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.

4.77 from 17 votes
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
Cuisine: American
Keyword: bread, holiday, paleo, vegan
Servings: 12
Calories: 90 kcal
Author: Megan Gilmore
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.
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?

Get more recipes + meal plans in my books:

detox book and meal plan

Never Miss a Post!

Get a FREE 3-Day Detox Plan when you sign up for my email newsletter

Leave a Reply

Your email address will not be published. Required fields are marked *

This site uses Akismet to reduce spam. Learn how your comment data is processed.

Comments

Diana

They are absolutely delicious 😋
Thanks for sharing this gorgeous recipe.

Laura B

I noticed that a lot of comments were about substitutions so I wanted to add that I subbed the tapioca starch for corn starch and I thought they turned out really well! Although, I added 6 tablespoons of the corn starch because I read online that you should cut the amount in half of whatever the recipe called for when using corned starch instead of tapioca starch. Anyway, this is a delicious recipe with the garlic and herbs. Can’t wait to make it again!

Melanie

I made the recipe as per instructions except I used a flaxseed egg. Their was super watery so I added more coconut flour and tapioca plus ground almond and more ground flax. I added till I got a good dough consistency and they turned out great!! Really good rolls and my son loves them too 😊

KATHI

Want to make a roll for the Carolina Barbecued Chicken from the Fresh and Healthy Instant Pot Cookbook…wondering if this recipe will work if I omit the garlic and oregano?

    Megan Gilmore

    I think it will turn out fine without the herbs, just keep in mind that these will have a very gummy texture in the middle if you make them too large. Keeping these small (like a 2-3 bite size) gives a better texture, so think of them like mini BBQ sliders.

Karin

These are definitely not much like “the real thing” and I would say are their own thing, but that’s not a bad thing at all. It’s like a different take on the dinner roll, and it’s awesome. Although they do have one thing in common with normal dinner rolls – it can be hard to stop eating them…

Never Miss a Post!

Get a FREE 3-Day Detox Plan when you sign up for my email newsletter