Soft Gluten Free Dairy Free Dinner Rolls



  • 2 tablespoons dry active yeast
  • 2 teaspoons sugar
  • 2 cups rice milk (or milk) – warm but not hot
  • 3¼ cups of gluten free flour blend
  • 3 teaspoons xanthan gum
  • 1 ½ teaspoons kosher or fine sea salt
  • 1 tablespoon baking powder
  • 3 large eggs– use divided
  • ¼ cup butter or non-dairy butter substitute
  • ¼ cup honey
  • 1 teaspoon apple cider vinegar


  1. Combine the yeast, sugar and warmed milk in a small bowl and whisk to dissolve the sugar. Let sit for 6 – 8 minutes or until the mixture is foamy and had increased in volume.
  2. Combine the flour, xanthan gum, salt and baking powder in the bowl of an electric mixer fitted with the whisk attachment. Mix for 30 seconds on medium-low to combine and break up any lumps in the potato starch.
  3. Add the yeast mixture, 2 eggs, melted butter substitute (or butter), honey and vinegar. Mix on medium low until combined. Scrap down the sides of the bowl, turn the mixer on high and mix for 3 minutes. You should have a very thick, smooth batter.
  4. Brush 2 standard muffin pans with melted butter (or butter substitute) or spray with gluten free, non-stick cooking spray. Preheat the oven to 375 degrees.
  5. Spoon the batter into the prepared muffin pans, filling about ¾ full. Alternately you can use a small (#60) ice cream scoop and place 3 scoops in each muffin tin (like a clover leaf). Cover with a clean kitchen towel and place in a warm, draft free place to rise. Let rise for 35 minutes or until the dough has almost doubled in size.
  6. Beat the remaining egg with 1 teaspoon of water very well with a fork. Gently brush the tops of each roll with the beaten egg.
  7. Bake for 17 – 18 minutes or until golden brown. Let cool in the pans for 15 minutes.

    The rolls can be made ahead – bake them, let them cool in the pans, wrap with plastic wrap and refrigerate for up to 2 days. Warm for a few minutes in a 350 degree oven.

Gluten Free Bagels

Gluten-Free, Egg-Free Bagels

  • Wet Ingredients
    • 1 tsp evaporated cane sugar
    • 1 cup warm water
    • 1 tbsp active dry yeast
    • 5 tbsp of ground flax mixed with 6 tbsp water (subbed for 2 eggs)
    • 1 tbsp sunflower oil
  • Dry Ingredients
    • 2 cups of your favorite all-purpose mix
    • 2 tbsp evaporated cane sugar
    • 2 tsp sea salt
    • 1 tsp baking soda
  • 2-3 cups of all-purpose flour

Poaching Liquid:

  • 16 cups water
  • 2 tbsp evaporated cane sugar


  • 1/4 cup sesame seeds
  • 1/4 cup non-dairy milk (I used unsweetened almond milk)
  1. In the bowl of your mixer, add warm water and sugar. Stir to dissolve the sugar. Add yeast. Let sit for 10 minutes, until the yeast is doing that poofy thing.
  2. Using a whisk, add the flax and water mixture and oil. Whisk until combined.
  3. Using your mixer, or by hand, stir in the dry ingredients Mix until well combined.
  4. Using the kneading hook, knead dough for 10 minutes adding enough of the extra flour to make a dough that is not too sticky. You should be able to knead this dough by hand if you wanted to.
  5. Divide dough into 12 even-sized pieces (bigger than a golf ball but smaller than a tennis ball). Roll pieces into balls, placing under a dish towel as you go. Flatten each ball and then, using your index finger, poke a hole in each ball and gently stretch the hole so it is about 2 fingers wide. At this point the balls should start looking like bagels.
  6. Place bagels on a well-greased cookie sheet and cover for 20 minutes.
  7. Meanwhile, preheat the oven to 400 degrees and prepare the poaching liquid by boiling the water. When it comes to a boil, stir in the sugar. Slip bagels in 3 at a time and cook over medium heat for 1 minute. After 1 minute, flip and cook for another minute. Remove and set on cookie sheet. I used a slotted spoon for this.
  8. Place sesame seeds on a plate and put milk in a small bowl. Using a pastry brush, wipe each bagel with milk and then press firmly in sesame seeds. Return to baking sheets and cook for 20 minutes, flipping after 10 minutes. Transfer to cooling racks and let cool.

Store in an air-tight container on your counter for two days. Slice and freeze any remaining bagels.