Soft Dairy-Free Gluten-Free Dinner Rolls Recipe

Baking Homemade Gluten-Free Bread

Over the past year I’ve tested many gluten-free bread recipes and settled on a handful we bake again and again — from no-knead loaves and easy naan to rosemary focaccia and soft sandwich bread. Experimenting with different flours and techniques led me to several yeast breads I’m proud of, including buckwheat, brown rice, sorghum, and quinoa-based loaves.

The Search for Perfect Gluten-Free Yeast Rolls

I’ve been determined to create the perfect gluten-free dinner roll: soft, light, and fluffy, with the appearance and texture of a classic white roll rather than a dense, hard ball. After many failed attempts and plenty of recipe testing, the results finally came together.

At Long Last — A Roll Recipe that Works Wonders

After months of testing, notes, and discarded batches, I finally developed a reliable recipe for soft gluten-free dinner rolls. These rolls rise nicely, bake up golden, and have a tender crumb — perfect for holiday meals or everyday dinner service.

Why This Recipe Works

• Easy to Make: Simple steps mean you don’t need advanced gluten-free baking skills to succeed.
• Short Hands-On Time: Only about 15 minutes of active prep, including shaping.
• Quick Rise: A single 30-minute rise is all that’s needed before baking — no kneading required.
• Soft, Fluffy, and Golden: The rolls bake to a tender, fluffy crumb with a golden exterior every time.
• Gluten-Free and Dairy-Free: The recipe uses a gluten-free flour blend and coconut oil, making it suitable for those avoiding gluten and dairy.

Ingredients You’ll Need

Below is an overview of the ingredients. For exact measurements, see the recipe card later in the post.

Ingredient Notes and Substitutions

• Gluten-Free Flour Blend: Choose a lighter blend (rice flour, tapioca or potato starch, corn starch) for a softer result. Avoid heavy flours like chickpea for this recipe.
• Xanthan Gum: Add an extra teaspoon even if your blend already contains it — it improves structure and texture.
• Baking Powder: Used alongside yeast to boost lift and lighten the rolls. Use certified gluten-free baking powder if needed.
• Sugar: Yeast needs sugar to activate. Light brown, white, or cane sugar all work.
• Yeast: Instant dry yeast is convenient because it doesn’t require proofing. If using active yeast, dissolve it in warm water and sugar first.
• Warm Water: Aim for 105–115°F (40–46°C) to activate the yeast without killing it. You can substitute warm milk if preferred.
• Egg: The egg helps create a lighter crumb; I haven’t tested reliable egg replacements for this recipe.
• Apple Cider Vinegar: A small amount creates a mildly acidic environment that helps with rise. Other vinegars will work in a pinch.
• Coconut Oil: Refined coconut oil has a neutral flavor; melted vegan or regular butter can be used if dairy is acceptable.
• Egg Wash: Brushing the rolls with an egg wash before baking gives a glossy, golden finish. Olive oil is an alternative for a dairy-free finish.

How to Make Gluten-Free Dinner Rolls (Step by Step)

1. Mix Dry Ingredients

In a large bowl, whisk together gluten-free all-purpose flour, xanthan gum, salt, baking powder, sugar, and instant dry yeast until evenly combined.

2. Add Wet Ingredients

Add warm water, beaten egg, apple cider vinegar, and melted coconut oil. Mix thoroughly until you have a thick, uniform batter-like dough.

3. Divide Dough into Portions

Grease a 10″ x 7″ baking pan. Use a large cookie scoop to portion 12 equal mounds of dough into the pan in rows.

4. Shape Dough

Grease your hands and shape each portion into a smooth ball. Place the balls in the pan and smooth the tops with wet fingertips as needed.

5. Let Rise

Cover the pan and let the rolls rise in a warm place for about 30 minutes, until roughly doubled. Meanwhile preheat the oven to 350°F and position the rack in the middle.

6. Brush Rolls and Bake

Brush the tops with egg wash if using, then bake for 30 minutes or until the tops are golden brown and the rolls are set.

7. Cool and Enjoy

Remove the pan from the oven and allow the rolls to cool for at least 15 minutes before serving so the crumb can set properly.

Tips and Tricks

• Grease Hands to Shape: The dough is wet and sticky — greased hands prevent sticking and help form smoother balls.
• Smooth Tops: Dip fingers in water to smooth any rough spots before rising.
• Let Rolls Cool: Wait at least 15 minutes before slicing or serving to avoid a gummy texture.
• Extra Fiber: Replace up to 1/2 cup of the flour blend with brown rice flour or add 1/4 teaspoon psyllium husk powder for more fiber.

Recipe FAQs

Other Gluten-Free Breads You’ll Love

• Gluten-Free Artisan Bread (Dairy-Free)
• Soft, Fluffy Gluten-Free Sandwich Bread
• Pumpkin Dinner Rolls (Gluten-Free, Dairy-Free)
• Buckwheat, Brown Rice, Sorghum, and Quinoa Breads
• Gluten-Free Pizza Crust and Focaccia options

P.S. If you try this recipe, please consider leaving a rating or review. I appreciate feedback and hope you enjoy these rolls. Sign up for email updates if you’d like new recipes delivered to your inbox.

Ingredients

• 2 3/4 cups gluten-free all-purpose flour (blend of lighter flours/starches recommended)
• 1 teaspoon xanthan gum
• 1 teaspoon salt
• 1 teaspoon baking powder
• 1 1/2 tablespoons light brown sugar
• 2 1/4 teaspoons instant dry yeast
• 1 1/4 cups warm water (about 105–115°F)
• 1 large egg, beaten
• 1 teaspoon apple cider vinegar
• 2 tablespoons melted coconut oil
• Egg wash for brushing, optional

Instructions

1. Mix dry ingredients: Whisk flour, xanthan gum, salt, baking powder, sugar, and yeast in a large bowl.
2. Add wet ingredients: Stir in warm water, beaten egg, vinegar, and melted coconut oil until a thick, uniform batter forms.
3. Shape dough: Grease a 10″ x 7″ pan. Use a large scoop to portion 12 equal mounds, then shape into smooth balls with greased hands and arrange in the pan.
4. Let rise: Cover and let rise in a warm, draft-free spot for about 30 minutes until roughly doubled. Preheat oven to 350°F.
5. Brush: Brush tops with egg wash if desired.
6. Bake: Bake 30 minutes until golden brown on top.
7. Cool: Cool on a wire rack for at least 15 minutes before serving.

Notes

Use a light gluten-free flour blend for best texture. An extra teaspoon of xanthan gum improves structure. If using active yeast, proof it first in warm water and sugar. Let rolls cool before slicing to avoid a gummy texture. Store in an airtight container in the fridge up to 5 days or freeze up to 3 months.

This recipe was updated to include clearer step-by-step instructions.