Chestnut Free Gluten Free Dinner Rolls
Soft, pillowy dinner rolls that actually tear apart like the real thing are one of those small victories that make a gluten-free kitchen feel genuinely exciting. This recipe builds its structure from a blend of white rice flour, tapioca starch, and potato starch, with psyllium husk powder doing the heavy lifting that gluten normally would — binding everything together so the rolls hold their shape and stay tender inside. The dough comes together more like a thick batter than anything you'd knead on a countertop, which means no wrestling with sticky surfaces, just a stand mixer and a little patience while they puff in the pan. Every ingredient here is naturally free from tree nuts, including chestnuts, so there's no need to scrutinize labels or worry about hidden additions sneaking in. A brush of melted butter straight out of the oven gives the tops a glossy, golden finish, and a pinch of flaky sea salt takes them from simple to genuinely impressive. Arrange them in that 3×3 grid and they bake up touching each other, creating those soft, pull-apart sides that make dinner rolls so satisfying in the first place. Serve them warm alongside a roast, a bowl of soup, or honestly just on their own — they don't need much help.
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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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