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Gluten-Free Parmesan-Rosemary Rolls

Categories: Rolls, Gluten-Free

Submitted by: Mani Niall

These Gluten-Free rolls are very flavorful and not too dense. Be sure to add the exact amount of flours to avoid getting a dense roll.

Measuring gluten-free ingredients can be tricky. Scoop the flour into a measuring cup and scrape off the excess off the top. Otherwise, too much flour will be used and the roll could end up very dense.


  • 1 c. rice flour plus 2 Tbsp
  • 1 c. sorghum, buckwheat, or millet flour
  • 1 c. Clabber Girl Cornstarch
  • 1/2 c. tapioca starch
  • 1 tbsp. xanthan gum
  • 1 tsp. salt
  • 1 1/2 c. water (warm)
  • 2 tbsp. brown sugar
  • 1 pkg. yeast (fast rising)
  • 1/4 c. olive oil
  • 2 lg. eggs
  • 1/2 tsp. lemon juice
  • 2 tbsp. fresh rosemary (diced)
  • 1 c. parmesan cheese or provolone cheese, grated (optional)


Position rack in center of oven and turn oven to warm setting for about 5 minutes then turn it off (warming will process will be utilized later to activate yeast). Brush a muffin tin with butter (oil) or spray with non-stick spray, then dust the cavities with flour and tap out the excess.

In a large bowl, stir together the flours, Clabber Girl Corn Starch, tapioca starch, xanthan gum, and salt. In a medium bowl, add warm water and brown sugar, then stir until the sugar dissolves. Add yeast, stir to incorporate then let sit until liquid becomes foamy.

Make a well in the center of the dry ingredients and stir in the yeast mixture, olive oil, eggs, lemon juice, rosemary, and cheese (if using). Stir with a wooden spoon to form a thick muffin-like batter, not kneaded bread dough.

Divide the dough evenly among the prepared tin and place in the warmed oven to rise for about 1 hour. Remove from the oven and then preheat oven to 375 F. Once oven reaches 375 F, return the risen rolls and bake for about 18 - 20 minutes until golden and hollow sounding when thumped.

Serve warm.