Gluten Free Yeast Rolls
Published November 13, 2025 • Updated December 14, 2025
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These gluten-free yeast rolls are soft, fluffy, and taste like they just came out of a bakery oven. They’re low carb, actually rise thanks to a few clever hacks (yes, real yeast is involved!), and make the perfect addition to any holiday table or cozy weeknight dinner.
I’ve made some gluten free, keto rolls before and you all loved them, but I’ve been wanting to make one with yeast for a while now. There’s just something about that classic bread flavor and smell that you can’t fake. The tricky part is doing it without using sugar or milk to feed the yeast, and without gluten-based flours to give it structure.
I finally cracked the code last year when I released my Thanksgiving for One video on YouTube but that version only made two rolls. Ever since, so many of you have been asking for a full batch recipe, and I finally delivered. (My husband is gluten free too, so trust me, these rolls are now on repeat in our house.)
These gluten free yeast rolls are everything I wanted a keto bread to be. They are soft, fluffy, and actually rise. The secret is in a few key ingredients: a little heavy cream to feed the yeast instead of sugar, oat fiber to mimic that light bread crumb texture, and the perfect balance of almond and coconut flour to keep them sturdy but tender. You get that same yeasty aroma when they bake that instantly makes your kitchen smell like a bakery.
How these rolls differ from other recipes
- No gluten-free flour blends – What makes my recipe stand out from a lot of the other gluten free rolls out there is that it doesn’t rely on store-bought gluten free flour blends or gums. No gritty texture, no weird aftertaste, and no dry, crumbly disappointment that needs to be toasted just to be edible. These rolls are soft straight out of the oven and pull apart beautifully, exactly how a dinner roll should be.
- Low carb & sugar free – My recipe is completely sugar free, so you get all the flavor and texture of a classic yeast roll without the carbs or added sugar. And I still give that hint of sweetness that we love in a dinner roll. Instead of sugar, I use allulose for that sweet finish.
So if you’ve been missing that nostalgic, freshly baked dinner roll moment, this recipe is for you. They’re perfect for the holidays, Sunday dinners, or honestly, anytime you’re craving real bread but still want to keep things low carb and gluten free. Warm one up, add a little butter, and just try not to eat the whole batch.
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Gluten-free Yeast Rolls Ingredients
1/4 cup heavy cream -
1 1/4 teaspoons dry active yeast
-
2 cups almond flour
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1/4 cup oat fiber
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2 teaspoons powdered allulose
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1 teaspoon baking powder
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1/2 teaspoon salt
-
4 tablespoons unsalted butter, softened
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2 large egg whites
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4 teaspoons sour cream
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2 teaspoons psyllium husk powder
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1/4 cup warm water
Egg Wash Ingredients
-
1 egg white
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1 tablespoon milk or nut milk
Step by Step Instructions
Step by Step Instructions
Preheat oven and proof the yeast
Preheat the oven to 350°F. Pour heavy cream in a small bowl and heat in microwave on high for 25 seconds. Let cool to 105-120°F (ideally closer to 120°F). Add yeast, stir and let sit for 10 minutes.
- 1/4 cup heavy cream
- 1 1/4 teaspoons dry active yeast
Combine the dry ingredients
To a large bowl, stir to combine almond flour, oat fiber, allulose, baking powder, and salt.
- 2 cups almond flour
- 1/4 cup oat fiber
- 2 teaspoons powdered allulose
- 1 teaspoon baking powder
- 1/2 teaspoon salt
Add in wet ingredients
Once yeast is ready, add butter, egg white, sour cream, and yeast mixture to the dry ingredients. Mix using a fork, pastry blender or electric mixer to combine. Do not overmix.
- 4 tablespoons unsalted butter, softened
- 2 large egg whites
- 4 tablespoons sour cream
- yeast mixture
Prepare psyllium husk
In a small bowl, stir psyllium husk powder with warm water until gel forms then add to the dough. Mix everything until combined.
- 2 teaspoons psyllium husk powder
- 1/4 cup warm water
Form the rolls and proof
Wet your hands with water to prevent the dough from sticking to your hands. Then divide the dough into eight portions and roll each into a ball. Place the balls on a parchment lined baking tray and let proof in a warm place, covered with a clean towel, for 30 minutes.
Prepare egg wash
In a small bowl, mix egg white with milk or nut milk and brush over the top of the dough balls.
- 1 large egg white
- 1 tablespoon milk or nut milk
Nutrition disclaimer
The nutrition information provided is an estimate and is for informational purposes only. I am a Doctor of Pharmacy (Pharm.D.); however, this content is not intended to be a substitute for professional medical advice, diagnosis, or treatment. Always consult your physician or other qualified health provider before making any lifestyle changes or beginning a new nutrition program.
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Get My Macros (Free) →Frequently Asked Questions
Can I make these rolls dairy-free?
Yes! You can swap the heavy cream with unsweetened almond milk or another non-dairy milk. Just make sure it’s warmed to the right temperature to activate the yeast. Instead of butter, use ghee or coconut oil. In place of sour cream, use dairy free yogurt.
Do these rolls actually rise without sugar?
They do! The yeast feeds on the natural lactose in the heavy cream instead of table sugar. You’ll still see that beautiful rise and get that signature yeasty flavor.
Can I use a different flour if I don’t have oat fiber?
Oat fiber gives these rolls their light, fluffy texture, but if you can’t find it, try using a bit more coconut flour or use an equivalent amount of bamboo fiber/flour. The texture will be slightly denser, but still delicious.
Why didn’t my rolls rise?
This usually happens if the yeast was killed by liquid that was too hot, or if your yeast was old. Make sure your cream is around 120°F and that you’re using fresh active dry yeast.
Can I bake these in a muffin tin or cast iron skillet?
Yes! A muffin tin works great for evenly shaped rolls, and a cast iron skillet gives them that golden bakery-style crust.
Took me two tries to get the yeast proofing right. Heavy cream has to be warm enough or nothing happens. Once I nailed that they came out great.
The psyllium husk trick is what makes these actually hold together. Soft inside, golden on top. Best keto roll I've tried.
can I freeze the dough balls for rising and baking later?
I'm not entirely sure how well this dough will freeze since I haven’t tested it, but if you test it out, let me know how it goes!