Gluten-Free Dinner Rolls Recipe

Gluten-free dinner rolls - Dr. Axe

Have you ever made dinner rolls that originated in a can? Don’t be shy — we’re all on our real food journey together.

The temptation to use those store-bought, unhealthy rolls happens because baking fresh bread can seem like such a daunting task. But what if I said that you — yes, you! — could make delicious, fluffy dinner rolls with just 10 minutes of hands-on time? And, better yet, that they’re suitable for people on a gluten sensitivity diet? These rolls exist, friends. Say hello to my Gluten-Free Dinner Rolls.

You’ll be impressed with how easy these are to make. Your family won’t believe they’re homemade. Everyone wins!

Gluten-free dinner rolls step 1 - Dr. Axe

We’ll start by turning the oven to 350 F and lining a baking sheet with parchment paper, to ensure our rolls don’t stick later.

Then, in a big mixing bowl, whisk together the tapioca starch, almond flour, coconut flour and salt. Though their names may be deceptive, these flours contain no wheat or grains. So whether you’re following a Paleo diet, can’t digest gluten or just don’t like it, these Gluten-Free Dinner Rolls can still make an appearance at the kitchen table.

Gluten-free dinner rolls step 2 - Dr. Axe

Once you’ve whisked those ingredients up, add in the olive oil and water at the same time and stir into the ingredients. Then, add in the eggs and continue stirring. You want to keep going until the mixture starts to feel dough-like.

Don’t forget to pay attention: if the mixture feels too soft, and not quite ready to be dough, add coconut flour in by the tablespoon until you reach the right consistency.

Gluten-free dinner rolls step 3 - Dr. Axe

Now the fun part begins — it’s time to turn that dough into Gluten-Free Dinner Rolls! This is a terrific step to get the kids involved in, too. Dust your hands with the tapioca starch to keep the dough from sticking. Then scoop out the dough, two tablespoons at a time, and roll it into balls.

Place the dough balls onto the waiting baking sheet and pop them into the oven for 40 minutes or until golden brown. Before serving, brush the rolls with melted butter and allow to cool for 10 minutes.

These Gluten-Free Dinner Rolls are a delicious addition to any meal. You can serve them at different times, too. These would be delicious with turkey breakfast sausage and eggs for breakfast or alongside a lunchtime salad. Enjoy!


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Gluten-Free Dinner Rolls Recipe

Total Time: 1 hour
Serves: 20

Ingredients:

  • 2 cups tapioca starch, plus more for rolling dough
  • 2 cups paleo flour
  • 2 teaspoons Himalayan pink salt
  • 1 cup avocado oil
  • 1 cup warm water
  • 2 eggs, whisked
  • 2 tablespoons grass-fed butter, melted

Directions:

  1. Heat the oven to 350 F. Line baking sheet with parchment paper.
  2. In a large mixing bowl, using a wire whisk or a blending fork, whisk together the tapioca starch, almond flour, coconut flour and salt. Add in the avocado oil and warm water all at once and continue stirring. Add in the eggs and continue to stir until the mixture becomes dough-like. If the mixture is too soft, add coconut flour one tablespoon at a time until the consistency is correct.
  3. Powder your hands with tapioca starch. Scoop out the dough two tablespoons at a time and roll into balls. Place the balls of dough on the prepared baking sheets and bake for 40 minutes or until golden brown.
  4. Brush the rolls with melted butter, remove from the pan and allow to cool for 10 minutes before serving.

Josh Axe

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28 Comments

    • Ronnie on

      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.

      Reply
  1. Candy on

    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).

    Reply
  2. ann on

    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…

    Reply
  3. Christine on

    Teresa Cutter has a web site The Healthy Chef.com 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.

    Reply
  4. Mary on

    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.

    Reply
  5. Mary-Jo Feurino on

    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.

    Reply
  6. lu on

    Top Paleohacks Cookbooks! Easy to prepare for the benefit of the whole family! I advise you, the details here: fb.me/80zaCEeO3 

    Reply
  7. Debbie Bevard on

    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.

    Reply
  8. Gisselle on

    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.

    Reply
  9. Monica on

    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?

    Reply
  10. Diane Sinclair on

    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 @

    Reply
  11. Ann Boucher on

    Can someone help me? The directions on this recipe mentions ingredients that the recipe doesn’t. Are there ingredients missing on the list?

    Reply
    • Jina on

      Did you ever get an answer to this? I wonder if it is missing a cup or coconut flour from how much the other comments say they needed to add

      Reply

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