Barley Free Gluten Free Dinner Rolls
Soft, golden dinner rolls that actually tear apart with that satisfying pull are something a lot of people assume they have to give up once they start avoiding gluten-containing grains. These rolls prove otherwise. The base is built from white rice flour, tapioca starch, and potato starch — none of which come anywhere near wheat, rye, or barley — so every ingredient is working in your favor from the start. Psyllium husk powder steps in as the binding agent, giving the dough enough structure to rise and hold its shape even though it behaves more like a thick batter than a classic bread dough. The result is a pull-apart pan of nine fluffy rolls with deep golden tops, finished with a brush of melted butter and a pinch of flaky sea salt. They bake up hollow-sounding and light, which is genuinely impressive for a grain-free formula. Serve them warm straight from the pan and watch them disappear before the main course even hits the table.
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Learn more →Ingredients
9 servings
For the dough
- 1 cup white rice flour
- ¾ cup tapioca starch
- ¼ cup potato starch
- 2 tsp instant yeast
- 2 tsp psyllium husk powder
- 1 tbsp granulated sugar
- 1 tsp fine salt
- ½ tsp baking powder
- ¾ cup whole milk, warmed to 110°f (43°c)
- 2 large eggs, room temperature
- 3 tbsp unsalted butter, melted and cooled slightly
- 1 tsp apple cider vinegar
For brushing
- 1 tbsp unsalted butter, melted
- flaky sea salt, for sprinkling (optional)
Instructions
- 1
Whisk together the white rice flour, tapioca starch, potato starch, instant yeast, psyllium husk powder, sugar, salt, and baking powder in the bowl of a stand mixer (or a large mixing bowl if using a hand mixer) until evenly combined.
- 2
Warm the milk in a small saucepan over low heat until it reaches 110°F (43°C) on an instant-read thermometer — warm to the touch but not hot. Add the warm milk, eggs, 3 tablespoons melted butter, and apple cider vinegar to the dry ingredients.
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