No Yeast Gluten-Free Rolls Recipe

adapted from Levana Cooks, using Garden Vegetable Levana Nourishments

gluten-free rolls

Gluten-free rolls is something I am constantly tinkering with.

I’m terribly sorry to say:

Commercial gluten-free bread and gluten free rolls are really subpar, on every level:

Let’s see: The ingredient selection (First ingredient: potato starch, corn starch?!?), the unjustified high price (again: for potato starch, corn starch?), the poor flavor and texture, and above all the way it ignores all health guidelines. Poor gluten-free shoppers pay through the nose for something they have equated with healthy because it boasts a gluten-free certification, and for what? Gluten free junk!

Although making yeasted bread is nowhere near as hard or time consuming as some people imagine, the daunting idea of multi step bread baking, and all things yeasted for that matter, dies hard for many of us. Making yeasted gluten-free rolls follows pretty much the same rules as regular bread baking, albeit with different ingredient ratios. So I decided to explore with no yeast Gluten-free rolls. Much like muffins, except they are savory enough to be bread.

These gluten-free rolls have the advantage of consisting in a single-step process.

And because they are yeast-free, they are much less perishable than yeasted gluten-free bread rolls. I store them in the freezer, and whip out just the number I need.

Here is a large batch recipe of my no yeast gluten-free rolls I was very happy with. No trace of the offending worthless starch; only the very best and healthiest ingredients, and super nutritious. My gluten-allergic grandson loved them, and he is a certified bread aficionado, so his verdict rules.



  • 4 1/2 cups gluten-free flour: I use equal parts sorghum, chickpea, and cornmeal
  • 1 cup rolled oats (be sure the package specify "gluten-free", as many oat brands process oats in the same machinery as gluten grains)
  • 2 pouches Levana Nourishments Garden Vegetable
  • 1/2 cup flax meal or sesame meal
  • 1 tablespoon baking powder
  • 1 1/2 teaspoons salt


  • 3 eggs
  • 1 cup dairy-free milk of your choice (rice, almond, coconut, etc..)
  • 1 1/2 unfiltered apple cider
  • 3/4 cup coconut oil or olive  oil
  • optional: 1/2 honey or maple syrup (or 1/3 cup stevia or truvia)


Preheat the oven to 350 degrees F.

Mix the first set of (dry) ingredients in a bowl.

Mix the second set of (wet) ingredients in another bowl.

Combine both mixtures, making sure you don't over mix. The batter will look looser than regular bread dough as we know it, and that's OKay. Pour the batter in about 3 dozen medium muffin molds. They won't rise a lot, so fill up those molds. Bake one tray at a time, for about 30 minutes, or a little longer, until a knife inserted in the center of a muffin comes out clean.

Makes about 18 rolls

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