Grain-Free & Egg-Free Bread Rolls!


Grain-Free, Egg-Free, Dairy-Free Bread RollsAlisa Fleming ~ I’ve really been loving experimenting with gluten-free and even grain-free, but since we haven’t yet determined if baked eggs are okay for my husband, I find myself limited in what recipes I can try. Especially since we live at high altitude. Note, lack of gluten + lack of eggs + lack of oxygen = numerous baked good failures. Oh yes, and he is allergic to almonds too … so almond flour is out for anything I want to share (lord knows I don’t need a pan full of brownies all to myself!).

But all is not lost. I have had some successful experiments, and I have certainly found at least a few recipes to learn from. My best and most recent find was Kelly Brozyna’s new cookbook, Grain-Free Baked Goods and Desserts: Gluten-Free, Casein-Free, and Often Egg-Free. I would say that a little over half of the recipes call for eggs, but some don’t … and those my friends, are true gems.

Seriously, Grain-Free Baked Goods and Desserts is a gorgeous little cookbook with photos for most recipes, and easy to follow instructions. And though it doesn't say it in the title (that would probably get pretty wordy), the recipes are all free of refined sugars too, and lower in sugar overall than your average recipes. A definite goldmine for our sweets-loving household.

The first recipe I made from this cookbook was the Red Rock Rolls

… and then I moved onto the Cinnamon Raisin Bagels in small roll form (very similar recipe to the Red Rock Rolls, but with cinnamon and raisins instead) …

My husband is loving the Cinnamon Raisin version as a sweet snack (only 1 Tablespoon of honey in the whole recipe and he enjoys them as a treat, woohoo!), but I am still partial to the Red Rock Rolls with oregano and onion. Okay, they’re both good.

Since our climate here is very, very dray, I’ll be adding a little extra moisture in my next batch. As you can tell from my pictures, compared to Kelly’s, they are coming out a bit flatter here (my dough is also a touch dry). But, we haven’t really cared. They still taste scrumdidli-umptious, and really do have a bread-like texture!

And guess what? Kelly was kind enough to let me share it with you here. Enjoy!


Red Rock 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.

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.

Add to mixing bowl:

  • 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
  • 3/4 Teaspoon Xanthan Gum OR Guar Gum
  • 1/4 Cup Unsweetened Milk Alternative (I used coconut milk beverage – in a refrigerated carton)

Beat with electric mixer.

Add, preferably in this order:

  • 1 Tablespoon Honey (can sub agave nectar for vegan)
  • 1/4 Cup Coconut Oil, melted 
  • 1 Teaspoon Onion Powder
  • 1 Teaspoon Dried Oregano
  • 1/2 Cup Coconut Flour
  • 1/2 Cup Tapioca Flour / Starch
  • 1 Teaspoon Baking Soda
  • 1 Teaspoon Baking Powder (Kelly has a grain-free baking powder recipe in her book)

Beat again until a mass begins to form.

Form the dough into a ball with your hands. (I put some oil on my hands so the dough doesn’t stick to them.)

Divide the ball in three (or four, we do four).

Roll each piece into a ball and flatten into the shape of a burger or veggie pattie that is about 1″ thick.

Bake at 350ºF on unbleached parchment paper for about 24 minutes.

Best if eaten while hot; do not refrigerate.

Makes 3 to 4 rolls


This is a third party review by Alisa Fleming, founder of, blogger at Alisa Cooks, and author of Go Dairy Free: The Guide and Cookbook for Milk Allergies, Lactose Intolerance, and Casein-Free Living. Alisa is also a freelance writer for several publications, with an emphasis on creating recipes for various types of special diets.

Visit Amazon for more information and to purchase Grain-Free Baked Goods and Desserts.


Want more? The following posts were featured on my personal blogs Alisa Cooks and Dairy-Free & Fit this week:

About Author

Alisa is the founder of, Food 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, and the new cookbook, Eat Dairy Free: Your Essential Cookbook for Everyday Meals, Snacks, and Sweets. Alisa is also a professional recipe creator and product ambassador for the natural food industry.


    • Hi Maria, almond flour is very different from a starch. If you are looking to make the recipe as is, then you can sub another starch – cornstarch, arrowroot powder, potato starch (not flour).

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