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Overnight Rolls: A Simple Way to Make Flavorful Gluten Free Bread without Eggs

Gluten free, vegan hamburger buns. No joke.

You have to plan ahead for this one. But so worth it. Chewy like a sourdough and easy to work with, this bread can be made into rolls or buns.  It’d also make a fantastic pizza crust.

An overnight stay in the fridge enhances the texture and flavor of the bread by allowing the yeast time to do its thing. Relaxing in the fridge is also good for the flours. Who doesn’t love chilling, right?  So be sure to read all the instructions before you begin. Otherwise, you might do something silly, like preheat the oven or who knows what?

If you’ve taken a bread class at Kitchen Conservatory, you already know that a small amount of yeast stirred into dough just before baking can offset reduced oven spring in a cold fermentation.  After reading this post on English Muffins, I thought it might be fun to use baking powder instead of yeast for the green or tomorrow step. If you don’t have baking powder handy, dissolve a pinch of instant yeast in water instead.

Overnight Gluten Free Rolls

Combine dry ingredients:
1 cup white sorghum flour
½ cup tapioca flour
1 tablespoon sugar
1 teaspoon xanthan gum
¾ teaspoon instant yeast
½ teaspoon salt

Add wet ingredients and blend thoroughly:
1 cup water, room temperature
2 tablespoons coconut oil, melted

Tomorrow, stir into dough:
1/2 teaspoon baking powder dissolved in 1 tablespoon water

After mixing thoroughly, cover dough and let sit at room temperature for one hour.  Then store in the fridge overnight (about 8 – 12 hours).  The next day, remove dough from fridge and let sit at room temp for one hour before using.  Now is when you’ll stir in 1/2 teaspoon baking powder dissolved in water. For rolls, divide dough evenly among 8 greased muffin cups. For hamburger buns, divide dough in a muffin top pan.

Use a dampened spatula to spread and smooth dough.  Brush top of dough with melted coconut oil or butter.  Place bread in oven.  You can turn the oven on now.  When oven temp reaches 350 degrees, set your timer and bake bread for 2o-22 minutes. Let bread cool completely before slicing. Yield:  8 small rolls or 6 buns

Really nice rolls made with sorghum flour

Pleasant rolls made with brown rice flour


  • Total weight of the sorghum and tapioca flour is 8 ounces.
  • Combining many flours usually gives the best result for gluten free bread.  The intention here was to keep it simple.  Like the saying goes, without limitation there is no growth.  Sorghum and tapioca flour work best in this recipe. Subbing brown rice flour for the sorghum resulted in a slightly denser, though still pleasant bread.
  • Recipe can be doubled. Freeze extra rolls to enjoy anytime.
  • Melted butter can be used in place of coconut oil.
  • Grease your muffin pan, even if it’s nonstick.
  • It took 10 minutes for my oven to reach 350. Is this normal?

Yo, Vin!

-Linda  Bookmark and Share


  1. I’m new to this site but greatly appreciate your postings. I’ve been GF for 2 years now and have learned so much from your expertise that I’ve not learned elsewhere in the multitude of GF blog sites. Your information has helped me so much in making biscuits, pie crusts, cakes and desserts and in addition, what I should add (before baking) when I refrigerate my dough overnight as I was experiencing low rise on baking of breads. I also didn’t know that I should “rest” the prepared GF dough for an hour before refrigerating it. No one else even mentioned that. You are a genious at GF baking. Wish I could attend one of your classes, but I live nowhere in your area so this web page is a super alternative. Thanks for all your work and contributions. I love to bake and cook and this will be my go to web site for GF information/baking/cooking I recently signed up for your emails and have not regretted that choice.

  2. This recipe looks great! Would I be able to use honey or agave in place of the sugar?

    • Honey should be fine, McKenzie. I’ve heard that some honey can adversely affect yeast activity in breads, but haven’t personally experienced it. I’ve used honey and maple syrup with no problem.

  3. I am trying to avoid xanthan gum or guar. Can I use the tapioca mix instead? I don’t mind eggs, they aren’t the problem. I can ‘taste’ the xanthan gum and after reading how it’s made, ewwwhhh.

    • I haven’t used tapioca gel in this recipe. In general, gluten free breads benefit from the addition of a binder like xanthan or guar gum. For a flatbread like naan, it isn’t necessary. Please let me know if you experiment with tapioca or chia gel in this recipe.

  4. I know you subbed brown rice flour for the sorghum. Would white rice flour work (I have loads of that here at home). thanks – love your site!

  5. If using a GF AP flour mixture in place of sorghum, tapioca, and xanthan gum, how much total is needed? I know you said total weight is 8 oz., but does that still mean one cup? May be a dumb question but I’m just making sure! Thank you!

    • Use 1 1/2 cups of flour measured with the dip and sweep method. Some bakers prefer to weigh flours. One cup of sorghum flour weighs about 4.5 ounces. If you have a digital scale, the 1.5 cups of flour in this recipe would end up weighing 8 ounces. Hope that helps.

  6. Kelly Smith says:

    I am always looking for recipes I can prep the night before for breakfast the next morning, and this recipe has me dreaming. I have seen roll recipes where you make a sticky bun mixture and put the rolls on top of it. Do you think this would work with these?

  7. I am so thankful for finding this recipe. My 2 year old was diagnosed with several food allergies in September and has been begging for “bread”. All previous attempts with other recipes were failures but this was a winner- even my husband, whose not so much on the ban-wagon of cutting foods from his diet, likes them! Double yay! Thank you so much.
    -One happy little family


  1. […] Overnight Rolls: A Simple Way to Make … – You have to plan ahead for this one. But so worth it. Chewy like a sourdough and easy to work with, this bread can be made into rolls or buns. […]