Gluten Free Dinner Rolls
Soft, pillowy dinner rolls are one of those things that feel almost out of reach when you're avoiding wheat — but this recipe genuinely delivers the real deal. A blend of white rice flour, tapioca starch, and potato starch creates a tender crumb, while psyllium husk powder does the structural work that gluten normally handles, binding everything together so the rolls hold their shape and pull apart beautifully. The dough will look more like a thick batter than anything you'd knead by hand, and that's completely normal — trust the process. After a 45-to-60-minute rise and about 20 minutes in the oven, you'll pull out a pan of deep golden rolls that sound hollow when tapped and smell absolutely incredible. A brush of melted butter straight out of the oven (plus a pinch of flaky sea salt if you're feeling fancy) takes them right over the top. This batch makes 9 rolls, so there's plenty to go around the dinner table — and honestly, you might want to make a double batch just to be safe.
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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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