Looking for gluten-free and paleo bread rolls? I’ve got them for you! These homemade Gluten-Free Bread Rolls are paleo-friendly, loaded with wholesome seeds and your family will reach for them time and again!
Gluten-Free Bread Rolls
These paleo bread rolls will satiate that bread longing without the gluten.
Perfect for a side at dinner, you can cut them open and spread with butter. Or toast them and make your own garlic bread rolls.
These rolls are a fusion of gluten-free and paleo-friendly ingredients, ensuring a texture and flavor that’ll leave you pleasantly surprised.
Ingredient Notes & Substitutions
How to Make Paleo Dinner Rolls (with photos)
A full and detailed recipe card is at the bottom of this post.
Step one: In a high-speed food processor finely chop chia seeds, flaxseeds, pepitas and sunflower seeds. Pour into a large mixing bowl and mix through the psyllium husk, coconut flour, sugar, baking powder and salt. Set aside.
Step two: In a separate mixing bowl, whisk together the water, apple cider vinegar, eggs and olive oil. Pour this into the seed mixture and mix with a wooden spoon until it forms a wet dough.
Step three: Transfer the dough to a floured surface and knead it for 1 minute, sprinkling it with extra coconut flour to bring it together.
Step four: Divide dough into 6 equal portions. Place rolls on the lined baking sheet and brush each with the extra olive oil.
Step five: Bake for 55 minutes – 1 hour until the bases and tops are lightly golden and they sound hollow when you tap the bottom. Remove and cool on the sheet for 5 minutes before transferring them to a wire rack to cool completely or serve them warm. Enjoy!
- Watch the Moisture: Gluten-free flours, absorb moisture differently than traditional wheat flour. If the dough seems too wet, add a bit more coconut flour in small increments while you’re kneading it.
- Baking Time: Gluten-free and paleo breads can sometimes take longer to bake through. To check for doneness, tap the bottom of a roll. It should sound hollow.
- Size Consistency: Ensure each roll is about the same size for even baking. I recommend you weigh each portion of dough to be precise.
What makes these bread rolls paleo?
These bread rolls are made without grains, dairy, or refined sugars, adhering to the principles of the paleolithic diet, which emphasizes whole foods and excludes processed ingredients.
Why are my bread rolls dense?
Gluten-free and paleo bread rolls, due to their lack of gluten, often have a different texture than traditional breads. These are quite literally nothing like traditional bread rolls. From their texture and taste, these rolls are in a league of their own, in the best way!
Storage: Place the cooled bread rolls in an airtight container and store them at room temperature for up to 3 days. Keep them in the refrigerator for up to 5 days for extended freshness.
Freezing: Once the bread rolls have completely cooled, wrap them individually in plastic wrap or together in a zip-top bag and seal tightly, removing as much air as possible. Label with the date and store in the freezer for up to 3 months.
Thawing: Remove the desired number of bread rolls from the freezer. Unwrap and let them thaw at room temperature for several hours. For a warm touch, briefly reheat in the oven or microwave before serving.
If you enjoy this recipe, please consider leaving a ⭐️ star rating and a comment review below. I love to hear what you think and it’s much appreciated. Thank you! Your email address will not be published. Sam x
Gluten-Free Bread Rolls (Paleo-Friendly)
- 3 Tbsp chia seeds
- 1/4 cup flaxseeds
- 1/4 cup pepitas
- 3 Tbsp sunflower seeds
- 1 cup psyllium husk powder
- 1/2 cup coconut flour, plus extra for kneading
- 1 Tbsp coconut sugar
- 2 1/2 tsp baking powder
- 1 1/2 tsp fine salt
- 2 cups room temperature water
- 1 Tbsp apple cider vinegar
- 3 large eggs
- 2 Tbsp extra virgin olive oil, plus 1 Tbsp extra for brushing
- In a high-speed food processor add chia seeds, flaxseeds, pepitas and sunflower seeds. Process until finely chopped.
- Pour the chopped seeds into a large mixing bowl. Add the psyllium husk, coconut flour, sugar, baking powder and salt, mix well and set aside.
- In a separate medium-sized mixing bowl, whisk together the water, apple cider vinegar, eggs and olive oil.
- Pour the water and egg mixture to the seed and flour mixture. Mix with a wooden spoon until it forms a wet dough, about 30 seconds.
- With extra coconut flour, lightly flour a large board or your kitchen counter top.
- Transfer dough to floured surface and knead it for 1 minute, sprinkling it with an extra 1/2 Tbsp – 1 Tbsp of coconut flour to bring it together.
- Divide dough into 6 equal portions. Tip: Weight the entire dough and divide that number by 6. Each portion should weigh this amount. My entire dough weighed 972g (34.2 oz.), making each portion weigh34.2 oz 162g (5.7 oz.).
- Place rolls on the lined baking sheet, 1-2 inches apart.
- Brush each roll with the extra olive oil, about 1 Tbsp.
- Bake for 55 minutes – 1 hour, rotating tray halfway through, until the bases and tops are lightly golden and they sound hollow when you tap the bottom.
- Remove from the oven allow to cool on the sheet for 5 minutes.
- Transfer to a wire rack to cool completely or serve them up warm.
- Storage: Store cooled rolls in an airtight container at room temperature for 3 days, or in the fridge for up to 5 days.
- Freezing: After fully cooling, individually wrap rolls or place in a sealed zip-top bag, removing excess air. Label with the date and freeze for up to 3 months.
- Thawing: Unwrap frozen rolls and thaw at room temperature. Reheat briefly in the oven or microwave for a warm touch.
First published in November 2018, this recipe was updated in November 2023 to include new step-by-step images, expert recommendations, storage guidelines and more.