The current printable recipe uses baking powder, water, olive oil, and eggs to make gluten-free dinner rolls. It does not contain yeast or require a yeast-rising step.
Recipe under review: An earlier article described a different recipe using yeast, milk, and butter. That conflicting version has been removed. The flour blend and liquid ratio in the current card still need kitchen testing before reliable shaping and texture can be confirmed.
Before You Begin
Gluten-free flour blends are not interchangeable in every bread recipe. No particular flour brand has been validated for this formula. The printable card below is the single ingredient list for this page; do not combine it with the older yeast-based instructions.
The current method calls for 12 rolls baked at 375°F (190°C) for about 20–25 minutes. Treat the timing as an estimate and check that the centers are cooked through. This recipe includes eggs, so it is not egg-free.
Ingredients and Instructions
gluten-free dinner rolls
Ingredients
Main Ingredients
- 1 cup gluten-free all-purpose flour blend
- 0.5 cup tapioca starch
- 1 teaspoon baking powder
- 0.5 teaspoon salt
- 0.25 cup sugar
- 1 cup warm water
- 2 tablespoons olive oil
- 2 large eggs
Instructions
Preparation Steps
- Preheat oven to 375°F (190°C). Grease a baking sheet.
- In a large bowl, whisk together the gluten-free flour blend, tapioca starch, baking powder, salt, and sugar.
- In a separate bowl, whisk together the warm water, olive oil, and eggs.
- Add the wet ingredients to the dry ingredients and mix until just combined. Do not overmix.
- Shape the dough into 12 rolls and place them on the prepared baking sheet.
- Bake for 20-25 minutes, or until golden brown.
These look amazing—gluten-free doesn’t have to mean dry or disappointing! Can’t wait to try them.
I love this! Gluten-free baking doesn’t have to be hard or dry—these rolls sound amazing and totally doable.
The ingredients listed in the blog don’t match the ingredients listed on the printable sheet. Which is the recipe you use?