Ham & Cheese Rolls (Gluten-Free)
These gluten-free ham and cheese rolls are soft, cheesy, and made with a simple 2-ingredient dough. They’re perfect for school lunchboxes, after-school snacks, or a quick savoury bake when you need something reliable and kid-approved.
No complicated steps. No expensive ingredients. Just a reliable savoury bake you’ll make on repeat.
How to Make Gluten-Free Ham & Cheese Rolls That Actually Work
This recipe uses the popular 2-ingredient gluten-free dough base – Greek yogurt and gluten-free self-raising flour – with a small baking powder boost for extra lift.
Because gluten-free dough doesn’t have gluten for structure, we keep things simple:
- Use thick Greek yogurt
- Don’t overmix
- Add a small amount of xanthan gum if your flour doesn’t already contain it
The result? Soft rolls with melted cheesy tops and fluffy centres.
Ingredients Required to Make Gluten-Free Ham & Cheese Rolls
(Makes 6 rolls)
- 1¼ cups (310g / 11oz) full-fat Greek yogurt
- 1½ cups (225g / 8oz) gluten-free self-raising (self-rising) flour*
- 1 teaspoon (4g / 0.15oz) gluten-free baking powder
- ¾ cup (75g / 2.6oz) grated cheese
- ¾ cup (90g / 3.2oz) bacon pieces or finely chopped ham
*If your gluten-free self-raising flour does not already contain xanthan gum, add ¼ teaspoon xanthan gum for better structure and softness.
Why Add Baking Powder?
Even though we’re using gluten-free self-raising flour, the extra teaspoon of baking powder gives these rolls a little more lift and softness – especially helpful in gluten-free baking where we don’t have gluten doing the structural work.
If you don’t have baking powder, that’s completely fine – they’ll still work well since you’re already using self-raising flour.
What You Need
- Large mixing bowl
- Spoon
- Baking tray
- Baking paper
- Oven or air fryer
No mixer required!
How To Make Gluten-Free Ham & Cheese Rolls Step By Step (Oven Method)
Step 1: Preheat oven to 175°C (350°F) and line a baking tray with baking paper.
Step 2: Add the Greek yogurt to a large bowl. Sprinkle over the baking powder and gluten-free self-raising flour (and xanthan gum if needed). Using a spoon, incorporate the flour into the wet pockets of yogurt. It will look shaggy at first, but keep folding and pressing. Eventually, it will form a dough ball.
Step 3: Place on a lightly floured surface. Divide into 6 equal portions and roll into roll shapes.
Step 4: Add bacon first and then cheese to the top of each roll and slightly press down.
Step 5: Bake for 18 to 22 minutes, depending on how golden and melted you like your cheese.
Air Fryer Instructions
- Preheat air fryer to 170°C (340°F) for 3 to 5 minutes.
- Place rolls into the basket, leaving space between each one (you may need to cook in batches).
- Air fry for 10 to 14 minutes, checking from 10 minutes.
They’re ready when:
- Tops are lightly golden
- Cheese is melted
- Base feels firm when gently pressed
Larger rolls may need closer to 14 minutes.
Storage & Freezer Tips
- Store in an airtight container for up to 2 days.
- Freeze for up to 3 months.
- For lunchboxes, wrap in foil while still slightly warm to help keep them warm until lunchtime.
- Alternatively, pop them into lunchboxes frozen – they defrost beautifully by recess or lunch.
Ham & Cheese Rolls (Gluten-Free)
Ingredients
- 1¼ cups (310 g) Greek yogurt
- 1½ cups (225 g) gluten-free self-raising/self-rising flour
- 1 teaspoon gluten-free baking powder
- ¾ cup grated cheese
- ¾ cup bacon pieces or finely chopped ham
Instructions
- Preheat oven to 175°C (350°F) and line a baking tray.
- Add yogurt to a bowl. Stir in baking powder and flour until a dough forms.
- Gently knead to create a smooth ball.
- Divide into 6 portions and shape into rolls.
- Add bacon/ham and cheese (you can mix in or simply add on top).
- Bake 18 to 22 minutes, until lightly golden.
- Cool slightly before serving.
Recipe Notes:
- Rolls freeze well for up to 3 months.
Nutrition Information:
Troubleshooting
Dough too sticky?
Lightly flour your hands rather than adding lots of extra flour into the dough.
Rolls dense?
Too much flour or overmixing can make them heavy.
Undercooked inside?
They may need an extra 2 to 3 minutes. Gluten-free baking can vary slightly by oven.
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