Gluten Free Crescent Rolls are what we’re diving into today, offering a surprisingly simple and utterly delicious way to enjoy that classic buttery, flaky goodness without the gluten. Perfect for holidays, special occasions, or just a comforting everyday treat, this recipe unlocks the magic of tender, airy rolls for everyone to enjoy.

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Key Ingredients for Gluten Free Crescent Rolls :

1 ½ cups warm milk (105-115°F)
2 ¼ teaspoons active dry yeast
2 tablespoons granulated sugar, plus a pinch for proofing yeast
1 teaspoon salt
½ cup unsalted butter, melted
2 large eggs, room temperature
1 ½ cups gluten-free all-purpose flour blend (with xanthan gum)

1 ½ cups gluten-free sweet rice flour (also known as glutinous rice flour)
½ cup tapioca starch (or arrowroot starch)
Additional melted butter, for brushing
Egg wash (1 egg beaten with 1 tablespoon water or milk), for brushing (optional)

How to Make Gluten Free Crescent Rolls :

Whip up these delightful Gluten Free Crescent Rolls in under 2 hours, with most of that being peaceful rise time! This recipe is thoughtfully designed for ease, delivering incredibly tender, flaky rolls with a rich, buttery flavor that rivals traditional versions. Get ready for a truly satisfying baking experience that will have you reaching for more.

Step-by-Step Instructions:

Activate the Yeast: In a large mixing bowl of your stand mixer fitted with the dough hook, combine the warm milk, active dry yeast, and a pinch of granulated sugar. Let it sit for 5-10 minutes, or until the mixture is foamy and bubbly, indicating the yeast is active.
Add Wet Ingredients: To the foamy yeast mixture, add the remaining 2 tablespoons of granulated sugar, salt, melted butter, and room temperature eggs. Mix on low speed until well combined.
Incorporate Dry Ingredients: In a separate medium bowl, whisk together the gluten-free all-purpose flour blend, gluten-free sweet rice flour, and tapioca starch. Gradually add the dry ingredients to the wet ingredients in the stand mixer bowl, mixing on low speed until a sticky dough forms.

Knead the Dough: Increase the mixer speed to medium-low and knead for about 5-7 minutes. The dough will be quite sticky, and that’s perfectly normal for gluten-free dough. It should pull away from the sides of the bowl slightly but will still be soft and pliable.
First Rise: Lightly grease a clean bowl with oil or cooking spray. Transfer the dough to the greased bowl, turning it once to coat. Cover the bowl tightly with plastic wrap and place it in a warm spot to rise for 1 to 1.5 hours, or until the dough has roughly doubled in size.
Shape the Rolls: Gently punch down the risen dough. Turn the dough out onto a lightly floured surface (using more gluten-free flour blend for dusting). Divide the dough into two equal portions. Roll each portion into a circle about ½ inch thick and 8-10 inches in diameter. Cut each circle into 8 equal wedges, like a pizza.

Roll and Arrange: Starting from the wide end of each wedge, gently roll up the dough towards the pointed tip. Place the shaped crescent rolls seam-side down on a baking sheet lined with parchment paper, spaced about 2 inches apart.
Second Rise: Loosely cover the baking sheet with plastic wrap and let the rolls rise in a warm place for another 30-45 minutes, or until they appear puffy.
Preheat Oven and Prepare for Baking: While the rolls are on their second rise, preheat your oven to 375°F (190°C). If using, brush the tops of the risen rolls with the egg wash for a golden sheen.

Bake: Bake for 15-20 minutes, or until the Gluten Free Crescent Rolls are golden brown and cooked through.
Butter and Serve: As soon as the rolls come out of the oven, brush them generously with melted butter. Let them cool slightly on the baking sheet before serving warm.

Why You’ll Love This Gluten Free Crescent Rolls :
You’ll absolutely adore these Gluten Free Crescent Rolls because they deliver that irresistible, buttery, flaky texture we all crave, without any hint of gluten! Unlike some gluten-free baked goods that can be dense or crumbly, these are wonderfully soft, airy, and satisfyingly tender, making them a joy to eat. The cost-saving benefit of making these at home is significant, allowing you to enjoy a premium treat without the premium bakery price tag.

Plus, the simple combination of quality gluten-free flours creates a neutral base that is perfect for showcasing its inherent buttery goodness, or for adding your own favorite toppings like garlic herb butter or a sprinkle of sea salt. They truly rival their traditional counterparts and are perfect for any occasion. This recipe is so rewarding, and the smell filling your kitchen will be pure bliss! Don’t hesitate, give these amazing Gluten Free Crescent Rolls a try today and experience gluten-free perfection.

Storing and Reheating Tips :
To store your delicious Gluten Free Crescent Rolls, allow them to cool completely. Once cooled, place them in an airtight container or wrap them tightly in plastic wrap, followed by a layer of aluminum foil. They can be kept at room temperature for up to 2 days. For longer storage, refrigerate them in an airtight container for up to 4-5 days.

To reheat, you have a few options for optimal taste. For a single roll or two, a quick 15-20 seconds in the microwave will warm them up, though they may lose a bit of their crispness. For a more desirable texture, warm them in a preheated oven at 300°F (150°C) for 5-10 minutes until heated through and slightly re-crisped. To freeze, wrap individual cooled rolls tightly in plastic wrap and then place them in a freezer-safe bag or container. They will keep in the freezer for up to 2-3 months. Thaw frozen rolls overnight in the refrigerator and then reheat as directed above.

Final Thoughts :
These Gluten Free Crescent Rolls are a true testament to how delicious gluten-free baking can be, offering unparalleled texture and flavor. We’re confident you’ll love the simplicity and the spectacular results. Give them a bake and let us know how they turn out!

Gluten Free Crescent Rolls

Offercing a surprisingly simple and utterly delicious way to enjoy that classic buttery, flaky goodness without the gluten. Perfect for holidays, special occasions, or just a comforting everyday treat, this recipe unlocks the magic of tender, airy rolls for everyone to enjoy.

Print Recipe Pin Recipe

Prep Time 20

Cook Time 20

Rise Time 1 30

Total Time 2

Servings: 16 rolls

Course: bread, Rolls

Ingredients Equipment Method Notes

Ingredients

1 ½ cups warm milk 105-115°F
2 ¼ teaspoons active dry yeast
2 tablespoons granulated sugar
1 teaspoon salt
½ cup unsalted butter, melted
1 ½ cups gluten-free all-purpose flour blend with xanthan gum
1 ½ cups gluten-free sweet rice flour also known as glutinous rice flour

½ cup tapioca starch or arrowroot starch
Additional melted butter for brushing
1 egg Egg wash beaten with 1 tablespoon water or milk, for brushing (optional)
1 tablespoon water or milk for egg wash
pinch of granulated sugar for proofing yeast

Equipment

Stand mixer with dough hook
Baking Sheets
– Parchment Paper

Method

In a large mixing bowl of your stand mixer fitted with the dough hook, combine the warm milk, active dry yeast, and a pinch of granulated sugar. Let it sit for 5-10 minutes, or until the mixture is foamy and bubbly, indicating the yeast is active.
1 ½ cups warm milk, 2 ¼ teaspoons active dry yeast, pinch of granulated sugar
To the foamy yeast mixture, add the remaining 2 tablespoons of granulated sugar, salt, melted butter, and room temperature eggs. Mix on low speed until well combined.
2 tablespoons granulated sugar, 1 teaspoon salt, ½ cup unsalted butter, melted

In a separate medium bowl, whisk together the gluten-free all-purpose flour blend, gluten-free sweet rice flour, and tapioca starch. Gradually add the dry ingredients to the wet ingredients in the stand mixer bowl, mixing on low speed until a sticky dough forms.
1 ½ cups gluten-free all-purpose flour blend, 1 ½ cups gluten-free sweet rice flour, ½ cup tapioca starch
Increase the mixer speed to medium-low and knead for about 5-7 minutes. The dough will be quite sticky, and that’s perfectly normal for gluten-free dough. It should pull away from the sides of the bowl slightly but will still be soft and pliable.
Lightly grease a clean bowl with oil or cooking spray. Transfer the dough to the greased bowl, turning it once to coat. Cover the bowl tightly with plastic wrap and place it in a warm spot to rise for 1 to 1.5 hours, or until the dough has roughly doubled in size.

Gently punch down the risen dough. Turn the dough out onto a lightly floured surface (using more gluten-free flour blend for dusting). Divide the dough into two equal portions. Roll each portion into a circle about ½ inch thick and 8-10 inches in diameter. Cut each circle into 8 equal wedges, like a pizza.
1 ½ cups gluten-free all-purpose flour blend
Starting from the wide end of each wedge, gently roll up the dough towards the pointed tip. Place the shaped crescent rolls seam-side down on a baking sheet lined with parchment paper, spaced about 2 inches apart.
Loosely cover the baking sheet with plastic wrap and let the rolls rise in a warm place for another 30-45 minutes, or until they appear puffy.

While the rolls are on their second rise, preheat your oven to 375°F (190°C). If using, brush the tops of the risen rolls with the egg wash for a golden sheen.
1 egg Egg wash, 1 tablespoon water or milk
Bake for 15-20 minutes, or until the Gluten Free Crescent Rolls are golden brown and cooked through.
As soon as the rolls come out of the oven, brush them generously with melted butter. Let them cool slightly on the baking sheet before serving warm.
Additional melted butter

Notes

Store cooled rolls in an airtight container or wrapped tightly for up to 2 days at room temperature or 4-5 days refrigerated. Reheat in microwave (15-20 secs) or oven (300°F/150°C for 5-10 mins). Freeze wrapped individually for up to 2-3 months, thaw overnight in refrigerator and reheat.