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.
If you want to buy just one gluten-free flour, we highly recommend the Pillsbury all-purpose gluten-free flour. Not only is it our favorite gluten-free flour, and easy to use in gluten-free recipes, but it's also one of the few gluten-free flours currently on the market that is recommended for baking with yeast.
Apple Cider Vinegar – Superpower your Gluten-Free Kitchen! Apple cider vinegar is often used in baking, but why? It is a great leavening agent, but it also has powerful flavour enhancing properties. I find it adds the perfect amount of depth of flavour, and helps activate baking soda creating a lovely airy texture.
However, these alternative flours do not have the same properties as wheat flour, which can make baking gluten-free bread a challenge. One of the main challenges in making gluten-free bread is achieving the same texture and rise as traditional wheat bread.
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.
Gluten-free goods tend to brown faster and take longer to cook through. So they need to be baked at a slightly lower temperature, for a slightly longer time. Every recipe is different, but in general, try lowering the temperature by 25 degrees and baking the item for 15 minutes longer.
Should the dough rise once or twice? It is often said that gluten-free yeast dough should only be allowed to rise once. This is what I also believed for a long time, but it is not true. There are enough recipes in which the dough is successfully risen twice.
In fact, baker's yeast reacts well with gluten-free all-purpose flour and other gluten-free flours like rice flour for baking gluten-free bread recipes and pastries. It's not so much the yeast you have to worry about when sticking to a gluten-free diet.
Most yeast is gluten-free, but some kinds of yeast do contain gluten. The most common kinds of yeast used for baking, like baker's yeast and active dry yeast, are gluten-free.
Developing baked gluten-free (GF) products is difficult since gluten is essential for many organoleptic properties like texture and taste. Egg white proteins (EW) show strong cohesive behavior with excellent foaming capacity and stability, which may improve both organoleptic quality and nutritional value of GF bread.
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.
Care needs to be taken when baking breads with greater than 140% hydration (this equates to 630 ml of water per 450 g of Bakers' Magic Gluten free flour). The higher the hydration percent the increased possibility of Caverns forming (See Holes above).
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.
When making gluten-free breads, flatbreads, etc., Psyllium husk acts similarly to the way gluten would act in traditional wheat bread. It provides the binding properties and elasticity that helps the dough become workable. It gives the structure and support for the bread to rise, as well.
Hobby: Calligraphy, Rowing, Vacation, Geocaching, Web surfing, Electronics, Electronics
Introduction: My name is Msgr. Benton Quitzon, I am a comfortable, charming, thankful, happy, adventurous, handsome, precious person who loves writing and wants to share my knowledge and understanding with you.
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