Gluten-free olive oil & thyme dinner rolls

It's been a long time since my home kitchen smelled like freshly baked bread, and I gotta say, I'm liking it! Out of the blue, I got a hankering for some dinner rolls today, and when I noticed I'd run out of whole grain sorghum flour, my heart sank.

That is, until I realized I had a bag of Bob's Red Mill Bread Mix that I'd never tried.

BRM bread mix.jpg

This mix uses similar ingredients to my own GF flour blend, including my favorite sorghum flour, so I subbed it in my recipe for Olive Oil & Thyme Dinner Rolls, and it worked brilliantly!

Using a high-quality mix is a great option if you're short on time, or if you don't want to keep 3 or 4 different flours on hand for gluten-free baking. I was able to tweak this mix just a bit and come out with roll that is identical to those I usually bake from bare scratch. 


1 bag Bob's Red Mill Homemade Wonderful Bread Mix

1 2/3 cup coconut or almond milk

1 egg plus enough whites to equal 3/4 cup (flax eggs don't work for this recipe)

1/4 cup extra virgin olive oil

1 teaspoon apple cider vinegar

2 tablespoons fresh thyme leaves, chopped

sea salt & pepper

2 teaspoons olive oil for brushing


  1. Follow the instructions on the bag, using the olive oil in place of the melted butter, and adding 1 tablespoon of chopped thyme to the bread dough while mixing, along with 1/2 teaspoon each salt and pepper.
  2. Portion dough out into an oil-brushed cupcake pan (I got 16 rolls from my dough) and allow rolls to rise as stated on the bag. After rising, gently brush the tops of each roll with some olive oil using your finger tips. Sprinkle with remaining chopped thyme and a good bit of salt and pepper.
  3. Bake at 375 until puffed up, golden brown, and hollow-sounding when tapped on bottoms, about 25 minutes.
  4. Allow to cool for 5 minutes then immediately turn out the rolls to cool completely on a rack. Leaving rolls in the pan will result in soggy bottoms!

The baked rolls keep well in the refrigerator or freezer. My son loves to use a sliced roll as the "bun" for his turkey burger, or as a base for an open-faced white bean salad sandwich.

I always have one straight from the oven while warm- heavenly- but that's it for me. These do contain a small amount of corn and potato (nightshades) to which I am sensitive. I can have one now and then with no ill effects, but I don't eat them every day.

For an every day bread that it 100% free of gluten, soy, yeast, nightshades, eggs, and dairy, see my Holy Loaves recipe here.

Posted on June 17, 2014 .