Gluten-Free Dinner Rolls

Ingredients

• 2 cups certified gluten-free all-purpose flour blend (containing rice flour, tapioca starch, and potato starch) 2 cups certified gluten-free all-purpose flour blend (containing rice flour, tapioca starch, and potato starch)
• 1 tsp xanthan gum (omit if your GF flour blend already contains it) 1 tsp xanthan gum (omit if your GF flour blend already contains it)
• 1 tsp certified gluten-free instant yeast 1 tsp certified gluten-free instant yeast
• 0.5 tsp salt 0.5 tsp salt
• 1 cup warm water (about 105-115°F) 1 cup warm water (about 105-115°F)
• 2 large eggs, at room temperature 2 large eggs, at room temperature
• 3 tbsp olive oil or unsalted butter, melted and slightly cooled 3 tbsp olive oil or unsalted butter, melted and slightly cooled

Instructions

1. 1

   In a large mixing bowl, whisk together the certified gluten-free all-purpose flour blend, xanthan gum (if using), certified gluten-free instant yeast, and salt. Ensure all the dry ingredients are thoroughly combined, creating a uniform base for your dough.

2. 2

   In a separate medium bowl, whisk together the warm water, room temperature eggs, and melted olive oil or butter until well incorporated. The mixture should be smooth and slightly emulsified.

3. 3

   Pour the wet ingredients into the bowl with the dry ingredients. Mix with a sturdy spoon or a stand mixer fitted with a paddle attachment on low speed for about 2-3 minutes. The resulting dough will be quite sticky and more like a thick batter than traditional dough; this is normal for gluten-free recipes.

4. 4

   Lightly grease your hands with oil or water, or use a silicone spatula, to gently shape the sticky dough into 4 equal rolls on a baking sheet lined with parchment paper. Leave about 2 inches of space between each roll to allow for expansion. Let the shaped rolls rest in a warm place for about 10 minutes while the oven preheats.

5. 5

   Preheat your oven to 375°F (190°C). Bake the gluten-free dinner rolls for approximately 25-30 minutes, or until they are golden brown on top and sound hollow when tapped on the bottom. Allow the rolls to cool completely on a wire rack before slicing and serving to ensure the best texture.

Nutrition (per serving)

Tips & Notes

• If your GF flour blend already lists xanthan gum in its ingredients, skip any additional xanthan gum or the texture will become gummy.
• Tapioca starch creates a slightly chewy, stretchy texture in GF baked goods — a welcome trait for pizza crust and flatbreads.
• Proof your yeast first: combine with warm water (105–115°F) and a pinch of sugar and wait 5–10 minutes until foamy before adding to the dough.