The biggest key to the best wheat-free dinner rolls? Time and patience!
These gluten free vegan dinner rolls are soft and fluffy! Great for those who cannot have wheat, but still want rolls, sliders and more!
Whether it’s the holidays or a warm summer day in July, dinner rolls make life better and now they can be vegan and gluten free as well. These easy gluten free vegan dinner rolls are still fluffy and soft without the addition of gluten so those with allergies or intolerances can still enjoy!
They are topped with vegan buttery perfection, not once, but twice for just an amazing side dish to any meal you have.
While these are perfect for holidays and get togethers, don’t be afraid to make them and not want to share either. We completely understand that too!
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Ingredients for Gluten Free Vegan Dinner Rolls
Gluten Free All-Purpose Flour
We used a gluten free all-purpose or 1:1 flour blend. We’ve had the best results with the Bob’s Red Mill All-purpose flour (red bag) or the Pillsbury All-Purpose Gluten Free Flour
Xanthan Gum
You only need this if your gluten free flour blend does not contain it. Xanthan gum helps with elasticity, the structure and the binding of the flour.
Instant Yeast
Also know as fast rising or fast acting yeast, this is the best to work with when you aren’t super familiar with gluten free doughs.
Substitute: You can use active dry yeast, but it will take longer to rise.
Vegan Cane Sugar
Cane sugar is what we are using. If you want to learn more about why your sugar may not be vegan, you can learn more by clicking on the link.
Substitute: One of the only substitues we will recommend for this recipe that you could also make this with granulated date or coconut sugar as well.
Salt
Helps brings out the flavors
Baking Powder
Helps give more rise in gluten free baking
Unsweetened Dairy Free Milk
Use your favorite neutral, non-sweetened or flavored variety.
Vegan Butter
For richness and texture, vegan butter is best and easiest to use.
Unsweetened Applesauce
Adds moisture and helps with the softness of the bread.
Substitute: Unflavored Non-dairy yogurt (be mindful of the taste as how tangy/tart it is) or pumpkin puree will also work.
Apple Cider Vinegar
This is working to help tenderize the dough giving us a better texture and taste.
Keep reading for recipe amounts and directions. We do not recommend any substitutes beyond what is listed above.
Other Gluten Free Sides To Make
There are endless possibilities, but here are some of our favorite vegan side dishes, that also happen to be gluten free, that we think everyone will like:
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Gluten Free Vegan Dinner Rolls
Ingredients
For the dough
- 3 ½ cups gluten free all-purpose flour (bag may say 1:1 flour blend) (420g)
- ¼ cup vegan cane sugar (50g)
- 4 teaspoons xanthan gum (omit if your gluten free flour contains it)
- 2 ¼ teaspoons instant yeast (or 1 packet)
- 2 teaspoons salt
- 1 ½ teaspoons baking powder
- 1 ½ cups unsweetened dairy free milk, warmed to 105˚F-115˚F (340g)
- ½ cup unsweetened applesauce (128g)
- ¼ cup vegan butter, melted but not hot (57g)
- 1 tablespoon apple cider vinegar
For the topping
- ⅔ cup vegan butter, melted, divided (75g)
Instructions
- Into a large bowl, add 3 ½ cups gluten free flour, ¼ cup sugar, 4 teaspoon xanthan gum (if needed), 2 ¼ teaspoon instant yeast, 2 teaspoon salt, and 1 ½ teaspoon baking powder. Whisk together really well.
- Add in 1 ½ cups warmed dairy free milk, ½ cup applesauce, ¼ cup vegan butter, and 1 tablespoon apple cider vinegar. Use a spatula to bring together really well.
- Once combined, remove and shape into a ball. Carefully remove dough from bowl, oil bowl and place dough back into bowl. Cover and let rise for 60-90 minutes or until doubled in size.
- Once doubled, use a scale to weight the entire dough ball and then divide by 15. Grease your hands with oil, then pull off pieces in that amount and roll into a ball.
- Place each ball, seam side down, into a greased 9×13 baking pan. Repeat until no dough remains.
- Cover pan and let rise for another 30-60 minutes or until doubled in size. Preheat the oven to 375˚F while rising this second time. Once ready, brush each roll with ⅓ cup of the melted butter.*After this rise, you want the dough balls to slightly be touching each other. If they are not touching, give them a little bit longer.
- Place baking dish in oven for 25-35 minutes or until golden brown. Remove from oven and brush with remaining ⅓ cup melted butter. Best served warmed. Makes 15 dinner rolls.
Notes
Video
Nutrition
Frequently Asked Questions:
For soy allergies, make sure you use a soy free vegan butter. We like Earth Balance soy free. It comes in a red tub or red sticks.
And for dairy free milk, just use an unflavored and not overpowering milk of your choice, like oat.
Being completely honest, these are best served warm right out of the oven. They can be warmed up, but we recommend eating within 24 hours.
Different gluten free flours have different colors. For example, Bob’s Red Mill 1:1 came out much lighter when we compared.
This post was originally published on 9/17/2021 and updated on 12/20/2025 to include a video.
Why do these rolls look orange in the middle? I understand the outside being dark because of the butter, but was curious why they looked orange i stead of white? They sound amazing!
It’s more golden brown, the lighting may appear a little more orange, but they aren’t
Curious if anyone has tried using Ghee instead of vegan butter?
We don’t use non-vegan products, so it’s not something we have done
No where in the recipe does it say to warm the milk. Yeast will not work unless the liquid is warm. Did you use warmed milk?
Not accurate, it doesn’t need to be for this or many of our recipes
I have previously made yeast bread and rolls, but this is my first time making gluten rolls and first time using this recipe. Does the milk need to be warm? I am use to yeast needing a warm environment. The dough was very wet, could not pinch off; it also did not double in size after over 2 hours. Currently waiting for second rise…..
Hi! We’ve updated this recipe and included a video for clarification. Hope this helps!
Dough turned out very wet and sticky, even with extra flour. Turned out more similar to biscuits but the person I made them for said they were delicious! Good with extra butter and parsley on top.
We’ve updated the recipe and included a video. Hope this helps!
Do you think if I made this with regular yeast it would be ok? Would I have to let is sit longer? My kids have multiple _ anaphylactic food allergies and I only have one safe yeast we use and it’s not quick rising. I’m excited to try this! My 7 and 5 year old have never had rolls.
Hi Jamie! Yes, you would just need to let it sit longer
what can I use in place of vegan butter?
This recipe is very temperamental as it’s vegan and gluten free. The only suggestion I could make is coconut oil, but we haven’t tried that ourselves to say for sure.
Which safe brand of yeast do you use?
We are going to attempt these for thanksgiving and i’m in the same boat as you
this did not make a bread dough consistency for me, it was more like muffin dough, very wet, I added at least another cup of flour and still have a dough that’s going to be very hard to roll into balls, hopefully they still turn out OK. 🤞🤞
Hi! Sorry you weren’t happy with the recipe. Did it turn out okay for you in the end?