Soft, Chewy & Comfortingly Golden — for a roll that’s tender, stretchy, and full of nostalgic warmth, Gluten-Free Tapioca Dinner Rolls are a must-bake. These golden beauties combine tapioca starch with a gluten-free flour blend to create a soft, pillowy texture that’s perfect for soaking up gravies, pairing with soups, or enjoying warm with a pat of butter. Whether served at holiday feasts or weeknight dinners, Gluten-Free Tapioca Dinner Rolls bring bakery-style comfort to the gluten-free table.
What makes Gluten-Free Tapioca Dinner Rolls special is the tapioca starch—it adds elasticity and chew, mimicking the structure of traditional bread without the gluten. The dough is enriched with milk, egg whites, and butter, then whipped into a smooth, airy consistency before being shaped and baked to golden perfection. Whether baked close together for pull-apart rolls or spaced for individual servings, Gluten-Free Tapioca Dinner Rolls rise beautifully and deliver on both flavor and texture.
The first time I made Gluten-Free Tapioca Dinner Rolls, I was amazed at how the dough transformed—sticky at first, then whipped into a light, pliable mass that baked into soft, golden rolls. The crust was tender, the crumb fluffy, and the flavor rich with just a hint of sweetness. Since then, Gluten-Free Tapioca Dinner Rolls have become my go-to for gluten-free gatherings and cozy meals alike.
Now, I prepare Gluten-Free Tapioca Dinner Rolls regularly for holiday spreads, sandwich sliders, or as a freezer-friendly staple. Whether brushed with butter, sprinkled with herbs, or served plain and warm, Gluten-Free Tapioca Dinner Rolls always deliver that classic dinner roll experience—without compromise.
Table of Contents
Why You’ll Love Gluten-Free Tapioca Dinner Rolls
- Soft, Chewy Texture – Tapioca starch adds stretch and tenderness
- Golden, Fluffy Crumb – Light and airy with a tender crust
- Naturally Gluten-Free – Made with a custom flour blend and no wheat
- Perfect for Any Meal – From holiday feasts to everyday dinners
- Freezer-Friendly & Make-Ahead – Bake now, enjoy later
Health Benefits of Gluten-Free Tapioca Dinner Rolls
- Gluten-Free & Celiac-Safe – No wheat, barley, or rye
- Customizable Ingredients – Dairy-free and egg-free options available
- Lower in Additives – Homemade means no preservatives
- Rich in Energy & Comfort – A satisfying carb source
- Portion-Controlled & Wholesome – Great for balanced meals
When to Make Gluten-Free Tapioca Dinner Rolls
- Holiday Dinners & Celebrations – A must-have on the table
- Weeknight Comfort Meals – Quick to reheat and serve
- Lunchbox Sliders & Sandwiches – Soft and sturdy enough to hold fillings
- Soup & Stew Companion – Perfect for dipping and soaking
- Meal Prep & Freezer Stocking – Bake ahead and store with ease
Chef’s Notes: Gluten-Free Tapioca Dinner Rolls
• Grate cheese fine for even distribution – Shredding low-moisture mozzarella finely ensures it blends seamlessly into the tapioca, creating consistent chew in every bite.
• Pulse, don’t blend – Use short pulses on the food processor to avoid over-developing the starch, which can lead to gummy or tough rolls.
• Stickiness is a good sign – The dough should be soft and slightly sticky after mixing. It may seem unusual, but that texture yields the best rise and chew.
• Chilling isn’t optional – Cold dough handles better, especially when shaping—plus it develops structure that translates to better texture once baked.
• Keep scoring shallow – A quick, light slash across the top gives room for steam release without flattening the rolls or breaking the outer crust.
• Preheat thoroughly – Make sure your oven is fully heated before baking; tapioca-based breads need an early blast of heat to puff properly.
• Open the oven with confidence – Releasing steam briefly mid-bake helps dry the surface and creates a firmer outer crust that stays crisp longer.
• Customize the shape – Try mini-rolls for sliders or larger disks as gluten-free burger buns. Just adjust the timing slightly for size.
• Cool completely before freezing – Warm rolls trapped in plastic will soften or weep moisture. Let them dry on a rack before wrapping.
• Reheat low and slow – Toast leftover rolls at 325°F for 5–7 minutes to revive that crispy shell and warm, stretchy middle.
Gluten-Free Tapioca Dinner Rolls
4
rolls20
minutes25
minutes377
kcal30
minutes1
hour15
minutesTurn any meal into a celebration with these easy gluten-free tapioca rolls! Inspired by Brazilian pão de queijo, they boast a crisp exterior and pillowy, chewy interior—no wheat, no hassle, just pure joy. Ready in just over an hour, they’re perfect for weeknight sides, weekend brunch spreads, or dinner parties. Let’s roll!
Ingredients
- Wet Ingredients
1 large egg plus 1 egg yolk, at room temperature
2 tablespoons neutral oil grapeseed or canola
3.5 fl oz whole milk plus more if needed (up to 1 fl oz)
- Dry Ingredients
1 2/3 cups tapioca starch plus extra for dusting
3 1/2 oz low-moisture shredded mozzarella
1/6 teaspoon fine kosher salt
- Alternative Ingredients
Tapioca Starch: swap with arrowroot or cassava flour for similar chewiness.
Mozzarella: use dairy-free cheese or grated provolone for different flavor.
Egg: replace each egg with a flax “egg” 1 tbsp ground flax + 3 tbsp water for vegan option.
Milk: sub almond or oat milk unsweetened if dairy-free.
Neutral Oil: olive oil or melted coconut oil can stand in for grapeseed.
Directions
- Preheat Oven – Set your oven to 375°F and position a rack in the center. Line a rimmed baking sheet with parchment paper to prevent sticking. This step takes about 5 minutes and ensures even baking.
- Blend Dry Wet – In a food processor, pulse tapioca starch, shredded mozzarella, and salt for 1 minute to break down cheese. With the motor running, drizzle in the oil and 3.5 fl oz milk, then add egg and yolk. Continue processing another 2 minutes; the dough should form a sticky, cohesive mass.
- Chill Dough – Scrape the dough onto plastic wrap, wrap tightly, and chill in the fridge for 30 minutes (or in the freezer for 15 minutes). Chilling firms it up, making shaping easier and improving the crumb structure.
- Shape Rolls – Dust a work surface with tapioca starch. Divide dough into four equal portions with a knife (about 1 minute). Gently roll each into a ball, then flatten into ½-inch disks, re-dusting as needed to prevent sticking.
- Score Bake – Arrange rolls 2 inches apart on the prepared sheet. Score each twice at a 45° angle, about 1/8″ deep, to control expansion. Bake for 20 minutes until pale gold. Quickly open oven, pierce tops to release steam, then bake an additional 5–10 minutes until deeply golden and firm.
- Cool Store – Transfer rolls to a wire rack and let rest 10 minutes before serving. For make-ahead, cool completely, slice in half, wrap tightly, and freeze. Thaw at room temperature for 30 minutes or microwave briefly before toasting.
Equipment
- Food Processor
- silicone spatula set
- Baking sheet
- Mixing bowls
- measuring cups and spoons
Notes
- • For extra flavor, fold in chopped fresh herbs (rosemary, thyme) when shaping.
• Serve warm with garlic-herb butter, soft cheeses, or alongside soups and stews.
• You can brush tops with melted butter or egg wash before baking for a glossy finish.
• Dough can rest overnight in the refrigerator for deeper flavor.
• Leftover rolls toast beautifully and make a quick breakfast sandwich base.
Nutrition Facts
- Serving Size: 1g
- Calories: 377kcal
- Fat: 15.3g
- Saturated Fat: 4.8g
- Trans Fat: 0.3g
- Polyunsaturated Fat: 6g
- Monounsaturated Fat: 3g
- Cholesterol: 110mg
- Sodium: 278mg
- Potassium: 101mg
- Carbohydrates: 50g
- Fiber: 0g
- Sugar: 1.3g
- Protein: 9g
- Vitamin A: 288IU
- Vitamin C: 0mg
- Calcium: 204mg
- Iron: 0.5mg
FAQs: Gluten-Free Tapioca Dinner Rolls
Can I make these without cheese?
Yes. While mozzarella adds chew and stretch, you can substitute with dairy-free cheese or increase the starch slightly to compensate.
Is tapioca starch the same as cassava flour?
Not quite. Tapioca starch is the extracted starch from cassava root, while cassava flour includes the whole root. They behave differently in baking.
Can I make these vegan?
Yes. Use dairy-free cheese, oat or almond milk, and a flax “egg” substitute for both egg and yolk. Expect a slightly softer center.
How do I know the dough is mixed enough?
It should come together in a thick, sticky ball that holds shape but still yields when pressed. If it’s too dry, add a splash of milk.
Why score the rolls before baking?
Scoring prevents cracking and allows the rolls to expand predictably while baking. It gives them that signature bakery finish.
Can I double the batch?
Absolutely. These rolls freeze well, so doubling saves effort for future meals. Just chill and shape before baking as usual.
Do these rolls taste like traditional pão de queijo?
They’re inspired by pão de queijo but slightly leaner with a firmer crust and mild stretch—ideal for savory pairings beyond breakfast.
What’s the best way to shape them?
Lightly dust your hands and work surface with tapioca starch. Roll gently without compressing to keep air in the dough.
How long do they last?
Fresh for 2 days at room temp in a sealed container. For longer storage, freeze immediately after cooling.
Can I bake these in a muffin pan?
Yes. A lightly greased muffin pan helps shape and rise them evenly, especially useful if your dough is particularly sticky.
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