Soft and fluffy gluten-free dinner rolls are the perfect side to just about any meal! Can be made vegan by omitting the egg and substituting the honey with another sweetener.
Good gluten-free bread is hard to come by. There aren’t many options in the store that don’t taste like cardboard, so I find it’s much tastier to make it at home. If you’ve ever baked regular gluten-filled bread from scratch, you basically have to throw out everything you know about bread making for gluten-free breads. There’s no kneading and the dough looks more like muffin batter than the soft malleable mixture you might be used to handling. The nice thing about it is that you essentially just stir all of the ingredients together in one bowl, then scoop the batter into your baking dish. It may appear that the batter needs more flour, but I find that wet gluten-free batters make more moist and soft breads. I’ve made recipes where the dough can be handled and shaped like regular gluten dough and although they look pretty coming out of the oven, they usually turn into hockey pucks shortly after they cool. These rolls kind of meld together as they rise and bake, but they stay super fluffy and soft, even into the next day. I like baking them in a loaf pan to help them rise taller instead of spreading into wide and flat rolls, but you could also bake them in a muffin pan for individual muffin-shaped rolls, if you prefer. Either way they are soft and fluffy, like a good roll should be! (Even if they look kind of like cornbread in the photos! 😜) Please let me know how it goes if you give them a try! Enjoy!
- 1⅓ cup gluten-free cup for cup flour blend (I used King Arthur Gluten-Free Measure for Measure Flour)
- ⅔ cup blanched almond flour
- 3 tablespoon honey, pure cane sugar, or other sweetener of choice
- 1½ teaspoon instant/rapid rise yeast
- 1 teaspoon aluminum free baking powder
- ½ teaspoon xanthan gum
- ½ teaspoon salt
- 1 cup warm water
- 2 tablespoons oil of choice
- ½ teaspoon apple cider vinegar
- 1 egg, at room temperature (can omit, but rolls will be more dense)
- Line a loaf pan* with parchment paper (see notes) and set aside. Can also use a greased pie pan or muffin pan.
- In a medium mixing bowl, combine flours, sweetener, yeast, baking powder, xanthan gum, and salt.
- Stir in warm water, oil, vinegar, and egg, mixing until batter is smooth. Let rest for 5 minutes.
- Preheat oven to 350ºF. Scoop dough out by heaping ¼ cup (I used anice cream scooper) and place into prepared pan side by side. I got about 8-ish scoops. Use wet fingers to smooth the tops of the rolls.
- Cover and let rise in a warm place for 20–30 minutes, or until almost double in size.
- Bake in preheated oven for 25-30 minutes, or just until the center of the rolls are fluffy and cooked thoroughly. Time may vary depending on the pan you use.
- Store leftovers in an airtight container or wrap well and freeze for later use.