Friends, we can’t WAIT for you to try these! What started as a different recipe morphed into these amazing gluten-free dinner rolls (and we’re not mad about it)! Not to be dramatic, but they might change your life.
What you need to know: They’re perfectly crusty on the outside, soft and tender on the inside, and have an incredible toasty, whole-grain taste, just like your favorite artisan rolls (but gluten-free and vegan)!
How to Make Gluten-Free Dinner Rolls
These rolls start with a combination of brown rice flour, sorghum flour, and potato starch to create an undetectably gluten-free taste and texture. Psyllium husk adds gluten-like structure and tenderness, while a smidge of baking powder adds fluffiness!
Next, come the liquid ingredients! Yeast adds a classic artisan bread taste, while olive oil keeps the rolls perfectly soft.
After mixing the dough, it rests and rises for 45 short minutes. Just enough time to clean up, preheat the oven and daydream about your finished rolls.
After rising, the rolls are shaped into adorable little domes and topped with additional oil for a savory, golden crust.
Once baked, the rolls cool for just a few minutes before they’re ready to enjoy! Slather them with (vegan) butter or dunk them into soup. YUM.
- 1 Tbsp cane sugar (or maple syrup)
- 2 cups warm water
- One packet active dry yeast (we used Red Star // 1 packet yields ~2 1/4 tsp or 7 g)
- 1 cup brown rice flour (plus more for flouring pan)
- 1 cup sorghum flour*
- 1 cup potato starch
- 1 tsp baking powder
- 4 Tbsp psyllium husk (whole, not powder)
- 1 1/2 tsp salt
- 2 Tbsp olive oil
- In a glass measuring cup or mixing bowl, whisk together the warm water (100-110 degrees F / 38-43 C) and sugar (or maple syrup) until the sugar is mostly dissolved. Whisk in the packet of yeast and let it bloom on the counter for 10 minutes until frothy. If it doesn’t foam, start over — your water may have been too hot, or the packet of yeast was expired.
- Meanwhile, in a separate mixing bowl, combine the brown rice flour, sorghum flour, potato starch, baking powder, psyllium husk, and salt. Whisk well until thoroughly combined and any lumps of potato starch are broken up.
- Once the yeast has been proofed, make a slight “well” in the middle of the flour mixture, add the water/yeast mixture and the olive oil to the “well,” and use a wooden spoon to begin mixing immediately. The mixture will start quite loose and liquidy, almost like pancake batter, but don’t worry! As the psyllium husk absorbs the water, it will thicken considerably.
- Once the mixture has thickened slightly and has no lumps (~1 minute), cover it with a thin kitchen towel and let it rise at room temperature for 45 minutes. Once the dough has risen, preheat the oven to 400 F (204 C) and line a large baking sheet with parchment paper.
- Dust a clean work surface with a little brown rice flour. Turn the dough out onto the surface and make it into a rough “log,” then divide it into 12-14 equal pieces. Shape each piece into a neat ball and transfer to the baking tray.
- Brush each roll with olive oil or melted vegan butter and set aside to rise for another 10 minutes. Bake the rolls on the middle shelf of the oven for 28-32 minutes or until they are slightly golden and hollow-sounding when you tap the bottoms. Allow to cool on the pan for ~10 minutes. Enjoy these rolls while they’re still warm, with a bit of vegan butter, or cool completely and reheat in the oven when ready to serve.
- These rolls are best on the day they’re made. To keep the rolls fresh and soft, let them cool fully, then store them at room temperature in an airtight container for one day. Then, transfer to the refrigerator and reheat in the oven or microwave. Freeze for up to 1 month.