Gluten-free Dinner Rolls that taste like grandma’s holiday rolls! We enjoy these gluten-free rolls at the holidays and year-round! Be sure to read through the post for my tips! I think you’ll be adding these gluten-free buns to your go-to list of gluten-free bread recipes!
After I had to give up gluten, I tried making my own dinner rolls at home, using my old favorite recipes, just substituting gluten-free flour, and each time they failed miserably.
Thankfully, just a few months after my celiac diagnosis and transition to cooking & eating gluten-free, my local gluten-free store brought in Rachel (former owner of Gluten Free Mama) for a baking class. I sat there amazed as she whipped up super easy gluten-free dinner rolls, then when I got to sample them, I couldn’t believe it.
They actually tasted like real homemade dinner rolls! These don’t taste like cardboard, crumble like sawdust, require a knife to saw through, or need to be toasted to be palatable. What a relief, right?! I knew I had to make these!
Look at that texture:
After learning how to make these from Rachel, and buying her fabulous cookbook, In the Kitchen with Gluten Free Mama (now out of print, but sometimes used copies show up on Amazon here), I started making these at home regularly. These really are my family’s favorite gluten-free dinner rolls, and you will find them on our table at every holiday meal and at least once a month at dinner throughout the year.
While Rachel’s original recipe is no longer available online; you’ll find my adapted gluten-free roll recipe below, used with her permission.
I’ve cut the amount of time that the gluten-free rolls need to rise by about half by using instant yeast.The instant yeast I use is SAF Instant Yeast. You can buy Saf Instant Yeast from Amazon and you might even find it at your local store. I love using this product to cut the rising time down in some of my yeast bread recipes. When using instant yeast, you do not proof the yeast in water. You add the instant yeast with your dry ingredients, and the water with the liquid ingredients. My directions in the recipe card below reflect this change.
If you haven’t worked with gluten-free yeast dough much yet, it is important to note that it is very different from regular yeast doughs. When making gluten-free yeast dough, the end result is typically a very wet, sticky dough. Do not be tempted to add extra flour! You will not be kneading the dough by hand at all. Your mixer does all the work mixing the dough well.
Once it is done mixing, then you use a large cookie scoop (about 2″ diameter) to scoop the dough in mounds in your baking pan. I recommend using a #16 scoop or a #20 scoop.
Another important thing to note is that your pans will actually help you shape your gluten-free dough. For example. if you were making regular dinner rolls, you could get by having the balls of dough spread out on a big baking sheet almost like cookies. If you did that with gluten-free dough, you would end up with very flat breads.
So here in this recipe, I definitely recommend you grab yourself a metal 9″ round cake or metal pie pan to bake your rolls in. I’ll talk more about your pans helping shape your dough when I share my french bread and hamburger bun recipes.
Here’s a pic that shows how the gluten-free rolls look at the different stages:
While some might like to brush their unbaked rolls with an egg wash, I prefer leaving them plain for baking, then after baking I brush on melted butter. Mmmm!
Here’s a look at the ingredients I use every time I make these gluten-free rolls:
Notes on Ingredients and Substitutions for these gluten-free dinner rolls:
While I recommend you use SAF Instant Yeast to cut the rising time, yes, you can use regular, active dry yeast in this recipe. Use the same amount of yeast called for, but go ahead and proof the yeast in the warm water with a bit of sugar. Then you are going to need to extend the rising time for the rolls by at least double what I have listed here.
I do not recommend using any flour blend with coconut flour in it! I tried this recipe with Gluten Free Mama’s Coconut Flour Blend as well, but alas I didn’t have good results. I wouldn’t recommend using any flour blend with coconut flour in it for this recipe. The problem is that coconut flour really absorbs the liquids in a recipe, and mine turned out like hockey pucks.
Yes, you can make this egg-free if you need to. I have tried GFM’s egg free option and it worked well & tasted great! Gluten Free Mama recommends this egg free option: ¼ cup water + 1 Tbsp. ground flaxseed. Simmer water and flaxseed over medium low heat for about 5 minutes until thickened. Stir frequently. Allow to cool. This is equal to one egg.
Yes, you can make this dairy-free if you need to. Substitute the 2 Tablespoons of butter for a good dairy-free margarine or Spectrum organic shortening, melted. You can also either not brush the finished rolls, or brush with a good tasting dairy-free margarine.
If you need to make other substitutions to make this recipe suitable for your diet, feel free to try them. I always recommend making only one new change at a time so that if things go wrong you can isolate the problem and refine from there. If you do make successful substitutions of any kind, please do come back and let us all know!
Which gluten-free flour blend should you use in these rolls?
I’ve tested many flour blends and the three that work best for these gluten-free rolls consistently are:
Gluten-free Mama’s Almond flour blend – used in the recipe as written. This one is harder to find lately under the new ownership (no longer in any of my local stores), and even Amazon keeps running out of it. When it is available on Amazon, you’ll find it here. This is not the same as almond flour. This is a gluten-free flour blend that includes some almond flour, which helps the rolls have a great texture.
Authentic Foods Multi-Blend Flour – It has xanthan gum already in it, but I recommend adding an additional 1/2 tsp. xanthan to the recipe. This is the flour blend that I’ve been using recently for these rolls and it works very well! I don’t notice any difference in results, and would highly recommend. I haven’t had any problems finding it in stock from Amazon here.
There are so many gluten-free flour blends out there, that I simply cannot test them all. I can’t say whether your homemade blend or your favorite store blend will work in this recipe. Using any other gluten-free flour blend means you are bringing in a different combination of flours & starches, and I can’t guarantee that will work well.
That said, please feel free to play with this and see if it works well with your favorite blend. I would recommend you be sure to measure your flour by weight, and be sure to use the same weight I have listed in the recipe.
Read through the reader comments below to see what flour blends have worked well for other readers! Also, if you are using a blend that already contains xanthan gum, try adding an additional 1/2 tsp when making this. Note that some people have had great success using their favorite flour blend, and just removing 1/2 cup of the flour and replacing it with 1/2 cup of real almond flour. This makes it similar to the original Gluten Free Mama’s almond flour blend that I use.
**UPDATE 4/2015. I tested these with Pamela’s artisan flour blend and they turned out okay. Not as fluffy as with GFM, but they worked. Cup4Cup also worked okay – again, not quite as good, but an okay choice for sure! Also tested with MANINIS Gluten Free Multi-Purpose Flour Mix and boy oh boy did that dough rise! Super big, then collapsed after baking! But they tasted great and had great texture, so I would recommend that one too.
Update: 11/2018: My friend Chrystal uses Bob’s Red Mill Gluten-free 1-to-1 Baking Flour and says it works well in these. She says to be sure to measure by weight, with a scale, just as I recommend! Several commenters have said that has worked well for them too.
Update 5/2019: I do not recommend Namaste Flour blend for these. I do not recommend Pillsbury for these. Flour Farm worked pretty good for these I’d give it a B+. My friend gfJules flour does not work well in my recipe as written. I made this with Authentic Foods Multi-Blend Flour and it worked very well! This would be one I would recommend for sure!Â
If you’re using your own flour blend, if it doesn’t have xanthan or guar gum in it, use the 1 1/2 tsp. xanthan that I call for. If your blend already has xanthan or guar gum in it, use just 1/2 tsp. additional xanthan gum. These rolls just need more xanthan than what the default amount is in most flour blends.
If you would like to use a different flour blend, please read through the reader comments below to see what flour blends have worked well for other readers! Make sure you measure the flour by weight!
Common mistakes that would cause your rolls not to turn out well:
Cutting out all of the sugar. I know some of you are avoiding sugar. I would not recommend cutting the sugar in these, but if you really think you need to, don’t cut down to less than 2 teaspoons. It is needed for helping activate the yeast.
Not checking the temperature of your hot water before adding. Use a thermometer like this one that I have to be sure it is 105-110 before adding. Too cold and it won’t activate the yeast, too hot and it can kill the yeast.
Not measuring the flour correctly or used a blend that just doesn’t work well in this. Please try again!
Not mixing for a full 3 minutes – don’t guess; use a timer. Also a medium speed means not slow but not so fast your mixer is shaking and scooting!
Using too much water to shape the rolls. I just wet my finger to smooth the rolls, actually less than in the video (sorry!).
Not letting them rise enough. I depend less on the time and more on the actual look of the rolls. If your rolls haven’t risen fully at 45 minutes make sure you have it in a somewhat warm place but not too hot. I use my oven’s proof setting which puts it at 100 degrees. Before I had an oven with a proof setting, I would turn my oven to the lowest setting, let it warm up, then turn it off and my oven thermometer showed it was 100 degrees, I would put the covered rolls in to rise. Some of you live in more humid climates, and your rolls will likely rise quicker, and even just on the counter.
Not using an oven thermometer to ensure the correct temperature of your oven. Many ovens are off by 25 degrees or so and you need to adjust accordingly. Or like my new oven, it beeps that it’s ready at the correct temperature about 5 minutes before it actually is. My oven thermometer showed me that!
Not testing the finished rolls with a thermometer. Check them at the 24-25 minute mark really quickly and pull out if done. If not done, continue baking and check every 2 minutes until the finished rolls measure 200 degrees in the center.
Okay, enough details, I hope! Are you ready to grab one and dig in yet?
What should you serve these gluten-free rolls with:
We honestly like these with any gluten-free meals, but I definitely like making them when we have soups, stews and casseroles like these:
I hope you and your family enjoy these gf dinner rolls as much as my family does!
If you make these and love them, please come back and give this recipe a 5 star rating in the recipe card! Feel free to comment with tips or to share any successful substitutions you made.
Gluten-free Dinner Rolls that taste like grandma’s holiday rolls! We enjoy these gluten-free rolls at the holidays and year-round!
Prep Time1 hour20 minutes
Cook Time25 minutes
Total Time1 hour45 minutes
Ingredients
2¾ cups (11½ oz.) very good quality gluten-free flour blend
1 1/2 tsp. xanthan gum
2 tsp. SAF instant yeast
1/4 cup sugar
1 tsp. salt
1 cup warm water (105-110°)
2 Tbsp. butter, dairy-free margarine, or Spectrum shortening
1 egg (preferably room temp)
1 tsp. cider vinegar
Instructions
In the mixing bowl of your electric mixer, mix together flour, xanthan gum, instant yeast, sugar, and salt.
With mixer running on low speed, add in the hot water (be sure to test temperature with thermometer, melted butter (or substitute), egg, and cider vinegar.
Mix on medium speed 3 minutes.
Spray 8" or 9" round cake pan or pie plate with cooking spray. Using a 2" scoop or 1/3 cup measuring cup, scoop dough into 9 mounds in the pan. I place one mound in middle, then scoop 8 mounds of dough side by side all the way around the pan.
Dip your fingertips into warm water and use to smooth out the tops of the rolls, continuing to wet fingers as needed.
Cover with a dry towel and let rise in a warm place 45 minutes to 1 hour.
During the last few minutes that the rolls are rising, preheat the empty oven to 400°. (if you were rising your rolls in the oven, remove and place on counter during oven preheat).
Bake in 400° oven for 25-28 minutes. Tops should be golden brown and if you measure temperature of dough, it should measure 200°.
Brush rolls with additional 1/2-1 Tablespoon of melted butter.
Notes
Please see blog post for information on egg-free and dairy-free substitutions. If you would like to use a different flour blend, please read through the reader comments below to see what flour blends have worked well for other readers! Make sure you measure the flour by weight!
I've tested many flour blends and the two that work best for this are Gluten-free Mama's flour blend - used in the recipe above as written, or Authentic Foods Multi-Blend Flour works very well in this as well. It has xanthan gum already in it, but I recommend adding an additional 1/2 tsp. xanthan to it. This is what I used recently and it worked very well!
If you're using your own flour blend, if it doesn't have xanthan or guar gum in it, use the 1 1/2 tsp. xanthan that I call for. If your blend already has xanthan or guar gum in it, use just 1/2 tsp. additional xanthan gum. These rolls just need more than what the default amount is in most flour blends.
Pin these gluten-free buns to your gluten-free bread Pinterest board:
Old photo:
If you love these dinner rolls, make sure to try my new recipe for gluten-free garlic Parmesan rolls. They’re so good with Italian style meals. Take a look:
I used Bloomfield Farm Gluten Free All Purpose Baking Mix from Kroger. I followed the recipe above and the rolls looked like the ones pictured. They were in between a biscuit and roll consistency and were not quite as light as I like my rolls. However, they are a great alternative for a little guy who would otherwise have no rolls to enjoy on thanksgiving. Thanks for the recipe!
Intro: Just made these as an experiment and doubled the recipe so that I could fill a large deep dish pan.
Ingredients: Used a blend of 1/3 Namaste Perfect Flour Blend, 1/3 Bob’s Red Mill All Purpose Flour, and 1/3 homemade raw almond meal/flour. (It’s what I had on hand.) Also used active dry yeast which I had to start with half the warm water and some sugar. I omitted half of the xanthum gum due to the fact that the first flour blend already had it in it and used Kerrygold Butter. Oh, I also used
BRAGGS Apple Cider Vinegar.
Method: I buttered the deep dish instead of spraying it. The dough is very sticky so to manage it I had a bowl of warm water to the side. I wet my hands and then quickly yet gently scooped some dough into my palm and again quickly yet gently rolled it into a ball. I found this method effective and quick. No sticky spoons to wash. I warmed the oven a tad, turned it off and placed the rolls in the oven to rise without a covering (my house is cool today). I left them for 45 minutes and then started the oven with the rolls inside and baked for 30 minutes. I took the pan out promptly and brushed the rolls with butter.
Results: I didn’t experience any issues doubling the recipe or baking in a large pan. The rolls did rise, they came out golden brown, they were perfectly rounded due to the previous method shared, and they just touched each other. I took a smaller roll out and broke it open. They smelled like a muli-grain roll and appeared like one as the raw almond meal has flex in it. They came out lighter than I expected (used to boulder weight buns), they bounce back when pressed, and in my opinion needed more salt. Other than that you couldn’t tell the difference between a typical multi-grain dinner roll and these gluten-free rolls. They remind me more of those breads that restaurant serve with butter before a meal. Not super light but not super dense.
Words of Wisdom: I think the rolls would have came out lighter had I not used Bob’s Red Mill flour. It is a very hearty flour and they might have come out lighter otherwise. I would not use all Bob’s Red Mill flour as I believe it would make a very dense bread. If you like that then go for it or if you like a muti-grain bun use a blend like I did. I plan to make the next batch without it. I have worked a lot with almond meal/flour baking and I credit it for the nice texture in these rolls. Omitting it might throw the whole recipe off (sorry anti-nut people). Also, there is something about using apple cider vinegar with almond that makes a recipe better. I would not omit that either.
Thoughts: I have a hunch this recipe would benefit from molasses to boost flavoring and would work well with grated cheese and/or minced roasted garlic.
I just tried making these with Krusteaz’ GF all purpose flour. (I’m still new to GF baking.) I forgot to read the bag (mistake #1); the blend already had the xanthan gum in it. Oh well. They worked out pretty well, a lot more dense than the pictures above, but my son is thrilled to have a soft roll that tastes wonderful when warm and slathered in butter.
I actually thought of rolling it out and making cinnamon rolls out of it…which is something I crave and miss!! 🙂
Thank you for sharing this recipe! 🙂 Happy Thanksgiving!
I used Red Mill all purpose baking flour. They are heavy but tasty.
Won’t rate the recipe because I didn’t follow it. I will try it with the almond flour blend next time to see if I can get them lighter.
Hi-have a question regarding the rolls-is there a substitution I can use for the yeast? I can’t have yeast which makes things like this really complicated-
Nancy, I’m sorry, I haven’t tried any alternatives to yeast in this recipe. So far, no one has commented with a substitution that they’ve tried yet either.
I just posted what I did to create my own flour blend and at the same time posted my use of Baking soda and powder to remove the yeast. I used 8g of Baking Soda, 16g of baking powder, and 5 tsp of Apple Cider Vinegar with the Mother. Mine rose more than what is pictured above and you do not have to wait for the rolls to raise.
Alan you mentioned using 8g of BS and 16g of BP with 5tsp of ACV – in place of the yeast…
Did you just mix the dry in with the dry and the ACV in with the wet – and no rising time necessary?
Also is the 5tsp in addition to the ACV already i the recipe?
If you can eat eggs, you can make a pate choux dough with a little almond flour lots of brown and white rice flour, pototo starch and a smidge of baking powder. They will taste like southern drop biscuits.
I made these last night in two batches. one using King Authur’s GF flour the other using Pillsbury GF flour. Pillsbury turned out more flat and more dense. KA turned out larger and fluffier for sure. still not a huge hit with my 10 year old wheat free daughter. She said they were “gummy”. with KA I added the whole amount of xantham gum. maybe too much for this kind of flour? also, the dough was pretty runny. i scooped with an ice cream scoop and that worked well. i can’t use almond flour at all. she is allergic to all nuts too. any suggestions?
These rolls are amazing. I still cannot believe that they are GF! My 11 year old son went GF about 2 years ago due to massive intestinal pains. After removing gluten from his diet the pains vanished. I am supposed to be gluten free too due to my Hashimoto’s Disease so our whole family has converted.
I didn’t have time to order the GF Almond blend four so I used Pamela’s GF bread mix instead. I also omitted the Xanthum Gum since it was already included in my bread mix. This is by far the very best recipe for gf rolls I have every tried. Just linked it on my facebook page. I took pictures and they look exactly like they do here on the recipe page. Thank you so much Michelle for this recipe. I can’t wait to try some of your other recipes. I’m sold!
Yes I have and while I’m not gf my sil loved them and asked for them again. Since it has guar gum in the mix I omitted the xyanthum gum (and I didn’t have any on hand).
Hi, Has anyone made these rolls using Mama’s Coconut blend flours instead of the almond? Couldn’t get the almond blend before Thanksgiving so I ordered the coconut. Would love to hear from anyone who’s tried it! Thanks
Can you make these a day ahead,or do they turn into hockey pucks?
Can you rise, form and freeze and then bake them off, and how long do you need to defrost?
Have a great Thanksgiving!
Marlene, the only way I’ve frozen these is to bake them up completely, let cool, then freeze. Then to reuse, I let them thaw completely, put back in a pan and baked for about 5 minutes to warm them up good and freshen them up, then brush on the butter. I’ve also just made them a day ahead of time, completely baked, let cool, cover and keep at room temperature. Then to warm them up, put them in the oven, uncovered for just a few minutes. I thought they turned out well both ways. Happy Thanksgiving to you!
Turned out great! Only after I measured, as you recommended (and I ignored the first time). I only needed 1 cup of Better Batter and 1 cup of almond meal, and they were fabulous. My only question is, can these be made ahead and, if so, pre-baked or after baking? Thank you so much!
Could you freeze the dough balls and then pull them back out to rise overnight, or only freeze once they’re already baked? I’m looking for something to use in place of the frozen rhodes dinner rolls in a recipe.
The only way I’ve frozen these is to bake them up completely, let cool, then freeze. Then to reuse, I let them thaw completely, put back in a pan and baked for about 5 minutes to warm them up good and freshen them up, then brush on the butter. I totally think you should give it a try freezing the dough balls and trying them out in your recipe! Please report back to let us know how the experiment works!
I want to make these for Thanksgiving, but I need to make ahead of time. How long will these rolls stay fresh after cooking? What do you suggest..bake them the day before or is is best to bake & freeze? Also, do I need to refrigerate any leftovers? Thanks!!
I’ve yet to see someone mention a substitution for the yeast… My son is allergic to gluten and even more to yeast! Do you think/has anyone tried the ole baking soda and lemon juice trick instead of yeast yet?
I made these yesterday, and I was unable to type after stuffing myself with them! I almost cried from joy over these rolls. I went gluten free almost a year ago, I am allergic to albumin in cow’s milk, and I recently cut out nightshades. Prior to all of this, I was baking bread, cookies, cakes, and pies with ease. Trying to bake gf is like learning to bake all over again. Words cannot express how thankful I am to you for this recipe, which I will use repeatedly. I followed the directions exactly (other than I measured the flour by cups, not weight) after buying the ingredients you listed in the recipe. I couldn’t believe the bread actually rose! I had been having so much trouble getting gf bread to rise, so this was so wonderful to see it. My house can smell like freshly baked yeast bread again! Thank you so much. I wonder if this could be a universal recipe for bread, hot dog buns, hamburger buns, and pizza crust.
Sara,
Thanks so much for your comment! It makes me so happy to read your excitement! So glad these worked well for you. Do let me know how your experiments go with taking this recipe even further! Happy baking to you!
Has anyone tried this recipe without the xantham gum? I have an intolerance to it and usually use a mixture of psyllium fibers, chia seeds and flax for a binder.
Krystle,
Yes! I was just talking with a friend yesterday that used psyllium instead of the xanthan. She estimated that she used about 1 Tbsp of it with great success! Definitely give that or your own mixture a try in this!
Try guar gum. Usually with the flours at a health food store. If u research xanthum gum and guar gum, u will find that xanthum is basically made in a lab using moldy corn, guar is made from a type of tree syrup…. Basically guar can be substituted as xanthum in equal amounts
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 used Bloomfield Farm Gluten Free All Purpose Baking Mix from Kroger. I followed the recipe above and the rolls looked like the ones pictured. They were in between a biscuit and roll consistency and were not quite as light as I like my rolls. However, they are a great alternative for a little guy who would otherwise have no rolls to enjoy on thanksgiving. Thanks for the recipe!
Intro: Just made these as an experiment and doubled the recipe so that I could fill a large deep dish pan.
Ingredients: Used a blend of 1/3 Namaste Perfect Flour Blend, 1/3 Bob’s Red Mill All Purpose Flour, and 1/3 homemade raw almond meal/flour. (It’s what I had on hand.) Also used active dry yeast which I had to start with half the warm water and some sugar. I omitted half of the xanthum gum due to the fact that the first flour blend already had it in it and used Kerrygold Butter. Oh, I also used
BRAGGS Apple Cider Vinegar.
Method: I buttered the deep dish instead of spraying it. The dough is very sticky so to manage it I had a bowl of warm water to the side. I wet my hands and then quickly yet gently scooped some dough into my palm and again quickly yet gently rolled it into a ball. I found this method effective and quick. No sticky spoons to wash. I warmed the oven a tad, turned it off and placed the rolls in the oven to rise without a covering (my house is cool today). I left them for 45 minutes and then started the oven with the rolls inside and baked for 30 minutes. I took the pan out promptly and brushed the rolls with butter.
Results: I didn’t experience any issues doubling the recipe or baking in a large pan. The rolls did rise, they came out golden brown, they were perfectly rounded due to the previous method shared, and they just touched each other. I took a smaller roll out and broke it open. They smelled like a muli-grain roll and appeared like one as the raw almond meal has flex in it. They came out lighter than I expected (used to boulder weight buns), they bounce back when pressed, and in my opinion needed more salt. Other than that you couldn’t tell the difference between a typical multi-grain dinner roll and these gluten-free rolls. They remind me more of those breads that restaurant serve with butter before a meal. Not super light but not super dense.
Words of Wisdom: I think the rolls would have came out lighter had I not used Bob’s Red Mill flour. It is a very hearty flour and they might have come out lighter otherwise. I would not use all Bob’s Red Mill flour as I believe it would make a very dense bread. If you like that then go for it or if you like a muti-grain bun use a blend like I did. I plan to make the next batch without it. I have worked a lot with almond meal/flour baking and I credit it for the nice texture in these rolls. Omitting it might throw the whole recipe off (sorry anti-nut people). Also, there is something about using apple cider vinegar with almond that makes a recipe better. I would not omit that either.
Thoughts: I have a hunch this recipe would benefit from molasses to boost flavoring and would work well with grated cheese and/or minced roasted garlic.
I just tried making these with Krusteaz’ GF all purpose flour. (I’m still new to GF baking.) I forgot to read the bag (mistake #1); the blend already had the xanthan gum in it. Oh well. They worked out pretty well, a lot more dense than the pictures above, but my son is thrilled to have a soft roll that tastes wonderful when warm and slathered in butter.
I actually thought of rolling it out and making cinnamon rolls out of it…which is something I crave and miss!! 🙂
Thank you for sharing this recipe! 🙂 Happy Thanksgiving!
When using the Krusteaz GF all purpose flour, how mch baking powder, salt etc do you use. In measuring spoons. Thank you
I used Red Mill all purpose baking flour. They are heavy but tasty.
Won’t rate the recipe because I didn’t follow it. I will try it with the almond flour blend next time to see if I can get them lighter.
Honey and sugar are relatively interchangeable in bread recipes. I do it all the time. That said, I haven’t made these…yet.
Oops – shared this in the wrong place!!! Sorry.
Hi there! Does anyone know if I can replace the sugar with honey?
Hi-have a question regarding the rolls-is there a substitution I can use for the yeast? I can’t have yeast which makes things like this really complicated-
thanks!
Nancy, I’m sorry, I haven’t tried any alternatives to yeast in this recipe. So far, no one has commented with a substitution that they’ve tried yet either.
Nancy,
I just posted what I did to create my own flour blend and at the same time posted my use of Baking soda and powder to remove the yeast. I used 8g of Baking Soda, 16g of baking powder, and 5 tsp of Apple Cider Vinegar with the Mother. Mine rose more than what is pictured above and you do not have to wait for the rolls to raise.
Alan you mentioned using 8g of BS and 16g of BP with 5tsp of ACV – in place of the yeast…
Did you just mix the dry in with the dry and the ACV in with the wet – and no rising time necessary?
Also is the 5tsp in addition to the ACV already i the recipe?
Thanks
If you can eat eggs, you can make a pate choux dough with a little almond flour lots of brown and white rice flour, pototo starch and a smidge of baking powder. They will taste like southern drop biscuits.
I made these last night in two batches. one using King Authur’s GF flour the other using Pillsbury GF flour. Pillsbury turned out more flat and more dense. KA turned out larger and fluffier for sure. still not a huge hit with my 10 year old wheat free daughter. She said they were “gummy”. with KA I added the whole amount of xantham gum. maybe too much for this kind of flour? also, the dough was pretty runny. i scooped with an ice cream scoop and that worked well. i can’t use almond flour at all. she is allergic to all nuts too. any suggestions?
These rolls are amazing. I still cannot believe that they are GF! My 11 year old son went GF about 2 years ago due to massive intestinal pains. After removing gluten from his diet the pains vanished. I am supposed to be gluten free too due to my Hashimoto’s Disease so our whole family has converted.
I didn’t have time to order the GF Almond blend four so I used Pamela’s GF bread mix instead. I also omitted the Xanthum Gum since it was already included in my bread mix. This is by far the very best recipe for gf rolls I have every tried. Just linked it on my facebook page. I took pictures and they look exactly like they do here on the recipe page. Thank you so much Michelle for this recipe. I can’t wait to try some of your other recipes. I’m sold!
Can they be made the night before and then baked right before the meal?
Michele G, did you weigh OR cup for cup. I also have Pamela’s.
WHAT a find!! Beautiful rolls – look just like yours! FIVE stars!
Thanks so much for your comment! So glad yours turned out beautifully!
has anyone tried using the new all purpose betty crocker for cup for cup?
Yes I have and while I’m not gf my sil loved them and asked for them again. Since it has guar gum in the mix I omitted the xyanthum gum (and I didn’t have any on hand).
Hi, Has anyone made these rolls using Mama’s Coconut blend flours instead of the almond? Couldn’t get the almond blend before Thanksgiving so I ordered the coconut. Would love to hear from anyone who’s tried it! Thanks
Michelle Palin mentions that she tried the coconut flour and wasn’t happy with the outcome because coconut flour sucks up all the moisture.
Can you make these a day ahead,or do they turn into hockey pucks?
Can you rise, form and freeze and then bake them off, and how long do you need to defrost?
Have a great Thanksgiving!
Marlene, the only way I’ve frozen these is to bake them up completely, let cool, then freeze. Then to reuse, I let them thaw completely, put back in a pan and baked for about 5 minutes to warm them up good and freshen them up, then brush on the butter. I’ve also just made them a day ahead of time, completely baked, let cool, cover and keep at room temperature. Then to warm them up, put them in the oven, uncovered for just a few minutes. I thought they turned out well both ways. Happy Thanksgiving to you!
OMG
I can NOT wait to try these! Has anyone ever used a breadmaker to make these
Nadine, I haven’t since they are just so easy to whip up, but you could sure give that a try! Let me know how it goes! Happy baking!
Turned out great! Only after I measured, as you recommended (and I ignored the first time). I only needed 1 cup of Better Batter and 1 cup of almond meal, and they were fabulous. My only question is, can these be made ahead and, if so, pre-baked or after baking? Thank you so much!
Could you freeze the dough balls and then pull them back out to rise overnight, or only freeze once they’re already baked? I’m looking for something to use in place of the frozen rhodes dinner rolls in a recipe.
The only way I’ve frozen these is to bake them up completely, let cool, then freeze. Then to reuse, I let them thaw completely, put back in a pan and baked for about 5 minutes to warm them up good and freshen them up, then brush on the butter. I totally think you should give it a try freezing the dough balls and trying them out in your recipe! Please report back to let us know how the experiment works!
@Michelle Palin ~ My Gluten-free Kitchen,
I want to make these for Thanksgiving, but I need to make ahead of time. How long will these rolls stay fresh after cooking? What do you suggest..bake them the day before or is is best to bake & freeze? Also, do I need to refrigerate any leftovers? Thanks!!
I haven’t had any issues baking the day before!
Can I use a Rapid Rise yeast?
I’ve yet to see someone mention a substitution for the yeast… My son is allergic to gluten and even more to yeast! Do you think/has anyone tried the ole baking soda and lemon juice trick instead of yeast yet?
Meggan,
I’ve yet to hear of someone substituting the yeast either. Please give that a try and report back!
i am allergic to all nuts, which other flour is best for this? I have some Jules flour, can I use this brand, to make them light and fluffy?
I used this recipe but substituted the flour almond flour blend with my own rice flour, potato starch and tapioca starch. They turned out great!
Good to know. We can’t do almond flour here either (also nut allergies).
That is what I used and they turned out great! Tops are very brown so I wonder if I should cover them with Al foil?
I made these yesterday, and I was unable to type after stuffing myself with them! I almost cried from joy over these rolls. I went gluten free almost a year ago, I am allergic to albumin in cow’s milk, and I recently cut out nightshades. Prior to all of this, I was baking bread, cookies, cakes, and pies with ease. Trying to bake gf is like learning to bake all over again. Words cannot express how thankful I am to you for this recipe, which I will use repeatedly. I followed the directions exactly (other than I measured the flour by cups, not weight) after buying the ingredients you listed in the recipe. I couldn’t believe the bread actually rose! I had been having so much trouble getting gf bread to rise, so this was so wonderful to see it. My house can smell like freshly baked yeast bread again! Thank you so much. I wonder if this could be a universal recipe for bread, hot dog buns, hamburger buns, and pizza crust.
Sara,
Thanks so much for your comment! It makes me so happy to read your excitement! So glad these worked well for you. Do let me know how your experiments go with taking this recipe even further! Happy baking to you!
Has anyone tried this recipe without the xantham gum? I have an intolerance to it and usually use a mixture of psyllium fibers, chia seeds and flax for a binder.
Krystle,
Yes! I was just talking with a friend yesterday that used psyllium instead of the xanthan. She estimated that she used about 1 Tbsp of it with great success! Definitely give that or your own mixture a try in this!
Try guar gum. Usually with the flours at a health food store. If u research xanthum gum and guar gum, u will find that xanthum is basically made in a lab using moldy corn, guar is made from a type of tree syrup…. Basically guar can be substituted as xanthum in equal amounts