My Easiest Gluten-Free Roll Recipe

gluten-free roll recipe

If you’ve spent time browsing recipes here at Free Eats you may have come to the conclusion that my house is constantly filled with a parade of desserts and sweet baked goods.  This is only partially true.  On the days I do a blog post we are knee-deep in treats, but typically I freeze the leftovers so that my family doesn’t slip into a sugar coma.  On the days I’m not blogging my baking usually centers around experimenting with bread recipes.  Yeast breads are one of my favorite areas of baking, but I also feel like it can be one of the most challenging for people who are new to the gluten-free lifestyle.  Gluten-free bread doughs don’t always look, feel, or even smell like a wheat-based dough and this can take some getting used to.  Baking bread also introduces some variables that can significantly impact final results.  The temperature of your liquids, freshness of your yeast, humidity levels and flour combinations can mean the difference between success and failure.

Some recipes are more forgiving than others.  My recipe for Gluten-Free Honey Millet Rolls is a great recipe for people who are just testing the waters when it comes to baking gluten-free breads. I have updated my original recipe to make it even more user-friendly and adjusted ingredients slightly.  Probably the biggest change has been my use of a muffin pan for baking the rolls.  This yields darling, uniformly sized rolls, but it also gives the rolls something to cling to while they are rising, making a better final product.

If you decide to give this recipe a try you will be rewarded with soft, comforting rolls that are just a bit sweet.  The combination of millet, flax and honey will have you and your guests reaching for more.

My Easiest Gluten-Free Roll Recipe

Prep Time: 1 hour

Cook Time: 20 minutes

Yield: 10-12

I love the flavor of millet flour, but always make sure that yours is fresh and store it in the refrigerator. Millet flour can go rancid easily. When it's fresh it will have a pleasant, faint aroma and your baked goods will have a sweet, nutty flavor. Millet flour gone wrong will have a strong odor when you open the bag, so always take a sniff!


  • Dry Ingredients
  • 1 1/4 cups brown rice flour
  • 1/2 cup potato starch
  • 1/4 cup tapioca starch
  • 1/4 cup millet flour
  • 1/4 cup ground golden flax
  • 2 1/4 teaspoons or 1 packet active dry yeast (see sidebar)
  • 1 teaspoon sea salt
  • 1 teaspoon xanthan gum or guar gum (I use Authentic Foods for a corn-free variety)
  • Wet Ingredients
  • 1 teaspoon apple cider vinegar
  • 1/4 cup honey
  • 2 large eggs, room temperature
  • 3 tablespoons olive oil
  • 1 cup warm water, 110 degrees


  • Thoroughly grease a muffin pan and set aside.
  • In the bowl of your electric mixer fitted with the paddle attachment, slowly combine the dry ingredients. Add the wet ingredients and mix for 2 minutes on medium-high speed or until you have a thick, batter-like dough.
  • Divide dough between muffin cups with a spring-loaded, ice cream scoop (about 3 tablespoons each). Then with wet fingertips, gently smooth the tops down a bit to make the rolls more uniform. Cover the rolls with oiled plastic wrap and let rise for 45 minutes in a warm place (80 degrees).
  • When the rolls have almost doubled in height (about 45 minutes), place on center rack of oven preheated to 375 degrees F for 14-16 minutes. Rolls will be golden brown. Remove from oven and cool on a wire rack.
  • Serve warm. Freeze leftovers as soon as they cool to preserve freshness.


23 thoughts on “My Easiest Gluten-Free Roll Recipe

    • I think you will love these Dana. They are my go-to dinner roll, but they are also nice for breakfast with a bit of jam. Thanks for stopping by!

  1. New to GF can you make these just using an all purpose gluten free mix instead of the different varieties?

    • Hi Allie, All-purpose gf mixes vary widely, so it is hard to say what the results may be. This is a fairly adaptable recipe as far as gf rolls go, so it will probably work, but I can’t guarantee it. If you are feeling up for an experiment, give it a try and let me know how it goes! Best, Terris

  2. PERFECT. It was absolutely divine!!!!! I followed your recipe word for word. I don’t have an electric mixer, and so I mixed the dough by hand – but it came out perfect. It’s heaven. Who would have known that a honey-millet-rice bun could make people so happy?! ^_^ THANK YOU FOR THIS RECIPE!!!

  3. This may sound like a stupid question………..if I have mixed a large batch of the Basic Flour Mix, would I just use 2 1/2 cups of the mix then add the Millet Flour? I am new to the Wheat Free Bread baking world with more disappointments than successes at this stage

    • Since it is such a small amount, feel free to use white vinegar instead. We use apple cider since we try to avoid products that are derived from corn, such as white vinegar. Thanks for the question!

  4. I substituted the millet flour for almond flour and these turned out wonderful! they have a slight sweetness to them, so yummy!

  5. I made these and they were very soft and slightly sweet, my kids loved them. I would defiantly make them again.

  6. A question: could these be frozen (in a muffin tin, at first), stored in a ziplock bag and then baked later?

  7. Ugh this was amazing, I’ve been GF for over 3 years and have tried and tried different recipes and they all stunk…this was so delicious. Even my BF who is NOT EXCLUSIVELY GF (he doesn’t have allergies) loved them. The honey in them gave them this earthy sweetness that was delicious. Did I mention it was delicious? 😉 Also the texture was great. It wasn’t too chewy like some gf rolls can be because of the starches and gum and not too dry like other GF rolls can also be. It had a perfect texture. I’m just super grateful you came up with this recipe, so, THANK YOU! Also, I stored them covered in the microwave over night and the next day they dried out a bit, warming them up a bit helped but not by too much. Any suggestions for storage?

    • Hi Nancy, You can easily replace the flaxseed with a 1/4 cup of almond flour or additional brown rice flour (if he can’t do nuts). I use the flax to impart flavor and to bump up the nutritional value, but it isn’t necessary for the recipe to work. Best, Terris

  8. Hi! Thank you so much for all recipes. I have a 20 months old with corn (among many others) allergy and have been trying to find bread, baked goods recipe as store-bought is no longer an option. Can I ask what brand of flour/ starches/ flax you use? I suspect my toddler to be very sensitive as lately he seems to react to Beanfields sea salt and Lundberg rice cake (ahggg…). I heard that some people have to grind their flour from whole grains, but I would love to try store (or online) bought option first and keep my finger crossed that he will do fine.

  9. Tried them with sorghum instead of millet the consistency got out of control a bit while mixing …I think I needed to put less water and also gradually ..anyway put in more sorghum flour and increased a little bit of other ingredients during mixing …and gave it a try ….I just tried one seems okay to me and was definitely an easy recipe especially for someone making rolls for the first time.A huge thanks for making it so simple .im new to the gluten free diet and was getting tired of eating rice all the time.thx again.

  10. Hello, I made this recipe over the weekend and the rolls didn’t rise at all. I’ve re-visited this web page a few times to make sure I didn’t do something wrong, and I see by the dry ingredient “yeast” it says (see sidebar). There is no sidebar on my screen…maybe there are some extra instructions that have disappeared from the page? (I’m a complete novice when it comes to baking with yeast.) Any advice is welcome! Thank you, Pam

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