Red Rock Grain-Free Bread Rolls


I’ve really been loving experimenting with gluten-free and even grain-free, but since my husband is egg-free, I find myself limited in what recipes I can try. Note, lack of gluten + lack of eggs + lack of oxygen = numerous baked good failures.  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 favorite recent find was Kelly’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. Such as these Red Rock Grain-Free Bread Rolls!

I made her version of Grain-Free Bread Rolls and they were such a hit, that I decided to bake up a second batch soon after. This time adding a touch of cinnamon and some raisins.

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. They are seriously scrumptious. They have a hearty, slightly nutty flavor and such a pleasant texture.

Red Rock Rolls - Gluten Free and Vegan

Special Diet Notes: Red Rock 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.

Red Rock Grain-Free Bread Rolls
Cook time
Total time
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)
  • 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, 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.

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