Soft & Light Gluten Free Red Pepper Rolls

These soft, light gluten free red pepper rolls were such a pleasant surprise for us. I don’t use the word phenomenal very often, but it’s the only word that truly describes these rolls. Both the flavor and texture are pretty incredible. If you’re not a hot and spicy person, I’ve added sun dried tomatoes as a substitute for the red peppers. Serve them with breakfast or lunch sandwiches, as dinner rolls, or a snack with butter. No matter which way you serve them, I know you’ll enjoy this recipe!

Soft & Light Gluten Free Red Pepper Rolls

Prep Time: 25 minutes

Cook Time: 15 minutes

Total Time: 1 hour, 43 minutes

Yield: Makes 6 rolls

Soft & Light Gluten Free Red Pepper Rolls

The most phenomenal rolls you'll ever have with a light and soft texture. I'm naming these rolls the gluten free recipe of the year!


    For the Rolls:
  • 1/4 cup water, heated to 100 - 115°F
  • Scant* 1 tablespoon honey, agave, or sugar
  • 1 teaspoon instant yeast
  • 1/2 cup white rice flour, plus more for dusting
  • 1/2 cup potato starch (or more cornstarch)
  • 2 tablespoons cornstarch (or more potato starch)
  • 1 tablespoon crushed red pepper flakes** (or minced sun dried tomatoes)
  • 1 tablespoon grated Parmesan cheese (or Kraft canister) (or gluten free nutritional yeast*** and cashew butter for dairy-free)
  • 1 teaspoon xanthan gum (or guar gum)
  • 1/2 teaspoon fresh minced rosemary
  • 1/4 + 1/8 teaspoon salt
  • 1/4 teaspoon gluten-free baking powder
  • 1/8 teaspoon ground thyme
  • 1 large egg, at room temperature, beaten
  • 1/4 cup milk (or rice milk) (I used 1 teaspoon heavy whipping cream + remaining 2% low-fat milk)
  • 2 tablespoons olive oil, plus more for pan
  • 1 tablespoon butter or gluten free margarine, melted (or oil), for basting
  • For the Egg Wash:
  • 1 large egg, at room temperature
  • 1 teaspoon water, for basting


  1. Oil a 6-cup jumbo muffin pan; set aside.
  2. Add honey to the warm water and stir. Add yeast and stir again. Allow the mixture to rest for at least 5 minutes or until it becomes foamy on top.
  3. In the bowl of your mixer fitted with the whisk/balloon attachment, add white rice flour, potato starch, cornstarch, red pepper flakes, Parmesan cheese, xanthan gum, rosemary, salt, baking powder, and thyme; run on low to combine.
  4. In a separate bowl, whisk together eggs, milk, oil; add to the mixer. Also, add the yeast mixture. Beat on medium speed until smooth (1 minute if using a KitchenAid mixer). Gather the dough into one mound. Set aside to rise in an 80ºF environment for 45 minutes.
  5. Distribute the dough evenly among the 6 cups. Using wet fingers, smooth out the tops.
  6. Brush the tops with melted butter; set aside to rise for an additional 15 minutes.
  7. While the dough rises, preheat the oven to 425°F.
  8. Whisk together the egg and 1 teaspoon of water; brush on top of the risen buns.
  9. Bake on the center rack of the oven for a total of 11 minutes, rotating pan mid-baking for even browning if your oven has some hot spots.
  10. Increase the temperature to 500°F for 3 - 4 minutes or until deep golden brown.
  11. Remove the pan from the oven and allow to set in the pan for about 3 minutes. Then transfer the rolls to a wire rack to cool.
  12. Slice in half prior to serving. Serve with egg, gluten free breakfast meat, and/or cheese, burgers, gluten free luncheon meat, or with butter. They also can be toasted.
  13. To store, once completely cool, freeze leftovers in a single layer in a gallon-size freezer bags. Defrost rolls in the microwave on low heat or at room temperature. Reheat by microwaving on a low temperature or slicing in half and toasting.


Makes 6 rolls

*Scant = a little less than Honey and agave make the buns softer.

**This recipe has been updated to half the original amount of crushed red peppers. The original 2 tablespoons were more than our bodies could handle. If your peppers are super hot, cut it in half again, at least.

***Nutritional yeast tastes a little cheesy, but I recommend perhaps 1/4 teaspoon additional salt when using.

7 Replies to “Soft & Light Gluten Free Red Pepper Rolls”

  1. From a Facebook group member,

    “I can’t believe it!!! I read the recipe and they used the word “phenomenal “ I’ve been baking gf bread for my daughter for the past 15 years and that’s never been a word we used…so I thought I’d give them a try today… omg… they really are phenomenal!! Can’t thank you enough for this recipe!!!” ~ JAR

    1. Bjday,

      On a PC, on the left side of all recipes, you’ll find a sidebar. First, you’ll see a photo of Carla. Underneath the photo, there are several links to pages beginning with the home page. Scroll down below all of these links, and you’ll see icons for Facebook, Twitter, and more. Then you’ll see the “Join Now” image. Underneath this image is the Categories dropdown menu. Just underneath the dropdown menu is a box for “Search”. Type the recipe name you want in the field underneath the word “Search. Then click “Enter”, Search, or “Go” depending upon what your device shows.

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