Some days, all you want is a warm, soft roll to cradle that egg sandwich or soak up the last spoonful of stew. But if you’re avoiding gluten, finding the right bread can feel like a wild goose chase through the freezer aisle. That’s exactly why I had to share my gluten free potato bread rolls — the kind that taste so fluffy and satisfying, your gluten-loving family won’t even know they’re missing anything.
These aren’t your average “braed” (as my toddler once wrote it on our fridge with magnets). They’re healthy, soft, and crazy easy to whip up. You won’t need any special tools — just a few bowls, a bit of love, and yes, some mashed potatoes.
Looking for inspiration? Try my fluffy gluten-free sandwich bread next—it’s a hit for grilled cheese nights!
Why You’ll Love These Gluten Free Potato Bread Rolls
Let’s be real—gluten free bread has a reputation. It can be dense, crumbly, or just plain sad. But not this time. These potato bread rolls are pillowy soft, golden on the outside, and perfect for everything from burgers to breakfast toast.
Here’s what makes them special:
- They stay soft for days (yes, even after toasting!)
- The potato starch gives them a lovely chew without any gluten
- Totally freezer-friendly for make-ahead planning
- They don’t taste “gluten-free” (in the best way)
Ingredients You’ll Need
The magic lies in simplicity. Here’s what goes into these dreamy rolls:
- 3/4 cup warm potato water (from boiled potatoes, 110–115°F)
- 2-1/2 tsp instant yeast (like SAF)
- 1/3 cup soft butter (or Earth Balance or shortening)
- 1/3 cup sugar
- 2 large eggs, room temperature
- 1/2 cup mashed potatoes (smooth and lump-free)
- 1 cup white rice flour
- 1 cup brown rice flour
- 1/2 cup potato starch
- 1/4 cup tapioca flour
- 1-1/2 tsp xanthan gum
- 1-1/4 tsp salt
How to Make Gluten Free Potato Bread Rolls
This recipe isn’t just delicious—it’s simple enough for a weeknight. Here’s how I do it:
Step 1: Bloom That Yeast
Pour the warm potato water into a bowl. Sprinkle in the yeast and a pinch of sugar. Wait 5–7 minutes until it’s nice and foamy.
Step 2: Mix It Up
In a separate bowl, combine the mashed potatoes, soft butter, eggs, sugar, and yeast mixture. Stir until smooth.
Step 3: Bring in the Flours
In another bowl, whisk together the flours, starches, salt, and xanthan gum. Gradually add this to the wet mix. Beat until the dough is smooth, sticky, and stretchy. Don’t worry—it won’t look like regular dough. It’s more like thick cake batter.
Step 4: Shape the Rolls
Scoop the dough into greased muffin tins or use a scoop to form round rolls on a parchment-lined tray. Smooth tops with wet fingers.
Step 5: Rise and Shine
Cover the rolls with plastic wrap and let them rise in a warm spot until puffed—about 45–60 minutes.
Step 6: Bake to Golden Perfection
Preheat oven to 375°F. Bake for 18–22 minutes or until golden and firm. Let cool slightly before serving.
Gluten Free Potato Bread Rolls
Soft, fluffy, and totally gluten-free—these cozy bread rolls are the perfect addition to any breakfast or dinner table.
Ingredients
- 3/4 cup warm potato water (110–115°F)
- 2-1/2 tsp instant yeast (SAF)
- 1/3 cup soft butter (or dairy-free substitute)
- 1/3 cup granulated sugar
- 2 large eggs, at room temperature
- 1/2 cup mashed potatoes (smooth)
- 1 cup white rice flour
- 1 cup brown rice flour
- 1/2 cup potato starch
- 1/4 cup tapioca flour
- 1-1/2 tsp xanthan gum
- 1-1/4 tsp salt
Instructions
- Dissolve yeast in warm potato water with a pinch of sugar. Let foam for 5–7 minutes.
- Mix mashed potatoes, butter, sugar, eggs, and yeast mixture until smooth.
- In another bowl, whisk flours, starches, xanthan gum, and salt together.
- Add dry to wet and beat until a sticky dough forms.
- Shape into rolls with wet hands or scoop and place on a tray or in muffin tins.
- Cover and let rise in a warm place for 45–60 minutes.
- Bake at 375°F for 18–22 minutes until golden brown.
- Cool slightly and serve warm.
Notes
- Substitute butter with Earth Balance for a dairy-free version.
- Freeze baked rolls for up to 3 months. Toast to reheat.
- Leftover mashed potatoes? This is the perfect way to use them.
Hanna’s Tips for Fluffy, Easy Rolls
- Potato trick: Save your boiled potato water. It adds starch and warmth to help the dough rise.
- Don’t skip xanthan gum. It’s your gluten stand-in and keeps everything together.
- Freeze them: Pop extras in a freezer bag. Reheat in the oven or toaster when you need a carb hug.
- Earth Balance works well if you’re dairy-free—just make sure it’s at room temp!
This Recipe’s Backstory: A Family Favorite with a Gluten-Free Twist
I grew up with baskets of warm bread at the dinner table. My grandma made flake sourdough bread that could make you cry happy tears. When I had to cut gluten for health reasons, I missed that cozy tradition. After way too many gummy disasters and crumbly attempts, I cracked the code with these rolls.
Now, they show up at brunch, Thanksgiving, and even lunchbox PB&Js. My kids? Obsessed. My husband? Shocked they’re gluten free.
Don’t miss our Purple Sweet Potato Recipe
FAQs About Gluten Free Potato Bread Rolls
Q: Is potato bread gluten-free?
A: Not always! Traditional potato bread usually contains wheat flour. This version uses only gluten-free flours, so it’s safe for those with celiac or gluten sensitivity.
Q: Can I freeze these rolls?
A: Absolutely. Wrap them tightly and freeze for up to 3 months. Reheat in a toaster or warm oven.
Q: Can I make this dairy-free?
A: Yes! Just swap the butter for a dairy-free alternative like Earth Balance or shortening.
Q: What can I serve these with?
A: Breakfast sandwiches, sliders, soup—you name it! They’re versatile and delicious.
Whether you’re avoiding gluten or just love good bread, these gluten free potato bread rolls deserve a spot in your recipe rotation. They’re the kind of rolls you’ll want to show off—and honestly, no one will guess they’re gluten-free. Go ahead and bake a double batch. Your future self will thank you.
Check out my Hellmann’s Potato Salad Recipes for another tasty option that’ll wow the crowd.