Gluten Free Crescent Rolls

Finding good bread recipes that are gluten free can be tricky. A lot of them end up dry, crumbly, or just not worth the effort. These crescent rolls are different.

They’re soft and pillowy on the inside with a light golden crust on the outside. You’d never guess they’re gluten free just by looking at them or tasting them.

The dough comes together quickly in one bowl. After a short rest in the fridge, it’s easy to roll out and cut into triangles just like you would with regular crescent roll dough.

A quick brush of melted butter and a sprinkle of flaky salt after baking takes them over the top.

These are perfect alongside soups, holiday dinners, or honestly just on their own while they’re still warm. Let’s get into the recipe.

Why You’ll Love This Recipe

Soft and Buttery Texture – These crescent rolls are pillowy soft on the inside with a golden buttery outside that rivals any wheat-based version.

Actually Looks Like Real Crescent Rolls – Nobody at the table will guess these are gluten free because they puff up and brown beautifully every single time.

Simple Ingredients You Can Find Anywhere – Everything in this recipe is easy to find at your regular grocery store with no weird or hard-to-source ingredients.

Ingredients

• 2 cups Gluten Free 1-to-1 Baking Flour
• 1/4 cup Tapioca Starch
• 1 tsp Psyllium Husk Powder
• 3/4 tsp Salt
• 1 packet (2 1/4 tsp) Active Dry Yeast
• 2 tbsp Granulated Sugar
• 1/2 cup Warm Whole Milk (110 F)
• 2 Large Eggs (room temperature)
• 1/4 cup Unsalted Butter (melted and cooled)
• 1 tsp Apple Cider Vinegar

For the Topping

• 2 tbsp Unsalted Butter (melted)
• Flaky Sea Salt (optional)

How to Make

Step 1

In a small bowl, combine the warm milk, 1 teaspoon of the sugar, and yeast. Stir gently and let sit for 8 to 10 minutes until foamy.

Step 2

In a large bowl, whisk together the gluten free flour, tapioca starch, psyllium husk powder, remaining sugar, and salt. Add the eggs, melted butter, and apple cider vinegar to the yeast mixture. Stir to combine, then pour into the dry ingredients. Mix until a soft, sticky dough forms.

Step 3

Cover the bowl with plastic wrap and refrigerate for at least 30 minutes. Chilling firms up the dough and makes it much easier to roll and shape.

Step 4

Place the chilled dough between two sheets of parchment paper lightly dusted with gluten free flour. Roll it out into a large circle about 12 inches across and a quarter inch thick. Using a pizza cutter or pastry wheel, cut the circle into 8 equal triangles.

Step 5

Starting at the wide end, gently roll each triangle up toward the point. Curve the ends slightly inward to form a crescent shape.

Step 6

Place the crescents on a parchment-lined baking sheet, point side down, spacing them about 2 inches apart. Cover loosely with greased plastic wrap and let rise for 30 to 40 minutes, until puffy.

Step 7

Preheat the oven to 375 F. Bake for 14 to 18 minutes, until the crescents are golden brown and puffed.

Step 8

Remove from the oven and immediately brush the tops with melted butter. Sprinkle with a touch of flaky sea salt if desired. Serve warm for the most buttery, flaky experience.

My Tips

Make Sure Your Yeast Is Actually Active

When you mix the yeast with warm milk and sugar, it should get foamy and bubbly within 8 to 10 minutes. If nothing happens, your yeast is dead and the rolls won’t rise at all.

The milk temperature matters a lot here. Use a thermometer if you have one and aim for 110 F. Too hot and it kills the yeast, too cool and it won’t activate properly.

If your yeast doesn’t foam up, toss it and start with a fresh packet before wasting the rest of your ingredients.

Don’t Skip the Chilling Step

Gluten free dough is naturally sticky and soft, so chilling it in the fridge for at least 30 minutes is what makes it possible to actually roll and shape. If you try to work with it right away, it’ll stick to everything and fall apart.

If it’s a warm day or your dough still feels too soft after 30 minutes, let it go another 15 to 20 minutes. You want it firm enough to handle but not rock hard.

If at any point while you’re rolling or shaping the dough it starts getting too soft and sticky again, just pop it back in the fridge for 10 minutes.

Roll Between Parchment Paper

Rolling the dough between two sheets of parchment paper is the best way to keep it from sticking without adding too much extra flour. Too much flour will make the rolls dry and dense.

Dust both sheets of parchment with just a light coating of gluten free flour before you start. If the dough sticks to the parchment, gently peel the paper back, dust again, and keep going.

Try to get an even thickness across the whole circle. Thinner spots will overbake and thicker spots will be doughy in the middle.

More Tasty Recipes

• Gluten Free Fluffy Dinner Rolls
• Gluten Free Flaky Buttermilk Biscuits
• Gluten Free Fluffy Cinnamon Rolls
• Gluten Free Cheese Danish Pastries
• Gluten Free Soft Pretzels

FAQ

Can I use a different gluten free flour blend instead of 1-to-1 baking flour?

You can try another gluten free all-purpose blend, but results may vary depending on the brand. Blends that already contain xanthan gum tend to work best here since they help the dough hold together the way regular wheat dough would.

If your blend doesn’t contain xanthan gum, try adding about half a teaspoon to help with structure. Avoid using single-ingredient flours like almond or coconut flour, as they won’t give you the right texture for crescent rolls.