These pull-apart gluten free parmesan rolls are soft, fluffy, and brushed with a savory parmesan butter. They make an ideal companion to nearly any meal, and once you try one it’s easy to see why they disappear quickly. This recipe yields 9 tender, buttery rolls and can be made dairy free using vegan substitutes.
Gluten free bread can be intimidating for beginners because small mistakes often lead to gummy or crumbly results. The right recipe and technique make all the difference. This parmesan roll recipe is straightforward, doesn’t require hours of hands-on time, and produces consistently satisfying results whether it’s your first time or you’ve baked gluten free bread many times before.
Want more gluten free rolls? Try the sesame seed rolls or the crunchy French rolls for more variety.
Why this recipe is the best!
Buttery parmesan rolls that are both gluten free and dairy free are rare, but these deliver on flavor, texture, and convenience. Nine rolls bake together in a round pan and are satisfying to pull apart and serve warm. They’re fast to prepare and make a lovely addition to any dinner. Highlights:
- Only about 30 minutes of prep time.
- Makes 9 soft, fluffy, warm rolls.
- Leftovers can be reheated and enjoyed up to two days later.
- Perfect pull-apart format for sharing at the table.
Pro tips for making these rolls
1. Weigh ingredients
Using a digital scale for ingredients listed by weight ensures consistent results. If you have weight measurements available, use them.
2. Use room temperature ingredients
Bring eggs and other refrigerated ingredients to room temperature before mixing (but keep butter melted as directed). This helps ingredients combine evenly.
3. Mix the batter for a full 3 minutes
After the ingredients are combined, mix on medium speed for three minutes. This incorporates air and creates the light, fluffy texture these rolls are known for.
4. Watch the tops while baking
Check the rolls at about 20 minutes. If the tops are already golden brown, loosely cover with foil to prevent over-browning for the remainder of the bake time.
5. Helpful tools
Tools that make this recipe easier include a digital scale, stand mixer, spatula, and a 9″ round baking pan.
Ingredients & substitutions
- Gluten free flour mix – Use a reliable gluten free bread flour mix. The mix used here is a specific blend; other mixes may work but weren’t tested with this recipe.
- Xanthan gum – Important for texture in this recipe; no direct substitute is recommended.
- Sugar – Granulated sugar is used; low-carb sweeteners such as Swerve can substitute if desired.
- Instant yeast – This recipe requires instant (rapid rise) yeast. It is not interchangeable with active dry yeast in this method.
- Salt – Can be omitted for low-sodium needs, but it enhances flavor.
- Garlic powder – Adds savory depth; omit only if necessary.
- Vegan butter – Melted vegan butter creates the tender crumb and flavorful topping.
- Egg – The recipe uses one large egg. If you want to experiment with egg substitutes, results may vary; JUST Egg is one option to try.
- Apple cider vinegar – Used for acidity to help structure; no direct substitute is suggested.
- Vegan parmesan cheese – A grated dairy-free parmesan was used for the topping; it contributes a distinct flavor.
- Dried parsley – Optional garnish; it adds color and a hint of herbiness.
Exact measurements and step-by-step instructions are provided in the recipe card below.
Note about instant yeast
This recipe specifies instant yeast. Instant yeast and active dry yeast behave differently, so do not substitute them directly without adjusting the method.
Mixing
Start by combining the dry ingredients—gluten free flour mix, xanthan gum, sugar, instant yeast, salt, and garlic powder—in the bowl of a stand mixer and mix briefly on low for about 15 seconds. Add the warmed water (about 110°F), melted vegan butter, egg, and apple cider vinegar, mixing again on low for another 15 seconds. Scrape the bowl and then mix on medium speed for 3 full minutes to aerate the batter and improve texture.
Prepare a 9″ round baking pan with cooking spray. Using a 1/3 cup measure, portion 9 mounds of batter into the pan—place one mound in the center and arrange eight around it. Allow the rolls to rise for 30 minutes until they increase in size by roughly 50%. Near the end of the rise, preheat the oven to 400°F.
While the rolls are rising, make the topping by mixing melted vegan butter, dairy-free parmesan, garlic powder, salt, and dried parsley. Brush the mixture over the risen rolls just before baking.
Baking & serving
Bake at 400°F for about 30 minutes, or until an instant-read thermometer inserted into the center of a roll reads between 205°F and 210°F. Check at 20 minutes and cover loosely with foil if the tops are browning too quickly. Serve the rolls warm for best flavor and texture.
Storing
Store leftover rolls covered at room temperature for up to two days. Reheat individually in the microwave for 30 seconds or cover and warm in a 200°F oven until heated through.
FAQ’s
Allow the rolls to rise for 30 minutes; they should increase by about 50% before baking.
If rolls are dense, it may be due to under-mixing. Mixing the batter on medium for a full 3 minutes incorporates air and helps produce a lighter crumb.
A common homemade mix for gluten free bread includes white rice flour, brown rice flour, tapioca flour, cornstarch, and potato flour. Use a tested ratio for best results.
Other roll recipes you may like!
Recipe
Enjoyed this recipe? Leave a review and rating! If you post your results, tag the creator on Instagram or share photos with the community.
Pull-Apart Gluten Free Parmesan Rolls (Dairy Free)
Ingredients
For rolls:
- 325 grams gluten free flour mix (about 2 3/4 cups)
- 1 1/2 teaspoons xanthan gum
- 11 grams granulated sugar (about 1 tablespoon)
- 2 teaspoons instant yeast
- 1/2 teaspoon salt
- 1 teaspoon garlic powder
- 1 cup water, warmed to 110°F
- 2 tablespoons vegan butter, melted
- 1 large egg
- 1 teaspoon apple cider vinegar
For topping:
- 5 tablespoons vegan butter, melted
- 4 tablespoons vegan parmesan, grated
- 3/4 teaspoon garlic powder
- 1/4 teaspoon salt
- 1/2 teaspoon dried parsley
Instructions
For rolls:
- In the bowl of a stand mixer, add the flour mix, xanthan gum, sugar, yeast, salt and garlic powder. Mix on low speed for 15 seconds.
- Add the water, melted vegan butter, egg and apple cider vinegar. Mix on low for 15 seconds, then scrape down the bowl.
- Turn mixer to medium and mix for 3 minutes.
- Spray a 9″ round baking pan with cooking spray.
- Using a 1/3 cup measure, place 9 mounds of batter in the pan: one in the middle and eight around it.
- Set aside to rise for 30 minutes until the rolls have increased by about 50%.
- Toward the end of the rise, preheat the oven to 400°F.
Make topping:
- In a small bowl, combine the melted vegan butter, dairy-free parmesan, garlic powder, salt and parsley.
- Brush the topping evenly over the risen rolls.
- Bake 30 minutes, or until an instant-read thermometer registers 205°F–210°F. If the tops brown too quickly, cover loosely with foil after 20 minutes.
- Serve warm.
Notes
- Use the flour mix specified for reliable results; other mixes may work but weren’t tested.
- Measure by weight where weights are given.
- Room temperature ingredients (except melted butter) help the batter come together smoothly.
- Mixing on medium for 3 minutes produces a lighter roll.
- Arrange one mound in the center and eight around it for even baking.
- Check at 20 minutes and cover with foil if the tops are browning too fast.
- Store covered at room temperature up to 2 days; reheat in the microwave or low oven.
Nutrition
|
Carbohydrates: 26 g
|
Protein: 5 g
|
Fat: 9 g
Share your photos and tag the recipe creator if you’d like to show how yours turned out.