Best Gluten-Free Pull-Apart Soft Rolls

Published on Sep 06, 2018

  by   Kristina Stosek

21 reviews

Prep Time: 10 minutes Cook Time: 25 minutes Serves: 9 rolls
Add a Rating
​This post may contain affiliate links, please see our privacy policy for details

Best Gluten-Free Pull-Apart Soft Rolls – soft, pillowy, and most addictive rolls you will find. They are that good!

At my house, when it comes to holidays such as Thanksgiving or Easter, rolls are one thing that is a must-have on our dinner table.

easiest gluten-free and dairy-free recipe for soft rolls

In this pull-apart soft rolls recipe, there are no complicated flours, long kneading or waiting for hours for them to rise. The best part, they taste just like real rolls made with gluten.

I wish you could see my kitchen this week, it looked like a bakery. I just had to get the recipe right. I made so many batches I was running out of space. But we have a winner! I promise you that these gluten-free pull-apart soft rolls are the best!

To spruce the rolls up a tad, I added fresh rosemary, but this is optional. Another herb I will try next time I make these pull-apart rolls is thyme. I think it will add depth to these already exceptional rolls.

What to do with leftover gluten free rolls?

As with most gluten-free baked goods, these soft rolls are best when eaten the same day. But if you are lucky enough and have some leftover rolls for the next day, don’t dismay.

Slice the rolls in half and toast them – they toast beautifully. Then, fill them with an egg salad or salmon salad and some greens.


gluten-free soft rolls


make a sandwich with these rolls or serve them for brunch

These gluten-free pull apart soft rolls make for a leisurely lunch or sandwich on the go. Sometimes I serve them toasted for Sunday brunch with an egg on top, with marmalade or some cream cheese. They are so incredibly tasty!

Are you in a baking mood? If you are thinking of baking muffins or bread, you must check out these gluten-free recipes. From a basic muffin recipe to a Dutch apple quickbread, you will find something fun to bake.

Leave a Comment


thank you for sharing Peter.

Peter W

With or without the rosemary, these rolls have become a staple in my house. If you double the recipe you can also use it to make a very tasty loaf of bread.


Mark, did you add a sweetener as well? So happy to hear that your family enjoyed them, K.

Mark C Still

Hi again! I used fresh blueberries today, compensating for the moisture. My wife and son both took time out from their days to tell me how tasty they are! They don't often do that, particularly my wife who does not usually enjoy my gluten-free baking. Yours has become my go-to recipe for rolls. THANK YOU.

Mark C Still

These are sumptuous! As promised, I came back to your recipe. Thank you for the edit you made in the ingredient list. Thank you, too, for not publishing one of my comments but leaving the first as it makes me look foolish. I hope someday to have the entire world see my foolishness for what it is (as this post confirms). I made a few alterations: I proofed and used instant dry yeast and compensated for the water I used in proofing. Of course this added sugar to the recipe, but it was quite complementary. I grow many herbs in my garden but rosemary is not one; I used parsley. And I don’t have sea salt; I used kosher salt. Also, I am not sure what distinguishes gluten free baking powder. I know that it is sold online but going by the ingredient list on my can of baking powder, I feel that it is gluten free. Again Kristina, I am grateful to you. Thanks!


Mark, it doesn’t say 16 ounces, it says one packet which equals 2 1/4 tsp.

Mark C Still

Hi, Is this a mistake? 16 ounces of yeast?


I am making these for Easter. I made them many times and the rolls are sooo good.


Hi Sila, the links are now working, sorry about that. I have not made these soft rolls with the flours you have suggested, so I don’t know the answer to your question. Buckwheat is a heavy flour so I would try and avoid it, sorghum would work but you will need to add a starch like tapioca flour. But unless I re-create the recipe using these flours I don’t know how the rolls will turn out...sorry


the link for your flour blend does not appear to work nor is there anything under a search. i also have to avoid rice, quinoa and millet and am wondering if amaranth, white buckwheat and sorghum flours will work.

Add a Rating

Leave a Reply

Your email address will not be published. Required fields are marked *