Grain Free Paleo Bread Rolls


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!

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!
Best ever flourless artisanal bread rolls! Easy homemade paleo bread rolls. Best gluten free bread recipe. Soft, grain free bread roll. Paleo diet recipes for beginners.

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.

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!

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!

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!
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!

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!

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.

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!

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.

Grain free Paleo Bread Rolls
Print Recipe
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!
Ingredients
Dry Ingredients
Yeast mixture
Wet Ingredients
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
Course Side Dish
Cuisine Italian
Votes: 1
Rating: 5
You:
Rate this recipe!
Info
Passive Time 50 minutes for the dough to rise
Cook Time 15-20 minutes
Prep Time 10 minutes
Servings
large bread rolls
Course Side Dish
Cuisine Italian
Votes: 1
Rating: 5
You:
Rate this recipe!
Ingredients
Dry Ingredients
Yeast mixture
Wet Ingredients
Flour For Dusting
Instructions
  1. Combine all of the dry ingredients in a KitchenAid stand mixer and blend until the flours are combined.
  2. Heat the oven to 110 degrees fahrenheit and then turn it off and keep the door closed.
  3. 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.
  4. Add the wet ingredients to the dry ingredients and combine until the dough is thick and smooth.
  5. 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.
  6. Line a standard baking sheet with parchment paper.
  7. 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!
  8. 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.
  9. Using a small paring knife, slice a small “X” on top of each bread roll.
  10. Let the dough rise for 50 minutes in a warm area. (Suggested: A low temp oven, about 110 degrees with the door cracked).
  11. After the dough has risen for 50 minutes, preheat the oven to 400 degrees fahrenheit.
  12. Cook the bread rolls on 400 degrees fahrenheit for 15-20 minutes until golden on top.
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.
Grain free Paleo Bread Rolls



55Comments

Add yours
  1. 1
    Margot

    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.

  2. 16
    Valerie

    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!

  3. 18
    Tina Wilson

    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. 🙂

  4. 22
    Elizabeth

    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.

  5. 24
    Carie

    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.

    • 29
      Kaylie Johnson

      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 🙂

  6. 30
    Shelly

    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?

  7. 32
    Lisa

    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.

  8. 34
    Martha

    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

    • 35
      Kaylie Johnson

      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. 🙂

  9. 36
    Jen

    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??

  10. 38
    Amy

    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.

  11. 40
    oda lomax

    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

  12. 42
    Oda Lomax

    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

  13. 44
    Oda Lomax

    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

  14. 48
    Lisa

    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.

  15. 52
    Liza M. Shaw

    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.

+ Leave a Comment