There are few universally loved recipes that scream “DINNER!” more than pull apart dinner rolls. 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 makes quite possibly the best gluten free dinner rolls … ever.
Bold statement, yes, but once you try it, you’ll see why these airy gluten free rolls are what everyone’s talking about.
*NOTE: Please watch UPDATED RECIPE VIDEO to see changes to recipe if you’ve made the recipe before. See Recipe NOTES in Recipe Card, as well. Recipe changes were made to reduce the number of ingredients needed.
My barometer for a great gluten free recipe has always been one where everyone — even, or perhaps especially those who are not gluten free — loves it. After serving these gluten free pull apart rolls at Thanksgiving where my mother and I were the only ones out of 33 people who were gluten free, I knew this recipe was a winner.
They were gone in a flash and you know what? The GLUTEN rolls someone else brought were still left sitting there, looking lonely indeed.
Since then, I’ve heard from countless readers who have made this recipe and now swear by it.
Kristin Lee R.G.: These are literally one of my favorite things on the planet!!! And they are incredibly easy to make! I serve them and no one knows they are gluten (and dairy) free!! The first time you make them, it is helpful to follow Jules on her video while she makes them! So so easy and fool proof (if you use GF Jules flour).❤️
Geri H.: Love these! The best part is the leftovers, I turn them in to egg & bacon biscuits the next morning!
Perhaps my favorite comment about these rolls was from Raymond N.:
If you need to buy your way into Heaven, slip St. Peter one of these.
Did I mention they were heavenly? Just so you know!
Seeing them in the pan or in a basket on the table means that something good is coming. That’s why I just had to share a recipe for these Parker House style Gluten Free Pull Apart Dinner Rolls with you — you deserve it! And none of us should be expected to go without these treasures just because we’re gluten free!
Looks delish, doesn’t it?
My dear friend Michelle over at My Gluten Free Kitchen was really the inspiration for this recipe, as her gluten-free rolls have made me drool every Thanksgiving since she published her recipe.
But Chef Patrick Auger is who I have to thank for taking my gfJules Flour and creating the foundation for this incredible recipe. He is a recipe developing machine, and luckily he loves using my flour! He has also been super excited about how fresh my flour can keep baked goods for days afterwards.
And lest you fear these are too difficult for you to make, check out my video showing how to make these soft and springy gluten free pull apart dinner rolls!
Here’s what one reader said about how valuable this video is:
Kristin Lee R.G.: The video made all the difference in the world in my willingness to try making them. It eased the intimidation factor (which was completely unwarranted) because they are so easy and nearly fool-proof! I just watched what you did, paused the video and did the same thing! They are incredible easy to make, take very little time and they are AMAZING! They are a staple around here, along with the bagels, the pumpkin chocolate chip muffins and coffee cake. And cinnamon rolls on special occasions! 😍
I’ve re-worked the recipe somewhat since he shared his with me, but the “bones” of the recipe are his, so thank you, Patrick!
How to Make Gluten Free Pull Apart Rolls
My favorite technique to make these gluten free pull apart rolls is to use an extra large ice cream / cookie dough scoop dipped in water before scooping the sticky dough. This recipe should make 9 large rolls.
Place in the pan with a little room to rise between them, but not too much. When the rolls can’t spread W I D E, they spread U P and get nice and lofty!
Then I go back and smooth the tops with a wet rubber spatula or clean, wet fingers.
For even smoother rolls, take the balls and roll them in more gfJules Gluten Free Flour to smooth them well. You can also skip the ice cream scoop step and just spoon out handfuls of dough and shape by rolling in more gfJules Flour, as pictured.
Before baking, brush on egg wash, oil, or milk for even browner tops.
The extra flour before baking leaves a nice floury edge to the rolls I also like, but that’s up to you!
In the spirit of sharing that is so ever-present this time of year, I share with you the Parker House style Gluten Free Pull Apart Dinner Rolls Recipe that has been passed around and shared from Michelle to me to Patrick and back again.
It’s fitting that these rolls are meant to be shared, too.
I published this recipe just in time for Thanksgiving a few years ago, so I’ve heard from tons of people who have made these rolls since then, and absolutely everyone has adored them.
They truly defy the definition of “gluten free bread” in every sense of the word. They are every bit as good as they look.
High Altitude Gluten Free Bread Suggestions
If you live at high altitude, reader Diane C. offers these tips for making this recipe:
I used 7-Up the last time I made them. I know that’s not a new thing in baking yeast rolls, but the taste was just a bit better with the more subtle 7-Up than with the seltzer water and tonic water I’d tried before (maybe the brands of seltzer and tonic water I’d used?) I also made altitude adjustments. Nothing in the ingredients, but I reduce the temperature to 325 degrees and bake the rolls longer. We live at just above 6800 ft in elevation. It takes 40-45 minutes to bake them, but this was the only way to get them to bake evenly at this altitude. I took a batch to a potluck dinner tonight and people could not believe they are gluten free. I’ve been asked to bake them for another dinner tomorrow night and again for Christmas with friends. You’ve made me very popular with your wonderful flour blend. Thanks!
Reader Cydney C. adds these high altitude tips for this recipe as well:
Since it’s so dry here, (we sometimes get single digit humidity) I usually bag them before they completely cool, and the extra moisture keeps them for the next day. I put parchment paper between the layers so they don’t get soggy. Seems to work. We don’t have them for a long time, but I also usually undercook a few, package them the same as above, and pop them in the freezer for later use.
Make Ahead Option for Gluten Free Pull Apart Dinner Rolls
And for those of you who want to make these gluten free pull apart rolls ahead of time — you’re an over-achiever! Just kidding — you’re actually super smart!
I’ve tried them a few different ways:
- baked fresh (best, of course);
- baked, cooled, wrapped and frozen (second best option);
- formed, refrigerated, risen then baked the next day (third best option)
Refrigerated Overnight Option:
For the overnight option, rise the rolls as the recipe specifies, then cover with oiled cling wrap then foil. Make sure it’s sealed well to keep moisture in, but don’t smash the rolls! Refrigerate for up to 24 hours. When ready to bake, remove to come to room temperature for 30 minutes while preheating the oven, then remove the foil and wrap before baking.
I think the refrigerated option would have worked better for me in this photo if I had a pan with higher sides — perhaps a springform. Wrapping the rolls in the pan and then refrigerating kept down the rise for me because the wrap was over the low sides of my pan, and thus too tight on top of the pan.
See my photos below … rolls in that order, front to back (baked fresh in front; baked then frozen in middle; refrigerated overnight then baked in back):
Reheat Gluten Free Rolls from Frozen Option:
If you decide to bake these rolls ahead of time and freeze them to serve later, allow time for the rolls to FULLY cool first. Wrap in two layers of aluminum foil then in two layers of plastic wrap, then place the wrapped rolls in a freezer bag in the freezer.
There are a couple options to reheat. Either set the rolls out from the freezer the night before to let them thaw, then warm them for a few minutes in the oven before serving (follow my instructions below). OR, reheat the rolls straight from the freezer.
Either way, when reheating in the oven, remove the plastic wrap and loosen the foil enough to spritz or dampen the top of the rolls with water (this will create steam when heated). Re-close the foil around the rolls and place them in an oven preheated to 400F for 10-15 minutes, or until they are fully warmed to a temperature of 190F and heated through.
Gluten Free Bread Ingredients
The recipe is surprisingly forgiving. Even for those who haven’t baked much (or any) gluten free bread before. I’ve heard from enough of you now to know that it really is possible to follow these directions and bake delicious gluten free pull apart dinner rolls without a lot of stress or worry, so don’t let the idea of it stop you from trying!
And I know many of you have written in that you are lacking one ingredient or another, so I’ve tried to give you lots of different ingredient options (see notes in recipe card, as well). One that you cannot switch without experiencing major differences in the dough and the finished product: the gfJules Flour. It is THE critical ingredient because it’s the flour that holds the bread together.
It’s the flour that the recipe was created with and around. In gluten free baking, gluten free flour is all different; it’s not like regular wheat flour where one brand is virtually identical to another. Gluten free flour blends are all totally different, which means switching them up in recipes will yield totally different results.
Other Ingredient Options
That being said, for many other ingredients listed, I’ve provided alternatives where I can in order to give you options because I really want you to be able to make this recipe. It’s that good!
If you’re having trouble finding instant or quick rise/rapid rise yeast, don’t worry. You may use active dry yeast in its place. Simply add it to a portion of the liquids called for in the recipe to proof first before adding to the rest of the mixture. (Read more about yeast and how to use active dry yeast in my article on yeast linked here).
Check out reader Tim Viets’s gorgeous gluten free Pull Apart Dinner Rolls made with my gfJules Flour and active dry yeast using this method (photo above).
Also, you CAN use actual mashed potatoes in place of dry potato flakes. Check out the recipe notes below for how to make that substitution.
I’ll leave you with one more reader’s comment:
Made them, loved them. Used the last one roll to make a sandwich out of. Been over 2 years since I’ve had a sandwich. Thank you gfjules. ~Beth M.
Gluten Free Pull Apart Dinner Rolls
Gluten Free Pull Apart Dinner Rolls
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.
Ingredients
- 2 ¾ cups (371 grams) gfJules® All Purpose Gluten Free Flour
- 2 package (4 1/2 tsp.) quick rise instant yeast (e.g. Red Star® Quick Rise)**
- ¼ cup granulated sugar
- 1 tsp. (5 grams) salt
- ¼ cup (16 grams) instant plain gluten-free mashed potato flakes (Idahoan® Original Mashed Potatoes; or Edward & Sons™ Organic)***
- 1 1/2 cups seltzer water or club soda or sparkling water or 7up (OR 3/4 cup bubbly liquid + 3/4 cup milk of choice, dairy or non-dairy like coconut, almond, soy, flax, hempseed, certified GF oat)*
- 1 egg (room temperature) or favorite substitute (I like using 3 Tbs/50 grams aquafaba)
- 3 Tbs. olive oil
- 1 tsp. apple cider vinegar
- 1 egg for egg wash or use milk of choice, oil or apricot preserves, thinned with water {optional}
- 2 Tbs. butter or non-dairy alternative (I like Earth Balance®), melted, for brushing on cooked rolls
Instructions
- 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 seltzer water/milk*, 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 3 minutes. The dough will become fluffier but will still be thick.
- While lining the pan with parchment isn't necessary, having made them both ways, I like how easy they rolls are to remove when the pan is lined with parchment before baking.
- Using an oiled 2" 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. For even smoother rolls, roll each ball gently in more gfJules Gluten Free Flour first.
- 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.
- Optional: Brush the tops of the rolls with an egg wash of one full egg mixed with 2 teaspoons water (you will not use the entire mixture for one recipe of rolls); OR use or oil or apricot preserves OR lightly spray with oil OR brush with milk of choice.
- Cover lightly with parchment paper or wax paper and allow to rise for 20-25 minutes, or until the rolls have doubled in size to crowd one another but don’t have a lot of little holes showing from too quick of a rise. 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.
- Once the oven has come to temperature, place the rolls (uncovered) into the oven and reduce the oven temperature to 350°F.
- Bake for approximately 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. If the rolls are not browning enough during the bake, you can take a stick of butter or vegan butter and rub gently over the tops of the rolls before the bake time is through.
- Once fully cooked, remove rolls to cool in the pan on a wire rack, and gently rub a stick of butter or brush vegan butter or melted butter/vegan butter on the tops of the rolls for buttery flavor and color (you will use 1-2 tablespoons of butter with this method). Serve warm.
Notes
2024 UPDATE *In the previous recipe version I made these rolls using baking powder and baking soda which I have now removed from the 2024 recipe update. The dough does not need the leavening and they are less "biscuity" without the chemical leaveners. You can also reduce the yeast to 1 packet from the older recipe version or use 2 packets, as noted. If you would like to use the previous recipe version, add 2 tsp. baking powder + 1/4 tsp. baking soda.
**regular active dry yeast may be used here, but should be proved first and added with the liquids rather than with the dry ingredients. See photo just above recipe card.
***Substitutes for mashed potato flakes: arrowroot powder, potato starch or cornstarch can be subbed 1:1 for similar results, but mashed potato flakes are still preferred. You can also just bake a potato or a sweet potato (nightshade-free) and mash it instead. Add about 1/2 cup mashed potato instead of 1/4 cup potato flakes, but reduce the liquids by about 1/8 cup.
To freeze these rolls for serving later, allow time for the rolls to FULLY cool first. Wrap in two layers of aluminum foil then in two layers of plastic wrap. Place the wrapped rolls in a freezer bag in the freezer.
To reheat, remove plastic wrap and loosen foil enough to spritz or dampen the top of the rolls with water (this will create steam when heated). Re-close the foil around the rolls. Preheat the oven to 400F. Place wrapped rolls in preheated oven for 10-15 minutes, or until they are fully warmed to a temperature of 190F and heated through.
Nutrition Information
Yield 9 Serving Size 1Amount Per Serving Calories 164Total Fat 11gSaturated Fat 3gTrans Fat 0gUnsaturated Fat 7gCholesterol 51mgSodium 404mgCarbohydrates 13gFiber 1gSugar 7gProtein 3g
Please keep in mind that nutrition information provided is per serving, which may vary. While we have taken care to provide you with the most accurate nutritional values possible, please note that this information may differ significantly depending on the exact ingredients and brands that you choose to use to make this recipe. Additionally, where options are given for ingredients, the resulting calculation may include all ingredient options instead of only one per line, skewing the totals significantly.
I hope you also get to try lots of recipes with my gfJules Flour and enjoy soft, never gritty recipes that last long after they come from the oven.
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Perfect! I’m making dinner rolls and needed this recipe plus tips for storing.
Great! So happy the recipe and tips will help!
~jules
My stand mixer doesn’t have a paddle attachment. It’s Really old… (Hope to get a KitchenAid for Xmas). Should I stir by hand or will regular beaters or dough hooks work?
Hi Venetia, you could probably use regular beaters with this dough because it’s fairly wet. Fingers crossed that Santa brings you a Kitchenaid!!! 🙂
~jules
Golden brown and fluffy these rolls are perfect!! You make it look so easy and never thought to use an ice cream scoop making bread, genius!!
Just look at how tender those are! Absolutely brilliant to use an ice cream scoop too. GF dough is always so sticky, and that is a perfect way to portion it.
I LOVE how easy these are to make, and they’re so light and fluffy!
Jules, these rolls look amazing! Loving how light and fluffy they are AND that there’s no eggs in them either. I can totally make these.
These GF dinner rolls look so fluffy and delicious! They’ll be a wonderful addition to the Thanksgiving menu!
I’m drooling over here! These look like the homemade dinner rolls my granny used to make!!
YES! And they taste and smell like them, too!!! This recipe is amazing! Happy Thanksgiving!
~jules
I made these last year and they came out awesome!! Can I freeze them? Uncooked/cooked?
Hi Donna, I’m so glad you loved this recipe!!! You can freeze them after they are cooked and cooled, just thaw at room temperature and warm in foil in the oven. Happy Thanksgiving!
~jules
Can I use Bob Mills GF flour? My daughter has to be gluten free. I want to make these for Thanksgiving.
Hi Rhonda, luckily you have plenty of time to order my gfJules Flour before Thanksgiving so you know that they will turn out just like pictured! Other gf flour blends are very different and I certainly couldn’t promise you they would turn out. I wouldn’t want you or your daughter to be disappointed by the results, especially for such an important occasion as Thanksgiving. Here’s more information on different gluten free flours to help you understand why they make such a huge difference in recipes. Hope you have a wonderful holiday!
~jules
I am a hot mess making these for the first time. HA! I don’t have a stand mixer and I don’t have a scoop. So far, as they are rising, mine do not look like your pictures; but I trust you Jules. This is my experiment before Thanksgiving and I can’t wait to devour them all. I will update 🙂
Yum yum yummy yum ????
I couldn’t wait til dinner.
Hand mixer worked just as well as stand mixer. Yay!
LOL I totally understand, Celeste!
~jules
Oh my gosh, Celeste, you have me laughing so hard right now! You are so smart for practicing NOW so no more hot messes at Thanksgiving! The scoop only helps to make them more uniform and smooth; they’ll still taste yummy even if they’re not as pretty. Hope you’re loving them!
~jules
Jules, as usual … your recipes are the best. We all enjoyed the pull apart rolls and I’m planning to make some today for Turkey Day tomorrow!! The hardest part will be NOT eating them before the feast. HAPPY THANKSGIVING!
Aw, so glad Celeste!!! And I know what you mean – those rolls are hard to resist! Hope you have a very happy Thanksgiving!!!!
~jules
Hi Jules! Love your flour and all the recipes I’ve tried so far. I am going to make these dinner rolls for Thanksgiving. Has anyone tried freezing these after baking and then thawing on the day?
Let’s see if anyone else responds – I have not done that with this rolls, but there’s no reason why that shouldn’t work. I’ve done it with baguettes and pizza dough that I’ve made, as well as danish puff pastry and other breads and dinner rolls, so I think you’d be safe to do that with these too, but why don’t you try it out now so you have no worries for Thanksgiving!
~jules
I may try adding a few drops of liquid Stevia for more flavor! Will let you know! Our younger son age 26 loves rolls for Thanksgiving so making him these this year instead of those frozen wheat rolls! Than you Jules! We LOVE your cornbread mix girl!! OMG so good!!!
Oooooh sounds like a yummy addition, Sue! I know you’ll all love these rolls and yes, of course, the cornbread TOO!!! Happy Thanksgiving (a little early!).
~jules
I know I am late on this but 7-up does give that sweet taste your looking for, even used the one sweetened with stevia .
what does your gluten free flour consist of ?
Hi Heather, check out this page for all the information on my award-winning gluten free all purpose flour. Scroll down for ingredients, nutritional information, reviews and more. If you still have questions, feel free to email us at [email protected]!
~jules
I made these the other day. they were good but they didn’t have much flavor. I’m thinking about brushing the tops of them with honey next time.
I made them with pork chops, mashed potatoes, and pork chop gravy.
They just needed a little bit more flavor any suggestions.
Hi Monika, thanks for your note. I think brushing with honey is a great idea! You could also replace a few tablespoons of the seltzer water with honey, too. Let me know what you think when you try it that way next time!
~jules
These are spectacular!! Thank you! Thank you>
Wonderful to hear, Stephanie! SO glad you tried the recipe! Isn’t having soft dinner rolls again an amazing treat?!?
~jules
Is there a substitute for the apple cider vinegar, or can I just leave it out? I have a histamine intolerance and vinegar is high in histamines. I do plan to use Energ Egg Replacer- hope that will work.
Hi Stephanie, you could use 1 teaspoon lemon juice instead of the vinegar here. As for egg replacers, I really like flax or chia in yeast breads like this one. If you try Ener-G, I’d love to know what you think. I’ve had better luck with that product in cookie doughs than yeast breads.
~jules
Jules,
I nailed these. They look exactly like your picture and taste incredible! Followed the recipe exactly. Can I post a pic? Thank you so much for these. Your recipes and flour are just great. 🙂
Way to go, Tim!!! I’m so excited for you!!! I don’t know how to tell you to share a pic in a comment – I haven’t found a way to do that. BUT, you can send it to me (jules at gfJules dot com) and I can post it in the recipe itself and you can always post on social media and tag me. Can’t wait to see the pics!!!
~jules
Just made these last night, 12/20/17, my husband says that these are better than Sister Shubert rolls and he is right!! Awesome rolls….now I just have to make myself NOT eat them all. So happy to have GF rolls for ham this year. Blessings blessings and a very merry Christmas and holiday season!!! Sandra
Oh Sandra, I’m so happy you tried the recipe and that you both loved the rolls so much! Many Christmas blessings on you and yours, as well! Happy baking!!!
~jules
I made these today. I wanted to try them before Christmas because we have not found a great dinner roll. These were a hit with my family! We did not have apple cider vinegar but I tried with white. It was fine. We had a few warm straight out of the oven with butter. What a treat! A few of us cut them in half for lunch and made ham sandwiches. These will be made again soon!
So happy you all loved this recipe as much as we do, Amy! And good to know that white vinegar worked just fine!
~jules