Gelatin Free Gluten Free Dinner Rolls
Soft, golden dinner rolls that actually tear apart like the real thing — that's exactly what this recipe delivers, and it does it without a drop of wheat or any animal-derived gelling agents. The structure here comes from psyllium husk powder, which acts as a natural binder and gives the dough that satisfying chew you'd expect from a classic roll. A blend of white rice flour, tapioca starch, and potato starch keeps the crumb light and tender rather than dense or gummy, which is the usual pitfall with gluten-free baking. The dough behaves more like a thick batter than something you'd knead, so don't be alarmed — just trust the process and let the rise do its work. Brushing the hot rolls with melted butter the moment they come out of the oven is the move that takes them from good to genuinely irresistible, especially with a pinch of flaky sea salt on top. These are the kind of rolls that disappear fast at the dinner table, and nobody will be asking what's in them — only when you're making them again.
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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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