Gluten-Free Stuffing Rolls

These gluten-free dinner rolls are two classic Thanksgiving foods in one! Savor the taste of delicious gluten-free stuffing as you sink your teeth into one of these tender rolls.

Enjoy a double dose of autumn comfort food with this dinner roll recipe made with gluten-free stuffing! If you needed a way to serve both gluten free bread and gluten free stuffing this Thanksgiving, you now have one! These gluten-free dinner rolls are a portable item for buffet or potluck that also works beautifully for a formal sit-down meal. To reheat, place the gluten-free rolls in preheated 350°F oven for 5 minutes. This recipe can be made with egg replacement, and/or dairy-free; see instructions below.

gluten free stuffing dinner rolls


Gluten-Free Stuffing

2 tablespoons olive oil, divided
2 large uncooked gluten-free chicken-apple sausage, casing removed (½–¾ pound)
1 medium onion, diced
1 large apple, peeled and diced
3 teaspoons gluten-free poultry seasoning, to taste

Gluten-Free Dough

4 cups gluten-free high-protein flour blend of choice
4 teaspoons xanthan gum (omit if included in blend)
1½ teaspoons salt
2 tablespoons sugar
3 teaspoons active dry yeast
1½ cups warm milk of choice (105°F-115°F)
3 eggs*
4 tablespoons melted butter or oil of choice


1. To prepare gluten free stuffing, heat 1 tablespoon olive oil in a medium sauté pan. Crumble gluten free sausage and sauté until slightly brown. Add remaining olive oil and onion and apple. Cook mixture until onion and apple are soft and sausage is cooked through. Do not allow to brown. Stir in gluten free poultry seasoning, to taste. Remove from heat and allow to cool to room temperature. Chop ingredients with the back of a spoon or on a cutting board. Measure out about 2½ cups. Reserve. (Set aside any extra stuffing for another use.)

2. Coat 24 muffin cups with vegetable spray. Set aside.

3. In a large mixing bowl, combine flour blend, xanthan gum, salt and sugar. Mix well. Add yeast.

4. In a separate bowl, combine milk, eggs and melted butter or oil, mixing well. Add to dry ingredients. Beat on low speed until combined. Then beat on medium-high for 3 minutes.

5. Fold in reserved 2½ cups chopped stuffing mixture.

6. Scoop into prepared muffin tins. Cover with lightly oiled plastic wrap and set in a warm place to rise until doubled in size (30 to 40 minutes).

7. Preheat oven to 350°F.

8. Remove plastic wrap. Place rolls in preheated oven and bake 22 to 25 minutes. When done, remove from oven and cool to room temperature.

Each roll contains 148 calories, 6g total fat,1g saturated fat, 0g trans fat, 36mg cholesterol, 237mg sodium, 20g carbohydrate, 1g fiber, 4g protein.

*For Egg-Free Stuffing Rolls, stir 3 tablespoons flax meal into 9 tablespoons warm milk of choice; let mixture sit 5 minutes until thickened. Add to wet ingredients (step 4) and continue with recipe as instructed. If dough seems too dry, slowly add more milk, 1 teaspoon at a time. Rolls may bake more quickly. Begin checking at 20 minutes.

TIP Short on time? Use 4 cups (about 18 ounces) store-bought gluten-free bread mix; prepare dough according to package instructions.

Comments (14)

I prefer
No Fail Cornbread Stuffing Bake 400, 25-30 min serves 8-10
from 1970's Good Housekeeping
Cook until tender:
1 cup chopped celery with leaves
1/2 cup chopped onion
3/4 cup chicken broth

2 beaten eggs
1 tsp poultry seasoning
1/2 tsp rubbed sage
1/4 tsp salt
chopped cooked giblets
1/3 cup mayonnaise
6 cups prepared gluten free cornbread
In saucepan, cook the celery and onion, covered, in chicken broth, until tender, about 5 minutes. Do Not drain. In large bowl, combine eggs, mayonnaise, poultry seasoning, sage salt, giblets, vegetables with broth and cornbread. Mix lightly but thoroughly. For a wetter stuffing, add additional chicken broth, if desired. On a large jelly roll plan place a long sheet of non-stick aluminum foil. Mound the dressing in the shape of a long loaf on the foil. Try to make the thickness of the dressing even throughout. Seal the loaf of dressing in the aluminum foil.

Posted by: bajohns | November 23, 2017 12:33 PM    Report this comment

Is it possible you added too much of the sausage filling? Otherwise, the usual culprits are suspect- let rise in a draft free place until the rolls double in size. Was the liquid might have been too warm? That will kill the yeast. They've worked fine for us numerous times.

Posted by: LW Moderator | November 26, 2012 10:50 AM    Report this comment

Has anyone successfully made this? The rolls are not rising. I followed the recipe exactly. Used fresh yeast.

Posted by: Unknown | November 24, 2012 9:38 PM    Report this comment

I was not able to use my mixer to beat the ingredients because the dough was too thick. The dough just stuck to the beaters and it was very frustrating. What do you suggest? Thanks!

Posted by: Blondie | November 23, 2012 6:44 PM    Report this comment

Lindsay, our food editor says yes you could use ground chicken or turkey and add more apple. Enjoy!

Posted by: LW Moderator | November 20, 2012 12:04 PM    Report this comment

I am gluten, dairy, soy and corn free. I recently discovered that I do not sit well with sausage even without the casing. Would this recipe work with just ground chicken or ground turkey? I really like the apple flavor with chicken so would I add more apple?
Thank you

Posted by: Lindsey A | November 19, 2012 6:09 PM    Report this comment

Hi, Taylor from Texas. Gosh Darn It. Proofread my comment 3 times and still missed my error. I intended to say, "Also to watch out for the gluten derivitives such as maltodextrin, autolyzed (anything), and many other GLUTEN items that actually may be included in labelled "gluten-free" foods and medications (metformin for diabetics)." Too often manufacturers don't think of listing, for example, wheat flour dusted on gum to keep the individual pieces from sticking together. All-in-all, the new foods showing up on "regular" shelves in grocery stores are gluten-free. Final Word: always, always, always check the labelled ingredients EACH TIME you go to purchase the GF item!

Posted by: Sunshine100 | November 15, 2012 4:57 PM    Report this comment

Hello, Taylor of Texas. One thing you stated twice has me worried you may not have all the information needed to be 100% gluten free. Firstly, it is adviseable to see GI doctor and be tested. Also, I urge you to contact one of the Gluten Free associations, such as Celiac Sprue Association of North America; I believe Beth Hillson was associated with this group. Wheat, rye, barley, and sometimes oatmeal, are glutens. Also to watch out for are the gluten derivitives such as maltodextrin, autolyzed (anything), and many other nongluten items that actually may be included in labelled "gluten-free" foods and medications (metformin for diabetics). One example is Trader Joe's list of gluten free items found in the store. The list is inaccurate, (and I've told management so many times that I've given up shopping there), so be careful when buying items that are on TJ's list. Good Luck and I hope you feel better.

Posted by: Sunshine100 | November 15, 2012 4:43 PM    Report this comment

Don't know if you all have a Sprouts Farmers Market but they have all kinds of uncooked chicken sausage

Posted by: Unknown | November 15, 2012 4:13 PM    Report this comment

Just look online for chicken apple sausage. Some brands are Applegate, Aidells, Garrett County Farms (frozen), Wellshire Farms....these are gluten, casein and soy free according to my grocery shopping guide.

Posted by: Elgie | November 15, 2012 11:41 AM    Report this comment

Cooked chicken apple sausage are fine. Just chop the sausages, casing and all, and add them when the onions are soft. Or use an uncooked sweet chicken sausage from the grocery store meat department. Just verify that they butcher does not add bread crumbs or other fillers to the sausage mixture. Enjoy. Beth Hillson, Food Editor, Living Without

Posted by: | November 15, 2012 11:30 AM    Report this comment

I'm with Phyllis. The only Chicken Apple sausage I've ever seen was already cooked. Who makes an uncooked variety and where is it available?

Posted by: Marta V | November 15, 2012 11:08 AM    Report this comment

These look and sound perfectly delicious. I am a Texan throughout, however, having married a military man from Ohio, we have always had cornbread dressing, AND bread dressing on holidays. My husband died in 2003, however, I sometimes make bread dressing, because I miss it. These rolls may surprise my son, as he may not remember our double types of dressings all those years. He hardly pays attention to food; just eats heartily! He likely thinks all the dressing we had was alike, as it did look similar, and I often made a microwave bread dressing that did not "glom" up or feel slick, because it was baked such a short time, and was only stirred slightly with a fork during cooking, and there was not the amounts of liquid in the recipe that is used in cornbread dressing. You could see the square-cut breads in the dressing, and boy was it good.

I am now attempting to rid myself of problematic symptoms, which I believe are wheat or gluten or milk related, so I am converting to milk free, gluten free, and wheat free recipes. We are going to have your dressing rolls this holiday, and likely tomorrow too, as an early trial. Thank you for so many original ideas and beneficial recipes. taylor

Posted by: taylor | November 15, 2012 10:32 AM    Report this comment

Where do you buy chicken -apple sausage gf

Posted by: | November 15, 2012 10:30 AM    Report this comment

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