Best Pull-Apart Soft Rolls With Rosemary (Gluten-Free, Dairy-Free)

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Average Rating: 5 | Rated By: 8 users

At my house when it comes to holidays such as Thanksgiving or Christmas, rolls are one thing that is a must-have on the dinner table. I will admit it took me a few attempts until I got the recipe just right. Just for a laugh the first batch that I made, the rolls were like hockey pucks…ouch! I also wanted to make the rolls as an easy recipe. No complicated flours, long kneading or waiting for hours for them to rise. Well, here they are soft, light, easy to pull apart and taste just like real wheat rolls. My kitchen this week was like a bakery, I made many batches of rolls but wasn’t satisfied until the one I made today. YEY!! I promise these gluten-free pull-apart soft rolls are the best! I have added some fresh rosemary, to add a little flavour and festiveness but it is optional. Another herb I would love to add is thyme, my favourite herb. Please leave a comment and let me know what you think? It took me an entire week to create these stunning rolls. They are best when eaten the same day, but if you happen to have a roll or two left over for the next day, slice them and toast them. They taste absolutely amazing!


  • 1 cup almond flour
  • 1 packet GF quick rise instant yeast (must be quick rise instant)
  • 1 Tbsp. GF baking powder
  • 2 Tbsp. Chopped fresh rosemary or 1 teaspoon of dried rosemary (optional)
  • 1 1/2 tsp. Xanthan gum (if your flour blend does not include xanthan gum use 2 1/2 tsp.)
  • 1 tsp. Pure sea salt
  • 1 1/4 cup warm water (105 F - 110 F)
  • 1/4 cup extra virgin olive oil, plus some for brushing
  • 2 Tbsp. pure liquid honey
  • 2 tsp. raw apple cider vinegar
  • 2 large eggs, at room temperature
  • Instructions

  • In a large bowl mix first 7 ingredients (dry ingredients)
  • In a medium glass bowl whisk together remaining ingredients (wet ingredients)
  • Using an electric mixer at medium speed, slowly add wet mixture into dry ingredients until a dough forms. Scraping sides as needed. About a minute
  • Grease a 9-inch round cake pan with cooking oil. Using a large ice cream scoop, scoop a heaping scoop of dough and place in the middle of the pan. Continue with remaining dough making 9 mounds in total. Dip your fingers in warm water and smooth out the top of the rolls
  • Cover with a light dry towel and let rise at room temperature for 1 hour. Make sure there are no drafts
  • Lightly brush the rolls with oil and bake at 375 F for 23 - 25 minutes. The tops should be golden brown
  • Remove from the oven and rest for 5 minutes. Carefully remove the rolls onto a cooling rack. They should slide out easily. Do not let the rolls sit in the pan to rest

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