Artisan Gluten-Free Dinner Rolls

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Hand holding up a vegan gluten-free dinner roll to show the inner texture

Friends, we can’t WAIT for you to try these! What started as a different recipe morphed into these amazing gluten-free dinner rolls (and we’re not mad about it)! Not to be dramatic, but they might change your life. 

What you need to know: They’re perfectly crusty on the outside, soft and tender on the inside, and have an incredible toasty, whole-grain taste just like your favorite artisan rolls (but gluten-free and vegan)!

Did we mention they’re also easy to make? With just 9 ingredients and simple methods required, they’re begging to be on your holiday table. Let’s bake!

Psyllium, cane sugar, baking powder, salt, yeast, olive oil, brown rice flour, water, sorghum flour, and potato starch

How to Make Gluten-Free Dinner Rolls

These rolls start with a combination of brown rice flour, sorghum flour, and potato starch to create an undetectably gluten-free taste and texture. Psyllium husk adds gluten-like structure and tenderness, while a smidge of baking powder adds fluffiness!

Stirring gluten-free flours, psyllium husk, salt, and baking powder in a bowl

Next come the liquid ingredients! Yeast adds a classic artisan bread taste, while olive oil keeps the rolls perfectly soft.

Olive oil and water and yeast mixture in a bowl of gluten-free flours

After mixing the dough, it rests and rises for 45 short minutes. Just enough time to clean up, preheat the oven, and daydream about your finished rolls.

Proofed vegan gluten-free dough for dinner rolls

After rising, the rolls are shaped into adorable little domes and topped with additional oil for a savory, golden crust.

Brushing vegan gluten-free dinner rolls with olive oil

Once baked, the rolls cool for just a few minutes before they’re ready to enjoy! Slather them with (vegan) butter or dunk them into soup. YUM.

Freshly baked gluten-free vegan dinner rolls on a parchment-lined baking sheet

We hope you LOVE these gluten-free dinner rolls! They’re:

Chewy
Wholesome
Crusty on the outside
Tender on the inside
Perfect for the holiday table
& UNDETECTABLY gluten-free!

Pair these rolls with sweet toppings like Orange Thyme Jam or 1-Pot Apple Butter (Date-Sweetened!) or savory dishes like Creamy Tuscan White Bean & Kale Soup (1 Pot!) or Lentil Mushroom Stew.

Your Next Gluten-Free Baking Adventure?

If you try this recipe, let us know! Leave a comment, rate it, and don’t forget to tag a photo @minimalistbaker on Instagram. Cheers, friends!

Hands holding a broken apart gluten-free dinner roll

Artisan Gluten-Free Dinner Rolls

Simply amazing gluten-free dinner rolls that are crusty on the outside, tender on the inside, and taste just like the real thing! Perfect for the holiday table and beyond.
Author Minimalist Baker
Print
Hand holding a gluten-free dinner roll to show the inner texture
4.25 from 4 votes
Prep Time 1 hour 30 minutes
Cook Time 30 minutes
Total Time 2 hours
Servings 14 (Rolls)
Course Bread
Cuisine Gluten-Free, Vegan
Freezer Friendly 1 month
Does it keep? 2 Days

Ingredients

  • 1 Tbsp cane sugar (or maple syrup)
  • 2 cups warm water
  • 1 packet active dry yeast (we used Red Star // 1 packet yields ~2 ¼ tsp or 7 g)
  • 1 cup brown rice flour (plus more for flouring pan)
  • 1 cup sorghum flour*
  • 1 cup potato starch
  • 1 tsp baking powder
  • 4 Tbsp psyllium husk (whole, not powder)
  • 1 ½ tsp salt
  • 2 Tbsp olive oil

FOR GLAZING

  • 1 Tbsp olive oil (or sub melted vegan butter)

Instructions

  • In a glass measuring cup or mixing bowl, whisk together the warm water (100-110 degrees F / 38-43 C) and sugar (or maple syrup) until the sugar is mostly dissolved. Whisk in the packet of yeast and let it bloom on the counter for 10 minutes until frothy. If it doesn’t foam, start over — your water may have been too hot or the packet of yeast was expired.
  • Meanwhile, in a separate mixing bowl, combine the brown rice flour, sorghum flour, potato starch, baking powder, psyllium husk, and salt. Whisk well until thoroughly combined and any lumps of potato starch are broken up.
  • Once the yeast has proofed, make a slight “well” in the middle of the flour mixture, add water/yeast mixture and the olive oil to the “well,” and use a wooden spoon to begin mixing immediately. The mixture will start out quite loose and liquidy, almost like pancake batter, but don’t worry! As the psyllium husk absorbs the water, it will thicken considerably.
  • Once the mixture has thickened slightly and has no lumps (~1 minute), cover it with a thin kitchen towel and let rise at room temperature for 45 minutes. Once the dough has risen, preheat the oven to 400 F (204 C) and line a large baking sheet with parchment paper.
  • Dust a clean work surface with a little brown rice flour. Turn the dough out onto the surface and make it into a rough “log,” then divide it into 12-14 equal pieces. Shape each piece into a neat ball and transfer to the baking tray.
  • Brush each roll with olive oil or melted vegan butter and set aside to rise for another 10 mins. Bake the rolls on the middle shelf of the oven for 28-32 minutes, or until they are slightly golden and hollow-sounding when you tap the bottoms. Allow to cool on the pan for ~10 minutes. Enjoy these rolls while they’re still warm, with a bit of vegan butter, or cool completely and reheat in the oven when ready to serve.
  • These rolls are best on the day they’re made. To keep the rolls fresh and soft, let cool fully then store at room temperature in an airtight container for 1 day. Then transfer to the refrigerator and reheat in the oven or microwave. Freeze for up to 1 month.

Video

Notes

*We haven’t tested with oat flour, but it generally works as a 1-1 sub for sorghum flour.
*Nutrition information is a rough estimate calculated with olive oil.

Nutrition (1 of 14 servings)

Serving: 1 roll Calories: 146 Carbohydrates: 27 g Protein: 1.7 g Fat: 3.6 g Saturated Fat: 0.5 g Polyunsaturated Fat: 0.6 g Monounsaturated Fat: 2.3 g Trans Fat: 0 g Cholesterol: 0 mg Sodium: 292 mg Potassium: 92 mg Fiber: 3.3 g Sugar: 1.1 g Vitamin A: 0 IU Vitamin C: 0 mg Calcium: 23 mg Iron: 0.9 mg

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    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      We’re so sorry that was your experience! Did you make any modifications? Other readers have really enjoyed these, so we wonder if something may have gone wrong?

      • Anna says

        Unfortunately, I had a similar experience. I spooned my ingredients into the measuring cups and did my best to make sure they weren’t overly compacted. There was no “watery” stage and by the time it finished raising it just crumble. Part of it is just the “fun” of gluten free baking, but most of it is the inconsistency in ingredient weights when you’re dealing with cup measurements instead of grams (and even the difference in scales can make it a bit of a crapshoot). With something like potato starch, how I fill a measuring cup versus how someone else does and the cups themselves can be the difference between sucess and a rock. I ended up with the latter this time.

        • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

          Hi Anna, sorry to hear that was your experience. Is it possible you were using super fine brown rice flour? It’s more absorbent, which can lead to drying.

  1. Stephanie Pohlmann says

    Hi! Can we use your flour blend for this? Or maybe you already had a recipe using that and I just didn’t see it? Thanks!!

  2. Margaret says

    Hello!

    Can I make the dough the day before baking them? I would like to bake them on Thanksgiving, but was hoping to prep the dough the day before.

    Thank you!

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Hi Margaret, We haven’t tested making the dough ahead of time and can’t guarantee results, but we think you could prep it the night before! Instead of letting them fully rise we suggest making the dough and then placing it in the refrigerator overnight to slowly rise. Thanksgiving day you can shape them, let them rise on top of the oven while it’s preheating, and proceed with the recipe. Hope this helps!

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Hi Danielle, we haven’t tried these without oil but you could try coconut milk or coconut yogurt? A small amount of fat is helpful for the best taste and texture. Let us know how it goes!

  3. Becca says

    These are my new favorite thing.

    I made the recipe to the instructions and got a delicious result. I will be making these as often as I can justify.

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Thanks so much for the lovely review, Becca. We are so glad you enjoyed them! Next time, would you mind leaving a star rating with your review? It’s super helpful for us and other readers. Thanks so much! xo

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Hi Doreen, we haven’t tried this recipe using a sourdough starter and are not sure how it would go! Let us know if you try it though. xo

    • Dolly says

      Hi Doreen,

      I’ll be doing that, and I can share my method with you! I have a brown rice flour starter (just brown rice flour and water) so I plan on simply subbing out a portion of the water and brown rice flour called for with my starter. (For example, if your starter is 100% hydration, you can simply replace 100g of water and 100g of brown rice flour with 200g of active starter. Mine is 120%, so requires a little more math, but worth it.) This, in addition to increasing the rise time, usually works well for me! I typically whisk the psyllium into the water, leave it a few minutes to gel, mix the starter into that, then add into dry mix.

      Cheers, Dolly <3

  4. A.M. says

    I love your recipes and can’t wait to try this simple and delicious-sounding recipe! Thanks for sharing it. I was wondering if I can leave out the baking powder and if so, would I need to make any adjustments like add more yeast?

  5. Sonia says

    I decided to make this recipe but only had psyllium husk powder- I guessed two tablespoons would be about right because I have a bit of experience baking with it, and they worked perfectly and look just like the pictures! I saw a lot of questions in the comments so figured I’d post here.

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      We’re so glad! This recipe does rely on the specific amounts of flours listed instead of a GF flour blend.

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Hi Ewa, flax isn’t as absorbent as psyllium, so you’d likely need to use much more of it (maybe ~6 Tbsp total). However, we haven’t tested with flaxseed meal and can’t guarantee it will turn out the same. Let us know if you give it a try!

  6. SHall says

    Prepping to make this but only have psyllium husk powder. Is there an measurement adjustment for using the powder vs the husk?

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Hi there, we haven’t tried this with powder ourselves but we think 2 Tbsp powder would be worth trying. Let us know how it goes!

  7. Magda van der Zande says

    Can you please explain what’s the difference is between using whole psyllium versus the powder? I haven’t been able to find the whole ones so far.
    Thanks!

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Hi Magda, psyllium husk powder is just the ground version of whole psyllium husk, usually you need more of the whole psyllium, so you could try using 2 Tbsp powder in this recipe. We haven’t tried it ourselves though, so no promises!

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Hi Jana, we haven’t tried this recipe with powder but we think using 2 Tbsp (instead of 4 for whole) would be worth trying. Let us know how it goes!

  8. Amanda says

    Hello!
    These look so delicious.
    I’m on a low glycemic index diet, so would it work with substitutes for the rice flour & potato starch?

    Thanks so much, love the blog :)
    Amanda

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Hi Amanda, unfortunately the combination of flours in this recipe is what really makes the rolls fluffy and reliable! We haven’t tried any substitutions. It’s possible that sorghum flour could work in place of brown rice, but potato starch is pretty essential.