Gluten Free Dinner Rolls

The poor little roll in the middle! The ones on the outside are X-large and the one in the middle is X-small! Oh well, next time I’ll know to make all of them golf-ball sized, not 7 golf balls on steroids and one dwarf golf ball.

Anyways… this is a recipe that was adapted from In my opinion she’s one of the best gluten free bloggers and she’s married to a chef so pretty much her recipes are good. But she uses so many different flours and I try to use as few flours as possible to make things simple and she’s not dairy free. So here is my almond flour dairy free version of her dinner rolls which are to die for. They’re soft, yet crunchy with a nice buttery taste. In fact, my husband didn’t even believe me when I told them they were gluten free!

*Note- You might also like my Paleo Dinner Rolls which are free from yeast, xanthan gum, and guar gum.

Gluten Free Dinner Rolls

5 from 1 vote
Print Rate
Author: Cassidy

Any links on this site may be affilate links. If you purchase anything through them, your cost will remain the same, but I may make a small comission. Thank you for your support!


  • 2 tsp. yeast
  • 1/2 C water
  • 2 1/4 C blanched almond flour honeyville brand or
  • 1 C cornstarch or arrowroot powder
  • 1 1/4 tsp salt
  • 3 Tbsp. + 1 pinch sugar
  • 2 tsp xanthan gum
  • 1 tsp guar gum
  • 6 Tbsp Earth Balance vegan butter, softened + 1 Tbsp melted butter
  • 1 egg


  • In a small bowl, mix the yeast and a pinch of sugar.
  • Your going to need to get your water temperature to about 110 degrees to proof your yeast. If you run the water over the inside of your wrist the water should feel the same temperature as your skin. When it gets to the right temperature, measure out 1/2 C and pour into the yeast and set aside until it gets frothy.
  • In a large mixing bowl, whisk together the almond flour, cornstarch, salt, sugar, xanthan gum, and guar gum.
  • If you have a stand mixer, transfer to the mixer (if not just mix well by hand). Add in the softened butter, egg, and yeast mixture. Mix well. Dough will be about the same consistency as cookie dough.
  • Cover and place in a warm place to let rise for 1 hour. If your house isn't warm enough for your rolls to rise, gluten free girl says to heat your oven to 200 degrees, put in the rolls, put a pan of ice cubes on the rack below the rolls, close the door and turn off the oven.
  • Lightly grease a cake or pie pan. I sprayed my hands with cooking oil to help the dough not stick to them and then roll the dough into golf ball sized rolls. Makes right at 8 rolls.
  • Place in a warm place again and let rise, uncovered, another 30 to 45 minutes.
  • Preheat oven to 375 degrees.
  • Brush the tops with melted butter and bake 15 to 20 minutes or until nicely browned.
  • Brush with more melted butter as soon as they come out of the oven and eat as soon as possible!
Tried this recipe?Mention @CassidysCraveableCreations or tag #CassidysCraveableCreations!

Nutritional information is approximate and may vary.


Posted December 22, 2010 by Cassidy in Breads / 10 Comments


Craving More? Subscribe By Email And Receive 2 FREE recipes from my Keto Breads Cookbook!


10 responses to “Gluten Free Dinner Rolls

  1. Anonymous

    Thanks for this recipe! I made these for Thanksgiving and they were a huge hit with everyone–even those not eating gluten free. I decided that the dough was so nice the I used it to make cinnamon rolls for brunch later in the weekend. They were amazing. I gently pressed the dough into a rectangle shape on parchment paper and spread the butter and cinnamon sugar. Then I used the parchment paper to help roll them up. They even sliced easily. I can see using this recipe as a base for lots of other things. Thanks!

  2. Shannon

    I made these last night — and they were fantastic-tasting! However, they hardly rose at all. I’m wondering how much they are supposed to rise and how big they are after baked. (My yeast wasn’t super-foamy so perhaps that was the problem.) Secondly, do you think I could make the dough and freeze before baking? If so, would I do that after letting it rise the first time, and then when I wanted to bake, let them rise again? Thanks!

  3. Shannon

    I made these last night and they were fantastic! I have 3 questions for you!
    1) My rolls hardly rose at all. Can you tell me how much they are supposed to rise and how big the final product is? (My yeast wasn’t super-foamy so perhaps that was the problem).
    2) Can I substitute pectin or something else for the xanthan and guar gums?
    3) Can I make the dough, let it rise once, then freeze. Then defrost, let rise again, and bake?

    Thanks for another great recipe!

    • Esther

      I’d like to know the answer to this, too. Here’s my best guess…
      It probably was your yeast. if it’s old it won’t rise as much.
      I don’t use xanthum or guar gums because they just exacerbate things for people with digestive problems. I have used ground chia seeds or phsyllium powder instead with good success in the past. I’m going to try it in this recipe.

Leave a Reply