Prepare to be wowed by these gluten-free crescent rolls. These aren’t just any crescent rolls; they’re the kind you’ll want to shout about from the hilltops. Crafted with an artful combination of gluten-free flour, they achieve the impossible – they’re flaky, fluffy, and downright divine.
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.
The options for these easy crescent rolls are almost endless. Make them into the BEST Hawaiian slider rolls or ham and turkey sandwiches . Or really, any of our other gluten-free sandwiches. If you’re feeding a crowd, serve them up with our viral Tik Tok butter board recipe.
One of the best things about this gluten free recipe is that you can even make them into gluten-free sourdough crescent rolls. After years of practicing, my mom finally perfected this recipe to the versatile perfection it is today.
Why you’ll love this recipe
- The base of these crescent rolls were developed from the BEST gluten-free cinnamon rolls that get rave reviews.
- They’re safe for those with celiac disease but nobody will ever know this recipe is gluten-free.
- Each bite offers a delightful combination of textures and flavors, from the flaky outer layers to the rich, buttery interior.
- They’re 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.
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.
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- Gluten-free flour – A blend of brown rice flour, white sticky flour, tapioca starch, potato starch, and arrowroot powder makes the best dough.
- Xanthan gum – Xanthan gum acts as a binder to create structure and texture in gluten-free recipes.
- Baking powder
- Sugar – You’ll need white, granulated sugar for the dough and the yeast mixture.
- Yeast – Use rapid rise yeast for BEST results
- Milk – You’ll need milk and/or buttermilk for the dough.
- Eggs
- Apple cider vinegar – ACV helps these crescent rolls rise and reach their desired texture.
- Butter – You’ll need melted butter and frozen butter for this easy recipe.
Can I make them with gluten-free all-purpose flour?
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 get the crescent rolls just perfect.**
With that being said, I have made them with high quality GF flour like Cup4Cup or King Arthur flour and both have turned out great. They just aren’t quite as amazing as when you blend your own flours.
Gluten free flour blends are not created equal so if you go this route, make sure you choose one of the blends I mention above for good results.
How to make gluten-free crescent rolls
Step 1 and 2: Get ready
Add milled chia and water to a cup to soak for a few minutes. In the meantime, dissolve yeast and sugar in warm milk.
Step 3 and 4: The dry ingredients
Let the yeast proof and add the dry ingredients to the bowl of a stand mixer or mixing bowl.
Step 5 and 6: The wet ingredients
In a large bowl, add the soaked chia, yeast, with the rest of the wet ingredients.
Step 7: Combine
Add the wet ingredients to the stand mixer and combine and combine with the paddle attachment until dough pulls from the side of the bowl.
Step 8 and 9: Roll and Cut
On a floured surface, roll the dough out into a big circle using a rolling pin. Then, using a pizza cutter, cut into long triangles.
Step 10 : Grate
Grate the frozen butter over the dough before rolling it up.
Step 11: Roll (again)
Rollup each piece into the crescent shape, rolling from wide end to small end.
Step 12: Bake
Place on a cookie sheet lined with parchment paper at least two inches apart. Let them rise for 1 hour on bread proof (100 degree oven) or warm place covered with plastic wrap.
Bake for approximately 18 minutes until golden brown, depending on how dark you like them.
Tips for making gf 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 after they come out of the oven. Or, grate extra butter on the dough before rolling out. (As shown below).
Can you make these dairy-free?
Yes, you definitely can make them dairy free! Just be sure to use full-fat canned coconut milk in place of the regular milk. The high fat content in it makes them turn out great just like our gluten free garlic bread.
Also, you will need to use dairy-free butter sticks that have been frozen when grating onto the dough. Earth Balance has some that I’ve heard work very well.
How do I store these gluten-free crescent rolls?
Storing – These rolls are fantastic right out of the oven nice and warm, but they are also good at room temperature the next day. Once they’ve cooled, keep them in an airtight container at room temperature for up to 5 days.
Can you freeze gluten free rolls?
I like to make a double batch of these gluten-free croissants and freeze them. Make the crescent rolls up until the point where you are going to let them rise and instead, place them on a baking sheet and flash freeze for 1 hour then place in a freezer bag.
When you are ready to cook them, just pull them out of the freezer and place them in the oven on bread proof or 100 degrees for an hour to an hour and 15 minutes to rise. Then bake them as directed.
What to serve with these gluten-free rolls
- Hamburger soup and salad with fresh gluten free bread is the best!
- These are great served at Thanksgiving with our Thanksgiving punch recipes non alcoholic as well as our non alcoholic mulled wine.
- They are great on their own or with the best chicken salad, crockpot chicken enchiladas or with rump roast.
- You can use these rolls to make gluten-free croutons that go great over our gluten-free cream of chicken soup.
More gluten free recipes you’ll love
- Flaky Raspberry Toaster Pastries are a sweeter, breakfast version of these rolls.
- If you’ve never tried our Gluten-Free Biscuits (Fluffy Buttermilk), you’re missing out.
- For something different, try the BEST Gluten-Free Chocolate Chip Cookies.
- This gluten free cornbread that has the perfect honey flavor.
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Gluten-Free Crescent Rolls (The BEST Ever!)
Ingredients
Dry Ingredients
- 1 cup brown rice flour
- 1 cup white sticky flour sweet rice flour
- 1 cup tapioca starch
- 1 cup potato starch
- 1/2 cup arrowroot powder
- 3 tsp. xanthan gum
- 2 tsp. baking powder
- 2 tsp. salt
- 3/4 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
- 1/2 cup coconut oil melted
- 1/2 cup butter melted
- 2 T ground or milled chia
- 1/2 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 1/2 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 1/3 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…
Marie says
Is there a possible substitute for the coconut oil? I bake for a family member who cannot tolerate coconut in any form.
Chandice says
You could certainly try shortening or even butter. I haven’t done it yet though.
Joseph says
Why chia? Not seen this in traditional recipes,how does it effect the taste? And can it be omitted?
Chandice says
It gives these crescent rolls the PERFECT texture. Definitely don’t leave it out.
Sarah says
The flavor of the dough is outstanding! I was able to roll the dough into a circle over the heavily sprinkled flour, but then found it stuck in places when I tried to roll up each piece into crescents. Maybe it’s because I am at high altitude? Anyway, after making a mess trying to roll up each triangle and having half the dough left behind, I sprayed avocado oil cooking spray onto parchment paper and ended up bunching up the dough with the frozen butter on it, and re-rolling it out onto the greased parchment paper. That seemed to work better for me. Thanks for posting this recipe though. I am excited to have my own yummy crescent rolls for Thanksgiving this year!
Chandice says
Hi Sarah, so glad you loved them! They are VERY sticky indeed and the parchment is a great idea. If you loved them, you should try our cinnamon rolls… so yummy! 🙂
Ciara says
Would this recipe work if I grate the butter before freezing it? I live in a very hot climate, and I think the butter would melt while grating from frozen.
Thank you for sharing!
Chandice says
Hi Ciara, yes, you certainly can grate and freeze the butter first then use it frozen in this recipe.
Rita says
Could their be a substitute for Chia seeds?
Chandice says
Chia seed really gives it an incredible texture so I don’t have a great substitute…sorry
Sherry M. says
Assuming ground chia seed would not give same texture?
Also I was hoping to make these for a taco wreath ring. I’m assuming I would still have to use the frozen shredded butter on them before I put on the taco meat mix and bake, correct?
Chandice says
Hi Sherry, I love using ground chia. It works great! I would add a little less butter before putting the taco meat on it.
Loreto and Nicoletta says
Give me some butter and these Cresent Rolls hot out of the oven and I am a very happy camper! The texture looks amazing and now I am craving these real bad!😋🥰👍👌❤
Chandice says
Yes they are so buttery and delicious!! 🙂
Nancy says
Hi,
Can beef gelatin powder be used in this recipe? I purchased this for other recipes but have a lot left.
Thanks!
Chandice says
Absolutely!
Jamie says
These look so flakey and tender! This is going to be great for Thanksgiving! I know my guests will love this!
Brianna says
My son is newly gluten free but loves bread. These rolls were a godsend and my entire family loved them too.
Chandice says
This means the world to me to hear Brianna, thank you soooo much!! 🙂 Please let me know if you guys have any questions along the gluten-free journey.
Tristin says
I had never made my own crescent rolls before trying out this recipe. It was so easy to follow and they came out golden brown and delicious!
Chandice says
Aww thanks Tristin, I am so glad you loved them!
Jenny says
Thanks so much for sharing this. I am always looking for great recipes for rolls. Very useful recipe for thanksgiving as many family members have gone gluten-free.
Chandice says
Thanks Jenny, as someone with celiac disease, I appreciate you thinking of those who have gluten-free needs.
Mikayla says
A recipe well worth the effort. Your family with gluten sensitivities will be more than happy and asking for the recipe.
Chandice says
Thanks Mikayla, I appreciate you saying this. 🙂 Good things are definitely worth the effort.
Sharon says
I have been playing around with the use of gluten-free ingredients and have found it fairly simple to bake all my favorites with. I can’t wait to try this recipe!
Chandice says
Thanks Sharon, that makes me so happy to hear! 🙂
Liz says
What a great recipe, especially for the holidays coming up!
Megan Ellam says
These are so easy and so delicious! Thanks for sharing some inspiration,
Chandice says
Thanks Megan, glad you like them 🙂
Jennifer says
Can I use an egg substitute?
Chandice says
Absolutely! A flax egg works great…
Jessica says
I was so excited to come across this gluten-free crescent roll recipe and it did not disappoint. I will be making these time and time again. You did not lie when you said the texture was pillowy.
Chandice says
Awww thanks Jessica, so glad you loved them!
Liz says
These look delicious! Not to mention flakey and buttery!
Chandice says
Thanks Liz, they really are 🙂
Leslie says
I am curious why there is so much added butter before the rolls are rolled into crescents? I made these for the first time tonight, and have been so excited to try them! However, the rolls were swimming in butter in the pan while cooking, and I honestly thought they seemed too rich with so much extra butter. I will try them again and cut way back on that additional butter, if not omit completely. Will they still turn out nicely without that extra step? Everything else about the recipe was really great, definitely the best gluten free bread recipe I have ever tried, thanks so much!
Chandice says
Thanks Leslie! I completely understand. I have been grating it into the dough lately and have cut back as well so I will update it. Yes, they still turn out fantastic! 🙂
Claudia Magaud says
What is ‘white sticky flour sweet rice flour’? Is it glutinous rice flour or just plain white rice flour?
Chandice says
Glutinous rice flour, however, regular white rice flour works great as well.
Kari Alana says
This is the perfect gluten free crescent recipe for right now so thank you very much as I have saved to this next weekend.
Chandice says
Aww thanks Kari! I am so glad you love it!