Gluten Free Rosemary Rolls

Gluten-Free Rosemary Rolls

These Gluten-Free Rosemary Rolls are soft dinner rolls flavored with fresh rosemary. They pair well with any holiday meal!

3.42 from 24 votes
Gluten Free Rosemary Rolls
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Rosemary Rolls

Prep Time45 mins
Cook Time1 hr 40 mins
Total Time2 hrs 25 mins
Course: Side Dish
Cuisine: American
Servings: 8 Rolls
Calories: 227kcal


  • 3 tablespoons melted unsalted butter , divided*
  • teaspoons active dry yeast
  • ½ teaspoon granulated sugar
  • ½ cup milk , heated to 100-110°F*
  • cup white rice flour
  • cup brown rice flour
  • ½ cup arrowroot powder/starch
  • ¼ cup tapioca flour
  • 2 tablespoons sorghum flour
  • teaspoons xanthan gum
  • 1 teaspoon baking powder
  • ½ teaspoon kosher or fine sea salt
  • 1 tablespoon chopped fresh rosemary , plus more for garnish
  • 2 tablespoons honey
  • 1 large egg , room temperature
  • 3 tablespoons avocado oil (or canola/vegetable/olive oil)
  • Flaky sea salt , for garnish


  • Preheat the oven to 350°F and grease an 8x4-inch loaf pan with 1 tablespoon butter.
  • Add the yeast and granulated sugar to the bowl of a stand mixer. Slowly pour in the milk, making sure the yeast is moistened. Let sit for at least 15 minutes to "bloom" as you prepare the other ingredients.
  • Add the flours, arrowroot, xanthan gum, baking powder, and salt to a medium bowl. Whisk well to combine, then whisk in the chopped rosemary.
  • When the yeast has bloomed (is very foamy), add the honey, egg, and avocado oil. Use the paddle attachment to mix on medium low speed until combined.
  • Add the flour mixture and mix on low until combined. Stop the mixer and scrape down the bowl, then mix on medium speed for 1 minute.
  • Use a spatula to scrape down the sides of the bowl and form into a ball (dough should form easily) and turn the dough ball out onto a well-floured surface.
  • Sprinkle the top of the dough with additional gluten-free flour, flatten it into a rectangle, and use a knife to cut the dough into 8 equal pieces.
  • Use well-floured hands to roll each piece of dough into a ball (best results if you squish/flatten the dough in your hands first, then roll into a ball). Place the dough ball in the prepared baking pan and repeat with the remaining dough balls. Dust your hands with gluten-free flour, as needed, to keep them from getting sticky.
  • Place the dough to rise in a warm spot (I like mine to rise on top of my preheated oven) and cover loosely with plastic wrap or a clean kitchen towel. Let the rolls rise for 1 hour.
  • After rising, brush the tops of the rolls with 1 tablespoon melted butter. Bake for 20-24 minutes.
  • Brush with the remaining tablespoon of melted butter and sprinkle the tops with flaky sea salt and more chopped rosemary. Remove from the pan and serve hot or warm.
  • Store leftover rolls in an airtight container for up to two days or wrap them in plastic wrap and place in a freezer bag to freeze.


*For dairy-free rolls, use unsweetened coconut milk beverage in place of the milk. Brush the pan and tops of the rolls with a small amount of oil instead of butter.


Nutrition Facts
Rosemary Rolls
Amount Per Serving
Calories 227 Calories from Fat 99
% Daily Value*
Fat 11g17%
Saturated Fat 3g15%
Cholesterol 33mg11%
Sodium 216mg9%
Potassium 140mg4%
Carbohydrates 29g10%
Fiber 2g8%
Sugar 5g6%
Protein 3g6%
Vitamin A 195IU4%
Calcium 46mg5%
Iron 0.5mg3%
* Percent Daily Values are based on a 2000 calorie diet.

This recipe for Gluten Free Rosemary Rolls can also be found on What The Fork Food Blog.

Disclaimer: All nutrition facts on Gluten Free & More are meant only as a guide and may differ depending on product brands used or ingredient substitutions. Some errors may occur, so you are encouraged to confirm the recipe’s ingredient and nutrition suitability for your own diet.
Have you tried this recipe? Give it a star rating and let us know your thoughts in the Ratings & Reviews section below.
Tags: Dinner Rolls Optionally Dairy Free Rosemary Shay Lachendro
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  1. March 2, 2022

    My daughter and I are GF for several years now. Most recipes disappoint mightily but this was a winner! Probably the closest to “real” bread I have baked. Even my non-GF husband said this is a keeper. Thank you!

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