Quick Gluten Free Rolls
So, I've been playing around a little bit with a new gluten free roll recipe that I think you're all going to love! I wanted something a little easier, faster, and with simpler ingredients than my other Gluten Free Soft Dinner Roll recipe.
...And the result is awesome!
These rolls are completely gluten AND dairy free and in fact, they only use water and oil as their base instead of a butter sub or milk sub. They bake up beautiful with a great golden crust and actually make wonderful hamburger buns too. But don't take my word for it! Try them out and let me know what you think!
Quick Gluten Free Rolls (also makes great hamburger buns)
Note from jalene:
Grapeseed Oil has a higher cooking temperature than Olive Oil so it is highly recommended for this recipe. It also has a very minimal flavor so it will not affect the taste of your rolls. It is healthier than Canola Oil or other alternatives so we highly recommend only using Grapeseed Oil for this recipe.
For HAMBURGER BUNS I use 1/3 to 1/2 cup of dough per roll instead of 1/4 cup.
For EGG FREE ROLLS simply combine 2 Tablespoons of Flax Seed Meal with 6 Tablespoons of water and allow it to sit for 10 minutes. Add this mixture in when the recipe calls for the eggs. Using Flax Seed Meal makes a great moist roll with a great texture so even if you're not allergic, it's worth a try!
11/24/2013 03:56:13 am
Thank you so much for this! All the recipes I've been looking at are super time consuming and complicated. This is just what I need for our next family gathering!
11/28/2013 07:32:35 am
Yummy! These were delicious and super easy! We didn't even miss gluten this Thanksgiving! Thank you for sharing!
6/18/2014 07:09:29 am
Aside from the 5 minutes, there is no rising time? I mean that'd be great, but I just wanted to make sure!
6/21/2014 04:50:51 am
These are the best! I just made them so I can send them with my daughter to girls camp. She won't feel deprived at all - they are great dinner rolls, hamburger buns, and sandwich bread. Thank you!!
7/16/2014 10:19:01 am
I just have to come back to say how much I love this recipe. I've made it many times, quickly becoming a weekly recipe. It blows all gf rolls out of the water. It's amazing! We've mainly used it for burger buns but have done hot dog buns and even breadsticks (through a pastry bag) with garlic salt
11/24/2014 12:51:36 am
Would warm coconut oil work in this recipe?
In replace of the grapeseed oil? Perhaps, though it may alter the taste slightly. Also, you'll want to cook the rolls at 350 instead of 425 because coconut oil starts to break down and become unhealthy when it's cooked higher than its smoke point. Hope that helps!
12/21/2014 03:35:56 am
I can't find tapioca starch, can I just substitute more potato starch?
12/22/2014 08:10:31 am
I found it! I didn't realize that Tapioca Flour was the same thing as Tapioca Starch until I read the label on Bobs Red Mill. Thank you!
1/2/2015 06:44:32 am
These came out great! I did them with the flax seed eggs too and they are delicious. Thank you so much!
3/19/2015 01:49:15 am
Thanks so much Jalene! These look great and super easy. I even have all the ingredients! My five year old neice and I are always on the lookout for gf options...it can be difficult during the holidays! Thanks again! :-)
10/5/2018 08:01:55 am
Well, I'm glad I read this. I used teaspoons and thought "geez, that's a lot of liquid for such a small amount of yeast". It didn't rise. Thankfully, I didn't proceed in mixing with the dry until adding more yeast. It's rising beautifully now. hahaha
4/5/2015 08:49:25 pm
Hi I just made them and when taken out they were gorgeous but I looked back after 2 min while they were cooling down and they flopped :( . Any idea why? Thank you
Most commonly it's either of 2 things: did you follow the recipe exactly or make any substitutions? Is your yeast working properly? Like most gluten free recipes it's important to follow the directions on this recipe exactly with no substitutions. So if you did follow it exactly I would look to your yeast. You can Google how to check your yeast to see if that is the problem. That's a start. Hope that helps!
4/6/2015 04:57:17 am
Thank you so much for such quick reply. I only changed grapeseed oil to olive oil as I didn't have te other one. I realized they were a bit uncooked in the middle so maybe I shud have leave it a little longer. I will try them again 😊. Thank you
4/11/2015 11:32:51 am
I just made them, using the exact ingredients called for and they were beautiful and delicious. Even better after they have cooled down a little, because they firm up inside a bit. LOVE this recipe and am planning to measure out the dry ingredients for several batches and store in separate containers so all I have to do is add the yeast mixture and eggs for nearly instant rolls anytime! THANKS!!
11/25/2015 10:58:05 pm
I'm eager to try these, but couldn't find any potato starch this week. Can I sub more tapioca starch or arrowroot instead? I seem to find great looking recipes then realize I don't have that one "little" ingredient that seems to be rather key to the recipe's success, and I have to move on to one that I have everything on hand. Hoping that isn't the case this time!
11/26/2015 07:54:18 am
Thanks! I'm starting my attempt now.
12/4/2015 03:22:18 pm
I'd like to print this off without all the comments
2/10/2016 08:17:05 am
Does it matter which yeast is used? Instant or Active?
2/10/2016 09:32:52 am
Oops already started it with the instant lol, will let you know how they turn out! Thanks for quick answer!
2/10/2016 10:09:03 am
Oh my, just took them out of the oven, made them in a hamburger bun pan, and they smell and look delicious, the feel is bit crumbly, but that is just the nicely browned tops! Thanks for this awesome recipe!
2/16/2016 06:18:30 am
Hi- These look great. When I bake, I like to make lots and freeze them. Do you know if these freeze well? Thanks!
8/18/2016 02:51:34 pm
10/4/2016 03:19:53 pm
Hi I was wondering if I could just use GF flour instead of the brown rice flour, potato/tapioca and xantham gum. If so how much would I use.
You could try it, it may work. If your gf flour mix has xanthum gum included in it then use 3 cups total in place of the brown rice flour, potato starch, tapioca starch, and xanthum gum. If it doesn't contain xanthum, then you'll have to add that. Make sense? ;) Good luck
11/22/2016 09:00:05 am
These look great. Can I use white rice flour instead of brown? Recently moved to Germany and have been struggling to find gluten free flours and products.
11/22/2017 01:12:43 pm
Wondering if there is anything healthier I could use instead of white sugar? Like coconut sugar ?
I haven't tried coconut sugar but it should work. It might affect the taste slightly. I have tried honey (use 1:1 in place of the sugar). Just lower the cooking temperature to 375 instead and cook until golden brown. If the dough looks too running and won't hold its shape you can cook in muffin tins. Hope that helps! Good luck & happy thanksgiving!
1/19/2018 02:38:42 pm
I love the look of these buns! I followed all the ingredients exactly, but sprayed olive oil on top instead of grape seed oil. Would this cause them to be cooked on the outside, leaving the inside undercooked? Also wondering under what conditions you would let these rise more before cooking...as mine didn't puff up very much. Thanks for your insights to a new gf bread baker!
11/21/2018 09:27:38 pm
THANK YOU!!! I've made these 3 times now and they are DELISH--even when I forgot to set the timer and overcooked them! I'm using guar gum due to a corn allergy, avocado oil because that's what we have, and coconut sugar because it's better for my kids. Baked in stoneware muffin pans they are golden brown and crusty on the outside and light and moist on the inside, just like rolls should be! My super-picky husband said, "They're good," and didn't add, "...for gluten-free." That's a huge win!
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