BreadOctober-November 2013

Gluten-Free Crusty Dinner Rolls


A crusty dinner roll is an essential part of Thanksgiving. These gluten-free, dairy-free rolls are lightly textured on the inside with a thick outer crust. They won’t fall apart when dipped in gravy. This easy recipe can be doubled. It can also be made with egg replacement.

¾ cup warm water (105°F-115°F)
1½ teaspoons active dry yeast
1 teaspoon sugar
1 cup brown rice flour
¼ cup tapioca flour/starch
¼ cup potato starch (not potato flour)
1 teaspoon xanthan gum
¾ teaspoon salt
3 tablespoons olive oil
2 eggs*
½ teaspoon balsamic vinegar

1. Lightly oil a 12-cup muffin tin.

2. In a small bowl, combine warm water, yeast and sugar. Stir just until dissolved. Cover with a kitchen towel and set aside in a warm area for 10 minutes. Mixture will form a foam head about ¾ inch high.

3. Using a food processor with a blade or a stand mixer with a paddle, place rice flour, tapioca starch/flour, potato starch, xanthan gum and salt. Blend to combine ingredients, about 1 minute.

4. In a small bowl, whisk olive oil, eggs and vinegar until blended. Add this egg mixture and the yeast mixture to dry ingredients in the food processor or stand mixer and mix until combined. Continue blending dough 2 to 3 minutes. (If stirring by hand, blend with a wooden spoon 3 to 5 minutes.) Dough will be sticky and soft.

5. Using an ice cream scoop or large spoon, transfer dough to prepared muffin tin. Place in a warm, draft-free area and let rise 20 to 25 minutes. Rolls will almost double in size.

6. Preheat oven 375°F.

7. Place rolls in preheated oven and bake 20 to 25 minutes or until brown and crusty.

Each roll contains 113 calories, 5g total fat, 1g saturated fat, 0g trans fat, 35mg cholesterol, 163mg sodium, 16g carbohydrate, 0g fiber, 0g sugars, 2g protein, 10 Est GL.

*For Egg-Free Dinner Rolls, omit 2 eggs. Combine 2 tablespoons flax meal with 6 tablespoons hot water. Let sit 5 minutes until slightly thickened. Then add to recipe to replace 2 eggs. NOTE: Egg-free rolls may take up to 45 minutes to double in size while rising.

Recipe by Living Without contributor Mary Capone, author of  The Gluten-Free Italian Cookbook. To buy this cookbook, click here.

Comments (13)

these are delicious, I've made them several times using eggs. I think these are the best gluten free rolls I've ever had yet to date!!

Posted by: lobsterbaby | December 26, 2014 7:40 AM    Report this comment

is there a way to make these sodium free?

Posted by: abaldwin89 | December 16, 2013 1:52 PM    Report this comment

To Lori who wrote: "We have a white potato and corn allergy. Is there anything I can substitute the potato starch with?"

I would ordinarily suggest cornstarch, but because of your corn allergy, try arrowroot or sweet potato starch. I believe sweet potato starch is not actually in the white potato family so it should not cause problems. In addition, there is a Japanese rice starch called Mochiko that should be okay as well. Use any of these as a one-for-one replacement for the potato starch. Enjoy! Beth Hillson, Food Editor, Living Without

Posted by: | December 2, 2013 12:59 PM    Report this comment

We have a white potato and corn allergy. Is there anything I can substitute the potato starch with?

Posted by: Lori N | November 14, 2013 10:42 AM    Report this comment

My first success with any kind of gluten free bread! Added a pinch of psyllium husk. They are heavenly!

Posted by: Unknown | October 12, 2013 12:37 PM    Report this comment

Just made this and fell in love with it...what is the reason for brown rice flour vs white rice flour?

Posted by: Larry W | October 2, 2013 8:55 PM    Report this comment

Can I eliminate the potato starch and still get nice fluffy rolls? I would like to cut the starch down as much as possible. Thank you.

Posted by: Unknown | September 27, 2013 3:29 AM    Report this comment

@ Elaine P: When baking with wheat flour, you can substitute almost any liquid sweetener for granulated sugar (note: it's all sugar), by reducing the liquid a little, in the case of bread, the yeast-proofing water.
I have so much trouble with GF yeast bread, though, that I'd recommend making it per the recipe at least once first, just to see what the dough is supposed to feel like!

Posted by: Sandy D | September 26, 2013 1:20 PM    Report this comment

Leslie S., I live at 7000 ft and I add 1 tablespoon flour mix for each cup of the mix in the recipe plus I use a shorter baking time. I've had good luck with these changes.

Posted by: Unknown | September 26, 2013 11:55 AM    Report this comment

I live at 6200 feet and I'm wondering if I need to change this recipe for altitude.
Any suggestions?

Posted by: Leslie S | September 26, 2013 11:26 AM    Report this comment

This is a question. Can I replace Sugar with Honey or Maple Syrup.

Posted by: Elaine P | September 26, 2013 11:09 AM    Report this comment

I love this magazine/website too. I had doubts about signing up for the website, but I'm so glad I did. It is amazing. So many great articles and recipes.

Thank you Living Without!

Posted by: Sheryl D | September 15, 2013 7:14 PM    Report this comment

Yesterday I made the Gluten-Free Crusty Dinner Rolls, they are easy to make and turned out wonderful.
My husband is not on a G-F diet, but loves them too. Thanks for a truly great recipe.
Love the Living Without magazine.

Posted by: Edith K | September 7, 2013 8:49 AM    Report this comment

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