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Gluten-free crescent rolls on a white plate
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4.84 from 36 votes

Gluten-Free Crescent Rolls (The BEST Ever!)

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!
Prep Time2 hrs
Cook Time20 mins
Total Time2 hrs 20 mins
Course: Bread
Cuisine: American
Keyword: crescent roll recipe, gluten free bread, gluten free crescent rolls
Servings: 24 rolls
Calories: 354kcal
Cost: $10


  • 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


  • 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 yeast and 1 T sugar in warm milk, let sit to proof
  • Using a stand mixer with the paddle attachment, combine all flours, starches, xanthan gum, baking powder, salt, sugar and gelatin
  • In another bowl, mix the soaked milled chia and yeast mixture together with eggs, coconut oil, 1/ C melted butter and apple cider vinegar
  • Slowly add that mixture to the flour mixture in stand and combine until well blended
  • 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
  • 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 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)
  • 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 cookie 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.
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. 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.
You can grate the butter into the dough and fold it in instead of grating it on the dough if you prefer. This can help with butter melting on the pan.
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 have cooled, you can store them in an airtight container. They are good for up to 5 days at room temperature on the counter but are best within the first 3 days.
You can also make a double batch and freeze them. You can also 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.


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