Two Gluten-Free Flours for the Best Texture
Almond flour is one of my favorite gluten-free flours since it lends both richness and tenderness to baked goods. Tapioca flour is what makes the rolls chewy—it’s the main ingredient in Brazilian pão de queijo and is often used in gluten-free wraps and dumpling wrappers. When tapioca and almond flours are mixed in a one-to-one ratio, you get the best properties of both.
No Yeast! Just Baking Powder!
For the leavening in these rolls, I use baking powder rather than yeast. It gives the dough an instant rise, so you can have hot, fresh dinner rolls in less than 30 minutes. The eggs add a good amount of lift and structure, too.
A Tip for Rolling the Dough
As is often the case with gluten-free doughs, this one is quite sticky. In order to shape the dough into balls with ease, you’ll need to lightly oil your hands. I find that I can shape three or four rolls before needing to oil my hands again.
How I Like To Serve Gluten-free Dinner Rolls
The rolls are good on their own or you can spread them with a generous slather of butter, soft goat cheese, or Boursin. If you make a batch of plain rolls, enjoy them for breakfast or dinner, with honey butter or jam. Since these rolls are dairy-free, you can use dairy-free butter or cheese spread too. Boursin makes a dairy-free version that’s quite good.
Gluten-Free Baking Recipes
How to Make Gluten-Free Biscuits Gluten-Free Cinnamon Rolls Almond Flour Waffles Gluten-Free Banana Bread Gluten-Free Pumpkin Cupcakes
Like most dinner rolls, these are best enjoyed fresh out of the oven, while they’re still warm. You can certainly bake and freeze them, if you’d like. To reheat, allow them to thaw on a baking sheet at room temperature for an hour or so, then place them in a 350ºF oven for about 10 minutes, until warmed through. Leftover rolls will keep at room temperature for 2 or 3 days. To bring them back to life, pop them in the microwave for 20 seconds or so, or slice them in half and toast them. Did you love this recipe? Give us some stars below!
