Walnut Free Gluten Free Dinner Rolls
Soft, pillowy dinner rolls that happen to be gluten free are genuinely hard to come by, and this recipe delivers the real deal — golden on top, tender in the middle, and satisfying enough to hold their own next to any main course. The blend of white rice flour, tapioca starch, and potato starch does the heavy lifting here, creating a light crumb that doesn't crumble apart the second you pick one up. Psyllium husk powder acts as the binding agent, giving the dough enough structure to rise and hold its shape without any wheat — or any tree nuts — in sight. The dough itself is more of a thick, sticky batter than something you'd knead on a floured counter, so don't be alarmed when it doesn't behave like a traditional roll dough. Once they come out of the oven, a brush of melted butter and a pinch of flaky sea salt takes them from good to genuinely impressive. Pull them apart warm and you'll understand why this recipe is worth keeping on repeat.
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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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