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:
Thank you so much for this awesome pull apart roll recipe!! I used the gluten free flour recipe from ((. Erica from a little insanity website)) I substituted with 1/2 cup of Almond flour to the mix & my rolls were tasting like real rolls. I even used your recipe & made a loaf of bread also the same way & it made great sandwich bread. I also used flax in the bread for egg replacement. I used a theometer in the bread & when it reached 207 degrees it was done!! Great recipe & I look forward to more of your recipes like for a good pizza crust!!!!!
Tammy,
Thanks so much for including your successful substitutions! I’m so glad that it worked out well for you! I’ll take note of your request for a good pizza crust! 🙂
Hi Tammy Mascara,
I’d like to make these with Erica’s flour and some almond flour as well but I was wondering if you still added the xanthan gum called for in the recipe or not since there is already some in the flour mix?
Thanks!
Britt I just saw this & yes add the xanthan gum. Follow everything else in Michelle’s recipe! The reason I substituted with some almond flour Is cause the brand of flour mix she uses has almond flour in it. God bless you all & happy baking to all you brave Warriors in the kitchen!! We can do this Gluten Free thing!! Thank you so much; your recipes have rescued me & saved my sanity!! You are Awesome!!!
Hello Michelle, thanks for sharing this and your other recipes. These rolls are yummy and light.
To the user in France: I live in Italy and can not find the gluten free mama’s flour blend either, nor do I want to-I prefer to mix my own blends for fun as well as economical/logistical reasons. I made this recipe twice using two different blends and they both came out very well, the second even better than the first. I will use percentages instead of weights or cup measurements for accuracy-choose your preferred measurement method.
Here goes:
Trial 1: 65%superfine white rice flour+25%potato starch+10%tapioca starch. This was very good and light.
Trial 2: 60%superfine white rice flour+20% potato starch+10%tapioca starch+10%almond flour and they were remarkably lighter and a bit better (could have been another reason, but this flour combo seemed to give it a slightly better texture).
I hope this helps anyone who is without commercial mixed blends.
Melanie,
Thank you so much for your helpful comments! It is so great of you to pass on those tips for making these rolls successfully with other flour blends. I’m so glad these turned out great for you. Hope you enjoy them many times in the future! ~Michelle
Thanks for this I have now found a really good flour belnd that works really well, its a supermarkets own brand but its the best I have found so far. I am going to try these tomorrow and add almond meal like sugested.
Thanks for all your help x
Kara, Other readers have had success using the King Arthur gluten-free flour blend. Just measure it out with a food scale, using the amount called for in the recipe. Make sure you have some xanthan gum as that is essential with gluten-free baking. Just follow the recipe just as written!
To the Jen that had them come out dense – I don’t know anything about your flour blend, but I’ve occasionally had mine come out dense with Jules’ flour (containing xanthan gum too) if I’m not careful and the dough isn’t wet enough. What was the consistency of your dough? When I make them the dough is very thin, more like a thick but stretchy batter than an actual dough – it’s wet enough that it’s tough for me to get them into the shape in the pics. You shouldn’t be able to pour it, but it should be sticky/wet enough that it’s not easy to knead or shape it either.
Jennn, it was as you described, very sticky and wet. What Autumn says is true of Namaste flour in my experience, it is very dense. I will take note of the suggestions above, try adding almond flour and also trying KAF too. Thanks for your suggestions!
I just made these using the Bob’s Red Mill flour blend and made them dairy-free and egg-free using the recommended substitutions and they turned out FANTASTIC! I could not be more pleased right now! I have been battling with gluten-free bread recipes for the past three weeks or so with not very good results. This will be a staple in our home from now on! Thank you, thank you, THANK YOU!
Korie,
Thank you for your comment and including your successful substitutions. I’m so glad that these turned out well for you and can be a staple in your home now!
Korie, was the Bob’s mix that you used the new one, with blue on the label, called the “GF 1-to-1 Baking Flour” mix? Or was it the older one he has sold for years?
Korie, thank you for your review. I had been wondering, in light of the recent revelations about arsenic in rice, if this recipe would be successful with a no-rice flour blend. I think Bob’s is rice-free, right? I’ll have to try it and see. Thanks for putting your review here to help others
I rated the recipe b/c I first made it with what I had on hand, King Arthur GF flour and Honeyville almond flour. They turned out great; but like I said, I want to try a no-rice blend for my family.
I just made these rolls with Namaste perfect flour blend (which contains Xanthan Gum) so I didn’t add any. I measured the flour according to weight.They are okay but the rolls are very dense and didn’t really rise. Has anyone else had this problem?
To Jen – I have also used Namaste flour, my only successful recipes have been with items like gingerbread or banana bread. For some reason Namaste’s GF All-purpose blend when baked is very dense. I have tried many dinner roll recipes and cake recipes with Namaste flour and none of them have been successful. For this reason I only use Namaste when I know I am baking an item that is intended to be more dense, not light and fluffy. Try Mama’s Almond Blend, like Michelle suggests or others’ have commented success with Jules’ and King Arthur. Also, a combination of white rice flour, brown rice flour, tapioca starch, potato starch, and nonfat milk powder has worked for me. Hope this helps Jen.
No problem, my friend has Namaste and she made these the same night I did and added the almond flour…she is totally sold! Good luck Jen, they are delish.
Just made these to go with a Stew. My husband thought they were corn biscuits. I used my own combination of rice/almond flour and they were quite good. Will definitely make these again as I have a friend who is Celiac so I am always looking for new recipes to try for her. Are they good cold?
I made these today using Glutino’s all purpose blend. They turned out really well. I mixed them with a dough blade in my food processor and then made pepperoni rolls with the dough. It took a bit of maneuvering, but the dough wasn’t so sticky that it was impossible. I also cooked them in silicone muffin cups to help them keep shape. I appreciate that it is such a simple and quick recipe, even with the yeast. Thanks for sharing!
I made these this morning and they are amazing!! The flavor and texture is just right. Thank you!!! I had to make another batch because the first batch is all gone! 🙂
These rolls were amazing! I have tried about 7 different gluten free dinner roll recipes and have failed miserably everytime, but not this past holiday season. I have made these a few times and they truly taste like a “normal gluten filled roll,” but there not! The rest of my Non-GF family loved them as well. Just wish the recipe made more than 9 rolls. It is completly worth the effort and time in the kitchen. I didn’t have a 8 or 9 inch round baking dish, so I baked my rolls in a 9×9 stoneware pan….Yum! Thank you so much for the recipe.
I made these tonight and they were AMAZING!! All I had on hand was King Arthur GF Flour but measured by weight and it worked perfectly. Thank you such an incredible recipe! Feels like I was eating gluten-full bread again!
Hannah,
I’m so glad you made these and thought they were amazing! Thanks so much for your comments and including what flour blend you used successfully. Happy baking to you!!
i love these rolls. i combine all ingredents except the flour. mix well then add flour until they become sticky then i use a cookie scoop and scoop them into a 9 x 9 pan buttered. it makes 9 rolls let them rise for 1 hour or more. bank until golden brown then take out of the oven and put button on top of them. they are the best!!!
Thanks for the great looking recipe; can’t wait to try it. I was wondering if these freeze well? Have you had any experience making these in bulk to store in the freezer and then heating them up for later? If so, how is the texture after freezing/reheating? Thanks!
We are a GF family and in the words of my son, these buns are to die for. It is like eating gluten again without all the sickness. My only complaint is that they did not last the day and now I have to make another batch. Thanks so much for sharing this recipe.
Roseanne,
I’m so glad that your son thought these were “to die for”! That is so fun! These are popular with my sons as well! Thanks for stopping back by to leave your comment and rate the recipe. I really appreciate it!
Cindy, I’m so glad you made these and loved them! Thanks so much for stopping back by to leave a comment and rating! I’m glad you’ll have this recipe as a keeper now! Happy Baking to you!
These are amazing! I made them tonight with half Bob’s Mill Almond Flour, half Namaste Perfect Flour blend. They turned out delicious. Even though it was hard not to eat them all, I did freeze two just to see how they turn out. I will be making them with with just the Perfect flour blend in the next couple day’s to test them out. I will post again with the out come. Thank you for the recipe and instructions. It was easy to do and turned out perfect!
Brandi, I’m so glad you made these and enjoyed them! Thanks so much for stopping back by and leaving a comment and rating. I really appreciate that! Happy Baking!!
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.
I’m new to baking gluten free. Is there a gluten free yeast? I was told yeast contains gluten.
Thank you so much for this awesome pull apart roll recipe!! I used the gluten free flour recipe from ((. Erica from a little insanity website)) I substituted with 1/2 cup of Almond flour to the mix & my rolls were tasting like real rolls. I even used your recipe & made a loaf of bread also the same way & it made great sandwich bread. I also used flax in the bread for egg replacement. I used a theometer in the bread & when it reached 207 degrees it was done!! Great recipe & I look forward to more of your recipes like for a good pizza crust!!!!!
Tammy,
Thanks so much for including your successful substitutions! I’m so glad that it worked out well for you! I’ll take note of your request for a good pizza crust! 🙂
Hi Tammy Mascara,
I’d like to make these with Erica’s flour and some almond flour as well but I was wondering if you still added the xanthan gum called for in the recipe or not since there is already some in the flour mix?
Thanks!
Britt I just saw this & yes add the xanthan gum. Follow everything else in Michelle’s recipe! The reason I substituted with some almond flour Is cause the brand of flour mix she uses has almond flour in it. God bless you all & happy baking to all you brave Warriors in the kitchen!! We can do this Gluten Free thing!! Thank you so much; your recipes have rescued me & saved my sanity!! You are Awesome!!!
Hello Michelle, thanks for sharing this and your other recipes. These rolls are yummy and light.
To the user in France: I live in Italy and can not find the gluten free mama’s flour blend either, nor do I want to-I prefer to mix my own blends for fun as well as economical/logistical reasons. I made this recipe twice using two different blends and they both came out very well, the second even better than the first. I will use percentages instead of weights or cup measurements for accuracy-choose your preferred measurement method.
Here goes:
Trial 1: 65%superfine white rice flour+25%potato starch+10%tapioca starch. This was very good and light.
Trial 2: 60%superfine white rice flour+20% potato starch+10%tapioca starch+10%almond flour and they were remarkably lighter and a bit better (could have been another reason, but this flour combo seemed to give it a slightly better texture).
I hope this helps anyone who is without commercial mixed blends.
Melanie,
Thank you so much for your helpful comments! It is so great of you to pass on those tips for making these rolls successfully with other flour blends. I’m so glad these turned out great for you. Hope you enjoy them many times in the future! ~Michelle
I can’t get this mix in France and feel very very frustrated, does anyone want to post me a bag by any chance?
lol
Jenny,
Amazon must surely deliver the flour to France. I went on there and found two big bags for cheap!
Hi no I looked on amazon and they won’t ship to France 🙁
Thanks for this I have now found a really good flour belnd that works really well, its a supermarkets own brand but its the best I have found so far. I am going to try these tomorrow and add almond meal like sugested.
Thanks for all your help x
My wife is going to try this for me as we are new with cooking gluten free cooking we could use help.
If I make these with the King Arthur all purpose flour, what should I do? I’m really new to this and would love some help! Thanks!
Kara, Other readers have had success using the King Arthur gluten-free flour blend. Just measure it out with a food scale, using the amount called for in the recipe. Make sure you have some xanthan gum as that is essential with gluten-free baking. Just follow the recipe just as written!
To the Jen that had them come out dense – I don’t know anything about your flour blend, but I’ve occasionally had mine come out dense with Jules’ flour (containing xanthan gum too) if I’m not careful and the dough isn’t wet enough. What was the consistency of your dough? When I make them the dough is very thin, more like a thick but stretchy batter than an actual dough – it’s wet enough that it’s tough for me to get them into the shape in the pics. You shouldn’t be able to pour it, but it should be sticky/wet enough that it’s not easy to knead or shape it either.
Jennn,
Thanks for your tips for reader Jen. You are right on!
Jennn, it was as you described, very sticky and wet. What Autumn says is true of Namaste flour in my experience, it is very dense. I will take note of the suggestions above, try adding almond flour and also trying KAF too. Thanks for your suggestions!
the likely culprit is all the sweet brown rice flour…it is a super gummy/dense flour to begin with and the primary flour in Namaste.
Hands down, easily the BEST gluten free rolls I’ve EVER made!
Thank you for sharing this recipe!
Jennifer,
Thanks for your great comment! So glad to hear that you loved them! Happy baking to you!
I just made these using the Bob’s Red Mill flour blend and made them dairy-free and egg-free using the recommended substitutions and they turned out FANTASTIC! I could not be more pleased right now! I have been battling with gluten-free bread recipes for the past three weeks or so with not very good results. This will be a staple in our home from now on! Thank you, thank you, THANK YOU!
Korie,
Thank you for your comment and including your successful substitutions. I’m so glad that these turned out well for you and can be a staple in your home now!
Korie, was the Bob’s mix that you used the new one, with blue on the label, called the “GF 1-to-1 Baking Flour” mix? Or was it the older one he has sold for years?
Korie, thank you for your review. I had been wondering, in light of the recent revelations about arsenic in rice, if this recipe would be successful with a no-rice flour blend. I think Bob’s is rice-free, right? I’ll have to try it and see. Thanks for putting your review here to help others
I rated the recipe b/c I first made it with what I had on hand, King Arthur GF flour and Honeyville almond flour. They turned out great; but like I said, I want to try a no-rice blend for my family.
I just made these rolls with Namaste perfect flour blend (which contains Xanthan Gum) so I didn’t add any. I measured the flour according to weight.They are okay but the rolls are very dense and didn’t really rise. Has anyone else had this problem?
To Jen – I have also used Namaste flour, my only successful recipes have been with items like gingerbread or banana bread. For some reason Namaste’s GF All-purpose blend when baked is very dense. I have tried many dinner roll recipes and cake recipes with Namaste flour and none of them have been successful. For this reason I only use Namaste when I know I am baking an item that is intended to be more dense, not light and fluffy. Try Mama’s Almond Blend, like Michelle suggests or others’ have commented success with Jules’ and King Arthur. Also, a combination of white rice flour, brown rice flour, tapioca starch, potato starch, and nonfat milk powder has worked for me. Hope this helps Jen.
Thanks, Autumn. I never got an email that told me you replied. I will look at using these instead. Thanks so much. 🙂
Did you add almond flour? That’s the key. I used 3/4 cups almond flour and 2 cups GF flour and it came out great
Paula, no, I didn’t. I will try adding that too and see if it helps! Thank you!
No problem, my friend has Namaste and she made these the same night I did and added the almond flour…she is totally sold! Good luck Jen, they are delish.
I made these rolls today using Pamela’s flour that has almond meal in it and these rolls turned out so dense.So sad they didn’t pan out
Just made these to go with a Stew. My husband thought they were corn biscuits. I used my own combination of rice/almond flour and they were quite good. Will definitely make these again as I have a friend who is Celiac so I am always looking for new recipes to try for her. Are they good cold?
@B, yes they are good cold!
I made these today using Glutino’s all purpose blend. They turned out really well. I mixed them with a dough blade in my food processor and then made pepperoni rolls with the dough. It took a bit of maneuvering, but the dough wasn’t so sticky that it was impossible. I also cooked them in silicone muffin cups to help them keep shape. I appreciate that it is such a simple and quick recipe, even with the yeast. Thanks for sharing!
I made these this morning and they are amazing!! The flavor and texture is just right. Thank you!!! I had to make another batch because the first batch is all gone! 🙂
These rolls were amazing! I have tried about 7 different gluten free dinner roll recipes and have failed miserably everytime, but not this past holiday season. I have made these a few times and they truly taste like a “normal gluten filled roll,” but there not! The rest of my Non-GF family loved them as well. Just wish the recipe made more than 9 rolls. It is completly worth the effort and time in the kitchen. I didn’t have a 8 or 9 inch round baking dish, so I baked my rolls in a 9×9 stoneware pan….Yum! Thank you so much for the recipe.
So glad you enjoyed these Autumn! You can definitely make a double batch next time! 🙂 Thanks for leaving such a nice comment!
Husband is also allergic to yeast so nothing works, looks or tastes “normal” without using yeast. Allergic to wheat, barley, rye, spelt
can eat oats, corn and rice
I made these tonight and they were AMAZING!! All I had on hand was King Arthur GF Flour but measured by weight and it worked perfectly. Thank you such an incredible recipe! Feels like I was eating gluten-full bread again!
Hannah,
I’m so glad you made these and thought they were amazing! Thanks so much for your comments and including what flour blend you used successfully. Happy baking to you!!
i love these rolls. i combine all ingredents except the flour. mix well then add flour until they become sticky then i use a cookie scoop and scoop them into a 9 x 9 pan buttered. it makes 9 rolls let them rise for 1 hour or more. bank until golden brown then take out of the oven and put button on top of them. they are the best!!!
Thanks for the great looking recipe; can’t wait to try it. I was wondering if these freeze well? Have you had any experience making these in bulk to store in the freezer and then heating them up for later? If so, how is the texture after freezing/reheating? Thanks!
We are a GF family and in the words of my son, these buns are to die for. It is like eating gluten again without all the sickness. My only complaint is that they did not last the day and now I have to make another batch. Thanks so much for sharing this recipe.
Roseanne,
I’m so glad that your son thought these were “to die for”! That is so fun! These are popular with my sons as well! Thanks for stopping back by to leave your comment and rate the recipe. I really appreciate it!
I just made these, I used Jules all purpose gluten free flour. They turned out wonderfully! This recipe is definitely a keeper.
Cindy, I’m so glad you made these and loved them! Thanks so much for stopping back by to leave a comment and rating! I’m glad you’ll have this recipe as a keeper now! Happy Baking to you!
These are amazing! I made them tonight with half Bob’s Mill Almond Flour, half Namaste Perfect Flour blend. They turned out delicious. Even though it was hard not to eat them all, I did freeze two just to see how they turn out. I will be making them with with just the Perfect flour blend in the next couple day’s to test them out. I will post again with the out come. Thank you for the recipe and instructions. It was easy to do and turned out perfect!
Brandi, I’m so glad you made these and enjoyed them! Thanks so much for stopping back by and leaving a comment and rating. I really appreciate that! Happy Baking!!