Prepare to be wowed by these gluten free crescent rolls. These warm, buttery rolls are the perfect addition to any meal. Crafted with an artful combination of gluten free flour, they achieve the impossible—they're flaky, fluffy, and downright divine. They are perfect on their own or used to make chicken salad sandwiches or stuffed with Nutella for a sweet treat.
What's to love
Everyone will love them - Each bite is like a warm hug for your taste buds, delivering a taste sensation that defies gluten-free stereotypes. These rolls are more than just a dinner side; they're an experience. They are our go to bread for special dinners, baby showers and other gatherings. Truly a yeasty gluten free bread that will always please whether your guests are gluten free or not! Trust us, we've seen it year after year around our Thanksgiving table.
Tested, Tried and True - The base of these crescent rolls were developed from the BEST gluten-free cinnamon rolls that get rave reviews over and over again. After years of practicing, my mom finally perfected these rolls into the versatile perfection it is today. We have made them hundreds of times and found that fresh yeast for the proper proof and using bread proofing method for rising really are the keys.
They really are the flakiest, most tender crescent rolls you've ever tasted, thanks to a perfectly balanced blend of gluten-free flours and other carefully chosen ingredients.
And if you need more gluten free breads to fill your heart and tummy, our 45-minute homemade gluten free buttermilk biscuits, soft and pliable gluten free naan bread and yeasty sweet and sticky gluten free monkey bread are sure to do the trick.
The ingredients
If you want the authentic taste and texture of these gluten-free crescent rolls, do not swap any of the ingredients. These ingredients, along with a few others listed in the recipe card, are crucial for the perfect flakiness. However, if needed, you can use King Arthur gluten free measure for measure flour in place of the individual gluten free flours is you absolutely must.
Gluten-free flour - A blend of brown rice flour, white sticky flour (so helpful but regular white rice works as well), tapioca starch, potato starch, and arrowroot powder makes the best dough. I am going to say this loud and clear with stars around it. Not to seem abrasive, just so there is no misunderstanding...
**If you want this true crescent roll result, stick to the individual flours and ingredients in this recipe, rather than using a gluten-free flour blend. These measurements have been tested over and over to make the perfect crescent rolls.**
With that being said, I have made them with high quality gluten-free flour like King Arthur flour and both have turned out great. They just aren't quite as amazing as when you blend your own flours. But to be chill again, yes, you can make them with measure for measure gluten free flour like we do with our gluten free monkey bread.
Xanthan gum - Xanthan gum acts as a binder to create structure and texture in this gluten-free recipe.
Yeast - Use rapid rise yeast for BEST results. We've tried others and they don't work as well. And always, always, make sure you yeast is fresh.
Milk - You'll need milk and/or buttermilk for the dough. Warmed milk is important for the yeast and sugar mixture but be sure it isn't HOT.
Eggs – Another great binder for this recipe to make them alike real biscuits.
Apple cider vinegar - ACV helps these crescent rolls reach their desired taste and texture.
Butter - You'll need melted butter AND frozen butter for this easy recipe.
Let's mix and roll!
Tips for making the best crescent rolls
- Rapid rise yeast works best.
- When rolling up the dough, tuck in the grated butter so it doesn't seep out while baking.
- If you're a fan of butter, brush on more melted butter when you pull out of the oven.
What to serve with these gluten-free rolls
- Hamburger soup and salad with fresh gluten free bread is the best!
- You can use these rolls to make gluten-free croutons that go great over gluten-free cream of chicken soup.
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Flaky, Buttery Gluten Free Crescent Rolls (That defy gluten free gravity!)
Ingredients
Dry Ingredients
- 1 cup brown rice flour
- 1 cup white sticky flour sweet rice flour
- 1 cup tapioca starch
- 1 cup potato starch
- ½ cup arrowroot powder
- 3 tsp. xanthan gum
- 2 tsp. baking powder
- 2 tsp. salt
- ¾ cup sugar
- 1 tsp. gelatin
Yeast Mixture
- 1 T rapid rise yeast regular yeast works but you will have a much longer rise time
- 1 T sugar
- 1 cup warm milk or 1 C water and 3 T buttermilk powder
Wet Ingredients
- 2 eggs
- 1 tsp. apple cider vinegar
- ½ cup coconut oil melted
- ½ cup butter melted
- 2 T ground or milled chia
- ½ cup warm water
- 1 lb frozen or cold refrigerated butter
Instructions
- Make sure to freeze or refrigerate 1 lb of butter that can be grated
- Place 2 T milled chia and ½ C warm water in a cup, let soak 2 minutes
- Meanwhile, dissolve rapid rise yeast and 1 T sugar in warm milk in another cup, let sit to proof
- Using a bowl combine all flours, starches, xanthan gum, baking powder, salt, sugar and gelatin
- In another small bowl or stand mixer with paddle attachment, mix the soaked milled chia and yeast mixture together with eggs, coconut oil, 1/ C melted butter and apple cider vinegar
- Slowly add 1 cup dry ingredient mixture (THIS IS IMPORTANT) to the wet ingredients in stand and combine until well blended, continue until all dry ingredient mixture has been added, then mix dough for 30 more seconds on medium speed
- Roll the dough out into two discs that are ⅓ inch thick on saran wrap heavily sprinkled with white rice flour to about 12 inches
- Using a pizza wheel, cut into triangle shaped pieces like you would pizza
- Grate the frozen butter on to the disc before rolling it up
- So with two discs you’ll do half a pound of butter on each (It’s important that it’s grated on after the discs are cut or the pizza wheel will pick up pieces of the butter and make a mess)
- Rollup each piece into the crescent shape (rolling from large end to small end tucking the grated butter in as you go)
- Place on a prepared baking sheet at least two inches apart
- Let rise for 1 hour on bread proof or 100 degrees
- Bake for approximately 18 minutes at 350 degrees, depending on how dark you like them
- Brush on more melted butter after they come out of the oven if desired
Video
Notes
Nutrition
Update Notes: This post was originally published July 26, 2018 but was republished with new step by step instructions, tips, and FAQs in September 2023.
Here is the original photo from us making them all the way back to 2009...
Lisa says
Any chance an egg replacer would work
Chandice says
Hi Lisa, I haven't tried it but if I did I'd try flax eggs. Let me know how it works for you...
Heather Yono says
Hi! Can I not use gelatin? Also I don’t understand the whole butter thing? Do you have a video of you making them?
Chandice says
You can leave out the gelatin. You will be adding 1/2 cup of the melted butter with the wet ingredients. Then you will have the the 1 lb of frozen grated butter to the top of the dough after you have cut them into triangles but before rolling for the filling. Please let me know if you need any more help.
Angie Haywood says
These were delicious!! Made these for Thanksgiving dinner. This recipe is a keeper but I definitely need to make them in advance and freeze to make it easier on Thanksgiving Day. It was almost too sweet for us but I'm not sure you can cut back on the sugar with good results. It's a lot of work and prep but worth it for a special occasion!
Chandice says
Hi Angie,
So glad to hear it! You can cut back sugar by about half no problem. Definitely worth the effort in my opinion as well. 🙂 Thanks for sharing!