Gluten-Free French Dinner Rolls

gluten free french dinner rolls
Oksana Charla
Prep time: 45 mins
Cook time: 20 mins
Calories: 65

These rolls are best when eaten within 2 days. To crisp and freshen, place the rolls in a preheated oven (350°F) for 5 minutes. They will keep up to 2 months in the freezer. To freeze, wrap them tightly in plastic wrap and again in foil.

For Egg-Free Crusty 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 in step 4 to replace 2 eggs. NOTE: Egg-free dough may take up to 45 minutes to double in size while rising.

Recipe by contributor Diane Kittle.

Yields 12 rolls


  • 3 cups High-Protein Flour Blend
  • 2 teaspoons xanthan gum
  • 1 teaspoon salt
  • 3 tablespoons sugar
  • 1 tablespoon active dry yeast
  • 1–2 teaspoons dried rosemary, dill or herb of choice, optional
  • 1 tablespoon olive oil
  • 1.5 cups warm water (110°F -120°F)


1Line a large cookie sheet with parchment paper and lightly spray with oil.

2Sift flour blend, xanthan gum, salt and sugar into a large mixing bowl. Add yeast and herbs. Mix to incorporate ingredients.

3Blend olive oil and warm water (110°F -120°F) into dry ingredients and mix on high speed for 4 minutes.

4Using a large ice cream scoop (approximately ¼ cup capacity), scoop 12 balls of dough, well spaced, onto prepared cookie sheet.

5Cover lightly and let dough rise in a warm place for 30 minutes.

6Preheat oven to 400°F.

7Place cookie sheet in preheated oven and bake for 20 minutes. When finished, rolls will sound hollow when tapped and register between 200°F and 220°F on an instant read thermometer.

1 roll contains 65 calories, 1g total fat, 0g saturated fat, 0g trans fat, 0mg cholesterol, 196mg sodium, 12g carbohydrates, 1g fiber, 3g sugars, 1g protein.