Gluten-Free Dinner Rolls
Gluten-Free Bread
Soft, golden dinner rolls made without any wheat flour. Nobody at the table will know the difference.
Prep Time
15 min
Proof Time
45 min
Bake Time
20 min
Servings
10
Calories
155
Ingredients
- 1½ cups rice flour blend
- ½ cup tapioca starch
- ¼ cup potato starch
- 2¼ tsp instant yeast
- 1 tsp xanthan gum
- 1 cup warm milk
- 2 tbsp honey
- 2 tbsp olive oil
- 1 tsp salt
- 2 large eggs
Instructions
- 1
Mix Dry
Combine rice flour, tapioca starch, potato starch, xanthan gum, yeast, and salt.
- 2
Mix Wet
Whisk warm milk, oil, honey, and eggs.
- 3
Combine
Add wet to dry and mix 3–4 minutes until a thick, sticky batter forms.
- 4
Rise
Pour into a greased pan. Cover and rise 30–45 minutes until nearly doubled.
- 5
Bake
Bake at 375°F (190°C) for 35–40 minutes until golden and internal temp reaches 200°F.
Baker's Notes
“Gluten-free bread dough is more like a thick batter than a traditional dough — that's completely normal. Don't keep adding flour trying to make it behave like wheat dough.”
— Baker Thomas Moreau
Nutrition Facts
155
cal
6g
Protein
4g
Fat
43g
Carbs
4g
Fiber
243mg
Sodium
Tips & Tricks
- •Xanthan gum replaces the binding role of gluten — don't skip it.
- •GF bread dough is more like a thick batter than a traditional dough — that's normal.
- •Toast GF bread for the best texture and flavour.
Reviews (4)
So glad I found this recipe. The instructions are clear and the result is consistently great. I've made it four times already and it's perfect every time.
Bakery-quality bread at home. I followed the recipe exactly and it turned out amazing. The proofing tips really helped.
Made this for a dinner party and everyone wanted the recipe. The bread was the star of the table — warm, crusty, and absolutely delicious.
Five stars! The crust was perfectly crispy and the crumb was soft and airy. I'll never buy store-bought bread again.
Baker Thomas Moreau
Head Baker & Recipe Developer
Red Seal Certified Baker
