Hands down the best Paleo Dinner Rolls!
An allergy-friendly dinner roll recipe for ALL to enjoy.
Well friends, after 7 attempts and 56 dinner rolls later I’ve finally perfected the recipe and ready to share it with the world. And ps: I used my brand spankin’ new Erickson Wood Works food board which I won a the Pinch of Yum Tasty Food Photography Workshop to photograph this recipe. Pretty exciting stuff! But not quite as exciting as this recipe. These Paleo Dinner Rolls are grain-free, gluten-free, egg-free, dairy-free, vegan-option and nut-free option. So if you’ve been missing out on a delicious hunk of bread due to a food allergy or sensitivity, you’re really in for a treat! They’re perfect for soup dunking, slathering with butter (or coconut oil or ghee), making PB and J’s or deli sandwiches, serving with a salad or in a bread basket. In addition, they’re filled with satisfying fats, fiber and only 11 grams of carbohydrates per serving.
Ghee makes everything better. Seriously!
Ghee (also known as clarified butter) adds the delicious buttery flavor to these rolls. Pure Indian Foods ghee is our go-to because it is of highest quality and made with organic grass-fed dairy. You can learn more about ghee in this blog post called “What is Ghee?”.
Follow a vegan diet or highly sensitive to dairy?
No problem! Feel free to substitute coconut oil in this recipe.
In this 55 second video below we show you just how easy it is to whip up a batch of these Paleo Dinner Rolls.
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Paleo Dinner Rolls that actually taste like dinner rolls.
The texture of these Paleo Dinner Rolls, as shown in the photos, are as closest to the texture of a gluten-filled dinner roll that you’re going to get. They have a slightly crisp outside and a soft, bread-like inside. They’re so dang delicious!
After baking, allow the dinner rolls to cool for 10-15 minutes. This is an important part of the baking process. If you enjoy them hot out of the oven, they’ll taste good but they’ll be a little chewy. I’ve found this cooling time to be a simple fix with creating the perfect texture in egg-free baking.
Made with a blend of 3 flours.
The bread-like texture is created by the combination of tapioca flour (or starch), coconut flour and almond flour. I tried several combos and this one was the winner. Hit up your local coops bulk section if you’d rather not purchase an entire bag of each flour. If you have a nut-allergy, substitute flax meal in place of the almond flour.
Paleo Dinner Rolls are a must try that everyone can enjoy!
Paleo Dinner Rolls
An allergy-friendly, paleo dinner roll recipe for ALL to enjoy. This recipe is grain-free, gluten-free, egg-free and vegan-friendly.
Ingredients
- ¾ cup tapioca flour (also known as tapioca starch)
- ¼ cup coconut flour
- ¼ cup almond flour (may substitute ¼ cup flax meal to make nut-free)
- 3/4 tsp. baking soda
- 1/8 tsp. baking powder
- 1/4 tsp. sea salt
- 1/3 cup warm water
- 1/4 cup coconut oil or Pure Indian Foods ghee, melted
- 1 flax egg** (1 Tbsp. flax meal + 3 Tbsp. water)
- 1 tsp. apple cider vinegar
- Seeds for topping (such as chia seeds, sesame seeds, flax seeds)
Instructions
- Preheat oven to 350°F.
- In a medium bowl, add the tapioca flour, almond flour, coconut flour, baking soda, baking powder and sea salt. Mix to combine.
- Mix in warm water and melted coconut oil OR ghee.
- Next add the flax egg and apple cider vinegar. Continue mixing until well combined or until a soft, slightly sticky dough ball is formed. Let the dough set for just a few minutes to allow coconut flour to absorb the moisture. This will make handling the dough much easier.
- Next, with hands, form dough into 8 small round or oval shaped dinner rolls and place on baking sheet.
- Brush the tops of each roll with melted ghee or coconut oil and sprinkle with seeds if desired.
- Bake for 13-16 minutes. Check rolls after 13 minutes. Over baking the rolls will dry them out- so watch them closely.
- Remove from oven and cool for 10-15 minutes before serving.
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Notes
**To make flax egg. Combine 1 Tbsp. flax meal + 3 Tbsp. water and let set for 10 minutes.
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Nutrition Information
- Serving Size: 1 roll
- Calories: 130
- Fat: 9 g
- Sodium: 250 mg
- Carbohydrate: 11 g
- (Fiber: 2 g
- Sugar: 0 g)
- Protein: 1 g
Dietary
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Not sure if I just didn’t let my flax soak long enough or if I added a tinch too much liquid, but the dough was pretty sticky before cooking. So far, they’ve been cooking for almost 20 minutes and still don’t seem to be cooked through. I’ll try this recipe again, but what consistency are these rolls supposed to have when baked?
Hi Nellie, You could always add little extra flour if you feel the texture is too sticky. It should be fairly easy to handle. The inside of these dinner rolls should be pretty bread like. Hope they turnout for you the next time you give them a try!
I used olive oil for less coconut flavour and potato/arrowroot starch mix for the flour as my tummy can’t tolerate tapioca. Amazing! Very fluffy and delicious pull-apart dinner rolls. Sending the recipe to the family!
Hi Simone,
Thanks for sharing your substitutions for the tapioca flour. I’m so glad you loved them – thanks for sharing the recipe with others!
Hi! Is the baking soda to baking powder ratio correct? I just made these and they baked according to your directions and look good. However, mine taste like too much baking soda was used. Thanks.
Hmmmm…I haven’t ever noticed the baking soda taste.. I’m actually going to make these this weekend so I’ll try reducing the baking soda and see how they turn out.
We have been using arrowroot in place of tapioca. It’s an excellent recipe. The dinner rolls are just delicious, especially served warm.
This is great to know that arrowroot works well in place of tapioca starch. I’m so glad you love them!
I made these once following recipe exactly and they are so fluffy but tasted like baking soda. I tried again and reduced baking soda to 1/2 teaspoon and still too much. Any suggestions?
Hi Amy,
I haven’t tested this but my suggestion would be to decrease the baking soda to 1/4 tsp, increase the baking powder to 1/2 tsp, and increase the vinegar by 1/4 – 1/2 tsp.