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.
Feedback: Comment below and let us know if you like the addition of videos?
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.
Last Step! Please leave a review and rating letting us know how you liked this recipe! This helps our business thrive so we can continue providing free recipes and high-quality content for you.
Notes
**To make flax egg. Combine 1 Tbsp. flax meal + 3 Tbsp. water and let set for 10 minutes.
All photos and content are copyright protected. Please do not use our photos without prior written permission. If you wish to republish this recipe, please rewrite the recipe in your own unique words and link back to the source recipe here on The Real Food Dietitians. Thank you!
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
If you love this recipes, comment below and let us know!
Pin now to make later!
This post may contain affiliate links which won’t change your price but will share some commission.
Looks delsih! Could I use spelt flour instead of the gluten free flours? And an egg instead of the flax?
I’m looking for a recipe for rolls without sweenters and this one popped up. It looks great!
Hi Yosefa,
We haven’t tested the recipe using spelt flour or eggs so I can’t say for sure that either would work out. If you do try it, we’d love to hear how it turned out.
I used a large egg rather than the flax egg, and they turned out great! Thanks for the recipe!
Awesome! So glad you enjoyed them.
I don’t have tapioca flour, can I substitute almond flor or coconut flour?
Thanks!!
Hi Stacy,
Almond or coconut flour will not give you the correct texture – better to make an extra trip to the store for tapioca than make a batch of gummy rolls.
Looks great. Have you frozen these?
Hi Randy,
Yes, you can freeze them. They aren’t quite as good reheated as they are when they’re fresh but freezing them doesn’t ruin them.
Can you sub arrowroot flour for tapioca flour?
Hi Jennifer,
We haven’t tried using arrowroot in this recipe though it should work if you don’t have access to tapioca flour/starch.
Hello, I’m excited to be baking these for Thanksgiving; as I have to make them a few days before, how do you recommend keeping them fresh or even re-heating for the meal? Thank you so much!
Hi Erika,
I would freeze them even if for just a couple days to prevent them from drying out – and then reheat them by thawing on the counter then wrapping them in foil and placing in a 300F oven until warmed through. Serve warm, if possible, by wrapping them in kitchen towel and placing in a basket or bowl. Enjoy!