You may think that heavenly soft, pillowy gluten free bread isn't possible, but this gluten free pull apart dinner rolls recipe is here to prove you wrong -- it's quite possibly the best gluten free bread, ever.Baked with my gfJules Flour, these rolls stay soft for 3 days if stored in a zip-top bag at room temperature. To reheat to serve, cover the rolls with a slightly damp, clean tea towel and microwave just until warmed, approximately 30-45 seconds.
¼ (16) cup (grams) instant plain gluten-free mashed potato flakes (Idahoan® Original Mashed Potatoes; or Edward & Sons™ Organic)***
1½ cups seltzer water, club soda, or 7up/ginger ale (OR 3/4 cup bubbly liquid + 3/4 cup milk of choice, dairy or non-dairy*)
1 egg (room temperature OR favorite substitute {I like using 3 Tbs (50 grams) aquafaba})
3 Tbs. extra virgin olive oil (or other mild cooking oil)
1 tsp. apple cider vinegar (or lemon juice)
2 Tbs. butter or non-dairy alternative, (melted, for brushing on rolls)
Categories
Homemade Gluten Free Breads
Cuisine
Bread
Steps
Spray one 8" or 9" round cake pan or pie plate lightly with cooking spray then line with parchment (makes it easier to remove the rolls). Bring all ingredients to room temperature.
In a large mixing bowl, whisk together dry ingredients: gfJules Flour; yeast granules**; sugar; potato flakes; and salt.
In a separate bowl, stir egg to mix. Add to it liquid ingredient*, olive oil and apple cider vinegar, then pour into the dry mixture while stirring or using the paddle attachment on a stand mixer at low speed.
Increase mixing speed to medium and continue stirring for 2-3 minutes. The dough will become fluffier but will still be thick.
Using a 2 inch scoop, place 8-9 dough balls into the prepared pan: one or two in the middle of the pan and the others evenly spaced around it. I find it is easier to remove the dough smoothly if you first wet the scoop with water or oil well before filling with dough. OR roll each ball gently in more gfJules Gluten Free Flour first.
If needed, dip your fingertips or a rubber spatula into warm water and smooth the tops of the rolls, continuing to re-wet as needed so the dough doesn't stick to the spatula or your fingers.
Cover lightly with parchment paper and allow to rise for 20 minutes. If your kitchen is cool, a good place to rise these is to turn your oven on to 200ºF and then turn it off when it has come to temperature. Place the rolls in the oven after it is turned off.
Remove the rolls after rising in order to preheat the oven to 450°F. Brush rolls with 1 tablespoon of melted butter.
Once the oven has come to temperature, place the rolls (uncovered) into the oven and reduce the oven temperature to 325°F convection. If your oven doesn't have convection, use 350℉ -- the rolls will not be as browned.
Bake for approximately 20-22 minutes. The tops of the rolls should be golden, a toothpick inserted into a roll should come out with only dry crumbs, and the internal temperature of the dough should be 195°F or higher.
Once fully cooked, remove rolls to cool in the pan on a wire rack, and gently brush on remaining 1 tablespoon melted butter just before serving. Serve warm.
Nutitrion
Serving Size: 1
Calories: 164 kcal
Carbohydrates: 13 g
Protein: 3 g
Fat: 11 g
Saturated Fat: 3 g
Cholesterol: 51 mg
Sodium: 404 mg
Sugar: 7 g
Unsaturated Fat: 7 g
Reviews
Julia Moynihan on 2025-10-27 (5 stars): 10/10 — These are a must for your dinner table! Moist, soft, and fluffy. Our family is completely gluten-free, but we had friends who aren’t GF try them, and they said they taste just like the real thing. Highly recommend this recipe — it’s so easy to make!
Jules Shepard on 2025-09-30 (5 stars): Hi! Just published a recipe for gluten-free sausage Kolaches!!! Check it out! https://gfjules.com/recipes/gluten-free-klobasniky-texas-sausage-kolaches/
Jean on 2025-04-09 (4 stars): Tried the pull apart rolls for the first time and I found the recipe easy to follow and quicker than I expected, easy enough for a week night! These baked well and the texture is amazing! They seem quite bland though, and I was wondering if there are any recommendations on increased salt, or addition of spices like garlic and rosemary, or addition of some grated cheese, to improve flavor? The flour is quite expensive so I'm hesitant to play around with this too much. would appreciate any advice!
Judy Kowis on 2024-12-10 (5 stars): Making rolls with the bread mix was a hit!
I really do love all of the GFJules mixes and flour. I have been using them for many many years. It started when I wanted to be sure and have some gf choices for my daughter-in-law at family dinners. But the bread and rolls were just so good, I started baking them just for myself and my husband.
I made the yummy pull apart rolls this year with the bread mix and gosh they were so good. So here I was a few days before Thanksgiving and thinking I had flour in the cupboard, but no...it was all bread mix! I ask Jules if this would work and she said to use the bread mix just like I was using the gf flour.
She was right!!! Those rolls, using the bread mix, turned out so fluffy and moist. I'm glad to know in a pinch, if I run out of GFJules flour, I can use the bread mix. Either way, it is a staple in our pantry.
