Easy Gluten-Free Bread Rolls

Delicious, light, gluten-free bread rolls. Much cheaper than buying gluten-free rolls and without all the added extra hidden ingredients, these gluten-free rolls are very versatile and freeze well.

An easy bread roll mix using my gluten-free bread dough. You can add flavourings of any kind, shape, rest and after baking for 15 minutes you have warm, light, slightly crusty rolls.

Easy Gluten-Free Bread Rolls

Plain and sundried tomato rolls


Make 12 rolls


  • 85g rice flour
  • 75g potato flour
  • 50g tapioca flour
  • 20g ground flaxseed
  • 1¼ tsp xantham gum
  • ½ sachet/3.5g easy bake/dried fast action yeast
  • ½ tsp salt
  • ½ tsp sugar
  • 150ml warm milk
  • 2 tbsp sunflower oil
  • 1 tsp cider vinegar
  • 1 egg, beaten

For sundried tomato rolls you will also need:

  • 2 tsp sundried tomato paste
  • dried herbs or fresh rosemary
  • 3-4 sundried tomatoes, soaked in warm water as directed on the packet
  • salt and freshly ground black pepper

You will need a 12-hole bun or muffin tin


The easiest way to make the dough for the rolls is to use a food processor/stand mixer.

  • Use the dough hook or equivalent.
  • Combine all the dry ingredients in the food processor and mix.
  • In a jug, using a fork mix together the wet ingredients.
  • Pour into the food processor.
  • Mix well.
  • Scrape any dough from the edges of the bowl and mix for around 4 minutes.
  • Put the dough into a bowl.
  • Cover the top of the tin with oiled clingfilm.
  • Leave overnight in a refrigerator (if you want to make the bread the next day) or an hour in a warm place.
  • Lightly grease a bun/muffin tin with olive oil.
  • At this stage you can either leave the rolls plan or add additional flavourings. I usually make some plain and some flavoured.
  • To make sundried tomato rolls, add finely chopped sundried tomato, the sundried tomato paste, some dried or fresh herbs of your choice, seasoning and gently mix.
  • Using an ice cream scoop, put about ½ a scoop full in each bun compartment.
  • Cover with oiled clingfilm and put in a warm place for an hour.
  • Preheat the oven to 220°C/200°C fan/425°F/gas mark 7.
  • Cook in the oven for 15 minutes.
  • Remove from the oven and allow to cool on a wire rack.

Try different flavour combinations. You can add mixed seeds for a health kick, olives with the tomato or even grated courgette for some extra nutrition. Give it a go.