Paleo Grain Free Everything Rolls
Let’s face it, I don’t care who you are, when you go grain free or gluten free you seriously miss bread. Some of us more than others. I, personally, miss warm – straight from the oven – While my hubby misses sandwiches and burgers on bread/buns. It’s nearly Thanksgiving and I wanted to come up with a grain free bread I can serve with dinner, even to our grain eating guests, that is really yummy. The biggest obstacle when trying to make a grain free “bread” is making sure it’s not too dense or wet in the middle – yet the outsides are not over done. By making dinner rolls, instead of a loaf of bread, you get a more consistently baked end result. I also wanted to make these with coconut flour as opposed to almond flour. The feedback I received from my recent recipe for Grain Free Buttermilk Biscuits, many people asked for a replacement for almond flour. And Feel free to omit the “everything” if you just want a plain roll, they are equally excellent!
- 1 cup Tapioca Starch
- 1/3 cup Coconut Flour
- 1/4 cup Arrowroot Starch
- 1 teaspoon Sea Salt
- 1 teaspoon Honey
- 1/2 cup Ghee or butter
- 1/2 cup Water, filtered
- 1 large eggs
- 1 tablespoon Sesame Seeds
- 1 tablespoon Poppy Seeds
- 1/2 teaspoon Garlic Powder
- Preheat Oven to 350 Degrees F.
- Combine dry ingredients in a medium bowl and whisk to combine
- Combine egg, honey and water, add in melted 1/2 cup (liquid volume) of fat
- Add liquids to the dry ingredients, mix until well combined
- Divide dough into 8 equal portions and roll each section in to a ball, using additional arrowroot powder to keep dough from sticking to your fingers.
- (Optional) In a small bowl combine Sesame seeds, poppy seeds and garlic powder, roll each ball lightly in the seed mixture
- Place each ball on a baking sheet that's been lined with unbleached parchment paper
- Reduce oven temp to 325 and bake for 40 minutes on the middle rack
- For best results, allow rolls to cool before serving
Hard to get enough Tapioca Starch. Can I sub with potato starch? Maybe change the amts so that potato is 1/4 and arrowroot is 1 cup?? Or should I just sub the tapioca with potato starch? Please some suggestions.
Potato starch should work in place of the tapioca
I made these tonight for the first time. I allowed the batter to sit for a little bit so the moisture would be soaked up by the coconut flour. I did not really form the batter into balls, but i did scoop them with a spoon and mounded them on the wax paper. The height stayed really well when they cooked. I cooked them for the correct time and temp and they smelled great while they cooked. When they cooled i cut one open and the centers seemed slightly gummy thought maybe it was from the primary use of Tapioca and Arrowroot. Any suggestions would be great, i thought i did something wrong.
any grain free baked good will have a slight texture from the starch but it shouldn’t be in a negative way. You can’t get the same texture as gluten without gluten – perhaps you needed to bake them a little longer, not all ovens are calibrated the same and perhaps your rolls were a little larger than mine//
I’ve recently switched to eating Paleo, and never found a recipe for bread this simple (and with everything in my kitchen cupboards already), so I’m excited to give this a try. One clarification, though – is tapioca starch same as tapioca flour? I’m in the Netherlands, and I’ve only seen tapioca flour in the stores. Wanted to be sure before I try this. Thanks!
Yes they are the same thing! Enjoy Audrika!
Measurements for dry ingredients has to be incorrect, made twice and the consistancy was really runny.
Had to double the amounts of Tapioca, Arrowroot etc in order to form into dough type balls.
Dave, I’ve made these over 100 times.. I’m certain the recipe is correct. Are you using coconut FLOUR and tapioca STARCH? what brands of flours are you using?
coconut flour is like a sponge and will soak up liquids, perhaps you need to let your dough set a few minutes? are you at a high altitude?
Do these come out really flat like a cookie or did i do something wrong?
Hi Susan – Did you roll/form the dough into balls? They will hold their shape very well.
I haven’t heard that anyone has problems with this recipe – just compliments. Let me know if you try making them again.
thank you…….the mixture was very loose from the start, so i’ll try again and see what happens….I’m sure i could’ve mixed it wrong. they tasted great even though they were flat! we’ve LOVED the GF flat bread recipe as well!
Awesome Susan – when You roll them (they will be sticky) make the nice high balls -they may flatten slightly but not much. Let me know how they turn out!!
Could you sub something for the tapioca starch? I want to make these, but it’s a little last minute and don’t think I can find that in my local stores.
You can try arrowroot starch or corn starch, but I can’t guarantee
These were amazing. Do you have any nutritional info on these. I used coconut oil in mine.
These look amazing! In my gluten eating days, I used to love having an everything bagel for breakfast (and I had the belly to prove it!). Can’t wait to give these a try, think I’ll make them tonight.
I used melted butter because I thought maybe the coconut oil would leave too much smell of coconut.
I am only half way through the baking but they are pretty flat?
Kiley – they are the shape you make them. These aren’t a yeast roll that will rise. I make nice balls of dough and they puff slightly but the shape doesn’t change while baking/
I’m obsessed with everything “everything” yet rarely can find it in any form I can eat!
THIS IS BRILLIANT – I can’t wait to get my hands on some tapioca starch to make these.
Thank you, thank you! Sharing on my FB page this week. XO SHERRIE