Pecan Free Gluten Free Dinner Rolls
Soft, pillowy dinner rolls that happen to be completely gluten free — and every single ingredient in this recipe is naturally free of tree nuts, including pecans, so there's no label-scanning required. The dough comes together with a blend of white rice flour, tapioca starch, and potato starch, with psyllium husk powder doing the heavy lifting that gluten would normally handle, giving these rolls genuine structure and chew. Don't be thrown off when the dough looks more like a thick batter than something you'd knead — that's exactly how it's supposed to look, and it bakes up into beautifully golden, pull-apart rolls. Arranged in a 3×3 grid and baked until deep golden brown, they come out of the oven looking like something from a proper bakery. A brush of melted butter and a pinch of flaky sea salt right out of the oven takes them completely over the top. They're the kind of rolls that disappear fast at the dinner table, whether you're serving them alongside a roast, a bowl of soup, or just eating them warm with extra butter.
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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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