Best Gluten-Free Pull-Apart Soft Rolls

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Average Rating: 5 | Rated By: 12 users

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.

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.

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. They 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.


  • 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
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  • 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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