Gluten Free Bread Rolls

This is a recipe for gluten free yeast bread dough, made from my own flour mix, to make delicious and healthy rolls with a taste of real bread and full body chewy texture. I have been baking my own gluten free yeast bread for quite some time, but have never published any of those recipes, because I wanted my first recipe to be easy and reliable. Difficult recipes with many specific processes, that can go wrong at any stage, can discourage bread baking, and I certainly did not want to cause that.

Flour mix for this bread rolls uses millet and quinoa whole grain fours, fine white rice flour and tapioca flour, which provide the balance of whole grain and starchy flours. Flaxseed meal is used to increase fibre content in bread rolls. I kept the list of another ingredients to absolute minimum, using sugar as the working substance for yeast, and xanthan gum as a binding ingredient. Gluten free yeast breads, in my experience, raise better and have better texture, when baked from very soft dough, which is notoriously had to bake in regular bread loaf tins. Baking my bread rolls in muffin tray, gave me an option to use very soft dough, that would be very difficult to bake in a regular loaf tin, and practically impossible to bake as free shape loaf.

Ingredients: for 12 medium bread rolls

  • 100g millet flour
  • 100g tapioca flour
  • 50g fine rice flour, extra to dust working surface
  • 50g quinoa flour
  • 2 table spoons flaxseed meal (15g)
  • 2 tea spoons of sea salt (10g)
  • 2 table spoons of sugar (20g)
  • 2 tea spoons xanthan gum (8g)
  • 1 table spoon butter/oil (I used Lurpak butter soft), extra to grease muffin tray
  • 1 sachet of dry yeast 7g
  • 285ml water, room temperature
  • sesame seeds or any other seeds, optional


I personally prefer to use water at room temperature to make the dough, and wait for the dough to raise at room temperature, too. It gives more flexibility and make the process more reliable. It works especially well in summer, in warm and even humid conditions. However, if you want to make the process faster, use warm water and create warmer environment for the dough to raise, placing the tray on a wire rack over the sink with warm water.

  • add sugar, butter/oil and yeast to water, stir and wait for yeast to “dissolve”
  • sift the flours and mix all dry ingredients together with a whisk
  • add liquids to dry mix and combine them together (I prefer to use my hands, but it can be done with a wooden spoon, or a dough hook)
  • mix thoroughly until all ingredients are well combined and the dough is homogenous
  • cover the bowl with a towel or glad wrap and let it stand for 15-20min
  • the dough will be very soft, more like a thick batter
  • grease muffin baking tray generously
  • using spoon, drop big scoop of the dough on the surface with rice flour
  • roll the dough in a round shape and cover it with flour
  • drop covered with flour piece of dough into muffin tray
  • gently brush the surface with water or egg wash, use sesame seeds if wanted


  • cover the tray with wet kitchen towel and let the dough raise until doubles in size


  • bake in preheated to 180C fan forced oven for 30-40min (depends on your oven)
  • let the rolls rest for 15-20 min


These bread rolls do not have the shape of regular round rolls, but they are perfectly baked and have the even texture from top to bottom. They are not fluffy and soft as white bread rolls, but have a chewy texture very similar to a sourdough. They are very nice as a base for small sandwiches or hamburgers. With butter and jam they make a sweet treat.


This dough can be baked in a mini bread loaf tray and make quite cute mini loaves. To freeze, I cut bread rolls in 3 slices horizontally, and freeze them first on a wire rack and then store in air tight container. This bread toasts very well without burning of either centre or the crust.


You can make this dough in the evening, refrigerate prepared tray, the next day take the tray from the fridge, allow the dough to raise until double in size, and have fresh rolls for family dinner or party.

The only tricky part in making this bread, is to get it from the mixing bowl to muffin tray. You do it once, and you will never look back.



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