Gluten Free Potato Rolls


  • 1 1/2 cups water, heated to 110F
  • 1 tablespoon dry active yeast
  • 3 1/2 tablespoons sugar
  • 3 1/2 cups gluten free flour, I used Bobs Red Mill 1:1
  • 3 tablespoons potato flakes
  • 1 teaspoon salt
  • 1/3 cup powdered milk
  • 1/4 cup butter, melted
  • 1 egg

YIELD: 12 rolls


Add the yeast and sugar to the warmed water, let activate for 5 minutes

Add the rest of the ingredients to the bowl of a stand mixer, add the yeast mixture.

Mix for 3 minutes. The dough should be sticky and softer than regular dough.

Using floured hands, divide the dough into 12 equal pieces and form into balls.

Place in a 9X13 baking pan and cover the pan with plastic wrap or kitchen towel.

Allow to rise in a warm location until doubled in size, about 20-30 minutes.

When the rolls have almost doubled in size, preheat the oven to 350F and bake for 15-20 minutes, until golden brown on top and fully done inside.

Remove from the oven and brush with melted butter.

Recipe inspired by a Gluten-Free Roll recipe by

Colleen Saltarelli

Colleen is an ISSA Certified Nutrition Coach, Culinary Institute of America Graduate and Your Gluten-Free Celiac Sidekick.

*Nutrition information can vary for a recipe based on factors such as precision of measurements, brands, ingredient freshness, or the source of nutrition data. We strive to keep the information as accurate as possible, but make no warranties regarding its accuracy. We encourage readers to make their own calculations based on the actual ingredients used in your recipe, using your preferred nutrition calculator. The author(s) of the website are not registered dietitians or medical professionals. Any recommendations are made based on our research or personal experience, but shall not be construed as medical or nutritional advice. You are fully responsible for any actions you take and any consequences that occur as a result of anything you read on this website. Please see Nutritional Disclaimer page for more information.

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