Go Back
+ servings
Gluten Free Crescent Rolls on a plate
Print Recipe
4.87 from 44 votes

Gluten Free Crescent Rolls (The BEST Ever!)

Gluten free crescent rolls that are literally the BEST you have ever tasted! They are flaky, fluffy and so delicious. Nobody would ever know they are gluten-free!
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.
Prep Time2 hours
Cook Time20 minutes
Total Time2 hours 20 minutes
Course: Bread
Cuisine: American
Keyword: crescent roll recipe, gluten free bread, gluten free crescent rolls
Servings: 24 rolls
Calories: 354kcal
Cost: $10


Dry Ingredients

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


  • 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



IF YOU WANT THIS TRUE CRESCENT ROLL RESULT, YOU MUST NOT EXCHANGE OUT THE INGREDIENTS IN THE RECIPE FOR A GLUTEN-FREE FLOUR BLEND. These measurements have been tested over and over to get the crescent rolls just perfect. We have made them with King Arthur gluten-free all-purpose flour and they do work they just don't taste as delicious. 
Pro tip: Rapid rise yeast makes these the BEST they can be


Serving: 1roll | Calories: 354kcal | Carbohydrates: 31g | Protein: 3g | Fat: 25g | Saturated Fat: 16g | Cholesterol: 65mg | Sodium: 361mg | Potassium: 166mg | Fiber: 2g | Sugar: 8g | Vitamin A: 625IU | Vitamin C: 0.2mg | Calcium: 50mg | Iron: 0.5mg