Soft Gluten-Free Dinner Rolls: Warm, Fluffy & Ready in 1 Hour
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Soft, pillowy gluten-free dinner rolls that pull apart perfectly. Better than any store-bought GF roll and ready in just 1 hour. Perfect for Thanksgiving and everyday dinners.
Soft, pillowy gluten-free dinner rolls that pull apart perfectly. Better than any store-bought GF roll and ready in just 1 hour. Perfect for Thanksgiving and everyday dinners.
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✓Key Takeaways
Why This Recipe Works
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Ingredients Explained
If you love bread baking, try our GF Sandwich Bread for everyday loaves.
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How to Make GF Dinner Rolls (Step by Step)
Step 1: Mix the Dough
Combine dry ingredients, add wet, and mix for 3-4 minutes. The dough will be thick and sticky — more like thick cake batter than traditional bread dough. This is normal for GF.
Step 2: Shape with Oiled Hands
Oil your hands generously. Scoop about 45g of dough per roll and roll into balls. Do not add extra flour — oil keeps it pliable without changing the texture.
Step 3: Place Touching
Arrange the balls in a greased 9-inch round pan so they are touching. This is the key to the pull-apart texture. As they rise and bake, they press against each other, keeping the sides soft.
Step 4: Rise 25-30 Minutes
Cover and let rise in a warm spot. The rolls should grow noticeably and press against each other. Do not let them over-rise or they will collapse.
Step 5: Egg Wash and Bake
Brush with egg white for a golden finish. Bake at 375°F for 18-22 minutes.
Step 6: Butter Immediately
As soon as they come out, brush with melted butter. This soaks into the hot crust and makes every roll incredibly tender.
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Shop Verified Gluten-Free baking
Amazon PrimeDirect links to certified <10-20 ppm brands · Skip the label-squinting
Top-Rated Gluten-Free baking
Bob's Red Mill GF 1-to-1 Flour
Direct substitute for regular flour
King Arthur GF Flour
Professional baking quality
Xanthan Gum
Essential GF binder
Expert Tips
Use a Kitchen Scale
Dividing the dough by weight ensures every roll is the same size and bakes evenly. A 🛒digital scaleAmazon ↗ is the easiest way.
Warm Spot for Rising
GF dough rises best at about 80°F. Turn your oven on to 200°F for 2 minutes, turn it off, and place the covered pan inside. Perfect warm environment.
Do Not Skip the Vinegar
Apple cider vinegar reacts with the baking elements for extra lift, and activates flavor compounds in the flour. Without it, the rolls will be denser.
Make a Day Ahead
Bake, cool, and store in a sealed bag. Reheat in a 300°F oven for 5-7 minutes. They taste nearly as good reheated.
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🍞 The Thanksgiving Roll Problem — Solved
Every celiac knows the Thanksgiving dinner struggle: everyone has warm, soft rolls except you. Not anymore. Make these rolls in the morning, reheat before dinner, and they will be indistinguishable from the wheat versions on the table. Pair with our comfort food recipes for the ultimate GF holiday dinner.
Before you bake, scan your yeast, flour, and butter with Check Gluten — because hidden gluten in "safe" ingredients is the worst Thanksgiving surprise.
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Soft Gluten-Free Dinner Rolls: Warm, Fluffy & Ready in 1 Hour
Soft, pillowy gluten-free dinner rolls that pull apart perfectly. Better than any store-bought GF roll and ready in just 1 hour. Perfect for Thanksgiving and everyday dinners.
Essentials
As an Amazon Associate, we earn from qualifying purchases at no extra cost to you.
Ingredients
- 2 cups (280g) gluten-free 1-to-1 baking flour
- 1 tsp xanthan gum (omit if flour contains it)
- 1 packet (2 1/4 tsp) instant yeast
- 2 tbsp sugar
- 3/4 tsp salt
- 3/4 cup warm milk (105-110°F)
- 2 tbsp unsalted butter, melted and cooled
- 1 large egg, room temperature
- 1 tsp apple cider vinegar
- 1 egg white, beaten (for egg wash)
- 2 tbsp melted butter (for brushing after baking)
Instructions
In a large bowl or stand mixer, whisk together the GF flour, xanthan gum, instant yeast, sugar, and salt.
Add the warm milk, melted butter, egg, and apple cider vinegar. Mix on medium with a paddle attachment for 3-4 minutes until smooth and thick.
Grease a 9-inch round cake pan or 12-cup muffin tin. Using oiled hands, divide the dough into 12 equal portions (about 45g each).
Shape into balls and place them side by side in the greased pan. The edges should be touching — this is what creates the pull-apart texture.
Cover with a damp towel or plastic wrap. Let rise in a warm spot for 25-30 minutes until rolls have grown noticeably and are touching each other.
Preheat oven to 375°F during the last 10 minutes of rising.
Brush the tops with beaten egg white.
Bake for 18-22 minutes until the tops are golden brown.
Immediately brush with melted butter after removing from the oven.
Let cool for 5 minutes before pulling apart and serving.
Nutrition Information
Calories: 140 per roll | Carbs: 22g | Protein: 3g | Fat: 4g
Nutrition information is an estimate provided by an online calculator.
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Shop Verified Gluten-Free baking
Amazon PrimeDirect links to certified <10-20 ppm brands · Skip the label-squinting
Top-Rated Gluten-Free baking
Bob's Red Mill GF 1-to-1 Flour
Direct substitute for regular flour
King Arthur GF Flour
Professional baking quality
Xanthan Gum
Essential GF binder
Celiac Safety Glossary
- Celiac disease
- Celiac disease is a serious autoimmune disorder in which ingesting gluten — a protein found in wheat, barley, and rye — triggers an immune response that damages the small intestine's villi, affecting approximately 1 in 100 people worldwide according to the Celiac Disease Foundation.
- Gluten
- Gluten is a family of storage proteins (prolamins and glutelins) found naturally in cereal grains like wheat (including varieties like spelt, kamut, and farro), barley, and rye, which acts as a binder to give food elasticity and shape.
- Avenin (Oats)
- Avenin is a protein found in oats that is structurally similar to gluten. While most celiacs can tolerate pure, uncontaminated oats, a small percentage of celiacs react to avenin itself.
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About the Author
Rachel Lopez
Recipe Developer & Certified Pastry Chef
Rachel is a classically trained pastry chef who transitioned to gluten-free baking after her daughter was diagnosed with celiac disease. She develops and tests every recipe on Check Gluten, ensuring they work perfectly with GF ingredients.
Meet our full team →Medical Disclaimer: This article is for informational purposes only and is not a substitute for professional medical advice. Always consult your physician or a registered dietitian before making dietary changes related to celiac disease or gluten sensitivity. Read full disclaimer.
📚Sources & Citations
- •Celiac Disease Foundation — celiac.org — Comprehensive research and patient resources on celiac disease
- •Beyond Celiac — beyondceliac.org — Research-driven celiac disease advocacy and resources
- •GFCO (Gluten-Free Certification Organization) — gfco.org — Certification standards (<10 ppm)
- •FDA Gluten-Free Labeling — fda.gov — Federal regulations for <20 ppm labeling
Content reviewed and fact-checked by our clinical & nutrition team. Last updated July 2026.
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