Gluten free / vegan dinner rolls

Gluten free / vegan dinner rolls

Serves 12
Prep time 40 minutes
Cook time 25 minutes
Total time 1 hours, 5 minutes
Dietary Gluten Free, Vegan, Vegetarian
Meal type Bread, Snack


  • 3/4 c. sorghum flour
  • 3/4 c. superfine brown rice flour
  • 3/4 c. arrowroot starch
  • 3/4 c. tapioca starch
  • 1 Tbs. xanathan gum
  • 4 1/2 tsp. rapid rise yeast
  • 1 1/4 c. warm water (110-130 degrees)
  • 2 Tbs. flax meal + 6 Tbs. warm water (Alternately use two eggs. If you use eggs, also add 1 Tbs. flax meal)
  • 3 Tbs. olive oil
  • 1 tsp. salt


  • 1 tsp. Italian seasoning (I use the Italian seasoning when I know I'm going to cut up leftover bread up for croutons)


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1. Preheat oven to 375 degrees.
2. In a cup, mix 2 Tbs. flax meal with 6 Tbs. of warm water, stir and let sit until it gets a gelatinous consistency. Combine other wet ingredients in a bowl and set aside.
3. In a stand mixer, combine all dry ingredients. With the mixer running, slowly pour in all of the wet ingredients.
4. Once liquids have been incorporated, turn mixer on to medium high and let beat 3-5 minutes.
5. Using a greased ice cream scoop, scoop dough and place on a greased cookie sheet. (it'll be very sticky--sometimes it helps to use olive oil or nonstick spray on the scoop).
6. Spritz the top of the dough with olive oil so the dough doesn't dry out while rising (trust me, if you don't, you'll be baking dense hockey pucks!).
7. Let rise in a warm place away from drafts for 20-30 minutes. I get impatient and fill my kitchen sink up with hot water and place the baking sheet on a wire cookie rack over the heat as the heat will activate the yeast.
8. Bake 375 for 25-30 minutes or until golden brown and they make a "thump" noise when you tap the bottom.
9. Remove from oven and let cool for a few minutes before eating.
10. Note: if you intend to make a loaf of bread, spoon into a loaf pan and let rise for about 30-40 minutes, then bake for about an hour; cover the top with foil if it starts to get too brown.

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