Grain Free Paleo Bread Rolls
These authentic paleo bread rolls are grain free, warm and yeasty. Perfectly soft on the inside and covered in a crunchy crust. These grain free and paleo rolls are incredibly delicious and easy to make!
Can I just say that I am falling in love with these grain free bread rolls. If someone would have told me three years ago that I would be creating a recipe for grain free bread rolls, it would have blown my mind. This adventure of eating paleo has opened me up to a whole new and beautiful world. I can’t say that I’m missing much. Especially, with these rolls in my hand.
I’m doing all sorts of happy dances around the kitchen today. These babies are reason to celebrate! Gone are the days where I believed I was doomed to a diet of carrots and lettuce. Eating paleo has taught me so much! Even now as I begin to introduce new food groups into my diet, I still come back to my love of Paleo. It’s rich flavors and dense nutrients make eating paleo a joy!
BREAD WITH CASSAVA FLOUR
This bread recipe is made with cassava flour. If you’ve never heard of it and you’re like, “what’s the heck is cassava flour or what makes it different than tapioca?” I hope I can help answer those questions. Cassava is the starchy root of a tropical tree that is grown in over 90 countries. It is used as a main food group in Africa, Asia, and South America. I have friends in Africa who live off this stuff!
How is cassava different than tapioca? Tapioca flour is made from cassava root. A fully developed cassava root is harvested and processed it to remove toxins. Then the starch is extracted from the root through a process of washing and pulping. All the excess liquid is then extracted from the remaining starch. The end result is the remaining starch, known as tapioca flour.
Cassava flour is made from the whole root of the cassava. The cassava root is peeled first, then dried before it is ground into flour. Therefore, cassava flour is a whole food still containing all it’s nutrients, enzymes, and fiber. Cassava flour is an easy to digest starch and paleo approved! Keeping the pantry stocked with a bag of this amazing four is always a good idea!
Anthony’s cassava flour is my favorite (and affordable!) brand. Order cassava flour here.
Cassava flour cannot be substituted in this recipe for another type of four.
- 1 cup cassava flour
- 1 cup arrowroot flour
- 2 tablespoons coconut sugar
- 2 tablespoon almond flour
- 1 tablespoon golden milled flax meal
- 1 teaspoon sea salt
- 1 tablespoon yeast
- 2 tablespoons maple syrup
- 2 tablespoons warm water
- 4 medium eggs
- 1/4 cup palm oil shortening
- 3 tablespoons cassava flour For Dusting
| Info |
| Passive Time | 50 minutes for the dough to rise |
| Cook Time | 15-20 minutes |
| Prep Time | 10 minutes |
| Servings |
large bread rolls
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Rate this recipe!
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Ingredients
Dry Ingredients
Yeast mixture
Wet Ingredients
Flour For Dusting
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- Combine all of the dry ingredients in a KitchenAid stand mixer and blend until the flours are combined.
- Heat the oven to 110 degrees fahrenheit and then turn it off and keep the door closed.
- Add the ingredients for the yeast mixture into a small metal bowl and set it in the oven for 8 minutes until the mixture has risen and is bubbly.
- Add the wet ingredients to the dry ingredients and combine until the dough is thick and smooth.
- Remove the bowl of dough from the Kitchenaid and add the yeast mixture to the bowl. Using a rubber spatula, fold in the yeast mixture until the batter is well combined.
- Line a standard baking sheet with parchment paper.
- Pour about 2 teaspoons of the cassava flour designated for dusting onto the baking sheet and flour your hands. The dough will be very sticky, so flouring your hands and your work space is essential!
- Using a rubber spatula, scoop one fourth of the dough onto the baking sheet and roll it in the cassava flour. Form the dough into a round bread roll and repeat this process until all four bread rolls are on the baking sheet.
- Using a small paring knife, slice a small “X” on top of each bread roll.
- Let the dough rise for 50 minutes in a warm area. (Suggested: A low temp oven, about 110 degrees with the door cracked).
- After the dough has risen for 50 minutes, preheat the oven to 400 degrees fahrenheit.
- Cook the bread rolls on 400 degrees fahrenheit for 15-20 minutes until golden on top.
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Nutrition Facts
Grain Free Paleo Bread Rolls
Amount Per Serving
Calories 337
Calories from Fat 54
% Daily Value*
Total Fat 6g
9%
Saturated Fat 1g
5%
Polyunsaturated Fat 1g
Monounsaturated Fat 2g
Cholesterol 186mg
62%
Sodium 551mg
23%
Potassium 232mg
7%
Total Carbohydrates 64g
21%
Dietary Fiber 3g
12%
Sugars 12g
Protein 7g
14%
Vitamin A
4%
Vitamin C
22%
Calcium
5%
Iron
7%
* Percent Daily Values are based on a 2000 calorie diet.
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75Comments
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We are currently in Sierra Leone.. And have a big bag of cassava flour on my hands, as I need to go gluten free.
Will definitely be trying this recipe as soon as I can.
Thanks so much.
Yay! So glad:)
The best bread I eat in 3 years (since I gave up grains). Glorious! Marvelous!
Oh, so happy you loved this Anamado! If you enjoyed this recipe- I have 5 other paleo breads that look and taste real! You can find all these recipes in my new ebook: https://paleoglutenfree.com/shop/5-easy-paleo-breads-ebook/ Isn’t it just the best when you can eat bread without grains! 🙂
Are these good the next day? If so, how do you recommend storing them?
Cassava flour dries out really fast, so you will want to use them in the first day or two. Happy cooking Angela!
Can the almond flour be replaced with another nut flour such as hazelnut or cashew?
Hi Nadine! Yes, it can:)
Would it be ok to omit the flax? I can’t have it.
HI Barbara, yes you con 🙂
can the cassava flour be replaced with sweet potato flour?
HI Kate, I cannot sure as I have never tried it, but it may work! Let me know how it goes 🙂
Can the maple syrup be replaced with honey? Don’t like the taste personally ☺️
Yes! Totally 🙂
Has anyone tried making this in a loaf? Does it bake okay that way?
Mine are in the oven “rising” right now, but not really rising.. when I mixed the wet into the dry it was really crumbly like biscuits, I used a hand held mixer since I don’t have a KA, but other than that I followed to a T, do you know what could be wrong? Tgabks!
You’re egg size may have been different- if the eggs were too small the dough will turn out crumbly, so maybe try it with larger eggs. That should do it 🙂
Can you freeze these to eat later? I’m looking for some good Paleo bread that can be frozen, for those “I need bread right now!” moments. 🙂
Hmmm, I’m not sure- I haven’t tried it before.
I can confirm you can freeze the dough and bake whenever you like, I just baked them one at a time in the oven as per the instructions above and they come out perfect each time.
Yay!! Great to know- thank you. 🙂
My husband and I are “baby brand new” to the Paleo way of eating well for health. I love to bake bread and cannot wait to try this recipe . Thank you so much for sharing.
You’re welcome! Hope you enjoy 🙂
This recipe looks great, but is there a substitution for Palm Oil Shortening? I try and avoid palm oil as its harvesting is causing extreme threats to the Orangutang population and rainforest.
You can use butter or try using coconut oil 🙂
Would it be possible for the recipe to work without the coconut sugar or maple syrup?
Yes, that should work just fine 🙂
Hi! I can’t eat anything with yeast, which ingredient can be use instead?
Hi Martha, you could try subbing with baking powder… not sure how that will work out. I think I tried it once a long time ago, but it was a bit more dense. Wish I could remember haha 🙂
Hi Kaylee. Thank you so much for the recipes. We are allergic to yeast. Have you tried any other combinations in place of yeast? Maybe acv and baking soda or lemon juice?
Hi Shelly, I haven’t tried a yeast free version, but maybe someone who made the recipe has….?
Just made these for my 4 year old to take to school on bread day, and he like them. We’ve tried three other paleo bread recipes and he wasn’t a fan, so this is a big deal. The only complaint was that the bottoms were too brown/burnt for him. I know grain free bread is tricky to get cooked through with the eggs, but do you have any tips for keeping the bottoms from browning too much? I baked for 15 minutes.
Hi Lisa! Baking with parchment paper will do the trick 🙂
Hi Kaylie! thanks for this recipe. I will try it this afternoon. I just have a quick question, From what I understood, Cassava flour is better for digestions than Tapioca. Does that mean it is a more complex carb? is therefore Cassava flour healthier? my 8 year old has DT1 and I am desperately on the look for bread sustitutes that have a low glycemic index and are more complex carbs so she doesn’t have high spikes of blood glucose
Hi Martha! Cassava flour is processed differently than tapioca- they are both from the same plant, but cassava is the more fibrous part and tapioca is mostly starch. That is why cassava tends to be easier on the digestive system. 🙂
I made this tonight, but my dough was really wet, so I added more cassava flour to bind. Then they didn’t rise. Although they smell delicious and taste ok, they are flat and really “gummy” in the middle. HELP! What did I do wrong??
Hi Jen! What brand cassava flour did you use?
Wondering if 2 cups cassava would work instead of arrowroot? What is the reason for both? I’m loving cassava and have had good results.
Hi Amy, cassava flour is really dry compared to arrowroot, so it helps the bread hold together well, and not turn out as crumbly as it would using just cassava.
I was so excited to make my very first ever paleo bread rolls. I followed the recipe exactly and the rolls came out very dense. The yeast I used is Kroger Active Dry Yeast. I mixed it with the 2 tablespoons of warm water and 2 tablespoons of maple syrup. I put it into the oven as instructed but the yeast never did rise or bubble much. Is that the problem?? The date on the package says it doesnt expire until March 2019. So what went wrong, was it the yeast???
I want to try to make these rolls again but want to know first what I did wrong, I was so disappointed.
Thank you.
Sincerely,
Oda Lomax
Hi Oda, what brand cassava flour did you use? Make sure to use Anthony’s Goods for perfect results every time!
Hello Kaylie and a Happy New Year to you. Thank you so much for answering. I purchased OTTO’S NATURALS, CASSAVA FLOUR from Whole Foods, that is the only Cassava flour they had. My regular grocery store as well as Sprouts does not carry the flour.
Could it be the yeast, since it didnt rise much into bubbles in the oven?
Where can I buy Anthony”s Goods ? Thank you.
Also, I did mix the the dry ingredients by hand. Could that be it?? Just guessing now, lol
Thank you
Oda
Hi Oda, it is for sure because of the brand of cassava flour- I get Anthony’s Goods from amazon (it’s also less expensive). You can get it here: http://amzn.to/2qnt8YG
I will return the flour at Whole Foods then as expensive as it is. How much should the yeast mixture rise in the oven at 100 degrees, mine hardly did any bubbling?? Is there a special yeast you could recommend that you use??
Thank you .
Your answers are much appreciated.
Oda
Hi Oda, mine always rises at 100F- if yours isn’t try bumping up the heat to 110F.
How do I keep an oven door cracked while cooking at 110degrees? Do do I set thermostat to 100degrees with oven closed?
Hi Shayla, I set it at 110F and then leave the door cracked open. 🙂
Here’s a silly question. When you say Kitchen Aid, do you mean blender or food processor. I have both 🙂
Thanks, can’t wait to try these.
I use the stand up mixer- not a silly question at all! I totally need to clarify that 🙂 Thank you.
Also, my oven does not go below 170. Any suggestions on how I keep the dough warm?
Thanks, again.
Hi Lisa, you can put it in a warm place in your house. Or try it at that heat- with the door open.
Turn the light on in your oven if it won’t go below 170 degrees. The light makes it about 109 or so degrees — the perfect temperature for proofing bread.
Also if the ueast isn’t frothy when you first proof it in the bowl, it is probably not alive. Throw it away and start again.
I cannot wait to try these rolls tomorrow or this weekend, depending on my energy level. I have finally discovered a delicious whole wheat bread substitute but hadn’t come across a good dinner roll yet. Do you think these could fool a bunch of finicky teenage Gluten eaters??? Inquiring minds wanna know.
Hi Liza, I serve these to teenagers in my house and they love them!
hi there! these look awesome & i can’t wait to try them. do you think substituting butter would work? thank you!
Hi Mera, that should work!
Hi, my daughter is on the AIP (Autoimmune) diet and is allergic to eggs and dairy. Will this turn out well with eggs substitute? I usually just add it dry without adding the water when baking. Seems to work out better that way. It’s two tsp. of the powder to 1 TBLS of water. If it’s too dry at the end, I’ll add water a TBLS at a time.
Hi Lynda, I haven’t tried this with an egg sub- I feel like the eggs are really what makes this recipe, so I can’t say how it will work. Let me know how it goes!
Lynda how did the egg substitute work out? And what egg substitute did you use?
what can I substitute for almond flour not good for you especially those with joint issues? also what can I substitute for yeast, another thing I can’t have?
Hi Silas, you can sub almond flour for hazelnut flour- not sure about the yeast, you could try leaving it out or subbing for 1-2 teaspoons baking powder.
I will update tonight but I’m using unsweetened applesauce as an egg sub, I have a 4 month old baby and toddler both taking naps currently and hubby is gone , so no eggs also means not able to get out currently haha
Hi – does anyone know if these can be made successfully with either an egg replacer or flax eggs?
Can I substitute Tigernut flour for Cassava Flour, and how would one make this bread without a power mixer?
Hi Susan, no- the only good sub for cassava is wheat flour and you can mix everything by hand too. 🙂
I made these using potato starch instead of arrowroot because I didn’t have it. I also used butter for the fat. I used Bob’s Red Mill cassava flour. I added an extra egg because it was dry and crumbly. I used honey instead of maple syrup because that’s what I had and I halved the amount. I didn’t have parchment paper so I greased two glass casserole dishes. I doubled the recipe and made 18 rolls. I baked them for 15 minutes at 375• (I am at high altitude). They rose nicely but they were extremely dry. Any thought what might have caused this? They didn’t seem over cooked.
Hi Cari, I haven’t cooked with sweet potato flour before, so it might have been that.
These are truly amazing! We have been gluten free for 8 years and now need to minimize grains as much as possible. I found your recipe and decided to give it a try and it is THE best gluten free/grain free bread we have ever had. I will be making these often. Thank you so much for this recipe!
Thank you so much Kim!
Can you replace the flax meal with something else or omit it?
Thanks
Hi Denise, you can leave it out and it will still work out okay. 🙂
Hi! I have more time today than tomorrow and wanted to make these amazing rolls for Easter. Is it possible to make the rolls, let them rise and then refrigerate until the next day to bake? I saw that someone froze them. I suppose this would be about the same effect? Thanks for any input you can offer!
Yes, that should work!
This was really good, but a bit too dense. I would have liked it to rise more when it s cooking. I might try and add 1/8 of a teaspoon of xantham gum next time. It might rise a little more.
I’m looking for something to make AIP stuffing for my daughter for Thanksgiving, and wonder if I could use these? That’s her favorite part of the meal and I’d love to make some for her. Can you help?
Hi Gene, that could work- sorry I am just seeing this now. I hope it all worked out well!