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Gluten-Free Multigrain Rolls

These easy Gluten-Free Multigrain Rolls are made with a wholesome blend of gluten-free flours and ground flaxseed. With no kneading or hand shaping required, they have a rustic crust and an airy center perfect for sandwiches, burgers, or everyday meals.
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Prep Time 10 minutes
Cook Time 30 minutes
Rising 1 hour
Total Time 1 hour 40 minutes
Servings: 7
Course: Bread, Breakfast, Side Dish
Cuisine: American
Calories: 205
Ingredients Equipment Method Notes

Ingredients
  

  • ½ cup whole-grain gluten-free flour blend (approximately 70 g)
  • ½ cup white gluten-free flour blend (approximately 70 g)
  • ½ cup certified gluten-free oat flour (approximately 50 g)
  • ½ cup buckwheat flour (approximately 60 g)
  • ½ cup rice flour (approximately 80 g)
  • ¼ cup ground flaxseed (approximately 28 g)
  • 1 tbsp active dry yeast (9 g)
  • 1 tsp salt (6 g)
  • 1 tbsp honey (21 g)
  • 1⅔ cups warm water (400 ml)

Equipment

  • 1 Large mixing bowl
  • 1 Measuring cups and spoons
  • 1 Kitchen scale, optional
  • 1 Wooden spoon or silicone spatula
  • 1 Plastic wrap or clean kitchen towel
  • 1 Large baking sheet
  • 1 Parchment paper
  • 1 Large ice cream scoop
  • 1 Wire cooling rack

Method
 

  1. Combine the flours: Add the whole-grain gluten-free flour blend, white gluten-free flour blend, oat flour, buckwheat flour, and rice flour to a large mixing bowl. Add the salt and stir thoroughly until all the flours are evenly combined.
  2. Add the flaxseed and yeast: Add the ground flaxseed and active dry yeast. Stir again to distribute them evenly throughout the flour mixture.
  3. Mix the dough: Add the honey and warm water. Stir gently with a wooden spoon or silicone spatula just until no dry patches remain. The dough should be soft, sticky, and slightly loose.
  4. Avoid overmixing: Do not knead or vigorously beat the dough. Mix only until the ingredients are combined, and do not add extra flour to make the dough firmer.
  5. Let the dough rise: Cover the bowl with plastic wrap or a clean kitchen towel. Leave it in a warm, draft-free place for approximately 1 hour, or until the dough looks puffy and has noticeably increased in volume.
  6. Prepare the oven and pan: Near the end of the rising time, preheat the oven to 400°F (200°C). Line a large baking sheet with parchment paper.
  7. Portion the rolls: Use a large ice cream scoop to divide the risen dough into 7 portions on the prepared baking sheet. Leave space between the portions so the rolls can expand.
  8. Bake: Bake for approximately 30 minutes, or until the rolls are firm and lightly golden on the outside.
  9. Cool: Remove the Gluten-Free Multigrain Rolls from the oven and transfer them to a wire rack. Allow them to cool for at least 15 minutes before slicing so the interior can set.

Notes

  • Use oat flour that is clearly labeled or certified gluten-free.
  • Gluten-free flour blends vary by brand, so the exact texture may differ slightly.
  • The dough must remain soft, sticky, and looser than traditional bread dough.
  • Do not add more flour and do not overmix or knead the dough.
  • Rising time may vary depending on the temperature of your kitchen.
  • Allow the rolls to cool before cutting to prevent the interior from becoming gummy.
  • Store in an airtight container at room temperature for up to 2 days or freeze for up to 2 months.