Gluten-free crescent rolls that are literally the BEST you have ever tasted! Flaky, fluffy and so delicious nobody would ever know they are gluten-free!

Gluten-Free Crescent Rolls

  • Author: Chandice Probst
  • Prep Time: 120
  • Cook Time: 20
  • Total Time: 2 hours 20 minutes
  • Yield: 24 rolls 1x
  • Category: Bread
  • Method: Oven
  • Cuisine: American


I can’t even tell you guys how amazing these gluten-free crescent rolls are! You will literally never need another gluten-free roll recipe again. You could serve these to non-gluten-free folks (and we have) and they would never know they are gluten-free. Yep, it’s true!



  • 1 C brown rice flour
  • 1 C white sticky flour (sweet rice flour)
  • 1 C tapioca starch
  • 1 C potato starch
  • 1/2 C arrowroot powder
  • 3 tsp. xanthan gum
  • 2 tsp. baking powder
  • 2 tsp. salt
  • 3/4 C sugar
  • 1 tsp. gelatin
  • 1 T yeast
  • 1 T sugar
  • 1 C warm milk (or 1 C water and 3 T buttermilk powder)
  • 2 eggs
  • 1 tsp. apple cider vinegar
  • 1/2 C coconut oil, melted
  • 1/2 C butter, melted
  • 2 T ground or milled chia
  • 1/2 C warm water
  • 1 lb frozen or cold, refrigerated butter


  1. Make sure to freeze or refrigerate 1 lb of butter that can be grated
  2. Place 2 T milled chia and 1/2 C warm water in a cup, let soak 2 minutes
  3. Meanwhile, dissolve yeast and 1 T sugar in warm milk, let sit to proof
  4. Using a stand mixer with the paddle attachment, combine all flours, starches, xanthan gum, baking powder, salt, sugar and gelatin
  5. In another bowl, mix the soaked milled chia and yeast mixture together with eggs, coconut oil, 1/ C melted butter and apple cider vinegar
  6. Slowly add that mixture to the flour mixture in stand and combine until well blended
  7. Roll the dough out into a big circle disc shape or divide it in half and roll into two discs on saran wrap heavily sprinkled with white rice flour
  8. Using a pizza wheel, cut into triangle shaped pieces like you would pizza
  9. Grate the frozen butter on to the disc before rolling it up
  10. So if you have 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)
  11. Rollup each piece into the crescent shape (rolling from large end to small end tucking the grated butter in as you go)
  12. Place on a cookie sheet at least two inches apart
  13. Let rise for 1 hour on bread proof or 100 degrees
  14. Bake for approximately 18 minutes at 350 degrees, depending on how dark you like them
  15. Brush on more melted butter after they come out of the oven if desired

Keywords: holiday recipe, gluten-free, homemade bread