Gluten-Free Dinner Rolls Recipe

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  1. Mary Ann Walton says:

    Should there be yeast, baking powder or soda in this recipe?

    • Jill Schneden says:

      I live in Mexico and can’t locate tapioca starch. What else can I use or can I omit it? The mail here is not good so I am not able to purchase. Thanks and Happy Holidays!

  2. Carolyn says:

    What makes these rise?

  3. Sherry says:

    Isn’t this an enormous amount of carbs?

    • Ronnie says:

      This is quite a bit of carb – only the almond flour is mostly fat and protein. It is also very fatty – one cup of olive oil. Those of us who must avoid carbs and fat cannot eat this without gaining weight. We need low-carb vegetable recipes that take the place of carb side dishes and breads. Vegetable purees are all I have been able to find.
      “Healthy” ingredients don’t make for healthy foods when they’re loaded with sugar and carbs. Not good for anyone. Fresh low glycemic-index fruit seem to be the best desserts.

  4. Candy says:

    I made these today. Though the flavor is really good, it took 5 additional Tbsp of coconut flour to get to the “dough” consistency. They baked for a good 50 min, still pretty gummy in the middle. They didn’t get much bigger than the original size of 2 T dough ball. The ingredients have potential, just need to tweak it somehow (and I have no clue how).

  5. ann says:

    It seems the common consensus isn’t just gluten free but healthy. Gluten free that is horribly high starch and high carb still turns to sugar. Starch has a very high glucose index. Let’s get healthy with recipes that are gluten free but with balanced protein, fats and carbs please…

  6. Pamela says:

    I didn’t see a leavening agent.

  7. Christine says:

    Teresa Cutter has a web site The Healthy which has numerous recipes that she has personally created and tested that are well balanced and healthy. Some gluten free, dairy free, etc. All use clean, non processed ingredients. Take a look.

  8. Mary says:

    Does anyone ever test these recipes before they’re posted? I followed the recipe exactly and ended up with something the consistency of pancake batter. This is an enormous amount of liquid for the dry ingredients that are used. Basically, I think this is a good recipe, but next time I will try with 1/2 cup each water and olive oil and go from there. I had to add much more of every kind of dry ingredient and even then ended up putting them in muffin tins so that I wouldn’t have to waste the batter.

  9. Mary-Jo Feurino says:

    I found the rolls too salty eith a heavy taste of olive oil. I will try this recipe again with organic coconut oil and half the salt. I had to add an additional 6 Tblsp of coconut floyr but the consistency was fine after that. There was also a bit of moisture in the center but it was the olive oil taste that turned me off.

  10. lu says:

    Top Paleohacks Cookbooks! Easy to prepare for the benefit of the whole family! I advise you, the details here: 

  11. Debbie Bevard says:

    Ronnie, These don’t have very many carbs at all. Wheat Flour has 96 carbs where coconut has only 17 and Almond 14 plus they have so many benefits. These are Rolls so they are not a vegetable or fruit. They do not fall in the same category as a Wheat Roll.

  12. Gisselle says:

    Ha!!! I’m using this recipe to make BURGER BUNS!!! Tired of buying the GF store bought ones that only come with 4 ridiculously small buns and cost a total Fortune.

  13. Monica says:

    I made this dinner roll today, I think that we should only use half of the olive oil and water. I don’t like the taste so much beside it’ s hard and not crunchy. What to do to make the taste better?

  14. Diane Sinclair says:

    Tried recipe. Tasted good but was hard and gummy. I am egg free also so I substituted flaxseed for the eggs. All in all it did not come out very well. Will try again with some adjustments. Hoping for the best @

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