These gluten free rolls are a great way to start the day at breakfast, and also go well as dinner rolls.
I have the fondest memories of waking up to freshly baked rolls made by my grandmother growing up anytime she would come visit, and especially around the holidays.
She would always make enough for the day, so we’d have them at breakfast with her homemade strawberry preserves and then at dinner as a dinner roll.
We loved her rolls and sourdough bread so much that she would make huge batches, freeze them and then mail them to us, along with fresh fruit and vegetables from their farm.
We actually had an extra freezer in the basem*nt to store all of it.
My grandmother was the best cook, I mean there was seriously nothing that she couldn’t make.
While she has some recipes that I have been able to convert to gluten free and dairy free, I have been unsuccessfully trying to make her rolls for years….until now!
Well, until a couple of days ago if we’re being specific. With the help of my amazing mother, we tested the recipe a couple more times before sharing it with you.
I’ve been doing test runs of my holiday recipes lately as I have a lot of family coming into town this year and I want to show them how delicious gluten free foods can be.
So, I decided to try making the yeast rolls again and I still can’t believe how great they turned out.
My kids and I literally ate an entire batch because they were that good!
So, if you’ve been searching for a gluten free rolls recipe, I think you’ll love this.
How to Make Gluten Free Rolls Video
If you’ve tried this recipe, pleaseRATE THE RECIPEbelow!
Combine the yeast, flour, sugar and salt in a bowl, mix until well combined and set aside.
In a stand mixer, add your slightly beaten egg and start mixer on low.
Next, add the room temperature water and melted dairy free butter.
Start adding your dry ingredient mix a little bit at a time with the mixer going on low until all of the flour is in the bowl.
Mix on medium speed for 3 minutes.
Once the mixture is smooth, scrape down the sides of the bowl and mix on medium speed for one more minute.
Grease a round pie pan with a little bit of the dairy free butter to prevent sticking.
Using a medium size cookie scoop, scoop the dough out into the pan (should be a heaping full scoop). Start by placing scoops around the outside edge and then do a circle inside so that the dough is touching on the edges. Repeat until the pan is full all the way to the center with round scoops of dough.
Take a small spatula and flatten and smooth out the tops so that they look like rolls, rather than balls of dough.
Cover the pie pan with a cheese cloth or thin dish towel.
Turn off the oven, and place the covered pan in the oven for one hour until it doubles. The warmth inside the oven will help the dough rise.
Remove the rolls from the oven and set on the counter after taking the dish towel off the top.
Preheat your oven to 425 degrees.
Brush the tops of the rolls lightly with butter.
Once the oven is preheated, bake the rolls for 6 minutes.
The tops will be browning, so at this point, cover it with aluminum foil so the top doesn’t burn.
Cook another 2 or 3 minutes.
Score the outlines of the rolls with a knife and serve warm. Or, you can let the rolls cool for 10 minutes and then gently pull them apart with your hands along the outlines of the rolls.
Recipe Notes
Enjoy it fresh out of the oven, or save it for later. These rolls freeze well too, so feel free to make extra.
Nutrition Facts
Gluten Free Rolls Recipe
Amount Per Serving
Calories 113Calories from Fat 27
% Daily Value*
Fat 3g5%
Cholesterol 18mg6%
Sodium 157mg7%
Potassium 33mg1%
Carbohydrates 19g6%
Fiber 2g8%
Sugar 4g4%
Protein 3g6%
Vitamin A 145IU3%
Calcium 17mg2%
Iron 0.9mg5%
* Percent Daily Values are based on a 2000 calorie diet.
I hope you enjoy this adaptation of my grandmother’s gluten free rolls as much as we do!
Gluten-free flours often contain fine starches, so they absorb more liquid than conventional flour. To address this, gluten-free recipes usually call for more liquid and produce looser batters. They may also call for a larger quantity of leavening, like baking powder, to help add volume and lighten the texture.
But if you're looking for a good store-bought gluten-free blend, I recommend Bob's Red Mill 1 to 1 baking flour. This is based on sweet rice flour, and it makes a good sub for sweet rice flour in my recipes if you don't have any on hand.
One of the challenges is that when gluten-free dough is thickened with additives like starches and gums, it becomes sticky. Some bakers dust sticky dough with flour, but that's problematic with gluten-free formulations.
What type of yeast should be used to bake Gluten Free Bread? Active dry yeast and instant yeast both work well and are often interchangeable. Be on the lookout for any Rapid Rise yeast that is best for one rise. For most of us that's the way gluten free bread is baked, a single rise in the tin.
2 teaspoons of baking powder per cup of gluten-free flour is necessary to ensure proper leavening. Baking soda and buttermilk can be used to leaven instead of baking powder, but 1-1/8 teaspoon of cream of tartar should be added for each 1/2 teaspoon baking soda used.
Yes, pure, uncontaminated oats are gluten-free. The U. S. Food and Drug Administration considers oats a gluten-free grain under its gluten-free labeling regulations and only requires that packaged products with oats as an ingredient contain less than 20 parts per million of gluten overall.
Almond flour (or almond meal) offers a better nutrient profile for protein, fiber and vitamins, according to Cushman. It also adds heart-healthy monounsaturated fat, protein, vitamin E and fiber and contains minimal carbohydrates.
Use xanthan gum or guar gum: Gluten-free flours lack the elasticity and structure that gluten provides, so adding a binder like xanthan or guar gum can help to hold the ingredients together and give your baked goods a better texture.
The fine texture of this gluten free all purpose baking flour is ideal for a wide range of gluten free recipes, including pie crust, pasta dough, pizza and more. It works well in recipes that call for baking powder or yeast, making it a versatile product you'll reach for time and time again.
The sources used for making gluten-free bread are packed with fibre. Rice Flour, Soy Flour, Starch (Tapioca, Potato, Corn) used in the gluten-free bread by The Baker's Dozen ensure that your gut is never low on dietary fibre. Dietary fibre has many benefits right from reducing obesity to helping in easing digestion.
Dense loaf- you may need to use more liquid, gluten free dough is usually wetter than regular wheat flour dough resembling a thick brownie batter. How much liquid is enough in a recipe ultimately depends not on formulas but in observation. You may need more or less liquid than the recipe specifies.
Apple cider vinegar or another acid lightens up the dough. You can add up to 4 Tbsp of acid for 500 g gluten-free flour. Don't worry, you won't be able to taste it afterwards. To lighten up a yeast dough even more, you can add a packet of baking powder or cream of tartar baking powder to 500 g flour.
Eggs are natural leaveners that help boost the rise and volume of bread. Eggs also add moisture, flavor, and protein to gluten-free bread recipes. If you select a gluten-free bread recipe that includes eggs, you have a better chance that the resulting bread will have good color, more volume, and softer texture.
Introduction: My name is Stevie Stamm, I am a colorful, sparkling, splendid, vast, open, hilarious, tender person who loves writing and wants to share my knowledge and understanding with you.
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