Gluten Free Dinner Rolls

Gluten Free Dinner Rolls | Glutenfree-jenny.comI find that baking bread is one of the hardest things to make gluten free, without gums and still taste like good old bread.

So when I find a recipe that I can adapt (and it works!) I am so thankful.

These gluten free dinner rolls are so delicious, it’s hard to just have one.  They are easy to make, don’t take much time and they turned out great. (Thanks mom for making these!)


  • 2 tbsp dry active yeast
  • 2 tbsp Wholesome Sweeteners Organic Sugar
  • 1 cup almond milk
  • 1 tbsp psyllium husks
  • 1 1/2 cup white rice flour
  • 1 1/2 cup sweet rice flour
  • 3/4 cup potato starch
  • 1/2 cup tapioca starch
  • 2 tbsp flax seed
  • 1 1/2 tsp sea salt
  • 1 tbsp baking powder
  • 3 large organic eggs, divided
  • 4 tbsp organic butter
  • 1 cup organic 1 % milk
  • 2 tbsp honey (or maple syrup)
  • 1 tsp apple cider vinegar


Combine the yeast, sugar and warmed milk in a small bowl and whisk to dissolve the sugar. Let sit for 6 – 8 minutes or until the mixture is foamy and had increased in volume.  Add psyllium husks and stir once more.

Combine the flours, starches, flax, salt and baking powder in the bowl of an electric mixer fitted with the whisk attachment. Mix for 30 seconds on medium-low to combine and break up any lumps in the potato starch.

Add to the yeast mixture, 2 eggs, melted butter , honey and vinegar then add everything to the dry ingredients including 1 cup of organic milk. Mix on medium low until combined. Scrap down the sides of the bowl, turn the mixer on high and mix for 3 minutes. You should have a very thick, smooth batter.

Brush 2 standard muffin pans with melted butter.

Spoon the batter into the prepared muffin pans, filling about ¾ full. Cover with a kitchen towel and place in a warm, draft free place to rise. Let rise for 35 minutes or until the dough has almost doubled in size.

Preheat the oven to 375 degrees.  Beat the remaining egg with 1 teaspoon of water very well with a fork. Gently brush the tops of each roll with the beaten egg.

Bake for 17 – 18 minutes or until golden brown. Let cool in the pans for 15 minutes.

The rolls can be made ahead.  Bake them, let them cool in the pans, wrap with plastic wrap and refrigerate for up to 2 days. Warm for a few minutes in a 350 degree oven.   Makes about 20 dinner rolls.


4 thoughts on “Gluten Free Dinner Rolls

  1. I love that this looks like a healthy recipe without the use of gums. I have a 4 year old grandson that we recently discovered is also allergic to eggs. Is there any way to adapt this to egg free also? I am trying to find recipes for bread and rolls that he can eat. Any help you can give me would be greatly appreciated.

    • Deborah,

      To replace eggs in any recipe you can use: 1/3 cup applesauce, or 1/4 cup of yogurt, or 1/2 mashed banana, or 1/4 cup of vegetable oil. I haven’t tried this recipe with anyone these replacements but plain yogurt or oil seem like the best choices. If you would like something more nutritious then I recommend using 3 Tablespoons water and 1 Tablespoon golden flax meal mixed together. Hope this helps…j

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