Red Rock Grain-Free Bread Rolls


Recipe adapted ever so slightly from Grain-Free Baked Goods and Desserts by Kelly Brozyna of The Spunky Coconut. This recipe is Dairy-Free, Egg-Free, Gluten-Free, Grain-Free, Nut-Free, Soy-Free, Refined Sugar-Free and optionally Vegan. Photos by Alisa Fleming, author of Go Dairy Free.

Grain-Free, Egg-Free, Dairy-Free Red Rock Rolls

Just guessing here, but I think Kelly calls them Red Rock Rolls, because they turn this amazing red-orange color on the outside when they bake. These are surprisingly scrumptious! They are on repeat-request in our house, and we do eat gluten sometimes!

Red Rock Rolls - Gluten Free and Vegan

Red Rock Grain-Free Bread Rolls
Serves: 3 to 4 rolls
  • 3 Tablespoons Ground Flax Seed OR 1.5 Tablespoons Ground Chia Seeds (you can buy meal or grind the seeds yourself—I use my coffee grinder)
  • 3 Tablespoons Unsweetened Applesauce
  • 2 Tablespoons Water
  • 1 Tablespoon Apple Cider Vinegar
  • ¾ Teaspoon Xanthan Gum OR Guar Gum
  • ¼ Cup Unsweetened Milk Alternative (I used coconut milk beverage – in a refrigerated carton)
  • 1 Tablespoon Honey (can sub agave nectar for vegan)
  • ¼ Cup Coconut Oil, melted
  • 1 Teaspoon Onion Powder
  • 1 Teaspoon Dried Oregano
  • ½ Cup Coconut Flour
  • ½ Cup Tapioca Flour / Starch
  • 1 Teaspoon Baking Soda
  • 1 Teaspoon Baking Powder (Kelly has a grain-free baking powder recipe in her book)
  1. Add to mixing bowl first six ingredients up to the Unsweetened Milk Alternative and eat with electric mixer.
  2. Add the rest of the ingredients and beat again until a mass begins to form.
  3. Form the dough into a ball with your hands. (I put some oil on my hands so the dough doesn't stick to them.)
  4. Divide the ball in three (or four, we do four).
  5. Roll each piece into a ball and flatten into the shape of a burger or veggie patty that is about 1″ thick.
  6. Bake at 350ºF on unbleached parchment paper for about 24 minutes.
  7. Best if eaten while hot; do not refrigerate.

About Author

Alisa is the founder of, Senior Editor for Allergic Living magazine, and author of the best-selling dairy-free book, Go Dairy Free: The Guide and Cookbook for Milk Allergies, Lactose Intolerance, and Casein-Free Living. Alisa is also a professional recipe creator and product ambassador for the natural food industry.

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