Soft Gluten Free Dinner Rolls Recipe

I had put off developing a soft gluten free dinner rolls recipe, for too long. So, 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 rolls with gluten! When he got home he gobbled up many. Since they’re so easy to make, I’ll have to make another batch of these super soft gluten free dinner rolls! Enjoy!

These rolls are light, the way a roll should be. They have just enough of that buttery flavor you want, but not more than you need. Adding your own butter once they are baked makes them perfect. They’re good enough to serve to your gluten-eating guests.

Soft Gluten Free Dinner Rolls Recipe

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Yield: Makes 15 rolls

Soft Gluten Free Dinner Rolls Recipe

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

Ingredients:

    For the Rolls:
  • 3/4 cup white rice flour
  • 1/2 cup + 3 tablespoons sorghum flour
  • 1/2 cup + 3 tablespoons potato starch
  • 1/2 cup + 3 tablespoons tapioca flour
  • 1-1/2 teaspoons xanthan gum
  • 1/2 teaspoon salt
  • 2 teaspoons instant dry yeast
  • 2 tablespoons honey
  • 1 cup warmed rice milk, heated to 110 - 115°F (or homemade)
  • 2 tablespoons neutral-flavored oil*
  • 2 tablespoons unsalted butter, at room temperature
  • 1 large egg, at room temperature
  • 1 large egg white, at room temperature
  • 1/2 teaspoon apple cider vinegar
  • For the Sweet Egg Wash:
  • 1 large egg, at room temperature
  • 1 tablespoon melted butter, cooled
  • 1 tablespoon honey or agave syrup
  • 1/2 teaspoon water

Instructions:

  1. Oil a 12-cup muffin pan (plus a 6-cup muffin pan, if you have one); set aside. Preheat the oven to low (170 - 200°F).
  2. In a large bowl, whisk together white rice flour, sorghum flour, potato starch, tapioca flour, xanthan gum, and salt; set aside.
  3. Add yeast and honey to milk and stir. Set aside for at least 5 minutes and until foamy on top.
  4. Add oil, and butter, if using, to the bowl of your mixer.
  5. Add 1 egg and 1 egg white, (one at a time, if using butter) and beat on medium speed until creamy.
  6. Add yeast mixture and vinegar. Mix just long enough to combine.
  7. Add flour mixture all at once. Beat on medium speed until all dry ingredients are moist. Turn mixer to high speed and beat for 4 minutes.
  8. Oil an ice cream scooper, preferably one with spring-action. Add one very slightly rounded ice cream scoop of dough, about 3 tablespoons, to each muffin tin.
  9. With a fingertip moistened with water, smooth out any imperfections. (Spring-action scoopers leave a moon-shaped line on the top.)
  10. Turn off the oven and place muffin pan on center rack. Allow the rolls to rise for 40 minutes or until they reach the height of baked cupcakes.
  11. While they rise, in a small bowl, make egg wash mixture by whisking all ingredients together; set aside. (The egg wash makes enough for about 3 batches of rolls.)
  12. Once risen, remove the pan from the oven, and preheat to 375°F.
  13. Baste the rolls with the egg wash. Once oven preheats, add muffin pan to center shelf. Bake for 15 minutes or until golden brown. (If you need to place the muffin pans on different shelves, rotate the pans mid-baking.)
  14. Rolls are best served fresh out of the oven. Store rolls covered with a dish towel until ready to serve. If not using immediately, allow to cool and store in resealable storage bags with a paper towel to absorb moisture. To rewarm, microwave on low, or warm in a 350°F preheated oven. The rolls become softer when microwaved, but are still wonderful. Freeze any rolls that you will not use within 4 days. Then follow the above instructions to rewarm.

Tips

If you prefer rolls with more egg flavor, you may try adding a third egg. I believe that will work nicely, and will give it more substance.

*Use any of the following substitutions for the oil: melted and cooled butter, margarine (not Smart Balance® Light), Earth Balance® buttery spread, or half oil and half melted butter. Using real butter creates a slightly heartier roll, but richer

25 Replies to “Soft Gluten Free Dinner Rolls Recipe”

  1. Can the rolls be prepared a day early and refrigerated and rise and bake the next day.?
    I would love to make these the day before thanksgiving.
    Thanks!

  2. Feedback from one of my recipe testers for my upcoming future book – August 10, 2015,

    “Tonight I made these absolutely-the-best-gf-roll-I’ve-ever-eaten soft dinner rolls. My 10 year old son devoured 3!!!! My 14 year old son said he never in a million years would have guessed these are gluten free! They raved about them all through dinner! And I am so astonished how easy these rolls were to make and how delicious they were, both right out of the oven and warmed later.  crispy outside and doughy inside…. Perfection! By far the best rolls I have ever tasted. AND I made them myself!!! Served to gluten-eaters and they loved it!

  3. 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!!

  4. 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.

  5. Carla,
    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?

  6. 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.

    1. 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!
      Carla

  7. 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.
    Karen

    1. 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: http://glutenfreerecipebox.com/gluten-free-barbecue-sauce-without-tomatoes/. If you’re looking for other tomato-free substitutes just let me know.

      Carla

  8. 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?

    1. Alice,

      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!

      Carla

  9. 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.

  10. 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

    1. Hi Barbara, I understand your plight. We’ve all been there. My favorite gluten free bread recipes contain oats. Here is one oat bread recipe that is the best, but contains dairy: http://glutenfreerecipebox.com/gluten-free-oat-bread-2 . You can also sub the oat flour for sorghum. Gluten free dairy-free oat bread recipe video which contains a link to the recipe: http://glutenfreerecipebox.com/gluten-free-bread-recipe-oat-sorghum . They both contain flax sees, which really helps improve the texture.

      The softest is my whole grain (brown rice) bread recipe: http://glutenfreerecipebox.com/udis-gluten-free-bread-whole-grain

      I’ve had a lot of gluten free bread, both purchased and homemade. And so far these have been the best. You can view all gluten free bread recipes at http://glutenfreerecipebox.com/category/recipes/bread .

      I hope this helps you!

      Carla

      1. 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

        1. 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.

          Carla

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