Thermomix Gluten Free Dinner Rolls

Thermomix Gluten Free Dinner Rolls

These Thermomix Gluten Free Dinner Rolls are the best invention since the dinner roll. So fast to prepare and probably the fluffiest rolls I’ve ever seen.

My mum and I have been on a hunt for the best and fluffiest Thermomix gluten free dinner rolls for ages. I have finally managed to get the recipe right and she was so happy, we made it together on the weekend. She told me she had never seen such fluffy gluten free bread before and used it to make a burger with my falafel burger recipe from Supercharged.

I love that they last for two days without going stale and hope you will enjoy them as much as I do. I use Dove’s Farm gluten free plain flour and find it is the best mixture to get the consistency right. If you are having doubts or problems with the gluten free flour blends you are using, leave me a comment.


Thermomix Gluten Free Dinner Rolls

  • 150g whole milk
  • 150g water
  • 1 Tbsp dry active yeast (or 30g fresh yeast)
  • 10g golden caster sugar
  • 400g gluten free plain flour (I use Dove’s Farm)
  • 2 tsp Xanthan gum
  • 1 tsp sea salt flakes
  • 2 large eggs
  • 10g cider vinegar
  • 20g olive oil


  1. Place the milk, water, yeast and sugar in the mixing bowl. Warm 2 Min. / 37°C / Speed 2.
  2. Add the gluten free plain flour, Xanthan gum, salt, eggs, cider vinegar and olive oil and mix 20 Sec. / Speed 5.
  3. Preheat the oven to 200°C and grease and flour a 12-hole muffin tin (if you have a non stick tin, you don’t have to grease it at all). Divide the mixture evenly into the holes. With the back of a wet spoon, smooth the top of each roll. Leave to proof for 30-45 minutes uncovered so that a skin develops until they are 1.5 times the size.
  4. You can very slightly score each roll in a fast move with your knife if you want them even bigger but it is not necessary. Bake in the oven for 20 minutes until browned at the top. Remove and transfer onto a wire cooling rack. Then slice up and serve. Enjoy!

12 thoughts on “Thermomix Gluten Free Dinner Rolls

  1. Aoife says:

    Can you sub the gluten free flour for rice flour?
    Also can you sub the xanthan gum for chia as I think I’ve seen that somewhere before?

    • Sophia Handschuh says:

      gluten free flour will always contain a mix of rice flour, some starches and potentially buckwheat flour so if you are substituting I would go for a mix. You could use chia seeds but soak them in water first and blend them before adding.

  2. Jules Fleming says:

    I’ve just made half a batch of these as i find i throw away gluten free bread when I’ve made loaves in the past as they just get too hard if not eaten all on the day I’ve baked them but these little gems are just lovely. Really soft and so moreish…..will definitely be making more tomorrow. Great easy fool proof recipe Sophia, thank you!

  3. Delphine Steel says:

    Hi Sophia,

    Is it ok to use a dairy-free milk alternative or will this impact the quality of the bread?

    Thank you.

  4. Karin says:

    These worked a treat, just made a batch and am not scoffing one. For the Australians/NZers (I’m from there and live in the UK now). Doves farm flour is a very starchy white flour that has rice, maize, tapioca and buckwheat in it. I don’t remember any flour blends being exactly like Doves (I always mixed my own there, now I do tend to just buy Doves as it’s pretty reliable). I used to use 2 parts Brown Rice Flour 2/3 part Potato starch and 1/3 tapioca flour when I lived in NZ. It was the best… it might not produce exactly the same results as Doves, but I think it would be close. Hope this helps.

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