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Fluffy Gluten-Free Bread Rolls

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These homemade gluten-free bread rolls are soft, pillowy, and golden, with a comforting aroma and classic bread flavor. Easy to make in under an hour, they’re perfect for family dinners, potlucks, or cozy weeknight meals.

Ingredients

Scale
  • 2 cups (240g) gluten-free all-purpose flour blend (with xanthan gum, e.g., King Arthur or Bob’s Red Mill)
  • 1/2 cup (60g) tapioca starch
  • 1/4 cup (30g) potato starch
  • 1 tablespoon (8g) psyllium husk powder
  • 2 tablespoons (25g) granulated sugar
  • 1 packet (7g) instant yeast (or 2 1/4 teaspoons)
  • 1 teaspoon (5g) salt (fine sea salt)
  • 1 cup (240ml) warm milk (or dairy-free milk: almond, oat, or soy)
  • 2 tablespoons (28g) unsalted butter, melted (or dairy-free alternative)
  • 2 large eggs, room temperature (or 1/4 cup applesauce for egg-free)
  • 1 tablespoon (15ml) apple cider vinegar
  • 1 tablespoon (14g) melted butter (optional, for brushing)

Instructions

  1. Measure out all ingredients. Warm the milk to about 110°F (43°C). Melt the butter and let it cool slightly.
  2. In a large bowl, whisk together gluten-free flour blend, tapioca starch, potato starch, psyllium husk, sugar, yeast, and salt until evenly combined.
  3. In a separate bowl, whisk together warm milk, melted butter, eggs, and apple cider vinegar until smooth. If using egg substitute, whisk it in here.
  4. Pour wet ingredients into dry mix. Stir with a wooden spoon or paddle attachment until no streaks remain. Dough will be sticky and shaggy.
  5. Knead by hand or with a spoon for 2-3 minutes until dough comes together and feels soft and slightly tacky. Adjust with milk or flour blend if needed.
  6. Lightly oil hands. Divide dough into 8 equal pieces (about 85g each) and roll into balls. Place on a greased baking sheet or snugly in a cake pan.
  7. Cover with a clean towel or plastic wrap. Let rise in a warm spot for 30-40 minutes, until puffed and almost doubled in size.
  8. Preheat oven to 375°F (190°C) while rolls are proofing.
  9. Remove cover and brush tops with melted butter. Bake for 18-22 minutes, until golden brown and hollow-sounding when tapped. Tent with foil if browning too quickly.
  10. Cool rolls for 10 minutes in the pan, then transfer to a wire rack. Rolls will firm up as they cool.

Notes

For best results, use a gluten-free flour blend with xanthan gum. Psyllium husk is essential for structure; ground flaxseed can substitute but won’t be as fluffy. Proof dough in a warm spot for optimal rise. Rolls can be customized with herbs, seeds, or dried fruit. For dairy-free or egg-free, use plant-based milk/butter and applesauce or flax egg. Store at room temperature for 2 days, refrigerate for 5 days, or freeze for up to 2 months.

Nutrition

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Find it online: https://avabake.com/fluffy-gluten-free-bread-rolls-recipe-easy-homemade-baking-guide/