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Dinner Rolls



⅔ cup warm water

1 Tbsp dry active yeast

3 large eggs

¼ cup oil

1 cup rice, almond, or soy milk

1 Tbsp agave, xylitol, or granulated sugar

2 cups oat flour

1 cup potato starch

½ cup brown rice flour

1 Tbsp xanthan gum

1 tsp kosher salt

Egg Wash

1 large egg

2 Tbsp water


• sesame seeds

• minced onion

More fiber please… Slice and toast these rolls and you’ll wonder if GF people are deprived of read after all.


  1. Preheat oven to 350°.
  2. In a small bowl, combine warm water and yeast.
  3. In the bowl of an electric mixer, beat eggs together for 1 minute. Slowly add oil, milk substitute, agave, and yeast mixture. Mix for 2 minutes.
  4. In a separate bowl, mix flours and xanthan gum and add to mixture. Continue mixing for 1 to 2 minutes or until well combined.
  5. Spray or grease small round roll tins. (Roll tins are a bit wider and shallower than muffin tins.) Scoop batter into roll tins and flatten a bit.
  6. Egg wash: In a small bowl, whisk together egg and water; brush onto rolls. Sprinkle with desired toppings.
  7. Bake in preheated oven for 35 minutes.

Tip: This recipe doubles and triples easily. 1 egg wash is sufficient for a triple recipe.