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…
Nicole says
Good friends mine are gluten free, and having them over for dinner always pushed me outside my comfort zone for cooking. I will most definitely make these for them next time (once quarantine and isolation are done). You know these are a home run when all the other comments are from folks who’ve made them multiple times with great success. I know I have a keeper recipe here!
Amanda says
I can’t believe how delicate and flaky these are despite being gluten free! They were super delicious, and I can’t wait to make them again.
Chandice says
Thanks Amanda that makes my day!! So happy to hear 🙂
Veronika says
Love crescent rolls and it’s great that you can make them gluten-free! It’s been awhile since I made them, I feel like I want to make them again this weekend!
Ashley Marie Lecker says
Tested and true gluten free recipes can be hard to find and this one is really great! I was so excited to find this recipe and it is one of my favorites.
Chandice says
Thanks Ashley, I am so glad you loved it! It is very versatile. If you love this, I recommend our cinnamon rolls too 🙂
Leslie says
What a blessing it is to have a good baker in the family! I so appreciate how diligently she works to perfect a recipe! This one is great!
Chandice says
Thanks Leslie, she really is amazing!
Andrea Howe says
A good gluten free crescent roll is hard to find, so thank you for sharing! And the step by step photos are super helpful, so thanks!
Chandice says
You bet! 🙂
Denise says
These crescent rolls are delicious. I am saving your recipe for the next time I bake them. Thanks for sharing!
Jacqui DeBono says
I always freeze my butter for pastry – makes it easy to grate for flaky pastry! You can also dip the butter in the flour as you go, to make it grate even easier and keep it manageable! I will definitely try these for my gluten-free friends!
Chandice says
What a great suggestion, thank you! 🙂
Janet O. says
I am so excited to have found this recipe. Homemade crescent rolls were one of my signature baked goods at family gatherings before my celiac diagnosis 5 years ago. I have tried many roll recipes with less than desirable results. I have all the ingredients on hand–now I just need a day when I get to stay home and try making them. Can’t wait!
Chandice says
Now is the perfect time to bake while we are all home 🙂
Denay DeGuzman says
I am so excited to have found this delicious gluten-free crescent rolls recipe! I’ll be making another double batch so I’ll have enough to last all week. Thank you so much for sharing yet another scrumptious recipe!
Chandice says
Hi Denay, thanks for letting us know that you loved it! Double batch is always a good idea 🙂
Angie says
Oh wow! These are perfect! Just sent this to my sister in law who is gluten free!
Kim says
Hi! Do you think I can make them egg free? I usually do 1tbls of flax seed and 2.5 tbls of water to replace 1 egg.
Chandice says
Definitely! Let me know how it works. 🙂
Laura says
Hello,
I can’t find the sweet white rice flour anywhere! Any replacements that might work? Hoping to make them for Thanksgiving tomorrow! 😬
Thank you for any ideas!
Chandice says
Regular white rice flour works just fine. 🙂
Stephanie Lutgen says
Can I bake these completely and then freeze them? If so, how would you recommend warming them for Thanksgiving day. Making them today. 🙂
Thank you in advance!
Chandice says
You can and just warm them up in the microwave so they stay soft but par baking and freezing might be a better option as sometimes after the initial microwave heat bread can get a little hard. Happy Thanksgiving and please, please let me know how it goes 🙂
Cindy Y says
I made these yesterday but forgot the cider vinegar. 😩 They were DELICIOUS, but didn’t rise quite right, so I’m going to try again. My biggest concern is that when they were done rising they were in a puddle of melted butter. How do you make sure the butter doesn’t leak out as they rise? I thought I had done a good job of keeping the butter “tucked in” so it wasn’t visible when rolled up. Help!
Chandice says
Hi Cindy,
Yes, be sure to add the apple cider vinegar and make sure to do the yeast and everything correctly with rise time. For the butter, I have had that happen too so try to grate the butter on inside most area of the crescent rolls and tuck the butter in as you roll them up nice and tight. Let me know how they work again. They are the best for Thanksgiving and Thanksgiving leftover sandwiches. 🙂
Beverly says
Crescent Rolls and butter-rich Danish type rolls cannot be risen in a warm oven or other very warm lpcation as the butter will melt out during rising as you found out!
Chandice says
We’ve made them over 20 times and they are perfect every time 🙂 Maybe a bit melts out but not much.
Brooke Besendorfer says
They are super buttery and so good! I love love love them!
Chandice says
That’s awesome Brooke, I love hearing that! Thanks for sharing!
Brenda Black says
My kids were diagnosed with celiac disease last fall and when Thanksgiving came I was determined that they would have good rolls. After trying 6 other recipes I finally tried this one and we haven’t looked back. They are so good that my non gluten free family is jealous of my kids. 😊 We have also used them to recreate our favorite chicken roll up recipe that we used Pillsbury crescent rolls for and they were delicious. I’m so grateful for those who have figured out how to make Gluten Free so yummy so my kids don’t have to miss out!
Chandice says
Awww Brenda this totally made my day!! I am so glad your family and especially your kids, love our recipe. 🙂 I would love to hear more about that delicious chicken roll up recipe. Maybe we can share it here with our crescent rolls! Thanks again Brenda, I appreciate you leaving the review. If you haven’t tried the cinnamon rolls, pancakes or waffles, you would love them too!
Abbey says
This gluten-free flour blend is magic. I am always searching for the best blends and it can feel really overwhelming at times. Thanks for making this so easy!
Erin says
I’ve been searching for a recipe like this for a long time now! I can’t believe how perfectly they hold their shape!
Chandice says
Thank you so much Erin, they are a family favorite of ours as well so I am glad you love them too!
Jessie says
What if I don’t have the chance stuff? Is there something else I can use?
Jessie says
Chia not chance
Chandice says
I would really invest in the chia as it gives these the most incredible texture. 🙂 It is only a few dollars a bag then you can grind them at home in a blender. It is much cheaper to do that than to buy ground chia which is like three times the cost of regular chia seeds. Hope that helps! 🙂
Sydney Wynne says
All growing up my mom would make crescent rolls for thanksgiving. I recently found out I have a gluten allergy and ended up making these amazing gluten-free crescent rolls and they are so yummy! Super fluffy and soft and honestly, probably better than glutinous ones!😍
Chandice says
Yay I am soooo happy to hear this!! What a wonderful compliment, thank you! I hope you enjoy them again and again. 🙂