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Quick & Tender Gluten-Free Bread Rolls

Gluten-Free crispy and tender bread rolls that require no rise time. Perfect for breakfast.
Prep Time20 mins
Active Time25 mins
Total Time45 mins
Yield: 6 Pieces


  • 280 grams of Gluten-Free Flour (Preferably Dove Farm White Bread Flour)
  • 5 grams of Instant Active Yeast
  • 6 grams of Salt
  • 29 grams of Granulated Sugar
  • ½ teaspoon of Baking Powder
  • 1 ½ teaspoon Xanthan Gum (if your flour blend omits it)
  • 110 ml of Water at 43 °C
  • 30 ml of Full Fat Milk at 43 °C
  • 27 grams of Unsalted Butter at room temperature
  • 1 teaspoon of Apple Cider Vinegar
  • 1 Large Egg


  • Preheat the oven to 160°C (Fan Forced Oven)
  • Mix the instant yeast, gluten-free flour, salt, sugar and baking powder in a bowl together. Whisk the ingredients together until well combined.
  • Mix the wet ingredients, egg, apple cider vinegar, milk, water, and butter together in a seperate bowl.
  • In your standalone mixer bowl add the dry ingredients with the wet ingredient and mix on low speed using the hook attachment until fully combined. Don't overmix.
  • Oil your icecream scooper, spatula and hands before handling the dough to prevent it from sticking.
  • Line your baking pan or glass pyrex with baking sheets.
  • Using a 16# sized icecream scooper (equavilant to 4 tablespoons) scoop two balls from your dough. Form the dough into a ball and set it in your baking pan. Keep scooping until you are out of dough. You will have approximately 6 balls of dough at the end.
  • Cook your dough balls for approximately 25 to 30 minutes or until the temperature of the bread rolls reaches 93°C.