Peanut Free Gluten Free Dinner Rolls
Soft, golden, pull-apart dinner rolls that happen to be completely gluten free — yes, they really do exist, and this recipe proves it. The dough comes together with a blend of white rice flour, tapioca starch, and potato starch, while psyllium husk powder does the structural work that gluten normally handles, giving you rolls with a genuinely tender crumb and a satisfying pull. Apple cider vinegar adds a subtle lift and depth that makes these taste far more complex than a simple ingredient list might suggest. The whole lineup is naturally free from peanuts and peanut-derived ingredients, so there's no label-scanning or cross-contamination worry baked into the process. They bake up in a cozy 3×3 arrangement so the sides stay pillowy soft while the tops turn a deep, gorgeous brown. A brush of melted butter and a pinch of flaky sea salt right out of the oven takes them from great to absolutely irresistible. Serve them alongside a roast, a bowl of soup, or honestly just on their own — no one will be asking what's missing.
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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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