Gluten-Free Multigrain Rolls

Gluten-free Multigrain Rolls, vegan

I set out to make some gluten-free rolls and then, because I couldn’t help myself, I decided to make them multigrain too. And just like that these adorable little Multigrain and Gluten-Free Cloverleaf Rolls were born.

Eating a variety of grains every day is one of the best things you can do for your body and with all the amazing flours that are so easily available to us today it is also one of the easier things you can do. At any time I have at least a dozen flours sitting in my pantry. I will confess that I don’t often touch some for months, but then I get on a cooking or baking binge and there they go!
I decided to make these gluten-free partly because a reader who is a fan of my Gluten-free Sandwich Bread asked for a recipe and partly because I like incorporating wholegrain and gluten-free foods in my family’s diet when possible. If you are new to baking gluten-free, you might want to read the sandwich bread post first for some useful tips. Follow them and you won’t go wrong.
Gluten-free Multigrain Rolls, vegan
GF rolls, multigrain and vegan recipe

If you don’t have all of these flours, use more of the others. I wouldn’t increase the amount of tapioca or brown rice flour by much since they are starchier than the others, but you can definitely use more of the millet or the sorghum or the oat flour, if that’s what you have. Or you could use quinoa or even wheat if you don’t mind the gluten.

This dough is more dough-like and less batter-like (the way gluten-free doughs tend to be) which is great because it gives you more leeway with actually shaping the rolls– an impossible task if you are working with a batter-consistency dough. And the rolls, once baked, have an airy texture and they taste amazing with the robust flavors of all those healthy flours– even the dough tasted amazing (yes, I confess, I always taste the dough).
Here’s the recipe. Enjoy, all!
Gluten-free Multigrain Rolls, vegan
Gluten-Free Multigrain Rolls

Prep Time: 30 minutes

Cook Time: 30 minutes

Total Time: 1 hour

Yield: 12 rolls

Serving Size: 1 roll

Light and airy, these gluten-free multigrain rolls are delicious and good for you.


  • 1 cup oat flour (make sure you buy one labeled gluten-free)
  • 1 cup millet flour
  • 1 cup sorghum flour
  • 1 cup brown rice flour
  • 1/2 cup tapioca flour
  • 2 1/4 tsp (1 packet) active dry yeast
  • 1 tbsp sugar
  • 1 tsp baking soda
  • 1 tbsp xanthan gum
  • 1 tsp salt
  • 1 1/2 cups warm water
  • 1cup nondairy milk, like almond, mixed with 1 tsp vinegar1 tsp sugar
  • 2 tbsp extra virgin olive oil


  1. In the bowl of a stand mixer or in a large bowl, place the yeast, water, milk and sugar. Mix and let the yeast turn frothy so you know it's alive.
  2. In another bowl, mix all the flours, baking soda, xanthan gum and salt.
  3. Add the flour mixture to the yeast and knead on low speed or by hand for about five minutes. Drizzle in the oil as you knead. In the end your dough will be sticky and that's okay.
  4. Divide the dough into 12 equal pieces and shape. To make cloverleaf rolls, divide each of the pieces into three more pieces, roll each into a ball (moistening your palms with some water helps roll them), and then nestle them together in the lightly oiled cup of a muffin tin.
  5. Repeat for the remaining 11 pieces. Now cover loosely with a kitchen towel and let the rolls stand in a warm place to rise. In my already-freezing Fall kitchen it took nearly three hours, but you might need only two if you are in warmer climes. The rolls should rise above the tops of the muffin tins and should look puffy.
  6. Bake the rolls in a preheated 375-degree oven for 30 minutes.
  7. Remove to a rack and let the muffin pan cool around 10 minutes. Unmold the rolls and continue cooling them on a rack.
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Gluten-free rolls nutrition information
Gluten-free Multigrain Rolls, vegan
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13 thoughts on “Gluten-Free Multigrain Rolls

  1. Permalink  ⋅ Reply


    October 25, 2013 at 9:02pm

    You are awesome. My little guy will LOVE these. Thank you so much. xx

  2. Permalink  ⋅ Reply


    October 27, 2013 at 5:02am

    these look amazing Vaishali. they look moist compared to gf rolls i have seen in bakeries.

  3. Permalink  ⋅ Reply


    October 27, 2013 at 1:55pm

    These look so good. I cannot help but compare here. the GF breads in the store look like they can be used as paperweights! and yet, you made these look like bread and yummy bread at that!

    • Permalink  ⋅ Reply

      Vaishali Honawar

      October 29, 2013 at 1:23am

      Hi Manasi, thanks! These are heavier than your average wheat rolls, although probably not paperweights. :) And the taste and texture are very light. Definitely a recipe I’ll be making again and again.

  4. Permalink  ⋅ Reply


    November 2, 2013 at 5:54pm

    Hi Vaishali when do you put the milk in exactly?

  5. Permalink  ⋅ Reply


    November 6, 2013 at 3:35am

    I made these for my dad two days a ago, they were a great success with him. Also I switched up tapioca flour with singhadha atta, lovely nutty flavour. You should try it too

  6. Permalink  ⋅ Reply

    Karen Kirkwood

    December 25, 2013 at 3:15pm

    how much sugar?

      • Permalink  ⋅ Reply

        Karen Kirkwood

        December 25, 2013 at 3:41pm

        Thanks! making these for Christmas lunch!

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