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Gluten-Free Vegan Pull-Apart Dinner Rolls (Gum-Free)

These vegan, gluten-free dinner rolls are a delicious side for any main course.

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I’ve been experimenting with gluten-free breads from time to time. I’m not claiming to be an expert on gluten-free flours and starches, but I do know the texture I want: soft, moist and slightly airy. One of my best gluten-free breads is my Gluten free Naan bread — if you haven’t tried steaming the dough, give it a shot. Steaming helps replicate the soft, squishy texture you get with gluten breads. You can steam dough balls in a layered steamer or an idli stand.

Working with gluten-free baking has introduced me to many flours and flavors. The challenge of finding the right balance keeps me experimenting. Watch for a fluffier gluten-free dinner roll or a gluten-free sandwich loaf in future posts.

Some soft regular (with gluten) fluffy white Vegan Dinner rolls can be found elsewhere for comparison.
Pictured below are the vegan, gluten-free pull-apart dinner rolls a day after refrigeration — still moist and soft, though best eaten the same day.
Not everyone owns a steamer, and my steamer is small, so I explored other methods to keep the rolls soft and moist. One technique is to cook on the stovetop with a lid to trap steam — this works well for flatbreads. Another effective method for baked rolls is to trap steam while baking: cover the container with foil and bake in a thicker vessel such as stoneware so the outer crust doesn’t dry from direct heat. This recipe is less reliant on gums and starches and leans more toward whole-grain rolls. For a lighter, whiter roll, use rice flour plus a bit more starch. I’ve also swapped oats for mashed potato or cooked rice in some batches. My test ratios often fall around 60% flour and 40% starch when no gums are used.
I prefer letting the dough rise twice. The first rise gives you a chance to check and adjust consistency — the dough should be soft and workable rather than a thin batter. Adding a fruit or vegetable puree (potato, pumpkin, apple, etc.) adds moisture that releases during baking and helps keep the rolls tender.

Gluten-free Pull Apart Dinner rolls

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By: Vegan Richa
Prep: 15 minutes
Cook: 20 minutes
Resting time: 2 hours
Total: 35 minutes
Servings: 6 rolls
Course: Bread
Cuisine: American, Glutenfree, Vegan
vegan gluten free rolls on parchment paper
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These vegan gluten free dinner rolls make for a great side dish for your main meal.

Ingredients 

  • 1/4 cup sweet sorghum flour, I use Bob’s Red Mill
  • 1/4 cup gf oats, ground
  • 4 Tablespoons potato starch
  • 2 Tablespoon tapioca starch
  • 2/3 teaspoon salt
  • 2 tsp raw sugar, ground
  • 1 teaspoon active yeast
  • 1/4 cup + 2 Tablespoons water, if you boil potatoes and have some potato water, use that
  • 1/4 teaspoon vinegar
  • 1 teaspoon coconut oil
  • 1 Tablespoon extra virgin olive oil

Instructions 

  • Warm 2 Tbsp water, add yeast and a teaspoon of sugar. Mix and let sit until frothy, about 10 minutes.
  • Meanwhile, whisk the flours, salt and starches together.
  • Add the flours, remaining sugar, and oils to the yeast mixture and mix to combine.
  • Add vinegar to 1/4 cup water and mix into the batter to form a thick batter. Add a few drops of water if it feels dry.
  • Keep the batter covered in a warm place until doubled, about 1.5 hours.
  • After the rise the batter will be doughy and less sticky. Oil your hands and use a teaspoon or some potato starch to form balls. Adjust to a soft, not-too-sticky consistency: if too dry, sprinkle water and knead; if too wet, add a bit of potato starch.
  • Place the dough balls on parchment in a stoneware container (I used a 5-inch ramekin).
  • Spray the tops with water and sprinkle seeds if desired.
  • Cover and let rise in a warm place until doubled.
  • Spray the tops with water again and cover the container with foil to seal in steam; make a tiny hole in the foil.
  • Bake at 375°F for 20–22 minutes.
  • Remove the foil and let the rolls rest in the oven for a minute, then remove from the pan, cool briefly and serve with extra virgin olive oil or vegan butter.

Notes

Nutritional values are based on one roll.

Nutrition

Calories: 105kcal, Carbohydrates: 16g, Protein: 2g, Fat: 3g, Saturated Fat: 1g, Sodium: 264mg, Potassium: 106mg, Fiber: 1g, Sugar: 1g

Nutrition information is automatically calculated, so should only be used as an approximation.


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These rolls were shared in various gluten-free and allergy-friendly blog hops when first posted.