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Pumpkin-Shaped Gluten-Free Dinner Rolls
Soft, golden, pumpkin-shaped gluten-free rolls with a tender crumb and cozy fall flavor in every bite.
Evelina Melnikova - Baking and Pastry Chef
November 10, 2025
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Pumpkin-Shaped Gluten-Free Dinner Rolls bring a touch of magic to any autumn table.
The idea began centuries ago, when European bakers shaped their breads to celebrate the harvest season. Over time, the pumpkin—symbolizing warmth, family, and abundance—became a favorite fall design, especially in American homes.
Today, these little golden rolls carry that same cozy feeling, but with a modern twist for gluten-free eaters. Made from soft blends of almond or rice flour, they bake up tender, slightly sweet, and full of homemade charm.
Their pumpkin shape isn’t just adorable—it’s a reminder of how food connects us to tradition, creativity, and the joy of sharing. Whether served at Thanksgiving or a simple family dinner, they never fail to impress.
Warm, festive, and naturally beautiful, these rolls aren’t just bread—they’re little pieces of autumn happiness, baked with love and meant to make every meal feel special.
And here is how to get access to our full selection of 500+ more recipes like this…
Total Time:
Prep Time: 25 minutes
Cook Time: 30 minutes
Rest Time: 1 hour
Total Time: ~2 hours
Ingredients:
100 g superfine rice flour
80 g tapioca starch
300 g potato starch
8 g salt
…
Continue reading the full recipe here!
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Sourdough is one of humanity’s oldest foods - passed down for millennia as a living culture of wild yeasts and lactobacilli.
Today, baking science explains what tradition always knew: time + fermentation = better flavor, structure, and keeping quality.
And yes - you can have all of that gluten-free.
Why gluten-free sourdough works
Living culture, real flavor: Lactic acid bacteria + wild yeast build tang, aroma, and tender crumb.
Gentler on digestion (for many): Long fermentation helps pre-digest starches and can reduce certain compounds that make bread feel “heavy.”
Nutrients that show up for you: Fermentation can reduce phytates, helping minerals like iron and zinc become more available.
Naturally better texture: Acidity and fermentation by-products improve dough strength and shelf life - without gums or weird additives.
Step into the craft. Bake loaves you’re proud to share.
Whether you’re just beginning your sourdough journey or looking to master your technique, this class will guide you step by step - from starter to stunning loaf.
P.S. When I first started baking gluten-free sourdough, I made every mistake in the book - so I know how discouraging it can feel. That’s why we stand by this class completely. If it doesn’t help you bake loaves you’re proud of, we will refund you in full. Enjoy this unique masterclass for a special price now!
+PLUS THIS WEEK’S BONUS TREAT: Free cookbooks with your order - yes, even The Sourdough Art Guide will be yours for FREE with this masterclass!
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Gluten-Free Focaccia with Olives, Tomatoes, and Herbs
Gluten-Free Sourdough Bread
New York Deli Bread
Sourdough Buckwheat Hazelnut Bread with Apricots - hearty, nutritious, and naturally gluten-free - Get recipe here
Sourdough Buckwheat Hazelnut Bread with Apricots
Gluten-Free Multiseed Bread - hearty, crunchy loaf that feels like a modern health food - Get recipe here
Gluten-Free Multiseed Bread