Artisan Gluten Free Dinner Rolls – Minimalist Bakery Recipes

Hand holding up a vegan gluten free bun to show the inner texture

Friends, we can’t wait for you to try these! What started as another recipe turned into this one awesome gluten-free dinner rolls (and we’re not crazy about that)! Not to be dramatic, but they power change your life.

What you need to know: They are perfect crispy on the outside, soft and tender insideand have an incredible toasted, whole-wheat flavor, just like your favorite artisan breads (but gluten free and vegan)!

Did we mention they are also easy to make? With only 9 ingredients and simple methods required, they beg to be on your holiday table. Let’s bake!

Psyllium, cane sugar, baking powder, salt, yeast, olive oil, brown rice flour, water, sorghum flour and potato starch

How to make gluten free dinner rolls

These sandwiches start with a combination of brown rice flour, sorghum flour and potato starch to create a undetectable gluten-free taste and texture. Psyllium husk adds gluten-like texture and softness, while a touch of baking soda adds fluffiness!

Stir gluten-free flour, psyllium husk, salt and baking powder in a bowl

Next comes the liquid ingredients! Yeast adds a classic artisan bread flavor, while olive oil keeps the breads perfectly soft.

Olive oil and water and yeast mixture in a bowl gluten free flour

After mixing the dough, rest and rise for 45 short minutes. Just enough time to clean up, preheat the oven, and daydream about your finished sandwiches.

Proven vegan gluten free dough for dinner rolls

After rising, the buns are shaped into cute domes and coated with extra oil for a savory, golden crust.

Spread vegan gluten-free dinner rolls with olive oil

Once baked, the sandwiches will cool for just a few minutes before they are ready to enjoy! Brush them with (vegan) butter or dip them in soup. YUM.

Freshly baked gluten-free vegan dinner rolls on a baking tray lined with baking paper

We hope you love these gluten-free dinner rolls! They are:

Crispy on the outside
Tender inside
Perfect for the party table
& NOT DETECTABLE gluten free!

Pair these sandwiches with sweet toppings such as Orange Thyme Jam or 1-Pot Apple Butter (Date-Sweetened!) or savory dishes such as Creamy Toscan White Bean & Kale Soup (1 Pot!) or Lentil Mushroom Stew.

Your next gluten-free baking adventure?

If you try this recipe, let us know! Leave a comment, rate it and don’t forget to tag a photo @minimalistbaker on Instagram. Cheers, friends!

Hands with a torn gluten free bun

Preparation time 1 hour 30 minutes

Cooking time 30 minutes

Total time 2 hour

Portions 14 (Sandwiches)

Class Bread

kitchen Gluten Free, Vegan

Freezer friendly 1 month

Will it stay? 2 days

  • 1 Tablespoon cane sugar (or maple syrup)
  • 2 cups hot water
  • 1 package active dry yeast (we used Red Star // 1 packet yields ~ 2 ¼ teaspoons or 7 g)
  • 1 cup brown rice flour (plus more for floured pan)
  • 1 cup sorghum flour*
  • 1 cup potato starch
  • 1 teaspoon baking powder
  • 4 Tablespoon psyllium husk (whole, no powder)
  • 1 teaspoon salt
  • 2 Tablespoon olive oil


  • 1 Tablespoon olive oil (or sub-melted vegan butter)
  • In a glass measuring cup or mixing bowl, whisk together the warm water (100-110 degrees F / 38-43 C) and sugar (or maple syrup) until the sugar is mostly dissolved. Whisk in the packet of yeast and let it bloom on the counter for 10 minutes until frothy. If it doesn’t foam, start over – your water may have been too hot or the yeast packet was expired.

  • Meanwhile, in a separate mixing bowl, combine the brown rice flour, sorghum flour, potato starch, baking powder, psyllium husk, and salt. Beat well until well blended and any lumps of potato starch are broken up.

  • Once the yeast has risen, make a small “well” in the center of the flour mixture, add the water/yeast mixture and olive oil to the “well” and use a wooden spoon to start mixing immediately. The mixture starts out quite loose and runny, almost like pancake batter, but don’t worry! As the psyllium husk absorbs the water, it will thicken considerably.

  • Once the mixture has thickened slightly and has no lumps (~1 minute), cover with a thin tea towel and let it rise at room temperature for 45 minutes. Once the dough has risen, preheat the oven to 400 F (204 C) and line a large baking sheet with parchment paper.

  • Dust a clean work surface with a little brown rice flour. Turn the dough on the surface and make a rough “trunk”, then divide it into 12-14 equal pieces. Shape each piece into a nice ball and place on the baking sheet.

  • Brush each roll with olive oil or melted vegan butter and let rise for another 10 minutes. Bake the buns on the center shelf of the oven for 28-32 minutes, or until lightly golden and sound hollow when tapped on the bottom. Let cool on the pan for about 10 minutes. Enjoy these sandwiches while still warm, with a little vegan butter, or let them cool completely and reheat in the oven when ready to serve.

  • These sandwiches are best the day they are made. To keep the buns fresh and soft, allow to cool completely and then store in an airtight container at room temperature for 1 day. Then put in the fridge and reheat in the oven or microwave. Freeze up to 1 month.

*We have not tested with oat flour, but it generally works as a 1-1 sub for sorghum flour.
*Nutritional information is a rough estimate calculated with olive oil.

Portion: 1 roll Calories: 146 Carbohydrates: 27 g Egg white: 1.7 g Fat: 3.6 g Saturated fat: 0.5 g Polyunsaturated Fat: 0.6 g Monounsaturated Fat: 2.3 g trans fat: 0 g cholesterol: 0 mg Sodium: 292 mg Potassium: 92 mg Fiber: 3.3 g Sugar: 1.1 g Vitamin A: 0 IU Vitamin C: 0 mg Calcium: 23 mg Iron: 0.9 mg

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