Look no further for the best gluten-free rolls recipe. These fluffy, airy, soft dinner rolls not only have a superior texture, but are easy to make, and ready to serve in one hour! Learn the secret trick to making the best gluten-free dinner rolls ever.
best recipe for gluten-free dinner rolls
Gluten-free dinner rolls recipe has earned a special place in my gluten-free bread Hall of Fame. Not only were there delectable oohs and ahhs from me, enjoying these buttery, golden brown pillows, but my non-gluten-free family couldn’t stop singing the praises as well!
These easy gluten-free rolls meet an unprecedented taste and texture standard, similar to this highly-reviewed gluten-free bread recipe. To meet that level, it had to incorporate all these criteria:
- Easy to make! It mixes together in one bowl, has one short rise, and bake.
- Simple ingredients I have stocked and ready at all times
- Quick and effortless – No one wants to spend all day making yeast rolls. These are ready to enjoy in one hour.
- Most important – Tastes BETTER than any gluten-free roll recipe out there. Seriously.
Ingredient Notes and substitutions
- Gluten-free flour – Using a good gluten free flour makes or breaks the quality of GF baked goods. Cup4Cup gluten-free flour is what I recommend in my gluten-free cookbook and use for all my baking. For more info and alternatives see, the Recommended Gluten-Free Flour section.
- Potato Starch (not flour) – Secret ingredient to make gluten-free rolls soft and fluffy, just like these gluten-free hot dog buns. Instead of relying on additional flour to structure the dough, I substituted another gluten-free starch. Use for best results, but tapioca starch or additional GF flour may be substituted.
- Psyllium Husk Powder – Helps maintain moisture and prevents the rolls from becoming crumbly. It also mimics gluten, allowing pull-apart rolls to be shaped.
- Baking powder – I like to couple baking powder with yeast to assist the rise and make a light, airy texture, which is harder to achieve in gluten-free breads.
- Instant (Rapid Rise) Yeast – I would suggest buying this is bulk and storing in your refrigerator. It doesn’t require mixing with warm liquids to proof and can be mixed right into dry ingredients. See Best Yeast to Use for how to substitute active dry yeast.
- Butter – Melted butter flavors the dough and is brushed on before and after baking. I typically buy unsalted butter, so I add salt to the butter before brushing. This mimics the taste of famous Parker House rolls. If making gluten-free dairy-free rolls, substitute vegan butter, but cut the total amount of salt in half.
- Milk – Used to elevate taste, especially when mixed with butter and salt. For dairy-free rolls, substitute non-dairy milk, such as almond or soy milk.
how to make gluten-free rolls
(Below shows step-by-step photos and modified instructions. For the complete recipe, along with ingredient amounts, scroll down to the recipe card.)
- Begin by heating the oven to 200ºF. Once it reaches temperature, turn it off. This will serve as an extra warm place for the rolls to initially rise.
- As the oven is preheating, make the roux. Combine 2 tablespoons flour with milk and water in a small saucepan. Whisk constantly over medium heat, until a trail separation appears at the bottom of the pan. Remove from heat and turn oven off.
- In a large mixing bowl of a stand mixer, prepare the dough mixture. Combine the GF flour, potato starch, sugar, psyllium, yeast, baking powder and salt using a paddle attachment on low speed.
- Add the warm milk, egg, melted butter, and roux. Combine on low speed until well blended. Increase to high speed and beat for 5 minutes, stopping to scrape down the bowl once or twice. The dough will be stiff, but still sticky.
- Portion out the dough into 2 ounce portions using a food scale with a greased piece of plastic wrap on top. Alternatively, scoop out with a greased 1/4 measuring cup.
- Place in greased 8X8-inch baking pan. Cover with plastic wrap and place in warmed oven for 10 minutes. Remove the pan from the oven and let sit at room temperature for 20 more minutes while the oven preheats to 350°F.
- Gently brush the tops with salted butter. Bake for 20-22 minutes, or until tops are lightly browned and internal temperature with an instant read thermometer measures 195-200ºF. Immediately brush with remaining butter and serve warm.
shaping yeast rolls
When making soft, gluten-free rolls, there is a balance between adding enough gluten-free flour blend to make the dough elastic and easy to shape, yet still a yield fluffy, airy texture.
As to not toughen crumb, I add less flour than other gluten free dinner rolls recipe and rely on nonstick cooking spray and a measuring cup to shape the buns. This is similar to the technique used in gluten-free hamburger buns.
Spray a measuring cup liberally with cooking spray, along with your hands. Scoop out a little less than 1/4 cup, which yields about a 2 ounce dough portion. Dump the dough into greased hands and roll into a smooth ball.
Alternatively, use a greased silicone baking mat or parchment paper to dump the dough onto, flatten, then pinch up into a ball. Smooth the top and place pinched ends down in a greased baking pan.
recommended gluten-free flour
I had already rigorously tested the best-performing gluten-free flour blend through many gluten-free baking recipes and when developing this perfected gluten-free sandwich bread. Therefore, when making dinner rolls I reached for my preferred brand, Cup4Cup.
As far as taste, Cup4Cup was the clear winner. There was nothing “gluten free” tasting about the bread. It was soft, squishy, and slightly sweet.
Although a lot of gluten-free bakers work with Bob’s Red Mill 1-to-1 GF Flour, I find it to have an unpleasing aftertaste and a denser crumb. On the plus side, it is affordable and easy to work with.
why use a roux for GF Rolls
Before beginning the recipe a small amount of flour is combined with water and milk and warmed to make thick paste. It’s an extra step, but it’s quick, easy, and I assure you, makes such a difference in texture with these dinner rolls and in gluten free cinnamon rolls!
Since gluten-free flours do not absorb liquids as well, the roux helps pre-saturate some of the flour, aiding in absorbing more liquid. This makes the texture soft and fluffy, rather than dense and gummy.
It also prevents having to add excess flour to make the dough shapable and elastic. Adding the least amount of flour is key to keep yeast breads light and airy.
best yeast to use
Instant rapid rise yeast, either Red Star or Fleishman’s brand is best. Instant yeast has smaller granules so it does not have to be proofed before using. Just be sure the milk is warm enough to activate the yeast while mixing.
If you only have active dry yeast on hand, activate it by mixing in the warm milk (110ºF) and letting it sit for 5 minutes before adding to the dry ingredients.
purpose of psyllium husk
In traditional wheat flour recipes, gluten acts as a binder, creating elasticity in the dough and soft texture once it bakes. Gluten-free baking recipes, especially breads, need something to mimic the elasticity and bind the starches.
I’ve become such a proponent of using psyllium husk in gluten-free baking because, when coupled with the xanthan gum in GF flour blends, it yields superior results!
It doesn’t affect the taste, but it does help maintain moisture and prevents the bread from becoming crumbly, which also works well for gluten-free breadsticks.
If you are looking for psyllium husk powder substitutes for bread or other baking needs, unfortunately there isn’t anything that really compares. It’s very affordable to buy, but if you can’t tolerate it leave it out. It will negatively impact the texture, but not the taste.
dairy-free modification
When making gluten-free dairy-free rolls, you will need to make substitutions for the milk and butter. Substitute non-dairy milk, such as almond or soy milk. For the butter, use plant-based vegan butter.
Since dairy-free butter contains more salt, cut the amount of salt in the dough and used for brushing in half. Also, the recommend flour, Cup4Cup, does contain milk powder. They make an ancient grains version that is dairy-free.
serving, storing, and freezing tips
Gluten-free rolls does not have the shelf life like normal dinner rolls. Refrigerating will dry it out, and is not recommended. It may be wrapped tightly and left at room temperature, but will lose optimal taste and texture quickly.
For best results, freeze pull-apart rolls after they completely cooled (at least 2 hours). Pull from the freezer to defrost at room temperature.
Important Note About Serving:
If pulling from the freezer and serving at room temp, thoroughly defrost the rolls first. If they are chilled slightly they will become crumbly when eating. For best taste and texture, warm slightly in the microwave before enjoying again!
uses for gluten-free rolls
This roll recipe, like gluten-free biscuits, works for a lot more than just accompanying dinner, holiday meals, or a gluten-free Thanksgiving!
They are ideal for sliders, sandwiches, BBQ pulled chicken or pork, sloppy joes, cranberry chicken salad or dunked in gluten-free soup recipes.
expert baking tips and notes
- If you forget to warm the eggs to room temperature, place the whole egg in a bowl of hot water for 5 minutes.
- To make a double recipe, double all the ingredients and place the dough balls in a 9X13-inch pan to rise.
- An instant read thermometer is helpful for measuring the correct temp of the milk to activate yeast and take out the guesswork of when the rolls are done. The interior should ready 195-200ºF when ready to be pulled from the oven.
- For best results use Cup4Cup gluten-free flour mix.
- Using a greased piece of parchment paper or silicone baking mat will be helpful for shaping the dough into smooth balls.
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step-by-step web story instructions for this recipe!
SAVE THIS recipe for gluten-free dinner rolls TO YOUR PINTEREST BOARD!
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Pillowy Soft Gluten-Free Rolls Recipe
Ingredients
Roux
- 2 tablespoons gluten free all purpose flour I recommend Cup4Cup brand
- 3 tablespoons water
- 3 tablespoons milk
Rolls
- 1 ½ cups gluten free all purpose flour I recommend Cup4Cup brand
- 3 tablespoons potato starch
- 3 tablespoons granulated sugar
- 1 tablespoon psyllium husk powder (what is psyllium husk?)
- 1 packet packet (2 ¼ tsp) instant rapid rise yeast see recipe notes for active dry yeast
- 1 teaspoon baking powder
- ½ teaspoon salt
- ¾ cup warm milk (110°F) microwaved for 30-45 seconds
- 1 large egg room temperature
- 2 tablespoons melted butter slightly cooled
Instructions
- Before you begin making the roux, turn oven to 200ºF. Start to make the roux, but turn it off once it reaches temperature. This will serve as an extra warm place for the rolls to initially rise. Grease a 8X8-inch baking pan. Set aside.2 tablespoons gluten free all purpose flour,3 tablespoons water,3 tablespoons milk
- As the oven is preheats, make the roux. Combine 2 tablespoons flour with milk and water in a small saucepan. Whisk constantly over medium heat, until a trail separation appears at the bottom of the pan. Remove from the heat and set aside.
- In a large mixing bowl of a stand mixer, combine the GF flour, potato starch, sugar, psyllium, yeast, baking powder and salt using a paddle attachment on low speed.1 ½ cups gluten free all purpose flour,3 tablespoons potato starch,3 tablespoons granulated sugar,1 tablespoon psyllium husk powder,1 packet packet (2 ¼ tsp) instant rapid rise yeast,1 teaspoon baking powder,½ teaspoon salt
- Add the warm milk, egg, melted butter, and roux. Combine on low speed until well blended. Increase to high speed and beat for 5 minutes, stopping to scrape down the bowl once or twice. The dough will be stiff, but still sticky.¾ cup warm milk (110°F),1 large egg,2 tablespoons melted butter
- Grease a silicone baking mat or parchment paper with cooking spray. Liberally spray ¼ measuring cup with cooking spray, along with your hands. Scoop out a little less than ¼ cup, which yields about a 2 ounce dough portion. Dump the dough onto greased hands and roll into a smooth ball. Alternatively, dump the dough onto the baking mat, flatten with fingers, then pinch up into a ball. Smooth the top and place pinched ends down in prepared baking pan.
- Cover with plastic wrap and place in the warmed, turned off oven for 10 minutes. Remove the pan from the oven and let sit at room temperature for 20 more minutes while the oven preheats to 350°F.
- Melt the additional 2 tablespoons butter with salt. Remove the plastic and gently brush the tops with the salted butter mixture. Reserve the remaining butter for after baking.2 tablespoons butter,¼ teaspoon salt
- Bake for 20-22 minutes, or until tops are lightly browned and internal temp measured with an instant read thermometer reaches 195-200ºF. Immediately brush tops with remaining butter and serve warm.
- DID YOU MAKE THIS RECIPE?? DON'T FORGET TO LEAVE FEEDBACK AND RATE BELOW!
Equipment Needed
Recipe Notes
Using Active Dry Yeast
If you only have active dry yeast on hand, activate it by mixing in the warm milk (110ºF) and letting it sit for 5 minutes before adding to the dry ingredients.Expert tips to remember
- If you forget to warm the eggs to room temperature, place the whole egg in a bowl of hot water for 5 minutes.
- To make a double recipe, double all the ingredients and place the dough balls in a 9X13-inch pan to rise.
- An instant read thermometer is helpful for measuring the correct temp of the milk to activate yeast and take out the guesswork of when the rolls are done. The interior should ready 195-200ºF when ready to be pulled from the oven.
serving, storing, and freezing tips
They may be wrapped tightly and left at room temperature up to 24 hours, but will lose optimal taste and texture quickly. For best results, freeze rolls after they completely cooled (at least 2 hours). Pull from the freezer to defrost at room temperature. Important Note About Serving: If pulling from the freezer and serving at room temp, thoroughly defrost the rolls first. If they are chilled slightly they will become crumbly when eating. For best taste and texture, warm slightly in the microwave before enjoying again!Nutrition
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Sarah W. says
Oh my goodness, these were SO GOOD! I already had all the ingredients except the potato starch, so I swapped it for the same amount of extra GF flour. I used King Arthur Gluten-Free Measure for Measure 1:1 flour. (I’m at high elevation so maybe that helped keep everything with the right consistency even though I didn’t have potato starch?) The consistency of the dough was exactly as described (not runny) and I was able to use the greased measuring cup and my greased hands to form the balls. They took a couple extra minutes to get a lightly brown top (again, maybe due to high elevation?). They really were pillowy soft, with a delicious flavor and great texture. Thank you so much for posting! My non-Celiac family also commented on how much they liked them. I’m definitely making these again!
Melissa Erdelac says
Thank you so much, Sarah! I wish I had more high-altitude baking knowledge, but it’s hard to experiment with it in Indiana! I’m glad it still worked out well for you and thanks for adding the tips for anyone else!
Best,
Melissa
Shameen Pillay says
Hi, I don’t have psyllium husk powder but I have psyllium husk? How might I substitute this in the recipe? My autistic son is gluten and dairy free. So any tips would be so appreciated. Thanks so much
Melissa Erdelac says
Hello Shameen,
I’d be happy to help! You can use whole psyllium husk instead as well. You will need a little more than powder listed in the recipe. So for this recipe, use 1 Tbsp + 1 tsp whole psyllium. I hope you and your son enjoy the recipe!
Best,
Melissa
Heidi says
I don’t have a stand mixer. I do have a KitchenAid hand mixer, but all the recipes out there say you must use a stand mixer. Please help/comment before I buy the ingredients.
Melissa Erdelac says
Hi Heidi,
Since this recipe only uses 1 1/2 cup flour, I think you can get away with using a hand mixer. If it gets too difficult you may have to stop and stir with a wooden spoon. Next time I make these, I will prepared them with a hand mixer, but if you decide to give it a go, I’d love to hear your take too.
Best,
Melissa
Carrie says
Just made these rolls! I have made a lot of gluten free rolls but found most recipes were not worth the effort, but this one is! I followed the recipe exactly but couldn’t find psyllium husk powder in the store. I replaced it with equal amounts of expandex (previously bought from Amazon) instead since it also gives gluten free dough elasticity. My batter also came out like thick pancake batter despite measuring accurately, so I had to add 3/4 cup flour to reach desired consistency. I sprayed a ice cream scoop with Pam and simply scooped and dropped the dough in the baking dish. It will yield the desired 1/4 cup scoop size and makes for faster cleanup! The oven method for dough rising never works well in my house so I simply heated a bowl of water in the microwave for 3 minutes and then quickly put the covered dough pan in the microwave for 30 minutes. My rolls are light, fluffy, and delicious!!! This is the closest taste and texture to normal dinner rolls i have encountered!!!! Definitely printing the recipe and adding it to the recipe book!!!
Melissa Erdelac says
Hi Carrie,
So glad the rolls exceeded your expectations! And thank you for putting expandex on my radar. I’ll have to give it a try! The psyllium absorbs moisture, meaning you have to add less flour, so that could be why you had to add the additional flour. I’m glad you were still able to make it work. If you are able to get some psyllium before you try them again, I’d be curious to hear how you felt the difference was in terms of ease of making, texture, and taste.
Best,
Melissa
Chelsea says
I’m on my third go making these rolls and each time they have been delicious! The first time I subbed the potato starch and husk for premium gold gf flour. They were a pancake batter consistency. I poured into a pan and used a wet butter knife to cut lines into the rolls. It worked great! The second time was similar. This go around I had all the right ingredients and was about to truly make rolls with my hands! They are rising now. We can’t wait to have them with your stuffed pepper soup this evening.
Now my question is this.. do you buy your cup 4 cup in bulk? We are a family of 8 and one bag of cup 4 cup barely last a week if I’m making rolls/cookies/bread etc.
Melissa Erdelac says
Hi Chelsea,
This makes me so happy! Thank you so much for taking the time to let me know! The cheapest way I’ve found to buy Cup4Cup is on Vitacost when they have coupon codes. You can get it down to a few dollars less per bag and I get it in bulk. However, for the past year I just do subscribe and save on Amazon and have it shipped to my house every other week. I know it’s expensive, but when you are used to living with so many restrictions, I feel like it’s a price I’m willing to pay for food that doesn’t make me feel like I’m missing out!
Best,
Melissa
Anonymous says
This is the BEST gluten-free roll recipe I have tried. It doesn’t feel like you are settling at all. I especially like the information you provided above the recipe as I am new to gluten-free baking and have been trying to figure out the science behind it and convert my own family favorites. Thank you so much for sharing!
Melissa Erdelac says
Oh, thank you! I agree they taste like “real” rolls! Let me know if you have any questions about GF baking. I’m happy to help!
Best,
Melissa
Dawn says
These worked wonderfully with our gluten free spaghetti. Thank you for sharing the recipe!
Melissa Erdelac says
You’re welcome, Dawn! So glad you enjoyed them!
Best,
Melissa
Missy says
Made today and they were fabulous, thank you!! My grandkids each ate at least two.
Melissa Erdelac says
So glad to hear, Missy! Thank you so much for sharing!
Best,
Melissa
Victoria says
This recipe was amazing! So excited to finally have good GF rolls! How long can you leave the dough “rising” before baking? I want them fresh for an upcoming family dinner and wondered if I make them in the morning but bake in the afternoon if it would work??
Anonymous says
OK – I have to say I was skeptical since GF baking is so hard but this recipe is the best I’ve made. I couldn’t handle the dough with my hands AT ALL (used two oiled tablespoons to put it in the baking dish) and I subbed the King Arthur Measure for Measure since the Cup to Cup contains dairy, but they really are just like traditional dinner rolls. THANK YOU!
Melissa Erdelac says
Thank you! I truly appreciate it this! I will experiment with KA flour to see if the recipe can be done so it’s easier to handle, but doesn’t affect results. A lot of GF recipes just add more flour to make the dough “mangeable,” but that is why they are a lot more dense. Using things like potato starch and psyllium helps avoid this, but perhaps KA doesn’t absorb the liquid as much. I’m glad the end result was still good though!
Best,
Melissa
Joanna says
I made these for Thanksgiving and they were awesome! Thanks for the great recipe!
Melissa Erdelac says
Thank you, Joanna! I appreciate it!
Best,
Melissa
Brenda H says
Hi, I’ve made these, and totally impressed! Could not believe how much it was like real bread!! Thank you so much for your hard work getting a recipe down for real dinner rolls! I’m wondering can you freeze these before baking?
Melissa Erdelac says
Oh, thank you so much! You have no idea how happy this makes me feel! Yes, you can freeze them. I do it all the time! Just make sure they are slightly warm when you enjoy them again! There are reheating directions in the post.
Best,
Melissa
Melissa Erdelac says
Sorry! Just read your comment more carefully! I haven’t tried freezing before baking, but I don’t see why that wouldn’t work! You would just have let them sit out at least double, if not triple, the time to rise.
Best,
Melissa
Jeannie M Monroe says
Hello, 1st of all I want to apologize for sounding so crazy? I was not in a good headspace and everything was going wrong at that moment. =\ I will say the rolls turned out amazing. Thank you. My batter/dough was just in need of more flour. It would be helpful if you could list the ingredients by weight. It might help another person that might have the same troubles I had. I even did the scoop and fill my measuring cups, I know not to directly sink my measuring cup into the flour..anyway, thanks for some yummy rolls, and i hope you have a great evening. Jeanne
Melissa Erdelac says
Oh Jeannie,
I really appreciate it and I totally get it (perhaps a little too much!) We’ve all been there! Have a wonderful Thanksgiving.
Best,
Melissa
Lori says
WOW! Recently diagnosed Celiac, and I was worried about not having delicious yeast rolls for thanksgiving. Decided to give these a shot. They are the BEST GF bread I’ve tried! No more dry, crumbly store-bought bread! I am so excited to be able to have soft, delicious bread along with everyone else. Wondering if these would work as a solid loaf to use as sliced bread?
Anonymous says
PS-used oat milk instead of regular milk (I was out) and they turned out perfectly!
Melissa Erdelac says
So glad to hear!
Christina says
THESE ROLLS WERE AMAZINGLY DELICIOUS! Thank you for such a great recipe!
Melissa Erdelac says
Thank you so much, Christina! Glad you enjoyed!
Best,
Melissa
Melissa Erdelac says
Oh this means so much, Lori! It really made my day. I wouldn’t use this for sandwich bread, but I do have a recipe specifically for it and I don’t think you will be disappointed! You can find it right here!
Best,
Melissa
Susie Weinrich says
I made these Gluten Free Rolls for our upcoming Thanksgiving and they are PERFECT! My Mom is gluten free so I wanted to have a roll that she could eat too. They truly are pillowy soft. Thank you for this amazing recipe that was super easy to follow, great instructions!
Melissa Erdelac says
Thank you so much, Susie! I’m so glad they worked out well for you and you just won best daughter of the year!
Best,
Melissa
Teresa says
Think I could make each one a little bigger and make them hamburger rolls?
Melissa Erdelac says
Hi Teresa,
Better yet, use this recipe which has same soft texture, but designed for hamburger rolls! https://www.mamagourmand.com/gluten-free-hamburger-buns/
Best,
Melissa
Jeannie M Monroe says
My dough was more like pancake batter, not sure what went wrong.. ending up adding another 1/2-3/4 c. cup 4 cup, still very sticky, was very frustrated with this recipe. would it be possible to give the ingredients by weight? theyre rising so we’ll see thanks
Melissa Erdelac says
Hi Jeannie, I’m so sorry for your frustration! Yes, next time I make these I will weigh the flour to hopefully avoid any missteps in the future. If the dough was that sticky and you used Cup4Cup, it sounds like perhaps, accidentally, too much liquid got added. It’s a thinner dough, but definitely not like pancake batter, as you can see from the step-by-step images in the post.
Best,
Melissa
Stefanie Timerson says
I made these amazing rolls and almost cried because they were so good. I’ve been on this journey for about a year and have not had good bread until now! I even made your loaf recipe too and it’s just as amazing! Thank you for sharing your recipe. One question, if I’m preparing for thanksgiving, could these be made day prior and stored in the fridge but not baked until thanksgiving day?
Melissa Erdelac says
Yay, Stefanie! So glad and I know exactly how you feel! Although I want to say refrigerating the dough the day before would work, I don’t want to say yes until I test it. The thing I worry about is it’s not a straight yeast rise, but has baking powder too. So, I don’t know if it would see rise as much sitting that long. I would just make them the day before, cool completely, and wrap really well. They should be warmed slightly before eating. You can do this by microwaving individual rolls or cover the pan in foil and heat in a 350 oven for 5-10 minutes.
Best,
Melissa
Shirley says
Just made these!! They are fluffy and delicious. My only question is the color… they are fairly grey. Even with extra butter on top and browsing time . Any suggestions?
Melissa Erdelac says
Hi Shirley,
I’m glad you enjoyed the rolls! The grey color is from dark psyllium husk. I’ve bought the wrong one before and have noticed the come in varying shades. This one I have found to be the lightest, but unfortunately it’s out of stock right now on Amazon. A dark psyllium won’t affect the taste or texture, though.
Best,
Melissa
Mrs S says
We have just made these and even after 15 minutes extra in the oven, they still weren’t quite at the right temperature for doneness. (Oven temp correct) However, the rolls were a nice soft texture.
The one thing my family was put off by was the unusual odor! Is this the psyllium? Where did we go wrong?
Melissa Erdelac says
Hello!
I appreciate you writing and I am happy to troubleshoot. First of all, what GF flour did you use? Unfortunately all-purpose GF flours are not universal, they absorb liquids differently, and will have varying results. I have never noticed an unusual odor with any of my GF baked goods, although some flours use strong tasting grains in their mixes, such as teff or sorghum. This is why I particularly don’t like Bob’s Red Mill GF flour. If you use a lot of psyllium it could perhaps affect the taste, but given the amount in the recipe I don’t think this would be the case. I don’t think you did anything wrong, but the ingredients might be the culprit! Hope this helps!
Best,
Melissa
Cindy McNeil says
Just made this for the first time. My GF adult daughter with Celiac Disease responded, “Wow! This is great! Oh my goodness!” So, that said, I think your recipe is a winner! And, my three adults with Celiac Disease will have dinner rolls for Thanksgiving this year for the first time in many, many years! Thanks for all the expense and time and hard work that went into creating a great product – first time I’ve had success with a GF bread recipe!
PS – I used dairy-free butter so it was also dairy-free which meant my 8-month-old granddaughter could enjoy it and, boy, did she!
Melissa Erdelac says
This makes me immensely happy, Cindy. I love hearing how family members can enjoy again what they have been missing out on. Thanks for taking the time to share!
Best,
Melissa
Monica M Rausch says
Can an egg replacer be used in place of the egg for those of us who can’t have eggs?
Melissa Erdelac says
Hi Monica,
I have not tried it with an egg replacer, but if you’ve had success with other GF bread recipes, I don’t see why it wouldn’t work!
Best,
Melissa
Carol Taylor says
These were AMAZING!!! Easy, I used Bobs Red Mill cup for cup & weighed the ingredients. My dough was a bit softer, perhaps because my egg was jumbo. They were so good I shared one with the hubby before dinner, had 2 with dinner & one more for dessert. I couldn’t help myself. Thank you!
Melissa Erdelac says
You just made my day, Carol! Thanks so much!
Best,
Melissa