# The Best Gluten Free Rolls

These gluten-free rolls are dense, fluffy, and flavorful, making them taste like real bread, unlike most store-bought gluten-free alternatives.

- Cuisine: American
- Category: Baked Goods
- Language: en

## Ingredients

- 1.25 cups dairy-free milk
- 2 tbsp vegan butter
- 1 packet yeast
- 1.5 tbsp sugar
- 1 cup tapioca flour
- 0.75 cup brown or white rice flour
- 0.75 cup potato starch
- 2 tsp baking powder
- 2 tsp xanthan gum
- 2 tsp salt
- 1.5 tbsp fresh rosemary
- 1.5 tbsp fresh thyme
- 1.5 tbsp fresh sage
- 1 tbsp olive oil
- 2 eggs

## Instructions

1. Combine dairy-free milk and vegan butter in a microwavable measuring cup.
2. Microwave for 1 minute and 10 seconds.
3. Combine gluten-free yeast and sugar in a large mixing bowl.
4. Whisk in your heated milk mixture.
5. Set aside while this proofs for 10 minutes.
6. In a small mixing bowl, combine brown rice flour, potato starch, tapioca flour, xanthan gum, salt, baking powder, and herbs.
7. Once yeast is proofed, mix in eggs and olive oil.
8. Slowly add in flour mixture and beat until well combined.
9. Coat your muffin tin with coconut oil spray, or use butter/oil you have on hand.
10. Spoon dough into muffin cups, ¾ full.
11. Wet your finger tips and gently smooth the top of each.
12. Dip scissors in tapioca flour and snip the dough in each cup in half, then snip in half again so you end up with quarters.
13. Cover muffin tin with foil and refrigerate for at least 8 hours (24 hours max).
14. Take your muffin tin out of the fridge and place on counter while your oven preheats to 350 degrees.
15. Bake for 30-34 minutes until tops are deep golden brown.

## Equipment

- microwavable measuring cup
- large mixing bowl
- small mixing bowl
- hand mixer
- muffin tin
- aluminum foil
- oven

## Tips

- The herbs are optional but add a lot of flavor.
- Most gluten-free bread tastes like cardboard, but these rolls are dense, fluffy, and flavorful, just like real bread.
- If you don't have xanthan gum, you can substitute with 4 tsp psyllium husk powder or 4 tsp unflavored gelatin powder.
- Coat your muffin tin with coconut oil spray, or use butter/oil you have on hand.
- Dip scissors in tapioca flour before snipping the dough to prevent sticking.
- Refrigerate the dough for at least 8 hours (24 hours maximum) for best results.
- Preheat the oven to 350 degrees Fahrenheit before baking.
- Bake until the tops are deep golden brown, approximately 30-34 minutes

## Source

- Original video: https://www.instagram.com/reel/DFDP5VBJbkT/?igsh=bmg4ZnQ4bnltZDdl
- Recipe page: https://www.cliprecipe.com/recipe/d098bb04-8e50-4151-a619-4f4ccf3b8665
- Extracted: 2025-07-05

Extracted from the video by Clip Recipe (https://www.cliprecipe.com). Quantities and steps are as stated or shown in the video. Site guide for agents: https://www.cliprecipe.com/llms.txt