Whole Grain Gluten Free Dinner Rolls Recipe

While these rolls are a little hearty, they are extremely flavorful. They’re a healthier choice and satisfying. Three small balls of dough form into a lovely showcase of rolls that easily hold butter, peanut butter, or jam.

While my Soft Gluten Free Dinner Rolls Recipe has been a huge success for quite some now, I thought I would share a healthier version made with sorghum flour (or brown rice flour). I have a similar version of this recipe using slightly different ingredients here: Soft Gluten Free Buttermilk Dinner Rolls Recipe. However, the below recipe is my favorite. It’s not super light like the soft dinner rolls. They have more structure and taste creamier. They’re one of my husband’s favorites. He says he enjoys the flavor and texture, but more importantly, has a nice place to slit slightly open so that he can add his peanut butter. He toasts them, but rewarming in the microwave brings them back to a fresh baked state. I hope you enjoy them, as well.

Whole Grain Gluten Free Dinner Rolls Recipe


Prep Time: 20 minutes

Cook Time: 11 minutes

Total Time: 1 hour, 51 minutes

Yield: Makes 1 dozen rolls

Whole Grain Gluten Free Dinner Rolls Recipe

These gluten free rolls are simply amazing. They're not too hardy and not too soft. They really do remind you of gluten rolls.


  • 3/4 cup potato starch
  • 1/2 cup cornstarch
  • 1/2 cup sorghum flour
  • 1/4 cup brown rice flour
  • 1/4 cup non-fat milk powder
  • 2 tablespoons flax seed meal
  • 2-1/4 teaspoons instant dry yeast
  • 2 teaspoons gluten-free baking powder
  • 2 teaspoons xanthan gum
  • 1/2 teaspoon baking soda
  • 1/4 teaspoon salt
  • 3/4 cup non-fat gluten-free Greek yogurt
  • 3 tablespoons honey
  • 1/4 cup neutral-flavored oil
  • 2 large eggs, at room temperature
  • 3/4 teaspoon apple cider vinegar
  • 1 egg white, for egg wash
  • 1 tablespoon milk, for egg wash
  • 1 tablespoon butter, melted
  • Oil, for pan


  1. Oil a 12-cup muffin pan; set aside.
  2. Combine potato starch, cornstarch, sorghum flour, brown rice flour, non-fat milk powder, flax seed meal, yeast, baking powder, xanthan gum, baking soda, and salt in the bowl of your stand mixer.
  3. In a separate bowl, whisk together yogurt, honey, oil, eggs, and vinegar.
  4. Add the wet to the dry ingredients. Beat on high speed until thoroughly combined.
  5. Oil a large bowl. Transfer the dough to the bowl. Cover it, and allow to rise in a warm environment, about 80°F, until doubled in size, about 40 minutes.
  6. Once the dough rises, dust your hands with starch. Scoop out 1 tablespoon of dough. Using your hands, gently roll it into a ball. Do not apply a lot of pressure. Continue this process, placing three balls in each muffin tin, dusting hands with starch, as needed. Set the pan aside to rise in about an 80°F environment for 30 minutes or until risen well above the rim.
  7. Preheat the oven to 350°F.
  8. Once the rolls rise, make the egg wash by whisking the egg white and milk together. Using a pastry brush, baste the tops of the rolls.
  9. Place the pan on the center shelf of your oven. Bake 10 minutes.
  10. Change the oven's temperature to high broil. Baste the rolls with melted butter. Broil until their tops turn golden brown, about 30 seconds.
  11. Serve immediately and freeze leftovers in a resealable storage bag. Microwave on low to reheat; or slice in half and toast.

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