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Gluten-Free Garlic Herb Cheese Rolls

These gluten-free rolls are the perfect companion to your next meal. Delicious as a side to any entree, soup, or salad, they will restore your faith that really good gluten-free breads do exist!
Course Breads, Side Dish
Cuisine Western
Keyword gluten-free rolls
Prep Time 30 minutes
Cook Time 25 minutes
Proofing 1 hour
Total Time 55 minutes
Servings 12 rolls
Author Lisa from A Day in the Kitchen


Dry Ingredients (volume measurements in the Recipe Notes below):

  • 275 g brown rice flour
  • 80 g tapioca starch
  • 60 g sorghum flour (buckwheat flour will also work)
  • 1 1/2 tsp xanthan gum
  • 1 tbs active dry yeast
  • 1/2 tsp salt
  • 2 tsp garlic powder
  • 1 - 1.5 tsp Italian seasoning

Wet Ingredients:

  • 3 eggs room temperature
  • 1 cup warm milk
  • 1/2 cup warm water
  • 3 tbs melted butter
  • 2 tbs honey
  • 1 tbs apple cider vinegar

Stirred in:

  • 1 1/2 cup grated sharp cheddar cheese

Brushed on before baking (optional):

  • 1 tbs melted butter
  • 1/2 tsp garlic powder
  • 1/4 tsp dried parsley

Brushed on after baking (optional):

  • 1 tbs melted butter


  • Combine all dry ingredients in a bowl. Set aside.
  • Add eggs, warm milk, warm water, melted butter, honey, and apple cider vinegar to a large mixing bowl. Mix until blended.
  • Add dry ingredients to the mixing bowl and mix until well combined.
  • Stir grated cheddar cheese into the dough.
  • Scoop 12 large spoonfuls of dough into a parchment lined baking dish.
  • Place in a draft-free warm location to rise, about 1 hour. Rolls should be at the height of the baking dish
  • Preheat oven to 400 deg F (200C).
  • In a small bowl, combine the 1 tbs butter, garlic powder, and dried parsley. Gently brush over the rolls.
  • Bake for 25 minutes, until the internal temperature reaches 200 deg F (93C).
  • Remove from oven and brush 1 tbs melted butter on hot rolls (optional).
  • Using the parchment liner, lift the rolls out of the pan to move to a cooling rack. Let cool 15 minutes before serving.
  • Tip: Use a fork to "perforate" the rolls so they pull apart easier.


  • Volume Measurements:
    •  2 1/2 cups brown rice flour
    • 3/4 cup + 1 tbs + 1 tsp tapioca starch
    • 1/2 cup + 1 tbs + 1 tsp sorghum flour
    • Please note that gluten-free recipes work best with weight measurements because they are more precise than volume measurements. Gluten-free baking requires more precision and can be less forgiving than baking with regular all-purpose wheat flour.
    • These volume measurements were made from spooning each of the flours into the measuring cups/spoons (so they are not packed) and leveling them off.
    • The volume measurements are approximate. Make slight adjustments to the recipe as needed, adding a bit more water or tapioca starch or brown rice flour to achieve the correct dough consistency.
  • You can substitute the melted butter in the dough with oil.
  • You can substitute the milk with a non-dairy milk.
  • If you don't want cheese, you can omit the cheese entirely and add more herbs.
  • You can use dried or fresh herbs (whatever you happen to have on hand).