• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar
MOMables® - Mealtime Solutions for Busy Parents!
  • MEAL PLANS
    • Classic Weekly Meal Plans
    • Teaching Your Kids to Cook
    • 30-Day Clean Eating
    • 7-Day Family Reset
    • Meatless Meal Plan
    • Grain-Free Meal Plan
    • Pantry Staples Meal Plan
    • Free Picky Eaters eCourse
  • Cookbooks
    • 101 Packed Lunches
    • Chicken. It’s What’s for Dinner
    • Intermittent Fasting eBook
    • Meal Prep’d
    • More Cookbooks
  • Recipes
  • Healthy Lunches
menu icon
go to homepage
subscribe
search icon
Homepage link
  • Recipes
  • Meal Plans
  • Healthy Lunches
  • Eat Clean
  • Meatless Meal Plan
  • Contact us
×

Grain Free Bread Rolls Recipe

Did you know making grain-free bread rolls is pretty easy?

grain free bread rolls recipe

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.

Print

Grain Free Bread Rolls Recipe

grain free bread rolls recipe
Print Recipe
Pin Recipe

★★★★★

4.7 from 3 reviews

  • Author: MOMables.com

Ingredients

Units
  • 1 cup milk
  • ½ cup coconut oil (or vegetable oil)
  • 1 teaspoon salt
  • 2 cups (10 ounces) tapioca flour*
  • 2 eggs
  • 1 ¼ cups Parmesan cheese, grated

Instructions

  1. Preheat the oven to 450°F. Line a baking pan with parchment and set aside.
  2. In a medium saucepan, bring milk, oil, and salt to a boil. Remove from heat when it comes to a rolling boil.
  3. Add in tapioca flour to the saucepan and stir with a wooden spoon, until all the tapioca has been incorporated (it’s thick).
  4. 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.
  5. 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.
  6. Continue mixing, until fully incorporated, stopping to scrape down the sides from time to time.
  7. 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.
  8. Using an ice cream scooper or cookie dough scoop, measure out 1-2 tablespoons onto parchment lined baking
  9. 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.
  10. 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.
  11. 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.

Notes

Kitchen Tip:
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.

Did you make this recipe?

Tag @MOMables on Instagram and hashtag it #momables

For more ideas like these delivered straight to your inbox, check out our meal plans, or get the free blog recipes by clicking here.

More Dietary Needs

  • Gluten-Free Spinach Tortilla Wraps
  • Chocolate Coconut Granola
  • Peanut Butter Apple Wraps
  • Chocolate Chip Zucchini Muffins

Reader Interactions

Comments

  1. Becs

    March 09, 2017 at 11:15 pm

    Hi Laura,
    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.

    ★★★★★

    Reply
    • MOMables

      March 10, 2017 at 10:23 am

      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

      Reply
  2. Karen Fulton

    March 19, 2016 at 12:25 pm

    How many does this make?

    ★★★★

    Reply
    • MOMables

      March 22, 2016 at 3:56 pm

      These usually make 12-24 for us, depending on the size.

      Reply
  3. Emily

    November 14, 2015 at 1:46 pm

    Hi laura,

    We are gluten and dairy free. Can I use coconut milk instead of milk and leave out the cheese?

    Reply
    • MOMables

      November 18, 2015 at 12:39 pm

      no, i’m sorry. these are traditonal brazillian cheese rolls.

      Reply
      • Karen Fulton

        February 26, 2016 at 11:19 am

        Can you use a different kind of cheese or only parmesan?

        ★★★★★

        Reply
        • MOMables

          February 26, 2016 at 5:02 pm

          I’ve only tried this recipe, with these measurements, with parmesan cheese. I hope that helps.

          Reply
  4. Robin

    August 10, 2014 at 2:46 pm

    Where do I find the blender bread recipe?

    Reply
    • MOMables

      August 10, 2014 at 11:00 pm

      The blender bread recipe is not yet available.

      Reply
  5. Katrina

    August 10, 2014 at 1:59 pm

    Hi Laura, Any other kitchen devise I can use to mix these besides a stand mixer? Hand mixer? Bread machine mixer? Hands?

    Reply
    • MOMables

      August 10, 2014 at 11:01 pm

      If you use a bread machine you can select the dough cycle. Or, a big bowl and a hand mixer will work too!

      Reply
  6. Hilda

    August 07, 2014 at 2:17 am

    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!

    Reply
    • MOMables

      August 07, 2014 at 8:56 am

      I am thrilled you loved these Hilda! They are a staple in my kitchen as well.

      Reply
  7. Dyan

    August 04, 2014 at 12:37 am

    Hi Laura, can I substitute the tapioca flour for almond flour? Or coconut flour? Thanks :)

    Reply
    • MOMables

      August 04, 2014 at 1:15 pm

      Dyan, the tapioca flour is the starchy base. There are no substitutions.

      Reply

Leave a Reply Cancel reply

Your email address will not be published. Required fields are marked *

Recipe rating ★☆ ★☆ ★☆ ★☆ ★☆

Primary Sidebar

Hi, I'm Laura! I help you make healthy lunches and meals your kids will love, with simple and tasty recipes.

I need lunch ideas! →

Fresh Favorites

  • Thermos Lunches for School or the Office
  • Protein & Fruit Bento Box For Kids
  • Epic Chili Mac Thermos Lunch
  • Healthy School Lunch Ideas for Teens

Popular Now

  • 5 Minute Quick Lunch Ideas for School
  • Oven-Baked Cinnamon French Toast Sticks
  • Gluten, Egg, and Dairy Free Chocolate Cake
  • 8 Healthy Wraps for School Lunch

Footer

^ back to top

Sample Meal Plan

Browse

  • Recipe Index
  • Weekly Meal Plan
  • Clean Eating Program

Resources

  • Meal Planning
  • Picky Eating
  • Clean Eating
  • Contact Us

Privacy | Permissions | Membership Terms

COPYRIGHT © 2023 LAURA FUENTES · DESIGN BY FUENTES MEDIA