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.
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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:
Hi Michelle!
I made these rolls last night and my whole family loved them! I haven’t attempted making rolls since I was unsuccessful several years ago. They were easy to make and tasted just like the rolls I remember before going gluten free. This will be a new staple in our home! Thank you Michelle!
Hi! I just tried to make these rolls today using Namaste flour and they didn’t turn out like they were suppose to 🙁 They were gummy and very heavy! More like a really dense scone, the family ate them and said they were ok, but I know they were being nice! LOL I followed the direction to a T so I can’t figure out what I did wrong. Namaste is pretty much the same flour mixture of a lot of the other mixes you recommend or that others have used with great results. HELP!
Michelle, Thanks for this great recipe! My family was in heaven. I rarely make anything so egregiously unhealthy for dinner (breakfast is another story:) but I’ve been craving dinner for a couple of weeks now, Because I didn’t have everything on hand I had to make some changes. I never use xanthan gum anymore because it wreaks havoc on me, so I replaced the gum with a tablespoon of pysillium husk powder. I made a blend of flours using Melanie’s second blend but in the end, had to add a bit more almond flour, probably another 1 1/2 ounces. Also, I just had regular yeast and it seemed to work just fine. The crumb was amazing!
I can tell from the photos that my batter was much wetter and yours have this amazing look to them, but hey…they tasted great! Thanks so much!
Thank you Michelle for sharing this recipe.
I just made these a couple of hours ago, using my own flour blend with good results. They are a little dense, but right now I’m dunking them in my home made creamy pumpkin soup and they are delicious. I plan on making them again and trying Melanie’s flour blend percentages. Being type 1 diabetic, I will use sorghum flour instead of the white rice flour and replace the potato starch also, simply to reduce the carbohydrates. I’m just relieved to have finally found a good bread rolls recipe that tastes like bread rolls should taste.
Hope you’ve been able to figure out just the right mixture of flours to make this work for your diet! Will these be on your Thanksgiving table this year?
Thanks Michelle. I have got my flour blend right. We don’t have thanksgiving here in Australia. But you’ve given me the idea to include them in Christmas lunch. Thank you.
One little trick I have learned is to use soda water in gluten free baking. It makes the foods lighter and rise a bit more, without adding any taste. I usually use 1 tablespoon to a regular sized bread or cake recipe. It has helped to make these delicious dinner rolls lighter and fluffier.
I made these as hot dog buns and even though they did not rise as much as I wished they were tasty and soft. I need to use a foil collar on the buns next time. I used an all purpose mix (3 parts rice flour to 1 part each tapioca, sweet rice and potato starch) that I don’t remember where I got from but I had already mixed in the freezer. I did add a few tablespoons of almond meal since your brand had that and I did measure by weight. I also forgot to add the vinegar which may be why they did not rise much. I will make these again but next time use foil collars on my hot dog that might be why they spread out instead of up.
Diana,
Yes, the apple cider vinegar definitely helps with the rising. Hope you try these again! I like the idea of making them as hot dog buns by using foil collars! You are so smart!
I’m new to gluten-free baking, and my household is also nut-free because my brother is deathly allergic to nuts. What sort of nut-free flour would be best to substitute? The rolls look delicious!
Stephanie, If you have a moment, read through all the comments from other readers. A variety of other flour blends have been tested, many with success! King Arthur Flour’s all-purpose blend would be my next suggestion. A number of folks have had success with that one!
I made these for Easter and they were fantastic! I substituted Better Batter for the flour and left out the xanthan gum since the blend contains it. It is the first time I’ve had gluten free dough turn out with a similar taste/consistency to a regular bread product! It’s been so sad to have to throw out batch after batch of dough I worked hard on because it just doesn’t turn out right. This took less than 15 minutes to get it into the pan to rise!! That is amazing and I will be making these weekly!
Jen. Just made these with same flour you used and they turned out great. I read sometime ago NOT to add salt and yeast on top of each other as the salt will cause the yeast to prevent raising of the dough. So when I made my dough in my KA, I didn’t add the salt until I started the 3 minute process of mixing. That may have been the problem of your rolls not raising.
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!
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.
do any stores sell these rolls?
Hi Michelle!
I made these rolls last night and my whole family loved them! I haven’t attempted making rolls since I was unsuccessful several years ago. They were easy to make and tasted just like the rolls I remember before going gluten free. This will be a new staple in our home! Thank you Michelle!
One more thing, I used Namaste flour and left out the xantham gum since it is already in there.
Angie,
So great to hear that these were successful for you! Thanks for letting us know that Namaste flour worked well in these too!
Hi! I just tried to make these rolls today using Namaste flour and they didn’t turn out like they were suppose to 🙁 They were gummy and very heavy! More like a really dense scone, the family ate them and said they were ok, but I know they were being nice! LOL I followed the direction to a T so I can’t figure out what I did wrong. Namaste is pretty much the same flour mixture of a lot of the other mixes you recommend or that others have used with great results. HELP!
Is there a Gluten Free Flour blend that I can make up without almond flour to make it nut free aa well as glutenfree? Can’t wait to try this 🙂
Can you use oil instead of the margarine/shortening, if so what amount would you use?
Anita, I think these would work with coconut oil in the solid state, but I haven’t tried it yet. Use the same 2 Tbsp. called for in the recipe.
nutritional values would be nice, I’m on a strict diet and I need to keep tracked
of everything I eat
Michelle, Thanks for this great recipe! My family was in heaven. I rarely make anything so egregiously unhealthy for dinner (breakfast is another story:) but I’ve been craving dinner for a couple of weeks now, Because I didn’t have everything on hand I had to make some changes. I never use xanthan gum anymore because it wreaks havoc on me, so I replaced the gum with a tablespoon of pysillium husk powder. I made a blend of flours using Melanie’s second blend but in the end, had to add a bit more almond flour, probably another 1 1/2 ounces. Also, I just had regular yeast and it seemed to work just fine. The crumb was amazing!
I can tell from the photos that my batter was much wetter and yours have this amazing look to them, but hey…they tasted great! Thanks so much!
Thank you Michelle for sharing this recipe.
I just made these a couple of hours ago, using my own flour blend with good results. They are a little dense, but right now I’m dunking them in my home made creamy pumpkin soup and they are delicious. I plan on making them again and trying Melanie’s flour blend percentages. Being type 1 diabetic, I will use sorghum flour instead of the white rice flour and replace the potato starch also, simply to reduce the carbohydrates. I’m just relieved to have finally found a good bread rolls recipe that tastes like bread rolls should taste.
Hope you’ve been able to figure out just the right mixture of flours to make this work for your diet! Will these be on your Thanksgiving table this year?
Thanks Michelle. I have got my flour blend right. We don’t have thanksgiving here in Australia. But you’ve given me the idea to include them in Christmas lunch. Thank you.
One little trick I have learned is to use soda water in gluten free baking. It makes the foods lighter and rise a bit more, without adding any taste. I usually use 1 tablespoon to a regular sized bread or cake recipe. It has helped to make these delicious dinner rolls lighter and fluffier.
I made these as hot dog buns and even though they did not rise as much as I wished they were tasty and soft. I need to use a foil collar on the buns next time. I used an all purpose mix (3 parts rice flour to 1 part each tapioca, sweet rice and potato starch) that I don’t remember where I got from but I had already mixed in the freezer. I did add a few tablespoons of almond meal since your brand had that and I did measure by weight. I also forgot to add the vinegar which may be why they did not rise much. I will make these again but next time use foil collars on my hot dog that might be why they spread out instead of up.
Diana,
Yes, the apple cider vinegar definitely helps with the rising. Hope you try these again! I like the idea of making them as hot dog buns by using foil collars! You are so smart!
I’m new to gluten-free baking, and my household is also nut-free because my brother is deathly allergic to nuts. What sort of nut-free flour would be best to substitute? The rolls look delicious!
Stephanie, If you have a moment, read through all the comments from other readers. A variety of other flour blends have been tested, many with success! King Arthur Flour’s all-purpose blend would be my next suggestion. A number of folks have had success with that one!
I made these for Easter and they were fantastic! I substituted Better Batter for the flour and left out the xanthan gum since the blend contains it. It is the first time I’ve had gluten free dough turn out with a similar taste/consistency to a regular bread product! It’s been so sad to have to throw out batch after batch of dough I worked hard on because it just doesn’t turn out right. This took less than 15 minutes to get it into the pan to rise!! That is amazing and I will be making these weekly!
I made this with King Arthur flour from Publix. I followed the directions and it turned out perfect. First time I had succes baking gluten free bread.
Did you use the multi purpose King Arthur Flour mix? Did you add almond flour?
Jen. Just made these with same flour you used and they turned out great. I read sometime ago NOT to add salt and yeast on top of each other as the salt will cause the yeast to prevent raising of the dough. So when I made my dough in my KA, I didn’t add the salt until I started the 3 minute process of mixing. That may have been the problem of your rolls not raising.
Glad these turned out great for you! Hope you can enjoy them again and again!
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!