Dairy-Free & Gluten-Free Dinner Rolls

I used to think gluten-free bread was just something you had to suffer through if you couldn’t eat gluten. Every store-bought loaf I tried was either too dense, too crumbly, or tasted like cardboard.

That’s because most gluten-free breads are missing the secret ingredient that makes regular bread so good—time. Gluten-free dough needs extra time to hydrate and come together. These dinner rolls, on the other hand, use a simple technique that gives the flour time to work its magic. The result is soft, fluffy rolls that even gluten-eaters will reach for seconds.

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What Kind of Gluten-Free Flour Should I Use?

For these dinner rolls, you’ll want to use a good quality gluten-free flour blend that’s designed for baking. Look for blends that contain xanthan gum or guar gum, as these help give the rolls structure and prevent them from falling apart. Popular brands like King Arthur Gluten-Free Flour or Bob’s Red Mill 1-to-1 Baking Flour work really well for this recipe. Avoid using single-ingredient flours like rice flour or almond flour on their own, as they won’t give you the right texture. If your flour blend doesn’t already contain a binding agent, you might need to add a teaspoon of xanthan gum to help hold everything together.

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Options for Substitutions

This gluten-free roll recipe is pretty forgiving when it comes to swaps, but there are a few things to keep in mind:

• Gluten-free flour: Stick with a good quality gluten-free flour blend that contains xanthan gum – this is crucial for the rolls to hold together properly. Don’t substitute with single flours like rice or almond flour as they won’t give you the right texture.
• Milk: Any milk works here – dairy, almond, oat, or soy milk will all do the job. Just make sure whatever you use is at room temperature so it doesn’t shock the yeast.
• Butter: You can easily swap this for vegan butter, coconut oil (softened), or even olive oil if needed. If using coconut oil, make sure it’s soft but not melted.
• Eggs: For egg-free rolls, try using 2 flax eggs (2 tablespoons ground flaxseed mixed with 6 tablespoons water, let sit for 5 minutes) or ½ cup unsweetened applesauce.
• Apple cider vinegar: Lemon juice works just as well here, or you can use white vinegar in the same amount. This helps activate the yeast and adds a subtle tang.
• Sugar: Honey, maple syrup, or any granulated sweetener will work fine. If using liquid sweeteners, reduce the milk by about 1 tablespoon.

Watch Out for These Mistakes While Baking

The biggest mistake when making gluten-free dinner rolls is using cold ingredients, which prevents the dough from coming together properly – make sure your eggs, milk, and butter are all at room temperature before you start mixing.

Another common error is not measuring your gluten-free flour correctly, so always use a kitchen scale if possible or spoon the flour into your measuring cup and level it off rather than scooping directly from the bag.

Don’t skip the apple cider vinegar or lemon juice, as this acid helps activate the gluten-free flour and gives your rolls better structure and rise.

Finally, resist the urge to add extra flour if the dough seems sticky – gluten-free dough is naturally more wet and sticky than regular bread dough, and adding too much flour will result in dense, dry rolls.

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What to Serve With Gluten-Free Dinner Rolls?

These soft, fluffy rolls are perfect for soaking up all the good stuff from hearty meals like roast chicken, beef stew, or your favorite pasta dish. I love serving them alongside a big bowl of soup – whether it’s creamy potato soup or a rich vegetable broth – because they’re amazing for dunking. They also make great sides for holiday meals, working beautifully with turkey, ham, or any roasted vegetables you’ve got going. Don’t forget to have some butter, honey, or jam on hand because these rolls are just begging to be slathered with something delicious!

Storage Instructions

Keep Fresh: These gluten-free dinner rolls stay soft and fluffy when stored in an airtight container or wrapped in plastic wrap at room temperature for up to 3 days. I like to keep them on the counter in a bread box or sealed container so they don’t dry out.

Freeze: You can freeze these rolls for up to 3 months! Just wrap them individually in plastic wrap or place them in a freezer bag with parchment paper between each roll. I love having a stash in the freezer for unexpected dinner guests or busy weeknights.

Warm Up: To bring back that fresh-baked warmth, wrap the rolls in a damp paper towel and microwave for 15-20 seconds, or pop them in a 350°F oven for about 5 minutes. If they’re frozen, let them thaw at room temperature first, then warm them up using the same method.

Estimated Nutrition

Estimated nutrition for the whole recipe (without optional ingredients):

• Calories: 1600-1750
• Protein: 30-36 g
• Fat: 35-43 g
• Carbohydrates: 305-340 g

Ingredients

• 3 cups gluten-free flour
• 2 tsp instant yeast
• 2 tbsp granulated sugar
• 1 tsp salt
• 2 eggs, room temperature
• 1/4 cup unsalted butter, softened (dairy-free optional)
• 1 1/4 cups milk, room temperature (dairy-free or lactose-free possible)
• 1 tsp apple cider vinegar or lemon juice
• 1-2 tsp xanthan gum (if your GF flour doesn’t already contain it!)

Step 1: Mix the Dry Ingredients

• 3 cups gluten-free flour
• 2 tsp instant yeast
• 2 tbsp granulated sugar
• 1 tsp salt

In the bowl of your electric mixer, combine the gluten-free flour, instant yeast, granulated sugar, and salt.

Mix until the dry ingredients are well distributed, ensuring no clumps remain.

Note: Check your flour package – if it already lists xanthan gum or guar gum in the ingredients, skip adding extra!

Step 2: Warm the Milk and Combine Wet Ingredients

• 1 1/4 cups milk, room temperature (dairy-free or lactose-free possible)
• 1/4 cup unsalted butter, softened (dairy-free optional)
• 2 eggs, room temperature
• 1 tsp apple cider vinegar or lemon juice
• dry mixture from Step 1

Warm the milk to 45°C (115°F), using a thermometer to check the temperature to avoid overheating, as too much heat can kill the yeast.

Add the warmed milk, softened unsalted butter, eggs, and apple cider vinegar (or lemon juice) to the bowl with the dry ingredients.

Mix with the electric mixer until the dough is fully combined.

I always make sure my eggs and milk are at room temperature for smoother dough and better rise.

Step 3: Shape Dough and Prepare for Proofing

• dough from Step 2

Grease a 9×13 inch baking pan or two 9-inch square or round pans, or use a cast-iron skillet or lined baking sheet.

Using an ice cream scoop sprayed with gluten-free cooking spray, place portions of the dough into the pans.

Use a small spatula to smooth the tops of the dough balls.

Cover the pans with a kitchen towel and let them rise in a warm place for 1 hour.

Step 4: Bake the Rolls

• proofed dough from Step 3

Adjust the oven rack to a lower position and preheat the oven to 350°F (177°C).

This helps prevent the tops from burning.

Once the dough has risen, bake the rolls for about 25 to 30 minutes, until the tops are golden brown.

Step 5: Finish and Serve

• 2 tablespoons unsalted butter (softened and melted for brushing, dairy-free optional)
• baked rolls from Step 4

Melt 2 tablespoons of unsalted butter and brush it generously over the tops of the hot rolls before serving.

This adds a delicious sheen and flavor.

I like to use dairy-free butter for a lactose-free option, and sometimes sprinkle a pinch of sea salt on top for extra taste.

Cover any leftover rolls tightly and store at room temperature for 2-3 days, or refrigerate for up to 1 week.

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Dairy-Free Gluten-Free Dinner Rolls

Delicious Dairy-Free Gluten-Free Dinner Rolls recipe with step-by-step instructions.

4.75 from 4 votes

Print Recipe Pin Recipe

Prep Time 35 minutes mins

Cook Time 1 hour hr 10 minutes mins

Total Time 1 hour hr 45 minutes mins

Servings 15 rolls

Calories 1675 kcal

Ingredients

  

• 3 cups gluten-free flour
• 2 tsp instant yeast
• 2 tbsp granulated sugar
• 1 tsp salt
• 2 eggs, room temperature
• 1/4 cup unsalted butter, softened (dairy-free optional)
• 1 1/4 cups milk, room temperature (dairy-free or lactose-free possible)
• 1 tsp apple cider vinegar or lemon juice

Instructions

 

• In the bowl of your electric mixer, combine the gluten-free flour, instant yeast, granulated sugar, and salt. Mix until the dry ingredients are well distributed, ensuring no clumps remain.
• Warm the milk to 45°C (115°F), using a thermometer to check the temperature to avoid overheating, as too much heat can kill the yeast. Add the warmed milk, softened unsalted butter, eggs, and apple cider vinegar (or lemon juice) to the bowl with the dry ingredients. Mix with the electric mixer until the dough is fully combined. I always make sure my eggs and milk are at room temperature for smoother dough and better rise.
• Grease a 9×13 inch baking pan or two 9-inch square or round pans, or use a cast-iron skillet or lined baking sheet. Using an ice cream scoop sprayed with gluten-free cooking spray, place portions of the dough into the pans. Use a small spatula to smooth the tops of the dough balls. Cover the pans with a kitchen towel and let them rise in a warm place for 1 hour.
• Adjust the oven rack to a lower position and preheat the oven to 350°F (177°C). This helps prevent the tops from burning. Once the dough has risen, bake the rolls for about 25 to 30 minutes, until the tops are golden brown.
• Melt 2 tablespoons of unsalted butter and brush it generously over the tops of the hot rolls before serving. This adds a delicious sheen and flavor. I like to use dairy-free butter for a lactose-free option, and sometimes sprinkle a pinch of sea salt on top for extra taste. Cover any leftover rolls tightly and store at room temperature for 2-3 days, or refrigerate for up to 1 week.