Out of everything I cook and bake, gluten-free bread recipes are always my favorite recipes to create. They are challenging and cause me to think outside of the box. Most often, they frustrate me to no end, but the perfectionist in me always has to work at something until I get it just right.
These Gluten-Free Vegan Raspberry Sweet Rolls have been on my mind for the past year, ever since I posted my Gluten-Free Cinnamon Rolls recipe.
Once I developed the cinnamon roll dough, I knew it could handle many different types of filling because it rolls out beautifully.
Raspberry just happens to be one of my favorite flavors, so I finally tried experimenting with a raspberry filling a few weeks ago. The final result was superb – friends and family love them! The tartness of the raspberries goes perfectly with the sweet dough and sugary glaze. They are delicious.
This time I made and tested these rolls as a vegan recipe. Even without the structure and protein of the eggs, the dough did exceptional. It did rip a bit more when I was rolling out the dough, but I could still easily pinch it back together and form the rolls. This is great news for those of you who are vegan, or can’t have eggs because of allergies!
I have not tried replacing the gluten-free flours listed (4 cups total) with an all-purpose mix, but I think it would work fine as long it was a mix with a high starch content and didn’t include any xanthan gum.
This recipe is written specifically for using psyllium husk powder in place of xanthan gum. Substituting xanthan gum for the psyllium husk powder is not recommended.
I hope you all have an amazing week!
All my love,
Megan
The tartness of the raspberries goes perfectly with the sweet dough and sugary glaze in this Gluten-Free Vegan Raspberry Sweet Rolls recipe. I have not tried replacing the gluten-free flours listed (4 cups total) with an all-purpose mix, but I think it would work fine as long it was a mix with a high starch content and didnโt include any xanthan gum. This recipe is written specifically for using psyllium husk powder in place of xanthan gum. Substituting xanthan gum for the psyllium husk powder is not recommended. We are a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for us to earn fees by linking to Amazon.com and affiliated sites.Gluten Free Vegan Raspberry Sweet Rolls
Ingredients
Yeast Ingredients:
Wet Ingredients:
Dry Ingredients:
Filling:
Glaze:
Instructions
Notes
Recommended Products
Try my Gluten-Free Dairy-Free Cinnamon Rolls Recipe:
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Jade
Megan! These look amazing but I must ask you, do you know of any flour to replace the brown rice flour? We have allergies to rice in our household & I am very curious if you or anyone else has a viable alternative (perhaps a nut flour)? If not, that’s ok! Thank you for your wonderful allergy-friendly recipes!!
Megan
Hi Jade!
Thank you! ๐ There’s only 1/2 cup of rice flour in this recipe, so you can substitute 1/4 cup sorghum, and 1/4 cup millet. While I haven’t tried it myself, I’m confident it will work just fine.
In other recipes, millet and sorghum would definitely be my first suggestions. Hope that helps!
Megan
Jade
Thank you so much Megan! Can’t wait to try this! ๐
Jacquline
Hello.. Megan! These look amazing & Delicious! Yamyyy Give me a piece please… defiantly I’ll try this. Thanks for sharing
Jeanine
Megan, these rolls look amazing! You are the gluten-free bread QUEEN!
Charlotte Moore
WOW!! These look delicious. I should make these for some GF family members.
Jerre Repass
Hi girlfriend, Talking to you from the other AK state, Arkansas! I can hardly ever get any specialty berries so defaulted back to the cinnamon roll recipe. Also have not seen psl. husk as a stand alone product. I have lots of different GF flours, would something else suffice? I’m thinking maybe buckwheat as it is dense and I would think absorbs a lot of liquid. How about a little of my hubby’s metamusil? Not kidding. Do you think that would work? Could solve more problems than going around hungry. ๐ Jerre
Molly McDonald
Hi Megan, this recipe looks delicious. I can’t eat any grains right now and was wondering your thoughts on substituting cassava flour, almond flour and sweet potato flour for any of the grain flours you have listed. If so which ones would recommend subbing each other for? Thanks!
Megan
Hi Molly,
Honestly, if you can’t do grains right now, this probably isn’t the right recipe for you. I don’t think those flours will work in this recipe. Instead, you might try these Paleo Cinnamon Rolls from A Girl Worth Saving.
Shirley @ gluten free easily (gfe)
Gorgeous! They look so much like the original recipe in their shape and appearance that I thought for a moment you had shared them before, that I was looking at that recipe. Then I saw your mention and photo of your original recipe, plus discussion of the raspberry factor. Nice to have two choices!
xo,
Shirley
Megan
Thank you, Shirley! It was hard to make the raspberry color come out and be really vibrant in the photo! Wish I could share of few of these with you over a cup of coffee!
xo,
Megan
Sandi Swiss
These look amazing! I usually use xanthan gum, so I am interested in the psyllium husk powder. Do you think that flax eggs would work well, or is chia a better binder? I am super excited to try these.
Megan
Hi Sandi,
That’s a great question! I really think chia is the better binder. Often times when I’ve experimented with flax eggs they have made dough really gummy. I would stick with chia!
Heather | All Roads Lead to the Kitchen
My eyes always glaze over when I see the words xanthan gum and psyllium husk…I’m so clueless when it comes to gluten free baking. So, that makes these even more impressive to me! These are probably the best looking gluten free bread/rolls I’ve never laid eyes on. They sound delicious, and I’ll be sharing this with my mom who eats gf.
Jessica - The Novice Chef
These are gorgeous! I Love everything raspberry!
Cathy Trochelman
I’m seriously impressed by these! They look amazing, and I love that they’re gluten free!
Shelley @ Two Healthy Kitchens
Wow – what a fantastic recipe! And I love how you walked us through how you created it and tested it to make it both gluten free and vegan. Maybe it’s the food geek in me, but I always think it’s so interesting to read how other bloggers test and retest, working through to get a recipe just exactly right. And yeah – these look so, so exactly right! Just deliciously, wonderfully gorgeous!
Andi @ The Weary Chef
My name is written all over these sweet rolls! I love how you’ve made it gluten free! Thanks for sharing!
Kristyn
I love sweet rolls and I love that these ones are gluten free and vegan!
Bethany @ athletic avocado
These rolls are perfection! I’ve been looking for a gluten-free and vegan cinnamon roll for a while now! Thankfully you made this recipe!
Nutmeg Nanny
LOVING the look of these sweet rolls. I love that they are gluten free and look so soft and fluffy. I need a few of these rolls in my life.
Raia
I actually think I have everything needed for these… I’m taking that as a sign. ๐
Thanks so much for sharing them with us at Savoring Saturdays, Megan! Hope to see you back this weekend. ๐
Crystal
So excited to see the word vegan above these when I opened your website today!! That means I dont have to try a substitution and cross my fingers that it works!! Yay.
Hope Shultis
Just made these today. Completely scrumptious!!!
They turned out great, even though I forgot the eggs:/
Megans turned out much lighter and more space in between than mine though.
Megan
Hope,
Thank you so much for your comment! Very glad to hear you enjoyed these!
Hugs!
Megan
Genet
Do you know the amount of pysllium I would use if I only have WHOLE pysllium flakes ?
Thanks !
Megan
Hi Genet,
Just give your whole phsyllium a whirl in the blender to make it powdered! ๐
Anna Dugan
Thank you for saying you can blend whole psyllium husk to make it powdered! I couldnโt find powdered P.H. At Natural Pantry. That was going to be my question. Gearing up to make these this weekend! Canโt wait ๐
Megan
I’m happy that was helpful, Anna! You’re welcome!
Jenny
These look fantastic! I can hardly wait to try as I am a raspberry addict!
Suzan carsley
Why do you not recommend using xanthan gum in this recipe?
Megan
Hi Suzan,
This recipe was written specifically for the use of psyllium husk, which binds everything together (like xanthan gum does). Psyllium husk requires much more liquid than xanthan gum. Psyllium husk also makes GF dough incredibly pliable (like gluten-filled dough), which is another reason why I choose to use it in this recipe. Rolling GF dough can be tricky – psyllium husk makes that task much easier.
Stephani
Hi – I’m newer to baking with these kinds of gluten free flours (I’ve done more with almond, coconut, cassava). I’m curious if white rice flour is interchangeable with the brown rice flour in recipes like these? Or does it have different properties? If brown is needed, I’ll definitely go that route, but I thought I’d check. I can’t wait to make these!!! ๐ Thanks!
Megan
Hi Stephani!
You should be just fine with white rice flour. I use brown rice flour because it’s a bit more nutritious than white rice flour. ๐
Alison
Hi Megan, these look amazing!! But I don’t need this to be gluten free. What should I omit? Can I use white whole wheat flour?
Megan
Hi Alison, Thank you so much – such a huge compliment coming from someone who is not gluten-free (GF). ๐ That said, if you are not GF, I wouldn’t even attempt to make this recipe or convert it. Why? GF baked goods need more fat and other ingredients to make up for the lack of gluten. If you simply sub out the flours, I’m afraid you might waste your ingredients (and that would be a HUGE bummer). Instead, have you seen this recipe by Two Peas & Their Pod? They look so good, and are NOT GF. ๐
Skyla
I’m a raspberry obsessed person. and I’m new at gluten-free baking. so anyways I will learn most of the things and basics from your blog. I genuinely loved reading your articles or blog posts. thanks for sharing sweet rolls recipe. keep sharing more tips and tricks.