Gluten free bread recipe for rolls

Gluten free bread roll with butter and cheese

Of all the gluten free bread recipes I have baked and eaten over the last 50 years this still remains my absolute favourite! It is also very versatile as I have substituted different gluten free flours if I am out of stock of one of those listed.

Quick and easy to prepare, and only taking 20-25 minutes to bake, you can have these bread rolls on the table in less time that it takes to go shopping. There is no need to leave it to rise or prove.

If you have allergies to milk or eggs you can vary this recipe to make it safe for your own diet. I use almond milk instead of cow's. You could replace the egg with the flax mixture I provide here


  • 1/2 cup quinoa flour 
  • 1/2 cup potato starch flour
  • 1/2 cup tapioca flour
  • 1 tablespoon caster sugar (fine sugar)
  • 2 tsp xanthum gum
  • 2 tsp gluten free baking powder
  • 1/2 cup vegetable oil
  • 1/2 cup milk or milk substitute
  • 1 egg
Ingredients for gluten free bread rolls


gluten free bread rolls on baking sheet

Preheat the oven to 180oC, 350oF or Gas Mark 4.

Sieve the flours into a bowl along with the xanthum gum and baking powder. Add the sugar.

In a jug beat the egg and add the oil and milk. Whisk together.

Pour the wet ingredients onto the dry and mix until combined (don't overmix with an electric mixer).

Drop spoonfuls of the mixture, well spaced, onto an ungreased baking sheet (or muffin tins if you prefer a more shapely bread roll). I like to sprinkle the tops with a speciality salt or seeds.

Bake for 20-25 minutes until browned and puffed up.

Leave to cool on a wire rack if you can wait. I usually cant'!

These quantities will make 6 rolls.

They are best eaten the day they are made but will keep in a sealed box overnight. You could double the recipe and freeze the rolls that you won't eat straight away. If you slice them in half before freezing they won't take long to defrost.

gluten free bread rolls cooling on rack


This gluten free bread recipe will work with quite a variety of flours. Following the recipe as given will give you a light brown bread with a slightly savory flavor.

You can substitute the quinoa with chick pea (gram flour). You may also like to substitute half the tapioca with more quinoa flour. With these changes to the original recipe you will achieve a very light textured pale lemon colored gluten free bread roll.

You can use fava bean flour (from broad beans) but I like to grind black eyed peas in my wondermill. They add a slightly more savoury taste and tiny speckles in the dough.

Another substitution that can be made is to use Sorghum flour instead of the tapioca starch.

More bread pages on this site

Other pages about gluten free bread on this site include...

For your Book Shelf

- - Gluten free bread recipe


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