Delicious & Easy Low-FODMAP Traditional Dinner Rolls Recipe; Gluten-free

Print Friendly Version

This is a low-FODMAP recipe for delicious, traditional dinner rolls.  They are gluten-free and super easy.  No need to roll out dough, or any fancy baking techniques.   You can make these low-FODMAP dinner rolls in a regular muffin tin.  Seriously!  They are light as air and as good as any roll you have ever had before.

The rise for these low-FODMAP dinner rolls takes about 45 minutes, but the rest of the prep is done in half an hour.  I am obsessed with this low-FODMAP dinner roll recipe.

You may also love my low-FODMAP Maple Egg Bread and low-FODMAP Copycat Cheddar Bay Biscuit recipes.  Or check out over 300 more low-FODMAP recipes on the blog.

Be healthy and happy,

Rachel Pauls, MD

Delicious & Easy Low-FODMAP Traditional Dinner Rolls; Gluten-free

Although this recipe has not been tested, a single serving should be low-FODMAP based on the ingredients

Serves 12

Prep time: 15 minutes

Rise time: 30-45 min

Bake time: 16-20 min depending on size of rolls (larger muffin pan with fewer rolls may take 20-24 minutes)

Bake 400 F

Equipment: 12 count muffin/cupcake pan or similar size square cupcake pan

Modified from “Gluten-free Baking Classics, 2nd Edition”, Annalise G Roberts.


  • 2 cups Gluten-free Flour (I used Authentic Foods GF Classic Blend)
    • not all gluten-free flours are created equal.  I have tried others and had poor results, so if the recipe isn’t working, take a look at your flour
    • you can check out my low-FODMAP bake off blog for more information!
  • 1 & 1/2 tsp xanthan gum
  • 1/2 tsp salt
  • 1 tsp unflavored gelatin powder (I used Knox)
  • 2 TB sugar
  • 2 & 1/4 tsp active dry yeast granules
  • 2 large eggs, room temperature
  • 3 TB melted butter, melted in microwave and slightly cooled
    • can also use vegan margarine, such as Earth Balance for dairy-free version
  • 3/4 cup & 2 TB low-FODMAP ‘sour milk’ or ‘buttermilk’, warmed to about 110 degrees F
    • you will need to prepare this yourself
    • mix 1 TB vinegar (can also use lemon juice) into the 3/4 cup plus 2 TB low-FODMAP milk
      • this creates low-FODMAP ‘buttermilk’
      • for this recipe I did not use almond milk, but this should work as well for a dairy-free version
        • I used lactose-free 2% milk
    • heat milk to about 110 degrees F
      • I put mine in microwave for 2 minutes, stirring halfway through
      • the warmth of the milk helps the yeast activate
  • vegetable shortening for greasing
  • sesame or poppy seeds for garnish, optional


  • Grease your 12 cup muffin pan with vegetable shortening well, can dust with your flour also
    • this recipe made 12 rolls for me, filling the pan sections 1/2 -2/3 full
  • In the large bowl of a stand mixer, using the flat paddle, place all dry ingredients including your yeast and gelatin powder

low fodmap dinner roll flour

  • Mix together on low speed
  • Add the warmed ‘buttermilk’ (‘sour milk’), eggs, melted butter quickly, and mix on medium until just combined
  • Scrape down sides of the bowl, bottom and beaters and then turn speed to high for 3 minutes
  • Scoop dough into the prepared muffin pan and sprinkle with poppy or sesame seeds if desired
  • I used a large cookie scoop for this part

  • Cover the pan with a cloth loosely and let the rolls sit in warm place for rise
    • about 30-40 minutes
    • the dough should reach about 1/2 inch from the pan top

  • While these are rising- preheat oven to 400 F
  • Once dough is ready, if desired, brush melted butter on top of rolls
  • Place in the preheated oven, at the center on the middle rack
  • Bake rolls for about 20 minutes, depending on size
  • They should be golden on top when done
  • Remove from oven, let stand about 5 minutes, then turn out gently using a small knife or spatula to loosen sides
  • Cool on wire rack
  • Once cool, these can be stored:
    • wrap these well in plastic wrap, followed by aluminum foil
    • place in the refrigerator for about 3 days
    • these also freeze well
  • Serve with your favorite spread, like low-FODMAP vegan margarine, low-FODMAP orange marmalade, or one of my recipes for low-FODMAP lemon curd, low-FODMAP pumpkin butter, or low-FODMAP strawberry coulis!

  • These are so soft and light, it is amazing that they are low-FODMAP…

  • So delicious I couldn’t stop at one!

Comments Rating 0 (0 reviews)

Leave a Reply

Your email address will not be published. Required fields are marked *


As an IBS-sufferer myself, I know how badly you want to feel healthy and happy. I’ve spent over a decade researching IBS and FODMAPs, and my recipes and guidance will help you succeed.

Enjoy everything my site has to offer!

More about me


Low-FODMAP Options at Starbucks: Coffee, Bakery and More!
Our 20 Most Popular Low-FODMAP & Gluten-free Family Dinners: Easy 30-Minute; One-Pot, Sheet-Pan and Slow Cooker Recipes
Dr. Rachel’s Top 10 Favorite Low-FODMAP Food & Snacks
Dr. Rachel’s Low-FODMAP Grocery Shopping List; IBS-friendly, Gluten-free