Go Back
+ servings
gluten-free sourdough crescent rolls in a bowl
Print Recipe
5 from 1 vote

Gluten-Free Sourdough Crescent Rolls

These gluten-free sourdough crescent rolls are literally the BEST you have ever tasted! Thanks to a special blend of gluten-free flour, they are flaky, fluffy and so delicious. Nobody would ever know they are gluten-free or sourdough... They are so mild in flavor!
Prep Time9 hours 30 minutes
Cook Time20 minutes
Total Time9 hours 50 minutes
Course: Breads
Cuisine: American
Keyword: bread, crescent rolls, gluten-free, sourdough
Servings: 12 crescent rolls
Calories: 642kcal
Cost: $6


  • 3/4 C brown rice flour
  • 3/4 C white sticky flour sweet rice flour
  • 3/4 C tapioca starch
  • 3/4 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
  • 2 eggs
  • 1 tsp apple cider vinegar
  • 1/2 C coconut oil, melted
  • 1/2 C butter, melted
  • 2 tbsp ground or milled chia
  • 1/2 C warm water
  • 1 lb frozen or cold refrigerated butter
  • 2 C live, "fed" gluten-free sourdough starter


  • 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, using a stand mixer with the paddle attachment, combine all flours, starches, xanthan gum, baking powder, salt, sugar and gelatIn
  • Add the soaked milled chia, eggs, coconut oil, 1/ C melted butter, live gluten-free sourdough starter and apple cider vinegar slowly to the flour mixture and combine until well blended about 3-4 minutes
  • At this point, let dough rise for 8 hours in a bowl
  • Roll the dough out into a big circle disc shape on counter or saran wrap heavily sprinkled with white rice flour
  • Grate the frozen or cold butter on to the disc then fold dough horizontally and vertically a few times until the butter is incorporated in
  • Using a pizza wheel, cut into triangle shaped pieces like you would pizza
  • Rollup each piece into the crescent shape (rolling from large end to small end)
  • 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



You can definitely 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.
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 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 the second time 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.


Calories: 642kcal | Carbohydrates: 49g | Protein: 4g | Fat: 49g | Saturated Fat: 33g | Cholesterol: 129mg | Sodium: 766mg | Potassium: 231mg | Fiber: 3g | Sugar: 13g | Vitamin A: 1221IU | Vitamin C: 1mg | Calcium: 68mg | Iron: 1mg