Dairy Free Garlic Parmesan Gluten Free Dinner Rolls to pass at the table! These gluten free dinner rolls are light and fluffy. They are food allergy friendly since they are egg free, soy free, tree nut free and have a dairy free vegan option.
Summer means plenty of gatherings and cookouts with friends. This means you’ll need gluten free hamburger buns or something like these dairy free garlic parmesan gluten free dinner rolls. These rolls are super easy to make and freeze extremely well.
Are they a hamburger bun or a dinner roll? Nobody knows. Or at least I don’t. Nor do I care what you call them.
I’d like to think of them as garlic gluten free hamburger buns. I say this since my gluten free hamburger bun recipe was my inspiration for this. On the other hand, a dairy free garlic parmesan gluten free dinner roll sounds more feasible than dairy free garlic parmesan gluten free hamburger bun. Either way it’s a mouthful, right?
Lets just call them gluten free buns. Much easier.
No matter what you call these, you’ll love them. Not just because they taste good but I’ve eliminated the pectin. Instead of pectin, I’m experimenting with psyllium husk powder. I’m still learning things about it but I would classify it as gel or seed type of binder. Another great alternative to traditional xanthan gum or guar gum. But you’ll notice the recipe still contains gum. Breads still need the extra structural oomph guar gum can provide at higher temperatures. Yep. Still can’t fully explain it. Gels (like chia, psyllium, even gelatin) are great binders but simply dissolve into nothingness when heated up too high. It’s a chemical structure thing. And I’m no chemistry expert.
But expert or not, these gluten free dinner rolls (gluten free hamburger buns) are easy to master. If you want gluten free hamburger buns, skip the topping. If you want gluten free dinner rolls, go for the garlic and parmesan.
I used regular dairy parmesan for our rolls (lactose intolerance, not a dairy allergy here) but I wrote it as dairy free and vegan for a number of reasons…
There are some really cool food allergy friendly products out there like this dairy free parmesan cheese I saw on Instagram. It’s great if you have a nut allergy since many Vegan parmesan cheeses use tree nuts. If don’t have a nut allergy, there are other easy do it yourself dairy free parmesan cheese recipes like this one from Vegan in the Freezer. Plus, many people don’t realize regular recipes (not written dairy free) can often easily be substituted with a dairy free alternative.
This recipe is pretty basic aside from the psyllium husks which by the way *are* really necessary. The husks will make the dough pliable and not sticky over watery. Like wise if your dough does end up crumbly or too tough to mix, resist adding more liquid initially. It takes time to absorb moisture —->***GLUTEN FREE BREAD TIP*** If after 5-10 minutes of mixing (yes, you should really be mixing that long with gluten free doughs- especially by hand) the dough still seems dry, add 1 tsp more of liquid at time and mix for a few more minutes before adding more liquid.
Make and take food allergy friendly rolls for all your family gatherings!
- 2½ cup gluten free all purpose white flour blend
- ½ cup sorghum flour
- 1½ cup water or dairy free milk of choice
- 1 packet or 2½ tsp of dry active rapid rise yeast
- 3 Tbsp oil
- 2 Tbsp sugar
- 2 tsp guar or xanthan gum
- 2 tsp psyllium husk powder
- ¾ tsp salt
- 1 Tbsp oil
- 1 garlic clove
- ¼ cup dairy free parmesan cheese
- Preheat oven to 350 for 20 minutes.
- Heat liquid to 110 degrees. Add yeast and sugar. Allow to sit for at least 5 minutes, it should be light and foaming.
- Combine flours, gum, husk powder and salt. Mix thoroughly.
- Add yeast and oil to flour mixture ½ cup at a time, mixing well with a stand mixer or by hand for 10 minutes. Batter will be very thick.
- Line a baking sheet with parchment paper and grease entire sheet with oil. Use a large cookie scoop or ½ cup measuring cup to measure dough.
- Shape into a ball with oiled hands and gently place on baking sheet with 2 inches space. *(See note) . Repeat until batter is all gone. Gently grease the tops with oil and cover with plastic wrap and allows to rise approximately 15-10 minutes.
- While dough is rising, crush garlic clove and combine with oil. Set aside.
- Bake at 350 degrees for 15 minutes or until slightly golden brown. Pull buns out and brush with garlic oil and sprinkle 1 tsp of parmesan cheese on top.
- Bake another 2-3 minutes until cheese melts. Serve warm.
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Some other things you may like:
Gluten Free Blueberry Cinnamon Rolls– vegan dairy free egg free
Soft Gluten Free Hamburger Buns -vegan egg free
Gluten Free Vegan Garlic Crescent Rolls- egg free dairy free
Apple Pull Apart Bread (Gluten Free Vegan)-egg free dairy free
Gluten Free Egg Free Bagels (Vegan Dairy Free)
Hello, I’m Laura! Thanks for stopping by… I hope this blog will help you or someone you know and love. 
These look killer! My mom was just asking me for garlic bread, but these rolls seem even better (and cute!)
Where do you by the psillium husk powder?
Thanks,
Nancy
Nancy, the psyllium husk powder can be found at a health store in the fiber section. You can always order online through Amazon too.
Approximately how many rolls does this make? Have you tried freezing them?
Sandy, this makes about a dozen depending upon the size. YES, they freeze extremely well!! It’s best to allow them to thaw a little before warming up in the microwave or oven.
my rolls are turning out really hard, not soft like the picture. i’m using your white flour blend. and reasons what the problem might be?
In reading your instruction on heating the oven for 20 minutes, would you please explain why. Once the oven reaches temp, it should be ready to receive the item to cook. I am a true novice at cooking gluten-free, so precise instructions are critical to me. It also helps to understand why certain things are done so recipes come out right. Please let me know about the oven thing.
Hi Corleen,
Preheating the oven for 20 minutes allows the bread to cook evenly. The outer metal casing of the oven is heated up over time so less heat will lost when the door opens. Even though your oven says it’s correct temperature, the moment you open the door lots of heat will escape… So if you bake at 350 degree, you open the door the temp will drop to say 320 and then you add something cold, really the oven temp could be closer to 300. And most standard ovens are off by 25-50 degrees to begin with.
Preheating is a pain but really should be a standard for all types of baking.
Hope that helps!
Sadly they still have yeast in them which I am intolerant 🙁
Because I’m “that baker” I measured out my ingredients in grams. I thought I would share with you, as I’m sure others are accustomed to GF baking with weights rather than measures.
For one batch – spooned weights
138 grams brown rice flour
75 grams white rice flour
65 grams potato starch
60 grams tapioca starch
55 grams sorghum
These turned out fantastic yesterday. It’s the first GF, DF, everything else free recipe for a bread / bun I’ve had success with.
Hope this helps everyone else as much as it did me!!
This looks amazing! I have yet to cook with yeast. It intimidates me for some reason, but I am going to make the leap this fall and this is definitely on my list! Thanks!
Could you please advise your steps to heat the liquid to 110 degrees? I want to try these, they look awesome!
Hi Deborah, I just microwaved the bowl until it was warm and used a thermometer to make sure it was not too hot. Yeast needs to heat to grow but dies if the temperature is too hot (above 115 degrees F) Hope that helps!
Sorry, one more question. In the recipe, it links to the all purpose white flour blend which lists 3 flour blend recipes. Am I correct in assuming the best one for this recipe is the third flour blend recipe which contains no teff or millet? TIA.
Yes, you’re correct!