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Gluten-Free Bread Rolls (Paleo-Friendly)

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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!

Paleo dinner rolls on wire cooling rack.

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.

They’re also great to use as burger buns, you’ll find them with my garden veggie burgers or these chickpea sliders.

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

Ingredients to make paleo dinner rolls.

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. 

Seeds chopped in food processor and being mixed with gluten-free flours in bowl.

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.

Whisking liquid ingredients and mixing it through the dry ingredients and kneading it on counter.

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!

Paleo bread rolls before baking on lined baking sheet and after on wire rack.

Expert Tips

  • 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!

Bread roll cut in half and spread with butter.

Storage Instructions

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

Bread rolls cooling.

Gluten-Free Bread Rolls (Paleo-Friendly)

Samantha Pickthall
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!
4.34 from 3 votes
Prep Time 20 minutes
Cook Time 1 hour
Total Time 1 hour 20 minutes
Course Bread, Gluten Free
Cuisine American
Servings 6 rolls
Calories 29 kcal

Ingredients
 
 

  • 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

Instructions
 

  • 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.
  • Enjoy!

Notes

  • 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.

Nutrition

Calories: 29kcalCarbohydrates: 3gProtein: 1gFat: 2gSaturated Fat: 0.2gPolyunsaturated Fat: 1gMonounsaturated Fat: 0.1gTrans Fat: 0.01gSodium: 1mgPotassium: 24mgFiber: 2gVitamin A: 3IUVitamin C: 0.1mgCalcium: 38mgIron: 0.5mg
Keyword bread, Gluten Free, paleo
Tried this recipe? Let us know how it was!

24 Comments

    1. 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 🙂

  1. 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

    1. 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! 🙂

    1. 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 🙂

  2. 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.

    1. 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

  3. 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!

    1. 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

  4. 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 ?
    Kindly advise
    Thank you !

    1. 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

      1. Thank you for your prompt response!
        I will try both and let you know what’s the outcome.
        Thanks again!
        Love your recipes…

          1. Hey Samantha, I am making these buns today… looks like its looking good. Thank you for sharing your great recipes! cheers

          2. 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

  5. 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 🙂

4.34 from 3 votes (3 ratings without comment)

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