Paleo Grain Free Everything Rolls

paleo everything dinner rolls

Let’s face it, I don’t care who you are, when you go grain free or gluten free you seriously miss bread. Some of us more than others. I, personally, miss warm – straight from the oven  - While my hubby misses sandwiches and burgers on bread/buns. It’s nearly Thanksgiving and I wanted to come up with a grain free bread I can serve with dinner, even to our grain eating guests, that is really yummy.

The biggest obstacle when trying to make a grain free “bread” is making sure it’s not too dense or wet in the middle – yet the outsides are not over done. By making dinner rolls, instead of a loaf of bread, you get a more consistently baked end result. I also wanted to make these with coconut flour as opposed to almond flour.

The feedback I received from my recent recipe for Grain Free Buttermilk Biscuits, many people asked for a replacement for almond flour.

And Feel free to omit the “everything” if you just want a plain roll, they are equally excellent!

Grain Free “Everything” Dinner Rolls


  1. Preheat Oven to 350 Degrees F.
  2. Combine dry ingredients in a medium bowl and whisk to combine
  3. Combine egg, honey and water, add in melted ½ cup (liquid volume) of fat
  4. Add liquids to the dry ingredients, mix until well combined
  5. Divide dough into 8 equal portions and roll each section in to a ball, using additional arrowroot powder to keep dough from sticking to your fingers.
  6. (Optional) In a small bowl combine Sesame seeds, poppy seeds and garlic powder, roll each ball lightly in the seed mixture
  7. Place each ball on a baking sheet that’s been lined with unbleached parchment paper
  8. Reduce oven temp to 325 and bake for 40 minutes on the middle rack
  9. For best results, allow rolls to cool before serving
  10. Enjoy!


PAID ENDORSEMENT DISCLOSURE: In order for me to support my blogging activities, I may receive monetary compensation or other types of remuneration for my endorsement, recommendation, testimonial and/or link to any products or services from this blog. However, I only recommend products or services I have personally used myself and trust.

Hayley Ryczek

Hayley Ryczek is a health food blogger at Health Starts in the Kitchen and certified Holistic Health Coach educated by the Institute of Integrative Nutrition. She is passionate about REAL FOOD for optimum health and enjoys creating healthy recipes that she shares on her blog. Hayley resides in southwestern Pennsylvania with her husband, Ray. Together they have a beautiful organic garden, raise heritage breed chickens & turkeys and enjoy foraging for wild mushrooms & other edible treasures.

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15 Responses

  1. I’m obsessed with everything “everything” yet rarely can find it in any form I can eat!

    THIS IS BRILLIANT – I can’t wait to get my hands on some tapioca starch to make these.

    Thank you, thank you! Sharing on my FB page this week. XO SHERRIE

  2. kiley says:

    I used melted butter because I thought maybe the coconut oil would leave too much smell of coconut.

    I am only half way through the baking but they are pretty flat?

    Update soon

    • Hayley says:

      Kiley – they are the shape you make them. These aren’t a yeast roll that will rise. I make nice balls of dough and they puff slightly but the shape doesn’t change while baking/

  3. David K. says:

    These look amazing! In my gluten eating days, I used to love having an everything bagel for breakfast (and I had the belly to prove it!). Can’t wait to give these a try, think I’ll make them tonight.

  4. Rebecca says:

    These were amazing. Do you have any nutritional info on these. I used coconut oil in mine.

  5. Sabrina says:

    Could you sub something for the tapioca starch? I want to make these, but it’s a little last minute and don’t think I can find that in my local stores.

  6. Susan says:

    Do these come out really flat like a cookie or did i do something wrong?

    • Hayley Ryczek says:

      Hi Susan – Did you roll/form the dough into balls? They will hold their shape very well.
      I haven’t heard that anyone has problems with this recipe – just compliments. Let me know if you try making them again.

      • Susan says:

        thank you…….the mixture was very loose from the start, so i’ll try again and see what happens….I’m sure i could’ve mixed it wrong. they tasted great even though they were flat! we’ve LOVED the GF flat bread recipe as well!

        • Hayley Ryczek says:

          Awesome Susan – when You roll them (they will be sticky) make the nice high balls -they may flatten slightly but not much. Let me know how they turn out!!

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