All this cold weather has me in the mood for soup.

To me, there is nothing better than warm bread alongside a steaming cup of soup.

Comfort food at its best.

I like making this Dinner Roll recipe in a muffin pan, to easily make uniform and consistent shaped rolls. You could also scoop the dough onto a parchment lined pan and make rolls that way.

With Thanksgiving around the corner, you should consider making these rolls to accompany your holiday feasting. Just sayin.

Recipe: Dinner Rolls {Gluten Free, Dairy Free, Egg Free} {PRINT RECIPE}

recipe makes 6 muffin sized rolls. Adapted from Gluten Free Diva


  • 1 cup Teff Flour
  • 1 cup Brown Rice Flour Mix *{see note}
  • 1 teaspoon xanthan gum
  • 2 teaspoon baking powder
  • 1 teaspoon baking soda
  • 1 1/2 teaspoon sugar
  • 1 teaspoon salt
  • 2/3 cup Dairy Free Milk
  • 1 tablespoon lemon juice
  • 1/4 cup unsweetened applesauce
  • 1/4 cup oil
  • 1/2 teaspoon vanilla


  1. Preheat the oven to 450°. Spray a muffin pan with cooking spray {or line baking sheet with parchment paper}
  2. Whisk all of the dry ingredients together in a small bowl.
  3. In a glass measuring cup, combine the dairy free milk and the lemon juice. Let it sit for 5 mins.
  4. In the bowl of a mixer, add the applesauce, oil and vanilla. Stir well.
  5. Add the dry ingredients to the mixing bowl. Slowly add the milk/lemon juice mixture.  Mix until combined.
  6. Scoop the dough into the prepared muffin pans. Or, alternatively, scoop dough onto the parchment lined baking sheet.
  7. Bake for 12 minutes.

*Note: To make a Brown Rice Flour Mix: combine 2 parts Brown rice flour (super fine ground), 2/3 parts Potato starch and 1/3 part Tapioca flour.

Copyright ©2011 The Mixing Bowl Diary. All Rights Reserved.