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Gluten free and dairy free dinner rolls in a square dish.

Gluten-Free Dairy-Free Dinner Rolls

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5 from 3 reviews

Fluffy dairy-free and gluten-free dinner rolls? Yes, please! This recipe makes 12 rolls. They’re so good you’ll want to make a double batch!

  • Total Time: 2 hours 45 minutes
  • Yield: 12 1x

Ingredients

Units Scale
  • 1/2 cup warm water (90°F to 100°F)
  • 1/2 cup warm unsweetened almond milk (90°F to 100°F)
  • 1/4 cup melted vegan butter
  • 1 tbsp instant yeast
  • 3 tbsp granulated cane sugar
  • 1 1/2 tsp salt
  • 3 cups gluten-free flour (see ingredients and substitutions)
  • 1 1/2 tsp psyllium husk powder

Instructions

  1. Place the warm water and milk in a large mixing bowl. 
  2. Add the melted butter to the liquid and stir.
  3. Add sugar, yeast, salt, flour, and psyllium husk powder. Combine everything using a spatula or large spoon until it forms into a dough.
  4. Knead the dough for around 6 to 8 minutes. If it’s very sticky, you can add a little more flour or leave it in the fridge for a while and try again.
  5. Shape the dough into a ball and place it in a lightly greased bowl. Cover the bowl with a clean kitchen towel and let it rise for around an hour in a warm area. The warmer the space is, the quicker it will rise, so keep checking your dough ball. 
  6. Once the doughball has risen, remove it from the bowl and cut it into 12 equal portions.
  7. Roll each portion into a ball and place them in a greased baking pan. 
  8. Cover the rolls and leave them to rise for another hour while you preheat the oven to 350°F.
  9. Bake for 20 to 25 minutes, or until the rolls have started to turn a golden brown on the outside.
  10. Remove from the oven, let them cool for a few minutes, and enjoy warm or at room temperature.

Equipment

Notes

  1. Some testers have reported needing more almond milk to help form the dough. Allow for up to an additional 1/2 cup of almond milk when making the dough. If it seems too dry, add an extra 1/4 cup at a time until the dough is the right consistency.
  2. You can use any pre-packaged gluten-free flour blend. As long as it contains xanthan gum, which is essential in gluten-free baking.
  3. You can use any unsweetened plant-based milk for this dinner roll recipe. I like unsweetened almond milk because it has the best flavor and consistency, but you can try a gluten-free oat, rice, soy, or coconut milk.
  4. You can use a stand mixer with a dough hook if you have one as opposed to kneading the dough with your hands.
  5. To keep the rolls warm after baking, line a basket with a kitchen cloth. Lay the dinner rolls on the cloth and fold the sides over them. Fold a second cloth over the rolls, and tuck it in. It should keep your rolls warm for around 15 to 20 minutes.
  6. Store any leftovers in a covered container or resealable bag for up to 2 days at room temperature or 4 days in the refrigerator.
  • Author: Carrie Forrest, MPH in Nutrition
  • Prep Time: 20 minutes
  • Resting Time: 2 hours
  • Cook Time: 25 minutes
  • Category: Bread
  • Method: Oven
  • Cuisine: Gluten-Free and Dairy-Free
  • Diet: Gluten Free

Nutrition

  • Serving Size:
  • Calories: 230
  • Sugar: 3.1 g
  • Sodium: 336.3 mg
  • Fat: 2.1 g
  • Saturated Fat: 0.3 g
  • Carbohydrates: 48.8 g
  • Fiber: 1.9 g
  • Protein: 3.5 g
  • Cholesterol: 0 mg

Find it online: https://www.cleaneatingkitchen.com/gluten-free-dairy-free-dinner-rolls/