Easy Gluten Free Sandwich Rolls

Easy Gluten Free Sandwich Rolls

Easy Gluten Free Sandwich Rolls [pinit] These super easy, yeast-free gluten free sandwich rolls started out as just a photography makeover of my Easy Gluten Free Burger Buns from 3 whole years ago here on the blog. Those buns have been very good to us. There’s no doubt. But since I decided to tweak the recipe a bit, I thought they needed their own post. Mostly to avoid confusion. If not yours, then mine. I confuse easy. These yeast-free gluten-free buns are so easy to make, and turn out lighter and fluffier than ever.

Easy Gluten Free Sandwich Rolls

Even with my new tweaks, these are in the old school gluten free bread style. As in Pre-Gluten Free on a Shoestring Bakes Bread. What that mostly means is that we’re shaping a wet dough with wet hands (not so much fun, no bread-baking romance here, but still effective), and that they’re more delicate. But I borrowed some concepts from Bakes Bread, cut down on the butter pretty significantly and cut down on the sugar, mostly to see if I could. And … I could.

If you’re not into the new ingredient, the new proportions and everything else, just go with the original recipe. It still works like a charm. Just promise me you won’t pretend that eating a burger in a lettuce wrap is just as good as eating it on a bun?

Like this recipe?

Prep time: Cook time: Yield: 10 rolls


2 1/4 cups (315 g) All Purpose Gluten Free Flour (I used Better Batter)

1 teaspoon xanthan gum (omit if your blend already contains it)

1/4 cup (36 g) Expandex modified tapioca starch*

1/4 cup (30 g) confectioner’s sugar

2 teaspoons baking powder

6 tablespoons (36 g) nonfat dry milk, ground into a finer powder

1/4 teaspoon cream of tartar

1/2 teaspoon kosher salt

3/4 teaspoon apple cider vinegar

5 eggs (300 g, out of shell) at room temperature, beaten

3/4 cup (6 fluid ounces) milk, at room temperature

8 tablespoons (112 g) unsalted butter, at room temperature

*For information on where to find Expandex, please see the Resources page. I have not tested Ultratex 3 in this recipe, but if you would like to try it in this recipe, I recommend using 12 grams of Ultratex 3 in place of the Expandex (1/3 the amount of Expandex called for), and then making up the remaining 24 grams of weight in more all purpose gluten free flour. So it would be 339 grams all purpose gluten free flour + 12 grams Ultratex 3. Ultratex 3 is at least 3 times as strong as Expandex.


  • Preheat your oven to 325°F. Line rimmed baking sheets with unbleached parchment paper and set aside.

  • In the bowl of a stand mixer fitted with the paddle attachment, place the flour, xanthan gum, Expandex, sugar, baking powder, nonfat dry milk, cream of tartar, and salt and whisk to combine (with a separate, handheld whisk). Add the cider vinegar, eggs, milk, and unsalted butter, mixing well on low speed after each addition. Once the last ingredient is added, turn the mixer up to high speed for about 5 minutes or until the mixture is pale yellow in color and thickened. The batter will be smooth and thick, but not super thick — not pourable, but not dense.

  • Divide the dough into 10 parts with a spoon. With very, very wet hands, shape each portion of dough into a round and then flatten until about 3/4-inch to 1-inch thick. Place on prepared baking sheets, about 2 inches apart.Place in the center of the preheated oven and bake for 30 to 35 minutes, depending upon how brown you would like the outside. Rotate the baking sheet once during baking, and, when rotating, with a sharp knife or kitchen shears, cut a small slit in the top of each bun to allow some steam to escape. This will allow the rolls to keep their shape as they cool. Allow to cool for about 10 minutes before slicing and serving.

  • These rolls freeze very well. Just slice, place in a freezer-safe container and freeze until ready to use. Either defrost in the refrigerator overnight, or in the toaster oven before serving.



P.S. Looking for more gluten free bread recipes? Pick up your copy of Gluten-Free on a Shoestring Bakes Bread! You won’t believe what gluten free can do.

Comments are closed.

  • […] Easy sandwich rolls. […]

  • Lewis Cianci
    April 29, 2014 at 1:26 AM

    I hate to say this… but I’ve slowly gotten disinterested in this blog since ingredients have come in that are not commonly available outside of America… Expandex simply isn’t available in Australia. I guess I can try for similar results using UltraTex but its sad that I’ll never be able to reproduce many of these new recipes…

    The older recipes used to rely solely on Xanthan and Guar gum, before this new craze of Modified Tapioca starch… and I wonder how far those “old” ingredients could have been pushed really. Now we have to buy pricey ingredients to make the same recipes that are on this site, are we still making this food “on a shoestring”?.

    Not dissing the blog, or the hard work done by yourself Nicole. Its such a great place to come for ideas and recipes (and I think that the food I produced from your recipes helped win my girlfriends heart over, I’m now engaged to her ;) ), I’m just a touch saddened by my inability now to “keep up” with these recipes. I used to scour health food shops for the required ingredients, and now, with Ultratex and Expandex not being availible in Australia, it seems like that journey has ended. I can’t actually make any of these recipes any more, as I can’t get the ingredients in the country (I’ve just ordered some UltraTex 3 from overseas though, so it will be interesting to see how it goes. Its about $30 for 400grams though, so its not really “on a shoestring” any more, per se).

    Thanks for all the hard work anyway though :)

    • April 29, 2014 at 7:56 AM

      Lewis, I appreciate your expressing your point of view in a respectful way. I would like to point out, though, that the blog posts that involve Expandex and/or whey protein isolate are usually 1 out of every 5 each week, at most 2 out of every 5. All of my old bread recipes still work, as well. If 20% of the recipes no longer work for you, there’s still the other 80%! You don’t have to buy anything that doesn’t work for you, of course. But I will continue to push boundaries. Sometimes that means new ingredients. In addition, I truly have no way of knowing what is available in Australia. I hope you’ll stick around for the 80%, but I understand if you choose not to.

  • Lorna
    April 28, 2014 at 1:39 AM

    Just made these and they are wonderful. Had a super chicken burger …lettuce, tomato, red onion, cheese,mushrooms, mayo and hot and sweet mustard all on the chicken burger with the bus as the crowning glory…the first burger of any kind I’ve had in a year. I even posted a picture on Facebook and you should hear the comments ! You are such an angel! Don’t ever leave us!. I didn’t think the dough hooks on the hand mixer were doing much so I moved the dough to the food processor and used the dough setting..Next time I’ll spend a bit more time perfecting the shaping….but what a good sigh that I’m talking about a next time. I think this was the best bread recipe I’ve tried yet (or maybe I’m finally starting to get the hang of it!)

    • April 29, 2014 at 7:56 AM

      That’s awesome, Lorna! And your chicken burger sounds amazing. Love that you’re getting showered with compliments on Facebook. You deserve it!!

  • Tammi Schneider
    April 27, 2014 at 3:28 PM

    Why do you add sugar?

  • carole
    April 26, 2014 at 3:05 PM

    Does anyone know where to find the 4 inch biscuit cutter for the hamburger buns ????

    • Anneke
      April 26, 2014 at 3:31 PM

      I’m sure you can get one on Amazon, my set is from Pampered Chef.

      • April 29, 2014 at 8:01 AM

        Carole, I have a great set of metal cookie/biscuit cutters that is made by Ateco. It contains about 8 (maybe 10?) concentric circle cutters, and one is 4-inches. I bought it on amazon.

  • Patricia Jamrog
    April 26, 2014 at 1:03 AM

    Nicole, you have totally changed my life as well as many others! God knew what he was doing by setting you on this mission. I just got the bakes bread book. I simply cannot wait to eat some burgers on buns, and have sub style deli sandwich. What I am looking to most of all is bread that I can eat plain and not have to toast it practically to death for it to taste good or hold together. Everything I have made from your cook books so far my non-celiac family members just love as well. When you have to hide the GF product and ration to non GF taste testers you know it awesome. We do a lot of camping and school sports so you know portable food is a must. Looking forward to these burger buns with the lettuce where it belongs… in the salad. Thanks again. God bless

    • April 29, 2014 at 7:59 AM

      Oh how I hear you on the bread you don’t have to toast, Patricia! I will never forget the first time we bought gluten free bread, way back in 2004. It was like a sponge, and even when you toasted it, in the time it took to get it from the toaster to the table, it was a sponge again and practically inedible! Ever since then, I have been on a mission to create GF bread that can be enjoyed … without toasting it. Like a normal person. :) And hear hear on keeping the lettuce in the salad where it belongs! You are my kind of lady. :)

  • Brandy
    April 25, 2014 at 11:18 PM

    I have tried and loved several of your recipes before, but bread has always been my albatross. For some reason, it just never comes out right. Either it doesn’t rise, or it falls after coming out of the oven, or it just takes wrong. :P However, tonight I made these, and finally a bread product came out correctly for me – hooray! Maybe I’m finally getting it. :) Thank you so much for all the great recipes!

  • Jessie Crooks
    April 25, 2014 at 8:45 PM

    I’m totally pinning this to make later! I am your newest, favorite fan! :D

    • April 25, 2014 at 8:51 PM

      Hi, Jessie! I just saw your post about pizza crust on Facebook. You really hit the gluten free ground running!

      • Jessie Crooks
        April 25, 2014 at 9:01 PM

        I stumbled upon your blog (yay!) bought the “bakes bread book” and lots of flour. I feel SO much more confident making the GF transition with you! Thank you for all your hard work!!! :D

      • Lewis Cianci
        April 29, 2014 at 1:27 AM

        Hey can you post a link to that pizza crust? Thanks! :D

      • April 29, 2014 at 8:00 AM

        Lewis, she posted a photo of her pizza that she made with my pizza crust recipe from Bakes Bread.

      • Jessie Crooks
        April 29, 2014 at 4:36 PM

        This is the recipe I followed. https://glutenfreeonashoestring.com/gf-pizza-dough/
        I currently have some dough working for the thick crust pizza for Friday night Pizza/Movie night. My husband is excited to try that one (and so am I!) :)

  • Kristen Reynard
    April 25, 2014 at 1:31 PM

    Nicole, thank you for making the extra note for Expandex 3 – I just got it in the mail the other day and am excited to make some new bread/tortillas! Because of your blog and daily posts I have nearly every ingredient you use and have been enjoying some of the Paleo treats especially. Looking forward to making these sandwich rolls…

    • April 25, 2014 at 3:32 PM

      You bet, Kristen. So glad you’ve been baking along, and that you’ve got yourself a well-stocked gluten free pantry!

  • Debi Robarts
    April 25, 2014 at 1:12 PM

    Seriously, you have made my GF life SO much better, I can’t thank you enough. Do you have any suggestions for Ultratex 8? I saw your calculations for Ultratex 3 but I have a container of 8 and am trying to estimate the calculations. Would it be 8 times stronger, if 3 is 3 times stronger?! THANK YOU for all your work, research and dedication to GF!!!! (PS: I own all 3 of your books and LOVE them!)

    • April 25, 2014 at 3:32 PM

      Hi, Debi, I’m sorry to say that my only suggestion for Ultratex 8 is not to use it. It is crazy, crazy strong. I used it only 2 times, and then tossed it (and it kills me to toss anything!). It’s just too strong to be able to use in the tiny amounts in which you’d have to use it. If you measure wrong by even a teeny tiny bit, you’ve got glue. So sorry!

      • Debi Robarts
        April 25, 2014 at 3:45 PM

        Thank you Nicole! I will see if I can return it, if not I’ll just toss it and get Ultratex 3. Thanks!!

  • Anneke
    April 25, 2014 at 12:42 PM

    I love the original buns, make them all the time! Mostly, I love saying to my family, “I am making Gluten Free Burger Buns, so Nicole Doesn’t Cry!” Cause that makes them laugh! And I don’t want Nicole to cry!

    • April 25, 2014 at 3:31 PM

      You’re so good to me, Anneke. With you around, I’ll never shed a tear. :)

  • Jennifer S.
    April 25, 2014 at 11:54 AM

    These buns are not my forte, I just don’t know what I do to them!! :)
    Can I make the subway bread dough into bun sizes??

    • April 25, 2014 at 12:34 PM

      For round rolls that are similar to the subway sub bread, I would make the pretzel rolls from Bakes Bread. The Subway Sub Bread is adapted from those. You can skip the baking soda bath and get a more pale roll that way, and follow the Subway sub rolls instructions for covering the dough with a tea towel after baking, etc.

  • Beth
    April 25, 2014 at 11:20 AM

    I use a GF flour blend that has Expandex in it, would I just up the flour to 2 1/2 cups? or just use 2 1/4 cups alone?

    • April 25, 2014 at 12:32 PM

      You cannot use Jules gluten free flour blend in my recipes, Beth. There is just simply way too much Expandex in her blend (it’s the first ingredient!). Sorry!

      • Beth
        April 25, 2014 at 3:25 PM

        thanks for the heads up!

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