Name: 6-Ingredient Gluten Free Bread Rolls
Prep time: 10 min
Cook time: 25 min
Total time: 1 h 35 min
Yield: 8
Cuisine: Bread
Ingredients: 500g Mulino Caputo Fioreglut Gluten Free Flour + extra for dusting; 440ml warm water; 8g fast action yeast (I use Allinsons Easy Bake Yeast); 2 tbsp olive oil (30ml) + extra for brushing; 1 tsp fine salt; 1 tsp caster sugar; Optional - seeds for topping the rolls, or you can leave them plain.

Gluten Free Bread Rolls

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Some of the softest, fluffiest gluten free bread rolls I have ever eaten, cracking this recipe made me VERY happy. They are a joy to eat, with a light crust and pillowy interior.

These gluten free bread rolls are perfect for filled sandwiches, soup dipping and dinner scooping. Plus they would be amazing burger buns as they hold together perfectly. No crumbly bread here.

They are also straighforward to make – all the ingredients get bunged in together and mixed. Then simply shape, prove and bake. Only one prove is needed for these rolls. In total. they’ll take you less than 2 hours to make and bake.

Which Flour Should I Use?

You need to use the Mulino Caputo Fioreglute Gluten Free flour for this recipe. Other gluten free flours will not work so please do not make any substitutions. It is magic!

Wheat allergy sufferers, please note this flour is not suitable for you, as it contains codex wheat starch. This is suitable for coeliacs (as the gluten has been removed and it’s fully certified) – read this article from Coeliac UK for more information.

Where Can I Buy This Magic Flour?

You can buy Mulino Caputo Fioreglut online from various retailers. And if you get lucky, you may also find it in small local Italian food shops and delis.

UK readers – I’ve linked Fifo above, who I’ve found it cheapest with and who I generally buy from. If you want to stock up on some other gluten free goodies at the same time, try The Gluten Free Grocer.

Non-UK readers – followers from across the globe have found it locally to them, so please google “mulino caputo fioreglut gluten free [your country]” to find suitable stockists.

It is more expensive than the mainstream gluten free flour brands, but is 100% worth it, in my opinion. It’s simple to work with and the resulting bread quality is top notch.

Which Yeast Do You Use?

I use fast action dried yeast when making these rolls. Generally, I use the Allinsons Easy Bake Yeast, which is widely available in UK supermarkets. It is gluten free. However other gluten free varieties will also work just fine.

Are These Gluten Free Rolls also Dairy Free/Egg Free/Vegan?

Yes – all of those :). The ingredients are Mulino Caputo Fioreglut flour, salt, water, oil, sugar and fast action yeast. Nice and simple! Plus optional seeds for decorating, if you wish.

Can I Freeze These Rolls?

Yes they freeze nicely. I like to slice them in half before freezing, then they are easy to pop in the toaster if you want to defrost one in a hurry. Or simply defrost at room temperature if you have time.

My Dough Is Very Sticky, Is That Right?

Yes you’ll find this a very sticky dough as gluten free flour due to the high hydration level. Gluten free flour is quite thirsty, so having that extra water content helps to keep the bread light and fluffy, rather than dry and crumbly.

Simply use lots of flour when shaping the dough into rolls, and then you should find you can handle it easily.

Gluten Free Bread Rolls Recipe

*Please note, this recipe is not suitable for wheat allergy sufferers as the Fioreglut flour contains gluten free wheat starch (fine for coeliacs – see Coeliac UK if you’d like to read more).*

This recipe makes 8 gluten free bread rolls, each enough as lunch for one person (with fillings or soup – or go for two if you are feeling really hungry). They are surprisingly filling!

They keep well for a couple of days, staying nice and soft. Simply store them in an airtight container or wrapped in cling film.

You can also freeze them and defrost when needed. I pre-slice the rolls in half, then toast the halves from frozen or allow to defrost at room temperature.

There are lots of pictures below the recipe to guide you through the stages. However, for any help along the way or if you have questions, please do message me. You can contact me on social media (@myglutenfreeguide) or email me at laura@mygfguide.com.

If you enjoy this gluten free bread rolls recipe, please leave a review on the recipe card below. It makes a world of difference to me :). And you can also share photos of your home bakes in my Cooking Club on Facebook.

Thank you!

Laura xxx

Makes 8 Rolls

6-Ingredient Gluten Free Bread Rolls

Prep Time: 10 minutes

Cook Time: 25 minutes

Additional Time: 1 hour

Total Time: 1 hour 35 minutes

Wonderfully soft and fluffy gluten free bread rolls, made using simply ingredients and an easy method.

Ingredients

500g Mulino Caputo Fioreglut Gluten Free Flour + extra for dusting
440ml warm water
8g fast action yeast (I use Allinsons Easy Bake Yeast)
2 tbsp olive oil (30ml) + extra for brushing
1 tsp fine salt
1 tsp caster sugar
Optional - seeds for topping the rolls, or you can leave them plain.

Instructions

Using a standmixer with dough hook attachment (or mixing bowl, wooden spoon and strong arm!), add all your ingredients to the mixer bowl. Mix for about 3-4 minutes until you have a smooth dough. It will be a very soft, sticky dough.

Line a deep oven dish (I used a rectangular roasting tray, at least 6cm deep) with non-stick baking paper. Then use a spatula or dough scraper to break off approx 120g dough. Flour your hands well and form the soft dough into a roll shape. Then place into the lined oven dish.

Repeat with all the dough until you have 8 balls of dough, arranged in two lines of four (any arrangement is fine, but this was you get more even shapes after proving). Ensure you leave some space between them as they will double in size during proving.

Cover with a dampened tea towel or cloth, then leave to prove for about 1 hour, or until they have doubled in size. On a cold day it may take slightly longer, on a warm day slightly less.

Once proved, preheat your oven to 200C (fan). Lightly brush the tops of the rolls with oil and scatter with seeds if you wish. The oil will encourage browning - it's not essential and you can just stick the seeds directly to the rolls if you prefer, but will give a nice golden top. See images below for the with/without oil finish.

Place on the lower shelf of the oven and bake for 25 minutes. After this time they should be golden and the bottom of the rolls will sound hollow when tapped.

Remove from the oven and set on a wire rack to cool...or enjoy them straight away if you want a lovely warm roll treat! Once fully cooled, store in an airtight container (or wrapped in cling film) and they will stay nice and soft for a couple of days. You can also freeze them.

Notes

You must use the Mulino Caputo Fioreglut gluten free flour for this recipe. Other plain gluten free flour blends will not work.

The exception is the Juvela White Mix, which has similar ingredients and would probably work well - however I have not tried it on this particular recipe.