Soft Gluten Free Dinner Rolls Recipe | Gluten Free Recipes

I have put off developing a soft gluten free dinner rolls recipe, for too long. With Thanksgiving almost here, I made it a priority, and I am so glad that I did! I am not a big bread eater, but I just cannot stop myself with these rolls! They are not grainy at all. They are something my husband loves during the holiday, and I was certainly not going to make him ones with gluten! When he gets home he’s going to gobble these up. Since they’re so easy to make I’ll have to make another batch of this super soft gluten free dinner rolls recipe! Enjoy, and have a happy Thanksgiving!

Soft Gluten Free Dinner Rolls Recipe

Rating: 51

Yield: Makes 15 - 16 gluten free rolls

Soft Gluten Free Dinner Rolls Recipe

The softest gluten free rolls you'll ever have! Good enough to serve your gluten eating guests.


    For the Gluten Free Rolls
  • ¾ cup white rice flour
  • ½ cup + 3 Tablespoons sorghum or gluten free oat flour
  • ½ cup + 3 Tablespoons potato starch or cornstarch (I used potato starch)
  • ½ cup + 3 Tablespoons tapioca flour
  • 1 ½ teaspoons xanthan gum or guar gum
  • ½ teaspoon sea salt
  • 1 cup warmed milk of choice, heated to about 110-115°F (I used Homemade Rice Milk)
  • 2 teaspoons instant dry yeast (I use SAF brand.)
  • 2 Tablespoons agave, honey, or sugar
  • 2 large eggs, at room temperature (1 whole egg; and 1 egg white)
  • ¼ cup oil, or melted and cooled butter, margarine (not Smart Balance Light), or Earth Balance buttery spread (I used half grape seed oil and half unsalted butter.)
  • 1/2 teaspoon apple cider vinegar
  • For the Sweet Egg Wash
  • 1 large egg, at room temperature
  • 1 Tablespoon melted butter, cooled
  • 1 Tablespoons honey or agave syrup
  • 1/2 teaspoon water


  1. Oil muffin tins; set aside.
  2. In a large bowl, whisk together all dry ingredients, except for yeast; set aside.
  3. Preheat oven to low (170-200°F).
  4. Add yeast and sweetener of choice to milk and stir; set aside for about 5 minutes until foamy on top, or until you are ready to use it.
  5. Add butter and/or oil to the bowl of your mixer.
  6. Add 1 egg and 1 egg white, (one at the time, if using butter) until creamy.
  7. Add yeast mixture and vinegar and mix for a very short time.
  8. Add flour mixture and beat on medium speed until all dry ingredients are wet.
  9. Set mixer to high speed and beat for 4 minutes.
  10. Oil an ice cream scooper, preferable one with spring action. Add one very slightly rounded ice cream scoop of dough to each muffin tin.
  11. With a fingertip moistened with water, smooth out any imperfections. Spring-actioned scoopers leave a moon shaped line on the top.
  12. Turn oven off. Place muffin tins in oven and allow to rise for 40 minutes or until muffins have risen to the height of cupcakes.
  13. While rising, in a small bowl, make eggwash mixture by whisking all ingredients together; set aside.
  14. Once risen, remove from oven, and preheat oven to 375°F.
  15. Baste the muffins with the eggwash. The egg wash is enough for about 3 batches.
  16. Once oven is preheated, add muffin tins to oven (one or two 12 muffin tins will work); bake for 15 minutes or until golden brown.
  17. Best served right out of the oven. Store covered with a dish towel, until ready to use. If not using right away, allow to cool and store in ziplock bags with a paper towel to absorb and moisture. To rewarm, microwave on low. They become softer, but are still wonderful. Freeze any that you will not use within 4 days. Rewarm in microwave on low.


If you like the yellow, eggy rolls, you may try adding a third egg. I believe that will work nicely, and will give it more substance. That will be my next experiment with this gluten free dinner rolls recipe.

Visit Carla’s Gluten Free Online Store.


  1. Reply K.

    I was out of xanthan gum so I substituted 1 teaspoon ground chia seeds and 1/2 teaspoon ground flax seeds. Worked Great!!
    Thanks for recipe!!

  2. Reply Becky L

    Made these with 2 whole eggs and coconut oil. I missed where the recipe says 15 rolls, I made 12. Overfilled, so they had big flat ‘muffin tops’ which are dry and fall off, but once I managed to get them out of the muffin pan, slather them with butter, very tasty! Also my dough wasn’t terribly thick. I could never have used a scoop, just poured the dough in. ***I’d say don’t fill more than 1/2way full,*** and mine rose in 20 minutes, and kept going while the oven preheated.

  3. Reply Janna

    White rice is a cross reactor for me and so many Gf recipes call for white rice flour. Is there anything I could substitute it with that would keep the same structure of the recipe?

  4. Reply Priscilla

    I would really like to make these but I don’t keep a lot of flours around. I have a bag of Pamela’s gluten-free artisan flour blend, could I sub that for the total amount of flour? It does have sorghum flour, rice flour, tapioca, potato starch, arrowroot, and guar gum. Thank you.

    • Reply Gluten Free Recipes

      Hi Priscilla,

      It would probably work fine using Pamela’s Artisan Flour Blend. It may provide a bit more structure, making them slightly heavier, which is what I think this recipe needs. However, it could turn out just as light. It all depends how much flour versus starch it contains. I haven’t used the blend myself.

      Good luck and enjoy!

  5. Reply Karen Engle

    Hi Carla,
    I have fibromyalgia & was told that night shade veggies can aggravate this condition. Since I have gotten little relief from being gluten free. I was proven to be sensitive to gluten, almonds, cows milk, corn, egg yolks, etc., I have been avoiding them, but thought I would try not having tomatoes & potatoes & peppers.
    My one question is; is there an alternative starch that I can use in a recipe that calls for potato & or corn starch? Some say tapioca, but that’s only 1 exchange.
    Also, I see you say that you’re allergic to tomatoes, any suggestions for the regular things we eat with tomato??
    Thanks for any help you can give me.

    • Reply Gluten Free Recipes

      Hi Karen,

      Tapioca starch is chewy, as is arrowroot powder/flour/starch. Plus arrowroot has a tiny bit of a bitter flavor, not too noticeable though. I would just go with using all tapioca flour/starch, but substitute about 2 tablespoons of the starch for additional sorghum flour.

      I have several tomato-free recipes on this site for things like barbecue sauce. Are you looking for anything in particular. I use the barbecue sauce as ketchup, too. Here’s the link: If you’re looking for other tomato-free substitutes just let me know.


  6. Reply Alice W

    I accidentally left out the vinegar. The rolls turned out very well. What might have been different if I had remembered to add the vinegar?

    • Reply Gluten Free Recipes


      Vinegar is acidic, and when combined with a leavener (yeast, baking soda, and baking powder) it causes additional bubbles in the batter or dough, creating more volume. When using rice flour, since it’s already such a light flour, these rolls are pretty light as they are. They may have turned out lighter if the vinegar was used.

      I’m glad they turned out well, though!


  7. Reply Alice W.

    Will be making these tomorrow for our early Easter celebration. I can’t wait to try them. I recently took a gf baking class at the Culinary Institute of America and found it interesting and helpful. Most of all, I felt normal, because this was my way of having to eat.

  8. Reply Barbara Phillips

    I have been trying for 3 months to get a good bread recipe and it is always dry,crumbly and hard for me to chew & swallow, is there a a recipe that has a good texture like regular bread?
    I am getting so frustrated. Thank you for your help.
    Barbara Phillips

      • Reply Beverlie Hixson

        Thank you so much for your wonderful recipes..For the rolls is there any thing I can replace the potato or corn starch with as I am also allergic to them. So many recipes use these two ingredients so am trying to find other substitutes. Thank you for your help

        • Reply Gluten Free Recipes

          Hi Beverlie,

          You are very welcome.

          Arrowroot powder is another substitute which may used instead of tapioca, potato, or cornstarch. I would use less of arrowroot powder than potato or cornstarch called for in recipe, though. It is much heavier. Try lessening it by 25%. If it’s still too heavy, try up to 50%. These are already so light I would cut it back to 25% for this recipe. You’ll find arrowroot powder to be the most expensive of all the starches.

          I hope this helps.


  9. Reply Ben W

    Rock star. You are a rock star! Thank you. These are on the dinner menu THIS weekend!

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