Paleo Dinner Rolls (Vegan)

I’m having way too much fun experimenting with new (to me) grain-free flours.

paleo dinner rolls in a bowl

These rolls get their crisp and chewy texture from tapioca starch, a grain-free “flour” derived from the cassava root. Tapioca starch (also known as tapioca flour) is a little tricky to work with, as it can be sticky, gluey, and can’t stand alone in baked goods, but it works well when mixed with another flour. In this case, I mixed it with coconut flour to keep the overall recipe nut-free.

Using tapioca starch also provides enough of a sticky, doughy texture that eggs aren’t necessary. That’s a rare feat when working with coconut flour!

paleo dinner roll split in half

Though these grain-free dinner rolls don’t have the exact same taste and texture as traditional dinner rolls, but they are the closest thing I’ve come to making a truly bread-like recipe without the use of eggs or grains. Think of them as a slightly more dense dinner roll, with a crusty outside and a chewy, doughy inside. I added some garlic and herbs to give them a flavorful Italian flare, but feel free to season them however you like!

Paleo Dinner Rolls (Vegan)
Makes 12 small rolls

Adapted from A Girl Worth Saving

Ingredients:

1 chia egg (1 T. ground chia seeds + 3 T. water)
3/4 cup tapioca starch (I used this brand)
1/2 cup coconut flour (I used this brand)
3/4 cup water
1/4 cup melted coconut oil
1/2 teaspoon salt
1 teaspoon dried oregano
1-2 cloves garlic, minced

Directions:

Preheat the oven to 350F and line a baking sheet with parchment paper.

Combine the ground chia seeds and water to make the chia “egg” and stir well until the mixture thickens and becomes gel-like. Pour the chia egg into a large mixing bowl and add in the rest of the ingredients, stirring well until a moist and thick dough is formed. Be sure to stir very well, practically kneading the dough with a spoon or spatula until no clumps remain.

mixing paleo dinner roll dough

Scoop the dough by heaping tablespoons, then use your hands to roll them into balls. These dinner rolls will be smaller than traditional rolls, but if you make them much larger they will not cook thoroughly. Bake at 350F for 35 to 40 minutes, until the rolls feel dry on the outside and the bottoms are lightly golden. Allow the rolls to cool for at least 15 minutes before serving, as the centers will continue to cook a bit after the pan is removed from the oven.

paleo dinner roll torn in half

These rolls will dry out if left out on the counter for too long, so be sure to store any leftovers in a sealed container to retain their soft and chewy texture.

4.79 from 14 votes
Print
Paleo Dinner Rolls (Vegan)
Prep Time
10 mins
Cook Time
40 mins
Total Time
50 mins
 
A crusty and chewy dinner roll that's egg-free and grain-free!
Course: Side Dish
Servings: 12
Calories: 90 kcal
Author: Detoxinista.com
Ingredients
  • 1 chia egg (1 T. ground chia seeds + 3 T. water)
  • 3/4 cup tapioca starch
  • 1/2 cup coconut flour
  • 3/4 cup water
  • 1/4 cup melted coconut oil
  • 1/2 teaspoon salt
  • 1 teaspoon dried oregano
  • 1-2 cloves garlic , minced
Instructions
  1. Preheat the oven to 350F and line a baking sheet with parchment paper.
  2. Combine the ground chia seeds and water to make the chia "egg" and stir well until the mixture thickens and becomes gel-like. Pour the chia egg into a large mixing bowl and add in the rest of the ingredients, stirring well until a moist and thick dough is formed. Be sure to stir very well, practically kneading the dough with a spoon or spatula until no clumps remain.
  3. Scoop the dough by heaping tablespoons, then use your hands to roll them into balls. These dinner rolls will be smaller than traditional rolls, but if you make them much larger they will not cook thoroughly. Bake at 350F for 35 to 40 minutes, until the rolls feel dry on the outside and the bottoms are lightly golden. Allow the rolls to cool for at least 15 minutes before serving, as the centers will continue to cook a bit after the pan is removed from the oven.
  4. These rolls will dry out if left out for too long, so be sure to store any leftovers in a sealed container to retain their texture.

Notes:

Since working with tapioca flour is new to me, I’m not familiar with how most substitutions will work. My best guess is that you can replace the chia egg with a chicken egg, and you can probably replace the coconut oil with butter or olive oil, but you won’t know for sure until you try it for yourself. (It took me seven attempts to get these rolls just right.) Be sure to leave a comment below to let us know what else has worked for you!

I hope you enjoy them!

Reader Feedback: Have you ever worked with tapioca flour/starch before? What other bread-like items would you like to see me recreate?

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Comments

Jessica

Is tapioca starch the same as tapioca flour?

Juliana

I’ve made these twice. They’re quick,easy,and delicious! Your recipes are great! I can’t wait until your cookbook is ready. Thank you for sharing!

Christine

I’ll be trying this recipe out day after Xmas day since instead of chocolate etc in my Xmas stocking Danta is bringing me Coconut flour, Tapioca flour and Ground Chia seeds.

Do these freeze well?

Lourdes

Hi!
Ive made this several times and they are so far the closes to bread I’ve ever tired. My questions is if I could make this recipe as a loaf of bread instead of muffins? and would I need to change anything in the recipe? id use a loaf bread pyrex.
Thank you!

    Megan Gilmore

    I think the center would be too soggy/doughy in a loaf. I found the smaller I made the rolls, the better the texture.

      Lourdes

      thank you!
      Is your book available for pre-sale still?

Francesca

Hi!
May you tell me if in your opinion they will remain fresh for 2 days? I have a brunch party at mine on Sunday but I have no time to bake tomorrow, so I was wondering if making them today.
Thank you so much!

Amy

Hi there,

i have been getting confused with tapioca flour versus starch. Same with potato flour vs starch.. Is there a difference or are flour and starch the same in these types of flour?

    Megan Gilmore

    As I understand it tapioca flour and starch are the same thing.

Sara

Added a bit of rosemary and thyme to the mix and it was delicious!! Reminded me of rosemary focaccia bread. Thanks for the recipe!

Val

I made this last night after work and I have to say I really like them. I didn’t have oregano so I omitted it. I think next time I’ll use garlic powder instead of minced garlic. My daughter loved these also:

I got all the ingredients at winco. I have tapioca flour and coconut flour on hand, but I get it from winco. I also got chia seeds from their bulk section.

mag

Hi! These rolls look great!
One question, have you tried to freeze them?
Thank you very much!

Gia

Taste was there, although hints of coconut flavor was detectable, but gummy/raw texture in the middle- what did i do wrong?:)

Jenny

Thanks for all your quick and simple recipes! I know this is an old post, but in case anyone is looking at substitutions…I subbed flax for the chia and arrowroot for the tapioca and left out all spices and they turned out great!

Linda Rose

Meagan, how many rolls do you make out of this recipe? 9 or 12??

Linda Rose

Ok, I noticed after that it makes 12 rolls. I followed the recipe exactly and my rolls came out the same size as they went in. They didn’t rise at all they are like awwwwfulllll….. What did I do wrong????

Sara

Ok so I made these with an egg and arrowroot starch because it’s all I had. I saw people asked about it so I thought I would report! I had to reduce the baking time by about 7 minutes but they turned out DELICOUS!!! Flaky outside and chewy centre with a great flavour. I made some without the seasoning, other than salt, to use as all purpose rolls and I’m very happy with how they turned out.

Honza

I have a problem. Every time i try to do rolls like this, I end up with hard crust on the outer side, and moist dough inside. Is there any trick how to bake them perfectly on the inside and ouside? I used an oven with a fan and heating from the top and bottom.

Thanks!

Emily

I have been searching for a vegan paleo bread roll recipe forever!!! This. Is. Superb!! So much so, my our kinder has asked for the recipe because their wheat bread rolls they make are “so dry and blergh”. I was even able to send the dough along for my son to make at kinder instead of me baking at home because the other breads I’ve tried are not as mouldable for children!! Thank you ❤

Meg

I tried these and agree with other posters… the middle is way gooey and they don’t rise at all (I don’t think they are supposed to?) Also 1 tsp of oregano was way too much for me. They just tasted completely like oregano. So disappointed. I followed the recipe to a T.

    Megan Gilmore

    I’m sorry to hear that! When I make them the centers are still moist and doughy, but not gooey. Since they’re vegan, I don’t mind the doughy-ness, but I hope you find another option that you like better! Since these are vegan they won’t rise, but if you can eat eggs they might end up more dry that way. (I’ve found when I replace a chia egg with a real egg in other recipes that the centers end up more dry… which is a good thing in certain recipes.)

Willow

Mmmm these rolls are so delicious! I’ve made rolls with similar ingredients and they came out too oily so I was kinda nervous to give this recipe a try. But I’m so glad I did because they are AWESOME. I subbed arrowroot flour for tapioca and flax egg instead of chia. Also added in some psyllium husk powder and garlic powder for flavour. I was wondering if I should try making this in a loaf pan or forming it into a loaf and baking on a tray because this would make a delicious bread! Thanks so much!

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