I admit, they aren’t lookers, but these dairy-free grain-free bread rolls have a unique and addictive flavor. And they’re darn close to everyone-friendly. Each wholesome bite is made without dairy, eggs, gluten, grains, tree nuts, peanuts, and soy, and they’re even paleo-friendly. The recipe is adapted from Grain-Free Baked Goods and Desserts by Kelly Brozyna.
Grain-Free Bread Rolls that are Paleo, Plant-Based, and Addictive!
Kelly actually calls these Red Rock Rolls, because they turn this amazing red-orange color on the outside when they bake. And they taste just as good as they look. They have a hearty, slightly nutty flavor and such a pleasant texture.
I decided to rename these grain-free bread rolls, because you weren’t discovering them by their original name. And “rock” might give the impression that these are doorstops! They are not. They’re rustic, but still tender and delicious. They’re also quite versatile. I sometimes add raisins and cinnamon to make these breakfast rolls.
Special Diet Notes: Grain-Free Bread Rolls
By ingredients, this recipe is dairy-free / non-dairy, egg-free, nut-free, peanut-free, soy-free, gluten-free, grain-free, vegetarian, and optionally vegan / plant-based.
- ¼ cup unsweetened dairy-free milk beverage (I used coconut milk beverage)
- 3 tablespoons ground flax seed OR 1.5 tablespoons ground chia seeds
- 3 tablespoons unsweetened applesauce
- 2 tablespoons water
- 1 tablespoon apple cider vinegar
- ¾ teaspoon xanthan gum OR guar gum
- ½ cup coconut flour
- ½ cup tapioca starch
- ¼ cup coconut oil, melted
- 1 tablespoon honey (can sub agave nectar for vegan)
- 1 teaspoon onion powder
- 1 teaspoon dried oregano
- 1 teaspoon baking soda
- 1 teaspoon baking powder (Kelly has a grain-free baking powder recipe in her book)
- Preheat your oven to 350ºF and line a baking sheet with parchment paper.
- Put the milk beverages, seeds, applesauce, water, vinegar, and gum in a mixing bowl, and beatu with a hand mixer to combine.
- Add the coconut flour, starch, oil, honey, onion powder, oregano, baking soda, and baking powder and 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 pieces.
- Roll each piece into a ball and flatten into the shape of a burger or veggie patty that is about 1-inch thick. Place them on your prepared baking sheet.
- Bake the rolls for about 24 minutes.
- Best if eaten while hot; do not refrigerate.