18 Delicious Gluten-Free Rolls Recipes for Every Occasion

Oh, the joy of biting into a soft, warm roll—especially when it’s gluten-free and just as delicious as the traditional kind! Whether you’re hosting a dinner party, packing a lunch, or simply craving some comfort food, our roundup of 18 gluten-free roll recipes has something for every occasion. Dive in to discover your next favorite bake that promises to delight everyone at the table, no matter their dietary needs.

Soft Gluten-Free Dinner Rolls

Let’s bake soft, pillowy gluten-free dinner rolls that’ll have everyone reaching for seconds. No one will guess they’re gluten-free—promise.

Ingredients

• 1 cup warm almond milk (110°F)
• 2 tbsp organic cane sugar
• 2 1/4 tsp active dry yeast
• 3 cups gluten-free all-purpose flour blend
• 1 tsp xanthan gum
• 1 tsp fine sea salt
• 1/4 cup clarified butter, melted
• 2 pasture-raised eggs, lightly beaten
• 1 tbsp apple cider vinegar

Instructions

1. In a small bowl, combine warm almond milk, sugar, and yeast. Let sit for 5 minutes until frothy.
2. In a large mixing bowl, whisk together gluten-free flour blend, xanthan gum, and sea salt.
3. Make a well in the center of the dry ingredients; pour in yeast mixture, melted clarified butter, beaten eggs, and apple cider vinegar.
4. Using a stand mixer with a dough hook, mix on medium speed for 4 minutes until the dough is smooth and slightly sticky.
5. Cover the bowl with a damp towel; let rise in a warm place for 1 hour until doubled in size.
6. Preheat oven to 375°F. Line a baking sheet with parchment paper.
7. Divide the dough into 12 equal portions; roll into balls and place on the prepared baking sheet, spacing 2 inches apart.
8. Cover with a damp towel; let rise for 30 minutes until puffy.
9. Bake for 18-20 minutes until golden brown and sound hollow when tapped.
10. Brush tops with additional melted clarified butter immediately after baking for a glossy finish.

Kick your dinner up a notch with these rolls—their buttery, tender crumb and slight tang make them irresistible. Serve warm with a drizzle of honey or as the base for mini sliders.

Easy Gluten-Free Cinnamon Rolls

Elevate your breakfast game with these Easy Gluten-Free Cinnamon Rolls—soft, fluffy, and packed with warm cinnamon flavor. Perfect for lazy weekends or a sweet treat any day.

Ingredients

• 1 cup almond flour, finely sifted
• 1/2 cup tapioca flour
• 1/4 cup coconut sugar
• 1 tsp xanthan gum
• 1/2 tsp sea salt
• 1 tbsp active dry yeast
• 1/2 cup warm almond milk (110°F)
• 1 pasture-raised egg, lightly beaten
• 2 tbsp clarified butter, melted
• 1/4 cup pure maple syrup
• 1 tbsp ground cinnamon

Instructions

1. In a large mixing bowl, combine almond flour, tapioca flour, coconut sugar, xanthan gum, and sea salt. Whisk until fully incorporated.
2. Dissolve active dry yeast in warm almond milk (110°F) and let sit for 5 minutes until frothy.
3. Add the yeast mixture, beaten egg, and melted clarified butter to the dry ingredients. Mix until a sticky dough forms.
4. Cover the bowl with a damp towel and let the dough rise in a warm place for 1 hour, or until doubled in size.
5. Preheat oven to 350°F and line a baking sheet with parchment paper.
6. Roll out the dough between two sheets of parchment paper to a 1/4-inch thickness.
7. Brush the dough with pure maple syrup and sprinkle evenly with ground cinnamon.
8. Roll the dough tightly into a log and cut into 8 equal pieces using a sharp knife.
9. Place the rolls on the prepared baking sheet and bake for 20-25 minutes, or until golden brown.
10. Let cool for 5 minutes before serving.

Serve these cinnamon rolls warm for a gooey center, or drizzle with extra maple syrup for added sweetness. The almond flour gives them a nutty depth, while the cinnamon brings a cozy warmth to every bite.

Gluten-Free Garlic Parmesan Rolls

Zesty and irresistible, these gluten-free garlic parmesan rolls are your next obsession. Packed with flavor, they’re perfect for any meal or snack time.

Ingredients

• 1 cup almond flour, finely sifted
• 1/2 cup tapioca flour
• 1/4 cup grated parmesan cheese, freshly sourced
• 2 pasture-raised eggs, lightly beaten
• 2 tbsp clarified butter, melted
• 2 cloves garlic, minced
• 1 tsp xanthan gum
• 1/2 tsp sea salt
• 1/4 tsp baking powder

Instructions

1. Preheat your oven to 350°F and line a baking sheet with parchment paper.
2. In a large mixing bowl, whisk together the almond flour, tapioca flour, xanthan gum, sea salt, and baking powder until fully combined.
3. Add the lightly beaten eggs and melted clarified butter to the dry ingredients, stirring until a dough forms. Tip: The dough should be sticky but manageable.
4. Fold in the minced garlic and grated parmesan cheese until evenly distributed throughout the dough.
5. Divide the dough into 8 equal portions, rolling each into a ball. Place them on the prepared baking sheet, spacing about 2 inches apart. Tip: Wet your hands slightly to prevent sticking.
6. Bake for 15-18 minutes, or until the rolls are golden brown and firm to the touch. Tip: For an extra golden top, brush with a little more melted butter halfway through baking.
7. Remove from the oven and let cool on the baking sheet for 5 minutes before serving.

Enjoy these rolls warm for the best texture—crispy on the outside, soft and chewy inside. Elevate your next dinner by serving them alongside a creamy soup or as a standalone snack with a side of marinara for dipping.

Gluten-Free Pumpkin Rolls

Unleash the cozy vibes with these gluten-free pumpkin rolls—soft, spiced, and irresistibly fluffy. Perfect for your fall brunch or a sweet treat any day.

Ingredients

• 1 cup gluten-free all-purpose flour
• 1 tsp xanthan gum
• 1/2 cup pumpkin puree
• 1/4 cup coconut sugar
• 2 pasture-raised eggs, lightly beaten
• 1/4 cup clarified butter, melted
• 1 tsp vanilla extract
• 1/2 tsp ground cinnamon
• 1/4 tsp ground nutmeg
• 1/4 tsp ground ginger
• 1/2 tsp baking soda
• 1/4 tsp sea salt

Instructions

1. Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
2. In a large bowl, whisk together the gluten-free all-purpose flour, xanthan gum, coconut sugar, baking soda, sea salt, cinnamon, nutmeg, and ginger until well combined.
3. Add the pumpkin puree, lightly beaten eggs, melted clarified butter, and vanilla extract to the dry ingredients. Mix until a smooth dough forms.
4. Divide the dough into 6 equal portions and roll each into a ball. Place them on the prepared baking sheet, spacing them 2 inches apart.
5. Bake for 12-15 minutes, or until the rolls are golden and a toothpick inserted into the center comes out clean.
6. Let the rolls cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.

Enjoy these gluten-free pumpkin rolls warm, with a dollop of coconut whipped cream for an extra indulgent treat. The texture is delightfully tender, with a perfect balance of sweet and spiced flavors that’ll have you reaching for seconds.

Gluten-Free Brioche Rolls

Absolutely nobody should miss out on buttery, fluffy brioche—gluten-free or not. These rolls are your golden ticket to indulgence without the gluten, promising a texture so divine, you’ll forget it’s GF.

Ingredients

• 1 1/2 cups gluten-free all-purpose flour blend
• 1/4 cup almond flour
• 2 tsp xanthan gum
• 1/4 cup granulated sugar
• 1 packet (2 1/4 tsp) instant yeast
• 1/2 tsp sea salt
• 3 pasture-raised eggs, lightly beaten
• 1/2 cup warm whole milk (110°F)
• 1/2 cup clarified butter, melted
• 1 tsp pure vanilla extract

Instructions

1. In a stand mixer bowl, whisk together gluten-free all-purpose flour blend, almond flour, xanthan gum, granulated sugar, instant yeast, and sea salt.
2. Add lightly beaten pasture-raised eggs, warm whole milk, melted clarified butter, and pure vanilla extract to the dry ingredients. Mix on low speed until combined, then increase to medium-high for 5 minutes until the dough is smooth and elastic. Tip: The dough should stick to the sides but pull away cleanly—this indicates proper gluten-free texture development.
3. Cover the bowl with a damp towel and let rise in a warm place for 1 hour, or until doubled in size. Tip: For an optimal rise, place the bowl in an oven turned off with the light on.
4. Preheat the oven to 375°F. Line a baking sheet with parchment paper.
5. Divide the dough into 12 equal portions, rolling each into a smooth ball. Place on the prepared baking sheet, spacing 2 inches apart. Cover and let rise for 30 minutes.
6. Bake for 15-18 minutes until golden brown and the internal temperature reaches 190°F. Tip: For a glossy finish, brush the tops with melted clarified butter right out of the oven.

Zesty and rich, these gluten-free brioche rolls boast a tender crumb and a buttery flavor that pairs perfectly with jam or makes an unforgettable base for sliders. Serve them warm to experience their full, cloud-like glory.

Gluten-Free Sourdough Rolls

Whip up these gluten-free sourdough rolls that’ll have everyone fooled—airy, tangy, and with a crust that crackles just right. No gluten, no problem.

Ingredients

• 1 cup gluten-free sourdough starter, active and bubbly
• 2 cups gluten-free all-purpose flour blend
• 1 tbsp psyllium husk powder
• 1 tsp fine sea salt
• 1 tbsp raw honey
• 2 tbsp extra-virgin olive oil
• 1 cup warm water (110°F)
• 1 pasture-raised egg, lightly beaten (for egg wash)

Instructions

1. In a large mixing bowl, combine the gluten-free sourdough starter, gluten-free all-purpose flour blend, psyllium husk powder, and fine sea salt. Whisk until evenly distributed.
2. Add the raw honey, extra-virgin olive oil, and warm water to the dry ingredients. Mix with a wooden spoon until a sticky dough forms.
3. Cover the bowl with a damp towel and let the dough rest in a warm place (75°F) for 6 hours, or until it has doubled in size.
4. Preheat your oven to 375°F and line a baking sheet with parchment paper.
5. Turn the dough out onto a lightly floured surface and divide it into 8 equal portions. Roll each portion into a ball and place on the prepared baking sheet.
6. Brush the tops of the rolls with the lightly beaten pasture-raised egg for a golden finish.
7. Bake for 25 minutes, or until the rolls are golden brown and sound hollow when tapped on the bottom.
8. Transfer the rolls to a wire rack to cool for at least 10 minutes before serving.

Just out of the oven, these rolls boast a crisp exterior giving way to a soft, chewy interior. Serve them warm with a smear of cultured butter or use them as the base for your next gourmet sandwich.

Gluten-Free Hamburger Buns

Forget everything you know about gluten-free baking—these buns are a game-changer. Fluffy, sturdy, and packed with flavor, they’re the perfect vessel for your next burger night.

Ingredients

• 1 cup warm almond milk (110°F)
• 2 tbsp organic cane sugar
• 1 packet active dry yeast
• 3 cups gluten-free all-purpose flour blend
• 1 tsp xanthan gum
• 1 tsp sea salt
• 1/4 cup avocado oil
• 2 pasture-raised eggs, lightly beaten
• 1 tbsp apple cider vinegar
• 1 egg white, for brushing
• 1 tbsp sesame seeds

Instructions

1. In a small bowl, combine warm almond milk, cane sugar, and yeast. Let sit for 5 minutes until frothy.
2. In a large mixing bowl, whisk together gluten-free flour blend, xanthan gum, and sea salt.
3. Add avocado oil, beaten eggs, and apple cider vinegar to the yeast mixture. Stir to combine.
4. Pour wet ingredients into dry ingredients. Mix on low speed for 2 minutes until a sticky dough forms.
5. Cover bowl with a damp towel and let dough rise in a warm place for 1 hour, or until doubled in size.
6. Preheat oven to 375°F and line a baking sheet with parchment paper.
7. Divide dough into 6 equal portions. Shape each into a smooth ball and place on prepared baking sheet.
8. Brush tops with egg white and sprinkle with sesame seeds.
9. Bake for 18-20 minutes, until golden brown and sound hollow when tapped.
10. Transfer to a wire rack to cool completely before slicing.

Velvety soft with a slight chew, these buns hold up to juicy burgers without crumbling. Toast them lightly for extra texture or use as a base for sliders at your next gathering.

Gluten-Free Hot Dog Buns

Let’s revolutionize your BBQ game with these gluten-free hot dog buns—soft, fluffy, and ready to cradle your favorite sausages.

Ingredients

• 1 cup almond flour, finely sifted
• 1/2 cup tapioca flour
• 1/4 cup coconut flour
• 1 tsp xanthan gum
• 1 tbsp psyllium husk powder
• 1 tsp sea salt
• 1 tbsp organic cane sugar
• 1 cup warm water (110°F)
• 2 pasture-raised eggs, lightly beaten
• 2 tbsp extra virgin olive oil
• 1 tbsp apple cider vinegar

Instructions

1. Preheat your oven to 350°F and line a baking sheet with parchment paper.
2. In a large mixing bowl, whisk together almond flour, tapioca flour, coconut flour, xanthan gum, psyllium husk powder, sea salt, and organic cane sugar until fully combined.
3. Create a well in the center of the dry ingredients and add warm water, lightly beaten eggs, extra virgin olive oil, and apple cider vinegar. Mix until a sticky dough forms.
4. Divide the dough into 6 equal portions and shape each into a hot dog bun form on the prepared baking sheet. Tip: Wet your hands slightly to prevent sticking.
5. Bake for 25 minutes, or until the buns are golden brown and sound hollow when tapped. Tip: Rotate the baking sheet halfway through for even browning.
6. Remove from the oven and let cool on a wire rack for at least 10 minutes before slicing. Tip: For a softer crust, cover the buns with a clean kitchen towel as they cool.

Zesty and slightly nutty, these buns offer a perfect chewiness that stands up to juicy toppings. Try them toasted with a smear of avocado for a creamy contrast.

Gluten-Free Sweet Potato Rolls

Absolutely everyone needs these gluten-free sweet potato rolls in their life—soft, pillowy, and packed with flavor, they’re a game-changer for any meal.

Ingredients

• 1 cup mashed sweet potato, cooled
• 2 cups gluten-free all-purpose flour
• 1 tbsp psyllium husk powder
• 1 tsp fine sea salt
• 1 tbsp organic cane sugar
• 1 packet (2 1/4 tsp) active dry yeast
• 1/2 cup warm almond milk (110°F)
• 2 pasture-raised eggs, lightly beaten
• 1/4 cup clarified butter, melted

Instructions

1. In a small bowl, dissolve the yeast and sugar in warm almond milk. Let sit for 5 minutes until frothy.
2. In a large mixing bowl, whisk together the gluten-free flour, psyllium husk powder, and sea salt.
3. Add the mashed sweet potato, beaten eggs, and yeast mixture to the dry ingredients. Mix until a sticky dough forms.
4. Knead the dough on a lightly floured surface for 5 minutes until smooth. Tip: Use wet hands to prevent sticking.
5. Place the dough in a greased bowl, cover with a damp towel, and let rise in a warm place for 1 hour or until doubled in size.
6. Preheat the oven to 375°F and line a baking sheet with parchment paper.
7. Divide the dough into 8 equal pieces, shape into rolls, and place on the prepared baking sheet. Tip: Space them 2 inches apart for even baking.
8. Brush the tops with melted clarified butter and bake for 20-25 minutes until golden brown. Tip: Tap the bottom of a roll; if it sounds hollow, it’s done.
9. Let the rolls cool on a wire rack for 10 minutes before serving.

Enjoy these rolls warm, with a crisp crust and tender interior. Perfect for slathering with grass-fed butter or using as a base for mini sandwiches.

Gluten-Free Rosemary Olive Oil Rolls

Zesty and aromatic, these rolls are a game-changer for gluten-free baking. **Whip up** a batch that’s fluffy, fragrant, and utterly irresistible—no one will guess they’re gluten-free.

Ingredients

• 1 1/2 cups gluten-free all-purpose flour blend (with xanthan gum)
• 1/4 cup extra-virgin olive oil, plus extra for brushing
• 2 tbsp fresh rosemary, finely chopped
• 1 tsp kosher salt
• 1 tbsp raw honey
• 1 large pasture-raised egg, lightly beaten
• 1/2 cup warm water (110°F)
• 1 packet (2 1/4 tsp) rapid-rise yeast

Instructions

1. **Combine** warm water, honey, and yeast in a small bowl. Let sit for 5 minutes until frothy.
2. **Whisk together** gluten-free flour, rosemary, and salt in a large mixing bowl.
3. **Pour** yeast mixture, olive oil, and beaten egg into dry ingredients. Stir until a sticky dough forms.
4. **Cover** bowl with a damp towel and let rise in a warm place for 1 hour, until doubled in size.
5. **Preheat** oven to 375°F and lightly oil a baking sheet.
6. **Divide** dough into 8 equal portions, rolling each into a ball. Place on prepared sheet, spacing 2 inches apart.
7. **Brush** tops with olive oil and sprinkle with additional rosemary. Let rest for 15 minutes.
8. **Bake** for 18-20 minutes until golden brown and sounds hollow when tapped.
9. **Cool** on a wire rack for 5 minutes before serving.

Vibrant with herbal notes and a tender crumb, these rolls are perfect alongside a hearty soup or as the base for a gourmet sandwich. **Drizzle** with more olive oil and a pinch of flaky sea salt for an extra touch of luxury.

Gluten-Free Multigrain Rolls

Just when you thought gluten-free meant goodbye to fluffy, hearty rolls, these multigrain marvels prove otherwise. Packed with texture and taste, they’re a game-changer for your bread basket.

Ingredients

• 1 cup almond flour, finely sifted
• 1/2 cup quinoa flour
• 1/4 cup ground flaxseed
• 1 tbsp psyllium husk powder
• 1 tsp sea salt
• 1 tbsp raw honey
• 2 pasture-raised eggs, lightly beaten
• 1/4 cup clarified butter, melted
• 1 cup warm water (110°F)
• 1 packet (2 1/4 tsp) active dry yeast

Instructions

1. In a small bowl, combine warm water and honey. Sprinkle yeast over the top and let sit for 5 minutes, until frothy.
2. In a large mixing bowl, whisk together almond flour, quinoa flour, ground flaxseed, psyllium husk powder, and sea salt.
3. Make a well in the center of the dry ingredients. Pour in the yeast mixture, beaten eggs, and melted clarified butter.
4. Stir the mixture with a wooden spoon until a sticky dough forms. Tip: The dough should be tacky but not overly wet. Adjust with a tablespoon of water or flour as needed.
5. Cover the bowl with a damp towel and let rise in a warm place for 1 hour, until doubled in size.
6. Preheat oven to 375°F. Line a baking sheet with parchment paper.
7. Divide the dough into 8 equal portions. Roll each into a ball and place on the prepared baking sheet. Tip: Wet your hands slightly to prevent sticking.
8. Bake for 20-25 minutes, until the rolls are golden brown and sound hollow when tapped on the bottom.
9. Transfer to a wire rack to cool slightly before serving. Tip: For extra shine, brush the tops with melted clarified butter right out of the oven.

Nowhere else will you find a gluten-free roll with such a perfect crust and tender, airy interior. Serve them warm with a dollop of honey butter or use as the base for your next gourmet sandwich.

Gluten-Free Cheese and Herb Rolls

Make your taste buds dance with these gluten-free cheese and herb rolls—soft, fluffy, and packed with flavor. Perfect for any gathering or a cozy night in.

Ingredients

• 1 cup gluten-free all-purpose flour
• 1 tsp xanthan gum
• 1 tbsp active dry yeast
• 1 tsp granulated sugar
• 1/2 cup warm water (110°F)
• 1/2 cup grated sharp cheddar cheese
• 2 tbsp fresh rosemary, finely chopped
• 1 tbsp fresh thyme, finely chopped
• 1/4 cup unsalted butter, melted
• 1 pasture-raised egg, lightly beaten
• 1/2 tsp sea salt

Instructions

1. In a small bowl, dissolve sugar in warm water. Sprinkle yeast over the top and let sit for 5 minutes until frothy.
2. In a large mixing bowl, whisk together gluten-free flour, xanthan gum, and sea salt.
3. Make a well in the center of the dry ingredients; pour in yeast mixture, melted butter, and beaten egg. Mix until a dough forms.
4. Knead dough on a lightly floured surface for 5 minutes until smooth and elastic.
5. Place dough in a greased bowl, cover with a damp cloth, and let rise in a warm place for 1 hour or until doubled in size.
6. Preheat oven to 375°F. Line a baking sheet with parchment paper.
7. Punch down dough and fold in grated cheddar cheese, rosemary, and thyme until evenly distributed.
8. Divide dough into 8 equal pieces, shape into rolls, and place on prepared baking sheet. Cover and let rise for 30 minutes.
9. Bake for 20-25 minutes until golden brown and sound hollow when tapped.
10. Transfer to a wire rack to cool slightly before serving.

Warm from the oven, these rolls boast a crispy exterior with a tender, cheesy interior. Serve them alongside a bowl of tomato soup or as a standalone snack with a dab of honey butter.

Gluten-Free Flaxseed Rolls

Zesty and wholesome, these Gluten-Free Flaxseed Rolls are your new go-to for a fiber-packed bite. Perfect for sandwiches or solo snacking, they’re easy, delicious, and totally guilt-free.

Ingredients

• 1 1/2 cups almond flour, finely sifted
• 1/2 cup golden flaxseed meal
• 1/4 cup psyllium husk powder
• 1 tsp sea salt, finely ground
• 1 tbsp apple cider vinegar
• 1 1/4 cups boiling water
• 2 tbsp extra-virgin olive oil
• 3 pasture-raised eggs, lightly beaten
• 1 tbsp raw honey
• 1 tsp baking soda

Instructions

1. Preheat your oven to 350°F (177°C) and line a baking sheet with parchment paper.
2. In a large mixing bowl, whisk together almond flour, flaxseed meal, psyllium husk powder, and sea salt until fully combined.
3. Add apple cider vinegar, boiling water, and olive oil to the dry ingredients. Stir vigorously for 30 seconds until a dough forms. Tip: The dough should be slightly sticky but manageable.
4. Let the dough rest for 2 minutes to allow the psyllium husk to fully absorb the liquids.
5. Incorporate the lightly beaten eggs, raw honey, and baking soda into the dough. Mix until smooth and homogenous. Tip: For even mixing, use a stand mixer with a paddle attachment on low speed.
6. Divide the dough into 6 equal portions and shape into rolls. Place them on the prepared baking sheet, spacing 2 inches apart. Tip: Wet your hands slightly to prevent sticking while shaping.
7. Bake for 45 minutes, or until the rolls are golden brown and sound hollow when tapped on the bottom.
8. Transfer to a wire rack and cool completely before serving.

These rolls boast a nutty flavor with a satisfyingly dense yet soft texture. Try them toasted with avocado or as the base for your favorite breakfast sandwich.

Gluten-Free Almond Flour Rolls

Skip the gluten, not the flavor—these almond flour rolls are your new go-to. Soft, fluffy, and packed with nutty goodness, they’re a game-changer for any meal.

Ingredients

• 2 cups blanched almond flour, finely ground
• 1/4 cup arrowroot powder
• 1 tsp baking soda
• 1/2 tsp sea salt
• 4 pasture-raised eggs, lightly beaten
• 1/4 cup clarified butter, melted
• 1 tbsp apple cider vinegar

Instructions

1. Preheat your oven to 350°F and line a baking sheet with parchment paper.
2. In a large mixing bowl, whisk together almond flour, arrowroot powder, baking soda, and sea salt until fully combined.
3. Add the lightly beaten eggs, melted clarified butter, and apple cider vinegar to the dry ingredients. Mix until a sticky dough forms. Tip: For extra fluffy rolls, let the dough rest for 5 minutes before shaping.
4. Divide the dough into 8 equal portions and roll each into a smooth ball. Place them on the prepared baking sheet, spacing 2 inches apart. Tip: Wet your hands slightly to prevent sticking.
5. Bake for 12-15 minutes, or until the rolls are golden brown and sound hollow when tapped. Tip: Rotate the baking sheet halfway through for even browning.
6. Remove from the oven and let cool on the baking sheet for 5 minutes before transferring to a wire rack.

Yield rolls with a tender crumb and a subtly sweet, nutty flavor. Perfect for slathering with grass-fed butter or using as mini sandwich buns.

Gluten-Free Coconut Flour Rolls

Just when you thought gluten-free couldn’t get any better, these Coconut Flour Rolls prove you wrong. Light, fluffy, and packed with flavor, they’re a game-changer for any meal.

Ingredients

• 1 cup coconut flour, sifted
• 6 pasture-raised eggs, lightly beaten
• 1/2 cup clarified butter, melted
• 1/4 cup honey
• 1 tsp baking soda
• 1/2 tsp sea salt
• 1/2 cup coconut milk, full-fat

Instructions

1. Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
2. In a large mixing bowl, combine the sifted coconut flour, baking soda, and sea salt.
3. Add the lightly beaten eggs, melted clarified butter, honey, and coconut milk to the dry ingredients. Mix until a smooth batter forms. Tip: Let the batter sit for 5 minutes to allow the coconut flour to absorb the liquids.
4. Using a 1/4 cup measure, scoop the batter onto the prepared baking sheet, spacing the rolls about 2 inches apart. Tip: Wet your hands slightly to shape the rolls for a smoother surface.
5. Bake in the preheated oven for 20-25 minutes, or until the rolls are golden brown and a toothpick inserted into the center comes out clean. Tip: Rotate the baking sheet halfway through baking for even browning.
6. Remove from the oven and let cool on the baking sheet for 5 minutes before transferring to a wire rack.

Yummy doesn’t begin to describe these rolls—their slightly sweet, nutty flavor pairs perfectly with savory dishes or as a standalone snack. Try toasting them and slathering with grass-fed butter for an extra indulgent treat.

Gluten-Free Zucchini Rolls

Never underestimate the power of zucchini transformed into elegant, gluten-free rolls. These bites are **stuffed** with creamy fillings and **rolled** to perfection—ideal for your next gathering or a fancy snack.

Ingredients

• 2 medium zucchinis, thinly sliced lengthwise (1/8-inch thick)
• 1 cup ricotta cheese, whole milk
• 1/2 cup goat cheese, crumbled
• 1 tbsp fresh basil, finely chopped
• 1 tbsp fresh mint, finely chopped
• 1 tsp lemon zest, finely grated
• 1/2 tsp sea salt
• 1/4 tsp black pepper, freshly ground
• 1 tbsp extra virgin olive oil

Instructions

1. Preheat your oven to 375°F (190°C). Line a baking sheet with parchment paper.
2. Lay zucchini slices on the prepared baking sheet. Brush lightly with olive oil and season with sea salt. Bake for 5 minutes until pliable but not crispy.
3. In a mixing bowl, combine ricotta cheese, goat cheese, basil, mint, lemon zest, and black pepper. Mix until smooth.
4. Spread 1 tablespoon of the cheese mixture evenly over each zucchini slice. Roll tightly from one end to the other.
5. Secure each roll with a toothpick if necessary. Arrange on a serving platter.
6. Chill in the refrigerator for 15 minutes before serving to set the shape.

Crunchy yet tender, these zucchini rolls burst with herby freshness and creamy tang. Serve them atop a drizzle of balsamic reduction for an extra pop of flavor.

Gluten-Free Carrot Rolls

Boldly reinvent your snack game with these gluten-free carrot rolls—soft, savory, and packed with a punch of flavor that’ll make your taste buds dance.

Ingredients

• 1 cup almond flour, finely sifted
• 2 tbsp coconut flour
• 1 tsp xanthan gum
• 1/2 tsp sea salt
• 1/4 cup clarified butter, melted
• 2 pasture-raised eggs, lightly beaten
• 1 cup grated carrots, moisture squeezed out
• 1 tbsp fresh thyme, finely chopped
• 1/2 tsp ground cinnamon
• 1/4 cup pure maple syrup

Instructions

1. Preheat your oven to 350°F (177°C) and line a baking sheet with parchment paper.
2. In a large mixing bowl, whisk together the almond flour, coconut flour, xanthan gum, and sea salt until fully combined.
3. Add the melted clarified butter and lightly beaten eggs to the dry ingredients, stirring until a dough forms. Tip: If the dough feels too sticky, let it rest for 5 minutes to absorb the moisture.
4. Fold in the grated carrots, fresh thyme, and ground cinnamon, ensuring even distribution throughout the dough.
5. Divide the dough into 8 equal portions, rolling each into a smooth ball before placing them on the prepared baking sheet. Tip: Wet your hands slightly to prevent sticking.
6. Brush the tops of the rolls with pure maple syrup for a glossy finish and a hint of sweetness.
7. Bake for 20-22 minutes, or until the rolls are golden brown and firm to the touch. Tip: Rotate the baking sheet halfway through for even browning.
8. Remove from the oven and let cool on the baking sheet for 5 minutes before serving.

Lightly spiced with cinnamon and thyme, these carrot rolls offer a moist, tender crumb with a subtle sweetness. Serve them warm with a dollop of coconut yogurt for a delightful contrast.

Gluten-Free Banana Bread Rolls

Dig into these gluten-free banana bread rolls that twist a classic into bite-sized bliss. Perfect for on-the-go snacking or a sweet breakfast treat, they’re a game-changer for gluten-free diets.

Ingredients

• 1 1/2 cups almond flour, finely sifted
• 1/4 cup coconut flour
• 1 tsp baking soda
• 1/2 tsp sea salt
• 3 pasture-raised eggs, lightly beaten
• 1/4 cup clarified butter, melted
• 1/3 cup pure maple syrup
• 1 tsp vanilla extract
• 2 ripe bananas, mashed (about 1 cup)
• 1/2 cup walnuts, chopped

Instructions

1. Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
2. In a large mixing bowl, whisk together the almond flour, coconut flour, baking soda, and sea salt until fully combined.
3. In a separate bowl, mix the lightly beaten eggs, melted clarified butter, pure maple syrup, and vanilla extract until smooth.
4. Fold the mashed bananas into the wet ingredients until evenly distributed.
5. Gradually combine the wet and dry ingredients, stirring until a cohesive batter forms. Tip: Avoid overmixing to keep the rolls tender.
6. Gently fold in the chopped walnuts for a crunchy texture.
7. Scoop the batter onto the prepared baking sheet in 12 equal portions, spacing them 2 inches apart. Tip: Use an ice cream scoop for uniform rolls.
8. Bake for 18-20 minutes, or until the rolls are golden brown and a toothpick inserted into the center comes out clean. Tip: Rotate the baking sheet halfway through for even baking.
9. Allow the rolls to cool on the baking sheet for 5 minutes before transferring to a wire rack.

Warm from the oven, these rolls boast a moist interior with a slight crunch from the walnuts. Serve them with a drizzle of almond butter for an extra layer of flavor or enjoy them as is for a simple, satisfying treat.

Conclusion

These 18 gluten-free roll recipes offer something for every occasion, ensuring no one misses out on delicious bread. Tasty, versatile, and easy to make, they’re perfect for home cooks across North America. We’d love to hear which recipes you try and adore—drop a comment with your favorites! Don’t forget to share this roundup on Pinterest to spread the gluten-free love. Happy baking!

Bella Bacinos