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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 starchย (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.

Paleo dinner rolls in small dish with burlap

Paleo Dinner Rolls (Vegan)

4.77 from 21 votes
A crusty and chewy dinner roll that's egg-free and grain-free!
prep10 mins cook40 mins total50 mins
Servings:12

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

  • 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.
  • 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.
  • 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.

Nutrition

Calories: 90kcal | Carbohydrates: 9g | Fat: 5g | Saturated Fat: 4g | Sodium: 108mg | Potassium: 4mg | Fiber: 2g | Vitamin C: 0.1mg | Calcium: 9mg | Iron: 0.4mg
Course: Side Dish
Cuisine: American
Keyword: bread, holiday, paleo, vegan
Per Serving: Calories: 90, Fat: 5g, Carbohydrates: 9g, Fiber: 2g

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?

Megan Gilmore leaning on her white countertop.

Megan Gilmore

Hi, Iโ€™m Megan. A former fast food junkie turned best-selling cookbook author. I create healthy recipes made with simple ingredients to make your life easier.

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Comments

  1. These are so good!!! Just ate 3 in a row. I used a regular egg, and cornstarch in place of tapioca powder. I also added a bit of goat cheese and rolled them in olive oil before baking.

    1. So you altered this recipe to be neither vegan nor grain-free but still felt able to give five stars?

  2. Wowww!!! mama mia! I just had 3 of them with geeh on top and I could eat the rest! The closest to bread Ive ever had without the stomach ache after eating gluten…
    Megan…you are the best! is there any place I can vote for you as the best alternative cook!!?? I have tried many of your recipes and not one has disappointed me.

    THANK YOU VERY VERY MUCH! For a persona like me that avoids gluten and grain, food can be very boring. I was craving bread to eat with soup and believe me, I have bought and tried many other gluten free breads, very disappointing card board eggy taste and very expensive…
    Going to try this for pizza crust!
    THANK YOU again Megan for your hard work and many hours of practicing recipes until they come out as delicious as this!

    <3

  3. Hey ladies, I have a very simple question, it may sound silly but here I go:
    When baking, specially breads, cakes, etc, is over rack position important? If yes, which is the best position, specially for this rolls?
    Thank you so much!!
    <3

  4. Thank you so much for this recipe! I am vegan and intolerant to yeast, and as a result I miss bread terribly!! I’m constantly looking for bread recipes without yeast so I will definitely try these rolls! Thanks again ๐Ÿ™‚

  5. Tried this last night, but used combination of almond meal and touch of brown rice meal instead of coconut flour. Also a little bit of nutritional yeast. I’m completely not a baker/cook, so my substitutions are probably way off as options. Still, they baked up just as they should, crunchy on the outside and soft inside. My daughter, who just recently is going gfcf (consequently so am I) loved them. She called them biscuits, and mine did have more of a biscuit quality. Still, going to try them as a pizza crust next, because I think it would work great! I really appreciate this website in helping me transition to gfcf.

  6. Brilliant – I too have just bought a kg of tapioca flour and been experimenting – its supposed to make a good pizza base to and i need to get onto making that – but will give this recipe a go for sure! Will you new book be available in UK or in digital form?

  7. You amaze me every time. I cant thank you enough for your recipes. I have many health issues, & youve helped love food again, especially your GF recipes. God bless you!

  8. I made these as the recipe states and they were good. My daughter who hasn’t had a roll like this in a long time really enjoyed them, but so did my husband who doesn’t eat Paleo/Vegan/GF. Thank you for the recipe!

  9. Wow! As a paleo vegan, I can’t wait to try these! Megan, do you think this would work as a pizza crust? I might try and let you know ๐Ÿ™‚

  10. Do you like chia eggs better than flax eggs? Or are they pretty much the same? I’ve never tried chia eggs! xo

    1. Yes, I think chia eggs are more neutral in flavor and chia doesn’t get stuck in my mouth the way flax sometimes can. ๐Ÿ˜‰