August 1, 2014
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Did you know making grain-free bread rolls is pretty easy?
I once tried these grain-free bread rolls when I bought a bag of frozen grain-free rolls (freezer aisle at Whole Foods). Those grain-free rolls were a hit! After searching a few recipes on the Internet, I tweaked things to my liking, and now it’s a regular staple in our grain-free lunch boxes.
I often freeze the dough balls for future baking. Why go through the trouble of making the dough and not have some for later? Exactly. Of course, you can also store leftovers in the refrigerator and toast them when ready to use (I slice them in half first, then toast).
I hope these grain-free rolls are a hit with your family as well.
Grain Free Bread Rolls Recipe
- 1 cup milk
- ½ cup coconut oil or vegetable oil
- 1 teaspoon salt
- 2 cups tapioca flour* about 10 ounces
- 2 eggs
- 1 ¼ cups Parmesan cheese grated
- Preheat the oven to 450°F. Line a baking pan with parchment and set aside.
- In a medium saucepan, bring milk, oil, and salt to a boil. Remove from heat when it comes to a rolling boil.
- Add in tapioca flour to the saucepan and stir with a wooden spoon, until all the tapioca has been incorporated (it’s thick).
- Transfer dough into a standing mixer, and allow dough to cool down. With the paddle attachment, beat/knead the dough for about 5 minutes on medium speed.
- In a small bowl, whisk eggs. Add half of the egg mixture to the dough bowl with the mixer on medium speed. Once that mixture has been incorporated, add in the remaining egg mixture.
- Continue mixing, until fully incorporated, stopping to scrape down the sides from time to time.
- Add in the grated Parmesan cheese. Continue mixing on medium speed until fully incorporated and the mixture resembles a sticky, soft, and stretchy batter/dough.
- Using an ice cream scooper or cookie dough scoop, measure out 1-2 tablespoons onto parchment lined baking
- Portion the Puffs: Using an ice cream scoop, a tablespoon measure, or a dinner spoon, scoop rounded portions of the dough into mounds on the parchment-lined baking sheet. Space the mounds an inch or two apart. Dip your scoop in water to prevent sticking.
- Bake the bread rolls in the preheated oven and immediately turn the heat down to 350F. Bake for 27 minutes until the rolls have turned a slight golden color, they just look like they have a crust on the top, and the outsides are dry. Remove from oven and allow rolls to cool down slightly.
- Leftover bread rolls can be kept in an airtight container for up to a week and re-crisped in a warm oven or toaster oven.
Not all tapioca flours are the same. I have tried this recipe (many times) with the Chinese brand with no success (same brand that makes an egg replacer – brown box). For perfect results, use Bob’s Red Mill.
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Mine came out too wet and does not resemble your picture, although they were tasty. Followed the ingredients and instruction as above. However, you listed 2 cups of tapioca flour as 10 ounces but a cup is equal to 8 ounces, 2 cups is 16 ounces. Is the 10 ounces incorrect? Which explains why my bread came out gooey like-need more tapioca flour? I used Bob Ted Mill Brand Tapioca flour.
Hi Becs, the 10oz is by weight, meaning if you measured it out by weighing the tapioca flour. The 1cup is measured by volume, meaning if you filled your cup, slightly packed, with the tapioca flour. The reason they came out gooey is because they needed a bit more tapioca flour. I hope this helps, Laura
How many does this make?
These usually make 12-24 for us, depending on the size.
We are gluten and dairy free. Can I use coconut milk instead of milk and leave out the cheese?
no, i’m sorry. these are traditonal brazillian cheese rolls.
Can you use a different kind of cheese or only parmesan?
I’ve only tried this recipe, with these measurements, with parmesan cheese. I hope that helps.
Where do I find the blender bread recipe?
The blender bread recipe is not yet available.
Hi Laura, Any other kitchen devise I can use to mix these besides a stand mixer? Hand mixer? Bread machine mixer? Hands?
If you use a bread machine you can select the dough cycle. Or, a big bowl and a hand mixer will work too!
Unbelievable!!!!! I have tried grain free rolls before but they tasted nothing like these!!! Soo delicious!!!!!!!! If you are thinking about making these, STOP reading right now and get to baking! Another great recipe Laura to make my life a bit happier !! Thank you!
I am thrilled you loved these Hilda! They are a staple in my kitchen as well.
Hi Laura, can I substitute the tapioca flour for almond flour? Or coconut flour? Thanks :)
Dyan, the tapioca flour is the starchy base. There are no substitutions.