About This Recipe
These gluten-free dinner rolls skip wheat flour entirely, relying on a rice flour blend, tapioca starch, and potato starch for a soft, golden crumb. Xanthan gum does the gluten's job, binding the sticky batter so it rises light and fluffy instead of dense or crumbly.
Canadian home cooks reach for these when someone at the holiday table needs a gluten-free roll that still pulls apart soft and warm, no one reaching past it for the regular bread basket.
Tips for the Best Gluten-Free Dinner Rolls
This dough looks like a thick, sticky batter, not something you can knead — that's normal for gluten-free rolls. Mix wet into dry for a full 3 to 4 minutes to activate the xanthan gum, and check for 200°F with a thermometer before pulling them from the oven.
What to Serve With It
Serve these warm alongside a Sunday roast or a bowl of pea soup, the way you would any dinner roll, with a pat of butter or maple butter melting in. They're sturdy enough to hold up next to tourtière or a big pot of chili at a potluck.
Storage & Reheating
Cool completely, then keep in an airtight container at room temperature for up to 2 days, or refrigerate for a week. Freeze extras individually wrapped for up to 3 months, and reheat or toast straight from frozen for the best texture, since gluten-free bread softens quickly.
