Gluten-Free Yeast-Free Bread Rolls (vegan)

If you need to avoid yeast for dietary reasons or you just don’t have any in then you’ll be thrilled to hear that these no yeast bread rolls are really quick and easy to prepare. They take about 20 minutes to get them in the oven and then 50 minutes to bake, and unlike a lot of gluten-free bread options they are the perfect texture straight out of the oven so you can enjoy them straightaway.

Before you start I don’t want you to get carried away as if you are expecting exactly the same texture as a yeasted bread then lower your expectations a smidge as these rolls are a little more dense but they are still an excellent and delicious alternative.

If you find gluten-free bread dough a little intimidating, then don’t worry these gluten-free rolls are so simple and I’ll take you through the whole process including step-by-step images and a recipe video to build your confidence.

Recipe Highlights

Perfect beginners recipe. If you are new to baking gluten-free bread then this is an ideal introduction. It’s totally foolproof and will also allow you to get more comfortable baking with psyllium husk.

Psyllium husk. I use this ingredient in most of my gluten-free bread recipes. It’s so easy to use and gives gluten-free bread recipes a softness, bounce and delicious crumb texture.

Baking powder instead of yeast. No proofing is required, you just add your baking powder to the flour mix and away you go.

Gluten-Free Flour. This recipe uses my homemade flour blend (made up of oat flour, sorghum flour, sweet rice flour and tapioca flour) which has a more stable structure than a lot of branded blends. If you struggle with any of the flours within this blend there is plenty of substitution advice on the original post.

Egg-Free and Dairy-Free. This recipe is suitable for those with these dietary restrictions or are following a plant-based or vegan diet.

No xanthan gum. I don’t use xanthan gum in any of my gluten-free recipes (I have hundreds of very successful recipes on my website) and this recipe is no exception.

Watch the Video

Sometimes it helps to see a visual of what I'm talking about. So watch the video to see what it looks like to make your gluten-free bread rolls.

Ingredients Needed

Gluten-Free Flour – FTL Blend. This recipe uses my Homemade Gluten-Free All Purpose Flour which works really well here as the flour ratio has been carefully tested to ensure the mix between wholegrain flours and starchy flours is balanced. This also means we don’t need to use xanthan gum as the blend is strong enough and produces a well structured and textured bake which can hold together without needing any extra binders.

This flour blend is a mix of 4 different flours: Sweet rice flour (glutinous rice flour), sorghum flour, oat flour, tapioca flour (tapioca starch).

There are plenty of flour substitution tips ideas if you click on the original post for this homemade flour mix.

Baking powder. This recipe doesn’t use yeast but baking powder instead to provide a rise. Do check your baking powder is gluten-free before use. It uses a fair amount of baking powder but don’t worry that you’ll be able to taste it as the vinegar added to the dough helps to smooth out the flavour.

Light soft brown sugar. Using sugar in this recipe (even if there is no yeast for it to feed) enhances the flavour and helps the rolls achieve a more golden-brown crust. It also helps retain moisture and improve the texture, making the bread softer and not as dense.

Salt. I like to use kosher salt in my baking as it has a round gentle flavour. Using salt in your baked goods lifts and sharpens all the other flavours.

Milk. I developed this recipe to be dairy-free so I used almond milk here but you can use your favourite plant-based milk or even dairy milk if that suits your dietary requirements.

Psyllium husk. This is a common ingredient used in gluten-free baking as a binder and texturiser, mimicking the elastic properties of gluten found in traditional wheat flour. It is mixed with water here to form a gel-like substance before incorporating it into the recipe. This psyllium gel is used here to help bind the ingredients together, improve the texture, and add some elasticity to the dough. For this recipe I used whole psyllium husk (rather than ground). Currently I don’t have a substitution if you need to avoid psyllium husk.

Olive oil. This is my preferred oil in cakes rather than vegetable oil or coconut oil. But to avoid a strong flavour use a flavourless mild and light olive oil.

Apple cider vinegar. Vinegar is used in yeast-free bread to help activate the baking powder, improving the rise and texture. It also adds a slight tang that balances the flavour and helps tenderise the dough. You can swap for white wine vinegar if that’s what you have in.

Maple syrup. This is used mixed with a little olive oil to glaze the rolls and help achieve a more golden colour during the bake as otherwise the rolls look unappetisingly pale. I also like the slight sweetness it provides the top of the rolls. You can swap for honey or omit completely if you are finding the glaze a little too sweet.

How To Make Gluten-Free Yeast-Free Bread Rolls

For full recipe instructions go to the recipe card at the end of this post.

Preheat the Oven: Preheat to 180°C (160°C fan-assisted, gas mark 4, 350°F).

Prepare Dry Ingredients: Whisk together the flour, salt, baking powder, and sugar in a large bowl (or bowl of stand mixer).

Prepare Wet Ingredients: Mix psyllium husk with water and let sit for 5 minutes to form a gel. Warm the milk to 38–46°C (100–115°F).

Combine Wet Ingredients into Dry Ingredients: Add the psyllium gel, warm milk, olive oil, and vinegar to the dry ingredients. Beat with an electric hand mixer (or in your stand mixer) until a soft dough forms.

Shape and Bake Balls: Divide the dough into 9 balls (about 125g each), place in a 9-inch baking dish, and brush with a mix of maple syrup and olive oil. Bake for 50 minutes, then remove from the oven, transfer to a rack, and let cool for 15 minutes before serving.

Tips and Troubleshooting

This is a very easy recipe to prepare but a couple of things will ensure you bake these rolls perfectly first time:

Measure Ingredients Accurately. Use precise measurements for all ingredients, this is especially the case when working with gluten-free flours. And I urge you to use digital scales, any slight variation in measurements can alter the desired texture and consistency.

Shaping the rolls. For a really smooth finish I recommend shaping the rolls into lovely round balls against a smooth clean work surface (using your hands) to really iron out the dough creases. Place the rolls in the dish with the smoothest side on the top.

Glazing the rolls. The maple syrup and oil glaze is very runny so apply carefully so that it doesn’t drip all the way down the rolls, otherwise the rolls will be baking in a puddle of oil and sugar. You just want the tops of the rolls to be lightly glazed which helps with the colour of the rolls.

Equipment Needed

All of these items are helpful for a smooth baking process, but you can easily substitute with whatever you have on hand.

Digital scales. This is the best and most accurate way to measure your ingredients. And it’s also helpful to divide the dough into equal portions (125g each).

Measuring spoons. These are fine to use for the smaller ingredient measurements.

Digital Thermometer. To ensure the milk is warmed to 100–115°F (38–46°C). It is optional – as you are aiming for lukewarm but if you have a thermometer then it’s nice and easy.

Mixing bowls. You need a large mixing bowl for preparing the dough. I prefer to use my stand mixer as the dough is easier to mix but you can just use the mixing bowl with an electric hand mixer (the dough is slightly more tricky to remove from the beaters). A small mixing bowl is perfect for preparing the psyllium gel and glaze.

Electric hand mixer. To beat the dough until smooth (unless you are using the stand mixer option).

9 inch baking dish. I use a glass dish which measures 23×23×5.8cm which ensure even baking.

Silicone pastry brush. To glaze the rolls with maple syrup and olive oil. The silicone pastry brushes are so much easier to clean.

Cooling rack. For cooling the rolls after baking.

More Gluten-Free Bread recipes you’ll love

Gluten-Free Soda Bread. This is another yeast-free recipe which I think you’ll love. It also doesn’t have psyllium husk or xanthan gum. Plus it’s dairy-free and egg-free too so suitable for a lot of dietary restrictions!

Gluten-Free White Sandwich Bread. This is a great everyday white loaf. It has eggs and butter and yeast and has a lovely soft crumb.

Gluten-Free Flatbread. The bread is soft and fluffy and perfect for wraps, dipping, as a pizza base, making quesadillas. The uses are endless and we make this recipe most weeks for easy to prepare meal options. Only simple ingredients are required here – just two gluten-free flours, no psyllium husk, no xanthan gum and no yeast.