gluten free diet

By Mary Frances Pickett


Hot, Steamy, Wonderful Gluten Free Yeast Rolls

This yeast roll recipe is a good one to keep on hand. Rolls are great for lunches, but they work well as a side dish, too. These rolls are light and a favorite in our house.

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Learning to make really good gluten free yeast rolls was a huge challenge for me. I wanted yeast rolls that made you sing when you took you first bit. I wanted them to be hot and light and fluffy. And, I even wanted them to reheat well the next day.

That’s asking a lot from a gluten free yeast roll!

But finally, after numerous iterations of this recipe, I figured it out. The secret is adding just a bit of potato starch. These yeast rolls will make you very, very happy. And very very full. Ration them out carefully, or you might just find a two year old sitting in the pots and pans cabinet having a little feast. I’m not going to name names, but you’ve been warned =)


Yield: 1 ½ dozen rolls

2 c. brown rice flour
1 ¼ c.cornstarch or tapioca starch
1/4 c. potato starch
1 Tbsp. xanthan gum
1 tsp salt
3 large eggs, beaten
¼ cup butter, melted
1/8 cup sugar (2 Tbsp)
1 ¼ cup milk (non-dairy works fine)
1 Tbsp. active dry yeast

Heat the milk in a saucepan until it is scalded (heated to 180 degrees F). Let the milk cool to 110 degrees F and add the sugar and yeast and stir gently until combined. Set the milk mixture aside until the yeast has proofed.

In a large mixing bowl, combine the brown rice flour, starches, xanthan gum and salt. Add the milk/yeast mixture and the beaten eggs to the flour and beat for 3 -4 minutes. Cover the dough and allow it to rise until doubled in size.

Turn the dough out onto a lightly floured board and knead it gently a few times. Separate the dough into 18 even pieces. Roll each piece of dough between your floured hands until it forms a ball. Then lightly coat the roll with flour and set aside on your baking pan.

Repeat for each piece of dough. Cover the rolls with a lightly floured towel and let them rise for thirty minutes. Brush melted butter over the tops of the rolls and bake at 425 degrees F for 20 – 25 minutes, or until the top of the rolls are golden brown and crispy.


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