These are the best yeasted Soft Gluten-Free Dinner Rolls! You can also transform this recipe into a gluten-free sourdough version with some GF sourdough starter.
Do you prefer pull-apart or free-form soft gluten-free dinner rolls? Lucky for you because in this post, I include details for both with a step-by-step video to help you make them!
Not only are these rolls soft and squishy, but they’re also gluten-free, and allergen-friendly (no wheat, eggs, dairy, nuts, peanuts, or soy). This yummy recipe is also vegan, refined sugar-free and xanthan gum-free.
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Soft Gluten-Free Dinner Rolls (Vegan)
Have you been looking for a good dinner roll recipe, but all you keep finding are the gluten-free ones with lots of eggs in them?
No worries! I got you! For a recipe without gluten/wheat, dairy or eggs, you will be impressed with the fantastic texture and flavour these rolls have.
How-To Video
What to Expect
This recipe is simple and fun to make. Once you watch the How-To Video, everything will make sense.
If you have questions before making the rolls, you can ask in the comments here or in the comments of the YouTube video.
Overview
This recipe includes a few preparation steps:
- Making homemade plant milk
(hemp milk is great, but you can use any storebought plant milk) - Preparing the yeast/psyllium mixture
- Mixing the ingredients
- Rising the dough
- Dividing the dough
- Rolling out each piece of dough
- Placing the rolls in a baking dish
- Brushing the rolls with oil/milk (optional)
- Baking the rolls
- Cooling the rolls
Baking Tools
- Small bowl(s)
- Measuring cups
- Measuring spoons
- Scale if you want to weigh your ingredients
- Large mixing bowl (clear is great)
- Sifter or sieve
- Spoon(s)
- Baking sheet or 8 x 8-inch baking dish
- Plastic wrap, silicon cover, or clean tea towel
- Unbleached parchment paper
Pull-Apart or Free-Form
This dinner roll recipe is the same whether you decide to roll them and bake them in a square 8 x 8-in dish or on parchment lined baking sheet.
The main difference is that the free-form version will get more golden all around which makes them perfect for burgers.
The pull-apart rolls stay nice and soft because they bake so tightly together.
Baking Stone
In the video, on the bottom oven rack, I placed a pizza baking stone. You can also see it in the photo above. It’s pretty much always in my oven, and I plan on investing in a larger one this year, either baking tiles or large baking steel.
You can preheat the baking stone at the same time as your oven. It will get hot. Once you place the dough in the oven, the stone will help to distribute and concentrate a nice amount of heat directly to your baked goods. Doing so can help the rise and texture of your gluten-free bread.
Substitutes
The ingredients I used in this recipe are what I recommend. If you want to replace the flours and starches with all-purpose gluten-free flour, that will be up to you to try!
If you try it and it works well, please rate and comment on the recipe below to let others know what worked for you.
Note that my recipe doesn’t include xanthan gum, and some gluten-free flour mixes do. It can improve the texture, but I prefer avoiding gums because it’s better for people with digestive issues.
If you’re looking for extra guidance on substitutions, you can ask in the comments below.
Previous Recipe
Easy Gluten-Free Vegan Cinnamon Rolls (yeasted version)
Gluten-Free Sourdough Cinnamon Rolls (wild natural yeast)
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ALLERGEN NOTICE: Make sure the ingredients you purchase are prepared in a facility free from the top allergens you avoid. Gluten-free products should be certified GF and clearly labelled. Consult your medical professional with your dietary questions. Even certified gluten-free ingredients such as GF oats, corn, seeds, etc., can create health problems for individuals following a GF diet. Always consult a medical professional if unsure about ingredients for your needs.
Print
Soft Gluten-Free Dinner Rolls
- Prep Time: 15 minutes (+ 2 hours rising/hands off time)
- Cook Time: 25-30 minutes
- Total Time: 2:45 hours Makes 9 rolls
- Yield: 9 rolls 1x
- Category: Bread
- Method: Oven-Baked
- Cuisine: Gluten-Free, Plant-Based, Vegan, Nut-Free, Allergen-Friendly, Oil-Free
- Diet: Gluten Free
Description
These pull-apart or free-form dinner rolls are soft and squishy, and they’re also gluten-free, vegan, allergen-friendly, refined sugar-free and xanthan gum-free! This recipe includes a step-by-step video to help you make them!
Gluten-Free Sourdough Rolls recipe and how-to video.
Ingredients
- 1 cup light buckwheat flour (120g)
- 1/2 cup white rice flour (70g)
- 1/2 cup brown rice flour (65g)
- 1/2 cup tapioca flour/starch* (60g)
- 1/2 cup potato starch (70g)
- 1/2 cup seed or nut flour** (50-60g)
- 1/2 tablespoon fine grey sea salt (6g)
- 1 tablespoon coconut palm sugar (8g) (or maple syrup)
- 2 tablespoons psyllium husk (whole) (14g)
- 2 teaspoons active dry yeast (10g)
- 1 cup warm water (+ 2 tablespoons if necessary)***
- 1 cup homemade hemp milk****
- Olive oil or coconut oil (optional)
Baking Tools
- Small bowl(s)
- Measuring cups
- Measuring spoons
- Scale if you want to weigh your ingredients
- Large mixing bowl (clear is great)
- Sifter or sieve
- Spoon(s)
- Baking sheet or 8 x 8-inch baking dish
- Plastic wrap, silicon cover, or clean tea towel
- Unbleached Parchment paper
Instructions
Before you begin, please watch the recipe video to help you make these Soft Gluten-Free Dinner Rolls.
Step 1
To start, measure (or weigh) and sift all the dry ingredients. This step is essential to avoid little clumps of starch or flour in your rolls.
Step 2
Combine the warm water, yeast and psyllium husk in a small bowl and gently mix. Let the mixture sit for at least 5 minutes. To help you sift your dry ingredients, place a sieve over the top of your large mixing bowl and, one at a time, add the dry ingredients and push them through the sieve. Remove the sieve and gently mix the ingredients in the bowl. Add the gelled yeast/psyllium mixture and the hemp milk and mix in until all the dry and wet ingredients are well incorporated. It’s important not to leave any dry bits of flour at the bottom. If you have leftover dry ingredients at the bottom, this is when you can add 1-2 tablespoons (maybe more) of water or milk and finish mixing the dough.
Step 3
Cover the bowl and let it rise in a warm area for 2 hours or until the dough has grown a bit in size.
Step 4
Once ready to bake, preheat your oven to 400° F. Lightly grease your oven-safe dish (see Baking Dish Options below) with a little olive or coconut oil. If you don’t want to use oil, line your baking dish with a piece of unbleached parchment to prevent sticking.
Baking Dish Options:
If you chose an 8 x 8-in dish, your rolls will rise and bake closely together in a pull-apart style. Doing so creates very soft rolls that are delicious with a buttery spread or homemade jam.
You can also space out each dough ball onto a parchment-lined baking sheet. Baking the rolls in a free-form way will make them more golden in colour. The texture won’t be as soft this way, but this method is excellent to make tasty sandwich or burger buns.
Step 5
With a soft spatula or spoon, gently transfer the dough to a flour-dusted board or clean kitchen counter. Brown rice or buckwheat flour is great for this. Pick up the dough and let it stretch a bit then fold it a few times to create a large roll, about 12 inches wide. You will then use a large knife or dough scraper to divide the roll into 9 equal pieces. You can dust your hands and the divided dough with a little extra flour to prevent sticking. Proceed to roll each piece, in your hands or on the counter, into a ball. Place each one in your baking dish or sheet. Try not to overhandle the dough. Watch the How-To Video to help you.
Step 6
Transfer the baking dish or sheet to the oven and bake the rolls for about 25-30 minutes. If making the free-form version, you could consider creating a tent with a piece of aluminum foil for the first half of the baking time, but it’s not completely necessary. NOTE: The pull-apart version baked for 30 minutes and the free-form rolls baked for 28 minutes.
Step 7
Once baked, if you make the pull-apart version, let them cool in the dish for about 5 minutes. Then proceed to remove the rolls from the dish and place them on a cooling rack to prevent them from getting soggy. If you try the free-form rolls, you can place them on a cooling rack as soon as you remove them from the oven. Let them cool a little. Best enjoyed fresh!
Storage Tips
Once cooled, wrap these rolls in a clean tea towel for one day. Placing them in a glass container or plastic bag will keep them fresh for a couple of days. You can store them in the fridge for longer or freeze them. If freezing the rolls, you can slice them in half before transferring them to the freezer. Warming up or toasting the leftovers is highly recommended.
Notes
*Arrowroot starch flour is an excellent substitute for tapioca flour.
**I’ve tested organic raw sunflower, pumpkin and also tried almond meal flour. Only use almond flour if you are not allergic.
***For the best bread, please use non-chlorinated water. Filtered and spring water works best.
****You can try other kinds of plant-based milk. I often use hemp milk as it’s allergen-friendly and a wonderful 2-ingredient homemade milk. To make your own hemp milk, combine 1/3 cup of organic hemp seeds with 1-1/4 cups of water and blend in a high-speed blender until white and frothy. Pour the hemp milk through a mesh bag or fine mesh sieve to remove larger unwanted bits.
I found I couldn’t tolerate buckwheat, so I subbed it with oat flour. It was amazing! I have cooked these rolls twice and they were perfect each time. I discovered that making sure the plant milk was room temp makes this mix better (based on tinkering with your bread recipe), and I noticed I got a better rise in my mom’s 8×8 corelle pan than the metal one I usually used. Thank you so much for a lovely recipe!
View CommentHi Chantal,
A friend posted a link to your rolls several months ago on facebook. I printed the recipe but didn’t have all of the kinds of flour. I came across the recipe again recently and started getting the flours together for my pantry. Today I specifically set aside time to make them and I’m so glad I did! I made them as pull apart. They were just a tad sticky on the inside. I read in the comments that if the milk you use has gum in it that may account for this fact. I had used store bought hemp milk and after reading that comment checked the label. Yes, there is gum in it. I usually make my own oat milk and will use it the next time. I will definitely be making these again! Thank you for this easy and tasty recipe 😋
View CommentHi Brenda! Thank you so much for your comment, and I’m happy you made the dinner rolls. Using homemade plant milk will hopefully fix the slightly sticky feeling. And you could also consider reducing the liquids even by just a little. It could also help.
View CommentI made these yesterday. The sourdough starter smelled great and had bubbles. The dough felt, like dough should feel. Used the muffin cups. Let it sit 4 hrs. Baked at 425 for 25 minutes with water beneath. There was little rising and the buns did not spread out. Definitely didn’t look like the pictures. What might have been the reasons?
View CommentHi Aileen! Was it really cold in your kitchen? Did you swap or change any of the ingredients? What about the plant milk… did you use storebought or homemade? Did you measure or weigh your ingredients? Let me know so I can help you troubleshoot.
View CommentHi Chantal! Thank you for this great recipe. I’ve made it a few times now and love it! (I only substituted cashew milk and oat milk for the hemp milk).
I noticed that the nut flour quantity (in grams) doesn’t change when you multiply the recipe (or at least not on my page as of this date). Just wanted to let you know.
I think the first time I didn’t notice this when I doubled the recipe (I weigh my ingredients), and they still turned out great.
View CommentHi Candace! Thank you so much for your comment and rating! I’m happy you tried the rolls! I will look into this glitch. Thank you for letting me know. Chantal
View CommentSo pleased with this recipe! I used almond flour in place of sunflower and store bought almond milk because that was what I had on hand. Turned out great! I have made it two more times and it has been a big hit with my kids. Going to try again with corn starch instead of potato since I am out. I love how versatile and easy this recipe is! It is so wonderful to be able to tailor a bread for our family’s allergy needs.
View CommentHi Julia! Thank you so much for letting me know that you made the rolls! I’m happy that you customized the ingredients with what you had on hand, and it worked out great!
View CommentHi Chantal – going to try this recipe (maybe for turkey burgers)… Can I use my sourdough starter instead of the yeast, and what adjustments would be needed?
View CommentHi! You could use 1/2 cup to 1 cup of starter for sure! No major other tweaks need to be done, but it’s possible that you might have to reduce the water by a little. Start with half of the water called for and only add more if the dough is too dry. After you add half the amount, mix everything well and wait for it to absorb properly before deciding if you need to add the rest. You will need to let the dough rise for a few hours 2-4 before shaping them to bake. It often takes longer to rise when using GF sourdough starter instead of active dry yeast. Let us know how it turns out if you do try it!
View CommentHello Chantal,
View CommentThank you for this wonderful recipe!
I’d like to know if I could use psyllium powder?
I don’t have whole psyllium? Would it be the same amount?
Is it ok to add arrowroot and tapioca instead of potato?
Or these 2 starches are too similar in their properties that it wouldn’t make a difference.
Thank you for your help.
Cheers, Tena
Hi Tena! Great question for the psyllium husk. If you have powder, it will work perfectly. Simply use less than 2 tablespoons. I just corrected the weight in grams in the recipe post. So if you weigh the powder versus the whole psyllium husk, it should be 14 grams (20g is a bit much). If you are measuring, 1 heaping tablespoon should do the trick. As for the starches, potato starch helps the texture and flavour, but using a combo of tapioca and arrowroot could probably work. I haven’t tried using just one cup of one single starch in this recipe. If you have and can consume GF oat flour, it could be a sub to consider for one of the starches. Let us know if you try a modified version of this recipe and how it works out for you!
View CommentHi Chantal,
First of all thank you for this recipe and all your other vegan gluten free recipes. I am yet make your recipes but I just love the way you explain everything. Can’t wait to bake. But I have a question. I don’t have psyllium husk and I read in the comment section that you suggested u could use ground chia seeds and its proportions. I have ground flax powder and I was wondering if I could use the same proportion for it as the milled chia seeds. Let me know. Thank you 😊
View CommentHi Varsha! I’m so happy that you appreciate the explanations! I feel that for only 2 tablespoons of psyllium husk, you should be ok with replacing it with some ground chia and flax seeds. With that combo, you could even increase the amount to 1 tablespoon of ground chia seeds and 2 tablespoons of flaxseed meal. It will help to replaced and mimic the stickiness and gelatinous texture of psyllium. Keep an eye on the texture of the dough, if it seems a little too dry, add a touch more water. If you try it, please let me (us) know how it worked!
View CommentThis is so P E R F E C T thanks for this recipe XD
View CommentI’ll do it today, but I’ll try a different flour combination.
And I’ll try to do it without the sugar – I have a diabetic cousin, and she loves bread <3 so instead of sugar or maple syrup), I'll try the apple puree. I HOPE IT WORKS XD
Thank you for your comment! Let me know how it goes when you try it with the apple sauce!
View CommentJust tried this recipe out and wow, I never knew gf could be this soft!
I substituted some stuff – no white rice flour so added 1/4 cup of buckwheat and brown rice each, arrowstarch for tapioca and potato starch, plant milk was my homemade-cashews,coconut shreds and oat. Totally forgot to put the sugar.
Tried to blend my sunflower seeds in my food processor so it didn’t become fine and was a lil clumpy. Tried to sieve it but that took too much time and effort so I added it in clumpy anyway. I still think they came out great, just needs a little improvement
Its not as soft as in the video and probably a bit denser (less air pockets), what could be the reason for this?
Thanks Chantal for this recipe and community! x
View CommentHi Allysa! Thank you so much for trying the rolls recipe! I appreciate it and your rating! Perhaps the subs you tried created a denser roll? As for the sunflower seeds, in another comment you asked is flax could work, I feel that too much flax might change the texture and possibly create a gummier/denser roll. In a recipe like this, 1/4 cup of flaxseed meal would probably be enough and if you’re looking for another alternative, almond meal/flour could work well in place of the sunflower seed flour.
View CommentAMAZING ROLLS!!! Thank you so much for this recipe, Chantal. I made the free form rolls using your exact recipe, and am so thrilled with the way they turned out! My husband (not gluten-free, but vegan) and I each had one with lunch today. Both of us are VERY HAPPY to find a roll to use for our favorite walnut burgers. The flavor is delightful and the texture is perfect for a burger bun. We can’t thank you enough for this marvelous recipe. GREAT WORK!
View CommentLeah, thank you so much for trying the roll recipe! I’m thrilled that even your husband liked them! Thank you for your rating and comment!
View CommentCan you use baking powder or baking soda in place of the yeast in this recipe (and others)?
View CommentHi! Great question! I’ve tried that method for the bagels, and it worked well, but I can’t promise you that you will get the same results as with active yeast. If you do try, still let your dough rest for a couple of hours before shaping and baking. And, I would use at least 2 tablespoons of GF baking powder in the dinner roll recipe. If you try it, please let us know how it turns out. And, one more thing, I feel that it might work best for rolls that are free-form and baked spaced apart.
View CommentHi Chantal, could you please explain the difference between buckwheat flour and light buckwheat flour. I would love to try this recipe but only have buckwheat flour as I’ve just made my first sourdough loaf with it. (It tasted lovely but was very flat) .Thanks.
View CommentPam
Hi Pam! Is your buckwheat light in texture and colour? If it’s dark or speckled it’s most likely not as light but it’s equally great. I find some get disappointed when they purchased and use darker buckwheat flour and don’t love the taste. I often grind buckwheat groats to create a nice fine, light in colour, pleasant in taste buckwheat flour. If you liked it in the Buckwheat Sourdough yours should be fine to use for the rolls but it might make the dough darker. As for the GF sourdough, next time bake one with a touch less water and it should help to hold the shape better. Or you can also play around with adding some flaxseed meal or a little bit more psyllium, doing so will help with the structure of the loaf.
View CommentHi Chantal, thank you so much for prompt reply. My buckwheat is pale in colour, just a bit darker than my brown rice flour so should be ok for this recipe. I’m in the UK so have to order most of my flours on line and have not seen a choice for dark or light buckwheat flour, hence the question. As for the sourdough, I’ll be making my second loaf tomorrow so will be following your advice.
View CommentThanks again, love your web and Facebook pages
Thank you, Pam!
View CommentHi Chantal, would potato flour be the same as potato starch? I found Bob’s Red Mill at the local store and wondered if I could use it or should I go get potato starch? (I know tapioca is sometimes starch and sometimes flour). I want to try this recipe but am still missing nut/seed flour (would coconut flour work? I have that) and am going to pick up some psyllium husk today as I didn’t like the ground flax taste I subbed in the cinnamon buns we tried on the weekend. Thank you! Looking forward to making these as hamburger buns as we so far have not found anything store bought that is any good. 🙂
View CommentHi Jenn! Potato flour is not the same as potato starch. You could try increasing the other starch in place of the potato starch. As for the nut/seed flour, do you have almond meal/flour? If you don’t have any seeds or nuts, consider using oat flour. Getting the psyllium is an excellent idea as it does help to stick everything together in this recipe. Let me know how it goes!
View CommentThanks Chantal. I went and bought potato starch today and psyllium and will use coconut flour as I’m allergic to nuts/peanuts…but knowing I can also use oat flour is good too. I’m going to try these VERY soon, thank you again!
View CommentThanks for the recipe. These are a great addition to my allergy free recipe book for my children. What is a better substitute for Buckwheat flour. Oat flour or sorghum?
Thanks!
Mrs Chase
View CommentHi Arista! Both sorghum and oat flour are great. A combo of both would work really well too! I’m so happy you made the recipe and I’m thrilled that it will be added to your recipe book for your children.
View CommentThese look so good! I have made them three times now, and they are not fluffy. They are heavy and sticky on the inside. I changed the buckwheat to sorghum and the hemp to almond. In the last batch I cut the milk back to 3/4 cup. Still didn’t come out. I would really like to make these. What I’m I doing wrong? Help!!
View CommentHi Sabrina! Did you bake them tightly together or free-form? Other than the milk and the buckwheat to sorghum flour (which should be fine), did you make any other tweaks? Does your almond milk include gums? What about the starches? Did you use tapioca and potato starch? There’s a difference between potato starch and potato flour. Let me know so I can help you troubleshoot?
View CommentI used potato starch. I made the rolls in the sish. I checked my almond milk snd it DOES have gum in it. I didn’t realize that. Is that the reason? I can make my own milk if needed.
View CommentIt might have contributed to the difference in texture. Making homemade milk is such a nice way to improve the nutritional values in a bread recipe. I hope you make the rolls again!
View CommentThese dinner rolls look very good. I want to try them but I don’t have brown rice flour with me. Can I increase the amount of white rice flour or substitute with any other flour? I have buckwheat, sorghum, oats, millet in my pantry. Thanks 😊
View CommentHi Rati! You can use sorghum, oat or even millet to replace the 1/2 cup of brown rice flour. Those are great substitutes!
View CommentThank you for such a quick response. I will try the recipe with 1/2 cup sorghum flour. 😊
View CommentHi Chantal,
I tried making these buns today with half of the recipe. Made 5 buns. They taste good but mine are dense and not as puffy as in the video or the pictures 😔
Guess, it might take one or two trials 😊
Thank you again for such a wonderful recipe 😊
View CommentHi Rati! That’s great! Thank you for trying the recipe! Did you change anything? Did you try a different kind of plant milk? Make sure to let the dough rise for a few hours before baking.
View CommentHi Chantal,
I used sorghum flour in place of rice flour. No other changes. I let the dough rest for approx 3 hours and it rises pretty nicely. I used store bought almond milk (the unsweetened version).
View CommentHi…what can I sub the white rice flour with…I’ve run out?
View CommentHi Lori! You could increase both the light buckwheat and brown rice flour by 1/4 cup each or sub the 1/2 cup of white rice flour with either oat, sorghum or millet flour. I hope this helps!
View CommentAMAZING recipe!! I followed the recipe by weight and used coconut milk. My dough was on a dry side when I formed the rolls so I coated my hands in olive oil and then I did a coconut milk wash as well. They came out great. Thanks for the great recipe!
View CommentNicolene! I saw your gorgeous bread rolls in the GFV baking Facebook group! You did such a great job! Thank you for sharing your experience with us!
View CommentThank you for your recipe, it seems great, may l ask if l can use chia seeds instead of the psyllium husk, do l have to grind it and how much l can use in the recipe??
View CommentHi Suzan! Do you also have flaxseed meal by any chance or you only have chia seeds? If you only have chia seeds, it will be best to grind them into a powder. Then combine the ground flax with the warm water as per listed in the recipe. To replace 2 tablespoons of whole psyllium husk in the rolls recipe, I would say that you could use 3 to 4 tablespoons of ground chia seeds. Four tablespoons is about 1/4 cup. Let me know how it goes if you do try!
View CommentWow! Gluten free rolls that work 🙂 Golden outside, soft and spongy on the inside. Easy to cut with no crumbles! Thanks for the great recipe.
View CommentHi! Thank you so much for your comment and rating! I’m so happy you tried making the rolls and that you like them!
View CommentI want to try these but I don’t have potato starch….what would be a good substitute?
View CommentHi Steph! Let me see, do you have the other starch listed in the recipe? You could try using only tapioca flour or arrowroot starch. I’m wondering if you should use a little less if only using one starch? Do you have the other ingredients? It should be ok with just the one starch at 1 cup, but it might not create the same texture, but it should be pretty close as long as you have the other ingredients. All together, they create a very soft roll/bun.
View CommentAbsolutely delicious!!! And super easy to make.
View CommentHi Sibel! I’m so happy that you tried the rolls! Did you bake them apart or close together? Thank you so much for trying the recipe!
View CommentMade these dinner rolls last night with a few tweaks to the recipe due to what flours I had available.
View CommentI used 1 cup cornflour, 1 cup oat flour, 1 cup tapioca starch, 1/2 cup sorghum flour. I also used soy milk.
Ok I admit this is quite a variation but they still turned out great. I forgot to brush the rolls with milk/oil before I put them in the oven
so they came out quite white but nevertheless very good!
They are very soft and fluffy and will be great as burger buns for my homemade bean burgers.
Hi Laura! Thank you so much for trying this roll recipe and sharing your experience and your substitutions with everyone! It’s wonderful to know that even with all your tweaks, they still turned out awesome! Ps. Just curious when you say you used corn flour, can you elaborate? Do you mean cornstarch or whole-grain corn flour milled from whole dried kernels? I’m asking because they can be very different. Let us know if you can.
View CommentThese look wonderful Chantal! Any chance sourdough starter could be used in place of the yeast?
View CommentHi Nancy! I’m sure it could, although you might have to reduce the liquids. I’ve tried it before for a similar loaf recipe but not the dinner rolls. If you do try it, I would suggest using 3/4 to 1 cup of active starter in place of the active dry yeast. You can add the sourdough starter when you add the plant milk. For the gel, it would be just the water and psyllium. Once your dough has risen for a couple of hours, I would try shaping the rolls, and you might have to let them rise for an hour after before baking them. Again, I haven’t tried it, so I can’t say that they will bake up as lovely as the squishy yeasted version. If you do try it before I do, please let us know if it worked for you! Chantal!
View CommentThanks Chantal. I give it a try.
View Comment