Gluten Free Yeast Rolls

Name: Gluten Free Yeast Rolls
Prep time: 15 min
Cook time: 17 min
Yield: 8
Cuisine: American
Ingredients: 1/4 cup heavy cream; 1 1/4 teaspoons dry active yeast; 2 cups almond flour; 1/4 cup oat fiber; 2 teaspoons powdered allulose; 1 teaspoon baking powder; 1/2 teaspoon salt; 4 tablespoons unsalted butter, softened; 2 large egg whites; 4 teaspoons sour cream; 2 teaspoons psyllium husk powder; 1/4 cup warm water; 1 egg white; 1 tablespoon milk or nut milk

By Annie Lampella, Pharm.D.

Published November 13, 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.

A close-up of soft, golden yeast rolls highlighting the cracked tops and fluffy texture.

Freshly baked gluten-free yeast rolls cooling on a parchment-lined baking sheet.

A batch of golden keto yeast rolls being brushed with melted butter in a white bowl.

A hand holding a soft and fluffy gluten-free yeast roll with a bite taken out to show the texture.

A white casserole dish filled with keto-friendly yeast rolls, served alongside a pat of butter and coffee.

32 Mins

Nutrition Facts

Serving Size:
1 roll

Servings

268

Calories

23.7g

Fat

7.4g

Protein

2.9g

Net Carb

11g

Total Carbs

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.

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 roll 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 low carb and 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, my recipe uses allulose to give 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.

Table of Contents [ click to toggle ]

Recipe Details
- Gluten Free Yeast Rolls Ingredients
- Gluten Free Yeast Rolls Directions
Similar recipes others love
How to get keto dinner rolls to rise
Storage information
FAQs
Nutrition information: facts & macronutrients

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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
1/4 cup oat fiber
2 teaspoons powdered allulose
1 teaspoon baking powder
1/2 teaspoon salt
4 tablespoons unsalted butter, softened
2 large egg whites
4 teaspoons sour cream
2 teaspoons psyllium husk powder
1/4 cup warm water

Egg Wash Ingredients

1 egg white
1 tablespoon milk or nut milk

Gluten Free Yeast Rolls Directions

STEP

1
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.
Ingredients

1/4 cup heavy cream

1 1/4 teaspoons dry active yeast
Quick Tip
I place my cream yeast mixture on top of the oven as it's preheating or a warm place to encourage it to grow.
STEP

2
Combine the dry ingredients

To a large bowl, stir to combine almond flour, oat fiber, allulose, baking powder, and salt.
Ingredients

2 cups almond flour

1/4 cup oat fiber

2 teaspoons powdered allulose

1 teaspoon baking powder

1/2 teaspoon salt
Quick Tip
See oat fiber substitution recommendations below in FAQs.
STEP

3
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.
Ingredients

4 tablespoons unsalted butter, softened

2 large egg whites

4 tablespoons sour cream

yeast mixture
Quick Tip
Overmixing can cause your rolls to deflate.
STEP

4
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.
Ingredients

2 teaspoons psyllium husk powder

1/4 cup warm water
Quick Tip
Add the psyllium husk helps with texture and flavor.
STEP

5

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 portion into eight balls. Place the balls on a parchment lined baking tray and let proof in a warm place, covered with a clean towel, for 30 minutes.
STEP

6
Prepare egg wash

In a small bowl, mix egg white with milk or nut milk and brush over the top of the dough balls.
Ingredients

1 large egg white

1 tablespoon milk or nut milk
Quick Tip
This step is optional but helps to give the rolls that golden brown crust on the outside, so I wouldn't skip this step.
STEP

7

Bake the dinner rolls

Bake in oven at 350°F for 16-18 minutes or until golden brown on top. Remove from oven and let cool for a few minutes before serving.

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Overhead view of a bowl piled high with fluffy, golden-baked gluten-free dinner rolls.

How to get keto dinner rolls to rise

Getting keto rolls to rise without sugar or gluten sounds impossible, but it’s actually pretty simple once you know the trick.

Feed heavy cream – I use heavy cream to feed the yeast. It has just enough natural sugar to wake it up without adding any carbs. Warm it to about 120°F, sprinkle in active dry yeast (not the quick-rise stuff), and let it hang out somewhere warm. I like to set mine right on top of the oven while it preheats. After about ten minutes, you’ll see it turn cloudy and smell all kinds of amazing… that’s how you know your yeast is alive and ready to do its thing.
Special flour blend – A mix of almond flour, oat fiber, and a little psyllium husk helps give the rolls structure so they can puff up while baking. They won’t rise quite like traditional wheat rolls, but they still get that light, fluffy texture and the classic yeasty flavor that makes your kitchen smell like a bakery.

Storage information

These rolls store really well, which makes them perfect for meal prep or holiday baking ahead of time. Once they’ve cooled completely, just pop them into an airtight container or zip-top bag and keep them at room temperature for up to 3 days, they’ll stay soft and fluffy.

Freezer instructions

If you want to freeze them, let them cool first, then wrap each roll tightly in plastic wrap and store them together in a freezer bag. They’ll keep for up to 3 months. When you’re ready to eat, just thaw at room temp or warm them in the oven at 325°F for about 10 minutes. I like to brush a little melted butter on top after reheating, it makes them taste freshly baked all over again.

Gluten Free Yeast Rolls: FAQS

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.

Nutritional information & Macros

Amount Per Serving
Calories	268
Fat	23.7g
Protein	7.4g
Total Carbs	11g
Net Carbs	2.9g

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About Annie Lampella, Pharm.D.

Annie Lampella is a Doctor of Pharmacy, mom, and the recipe creator behind KetoFocus. With a B.S. in Genetics from UC Davis and a Pharm.D., she has over 11 years of experience developing family-friendly keto recipes based on the science of human metabolism. She is the author of the Protein Packed cookbook, published by Victory Belt Publishing.

Learn more about Annie →

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