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Gluten Free Garlic Rolls

Updated: Mar 25

These rolls are crispy on the outside and soft on the inside. Perfect as a side with dinner with so many meals, especially soup. I served with my Gluten Free Stuffed Eggplant. The best part of these rolls is they are easy to make.

This recipe works best if you measure in grams. Measure flour out of package. Once measured, transfer to another bowl and sift back into original bowl.

Add xanthan gum and baking powder if you can use it. If you are using the substitute, you will add later. Measure yogurt in grams and add to bowl. If you are using baking powder substitute, add now as it is sizzling. Mix well, but be gentle.

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Flour will become crumbly. If it's too dry and not coming together, add a small amount of water. Keep adding water very little at a time as necessary. With your hands, mix dough until you can form a ball. Dough will be sticky, that's ok.

Sprinkle some Tapioca flour on a clean, dry, flat service. Place ball of dough onto flour and sprinkle a little flour on top of dough. Knead dough gently until smooth. Don't overwork the dough.

Cut dough in half.

Cut first ball of dough into 4 even pieces. You will do the same with the second later. Slightly wet your palms from the bowl of warm water and roll one small piece of dough into a ball. Place it onto a baking sheet lined with parchment paper, sprayed with olive oil. Continue to do this until you have 8 balls of dough.

Lightly brush olive oil over the balls of dough. Place pan into a preheated 350 degree oven and bake for approximately 30 to 45 minutes. About 3 minutes before rolls are done, you will remove them from the oven to coat with garlic butter.

Melt butter in a small bowl. Add garlic powder, salt and parsley to taste. Mix well.

Three minutes before rolls are done, remove from oven. Coat well with garlic butter mixture and place back in oven to cook the remaining 3 minutes. Remove and allow to cool for a bit.

Serve the delicious crunchy on the outside yet soft on the inside rolls warm with dinner. I served with my Gluten Free Stuffed Eggplant. Enjoy.


200 grams Gluten free measure for measure flour

1/2 teaspoon Xanthan Gum

180 grams Plain Whole Milk Greek Yogurt

1 teaspoon baking powder or (substitute 1 teaspoon lemon juice with 1/4 teaspoon baking soda - I use substitute due to allergies)

Tapioca flour for kneading dough

Water to add to dough if necessary

Warm water - for hands for rolling dough

2 tablespoons butter

Salt to taste

Garlic Powder to taste

Parsley to taste

Olive oil for spraying

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