So this is the first time I’m sharing a gluten free bread recipe with you, a gluten free bread roll recipe at that, excited?! I got this recipe from Pete Evans from The Paleo Way. We followed along with his recipe and they turned out perfectly that it would be a crime if I didn’t share it with all of you, if you aren’t already following Pete, like who isn’t?!
These bread rolls will blow your mind because they’re so simple to prepare and they turn out like those perfect gluten free bread rolls you’re craving. If you live a gluten free lifestyle and you’re still on the hunt for a successful gluten free bread roll recipe (we have all been there) well I highly recommend that you give this recipe a try for yourself.
Not only are they easy for you make, they’re also filled with nourishing ingredients such as psyllium husks, chia seeds, flaxseeds, pumpkin seeds and sesame seeds, just to name a few. Did I mention these are also 100% paleo? Of course they’re! Because they come from the Chef Paleo Pete! Thanks Pete!
What else is there to say about gluten free bread rolls?? Other than for me to tell you to make them and consume them right away!! This recipe makes 6 regular sized bread rolls, you can easily make them bigger or smaller, whatever bread roll size you desire, you decide! Enjoy!
- 1 cup (70g) psyllium husks
- ½ cup (70g) coconut flour
- 3 tablespoon chia seeds
- 3 tablespoon flaxseeds
- ¼ cup (30g) pumpkin seeds
- 3 tablespoon sesame seeds
- ¼ cup (30g) sunflower seeds
- 1 tablespoon coconut sugar
- 2½ teaspoon baking powder
- 1½ teaspoon salt
- 450ml water
- 1 tablespoon apple cider vinegar
- 3 eggs
- 2 tablespoon coconut oil, melted
- Preheat oven to 180ºC (356ºF) and line a baking tray with parchment paper, set aside.
- 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.
- Pour chopped seeds into a large mixing bowl, add coconut sugar, baking powder and salt, mix well.
- In a separate small mixing bowl, whisk together water, apple cider vinegar and eggs until smooth.
- 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.
- Prepare a lightly floured board and knead dough for 1 minute.
- Divide dough into 6 portions, roll into balls.
- Place rolls on prepared tray, 2 inches apart, leaving room for spreading.
- Bake for 50 minutes - 1 hour, rotating tray halfway through to ensure even cooking.
- Check to see if the rolls are ready by tapping the base of one roll, if it sounds hollow, remove them from the oven.
- Cook rolls further if they still sound dense and heavy inside.
- Cool on tray for 5 minutes.
- Transfer to a wire rack to cool completely or serve them up warm.
Hi,can I skip the sugar?
Hi Ana, I haven't tried omitting the sugar from this recipe although I don't see it being a problem if you do not use it as it's only one tablespoon. Good luck and ejoy! Sam 🙂
Thank you so much for great recipe. They are awesome. I was looking for recipe like that for loooong time. Thank you for sharing. Take care
Hi Mira! So happy to hear you enjoyed these bread rolls, they're fabulous! Thanks for sharing, Sam x
Oh my gosh! Just baked these! The are soooo delicious
Hi Dani! So happy to hear that! This is such a wonderful gluten free roll recipe, hearty and satisfying, glad you made and enjoyed them! 🙂
Toni Cavallo says
Hi , can I place the dough into a bread tin instead, as I find that the bread rolls can get hard after losing their freshness?
Hi Toni, that's a great idea! Although I haven't tried this method of baking the dough in a bread tin, I don't see an issue with you doing this. Just keep an eye on the cooking time as the bread may need a little longer to bake until ready. Hope that helps! Sam 🙂
Karen van der Hoeven says
Hi there...what can be substituted for all the coconut ingredients please? They look terrific, but I need to steer clear of anything coconut. Cheers, Karen.
I’m interested too. Coconut does not agree with me!
Janet Kenworthy says
Have you tried these without eggs by using chia eggs or egg substitute? I'm vegan.
Hi Janet, no I haven't tried these rolls with either a chia egg or a flax egg before. So I cannot be certain of the final end product. The mixture is very absorbent and thick at the end, before rolling them into the rolls. I would suggest trying this recipe with a flax egg, as I have used flax eggs before in my recipes and the texture is thick enough to help bind these rolls together. You just may end up with a slightly different texture compared to the original recipe. Hope this helps! x
Erica Waggoner says
Thank you so much. These are delicious. I am amazed at the texture and flavor that these rolls have - so similar to what rolls with gluten have. I am also dairy free so this recipe is great!
Hi Erica, I'm so happy to hear that! This roll recipe is such a great one. They do certainly taste like gluten rolls! Glad you enjoyed this recipe x
Do you think I can substitute coconut flour for cassava flour and not add seeds?
Hi Zlata! I have actually never used cassava flour before so I'm unsure of how it acts in recipes such as in these rolls. Coconut flour is very absorbent, so if cassava flour is similar I would say yes, you may just need to add more to get the right consistency, not too sloppy. As far as the seeds, they make up the bulk of the recipe itself (and texture) so you would have to make that up elsewhere or add in any other preferred grains/seeds. Because of this, did you also want to omit the psyllium husk? As that can also be considered as a seed thats been milled. If so, I would suggest looking for another gluten free bread roll recipe where you don't have to omit most of the ingredients. This will ensure you get your desired outcome and product that you're looking for. Hope this helps Zlata! x
Looks so delicious! I will want to make these for my child with ISB..
May I ask if it's fine not to add psyllium husks ?
Thank you !
Hi Doreen, Thanks so much! I haven't tried these rolls without using psyllium husks. Psyllium husks provide great strength and flexibility in gluten free baking, making it a fantastic binder, without the use of gluten. Because psyllium husks have the largest amount required for this recipe, I cannot guarantee that substituting them with something else will work has effectively. In saying that, flaxseed is a substitute for psyllium husk. In terms of the quantity that it will work with, would have to be determined when making the product and seeing the final result. I can suggest replacing the psyllium husks with flax seeds and seeing how your final product turns out, but the rolls may not exactly replicate the original recipe. I hope I have given you some guidance. Goodluck and let me know how you go! x
Thank you for your prompt response!
I will try both and let you know what's the outcome.
Love your recipes...
Hi Doreen, you're so welcome! Looking forward to hearing your results, hope they work out successfully! xx
Hey Samantha, I am making these buns today... looks like its looking good. Thank you for sharing your great recipes! cheers
Hi Doreen, oh I hope they turn out a success! Let me know your final result, looking forward to hearing how they turn out without the psyllium husk! xx
These look so incredibly follow in the picture! Can't wait to try a homemade gluten free roll that is actually soft on the inside without crumbling away on the first bite. Well done on nailing this one Samantha 🙂
Hi Rosie, thanks so much! They're just that! Hope you love this recipe, one of the best gluten free rolls I have tried. Enjoy! xx