Gluten Free Bread Rolls
Recipe type: Gluten Free, Paleo
Prep time: 
Cook time: 
Total time: 
Serves: 6 rolls
On the hunt for the perfect gluten free bread rolls? Look no further because these beauties check all the boxes and more! Tasty, fluffy, nutritious and most importantly, simple!
  • 1 cup (70g) psyllium husks
  • ½ cup (70g) coconut flour
  • 3 Tbsp chia seeds
  • 3 Tbsp flaxseeds
  • ¼ cup (30g) pumpkin seeds
  • 3 Tbsp sesame seeds
  • ¼ cup (30g) sunflower seeds
  • 1 Tbsp coconut sugar
  • 2½ tsp baking powder
  • 1½ tsp salt
  • 450ml water
  • 1 Tbsp apple cider vinegar
  • 3 eggs
  • 2 Tbsp coconut oil, melted
  1. Preheat oven to 180ºC (356ºF) and line a baking tray with parchment paper, set aside.
  2. In a high-speed food processor place psyllium husks, coconut flour, chia seeds, flaxseeds, pumpkin seeds, sesame seeds and sunflower seeds and process until seeds are finely chopped.
  3. Pour chopped seeds into a large mixing bowl, add coconut sugar, baking powder and salt, mix well.
  4. In a separate small mixing bowl, whisk together water, apple cider vinegar and eggs until smooth.
  5. Add the vinegar and egg mixture to the dry mixture along with the coconut oil, mix everything until it forms a wet dough, this will take a few moments for the dough to begin to form.
  6. Prepare a lightly floured board and knead dough for 1 minute.
  7. Divide dough into 6 portions, roll into balls.
  8. Place rolls on prepared tray, 2 inches apart, leaving room for spreading.
  9. Bake for 50 minutes - 1 hour, rotating tray halfway through to ensure even cooking.
  10. Check to see if the rolls are ready by tapping the base of one roll, if it sounds hollow, remove them from the oven.
  11. Cook rolls further if they still sound dense and heavy inside.
  12. Cool on tray for 5 minutes.
  13. Transfer to a wire rack to cool completely or serve them up warm.
Store in an airtight container, in the pantry for 3-4 days. Or freeze them for later use.
Recipe by Wholesome Patisserie at