Devour Soft Fluffy Gluten-Free Rolls in Just 8 Steps

Soft, pillowy rolls that stay tender without gluten? Yes — these Devour Soft Fluffy Gluten-Free Rolls are exactly that. I’ve tested this formula dozens of times to get a reliably light crumb and a golden top every bake.

Why Make This Recipe

• Light, tender texture that rivals wheat rolls — perfect for weeknight dinners or holiday spreads.
• Fast and forgiving: just 8 straightforward steps from mixing to the oven.
• Great for people with celiac disease or gluten sensitivity while still tasting indulgent.
• Versatile — you can serve them savory or sweet, or swap in dairy-free ingredients easily.
• Personal insight: I love this recipe because it delivers consistent softness even when I’m short on time, and if you like richer rolls try the cheddar twist I adapted from a favorite cheddar dinner roll idea.

Recipe Overview

• Prep time: 20 minutes active (plus 45–60 minutes rising)
• Cook time: 18–22 minutes at 375°F (190°C)
• Total time: about 1 hour 25 minutes (including rises)
• Servings: makes 8 medium rolls
• Difficulty: Easy
• Method: Yeasted gluten-free dough mixed, proofed twice, shaped, then baked in a warm oven for a golden top.

My Experience Making This Recipe

I tuned the starch-to-flour ratio and hydration after a few tests to avoid gummy centers. Using a kitchen scale and proofing liquids at 100–110°F made the biggest difference for consistent rise and open crumb.

How to Make Devour Soft Fluffy Gluten-Free Rolls in Just 8 Steps

The process is straightforward: proof yeast in warm milk, whisk dry ingredients (a blend of gluten-free all-purpose flour, tapioca starch, and xanthan gum), combine with warm butter and egg for richness, and mix until a slightly sticky dough forms. Let the dough rise in a warm spot until puffy (about 45–60 minutes), shape into eight rolls, give them a short second proof (20–30 minutes), then bake at 375°F for 18–22 minutes until golden. Brush with melted butter right out of the oven for a soft, shiny crust.

Expert Tips for Success

• Measure flour by weight: for best results use 280 g total gluten-free flour blend (not packed cups).
• Keep liquids 100–110°F (38–43°C) when proofing yeast — too hot kills the yeast, too cold slows it.
• Use xanthan gum (about 1 tsp per cup of GF flour) or 2 tbsp psyllium husk for structure and chew.
• Avoid overmixing after adding flour; mix until homogenous then let time create structure during proofing.
• Bake on the middle rack in a light-colored pan; a dark pan can over-brown the bottoms.

How to Serve Devour Soft Fluffy Gluten-Free Rolls in Just 8 Steps

• Slather with salted butter and serve warm alongside soups, stews, or holiday turkey.
• Split and fill with deli meats or grilled vegetables for mini sandwiches and sliders.
• Turn into garlic-herb dinner rolls: brush with garlic butter and scatter parsley before serving.
• For a brunch twist, slice and toast the rolls, then top with avocado and a soft-boiled egg.

Storage and Reheating Guide

Store cooled rolls in an airtight container at room temperature for up to 2 days. For longer storage, refrigerate up to 5 days wrapped tightly in plastic wrap. To freeze, double-wrap in foil and place in a freezer bag for up to 3 months. Reheat from frozen by restoring to room temperature 30 minutes, then warming in a 350°F (175°C) oven for 10–12 minutes; this brings back softness and restores surface crispness. For quick reheats, microwave 15–25 seconds covered with a damp paper towel — the crumb will be softer but less crusty.

Recipe Variations

• Dairy-free: swap the milk and butter for unsweetened almond milk and 3 tbsp neutral oil; add 1 tsp extra xanthan gum for structure.
• Vegan option: use a flax “egg” (1 tbsp ground flax + 3 tbsp water per egg), vegan butter, and plant milk; increase psyllium husk to 2 tbsp.
• Herb & garlic rolls: fold 1 tbsp chopped fresh herbs (rosemary, thyme) and 1 tsp garlic powder into the dough.
• Cheesy rolls: fold 3/4 cup grated cheddar into the dough at the end of mixing for savory pull-apart goodness.

Nutritional Highlights

• Gluten-free: suitable for those with celiac disease or gluten sensitivity when made with certified GF ingredients.
• Moderate calories: roughly 150–180 kcal per roll, depending on added butter or cheese.
• Allergen notes: this version includes egg and dairy; see variations to remove these allergens. Enjoy 1 roll per serving as a side to balance calories and carbs.

Troubleshooting Common Issues

• Dense or gummy crumb: likely too much liquid or underbaked. Check with an instant-read thermometer — internal temp should be ~200°F (93°C).
• Dough won’t rise: check yeast freshness and liquid temperature (100–110°F). If using cold kitchen, try a slightly warmer proofing spot (like an oven with just the light on).
• Tops crack or split: dough may be too dry or shaped too tightly; cover lightly with damp cloth during second proof to prevent crusting.

Frequently Asked Questions

Q: Can I make the dough the night before?
A: Yes. After the first rise, gently deflate the dough, shape the rolls, place them in the pan, cover tightly, and refrigerate overnight. The next morning bring to room temp for 30–45 minutes and bake as directed; add a few extra minutes to bake time from chilled.

Q: Can I freeze raw dough or only baked rolls?
A: You can freeze shaped, unbaked rolls. Par-bake for 8 minutes, cool, then freeze on a tray before transferring to a bag. Reheat from frozen in a 350°F oven for 12–15 minutes, or thaw overnight in the fridge and bake 18–22 minutes.

Q: Can I replace xanthan gum?
A: Yes — psyllium husk powder (2 tbsp) works well and often gives a fluffier, more elastic crumb. Note that psyllium absorbs more liquid, so reduce liquid by about 1–2 tbsp if using it.

Q: Will active dry yeast work if I only have instant?
A: Yes. If using active dry yeast, proof it in the warm liquid with a pinch of sugar for 8–10 minutes until foamy. Instant yeast can be mixed straight into dry ingredients and may shorten rise times slightly.

Conclusion

If you enjoy listening while you bake, try the Gluten Free Recipe Challenge – Podcast – Apple Podcasts for inspiration. For a vegan sweet-roll idea that’s soft and overnight-friendly, check out Soft & Fluffy Easy Vegan Cinnamon Rolls (Overnight Option). If you like playing with texture, this Best Sourdough Bagels (Soft, Chewy, Easy!) – The Clever Carrot guide has useful shaping tips I borrowed for shaping these rolls. For proofing techniques that ensure even rise, see How to make Perfectly Proofed Cinnamon Rolls – Devour Dinner. And if you want another gluten-free baking recipe for a savory side, try this Easy Gluten-Free Cornbread Recipe (Moist & Fluffy!). Happy baking — these rolls are worth the little bit of practice.

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