Grain-Free Rolls With Italian Herbs

Published on July 26, 2022

This great recipe is from Michelle at I have doubled the recipe, used a little less tapioca flour and half the garlic powder. Check her recipe for other fat options.

Grain-Free Dinner Rolls With Italian Herbs



Line a baking sheet with parchment paper.

Mix all the dry ingredients together except the 1/4 cup coconut flour in a large bowl.

Place the water, oil and vinegar in a measuring cup.

Whisk the eggs in a small bowl.

Pour the liquid mixture over the dry ingredients and stir in. Add the eggs and 2 tablespoons of the reserved coconut flour and stir in. Let sit one minute. Sprinkle the remaining 2 tablespoons of coconut flour over the batter and stir in. Let sit 1 minute.

Form the rolls and set them on the parchment lined baking sheet. I use a ice cream scooper with a release that will make the dough fall out. I fill the scooper about 3/4’s full and this gives me 16 rolls. Mine are a little smaller than Michelle’s and I’ve cut the cooking time by a couple minutes. If you make less than 16 and they are bigger, cook them a little longer.

Brush the rolls with olive oil. Bake in a 350° oven for 23 minutes or until light brown on the bottom.

You can make crumbs for breading chicken with these rolls.

Process the rolls and a little fresh parsley in a food processor until they are crumbs.

Pound chicken breasts until they are about 1/2″ thick.

Salt and pepper both sides.

Place some grain-free flour on a a large plate or shallow wide bowl. Beat eggs on a second plate. Pour out the crumbs on a third plate. Dredge the breasts in the grain-free flour, then in beaten eggs, then in the crumbs.

Bake according to the Perfectly Baked Chicken Breasts recipe or cook in a skillet according to the Pine Nut Crusted Chicken recipe.