Don’t you love it when you finally find that amazing dinner roll that is so good, you serve it to your gluten eating friends and family and they love it too? These gluten free dairy free dinner rolls are those rolls.
These gluten free dairy free dinner rolls have all the qualities you love about bread:
Elasticity
Gluten free bread is at a disadvantage because there is no ‘gluten’ to give it that elastic quality that other breads have. But these rolls do a superb job of mimicking it.
Light and Fluffy
Tearing apart and biting into these rolls reveals a lovely interior with the perfect balance of pillow softness and nicely textured bread.
Nice Rise
Rolls after rising time
Tender, yeasty rolls – these are high on my list for gluten free dinner rolls. I set this pan near a just-used dishwasher. They loved it!
Tastes like Bread
No weird aftertaste. No gumminess. Nothing but the delicious taste of bread here.
And the best part is, these rolls are not complicated at all. I’ve made some complicated rolls (see my Gluten Free Cinnamon Rolls recipe), but these mix up nicely, rise high and bake up to a golden brown color.
Two things to note about the recipe for these gluten free dairy free dinner rolls:
1. Use Gluten-free-bread’s flour mix – other mixes may work, but my light flour mix definitely works.
2. Measure the flour mix. I don’t often use a scale for measuring flour, but in this case, exactness is needed. These rolls are too good to leave to chance! You should come out with about 2 cups of flour, but use a scale to be sure.
Get your ingredients out and get ready to enjoy some delicious, yeasty rolls, perfect for sharing with family and friends. Oh and if you need more than 9 rolls, don’t double the recipe – make 2 batches alongside each other.
If you enjoy this recipe, will you give it a rating?!
Very Best Gluten Free Dairy Free Dinner Rolls
Ingredients
- 2 cups Gluten Free Bread’s flour mix 11.5 oz.
- 1 ½ tsp. xanthan gum
- 2 tsp. instant yeast
- ¼ cup sugar
- 1 tsp. salt
- 1 cup warm water 105-110°
- 2 Tbsp. coconut oil melted
- 1 egg
- 1 tsp. apple cider vinegar
Instructions
- Lightly mix the Gluten Free Bread light flour mix, xanthan gum, instant yeast, sugar, and salt in the bowl of a stand mixer.
- With the mixer running on low speed, add in the water, melted coconut oil, egg, and cider vinegar.
- Mix the bread dough on medium speed 3 minutes. The dough will look slightly fluffy and pale yellow in color. It will be more like thick cake batter than bread dough.
- Spray a 9" round cake pan with cooking spray. Using a 1/3 cup measuring cup, scoop dough into 9 mounds in the pan, starting with one mound in the middle and then 8 more around the middle one.
- If you want your rolls to have a smooth look on the top, use the back of a spatula to lightly smooth out the bread dough.
- Cover the pan with a dry towel and let rise in a warm place for about 1 hour.
- Preheat your oven to 400°F.
- Bake rolls at 400°F for 26-28 minutes. The rolls will be golden brown and sound hollow when you tap on the top of the tops.
- Remove the rolls and place the pan on a wire rack to cool slightly before removing the rolls from the pan.
Video
Notes
- Don't double the recipe - make 2 batches side by side instead
- Let the rolls rise for the full hour
- The batter will look like thick cake batter - and that's ok!
Nutrition
Canada
Yum yum, these look amazing, just printed the recipe and can’t wait to try it. Thanks for sharing and I love your light flour mix.
Linnea
So good! My husband and aunt enjoyed them immensely. They are definitely better the day they are made, but were still good the next day.
I used a 1/4 cup to portion out the rolls instead of the 1/3 cup the recipe suggested.
Christine
Thanks Linnea – so glad you enjoyed them!
Christine
Sandra M
These look great! I have a question about adapting this recipe for keto eaters (since that is what we are). We use almond flour and some coconut flour. Do you have any good tips or suggestions about making a keto-friendly flour blend for baking things like this? I realize the texture won’t be quite the same but from my experience with using a biscuit recipe that has almond flour with baking powder, salt, egg or flax egg, and sour cream, it can be pretty good and fairly fluffy. I appreciate any suggestions you have! Thanks!
Sandra M
Oh, and we have xanthan gum too! 🙂 Thanks!
Christine
Hi Sandra,
Thanks for asking. So I am not too familiar with keto flour blends but from what I know about flour blends, you’d need almond flour with something like whey protein with your xanthan gum to most closely replicate a gluten free flour blend. I am not sure of amounts but it shouldn’t total more than 2 cups for these rolls – so maybe 1 3/4 cups almond flour. 3 Tbsp. whey protein and 1 Tbsp. psyllium husk, along with the xanthan gum. Curious as to how this turns out if you decide to try it.
~Christine
Cathy macaulay
Hi Christine, I would love to do these for my daughter but leave then unbaked ready in the fridge
for her to bake herself when she gets home. have you tried rising in the fridge ?
and would 3 hours be too long. thankyou
Christine
Hi Cathy,
Thanks for asking – I haven’t put these in the fridge to rise, but judging from what I do with other breads, that should be just fine. I have a cinnamon roll recipe that I do that with all the time 🙂 Just refrigerate right after portioning them in the pan and bring to room temperature before baking.
Hope she enjoys!
~Christine
Melody
This looks and sounds like a super yummy recipe! I have a couple of questions, though. I have a fructose intolerance and can’t have the ACV or brown rice (from the flour blend). Would lemon juice sub for the ACV? And is there a different flour, maybe oat flour, I could sub for the brown rice flour in the flour blend?
Christine
Hi Melody,
Sure, so yes, lemon juice would be a fine substitute and then for the brown rice flour, if you have sorghum flour, that might be a little more comparable to the brown rice flour. Here’s a chat for reference: https://gluten-free-bread.org/guide-to-gluten-free-flour-substitutes
Hope that helps!
Christine
Jeanette
Good morning. I took a chance with this recipe last night. First, they are actually the best turn out I have ever had for gf bread. But, they still were dense and did have a damper inside than I would have liked. They didn’t have that light and fluffy texture I was looking for. They tear inside of break apart. They’re heavy. I used a 9” round cake pan. And I definitely couldn’t get 9 1/3 cup rounds. Nowhere near enough batter. I followed everything exactly from mixing your flour recipe to, weighing the flour for the recipe, to setting a timer to mix the batter. They do taste good though! Any ideas you want to shoot my way? 🙂
Christine
Hi Jeanette,
Thanks for the feedback. Hm, so they are definitely different than regular, gluten rolls – you’ve probably tasted that ‘gumminess’ that a lot of gf breads suffer from… I worked really hard to avoid this and create something that anyone could serve to gluten eating friends and they’d actually enjoy it too!
I’m glad to hear you enjoyed them though. Not sure what I’d suggest, especially if you measured and mixed and baked as you mentioned.
Thanks again for making them!
Christine
Linnea
Very tasty and easy to make. They are best fresh, but are still good the next day.