Gluten-Free Dinner Rolls

If you come to my house for the holidays you will be served these rolls! They are somewhere between a muffin and a biscuit. I’ve probably made them 500 times and we still love them. You can substitute honey for agave, but the flavor of agave is better here.

These rolls are best served warm with plenty of butter and honey.

This recipe was adapted from The Gluten Free Kitchen Cookbook.


  • 5 tbsp butter, melted

  • 3 tbsp agave (or honey)

  • 2 eggs

  • 1 cup plain whole fat yogurt

  • 1 1/2 cups Josie’s Best Gluten Free Muffin and More mix

  • 1/2 tsp baking soda

  • 1 tbsp baking powder

  • 1/2 tsp salt

  • 3/4 tsp apple cider vinegar


Preheat the oven to 350 degrees F. Grease a 12-cup muffin tin well and set aside.

Combine all wet ingredients and mix well. In a separate bowl, combine all dry ingredients and mix well.

Add dry ingredients to wet ingredients and mix well until no flour pockets remain (but try not to over mix!)

Drop by the spoonful into prepared muffin tin, filling about 3/4 of the way full.

Bake 12 to 15 minutes, until a toothpick comes out clean and rolls are golden brown.  Allow to cool slightly in the muffin tin before removing.


Makes about a dozen Rolls.



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