Gluten Free, Dairy Free Dinner Rolls

gluten and dairy free dinner rolls

I’m so excited!!!!
My first cookbook is now available on Kindle!!!!!!
I’ve been preparing it, researching, testing recipes, and learning how to format and publish for over a year. And…It’s finally done!!!!
In celebration, I’d like to share one of the recipes from my book with you! Titled “How to Prepare a Gluten Free Thanksgiving Feast” it details preparing your holiday meal from buying the turkey to serving dessert.  I’ve organized it so that all the steps are sequentially ordered, so you know what to do first, second, etc..  I’ve even included a chart so you know how much to buy for the number of guests you’re serving.   You’ll know just what to do, even if you’ve never prepared Thanksgiving dinner before!

I absolutely love this dinner roll recipe!  It’s such a versatile dough.  You can form the dinner rolls as crescent rolls, biscuits, or cloverleaf rolls.  The dough rises fast and bakes quickly, so it doesn’t take long at all to have fresh, hot bread!  I’ve even experimented with using it for pizza crust and loaves and it worked great!  I hope you’ll give it a try!

Gluten Free Dinner Rolls

Makes 24 rolls

:"Gluten Free Dinner Rolls" 

These dinner rolls are lovely.  They’re not dense and hard like some gluten free breads. They are light and similar in texture to a brown-and-serve roll.  You can make the dough the day before, form your rolls, and let them rise in the fridge until you are ready to bake them.  They only take 12-15 minutes to bake so you can easily bake them while the turkey is resting after coming out of the oven.



 ¾ Cup water, warm

3 Tablespoons sugar

4 teaspoons yeast

1 Cup Sorghum flour also called Jawar flour

1 Cup glutinous rice flour also called sweet rice flour

1 Cup cornstarch or tapioca flour

1-1/2 teaspoons salt

3 teaspoon xanthan gum

5 Tablespoons shortening

½ Cup almond milk


1.      Dissolve the sugar in the warm water.  Warm from the tap should be OK.  You want the temperature somewhere close to 110F.  If it’s too hot, it can kill your yeast.  Stir in your yeast, cover with a tea towel, and put in a warm place for 5 minutes to allow the yeast to activate.  You should see a foam form on the surface of the mixture.

2.      While you’re waiting for the yeast to bloom, mix together the sorghum flour, cornstarch, glutinous rice flour, salt, and xanthan gum in your stand mixer bowl.  Glutinous rice flour does not contain the same type of gluten that makes you sick. 

3.      Add the yeast mixture to your dry ingredients.  Then add the shortening, eggs, and almond milk.  Beat on medium speed for 2 minutes scraping the bowl occasionally.

Forming your rolls.  

I have used this dough several different ways. 

      1) You can make biscuits. You can roll it out on a floured surface and use a biscuit cutter. 

2)      You can make crescent rolls. You can roll out the dough into a round shape, and then cut triangles, like the spokes of a wheel. You then roll each triangle up into a crescent roll shape.  Be sure to flour the surface you are rolling on well.  I used floured waxed paper underneath, so I could lift the paper to start rolling up the wedges.  You should brush the surface of the dough with olive oil, before rolling up your crescents to get that layered effect. 


3)      You can make cloverleaf rolls which are similar to brown and serve rolls.  You can roll the dough into 1-inch balls, and using a muffin tin, place 3 balls into each cup.  Be sure to spray the cups with cooking spray before putting the balls in.  This method creates a sort of cloverleaf roll that resembles the brown and serve rolls.

I feel I get the best results with the third method.  If you use either of the first two methods, place your formed rolls on a greased baking sheet.  For all methods, cover with a towel, and let rise for 1 hour.  When the rolls have doubled in size, spray the surface of the rolls lightly with cooking spray, or brush lightly with olive oil to help them brown when they bake. If you find the dough is sticking to your hands as you try to work with it, spray your hands with cooking spray.   Bake the rolls in a preheated 450F oven for 10-12 minutes.  Recipe yields 24 rolls.

I hope you’ll give the recipe a try!  I know you’ll enjoy it!

You’ll find a lot more great recipes in my book!  Check it out!

"How to Prepare a Gluten Free Thanksgiving Feast"



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