Best Gluten-Free Sandwich Rolls ~ Vegan options

If you need a great-tasting gluten-free sandwich roll, burger bun, or dinner roll, you are reading the right post. These are the real deal. I’m not kidding when I say these are the best…and I feel like I’ve tried them all!

Can you believe they are gluten and dairy-free by looking at them? Completely egg-free option as well, and no change in the texture or flavor. The rolls shown here are egg-free.

Tender rolls with a nice chewy texture without being rubbery or needing a drink to wash it down.  Gluten-free people, you know what I’m talking about!!

I am not kidding when I say I have trouble not eating too many of these; they are fantastic. The recipe is a little more time-consuming than some, but you end up with a freezer full of rolls for sandwiches, hamburgers, garlic bread, toast in the morning, or as a roll with some butter/jam.

It helps if you purchase some English muffin rings; 4-inch rings were used here.
I bought mine online quite a few years ago.

You can also make your rings with sheets of foil. Fold the foil several times for strength and end about 1 inch wide. Tape ends together with masking tape to form a 4-inch circle.

One recipe I have uses Ramekins, but I don’t find these to work well. Homemade rings out of foil will work fine. I used them many times before I bought the rings. The rings are not expensive and well worth the investment, especially if you end up making these often.

If you count Weight Watcher points, add 6 points for each roll.

To Make These Gluten-Free Sandwich Rolls, You Will Need These Ingredients:  

• Vegetable Shortening
• White or brown rice flour (I prefer brown rice)
• Potato flour (not potato starch)
• Tapioca flour
• Sugar
• Xanthan gum
• Dry milk powder (any dry nondairy milk substitute will work; I used coconut milk powder)
• Salt
• Sugar
• Hot water
• Yeast
• Shortening (I use Spectrum)
• Water
• Vinegar
• Eggs or egg substitute

Print Recipe

5 from 2 votes

Best Gluten-Free Sandwich Rolls

Servings: 14 Rolls

Ingredients

• 2 cups white or brown rice flour I prefer brown rice
• 2/3 cup potato flour not potato starch
• 1/3 cup tapioca flour
• 1/4 cup sugar
• 3 1/2 tsp xanthan gum
• 2/3 cup dry milk powder  any dry nondairy milk substitute will work, I used coconut milk powder
• 1 1/2 tsp salt
• 2 tsp sugar
• 1/2 cup hot water
• 1 1/2 Tbsp yeast
• 1/4 cup shortening I use Spectrum
• 1 1/4 cups water
• 1 tsp vinegar
• 3 eggs or any egg substitutes

Instructions

• Grease muffin rings and baking sheet (I used Spectrum Organic Vegetable Shortening)
• Combine flour, sugar, xanthan gum, milk powder, or milk powder substitute, and salt in the bowl of a heavy-duty mixer. Use your strongest beaters.
•  Dissolve the 2 tsp of sugar in the 1/2 cup of hot water and mix in the yeast.  Set aside while you combine the shortening and 1 1/4 cups water in a small saucepan. Heat until shortening melts.
•  With the mixer on low, blend dry ingredients. Slowly add shortening and water mixture and the vinegar.  Blend.
•  Add eggs or egg substitutes. Blend.
• Add the yeast mixture and beat at the highest speed for 2 minutes.
• Place mixing bowl in a warm place, cover with plastic wrap and a towel. Let the dough rise until doubled, about 1 -1 1/2 hours.
•  After rising return the dough to the mixer and beat on high for 3 minutes. Spoon the dough into greased rings 1/2 full.  The dough is sticky, use your finger and a spoon to smooth out.
•  Let rise until the dough is slightly above the top of the rings. Bake in a 375-degree oven for 20 -25 minutes. Remove from pan with a metal flipper to a wire rack, leaving rings around the rolls.
• Let cool a bit.  Remove rings or foil by sliding a small sharp knife around the edge of the rolls.

Notes

These cut best when completely cool using a bread knife.

Nutrition

Serving: 1Roll