• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar

Rhian's Recipes

  • About
    • Contact
    • Work With Me
  • Recipes
  • Meal Plan
  • Cookbook
  • Subscribe
  • Blogging Tips
menu icon
go to homepage
search icon
Homepage link
  • About
  • Recipes
  • Subscribe
  • Meal Plan
  • Cookbook
  • Blogging Tips
×
Home » Recipes » Baking & Desserts

Gluten-Free Dinner Rolls (Vegan + No Yeast)

Modified: Jul 11, 2021 · Published: Oct 5, 2020 by Rhian Williams

Jump to Recipe Jump to Video Print Recipe

The BEST Gluten-Free Dinner Rolls: they're soft, fluffy, and pull apart like brioche! They're also vegan, yeast-free, nut-free, oil-free and refined sugar free (or can be made with no sugar). The recipe is super easy as there's no kneading required, no rise or proving time needed, and they're ready in just 30 minutes!

Eight gluten-free dinner rolls on a wire rack with a bite taken out of one
Why is my gluten-free bread gummy?


Gluten-free bread can be gummy if you're making it using 100% shop-bought gluten-free flour blend and not mixing in other flours.

Xanthan gum, although a great gluten-free binding agent, can also create a gummy texture when used in bread recipes without yeast.

How do you make these Dinner Rolls soft and fluffy?


This Gluten-Free Dinner Rolls recipe is not gummy because it's made without xanthan gum and contains ground flaxseeds mixed together with gluten-free flour.

Ground flaxseeds work amazingly in gluten-free recipes (such as my Flaxseed Pancakes) because they act as a binding agent, and also create a soft and fluffy texture. So I knew they'd be the perfect ingredient for soft, fluffy, pull-apart dinner rolls made with no yeast.

I tested this recipe with coconut oil (as a dairy- free alternative to butter) and the texture was surprisingly much better without the oil. Which means this recipe happens to be oil-free too!

What are flaxseeds?


Flaxseeds, which are also sometimes known as linseeds, are a type of seed.

You can buy either brown flaxseeds or golden flaxseeds.

You can buy either flaxseed meal (partially ground-up flaxseeds) or whole flaxseeds.

Where can you buy flaxseeds?


You can buy flaxseeds in most supermarkets, local health stores or online.

What type of flaxseeds should you use to make these Dinner Rolls?


You can use either brown or golden flaxseeds, but I found the colour was much nicer with golden flaxseeds, plus they have a milder flavour.

You can buy either whole flaxseeds or flaxseed meal - it doesn't really matter because either way you'll need to grind them up into a fine powder.

What kind of baking dish should you use?


I recommend using a large square, rectangular or circular baking dish.

You will need to make sure to use a baking dish that's the right size for the dinner rolls to be touching the sides of the dish and also touching each other. It is crucial for them to be pushed together as they bake as this makes them soft and fluffy and creates a pull-apart texture.

I used a rectangular baking dish measuring 26 cm (10 inch) by 18 cm (7 inch) and 7 cm (2 ½ inch) tall).

Make sure to grease the bottom and sides of the baking dish with a small amount of oil to make them easier to remove from the dish.

How do you store Gluten-Free Dinner Rolls?


Store these covered in the fridge.

How long do these keep for?


These Dinner Rolls are best eaten within the day they're made - they're quick and easy enough to make as a side dish for dinner. But they do keep for up to a few days - if not eaten on the day, slice in half and put in the toaster.

Can you freeze these Gluten-Free Vegan Rolls?


Yes - leave to thaw at room temperature, then slice and put in the toaster.

How to make this recipe

Scroll down to the bottom of the post for the full recipe.

  • Whether using whole flaxseeds or flaxseed meal, you'll need to grind them up into a fine powder. Store-bought flaxseed meal isn't fine enough for making these pancakes.
  • Place the flaxseeds in a food processor.
Golden flaxseeds in a food processor
  • Whizz until you get a fine powder.

Tip: This can take quite a lot of time and it's much easier if you have a powerful/high-speed food processor.

Golden flaxseed powder in a food processor
  • Transfer the flaxseed powder into a glass mixing bowl, along with the gluten-free flour, baking powder, bicarbonate of soda and salt.
  • Mix well, ensuring you’ve got rid of any clumps of flaxseed powder.
  • Add the vinegar, maple syrup and plant-based milk and mix again.

Tip: Add the plant-based milk a small amount at a time, to make sure you don’t add too much.

Raw gluten-free dinner rolls dough in a bowl
  • Leave the batter to sit for 5 minutes to allow the flaxseed powder to absorb the excess liquid before shaping the rolls.
  • Divide the dough into 8 by keeping the dough in the bowl and using a spoon to divide it into half, then half again, and half again.
  • Put a small amount of flour on a plate (for shaping the dough).
  • Use the spoon to scoop up one eighth of the mixture.
  • Use your hands to roll it into a round ball, using some of the flour on the plate to help with shaping.
  • Place into a greased baking dish - I used one measuring 26 cm (10 inch) by 18 cm (7 inch) and 7 cm (2 ½ inch) tall.

Tip: Make sure that the rolls are all touching each other - this will help them become fluffier.

  • Brush over a small amount of plant-based milk over the tops of the rolls, using a pastry brush or your fingers.
8 raw gluten-free dinner rolls in a baking tray
  • Bake in the oven for 15 minutes, until slightly risen and an inserted skewer comes out clean.
8 gluten-free dinner rolls in a baking dish

Substitutions you can make

  • You can use any type of plant-based milk: almond milk, rice milk, soy milk, cashew milk, oat milk etc.
  • You can use any type of liquid sweetener: maple syrup, agave syrup, brown rice syrup etc.
  • You can omit the maple syrup to make these free from sugar.
  • You can replace the apple cider vinegar with lemon juice.
  • To make them nut-free, use a nut-free plant-based milk.
  • If you're not gluten-free, you can use plain flour.

How to serve

  • Spread with vegan butter.
  • Dip into strawberry jam or maple syrup.
  • Brush with olive oil (or vegan butter) and sprinkle over fresh herbs.
  • Brush with olive oil (or vegan butter) and sprinkle over flaky sea salt.

Recipes to serve these with

  • Vegan Scalloped Potatoes
  • Vegan Meatloaf
  • Creamy Vegan Mashed Potatoes
  • Gluten-Free Vegan Stuffing
Eight gluten-free dinner rolls on a wire rack with a bite taken out of one

More gluten-free vegan bread recipes

  • Gluten-Free Vegan Bread
  • Gluten-Free Vegan Blueberry Banana Bread
  • Gluten-Free Vegan Irish Soda Bread
  • Gluten-Free Vegan Seeded Buckwheat Bread
  • Gluten-Free Vegan Cornbread
  • Gluten-Free Vegan Almond Bread

If you try out this recipe or anything else from my blog, I’d really love to hear any feedback! Please give it a rating, leave a comment, or tag a photo @rhiansrecipes #rhiansrecipes on Instagram! Thank you.

Watch how to make this recipe

Six gluten-free dinner rolls on a wire rack with a bite taken out of one

Gluten-Free Dinner Rolls (Vegan)

These Gluten-Free Dinner Rolls (Bread Rolls) are soft, fluffy and pull apart like brioche! They're also vegan, yeast-free, nut-free and refined sugar free (or can be made with no sugar).
4.15 from 57 votes
Print Pin Rate
Course: Bread
Cuisine: American
Keyword: gluten-free dinner rolls, gluten-free vegan bread, vegan dinner rolls
Prep Time: 15 minutes minutes
Cook Time: 15 minutes minutes
Total Time: 30 minutes minutes
Servings: 8 rolls
Calories: 211kcal
Author: Rhian Williams

Ingredients

  • 100 g (½ cup) whole flaxseeds * (I used golden but brown works too)
  • 300 g (2 ½ cup) gluten-free flour blend plus more for shaping (or sub plain flour if not gluten-free)
  • 4 heaped teaspoons baking powder (ensure gluten-free if necessary)
  • ¼ teaspoon bicarbonate of soda (baking soda)
  • ¼ teaspoon salt to taste
  • 2 tablespoons apple cider vinegar ** (ensure gluten-free if necessary)
  • 4 tablespoons maple syrup *** (or sub any other liquid sweetener)
  • 300 ml (1 ¼ cup) unsweetened almond milk (or sub any other plant-based milk)

To brush (optional):

  • Unsweetened almond milk (or sub any other plant-based milk)

Instructions

  • Preheat the oven to 180 degrees Celsius (350 degrees Fahrenheit).
  • Place the flaxseeds in a food processor and whizz until you get a fine powder – this can take quite a lot of time and it’s much easier if you have a powerful/high-speed food processor.
  • Transfer the flaxseed powder into a large bowl, along with the gluten-free flour, baking powder, bicarbonate of soda and salt.
  • Mix very well, ensuring you’ve got rid of any clumps of flaxseed powder.
  • Add the vinegar, maple syrup and almond milk and mix again - add the almond milk a small amount at a time, to make sure you don’t add too much.
  • Leave the batter to sit for 5 minutes to allow the flaxseed powder to absorb the excess liquid before shaping the rolls.
  • Divide the dough into 8 by keeping the dough in the bowl and using a spoon to divide it into half, then half again, and half again.
  • 
Put a small amount of flour on a plate (for shaping the dough).
  • Use the spoon to scoop up one eighth of the mixture.
  • Use your hands to roll it into a round ball, using some of the flour on the plate to help with shaping.
  • Place it into a large greased baking dish - I used one measuring 26 cm (10 inch) by 18 cm (7 inch) and 7 cm (2 ½ inch) tall).
  • Repeat until you use up the rest of the dough.
  • Make sure that the rolls are all touching each other - this will help them become fluffier as they will push together as they bake.
  • Brush over a small amount of almond milk over the tops of the rolls, using a pastry brush or your fingers.
  • Bake in the oven for 15 minutes, until slightly risen and an inserted skewer comes out clean.
  • Best eaten when fresh, but keeps covered in the fridge for up to a few days. If not eaten on the day, slice in half and put in the toaster.

Video

Notes

*You can use either brown or golden flaxseeds, but I found the colour was much nicer with golden flaxseeds, plus they have a milder flavour. You can buy either whole flaxseeds or flaxseed meal – it doesn’t really matter because either way you’ll need to grind them up into a fine powder. Store-bought flaxseed meal isn’t fine enough for making these dinner rolls.
**The vinegar is crucial as its acidity needs to react with the alkali bicarbonate of soda to make the rolls fluffy. Can be replaced with lemon juice.
***You can omit the maple syrup to make these free from sugar.
Nutrition Facts
Gluten-Free Dinner Rolls (Vegan)
Amount Per Serving
Calories 211 Calories from Fat 63
% Daily Value*
Fat 7g11%
Saturated Fat 1g5%
Sodium 161mg7%
Potassium 175mg5%
Carbohydrates 35g12%
Fiber 7g28%
Sugar 7g8%
Protein 6g12%
Calcium 131mg13%
Iron 2mg11%
* Percent Daily Values are based on a 2000 calorie diet.
Made the recipe?Tag @rhiansrecipes on instagram and use the hashtag #rhiansrecipes!

Disclosure: This posts contains affiliate links to Amazon. If you purchase any of these products, a small percentage will come to me with no extra cost to you! This income will go towards the running of this blog – thank you.

More Baking & Dessert Recipes

  • A halved gluten-free vegan yogurt muffin
    Gluten-Free Vegan Yogurt Muffins
  • A halved gluten-free vegan purple sweet potato ube muffin
    Gluten-Free Vegan Purple Sweet Potato Ube Muffins
  • Two gluten-free vegan strawberry cupcakes with strawberry frosting
    Gluten-Free Vegan Strawberry Cupcakes
  • A sliced gluten-free vegan matcha cake on a cake stand
    Gluten-Free Vegan Matcha Cake
  • Share
  • Tweet

Reader Interactions

Comments

    4.15 from 57 votes (51 ratings without comment)

    Leave a Reply Cancel reply

    Your email address will not be published. Required fields are marked *

    Recipe Rating




  1. Judy

    November 21, 2020 at 4:36 pm

    Can I make the dough the day before Thanksgiving and keep them covered in the fridge? Then bake them the next day? If so... Form and shape them the day before or just refrigerate the whole dough?

    Reply
    • Rhian Williams

      November 21, 2020 at 8:23 pm

      That should be ok to form and shape them the day before and refrigerate!

  2. Maria Petrick

    December 06, 2020 at 7:44 pm

    I made these thry are in the oven

    Reply
    • Rhian Williams

      December 08, 2020 at 1:24 am

      Hope you'll like them!

  3. Maren

    December 31, 2020 at 9:12 am

    Could I use broken flaxseeds instead of whole ones and do those in the foodprocessor?

    Reply
    • Maren

      December 31, 2020 at 9:20 am

      Sorry, one more question! I do not have gluten free flour but I do have brown rice flour, oat flour, almond flour and coconut flour, do you think any of these will work out? Thanks in advance!

    • Rhian Williams

      December 31, 2020 at 4:45 pm

      Potentially brown rice flour would work - but I can't guarantee as I haven't tested it. Would love to hear how you get on if you try it though!

    • Rhian Williams

      December 31, 2020 at 4:45 pm

      Yes!

  4. micheline young

    March 02, 2021 at 2:11 pm

    I will be using flax meal not flax seeds. How much should I use since 1/2 cup of flaxseed is not the same as flax meal.

    Reply
    • Rhian Williams

      March 02, 2021 at 3:37 pm

      If you are able to weigh in grams, I'd recommend weighing in grams to get the most accurate result. It'll be the same weight for both. Or you can weigh in oz, it would be 3.5oz!

  5. Karine Wang

    March 22, 2021 at 12:54 pm

    pls can u give a gluten free flour mix, as not able to get old red mill gluten free mix and it makes it so difficiult to ake any of these recipes if one does not have the gluten free mix, otherwise the recipes look aweosme!

    Reply
    • Rhian Williams

      March 22, 2021 at 3:15 pm

      I use Dove's Farm gluten-free flour. You can alternatively use 280g white rice flour and 20g tapioca flour!

« Older Comments
Newer Comments »

Primary Sidebar

Photo of Rhian Williams

Hi, I’m Rhian! I make easy, undetectably vegan + gluten-free recipes, including healthy comfort food and naturally sweetened desserts using plant-based ingredients.

More about me →

Popular Recipes

  • A slice of gluten-free vegan yogurt cake on a plate with a fork
    Gluten-Free Vegan Yogurt Cake
  • Three vegan blueberry muffins with a bite taken out of one with a bowl of fresh blueberries in the background
    Vegan Blueberry Muffins (Gluten-Free)
  • A loaf of coconut flour bread topped with sunflower seeds and poppy seeds with two slices next to it
    Coconut Flour Bread (Vegan + Gluten-Free)
  • Flaxseed Pancakes (Vegan + Gluten-Free)
  • A sliced vegan baked cheesecake topped with wild strawberries and strawberry flowers
    Vegan Baked Cheesecake (Gluten-Free)
  • A loaf of quinoa bread topped with seeds with two slices next to it
    Quinoa Bread (Vegan + Gluten-Free)
  • Five vegan coconut flour pancakes stacked in a pile decorated with fresh raspberries and coconut flakes on a green plate against a grey background
    Vegan Coconut Flour Pancakes (Gluten-Free)
  • Wok-fried tenderstem broccoli, pak choi and sliced garlic on a black plate
    Wagamama Wok-Fried Greens (Vegan + GF)

Footer

↑ back to top

About

  • About
  • Privacy Policy & Disclosure
  • Copyright Notice

Newsletter

  • Subscribe for free updates

Contact

  • Contact
  • Work With Me

As an Amazon Associate I earn from qualifying purchases.

Copyright © 2025 · Foodie Pro Theme On Genesis Framework ·

Rate This Recipe

Your vote:




A rating is required
A name is required
An email is required

Recipe Ratings without Comment

Something went wrong. Please try again.