These rolls get their crisp and chewy texture from tapioca starch, a grain-free “flour” derived from the cassava root. Tapioca starch (also known as tapioca flour) is a little tricky to work with, as it can be sticky, gluey, and can’t stand alone in baked goods, but it works well when mixed with another flour. In this case, I mixed it with coconut flour to keep the overall recipe nut-free. Using tapioca starch also provides enough of a sticky, doughy texture that eggs aren’t necessary. That’s a rare feat when working with coconut flour!
Though these grain-free dinner rolls don’t have the exact same taste and texture as traditional dinner rolls, but they are the closest thing I’ve come to making a truly bread-like recipe without the use of eggs or grains. Think of them as a slightly more dense dinner roll, with a crusty outside and a chewy, doughy inside. I added some garlic and herbs to give them a flavorful Italian flare, but feel free to season them however you like! — Paleo Dinner Rolls (Vegan) Makes 12 small rolls Adapted from A Girl Worth Saving Ingredients: 1 chia egg (1 T. ground chia seeds + 3 T. water) 3/4 cup tapioca starch (I used this brand) 1/2 cup coconut flour (I used this brand) 3/4 cup water 1/4 cup melted coconut oil 1/2 teaspoon salt 1 teaspoon dried oregano 1-2 cloves garlic, minced Directions: Preheat the oven to 350F and line a baking sheet with parchment paper. Combine the ground chia seeds and water to make the chia “egg” and stir well until the mixture thickens and becomes gel-like. Pour the chia egg into a large mixing bowl and add in the rest of the ingredients, stirring well until a moist and thick dough is formed. Be sure to stir very well, practically kneading the dough with a spoon or spatula until no clumps remain.
Scoop the dough by heaping tablespoons, then use your hands to roll them into balls. These dinner rolls will be smaller than traditional rolls, but if you make them much larger they will not cook thoroughly. Bake at 350F for 35 to 40 minutes, until the rolls feel dry on the outside and the bottoms are lightly golden. Allow the rolls to cool for at least 15 minutes before serving, as the centers will continue to cook a bit after the pan is removed from the oven.
These rolls will dry out if left out on the counter for too long, so be sure to store any leftovers in a sealed container to retain their soft and chewy texture. Notes: Since working with tapioca flour is new to me, I’m not familiar with how most substitutions will work. My best guess is that you can replace the chia egg with a chicken egg, and you can probably replace the coconut oil with butter or olive oil, but you won’t know for sure until you try it for yourself. (It took me seven attempts to get these rolls just right.) Be sure to leave a comment below to let us know what else has worked for you! I hope you enjoy them! — Reader Feedback: Have you ever worked with tapioca flour/starch before? What other bread-like items would you like to see me recreate?
