Gluten Free Yeast Free Dinner Rolls Recipe

Gluten Free Yeast Free Dinner Rolls Recipe

This recipe for gluten free yeast free dinner rolls comes from reader Amanda Loeffler, who writes,

A Gluten Free Yeast Free Dinner Rolls Recipe is like creating a unicorn, or so one of my Chefs in Culinary School has told me when I told him what I was making one day in class. Since I love proving people wrong as several people I truly look up to like to do as well, I decided to take a recipe for Mayo’s Farm Squash Rolls and turn them into a gluten free, dairy free, yeast free Bread Roll Recipe.

When Amanda first sent me a picture of these rolls and told me what she had done, I did a little happy dance. I love it when folks send me new recipes they’ve made with my gfJules Flour, but especially when they seemingly do the impossible — like making these rolls not only gluten free, but also yeast free and vegan!

I asked her for the recipe and couldn’t wait to try for myself. As you can see from my photos, these gluten free yeast free dinner rolls turned out as yummy as I’d hoped.

gluten free yeast free dinner rolls in basket - gfJules

I’ve written the recipe according to the method I used to prepare it, and added Amanda Marie’s notes where helpful. The resulting rolls are soft and biscuit-like, just begging for butter and jelly or for perfect for complementing your dinner table.

gluten free yeast free dinner rolls plated - gfJules

So just in time for Thanksgiving, I give you Amanda’s Gluten Free Yeast Free Dinner Rolls Recipe. Don’t let any dietary restriction stand in the way of you baking what you need (and want) this Thanksgiving!

gluten free yeast free dinner rolls Thanksgiving - gfJules

gluten free yeast free dinner rolls Thanksgiving - gfJules

Gluten Free Yeast Free Dinner Rolls Recipe

Yield: 24 rolls
Prep Time: 2 hours
Cook Time: 12 minutes
Total Time: 2 hours 12 minutes



To prepare the squash, preheat oven 375°F and lightly oil the bottom of a baking sheet or dish (9×13 glass dish works well). Fill bottom with 1/2 inch of water.

Wash the squash and cut in half lengthwise. Scrape out the seeds and strings from inside. Place cut-side down in baking dish and cook for 30-45 minutes, depending on the thickness of the squash. The inside should be fork tender.

When cooked, remove and turn cut sides up to allow the squash to cool.

When cool enough to handle, cut the soft insides of the squash out, or scrape for spaghetti squash. Purée squash in a blender or food mill, or mash until smooth with a potato masher or fork. This process should yield 1/2 cup of squash purée. Set aside.

Amanda notes:

When you are baking without yeast, your prep and bake time is cut WAY down because there is no need to proof anything. Your goal should be to get your rolls in the oven asap.

Preheat the oven to 450°F or 400°F if baking in a convection oven.

Whisk together the gfJules Flour, sugar and salt in a large bowl. Make a well in the middle and pour in baking soda, baking powder and club soda. There is a lot of leavening (baking powder and baking soda), so be prepared for bubbles as soon as the liquid is added!

Amanda notes:

FYI - it will remind you of the volcano science fair project we all did in middle school so use a really deep bowl.

Next stir in puréed squash and butter. Mixed with a stand mixer or use a wooden spoon and strong muscles! It will gradually become a soft, sticky dough.

Prepare a large cookie sheet by lining with parchment paper. Flour a clean counter or pastry mat with more gfJules Flour, then scoop out equal portions of dough one at a time, rolling in the flour to make smooth rolls. Amanda measured 2-ounce rolls; they can be larger or smaller, but should be roughly equal in size for even baking. Two-ounce rolls (about the size of a child's fist) will yield 24 rolls.

Once all the rolls are formed, brush them with melted butter and bake them for 12-15 minutes, or until lightly browned and risen. Do not overbake!


Amanda notes:

Serve this Gluten Free Yeast Free Bread Recipe and eat this gluten free yeast free bread recipe hot, folks. They are heavenly! They are also great for FALL!

I hope you love this recipe as much as we do! 

Pin it for later!

A reader shared this seemingly impossible recipe with me and I'm thrilled to share it with you! These Gluten Free Yeast Free Dinner Rolls are truly amazing!


gluten free yeast free dinner rolls pinterest - gfJules

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39 thoughts on “Gluten Free Yeast Free Dinner Rolls Recipe

  1. Pingback: Yeast: answering the questions that also arise - gfJules

  2. Pingback: Gluten Free Yeastless Bread Recipes - Gluten free recipes - gfJules - with the REAL Jules

    • Hi LivvieJane, as with any yeast-free bread, they are more like a biscuit-y texture than an open-crumb texture, but they are not dense or heavy. I hope you love the recipe!

  3. Like a Unicorn 🦄, which I saw a sculpture of just today (!!) this recipe has everything I sought to use and ACTUALLY HAVE ON HAND here in the kitchen. That means a lot. I bought a wonderful healthy gluten-free mix at .33 a serving the other day at our local health food store. My one niece is gluten-free and I’m so excited to bake for her. Big build up as I got all the ingredients ready and then once I tried to use the yeast it did not bubble. Its expired ;( so I am super excited to try this recipe tonight. I already have fresh baked pumpkin on hand. What a miracle! I’ll comment back once I try the recipe itself. Thank you so much and bless your abundant Thanksgiving time.

    • Hi Tricia, I haven’t worked with canned butternut squash before, but my concern is that it might be to wet or soggy; frozen butternut squash cubes work ok though.

  4. I followed the recipe exactly with very good results. The only thing I changed was temp (and I used another GF flour). I started at 450, and immediately turned down to 425 (parchment paper restriction). I did 2 trays and swapped shelves in oven after 6 minutes. I then removed parchment and cranked it back up to 450 until they turned a nice golden brown! Perfect!! Thank you!!

  5. Hi. I tried these rolls after searching everywhere for something I can eat! Can’t have yeast, gluten or dairy and eggs. While I am OK with what turned out, cuz at least its something, mine certainly didn’t look like yours. I don’t claim to be a baker nor cook, but I did everything as described and came up with 24 rolls so it would be as close to the recipe as I could get it. Mine are very flat though, and seem very dense. They didn’t fluff at all. Baked for 15 minutes cuz they were still very pale looking at 12.Any ideas?

    • Hi Sandy, a couple questions: did you use my gfJules Flour? It makes a big difference in recipes, particularly those missing helpful baking ingredients like eggs. Also, is your baking powder and baking soda fresh? If they’re not fairly new, I’d suggest getting new containers for next time. It’s amazing how humidity and exposure to air can age those chemical leaveners and leave you with flat results. To get more color in the top of the rolls, brush with oil next time. I hope these tips help!

      • Yes, I only use your flour for all my baking and both my baking soda and powder were fresh, however I live in a basement apt and it does tend to get humid down here. Maybe that is what it was. I did use the Earth Balance on top of the rolls. My rolls ended up looking like large sugar cookies. I am still eating them, but its like eating a non-flakey biscuit

        • Reviewing the recipe again, I wonder if maybe your squash was extra moist. Next time, press the combed squash against a colander or even layered between paper towels to release extra moisture. Also, do you weigh your flour or measure it using a cup? If weighing, one cup of my flour weighs 135grams; if using a cup, spoon the gfJules Flour into the measuring cup and then level off with a knife — this should help you measure it most accurately. The good news is that there are variables like squash in this recipe, so I have hope that next time they’ll turn out better for you, and at least they still tasted good even if they were flat! 🙂
          Let me know how it goes!

    • Hi Donna, yes, you can absolutely make them ahead and freeze them. Did you want to freeze the dough or the baked out rolls?

        • Hi Donna, you could bake the rolls and let them fully cool, then put them in zip-top bags with the air pressed out of the bag. When you want to serve, wrap them in a tea towel and warm gently in the microwave or wrap that in foil and warm gently in the oven.

  6. I made these last year and even the gluten eating family members liked them. I plan to do them again for the holidays…what do you suggest for them being less flaky? We couldn’t pick them up without them falling apart. Still tasty though. 🙂

    • Glad they were tasty, Terry! I’m not sure what to say about the falling apart thing – I didn’t have that issue with mine. Maybe make them a bit smaller? You’ll need to dial back the bake time then, too, though. Let me know what you work out!

    • Yes, absolutely! Earth Balance and regular butter have the same moisture ratio, so they are an even exchange. Happy Baking!

    • Yes Lori! That will work just fine if they are well covered so they don’t dry out. I would let them come to room temp before baking for best rise.

      • It took me a while to get back, but the recipe worked for me at 350 really well. I had to keep checking it as it had to be cooked longer and I ended up losing track of time lol so I’m not sure how much longer I actually had to bake them for but it didn’t take too long.

    • Hi Phill, I think so. You can see from the photos that they turn out pretty rounded anyway – they would make nice yeast-free hamburger buns!

  7. To make these rolls easier, I cook and puree the squash (several) all at once on a gf baking day. Then I freeze it in half-cup (or 1cup) Food Saver packages. I can then make these rolls “last minute” by thawing the squash in the microwave, mixing and baking while the main course is cooking…in a crock pot, kettle on the stove, or being pressure cooked. A real delicious addition to any home cooked, gf meal!

  8. I made your bread in my breadman machine GF cycle. It rose very nicely in the machine but at one stage it just went down and stayed that way. I still ate it, it is good, but I am sure puzzled about why this happened.

    I thought it might be my machine so I made another recipe, this did not happen.

    Any ideas. I live in London ON and wondered it the altitude might be a problem.

    I am not all that swift about breadmaking.

    • Hi Terri,
      Were you using my gfJules flour blend? It makes all the difference in the world. Also, this is a recipe for dinner rolls – are you saying you baked it off as a loaf in a bread machine? Without yeast, I don’t think this recipe would work particularly well baked off as a loaf. Try it as dinner rolls, and definitely use my flour. The altitude shouldn’t affect it at all. Hope that helps, but here is some more info on baking homemade gluten free breads: