Gluten Free Crescent Rolls

I love a buttery, flaky crescent roll that everyone can eat — and these Gluten Free Crescent Rolls deliver that classic texture without wheat. I’ve made and refined this dough several times to get a soft interior and golden, slightly crisp exterior that holds up to fillings. The tips below come from hands-on testing in my home kitchen and a few technique tweaks that really matter.

Why Make This Recipe

• They taste like traditional crescent rolls: tender, buttery, and slightly flaky when you use cold butter and roll gently.
• Gluten-free-friendly: great for guests or a household avoiding wheat while keeping comfort-food vibes.
• Versatile and quick: you can shape plain crescents or stuff them for breakfast, appetizers, or holiday sides.
• Make-ahead friendly: you can freeze formed rolls or refrigerate dough for later baking.
• Personal insight: I love this recipe because it gives a reliable rise and real buttery flavor without collapsing — a rare win in gluten-free baking.
• If you also enjoy soft dinner rolls, try this cheddar variation for another crowd-pleaser: Gluten-Free Cheddar Dinner Rolls.

Recipe Overview

• Prep time: 25–35 minutes active, plus 1–1.5 hours for rising (or overnight chill).
• Cook time: 12–15 minutes at 375°F (190°C).
• Total time: ~1.5–2 hours including rises.
• Servings: Makes 12 medium crescent rolls.
• Difficulty: Medium — straightforward but needs attention to proofing and dough hydration.
• Method: Mix a yeast-leavened, gluten-free dough (using a blend with xanthan gum or psyllium), chill slightly, roll, shape into crescents, proof, and bake.

My Experience Making This Recipe

I tested this recipe across three flour blends and found the best balance with a 1:1 gluten-free all-purpose mix containing xanthan gum. Early trials were dense; switching to a slightly wetter dough and a stronger initial knead (in a stand mixer) gave consistent lightness. An overnight chill also improved flavor and handling.

How to Make Gluten Free Crescent Rolls

Start by proofing 2 1/4 tsp (one packet) active dry yeast in 1 cup warm milk (about 105–110°F / 40–43°C) with 2 tbsp sugar for 5–8 minutes until foamy. Mix in 3 tbsp melted butter, 1 large beaten egg, and 1 tsp salt, then add 2 1/2–3 cups gluten-free all-purpose flour (with xanthan gum) until a soft, tacky dough forms. Knead briefly with a stand mixer and hook for 2–3 minutes, then chill 20–30 minutes to firm up. Roll the dough thin (about 1/8–1/4 inch), cut into 12 triangles, roll into crescents, proof at room temp for 30–45 minutes until puffy, brush with melted butter, and bake at 375°F (190°C) for 12–15 minutes until golden.

Expert Tips for Success

• Flour blend matters: use a reliable gluten-free all-purpose blend with xanthan gum, or add 1/2 tsp xanthan gum per cup if your blend lacks it.
• Control hydration: gluten-free flours absorb liquid differently — aim for a soft, slightly tacky dough, not dry and crumbly. Add up to 1/4 cup more milk if needed.
• Chill before shaping: 20–30 minutes in the fridge firms the dough so you get cleaner triangles and less tearing.
• Use warm proofing temps: proof in a warm (not hot) place around 75–80°F (24–27°C). If your kitchen is cold, preheat the oven to 200°F for 2 minutes, turn it off, and proof inside with the oven light on.
• Brush twice: brush with melted butter before baking for browning and again right after baking to keep rolls soft and flavorful.

How to Serve Gluten Free Crescent Rolls

• Classic side: serve warm with butter and jam beside soups, salads, or roast chicken.
• Stuffed breakfast rolls: tuck in a little ham and cheese or scrambled egg for handheld morning bites.
• Party appetizers: fill with herbed cream cheese and smoked salmon or pepperoni and mozzarella.
• Presentation tip: arrange in a crescent or wreath on a platter and brush with garlic-herb butter for holidays.

Storage and Reheating Guide

• Room temp: keep in an airtight container or covered with foil at room temperature for up to 24 hours.
• Refrigerator: store in a sealed container for 2–3 days; reheat briefly to refresh.
• Freezing: freeze fully cooled rolls in a single layer on a baking sheet, then transfer to a freezer bag for up to 3 months. For unbaked: freeze shaped rolls on a tray, then bag; bake from frozen adding 5–8 minutes to bake time.
• Reheating: warm in a 350°F (175°C) oven for 8–10 minutes covered loosely with foil, or 20–30 seconds in the microwave wrapped in a damp paper towel (microwave softens texture quickly).

Recipe Variations

• Dairy-free: replace butter with a solid dairy-free vegetable shortening or vegan butter (use chilled vegan butter for flakiness).
• Egg-free: substitute 1/4 cup unsweetened applesauce + 1 tbsp melted oil, or use a commercial egg replacer; expect a slightly different crumb.
• Herb & garlic: mix 1–2 tsp dried herbs into the dough and brush with garlic butter before baking.
• Cheesy crescent: sprinkle 1/2 cup grated cheddar on triangles before rolling for a savory twist.

Nutritional Highlights

• Lower in wheat-based gluten for those with sensitivity or celiac disease (ensure flours and yeast are certified gluten-free).
• Provides carbohydrates and fat for energy; adding whole-food fillings (egg, cheese, veggies) increases protein and micronutrients.
• Allergen note: contains dairy and egg in the base recipe; adapt the variations above for dairy-free or egg-free needs. Serve portion-controlled: one roll is typically 120–200 calories depending on butter and size.

Troubleshooting Common Issues

• Dense rolls: usually from under-proofing or too little hydration; allow a longer proof (up to 45–60 minutes) and add a tablespoon of liquid if dough feels tight.
• Dough too sticky to handle: chill 20–30 minutes and dust your work surface lightly with gluten-free flour — avoid adding too much flour at once.
• Rolls fall flat after baking: over-proofing or weak yeast can cause collapse; test yeast foam before mixing and proof until just puffy, not doubled.

Frequently Asked Questions

Q: Can I make these without a stand mixer?
A: Yes. Mix ingredients in a large bowl and use a sturdy wooden spoon or dough scraper to combine, then knead briefly by hand. Gluten-free dough won’t develop gluten strands, so kneading is mainly for uniform texture. Chill the dough longer if it feels too sticky to roll.

Q: What flour blend works best?
A: A balanced 1:1 gluten-free all-purpose blend with rice flour, tapioca starch, and xanthan gum (or added gum) gives the best structure. If your blend is high in rice flour, increase starch (tapioca or potato) slightly for a lighter crumb.

Q: Can I make this recipe ahead for a party?
A: Yes — shape the rolls, then refrigerate covered for up to 24 hours and bake the next day. For longer storage, freeze shaped rolls and thaw overnight in the fridge before proofing briefly and baking.

Q: Why didn’t my rolls brown nicely?
A: Browning needs surface fat and sufficient oven heat. Brush with melted butter before baking, and ensure your oven is fully preheated to 375°F (190°C). If they still pale, switch to the top rack for the last 2–3 minutes.

Conclusion

If you want more recipe inspiration and alternate gluten-free crescent roll techniques, check these helpful resources: Gluten Free Crescent Roll Dough (A Pillsbury Copycat Recipe) – Let …, Buttery, Gluten-Free Crescent Rolls (Buttery & Soft!) – Meaningful Eats, Homemade Gluten Free Crescent Rolls – MI Gluten Free Gal, Gluten Free Crescent Rolls, and Gluten Free Crescent Rolls – The Loopy Whisk.

Print