more holidays!
Thank you for this recipe! We used cup 4 cup flour and although it contains xanthan gum, we added 1/2 tsp. to the mixture. The biscuits turned out delicious and are the best we’ve had in years! The toughest part was getting the ingredients room temperature but that extra step is well worth the wait. I was a non-believer until I bit into the fluffiest gluten free biscuits ever! (Can you tell I’m excited?!) ???? They were even still soft the next morning!
How many rolls can be made with this recipe?
As pictured, I get 9 rolls out of it. You could make them smaller to get 10 no problem.
You can also double the recipe and do 9 in each round pan. Enjoy!
Great! Thank you!
Made with Krusteaz gluten free flour (Can be found at Costco or Sams around the holidays or on-line). They appeared to be more dense than these pictures shown with Mama’s flour, but Yum-O!!!!
So pleased to hear that you liked them! Enjoy!
Can I use Trim Healthy Mama baking blend as the flour base for this recipe?
I’m sorry, I’m not familiar with that blend at all. Feel free to try it and be sure to let me know!
Do you think that the all purpose mix of 6parts Brown rice flour, 2 parts potato starch, 1part tapioca starch would work? I know a baker that mentioned this. I would still add the xantham gum.
What is a good gf flour mix to use that does not contain potato starch? I can’t mix potato with grains. Thank you!
Made this with Bob’s Red Mill GF 1 to 1 Baking Flour – pretty good! Texture more like biscuits and edges a little tough but I may have over cooked it a little. Still turned out very well! Skipped xanthan gum – already in the mixture.
I am using Gluten Free Mama’s Almond Blend Flour, xanthan gum and instant yeast as specified for Gluten Free Pull apart Dinner Rolls following the recipe exactly. Can these be baked on one day and reheated and served the next day?
Yes, I do that a lot! Just warm in oven the next day.
My wife has been craving decent gluten free bread since we returned from our holiday (none available). These were amazing, as a “wheaty” and therefore designated Chief Comparer I declare these the closest I have tasted!
Your comment made me smile! So glad you and your wife enjoyed these!
I can say that these are the best rolls ever. I even made it in a loaf pan from how dissapointed I’ve been in making sandwiches for my daughter. The best sandwiches too. The bread is fluffy airy sweet wonderfulness. My new staple and yes this was soo easy. I used bob red mills baking flour and added the extra xanthum gum. Thank you from me and my family!
I’m so glad you loved it so! I can’t believe I haven’t tried this in a loaf pan for sandwiches! Doing that soon based on your recommendation!
THANK YOU, THANK YOU, THANK YOU!!!
We have not had bread like this for…well…SO LONG. Our son is allergic to wheat, dairy, eggs, peanuts, sesame, and coconut. There is not one safe brand of bread at the store. The only decent bread recipe I have found is so-so. This is a game changer for us. The texture is immeasurably better than any other vegan (see below), gluten-free bread recipe I have ever made or tried.
I made them tonight, and my five year old allergy kiddo just moaned ‘mmmmmm’ throughout the entire meal. Even our older non-allergy kids loved them and requested we eat them EVERY DAY.
I used Bob’s Red Mill Gluten Free flour, and I used a flax egg rather than a traditional egg. They were AMAZING!
I tried this recipe with the Namaste brand gluten free flour from Costco. I took before and after photos and would love to post them if it’s possible. The dough rose nicely, not as much as yours, but still a bit. They cooked to a nice golden brown and the texture I would describe as dense and a bit chewy. Very good hot with butter and honey.
Has anyone every made this without the xanthan? I can’t even spell it right.
Delicious! Some of the best. Will make many more times. Thank you for sharing.