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Gluten-Free Dinner Rolls

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Test Kitchen Approved
Total Time

Prep: 20 min. + rising Bake: 20 min. + cooling

Makes

9 rolls

Updated: Oct. 03, 2023
The dough for these gluten-free dinner rolls is stickier than traditional yeast bread, but if you keep beating for two to three minutes in the mixer, it becomes workable. The dough balls fit in the pan nicely with seven rolls on the perimeter and two in the middle. —Doris Kinney, Merrimack, New Hampshire
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Ingredients

  • 1 tablespoon active dry yeast
  • 2 tablespoons sugar
  • 1 cup warm fat-free milk (110° to 115°)
  • 2 large eggs, room temperature
  • 3 tablespoons canola oil
  • 1 teaspoon cider vinegar
  • 2-1/2 cups gluten-free all-purpose baking flour (without xanthan gum)
  • 2-1/2 teaspoons xanthan gum
  • 1 teaspoon unflavored gelatin
  • 1/2 teaspoon salt

Directions

  1. Grease a 9-in. round baking pan and sprinkle with gluten-free flour; set aside.
  2. In a small bowl, dissolve yeast and sugar in warm milk. In a stand mixer with a paddle attachment, combine the eggs, oil, vinegar and yeast mixture. Gradually beat in the flour, xanthan gum, gelatin and salt. Beat on low speed for 1 minute. Beat on medium for 2 minutes. (Dough will be sticky.)
  3. Drop batter by 1/3 cupfuls into prepared pan. Smooth the tops with a wet spatula. Cover and let rise in a warm place until dough reaches the top of pan and rolls are touching, about 25 minutes. Preheat oven to 375°.
  4. Bake until golden brown, 20-25 minutes. Cool in pan on a wire rack.
Gluten-Free Dinner Rolls Tips

Can you use instant yeast in this recipe?

When you’re using instant yeast instead of active dry yeast, you’ll need to reduce the amount. Use a quarter less than what the recipe calls for. So, if the recipe lists 1 teaspoon active dry yeast, you’ll want to use 3/4 teaspoon instant yeast. Then, skip the yeast proofing step and add the instant yeast straight into the dough mixture.

How should you measure gluten-free flour when making dinner rolls?

When you are doing any kind of gluten-free baking, it's important to spoon the flour into the measuring cup, then level with the flat side of a butter knife. Avoid scooping the flour with the measuring cup because you'll get too much flour.

What kinds of gluten-free flour can you use to make gluten-free dinner rolls?

Flours that are gluten-free include almond, amaranth, bean, buckwheat, coconut, corn, millet, rice, oat, quinoa, sorghum and teff. You can also buy gluten-free baking flour mixes; some of our favorites are Bob’s Red Mill or King Arthur Baking Company. You can also make your own with our gluten-free flour recipe!

What else can you add to this gluten-free dinner roll recipe?

These rolls are the perfect addition to any meal and you can customize them to match your entrees or theme. For Thanksgiving, try adding some savory chopped herbs like sage, rosemary and thyme. For a full gluten-free turkey day, check out some of our favorite gluten-free Thanksgiving recipes.

What can you do if the rolls don't rise?

If the rolls don't rise, first check the expiration date on your package of yeast to make sure it's still good. Next, make sure the environment is warm, but not hot. Consider preheating your oven for five minutes, then turn it off. Let the rolls rise in the warm oven with the door cracked open. Remember, these rolls won't rise as much as traditional yeast rolls. They will expand slightly and rise just to the top of the pan.

Should you use a round pan when making gluten-free dinner rolls?

It’s important to bake these rolls inside a round pan or similarly walled baking vessel to keep the shape of your rolls. Gluten-free rolls have more of a batter than a stiff dough like typical bread recipes have, so they need the guidance of the pan to stay together.

Can you make gluten-free dinner rolls ahead of time?

Keeping gluten-free rolls in the freezer can be handy when having guests over. Once the rolls are baked, let them cool completely. This will prevent them from becoming soggy or moldy. Wrap the rolls tightly in plastic wrap, then wrap in foil or freezer paper. The double-wrap is your secret weapon for freshness.

—Maggie Knoebel, Taste of Home Associate Recipe Editor/Test Cook and Peggy Woodward, Taste of Home Senior Food Editor

Nutrition Facts

1 roll: 196 calories, 7g fat (1g saturated fat), 42mg cholesterol, 168mg sodium, 30g carbohydrate (5g sugars, 4g fiber), 6g protein.