Learn how to make delicious Gluten Free Bread Rolls. You’ll never buy gluten-free bread rolls at the grocery store again. You can make them yourself with this easy recipe.
I love making homemade bread and am slowly learning how to make it gluten free.
The gluten free bread they sell in the supermarket is quite expensive and the taste and texture isn’t very good.
If you’re starting to make your own GF bread, this recipe is perfect for you. You don’t need a gluten free bread flour blend for these rolls, but this recipe is made by mixing different flours and starches (all GF).
I took inspiration from the gluten free dinner rolls recipe from “Theloopywhisk”. I adapted it with other flours and ingredients I had at home, but it’s a very similar recipe. If you want to see Katarina’s original recipe, here is the direct link to her recipe: Gluten Free dinner rolls
5 Tips for a fluffy gluten free bread
make your own gluten free dinner rolls
- Psyllium husks and xanthan gum
To get fluffy and elastic bread, you need to replace the gluten with psyllium husk and xanthan gum. In this way, the bread will be much more manageable and elastic.
- Baking powder and baker’s yeast
To make your rolls fluffy, it’s important to add both yeasts. The baker’s dry yeast provides a lot of volume and the baking powder helps to get a fluffy and airy dough.
- Use the right proportion of water and flour
Gluten-free flours usually have a slightly higher water absorption capacity than wheat flour. Therefore, the percentage of water in gluten free bread needs to be much higher than in wheat bread with gluten. So when you follow a bread recipe, make sure the water content is high.
Let the dough ferment in a warm place long enough so it can rise properly. If your house is cold, put the bread (covered) in the oven for 1 hour at 20-27 ºC. You’ll see that it rises very well and quickly.
Add steam during baking. For bread to rise well and stay fluffy and moist, steam is key. Place a baking tray filled with water on the bottom of the oven.
Check out how easy it’s to prepare this gluten free bread rolls.
How to bake gluten free bread rolls at home
All the ingredients to bake this bread
- White sugar. As with any bread recipe, you’ll need some sugar to activate the yeast.
- Yeast. For these rolls, you’ll need dry baker’s yeast and baking powder. The dry baker’s yeast will give the rolls volume and the baking powder will help you get an airy and fluffy dough.
- Water. To activate the yeast, you should use slightly warm water. This makes it much easier and faster to activate the yeast in step 1.
- Milk. I used lactose-free milk, but you can use any type of milk you like. You can also use water or a plant-based drink like almond milk.
- Egg. You only need one egg for this recipe. The egg works well in gluten free bread, it adds moisture. Also, the egg white helps bind the dough and gives you fluffy, airy bread.
- Butter. I used lactose-free butter, but you can also use regular butter or substitute it with mild olive or coconut oil.
- Powdered sugar. To make the bread rolls slightly sweet, I added powdered sugar. The powdered sugar dissolves very well in the bread dough and gives it a slightly sweet taste.
- Salt to give flavor.
- Pea Protein. This ingredient is completely optional, it just adds a little more protein to the flour mixture.
- Gluten substitutes and a mix of gluten free flours
Gluten substitutes- The binders
- Psyllium husk powder. It’s a gluten substitute that is often used to make gluten free bread. Psyllium absorbs some of the water in the dough and forms a viscous gel. This way you get elastic and easy-to-knead bread dough.
- Xanthan Gum. It also helps absorb some of the water in the dough and provides a spongy and elastic dough.
Gluten free flours
To make a gluten free bread fluffy and airy, it comes down to combining different flours and starches. In this case, I used:
- Tapioca starch. It’s also known as cassava starch. If you don’t have it, you can substitute it with cornstarch.
- Cornstarch. Cornstarch isn’t the same as corn flour. Make sure you use cornstarch because if you use regular corn flour, the bread dough will have a different texture and will be hard to work with. Starch helps to get an elastic and fluffy dough.
- Rice flour. In my case, I used finely ground white rice flour. You can also use brown rice flour. You can substitute rice flour with millet flour if you don’t have rice flour.
- Buckwheat Flour. It’s a gluten-free flour with a distinctive flavor often used to make bread. It’s also a flour with high protein content. You can substitute by using sorghum flour or teff flour.
Psyllium husks and xanthan gum cannot be substituted. They’re an important ingredient for the elasticity and fluffiness of bread.
Combie different flours and starches to get a fluffy bread.
Gluten free bread rolls step by step
1. Mix all ingredients
To start, put the slightly warmed milk and water in a large bowl. Add 1 tablespoon of white sugar and the packet of dry yeast for bread. Cover the bowl with a cloth and let it sit for 10-15 minutes or until you see that the yeast has activated.
In the meantime, mix the dry ingredients. Put the tapioca starch, rice flour, buckwheat flour, cornstarch, powdered sugar, pea protein, xanthan gum, salt, psyllium husks, and baking powder in a bowl.
Mix all the flour well with a spoon.
When the yeast has activated, add the melted butter and mix. Gradually add the flour mixture until all ingredients are well incorporated.
Add the egg and mix. Knead the dough for about 5 minutes and form it into a ball.
Cover the ball and let it rest for 15 minutes. If you let it rest for a few minutes, the psyllium husks and xanthan gum will absorb some of the liquid from the dough and form an elastic dough without having to tire us kneading.
2. Knead the dough on a work surface for 15 minutes.
Knead on a work surface. Don’t add flour to the surface, moisten your fingers with water or oil and knead. *If you add flour at this point of kneading, the bread will get dry.
If the dough is too sticky, put some oil on the work surface and knead it well for 10-15 minutes to make a smooth dough.
Once you have a smooth dough, coat it with oil, cover it, and let it rest for 1- 2 hours until it increases in volume.
3. Divide the dough into 8 pieces and form the rolls.
Divide the dough into 6-8 pieces (depending on how many rolls you want to have). Knead each piece of dough well and shape it into a ball. At this point, you can add a little flour to the work surface to help knead the dough.
Place the rolls on a baking pan, cover them, and let them rise in a warm place for at least 30 minutes.
If it’s cold at home, put the bread in the oven at 20-25°C for at least 30 minutes to ferment and rise.
Once you see that the bread has almost doubled in volume, brush them with a beaten egg.
4. Bake for approx. 20 minutes at 180ºC
Bake for approx. 20 minutes at 180 ºC (the oven must be preheated). You can place a baking tray filled with water on the bottom of the oven.
The baking time may vary depending on the type of oven and the size of the buns. If you make the buns bigger, they’ll take a little longer to bake.
When you see that the buns are golden brown, take them out of the oven and let them cool on a rack.
The bread will keep fresh for 1-2 days at the most. If you notice it’s dry the next day, heat it in the microwave for 15-30 seconds and you’ll see it become fluffy and soft.
*If you’re not eating it the same day, heat it in the microwave for 15-30 seconds to make it fluffy and soft (these breads get a little dry the second or third day after baking).
Can I freeze the dough?
Yes, you can freeze the dough. I personally haven’t tried it yet, but I don’t think it’ll be a problem.
Can I substitute the xanthan gum and psyllium husks?
NO, both ingredients are important for an elastic and fluffy bread dough.
If you don’t want to brush the rolls with egg you can brush them with vegan milk.
Can I substitute cornstarch?
Yes, you can replace it with potato starch or tapioca starch.
Can I substitute tapioca starch?
Yes, you can replace it with cornstarch or potato starch.
Cornstarch isn’t the same as corn flour. They’re different and shouldn’t be confused when baking bread.
More info and posts about gluten-free cooking and baking
- Learn the basics to make glutenfree bread
- Hydration and fermentation of a gluten-free bread
- Types of gluten substitutes for gluten-free baking
- Types of Glutenfree flours for cooking and baking
- How to make a glutenfree sourdough starter