Gluten Free Dairy Free Soft Dinner Rolls Recipe

by Carol Kicinski on November 18, 2011

Gluten Free Recipes | Gluten Free Dairy Free Soft Dinner Rolls For the last week and a half I have been working on a gluten free recipe for dinner rolls. And not just gluten free dinner rolls but SOFT gluten free dinner rolls.

You see for several years now I have prepared and served completely gluten-free Thanksgivings. Not a pie crust, cracker or bread product with a speck of gluten has graced my feasting table. My family, friends and I have been very happy – no complaints. My gluten free cornbread stuffing is fabulous (she says modestly), I’ve mastered gluten free pie crusts, gravy and creamed spinach is wonderful gluten free and a breeze to make. But the one thing missing was dinner rolls. The bread basket was not empty, I have served cornbread and biscuits; all fine but not the yeasty, warm, SOFT dinner rolls I remember from way back when. I missed them. I know they are in no way the star of the show, in fact they are barely a supporting character but still, I missed them. But it was my own fault; I never took the time to figure it out – to get them right.

For the most part cooking gluten free is no more complicated than regular cooking but gluten free baking poses challenges. I find that when I take the time to understand a subject it is easier for me to conquer the challenges. And of course I like to pass along what I have learned along the way.

Gluten is sticky, it holds things together (remember mixing flour and water together as a kid and getting paste? That’s the gluten.) So we need to add sticky stuff to our flours to make up for the lack of “glue”. The sticky stuff comes in the form of starches (such as tapioca, corn or potato starch) and gums (xanthan and guar). I wanted traditional, soft dinner rolls so I stuck with rice flours instead of the heartier ones like Millet and Sorghum. All rice flours are not created equally; the gritty texture people associate with gluten free baked goods made with rice flour is due to the way it is milled. Whenever I use rice flours, I use Superfine or Asian rice flour.  But don’t use Asian potato starch as it is usually made with sweet potatoes and that’s not what you want.   I also made these with my own ALL PURPOSE, Pastry Quality Flour blend and they were fabulous. (If I do say so myself!)

Gluten is a protein molecule; it adds structure to baked goods – helps them stay put. When you add yeast to flours that don’t have protein this is especially a problem. Imagine that you tried to pump air into one of those big bouncy houses and there weren’t enough sides or walls in the bouncy house – it would fall down right? So we need to add protein to our dough to act as the structure. Eggs provide the perfect solution.

Just as with flours, not all eggs are created equally. I tested this recipe using generic supermarket eggs and eggs from Nature’s Yoke – egg producers who use only pastured eggs from small, local farms where the chickens are all free roaming – no horror house cages-and-eggs factories. All their hens are free of drugs and hormones and are fed vegetarian diets. Studies have shown that eggs from free-roaming chickens are higher in nutrition than eggs from caged hens. I think that anyone, including chickens, will produce better, higher quality products if they have happier lives! And since we are adding eggs to the this recipe, they should add flavor as well – the rolls made with eggs from Nature’s Yolk were not only better tasting, they had a better texture and a more beautiful brown color.

To make soft, yeasty, risen rolls we need, of course, to add yeast. Yeast must be “active” to work. If the yeast doesn’t foam up while “proofing” it isn’t active – get new stuff!

This roll recipe is dairy-free. I don’t personally have to be dairy-free but others in my family do. However, since I was testing I made a few batches with dairy products and guess what? It was unanimously agreed upon that the dairy free rolls tasted better. There wasn’t a huge difference and if you want to make your’s with dairy, go ahead. But I will tell you this – the rolls made with rice milk and Earth Balance were more tender and the flavor of the honey shone through better without the dairy masking the flavor.

As I explained with my gluten free French bread recipe, gluten free baked goods need a little extra help with structure. They should be risen, baked and cooled in muffin tins to get them that little extra help. I also made a few batches in cake pans – I scooped the batter into the cakes pans with an ice cream scoop and let them rise, bake and cool in those. These were very soft and made “pull apart” rolls. I personally like the aesthetics of the individual rolls better but it is just an option. There was no difference in rising and cooking times.

If you, like me don’t relish the idea of making your rolls while trying to cook an entire Thanksgiving meal I have good news! I made several batches ahead, I let them cool in the muffin pans, covered the pans with plastic wrap and then refrigerated for up to 2 days, reheated for a few minutes and they were just as fantastic! In fact they are even good cold so if you have left-overs, save them for gluten free turkey sandwiches the next day!

Gluten Free Recipes | Gluten Free Dairy Free Soft Dinner Rolls

Gluten Free Dairy Free Soft Dinner Rolls Recipe

Ingredients

2 tablespoons dry active yeast
2 teaspoons sugar
2 cups rice milk (or milk) – warm but not hot
*1½ cups superfine or Asian White Rice Flour
*½ cup superfine or Asian Sweet Rice Flour (also called glutinous rice flour)
*¾ cup potato starch (not potato flour)
*½ cup tapioca starch
3 teaspoons xanthan gum
1 ½ teaspoons kosher or fine sea salt
1 tablespoon baking powder
3 large eggs – use divided
¼ cup butter or non-dairy butter substitute (Earth Balance recommended) plus more for brushing the pans
¼ cup honey
1 teaspoon apple cider vinegar

*in place of the various flours and starches you can use 3¼ cups of a good quality, all-purpose gluten free flour blend.

Directions

Combine the yeast, sugar and warmed milk in a small bowl and whisk to dissolve the sugar. Let sit for 6 – 8 minutes or until the mixture is foamy and has increased in volume.

Combine the flours, starches (or all-purpose gluten free flour blend), xanthan gum, salt and baking powder in the bowl of an electric mixer fitted with the whisk attachment. Mix for 30 seconds on medium-low to combine and break up any lumps in the potato starch.

Add the yeast mixture, 2 eggs, melted butter substitute (or butter), honey and vinegar. Mix on medium low until combined. Scrap down the sides of the bowl, turn the mixer on high and mix for 3 minutes. You should have a very thick, smooth batter.

Brush 2 standard muffin pans with melted butter (or butter substitute) or spray with gluten free, non-stick cooking spray. Preheat the oven to 375 degrees.

Spoon the batter into the prepared muffin pans, filling about ¾ full. Alternately you can use a small (#60) ice cream scoop and place 3 scoops in each muffin tin (like a clover leaf). Cover with a clean kitchen towel and place in a warm, draft free place to rise. Let rise for 35 minutes or until the dough has almost doubled in size.

Beat the remaining egg with 1 teaspoon of water very well with a fork. Gently brush the tops of each roll with the beaten egg.

Bake for 17 – 18 minutes or until golden brown. Let cool in the pans for 15 minutes.

The rolls can be made ahead – bake them, let them cool in the pans, wrap with plastic wrap and refrigerate for up to 2 days. Warm for a few minutes in a 350 degree oven.

Servings

A gluten free recipe that makes 24

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Categories:    Breads

{ 208 comments… read them below or add one }

Elsie Hodges November 18, 2011 at 2:28 pm

Carol, these look great! But now I have a question. About cooling them in the pans. Does that apply to bread too? I always dump my bread out right away because I read somewhere that if you don’t the crust will be soggy. Are “they” correct or should I let my bread cool in the pans the way you do the dinner rolls?

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Carol Kicinski November 18, 2011 at 9:25 pm

Hi Elsie,
Normally I only let baked good cool in the pans for about 5 minutes but when I was making these rolls they benefitted from letting them cool in the pan, they help up better. So I would not say it is a hard and fast rule, it just seems to work better with this recipe. I hope that helps.
xo,
carol

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Elsie Hodges November 20, 2011 at 3:19 pm

Thanks Carol, Yes that does help.
Have a great day! Elsie

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Carol Kicinski November 20, 2011 at 4:22 pm

My pleasure Elsie – you too!

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Wendy @ Celiacs in the House November 18, 2011 at 4:14 pm

I miss them too. You’ve done all the work and experimenting and even tested making them in advance. You are making our gluten-free family dinner a little tastier and comforting this year with the addition of the long missing and missed soft rolls. Thanks and a big Thanksgiving hug to you!

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Carol Kicinski November 18, 2011 at 9:24 pm

And a great big HAPPY THANKSGIVING to you and yours my friend!
xo,
c

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barb November 18, 2011 at 8:53 pm

thanks for the ideas and the bread recipe. I forwarded it to my gluten free sister. Thanks, and love the site.

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Carol Kicinski November 18, 2011 at 9:24 pm

Thank you Barb! I hope your sister enjoys them.

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Cara November 18, 2011 at 11:01 pm

mmm, these sound wonderful Carol! I can imagine how totally delicious your Thanksgiving menu is :)

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Kristi Rimkus November 18, 2011 at 11:05 pm

I love the golden brown color and light insides of your rolls. Amazing for job on these gluten free rolls!

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Shirley @ gfe November 19, 2011 at 6:23 am

Great post, Carol, and absolutely love these rolls! They sort of remind me of my popovers, which can easily be made dairy free, too. I love using Asian white rice flour and sweet rice flour. I had no idea on the potato starch being made from sweet potatoes, but that’s not an ingredient that I normally use. Hope you and yours have a fabulous Thanksgiving, dear! Certainly the food will be amazing! :-)

xoxo,
Shirley

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InTolerant Chef November 19, 2011 at 7:23 am

How perfect! A full basket of free rolls would sure make me extra thankful :-)

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Cassidy @ Cooking Gluten (& Dairy) Free November 19, 2011 at 8:40 am

You’re posting too many good recipes… I still have to make your french bread and flatbread! I’ll just add this to add this to my list!

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Kim November 19, 2011 at 9:45 am

These look amazing. I think I’m going to try them today. I’ve been so missing yeasty bread products lately. Thanks for the tip on making them a day or two ahead of time. It can prove challenging to make everything the day of the holiday.

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Kim (Cook It Allergy Free) November 19, 2011 at 9:28 pm

Of course you would come up with these amazing rolls, right!?! These look simply perfect. I suppose you are going to be keeping me busy with all of these amazing bread products you have been posting lately! ;0) I love it!

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Carol Kicinski November 20, 2011 at 7:43 am

That’s right missy, get in that kitchen and start cooking! :) xo,c

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Lynne H November 20, 2011 at 9:43 am

Carol, thanks for these great rolls – just what I was missing!! They will be great on my Thanksgiving table. Happy Thanksgiving to you and thanks for all you do for all of us.

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Susan November 20, 2011 at 7:18 pm

Thank you, Carol, for posting this delicious-looking recipe! I’m looking forward to making these for Thanksgiving. Happy Thanksgiving to you and your family!

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Nancy@http://glutenfreetravels.blogspot.com November 20, 2011 at 8:04 pm

Wow! These look great and just in time for the Holidays. Thanks!

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Donna November 21, 2011 at 4:25 pm

Would it work to use 1/2 cup superfine Sweet Rice Flour and 1 1/2 cups all purpose gluten free flour?

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Carol Kicinski November 23, 2011 at 7:35 am

Hi Donna – you need a total of 3 1/4 cups of gluten free flours and starches. I tried all sorts of combinations and they all “worked”. I liked the addition of the potato starch as it added body to the recipe without too much weight but having said that, you could use a good all purpose gluten free flour blend and add sweet rice flour to make a total of 3 1/4 cups – I would use 2 3/4 gf flour blend and 1/2 cup sweet rice flour in that case. Good luck and happy Thanksgiving!

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Bobbie Carichner January 15, 2013 at 1:11 pm

As I didn’t have all the flours on hand for the dinner rolls, I usd a combination of almond flour, coconut flour and garbanzo bean flour, and since I was out of tapioca starch used corn starch along with the potato starch. The rolls were very flavorful, with a texture about half way between a tranditional dinner roll and a muffin.

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Carol Kicinski January 18, 2013 at 9:50 pm

Wow, thats great! I love it when recipes are used as a jumping off point. Good for you Bobbie!

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Diane Eblin-thewholegang November 21, 2011 at 7:43 pm

those look so good. Can you ship me a dozen for Thursday!

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Carol Kicinski November 23, 2011 at 7:20 am

Ha ha – You know I would if I could. Have a wonderful Thanksgiving Diane. xo,c

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chelsey @ clean eating chelsey November 22, 2011 at 7:05 am

Aaaand you’re my new best friend – I have been looking everywhere for a soft GF dinner roll for Thursday. Thank you!

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Carol Kicinski November 23, 2011 at 7:19 am

Awww, I love having new BFFs! Have a very happy Thanksgiving Chelsey!

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Tamara Haverty November 23, 2011 at 1:04 pm

Do you have a suggestion for a “high quality” all purpose GF flour?

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Carol Kicinski November 23, 2011 at 1:36 pm

Well, I am alittle partial but I think mine is the best pastry quality, all purpse gf flour blend out there – here’s the info http://www.gluten-free-flour.com/

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Rebecca November 23, 2011 at 1:30 pm

Hi Carol, These looks lovely! But can they be made without eggs? My husband and I are both allergic to eggs. We have used a “flax egg” substitute in many recipes, but will it work for this one? Thank you!

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Carol Kicinski November 23, 2011 at 1:35 pm

I have not ried it myself but my thoughts are it should work but if you can do dairy I would suggest using milk onstead of rice milk for more protein. If you do try, let me know what happens. Happy Thanksgiving!

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Rebecca November 23, 2011 at 1:39 pm

Thanks for the info! Unfortunately we are allergic to dairy too. I will try it with almond milk and let you know. Thanks again!

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Deanna November 23, 2011 at 6:14 pm

Cooling on the counter right now…. they look gorgeous and smell delicious. I might have to taste test one tonight. Just to be sure, you know.

And, for what it’s worth, I was out of potato starch so I used arrowroot starch. Seems to have worked (unless they totally collapse or are soggy inside).

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Amy November 23, 2011 at 9:49 pm

Amazing. I just took these out of the oven, and it is taking all of my willpower not to eat them all before Thanksgiving tomorrow. I was nervous that they wouldn’t come out of the muffin tins well, but after loosening them with a knife they came out beautifully. I also made some mini-rolls for my toddler. Can’t wait to enjoy them with our sweet potato-apple soup tomorrow!

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Laura November 23, 2011 at 10:22 pm

I offered to make rolls this year for Thanksgiving, and my boyfriend’s uncle is gluten intolerant. I just gave your recipe a try, using a mixture of all purpose gluten free flour and white rice flour I got at my local health food store. The AP flour contains xanthan gum, and I used 3 teaspoons as the recipe stated. The only real complaint I have is that they taste somewhat gummy (granted, they are still warm from the oven). Anything I could do to remedy that? Also, I used rice milk, but real butter, since we’re not dairy intolerant. Would it change the texture if I tried regular milk? Also, instead of the egg on top, could I use add butter on halfway through cooking or so, maybe with a bit of sugar mixed in? I appreciate your help (if you get this before tomorrow)! Today was my trial run. :)

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Carol Kicinski November 24, 2011 at 8:16 am

Probably the gumminess is that there is from the xanthan gum in the flour – if there is a way to figure out the precentage then you could cut back – otherwise my best guess is to cut the xanthan gum to 2 teaspoons. I made these with my flour which does contain a little bit of xanthan gum and didn’t need to adjust but I can’t tell you about other brands. Of you are going to brush with melted butter, do it after rising, before baking for the best result and of course you can sprinkle with some sugar! I make mine with rice milk and real butter too when I don’t have anyone around who is dairy free. It is totally fine with regular milk – it was a very subtle difference and not in the texture. Good luck!

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Laura November 24, 2011 at 1:33 pm

Thanks so much for your speedy reply! The flour is by Swan Bakery, which I think is probably somewhat local (Bellingham, WA), and the ingredients are brown rice flour, potato starch, tapioca flour, xanthan gum. In that order. Following the advice that you gave to another poster in an earlier comment, I cut the AP flour with white rice flour. I also halved the recipe, and ended up using 1 3/8 cup AP and 1/4 cup white rice, if memory serves. The taste and texture improved each time I sampled it, but the outer crust was still a bit chewy, gummy, elastic? Not sure how to describe it. I will try decreasing the xanthan gum to 2.5 or 2 teaspoons, and hope is doesn’t destroy my structural integrity. Also, is the dough supposed to be really sticky, or should I add a bit more flour in so I can shape it better into balls? My boyfriend’s main comment was that they looked funny. =/ Thank you so much! Happy Thanksgiving!

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Carol Kicinski November 26, 2011 at 8:27 pm

Haha – I struggled so much with trying to make them look more like regular rolls that were shaped instead of scooped so I do understand your boyfriends comment :)

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Kim November 24, 2011 at 10:14 am

These are absolutely amazing! They are definitely the best bread product I’ve had since going gluten free! I’m excited. I have another batch cooling now. I’ll definitely be trying additional recipes on your blog. Thank you so much!

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Carol Kicinski November 26, 2011 at 8:28 pm

My pleasure Kim!

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kathy mccormack November 24, 2011 at 12:20 pm

Thank you so much for this recipe. I was craving the fresh dinner rolls with our gluten free Thanksgiving dinner and feared a “cheat” coming on. I am very thankful for you and your web site. I hope you have had a blest day

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Carol Kicinski November 26, 2011 at 8:28 pm

So glad you didn’t have to cheat! It is never ever good to cheat on your gf diet. Thank YOU!

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Kate November 24, 2011 at 12:45 pm

Thank you for this recipe! My rolls are cooling now, soon to be on the table for Thanksgiving dinner. I’ve never seen a GF bread bake up so airy. My dad, who has been to culinary school, was jealous. :)

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Carol Kicinski November 26, 2011 at 8:27 pm

Yay! I really hope you all enjoyed!

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Marge November 25, 2011 at 11:13 pm

I have tried making these rolls 3 times and every time they raise and look beautyful when they come out of the oven then I look back and they fall. can you give me a hint what I am doing wrong. I gring my own rice flowr and make other bread and no trouble but this has me stumped.

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Carol Kicinski November 26, 2011 at 8:04 pm

Hmmm, I am not sure – did you add the starches to the rice flour your ground? I made these so many way but I always used superfine rice flour and the starches I listed – they held up best with addition of the potato starch – I had tried without and they fell as well. Need a little more info from you to de-bug. I can imagine how dissappointing!

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Dana November 27, 2011 at 6:13 pm

These were fabulous! The only problem was my own mistake – in my excitement to sink my teeth into some soft pillowy rolls, I forgot to put my muffin tins on a baking sheet. The tops of the dinner rolls looked perfectly golden, but the sides and bottom were all burnt (how disappointing!). Even so, I’ve had quite a few slathered with some Earth Balance or jam. Guess it means I just have to make them again!

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Carol Kicinski November 28, 2011 at 4:04 pm

Ha ha – I guess so! :)

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Melissa Thomas November 27, 2011 at 6:16 pm

Elsie,
I am going to make these next week for my Celiac son. I am so excited that I can hardly wait. He really misses regular bread, but at 10 years old, he is a trooper !!!!

Thanks,
Melissa

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Carol Kicinski November 28, 2011 at 4:04 pm

Glad to hear your son is a tropper – good for him! I hope he ejoys the rolls.

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Fran Heath November 30, 2011 at 1:24 pm

My 17 yo daughter has recently discovered she feels much, much better gluten free. I want to support her health so we’ve been experimenting with gluten free cooking but as Thanksgiving approached she was a little sad that some of her favorite things would be off limits. Fortunately, thanks to sites like yours I was able to make gluten free versions of the things she wanted. In fact, everything that I brought to our family dinner was gluten free and I made her a small amount of GF gravy and these dinner rolls. These rolls were so good that we ate half of them before we ever got to the dinner! My sister made wheat rolls (that are admittedly good) but even with that my non-gf mother was sneaking our rolls into her ziploc baggie to take home! Thank you so much for this recipe. My family being newly GF realized we won’t have to sacrifice the things we love to feel better. :)

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Carol Kicinski December 1, 2011 at 6:50 am

Dear Fran, thank you so much for letting me know – I am glad you were able to give your daughter a lovely Thanksgiving! Love it that your Mom was sneaking the rolls into her ziplock :)

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caresse November 30, 2011 at 8:03 pm

any suggestions on where to find the Asian rice flours (superfine). These look great!

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Carol Kicinski December 1, 2011 at 6:47 am

I buy it at my local Asian market – if you have one in your area check with them or you can buy it on line – here is one place that carries the rice flour, sweet rice flour and tapioca starch – http://www.philamfood.com/ERAWAN-RICE-FLOUR-RED-16OZ.html

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Sherry England November 30, 2011 at 10:10 pm

Carol, could you use coconut milk instead of the rice milk? Thanks.These look so good!!

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Carol Kicinski December 1, 2011 at 6:43 am

Hi Sherry I see no reason why coconut milk wouldn’t work just fine. Enjoy!

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Lll September 30, 2012 at 10:04 pm

I used coconut milk, worked great. Has anyone tried freezing these?

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Carol Kicinski October 1, 2012 at 5:41 pm

Good to know! They should freeze well. I haven’t tried it because we always eat them up too fast but I see no reason why they wouldn’t freeze perfectly well.

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Aurora December 1, 2011 at 5:04 pm

These rolls were an absolute success at our Thanksgiving dinner! Our guests couldn’t believe they were gluten free and I couldn’t believe they were so easy to make. The rolls will now be a staple at our table.

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Renee & Loren Cook December 3, 2011 at 6:39 pm

Hi Carol, We just got your flour in the mail and I made these rolls…one word AMAZING !!!!!! My hubby and I have been GF & DF since April. Good Bread is one item we miss, not any longer thanks to you :) xo. We first caught you on our local Tampa TV show “Daytime”. We ordered you Desert book. Question for you..Can I half this recipe since it is just the two of us? It makes an ample amount of rolls and we cant eat them up before the suggested time frame. First we had them with Chilli for dinner, next we dipped in our over med eggs for breakfast, and egg sandwhices the next morning. Tomorrow I plan to take the remaining rolls and crumble up and bake on a cookie sheet with garlic and seasoning to make a breadcrumb that I can use for fish or shrimp. I dont want to waste a single morsel of these yummy rolls. Also, are you making any local apperances in Tampa Bay Area anytime soon, I would love to have you sign my book and or take a cooking class from you.

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Carol Kicinski December 4, 2011 at 7:14 am

Oh thank you so much! I am happy you enjoyed the rolls. Yes, you can cut the recipe in half and you can also freeze the rolls. Just put in a zip lock, freeze and then you can warm briefly before serving. I am going to be doing some cooking classes at Publix Apron School – still working on the dates but can notify you when I know. It would be lovely to meet you!

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Adrienne December 15, 2011 at 1:07 pm

Hi Carol, I was wondering if you’ve tried this recipe as a loaf of bread. I really like this receipe and my celiac bf LOVES this recipe. I would really like to make him bread for sandwiches since most store bought gluten-free is terrible. If it wouldn’t work can you suggest another?

Thanks!

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Carol Kicinski December 15, 2011 at 8:56 pm

I didn;t try this recipe as bread but I did with my french bread recipe – I baked it in a 9 by 5 inch loaf pan and it was great! Here’s the link – http://simplygluten-free.com/blog/2011/11/gluten-free-french-bread-recipe-easy-easy-easy.html

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Tara February 25, 2012 at 6:58 pm

I made whole recipe and from that made 6 hamburger buns on one of those shallow muffin pans and put the rest of the batter in a bread pan. Both cooked up great. The bread took quite a bit longer, so I had to cover it so it wouldn’t brown too much on top. However, on the cooling, the loaf of bread collapsed in the middle. :( I think next time I will try it with mini loaf pans. But it’s still YUMMY!

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Carol Kicinski February 26, 2012 at 1:26 pm

Thanks for reporting back Tara – yes this recipe was formulated for baking in muffin tins, they add extra structure while baking and cooling. A mini loaf pan would probably work fine, just let it cool in the pan. Since I wanted soft rolls, it is a sort of more delicate dough.

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Tara March 2, 2012 at 7:52 pm

We made french toast out of the deflated bread few day old bread and it was YUMMY! Nice and creamy inside!

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Carol Kicinski March 3, 2012 at 7:50 am

mmmm, sounds delish! Thanks.

Anne November 22, 2012 at 10:49 am

I’ve made this as a regular loaf and only had a little bit of problems with falling. I’ve actually made wheat bread before that fell MUCH easier and tasted nasty, so this usually works out much nicer, IMO. This recipe definitely tastes like “real” bread and slices up quite nicely.

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Carol Kicinski November 24, 2012 at 1:59 pm

Thanks Anne, glad you enjoyed it!

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Alicia January 7, 2012 at 11:17 pm

My sister recently found out that gluten triggers her migraines, so she has gone gluten-free. i’ve been trying recipes lately for her, but none of the bread/roll recipes have been as good as this one! They come out very fluffy and moist- she loves them! I also used soy milk instead of rice milk and it was delicious, thanks!

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Carol Kicinski January 8, 2012 at 11:12 am

Thanks for letting me know Alicia – what a great sister you are!

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Kevin January 17, 2012 at 9:11 am

Using a dark muffin pan and 17 minutes gave me burnt bottoms. I was SO disappoinged…. but then I tasted them. Soft and yummy on the inside. I can’t wait to make them again next weekend, but first I have to consume a few more of my mistakes. Thanks for the recipe. Its a keeper.

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Carol Kicinski January 17, 2012 at 11:49 am

Hi Kevin – yep when you use a darker pan in baking often you will need to decrease the temp by 25 degrees and just cook a tad longer. The darkness conducts the heat better. I am happy you liked the tatse and with the teaking for dark pans, you should be golden! Thanks for reporting back!

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Clare January 28, 2012 at 2:16 am

I know it may sound kinda crazy but I don’t have an electric mixer, but we have just purchased a bread maker(!) My housemate have found that a gluten free diet is helping her and I am enjoying trying out new recipes. Can we mix it in the bread maker?
We are also avoiding adding refined sugar… would they work if I increased the honey quantity?
Thanks, appreciate your advice.

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Carol Kicinski January 28, 2012 at 7:17 am

If you are wanting to make rolls, I would just do the mixing by hand – it is going to take a bit of elbow grease but its doable. If you want a loaf then I think the bread machine would work but I have not tried it. If there is a gluten free setting on your machine, use that if not just make sure it only does 1 rise. And yes, you can replace the sugar with more honey.

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Tara February 8, 2012 at 9:39 pm

These were just fabulous. Even my bread loving gluten tolerant husband liked these!

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Carol Kicinski February 9, 2012 at 7:54 am

Thanks for letting me know! I am married to a bread loving gluten tolerant husband myself and it passed his test too :)

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Linda February 10, 2012 at 6:34 pm

This looks soooo good. Can it be made with egg-free version?? My son is allergic to egg and I’m still on the hunt for good Wheat free, dairy free and egg free dinner roll recipe.

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Carol Kicinski February 11, 2012 at 8:44 am

You can alwways try egg substitute or mix 1 tablespoon of flax meal or chia seeds with 3 tablespoons of warm water, let it sit for 5 minutes and use that. I have not tried it but from what I know it should work. Please report back!

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Linda February 13, 2012 at 6:34 am

Thank you very much, will definitely let you know!! :))

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Tori February 21, 2012 at 11:56 am

Thank for this recipe. I made them last night and the look and texture of the rolls is perfect but I thought they tasted quite yeasty, I used the 2 TBSP listed in the recipe but it seemed like a lot. Should I reduce the yeast or is their something else I should do different.

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Carol Kicinski February 21, 2012 at 12:45 pm

If you don’t like the yeasty tatse you can reduce it to no less that 2 1/4 teaspoons, they should still rise well I believe. I wanted a really soft, yeasty roll so….

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ChookieLove February 21, 2012 at 4:26 pm

Hello,
Thanks for the brilliant recipe! We made it with egg substitute (orgran) and it worked out great, just add a little extra moisture or the batter is too thick.. Also makes a great pizza base and garlic bread (just add 2 cloves of fine grated garlic and a teaspoon of parsley to 1/2 the mixture and use the other half to make pizza bases, Voila pizza night!).
your

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Carol Kicinski February 22, 2012 at 6:45 am

Thank you so much for letting me know this worked with egg substitute! So many people asked. What a great idea to use as pizza bases! Thank you so much for the idea!

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Brenda Hamilton March 1, 2012 at 1:24 pm

I found your website and was excited about all the recipes. I was trying to download the one for soft gluten free rolls and could not get it. I was not able to retrieve any of the recipes. Did I miss something. Each time I click on the name of the recipe, I was sent to a blog of response by other readers.

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Carol Kicinski March 1, 2012 at 1:33 pm

Hi Brenda – I am not sure what’s happening there. I just tried the dinner roll recipe and when I clicked on the “print this recipe” link (under the second photo before the recipe title) it worked just fine. If you haven’t tried getting the recipes that way do so and report back. I will also see if I can get some tech help to see what’s happening. Thanks!

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Linda March 8, 2012 at 9:43 am

Just made it this evening with egg replacer – turned out great!! Super soft and very delicious. My son ate 3 1/2 rolls for dinner. ^_^. Guess I will have to bake again soon!!.

Thank you soooo much for such a great recipe.

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Carol Kicinski March 10, 2012 at 6:49 am

Thanks Linda – so happy you enjoyed it!

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Alison April 3, 2012 at 10:09 pm

Thank you so much for the recipe! It’s so hard to find a dairy free roll option to make. I was wondering, though, could I make this recipe be just dairy free, not gluten free (as I don’t need it to be)? Could I just use regular flour instead of gluten free flour? If so, how much to use? I really don’t need to have Asian White Rice Flour or Asian Sweet Rice Flour (also called glutinous rice flour). I am new at this and just found out that I could have milk allergy. Thanks so much! Looking forward to be trying this out for Easter dinner!

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Carol Kicinski April 3, 2012 at 5:28 pm

I am pretty sure you can convert these to gluten rolls instead of gluten free, just use 3 1/4 cups of all purpose whaet flour in place of the various flours and starches. You may need to adjust the liquid slightly as sometimes gluten free flours can be more absorbant than regular flour, I would start with just about 1/4 cup less liquid and see what your batter is like, it should be thick and smooth but spoonable. If too thick, add some more liquid. Good luck and please let me know how it worked out – it has been a lot of years since I baked with wheat flour.

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heather April 6, 2012 at 10:39 am

So impressed! I made these last night for dinner (used your flour blend) and I couldn’t be happier. These are awesome! My non-GF hubby said that if he didn’t know they were GF he couldn’t have guessed. He said they are ever so slightly denser than regular gluten rolls but he only noticed because I asked him to taste-test them and my non-GF picky teenage daughter who eats like a bird gobbled up a few too.
I sent the recipe and page to my brother and sister-in-law. My brother is definately GF and my sister-in-law is Dairy Free. Cooking for those two is hard! Anyway, these are just Fab! (I write this as I am munching on a couple I rewarmed as suggested in the oven with a little butter and Blueberry Preserves for breakfast with my morning cup-o-Joe.)

Thanks for all the effort!
Heather

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Carol Kicinski April 6, 2012 at 1:59 pm

Aww thanks Heather! So glad you and your family enjoyed them and thanks so much for the feed back!
xo,
carol

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Sakura April 10, 2012 at 10:13 pm

Just tried these with egg substitute and goat’s milk. I am lucky, looks like the bulk white rice flour at my local Fred Meyer’s is fine, after reading around, thought they might turn out gritty. Nope! Thank you so much for going through the hassle of testing and retesting for the GF community!

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Carol Kicinski April 11, 2012 at 8:59 am

Yay! Glad it worked with what you could easily get and so good to know they work well with goats milk too!

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Nikki Burns April 16, 2012 at 11:49 pm

Carol,
Thank you so much for this recipe. I have never made rolls before, and just found out I have a boatload of other allergies in addition to gluten and dairy. Boo! However, this recipe was easily adapted to fit my needs. They are awesome. I’ve made a post and recommended that people visit your site. I also posted the changes that I made in order to make them gluten, dairy, soy, and egg free.

I cannot thank you enough!
Nikki

http://goodbyegluten.wordpress.com/2012/04/16/gluten-dairy-soy-and-egg-free-dinner-rolls-allergy-friendly/

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Carol Kicinski April 17, 2012 at 10:01 am

It is my pleasure Nikki and I am so gratful you made these even more allergy friendly!

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Areej April 17, 2012 at 12:56 pm

Hi Carol
I just opened a commercial gluten free kitchen in Dubai,I’ve been baking for people who are gluten intolerant ,have Celiac or other allergies for many years,I always look for new recipes and this one sounds great ,will definitely try it,thank you ,warm regards from Dubai.
Areej

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Carol Kicinski April 17, 2012 at 9:07 pm

Thank you Areej. Are there a lot of gluten intolerant people in Arabic countries? I really want to go to Dubai someday and when I do, I will visit your bakery!

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Jody Harkavy April 19, 2012 at 12:46 pm

I made these rolls because I just recently found out I needed to go gluten free. My family LOVES them.. More so than most of the rolls we used to use. Thank you so much!! I love your site/

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Carol Kicinski April 19, 2012 at 3:20 pm

So happy you and your family enjoyed them Jody. Thanks for reporting back!

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Nadine Lovelady April 22, 2012 at 4:51 pm

Carol, Can these be made in a bread machine, to which it will obviously be a loaf of bread. I’m looking for a “Great” recipe for the bread machine as it is in the 80′s here and cooking in the oven doesn’t work.

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Carol Kicinski April 23, 2012 at 9:53 pm

Hi Nadine – I haven’t tried in a bread machine. I am not certain as I formulated them for cooking as rolls but I would say it is worth a try. I would put the liquids in first, then the flour then the yeast on top. If you try and it works, let me know!

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Nadine July 2, 2012 at 2:08 am

Hi Carol — I tried it in the bread machine. It tasted sooo good, but it baked heavy on the bottom and was real sticky. I don’t know if it would be the recipe not being a bread machine recipe, or the bread machine. Do you have any suggestions for bread machines or breadmachine recipes?

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Carol Kicinski July 3, 2012 at 4:37 pm

Hi Nadine, unfortunatley I am not a bead machine expert. I find that it is just easier for me to bake without a machine but let me do a little reseach and get back to you on this.

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Jennifer April 24, 2012 at 9:18 pm

I am newly gluten free & learning. I can’t have honey, molasses, brown sugar, maple syrup, or agave. Is there a substitute for the honey?

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Carol Kicinski April 24, 2012 at 9:36 pm

Can you do coconut palm sugar? The yeast needs something to help it proof. Is there any sweetener you can do?

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Jennifer April 24, 2012 at 10:05 pm

Yes, white sugar is ok. Not sure about coconut palm sugar, I will check.

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Carol Kicinski April 25, 2012 at 9:25 am

OK, then you can just use white sugar. The honey just adds that flavor but sugar should work just fine. I would use the same amount of white sugar as honey.

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Jo May 17, 2012 at 8:42 pm

These are fantastic and the kids love them! We are also failsafe and just substituted the honey with golden syrup and the vinegar for citric acid. Also I used extra tapioca instead of potato flour (I didn’t have any) and the still worked beautifully. Thank you!

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Jo May 17, 2012 at 8:44 pm

The kids love them! We are also failsafe and just substituted the honey with golden syrup and the vinegar for citric acid. Also I used extra tapioca instead of potato flour (I didn’t have any) and the still worked beautifully. Thank you!

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Carol Kicinski May 18, 2012 at 8:44 am

Yay and thanks for letting us know about the substitutions and how they worked!

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Lisa Foster May 21, 2012 at 3:33 am

These were the best!!! Totally amazing!!! I used half rice milk and half water and also I used plain gf flour instead of all the assorted flours!! Thank you so much – amazing!!

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Carol Kicinski May 21, 2012 at 7:37 pm

Thanks Lisa, so happy you liked them!

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Joanna June 30, 2012 at 9:04 pm

Oh mama, these are amazing, not to mention an exciting glimpse into buns like I used to eat! I can’t thank you enough. I subbed brown rice for the white rice (kept the sweet rice). They are just lovely and can’t wait to make a batch for an upcoming family luncheon. I am also going to experiment with sub buns.

Question: what is it about this recipe that makes them so soft and delicate? I may want my sub buns to stand up to a sandwich grill without squishing. Thanks!

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Carol Kicinski July 1, 2012 at 4:12 pm

Hi Joanna – good question. I was specifically going for soft buns so I kept tinkering. But having said that, I think they would work fine, if you have a pan that will hold the shape you want, you could make the sub rolls. I think if you bake them a few more minutes, it would work fine for grilling. If you try it out, report back!

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Nicole Stutzman August 31, 2012 at 11:37 am

I just had to tell you how very much I LOVE this recipe!!! My husband devoured the rolls the very first time I made them!! We attend an annual St. Patrick’s Day dinner party at a friend’s house and the first course is always tea & brown bread. Since my husband and I are both gluten sensitive, I decided to bake up this recipe at home to take along so that we could still have bread with our tea.

I decided, instead of using a muffin pan, to dump all of the dough into one large spring form pan and see what happened. I sprinkled some sesame seeds on top of the dough before baking and let her rip. What I wound up with was a beautiful large round loaf! While the water was boiling for the tea that evening, I brushed the entire loaf with a few tablespoons of melted butter, wrapped it in foil and stuck it into a 400 degree oven for about 5-7 minutes so it would be nice and warm for eating.

It was beautifully brown and toasty on the outside while retaining that lovely soft cloud-like interior! The sesame seeds gave it a great nutty flavor and everyone, gluten sensitive and not, RAVED about it. We hardly had room for the Corned Beef & Cabbage and Shepherd’s Pie course that followed because no one could get enough of my lovely loaf of bread.

So… Thank you! Thank you for providing a wonderful recipe that I use several times a week! I am now on the look out for pans of various shapes and sizes since this recipe is so versatile! My next experiment will be attempting to transform it into a sweet bread… cinnamon raisin anyone? :^)

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Carol Kicinski September 5, 2012 at 5:24 pm

Thank you Nicole! I am so happy you enjoy the recipe. Love the fact that you cooked it in a round pan!!! Let me know how the cinnamon raisin version comes out and how do I get an invite? LOL. Thanks again!

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Lisa Imerman September 21, 2012 at 6:24 pm

I started homeschooling my 10 & 7 year old this year, I also have a 3 year old that is home during the day with us. Our history curriculum has some projects in it and one of the ones for this unit was a Sebetu Roll based on a recipe from Ancient Mesopotamia, however, my 10 year old, my 3 year old and myself are Gluten Free (so our house is gluten free). I really wanted to be able to do a cooking project like the one in the book. I googled and found your recipe. I made it as stated (we are dairy free too) and used spectrum organic shortening instead of the butter or butter substitute (we are also soy free…so no margarines). To make it like the type of rolls in the book, I added minced scallions and a clove of minced garlic. They were soooo good. The entire family loved them and the boys are already asking to make them again. Thank you so much!!

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Carol Kicinski September 24, 2012 at 5:50 pm

Thank you Lisa for sharing this! What a great project to do with the children. Glad everyone enjoyed them!

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Bea October 18, 2012 at 1:02 pm

Hi Carol! I’ve a question. Since my hubby and I can not eat grains (including rice) what would you suggest we substitute rice flour with? I’m so excited about this recipe. Can’t wait to try it. :-)

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Carol Kicinski October 19, 2012 at 12:12 pm

Hi Bea – I am at a bit of a lose as to how to answer beacuse I have never tried this recipe with no grains. Usually when I want to bake grain free I will use almond flour but that is a whole different technique. I feel bad – you are so excited! My suggestion is that you do search for grain free rolls. Good luck!

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Kellye Taylor November 5, 2012 at 10:14 am

My daughter does not need gluten-free, but she is alergic to wheat. The upsurge of gluten-free products and recipes has been awesome for us. So my question is: What roll does the honey play in the recipe? I have not tried this recipe yet (buying supplies today), but I don’t really like “sweet” bread, so I’m wondering what it would do to leave the honey out of the mix. Thanks so much.

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Carol Kicinski November 5, 2012 at 11:57 am

The honey adds flavor plus it “feeds the yeast”. You can use just a bit of sugar instead. These rolls aren’t really what I would call sweet but you can also just use less honey. For some reason the yeast like a but of sugar (or honey or agave) to really proof up well.

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marcia November 15, 2012 at 9:22 pm

Hi Carol, I am not only dealing with gluten free but also egg white free. any ideas for substiutions in this recipe? Thankyou Marcia

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Carol Kicinski November 15, 2012 at 9:51 pm

I have heard it works well with egg substitute. Add just a touch more liquid.

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Woozie November 17, 2012 at 12:36 pm

Is it possible to reduce the amount of sugar and honey?

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Carol Kicinski November 18, 2012 at 9:02 am

Yes you can, the honey is just for flavor but the yeast needs a little sugar to get it going. You can try reducing it a bit but baking is like science – you need certain things in certain proportions to make it all come out ok.

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tash November 17, 2012 at 9:52 pm

I can’t get hold of glutinous rice flour, can I sub another sort in? Or change it up a bit?

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Carol Kicinski November 18, 2012 at 8:56 am

The sweet rice flour just sort of blends the flours and evens out the texture but if you can’t find it, just sub half of it with white rice flour and the other half with tapioca starch. That should work just fine.

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Jean November 18, 2012 at 10:46 am

Carol, If I use your flour blend, do I still have to add the xanthan gum? Thanks so much! Your recipes are wonderful!

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Carol Kicinski November 18, 2012 at 11:40 am

yes, because there is yeast in the recipe and it needs a little extra support to rise properly. You can cut back the xanthan gum by about 1/2 a teasppon. Enjoy!

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Jean November 18, 2012 at 12:10 pm

Thank you for your quick reply! I’m new to gluten free and don’t know yet how these things work. We will be enjoying your rolls on Thursday. Happy Thanksgiving!

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Carol Kicinski November 18, 2012 at 12:29 pm

My pleasure, Happy Thanksgiving to you and your family!

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Ellen November 18, 2012 at 4:56 pm

Have you tried freezing them? I just made them and they are great! Making them for my niece for Thanksgiving but would like to make them today or tomorrow (Sunday-Monday.)

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Carol Kicinski November 19, 2012 at 9:13 am

I personally have not but I have heard from others who have. They baked them, froze, thawed then re-heated in the oven before serving. Good luck and Happy Thanksgiving!

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Jocelyn November 19, 2012 at 5:35 pm

you are amazing. My little girl (3 yr old) has celiac and can’t have dairy, nuts, etc…so we are preparing to do Thanksgiving with a friend on Thursday, but I wanted my sweet girl to have rolls like the rest of this. Going to make a batch today (for dinner) to see how they turn out and most likely save what’s left for Thursday…or might have to make more on Wednesday. :) Thank you so much for sharing your recipe with all of us. People like you, make a stressed mommy’s life a little easier. I truly appreciate your recipe and I pinned this on pinterest…hope that was okay. :) I didn’t want to “lose” the recipe.

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Carol Kicinski November 19, 2012 at 6:02 pm

Aww, thank you! I hope you, your little girl and the rest of your family have a wonderful Thanksgiving!

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jocelyn November 19, 2012 at 9:58 pm

Carol…just wanted to let you know they were a success in my house. Thanks.

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Carol Kicinski November 20, 2012 at 5:38 pm

Thanks Jocelyn! So happy you enjoyed!

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Marilyn November 19, 2012 at 10:17 pm

I made your sweet rice flour blend from your Simply GF Desserts and want to know can I use this to make the soft dinner rolls? Also your blend has 4 teaspoons of xanthum gum and your recipe for the rolls requires e teaspoons of xanthan gum. Do I add more to the blend that already has it in it?

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Carol Kicinski November 20, 2012 at 5:38 pm

Yes, do add the xanthan gum since you are adding yeast to the recipe and the dough needs a little extra help to support the rising. Happy Thanksgiving!

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Rebecca November 27, 2012 at 1:40 pm

Carol, thank you SO much for these! I have celiac, and two of my housemates are gluten intolerant. After a first time gluten-free Thanksgiving for 20 people (who didn’t even realize it was all GF), the leftovers of these rolls disappeared! I made them with regular milk and butter, but am making another batch today for the GF friend who is also dairy-free. While I love tinkering, I’m super grateful for your original “tinker-free” dairy-free version. Undoubtedly, we’ll have bags of these in the freezer to accompany soup on the upcoming winter days. Thanks again!

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Carol Kicinski November 27, 2012 at 4:28 pm

Thanks for letting me know Rebecca, I am so happy you enjoyed them :)

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Gayle December 7, 2012 at 12:12 pm

I have made these twice and love them. I did make a change, though. In place of the 1 1/2 cups rice flour I used 1/2 cup rice flour, 1/2 cup millet flour, and 1/2 cup sorghum flour. The flavor is wonderful and the texture just what I had hoped, but both times they have over-risen. I significantly reduced the rising time when I made them today, but they still flowed over the muffin cups some (and I had taken care to only fill them half full). I considered reducing the yeast or honey – or possibly the baking soda. Any ideas?

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Carol Kicinski December 10, 2012 at 1:31 pm

Hi Gayle. I am guessing that some property in the flours you used is what is causing that – I would try reducung the sugar in the yeast or adding more salt. Sugar helps yeast grown, salt retards it. You could also cut back on the honey. I also noticed that if my kitchen is too warm they overrise so this is something to consider.

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Molly December 14, 2012 at 3:33 pm

Curious if you have ever frozen them? We have a family recipe for monkey bread where we use rhodes dinner rolls and let them rise overnight…..want to try to recreate this gluten free for my neice and nephew!

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Carol Kicinski December 17, 2012 at 10:23 am

Yes, I bake them then freeze. Let thaw and then warm in a 350 oven for a few minutes or you can even warm in the microwave. I tried letting them rise overnight in the fridge but they over-rose so I don’t recommend that. Bake and then freeze seems to work better.

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Molly December 18, 2012 at 4:39 pm

Hmmmm….Our recipe you are supposed to let them thaw overnight in the oven so they are supposed to rise quite a bit…….probably worth a shot!?!?

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Erica Cooper January 1, 2013 at 12:11 am

I love this recipe and love the smell of yeast baking rolls in my oven. I did, however, have a question: These did not seem to be a thick dough, more like a cake type batter. They also didn’t rise as much as I thought they should. They were delicious but just not as tall or have as big of holes inside as yours. What did I miss? Thank you for sharing!

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Carol Kicinski January 2, 2013 at 11:18 am

Tell me more – what kind of flour did you use? Also are you sure your yeast was fresh?

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Nancy January 16, 2013 at 2:51 pm

Hi Carol,
Thanks for such an informative website! We are just starting gluten free/dairy free diet at my house and it is so tough, so it was really great to find your website! My son is 8 and tested very high as being allergic to gluten and dairy. He also cannot have eggs or cheese. :( One of his favorite things to eat! When making the rolls, can I use an egg substitute? Thanks!

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Carol Kicinski January 18, 2013 at 9:46 pm

Hi Nancy. I have had readers say they made these with egg substitute with good result. You should scroll through the comments to make sure but if I remeber correctly you just may need to add a tad more water. Good luck and enjoy!

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Beth January 23, 2013 at 11:15 am

We made these last night to have with our cheddar potato soup. They were for lack of a better word, DELICIOUS. I’m thinking that with less honey, these would be fantastic hamburger buns. But what would you suggest that i bake a hamburger bun in? Any ideas would be so much appreciated!! Thank you and God bless!!

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Carol Kicinski January 23, 2013 at 9:29 pm

Thanks fso much Beth. I have made hamburger buns by baking them in ramekins – like a 4 inch ramekin that you would cook custard in. So far it is the best solution I have come up with. Good luck!

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megan February 25, 2013 at 2:21 pm

Hi Carol,
Can I use brown rice flour and white rice flour, I have all other ingriendients but I have just sweet rice flour and brown rice flour. I do have Pamela`s Products baking mix would that work?
Thanks a bunch,
Megan

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Carol Kicinski February 26, 2013 at 1:29 pm

Yes, you can use the brown rice flour of white just note that if it is not superfine, you may not get the same results. I haven’t tried this with a baking mix, I am not sure if it would work or not.

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Ronna March 7, 2013 at 10:31 pm

Just made these tonight & they were AWESOME! My kids rolled their eyes when they heard I was making GF rolls, but boy were they surprised! I got rave reviews from my four guys, and my hubby said these were the best he’s ever had. I used King Arthur GF flour (best GF flour mix, in my opinion). Skipped the egg wash on top because I didn’t have an extra egg. They came out perfect. THANK YOU!!!

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Carol Kicinski March 9, 2013 at 10:52 pm

My pleasure Ronna, so happy you all liked them and I know that eye roll!!!

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Barb March 28, 2013 at 11:34 am

Gluten Free Dairy Free Soft Dinner Rolls Recipe – If I bought cup for cup gluten free flour that contains xanthan gum (Domata recipe ready flour) do I need to add the xanthan gum? I’ve never made anything gluten free, so this is my first attempt. Thanks.

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Carol Kicinski March 29, 2013 at 1:14 pm

Hi Barb, yes you do beacuse there is yeast in the recipe and the batter will need a little more structure from the extra xantham gum. I have made them with my flour which has xanthan gum and as described in the recipe and I don’t adjust the amount of xanthan gum. The batter is a tad bit thicker when using flour with xanthan gum already.

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Jessica March 30, 2013 at 8:34 pm

Is there something else that can be used instead of xanthan gum? Would cornstarch work?

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Carol Kicinski April 3, 2013 at 8:05 pm

You could use guar gum. I have not tried with corn starch but I don’t think that would do it. You could try pysillium husks powder, I haven’t done this recipe with the pysillium husks so I can’t say for sure. I would try with 1 tablespoon.

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cassandra wilson March 31, 2013 at 11:08 am

I was referred to this recipe by a local bakery who uses it, but makes them with butter. My son is gluten/casein free so the ones from there wouldn’t work for us. Anyway, I made them and we loved them!!! I have been cooking gluten/casein free for 12 years and have NEVER had success with any type of bread. The rolls were light, fluffy and did not have that crumbly, grainy texture.

My question is, will this convert to a loaf of bread? I currently buy bread that he likes, but I think he would like this so much better.

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Carol Kicinski April 3, 2013 at 8:35 pm

Hi Cassandra,

I have not tried baking this particular recipe as a loaf. You can try or you can use this recipe that I just posted for soft gf bread – http://simplygluten-free.com/blog/2013/04/gluten-free-soft-bread-recipe.html

If you do make the rools into a loaf, let me know how it comes out! Good luck and enjoy.

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cassandra wilson June 26, 2013 at 11:03 am

Sorry I missed your reply, I forgot to come back and check for it :). I did try it as a loaf, and it flopped. I had given up on making loaf bread and bought different muffin tins, they look more like hamburger buns and I started making it that way, but I will definitely give the recipe you posted for soft bread a try. Thanks!!

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Carol M April 7, 2013 at 9:52 pm

I do not usually comment on recipes, but I had to comment on this. My son has recently discovered he is gluten sensitive. He can eat some, but if he over does it he is sick. I have been experimenting with the different flours and combinations. He is a breadaholic! I’ve had success with coffee cake type bread and biscuits but we have not like the flavor of any of the yeast breads.

THESE ARE WONDERFUL! The only thing I did different was I used corn starch instead of the tapioca starch. No one would ever know they are gluten free. I love the flavors using the Asian white rice flour and glutenous rice flour. Very nice yeast roll flavor! Thank you so much.

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Carol Kicinski April 8, 2013 at 9:26 am

My pleasure Carol, thanks for taking the time to comment and I am so happy you enjoyed the recipe!

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sue April 8, 2013 at 5:47 pm

I know this is an older post, but I made these today and they came out perfect!! I really, really wanted a dinner roll with a chicken peanut salad I am making for dinner tonight and I can’t tell you how excited I am that I now have some as delicious as the rolls I’ve been craving since going gluten free … thanks a bunch!

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Carol Kicinski April 8, 2013 at 6:04 pm

You are very welcome and now you have me craving chicken peanut salad :)

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Alison April 9, 2013 at 6:47 pm

Hi- I also know this is an older post, but I made these for a family get together and they got such rave reviews I had to let you know! My sister actually said they were the best gluten free rolls she ever had (that’s a huge complement coming from her) and someone else said they were some of the best rolls they’d had, even if they weren’t gluten free! Thank you :D

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Carol Kicinski April 10, 2013 at 2:26 pm

Thanks Alison – so happy everyone enjopyed them!

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Deanna May 30, 2013 at 8:47 pm

These are THE BEST gluten free dinner rolls I have ever had. I used Sun Flour Mills Pastry Flour and it worked beautifully. So much easier than mixing and measuring all the flours and starches together. Well worth the time it took to make these rolls! Thank you for this recipe that I will continue to make.

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Carol Kicinski June 1, 2013 at 7:09 am

My pleasure Deanna, so happy you enjoyed them!

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simpleglutenfreebaking.blogspot.com July 6, 2013 at 10:38 am

Love these! Thanks So much.

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Teena August 4, 2013 at 9:17 pm

These are unbelievable!! I used William Sonomas Cup4Cup Gluten Free flour (which is really good) and I fooled my family, that’s how good they were. My son would always say is it your food or our food lol. Thank you so much for the wonderful recipe.

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CarolKicinski August 6, 2013 at 2:42 pm

Thanks for the feed back and I am happy you all enjoyed them!

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CarolKicinski August 6, 2013 at 2:42 pm

Yes – it is more like a batter than a dough.

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Karla September 15, 2013 at 3:02 pm

Can you substitute Rice Milk with Soy Milk?

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CarolKicinski September 20, 2013 at 4:01 pm

Sure, any dairy free milk will work. Enjoy!

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April McGowan October 4, 2013 at 2:41 pm

I we can’t do eggs. I find using flax gel makes recipes much denser and heavier. Have any ideas?

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CarolKicinski October 5, 2013 at 11:49 am

I have had comments that using egg replacer with some extra liquid works well. I am not totally sure how much extra however as I have not personally tried it.

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preciousonehere October 12, 2013 at 5:42 pm

This was my very first GF DF recipe from scratch to make … OH SO YUMMY!! I just made them today – they were nicely brown on top, so I took them out- they are a little doughy, but they are yummy just the same!!! I will most definitely make them again!!

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Maria October 15, 2013 at 6:18 pm

Is there anything I can use in place of the sugar to proof the yeast, honey maybe? Thanks

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CarolKicinski October 23, 2013 at 8:48 pm

You could use a little honey, agave, or even maple syrup.

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CarolKicinski October 23, 2013 at 9:03 pm

Thank you! If that happens again you can always place a piece of foil on top to keep them from getting too brown but allowing them to bake a little longer. Enjoy!

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Dianna November 2, 2013 at 12:07 am

I have tried these a few times and they are perfect on the outside and tasty, but still a bit doughy in the middle. I tried covering with foil, also lowering the temp/lengthening the time in case it was due to dark pan. Any advice as to what else I can try?

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Melissa Cee November 13, 2013 at 11:15 am

This was delicious. Way more delicious than anticipated. Batter rose beautifully. Although I was wondering if you could help me figure out a common problem I have with gluten free batter and yeast. This happened to the rolls as well as with any bread I make in the breadmachine.

After cooking it seems to rise beautifully. Then, after a few minutes, it sort of collapses (not dramatically, but about 40%). The texture is nice and chewy but…too chewy. No amount of extra cooking time can keep the center from being wet-looking and very gummy. Is my xantham gum just too potent?

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Mamak Gaia November 15, 2013 at 9:59 pm

I have premium sweet rice but what is Asian white rice flour? I can use my vitamix to grind anything to superfine so if I can sub regular white rice flour..would that work? Thanks SO much! Making my first gluten free thanksgiving and don’t want anyone in the extended family to know! <3 Here's hoping!

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CarolKicinski November 16, 2013 at 1:20 pm

Oh good luck! Asian white rice flour is just really finely milled white rice flour – the brand I like is Erawan. It is a lot less expensive than regular white rice flour and very fine but if your regular flour is working well for you after you grind it up more – go for it! It will be great. Happy Thanksgiving!

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CarolKicinski November 16, 2013 at 1:22 pm

That would be my first thought – just cut back on the xanthan gum. I have found just a wee bit too much can do exactly what you are talking about. Try cutting back by 25%. Fingers crossed!

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CarolKicinski November 17, 2013 at 9:35 am

Without knowing what brand of flours and such you are using the first suggestion I have is to fill the muffin cups less full with the batter, make them smaller so that they have time to bake all the way through. Also light pans are better for gluten free baking than dark ones but having said that, I do have dark pans that I use. Good luck and let me know if that helps.

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Kristin November 20, 2013 at 9:27 pm

Hi Carol, This recipe looks awesome. Quick question for you… my flour blend (I make my own with white rice flour, tapioca starch and arrowhead starch) already contains some xanthan gum. Should I still add additional? If so, how much do you think? (for a little reference, the blend has 2 TBSP to 6 cups white rice, 3 cups tapioca and 1.5 cups arrowhead). Thanks!

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CarolKicinski November 23, 2013 at 11:37 am

Hi Kristin – yes go ahead and add the xanthan gum. Unless your xanthan gum is super strong,I would add the entire amount. Without the protein from regular flour, gluten free flour needs a little extra help when used in recipes that have yeast and need to rise. If you have had issues with your baked goods being gummy in the center before using your blend, then I would cut back by 25 percent. Hope this helps and enjoy!

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Elaine November 23, 2013 at 3:38 pm

I’d like to know if it’s OK to substitute almond milk for the rice milk in the gluten free, dairy free roll recipe. Also, does it matter if I use the equivalent of whole, 2%, or 1% milk when I use almond milk?

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Lori November 25, 2013 at 1:37 pm

I’m dying to know if anyone tried rolling these out, cutting them in triangles and seeing if they would work like crescent rolls!!??

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bec November 26, 2013 at 4:36 pm

Hello, I made this recipe about two weeks ago and I was so, so happy with the results, awesome. We will make this one again and again, Thanks so much for a really good roll recipe.

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CarolKicinski November 26, 2013 at 5:41 pm

Thanks so much Bec!

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CarolKicinski November 26, 2013 at 5:46 pm

Me too! I am not sure if they would be flaky enough. But I would love to know if anyone has done it!

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CarolKicinski November 26, 2013 at 5:48 pm

You should be able to substitute any type of almond milk just fine! It may give the rolls a very slight almond flavor but that’s ok!

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CarolKicinski November 26, 2013 at 5:49 pm

Any kind of almond milk will be just fine! Happy Thanksgiving.

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Carol L. Patterson November 27, 2013 at 1:39 pm

Can this be frozen? Like prepared ahead and freeze it?

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CarolKicinski December 1, 2013 at 11:32 am

Sorry I didn’t see this before but yes. Bake them, freeze, thaw and reheat. It is best if you can keep them in the muffin tins, they will hold their shape better.

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JeanC November 27, 2013 at 3:02 pm

I can’t lay my hands on the sweet rice flour to save my life today (the Co-op was sold out and I guess the Asian market decided they didn’t need to be open today). Is there a work around?

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CarolKicinski December 1, 2013 at 11:31 am

Oh dear – didn’t see this in time. If you can’t find sweet rice flour I would just replace it with half tapioca starch and half white rice flour – it won’t be exactly the same but should still be good.

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JeanC December 1, 2013 at 2:21 pm

Thank you :) I was able to get my hands on the sweet rice flour at the last minute, but it is good to know I have a back up in case this happens again.

EVERYONE loved the rolls and this recipe is a definite keeper.

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CarolKicinski December 8, 2013 at 9:21 am

Oh I am so glad! Thanks for the update and happy holidays!

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Amanda November 28, 2013 at 12:30 am

This recipe was the best find ever! You have made my Thanksgiving. This recipe is a keeper!

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CarolKicinski December 1, 2013 at 11:30 am

Thank so much Amanda! Glad you enjoyed them and had a lovely holiday!

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