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Reprinted from Celi-Yak News Winter 2012

These rolls can be made ahead. Bake them and let them cool in the pans; wrap them in plastic wrap and refrigerate for up to 2 days. Warm for a few minutes in a 350° oven and serve.

Each roll contains 125 calories, 3g total fat, 2g saturated fat, 0g trans fat, 33mg cholesterol, 227mg sodium, 22g carbohydrate, 1g fiber, 3g protein.


  • 2 tablespoons dry active yeast
  • 2 yeast
  • 2 teaspoons sugar2 sugar
  • 2 cups warm unflavored milk of choice (105°F2 F---110°F)
  • 3¼ cups of a good quality, all-purpose gluten free flour blend. *If your flour blend already contains xanthan gum and salt omit these ingredients from the recipe.
  • *3 teaspoons xanthan gum
  • *1½ teaspoons kosher or fine sea salt
  • 1 tablespoon baking powder
  • 2 large eggs, + 1 egg (optional) for brushing tops
  • ¼ cup butter or dairy free butter substitute, melted, more for brushing pans pans
  • ¼ cup honey
  • 1 teaspoon apple cider vinegar


  • Combine yeast, sugar and warm milk in a small bowl and whisk to dissolve the sugar.
  • Let sit 6 to 8 minutes or until mixture is foamy and has increased in volume.
  • Combine flours, starches, xanthan gum, salt and baking powder in the bowl of an electric mixer fitted with the paddle attachment.
  • Mix for 30 seconds on medium-low to combine and break up any lumps in the potato starch.
  • Add the yeast mixture, 2 eggs, melted butter, honey and vinegar.
  • Mix on medium-low until combined, scraping down the sides of the bowl. Then turn the mixer on high and mix for 3 minutes.
  • Batter should be very thick and smooth.
  • 4. Preheat oven to 375°F.
  • Brush 2 standard muffin pans with melted butter or spray with gluten free, non-stick cooking spray.
  • Spoon batter into prepared muffin pans, filling about ¾ full.
  • Alternately, use a small (#60) ice cream scoop and place 3 scoops in each muffin tin (like a clover leaf).
  • Cover with a clean kitchen towel and place in a warm, draft---free place. Let rise for 35 minutes or until dough has almost doubled in size.
  • If desired, beat remaining egg with 1 tea-spoon water until thoroughly blended.
  • Gently brush the tops of each roll with egg mixture.
  • Place rolls in preheated oven and bake 17 to 18 minutes or until golden brown.
  • Let cool in the pans for 15 minutes.
  • For Egg-Free Soft Dinner Rolls, omit 2 eggs. Combine 1 tablespoon flax meal with 3 table-spoons warm water; let sit for 5 minutes until thickened. Add mixture to yeast mixture in step 3 Add 1 tablespoon arrowroot to dry ingredients

Categories: Egg-Free  Gluten-Free  Misc. Bread  Roll 

Author Credit: Living Without Magazine

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