I finally perfected Quick Gluten Free Dinner Rolls and I’m sharing my gluten and dairy free recipe plus the pantry-friendly tips that made it work for me.

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Yes you can eat bread again. I was skeptical but after a few tries I finally nailed soft, pillowy rolls that actually tastes like real dinner rolls.

Using a good gluten free all purpose flour blend and active dry yeast, these come out with a tender crumb and a light rise even while keeping them dairy free. They fit into my weeknight rhythm and I keep telling friends about the Gluten Free Dinner Rolls Easy and my favorite Gluten Free Yeast Rolls that rise like normal bread, not some sad puck.

If you miss bread but hate fuss, these might surprise you.

Ingredients

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Active dry yeast wakes the dough, adds subtle tang and airy rise, small protein.
GF flour brings carbs for structure, plus often fiber sometimes xanthan gum adds chew.
Eggs give protein fat and lift, flax eggs add omega fats and extra fiber.
Warm dairy free milk adds moisture mild sweetness and helps dissolve yeast for activation.
Olive oil keeps rolls moist adds healthy fats and a subtle savory note.
Apple cider vinegar brightens flavor helps dough rise a bit and improves crumb slight tang.
Tapioca starch lightens crumb gives stretch and crispy exterior when used sparingly dont overuse.
Sugar feeds yeast for fermentation and browning salt controls flavor and yeast activity.

Ingredient Quantities

2 1/4 teaspoons active dry yeast (1 packet)

1 cup warm unsweetened dairy free milk or warm water (about 105 to 115°F)

2 tablespoons granulated sugar

3 cups gluten free all purpose flour blend (preferably one with xanthan gum, if it dont have it add 1 teaspoon xanthan gum)

1 teaspoon fine sea salt

2 large eggs, room temperature (or 2 flax eggs: 2 tablespoons ground flaxseed + 6 tablespoons water)

1/4 cup olive oil or melted dairy free butter

1 teaspoon apple cider vinegar

2 tablespoons melted dairy free butter or olive oil for brushing, optional

1 tablespoon tapioca starch or potato starch, optional for a lighter crumb

How to Make this

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1. If using flax eggs, mix 2 tablespoons ground flaxseed with 6 tablespoons water and let sit 5 minutes until gelled; meanwhile warm 1 cup unsweetened dairy free milk or water to about 105 to 115°F and stir in 2 tablespoons granulated sugar, then sprinkle 2 1/4 teaspoons active dry yeast on top, stir once and let sit 5 to 10 minutes until foamy.

2. In a large bowl whisk together 3 cups gluten free all purpose flour blend, 1 teaspoon fine sea salt, and if your blend does not already contain xanthan gum add 1 teaspoon xanthan gum; if you want a lighter crumb stir in 1 tablespoon tapioca starch or potato starch.

3. In a separate bowl beat 2 large room temperature eggs (or your prepared flax eggs) with 1/4 cup olive oil or melted dairy free butter and 1 teaspoon apple cider vinegar until combined.

4. Pour the foamy yeast mixture and the egg/oil mixture into the dry ingredients and mix with a stand mixer on medium using a paddle or with a hand mixer for about 3 to 5 minutes; the dough will be wetter and stickier than wheat dough, thats normal. If it seems impossibly thick add 1 tablespoon warm liquid at a time until it comes together.

5. Oil a clean bowl, scrape the sticky dough into it, cover tightly with plastic wrap or a kitchen towel and let rise in a warm draft free spot for about 45 to 60 minutes until puffed.

6. Preheat oven to 375°F and grease a 9×13-inch baking pan or line with parchment. Using wet or oiled hands, divide the dough into 10 to 12 equal pieces and shape into balls (a cookie scoop helps), place them spaced in the pan so they will touch as they rise.

7. Cover the pan loosely and let the rolls rise again for 20 to 30 minutes until noticeably puffy. This second rise is quick, dont skip it.

8. If you like, brush the tops with 2 tablespoons melted dairy free butter or olive oil just before baking. Bake at 375°F for 18 to 25 minutes until golden brown on top and a toothpick comes out mostly clean.

9. Remove from oven and immediately brush again with the melted dairy free butter or olive oil for a soft shiny crust, then let the rolls cool in the pan about 10 minutes so the crumb sets before pulling them apart.

10. Store cooled rolls in an airtight container at room temp for 1 to 2 days or freeze for longer; to refresh frozen or day-old rolls warm in a 300°F oven for 8 to 10 minutes. Quick tips: dont overmix once baked or they get gummy, use wet hands to shape to avoid sticking, and if your flour already has xanthan gum dont add extra.

Equipment Needed

1. Stand mixer with paddle attachment or a hand mixer
2. Two large mixing bowls (one for dry, one for wet)
3. Measuring cups and spoons (a kitchen scale helps if you got one)
4. Whisk and a rubber spatula / bowl scraper
5. Instant read thermometer for warming the milk to about 105 to 115°F
6. Small bowl or cup for making flax eggs (if using)
7. 9×13-inch baking pan plus parchment paper or nonstick spray
8. Cookie scoop or tablespoon and a little oil for wet hands when shaping
9. Pastry brush, plastic wrap or a kitchen towel, and oven mitts

FAQ

Q: Can I make these rolls vegan?

A: Yes. Use the 2 flax eggs (2 Tbsp ground flax + 6 Tbsp water), use warm water or a plant milk, and swap butter for olive oil or dairy free butter. Texture might be a bit different but they still turn out soft and tasty.

Q: My rolls came out dense, what went wrong?

A: Most common causes are dead yeast, liquid too hot or cold, or not enough rise time. Make sure liquid is about 105 to 115°F, proof the yeast 5 to 10 minutes until foamy, and give the dough a warm place to double (often 45 to 60 minutes). Also check your GF blend has xanthan gum or add 1 tsp, and dont skimp on hydration, GF dough often needs to be a bit wetter.

Q: Do I need xanthan gum or can I skip it?

A: If your gluten free flour blend already has xanthan gum, youre fine. If it doesnt add 1 teaspoon xanthan gum for structure and chew. If you prefer, psyllium husk can work too but the amounts differ so follow a psyllium-specific conversion.

Q: Can I use instant yeast instead of active dry yeast?

A: Yes. Use the same amount (2 1/4 tsp). Instant yeast can be mixed straight into the dry ingredients, but you can still proof it in the warm liquid if you want to confirm its alive.

Q: Can I make these ahead or freeze them?

A: Yup. You can bake, cool, then freeze rolls up to 3 months in an airtight bag. To reheat thaw then warm in a 300 to 325°F oven about 10 to 15 minutes. Or shape rolls, freeze them on a tray, then bag — bake from frozen adding a few extra minutes after they thaw a little.

Q: How do I get a nice golden, soft crust?

A: Brush tops with melted dairy free butter or olive oil before baking and right after they come out. An egg wash gives extra shine if youre not vegan. For a soft crust keep them covered with a clean towel as they cool so they dont get too crusty.

Easy Gluten Free Dinner Rolls Recipe Substitutions and Variations

Active dry yeast: use instant or rapid-rise yeast instead, about 25% less (so ~1 3/4 tsp) and you can stir it straight into the flour no proofing needed. Or if you got fresh (cake) yeast, use roughly 3 times the weight (about 21 g for one packet).
Warm unsweetened dairy free milk or water: swap for regular dairy milk, oat, almond or soy milk at the same temp. Want a tang, use buttermilk or make a dairy free “buttermilk” by adding 1 tsp lemon juice or vinegar to the cup and let it sit 5 minutes.
Eggs: flax or chia eggs work great (1 tbsp ground flax or chia + 3 tbsp water per egg), or use 1/4 cup applesauce per egg for extra moisture (rolls will be a bit denser), or a powdered egg replacer following package directions.
Tapioca or potato starch: substitute with arrowroot or cornstarch 1:1, arrowroot tends to give a lighter, less gummy crumb while cornstarch is fine and usually on hand.

Pro Tips

1. Proof the yeast right or start over. Warm the liquid so it feels just a bit warmer than your skin and give the yeast 5 to 10 minutes to get foamy. If it doesnt foam the yeast is probably dead, dont risk it or your rolls will be flat.

2. Embrace sticky gluten free dough. It should be wetter than wheat dough so dont add a bunch of extra flour. Use a stand mixer with a paddle or a hand mixer for the 3 to 5 minutes called for, and only add a tablespoon of liquid at a time if it feels impossible. Overmixing after the dough is combined will make the crumb gummy, so stop once it looks smooth and sticky.

3. Shaping and rising matter more than you think. Wet or oiled hands, and a cookie scoop, are lifesavers for shaping without a mess. Give the rolls a quick second rise in a warm draft free spot — this step is fast and if you skip it the rolls end up dense.

4. Little finishing hacks for better texture and shelf life. Stir a tablespoon of tapioca or potato starch into the flour for a lighter crumb and add 1 teaspoon xanthan gum only if your blend doesnt already have it. Brush with melted dairy free butter or olive oil right before and immediately after baking for a soft shiny top. Store airtight and refresh frozen or day old rolls in a 300F oven for 8 to 10 minutes or zap briefly with a damp paper towel in the microwave to make them soft again.