Best Gluten Free Pull-Apart Soft Rolls

Mia, most measure for measure 1:1 with Xanthan gum rice based flour blends will work. If you can't find that blend and your flour makes the dough too thin, add about 2 - 4 tablespoons of flour. The dough should be very sticky, not like regular bread dough, this is why you need to use an ice cream scoop or a large tablespoon to shape the rolls. I used a cake pan with regular sides, but high sides will work too. K

Hi there ☺️ I just made these, but I can’t get the flour mix that you use and the dough became very liquid (I used a home-made mix of sorghum, rice and potato starch). Can you recommend a flour mix that matches the measure-for-measure flour mix instead? Do you use a cake pan with high sides? Would you maybe make a video of your process for a newbie like me ? Thanks

Leah, almond flour is what gives the rolls soft moist crumb. However, the two flours that you can try are, certified gluten free oat flour or measure for measure baking flour blend. The rolls will not have the same texture, they may be more dense. I have not tried these two options so I don’t know how they will turn out. Please let us know how they are if you use any of these two flours. Thank you x

Hi. I cannot use almond flour. Can it be replaced? Thanks for your help.

thank you for sharing Peter.

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.

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.

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.

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.