Gluten-Free Pillow-Soft Potato Rolls

Soft, tearable bread is the thing coeliacs miss most, and the thing the shops get most wrong. So here is the antidote: pillowy potato rolls you make yourself, from a simple blend of gluten-free flours, that come out of the oven golden, springy and soft — the kind you pull apart at the table. No wheat, no dairy, no egg. The quiet hero is psyllium husk: without gluten, bread has nothing to trap the yeast gas and stretch, and psyllium forms a gel that does gluten’s job.

Gluten-Free Pillow-Soft Potato Rolls

Soft, tearable gluten-free dinner rolls from a simple potato-rice-sorghum flour blend, bound with psyllium husk. Naturally dairy-free, egg-free and vegan — real bread back on the table. Every ingredient must be certified gluten-free.

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Prep Time 20 minutes mins

Cook Time 22 minutes mins

Total Time 1 hour hr 30 minutes mins

Servings: 12 rolls

Course: Bread, Side Dish

Ingredients Method Notes

Ingredients

  

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• 100 g potato flour certified GF — NOT potato starch (see notes)
• 200 g rice flour certified GF
• 100 g sorghum flour certified GF
• 7 g dry yeast
• 1 tbsp psyllium husk the binder — see notes
• 1 tbsp olive oil
• 1 tsp salt
• 350 ml warm water adjust as needed

Method

 

1. Mix & activate: In a large bowl, whisk all the dry ingredients. In a separate cup, dissolve the yeast in the warm water and let it sit 5–10 minutes until foamy. Add the yeast mixture and olive oil to the dry mix, then add the water gradually — potato flour is very absorbent, so you may not need it all.
2. Knead & rest: Mix into a soft dough (a tacky texture is fine — do not add too much flour). Cover and let rise 45–60 minutes in a warm place for a better rise.
3. Shape & bake: Form 9–12 small rolls (wet hands stop sticking). Bake at 200°C (fan) for 20–25 minutes until golden. Store airtight 2–3 days, or freeze and reheat at 180°C.

Notes

Coeliac notes
• "Certified gluten-free" is not optional here. Rice, sorghum and potato flours are naturally GF but very commonly milled in facilities that also process wheat — for a from-scratch GF bread, every flour must be labelled/certified gluten-free.
• Potato flour is NOT potato starch — they behave completely differently; this needs potato flour (absorbent, adds softness). Check the pack.
• Psyllium husk is the binder that replaces gluten — do not skip it (whole husk vs powder absorb differently; powder needs a little less). Buy plain, additive-free.
• Yeast is GF; avoid bread-machine blends with wheat-based improvers.
• A constructed gluten-free bread — safety comes from certified ingredients + a clean, flour-dust-free surface. When unclear, treat it as "not for me".

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