These Gluten Free Crusty French Rolls are an ideal accompaniment to any dinner. They develop a crisp, golden crust while remaining tender and airy inside, and they’re surprisingly simple to prepare.
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While my Gluten Free Hawaiian Rolls are soft, slightly sweet, and perfect for many meals, sometimes you want a sturdier roll — one that holds up to gravy or makes a substantial sandwich. These crusty French rolls use the same artisan-style dough that yields a pronounced crust while keeping the crumb light and tender. Spread with butter or serve alongside mashed potatoes and gravy, they elevate any plate.
If you’ve tried my Gluten Free Artisan Bread, you’ll recognize the same dough here — it creates that wonderful contrast of a crisp exterior and a soft interior. These rolls are easy to portion and shape, and with a quick steam in the oven they develop the classic crust you expect from artisan-style French rolls.
here’s what you’ll need
- Kim’s gluten free bread flour blend — this blend is the foundation for the texture of these rolls and is recommended for best results.
- Honey — a small amount helps feed the yeast and gives the dough a gentle boost.
- Olive oil — adds flavor and helps tenderize the crumb.
- Xanthan gum — a little extra improves dough stretch; use in addition to any already in the blend.
- Whole psyllium husks — optional, or substitute psyllium husk powder as noted in the recipe. Psyllium helps the dough stretch and hold its shape, but the recipe works without it if you use the recommended blend.
- Instant yeast — preferred for convenience. If using active dry yeast, proof it first in warm water with the honey until foamy.
- Kosher salt — salt enhances flavor; some bakers prefer a touch more, so adjust to taste if desired.
divide and conquer
Once the dough is made, shaping the rolls only takes about 5–10 minutes. After shaping, most of the time is hands-off while the rolls proof.
- Divide the dough into equal portions. For small dinner rolls, aim for 2 ounces each; for larger sandwich or burger buns, use about 4 ounces. A kitchen scale ensures consistency, but you can estimate if needed.
- Shape each portion into a tight round on a non-floured surface (friction helps). Cup your hand over the dough and roll it in a circular motion against the counter until it becomes taut and smooth.
- Place shaped rolls about 3–4 inches apart on a parchment-lined baking sheet. Cover loosely with plastic wrap and let rise in a warm, draft-free spot until puffed — this can take 30 minutes to a couple of hours depending on temperature.
- When risen, score the tops with a sharp knife or a bread lame. Create steam in the oven by pouring hot water into a shallow pan on a lower rack, tossing a few ice cubes onto the oven floor, or spraying the rolls with water, then bake at 450°F (232°C) for 10–12 minutes until golden and crusty.
crusty rolls faqs
Lean breads — those made without enrichments like butter or eggs — typically develop a crisp crust.
Steam during the initial baking stage is essential. In a home oven, create steam by placing hot water in a pan on a lower rack, tossing in ice cubes, or spraying the rolls with water right after they go into the oven.
Briefly wet the roll’s exterior under the faucet, then heat in a 400°F (204°C) oven for about 5 minutes. This quickly restores a crisp crust.
more gluten free rolls recipes
- Pumpkin dinner rolls
- Potato brioche buns
- Pillowy soft dinner rolls
- Mexican conchas
- Hot cross buns
- Hamburger and hot dog buns
- Brioche au chocolat
- Hawaiian rolls
- Super soft hot dog buns
Use some of the artisan dough from your fridge to make these Gluten Free Crusty French Rolls the next time you serve dinner. The contrast of a crisp crust and soft interior makes every bite satisfying.
Gluten Free Crusty French Rolls
Ingredients
Artisan Bread Dough
- 1½ cups (210g) Kim’s gluten free bread flour blend
- ¾ teaspoon xanthan gum (in addition to what’s in the blend)
- 1½ tsp whole psyllium husks (or ¾ tsp psyllium husk powder)
- 1½ tsp instant yeast
- ½ teaspoon kosher salt
- ¾ cup plus 2 tablespoons (210g) water
- 1 tbsp (13g) olive oil
- 1½ tsp (10g) honey
Instructions
Make Bread Dough
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In a stand mixer bowl fitted with a dough hook, whisk together the dry ingredients. Add the honey, olive oil, and water, then mix briefly to combine. Knead on medium-high for about 5 minutes until the dough forms a cohesive mass. Scrape the dough into a bowl, cover, and let rise in a warm, draft-free area for 1–2 hours, until doubled.
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Refrigerate at least 6 hours, preferably overnight, and up to 10 days.
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Remove a portion of dough from the fridge and knead briefly on a well-floured surface. Divide into 2–4 ounce pieces depending on desired roll size.
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Flatten each piece, pull the dough edges toward the center to create tension, pinch to seal, then turn the seam-side down. On a non-floured surface, use the side of your hand to rotate and shape the dough into a tight ball. Use a bench scraper if the dough sticks.
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Place rolls 3–4 inches apart on a parchment-lined sheet. Cover loosely and let rise in a warm place until puffed. This can take 30 minutes to two hours depending on temperature.
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Preheat the oven to 450°F (232°C). Score the tops of the rolls, transfer to the oven, and create steam immediately (hot water in a pan, ice cubes, or spray bottle). Bake 10–12 minutes until golden and crusty.
Notes
Store rolls in an airtight container at room temperature for 2–3 days. Freeze well wrapped for 3–6 months.
To reheat and re-crisp, briefly wet the roll’s exterior and warm in a 400°F (204°C) oven for up to 5 minutes.