Published: by Allianna Moximchalk · This post may contain affiliate links · 26 Comments
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I have yet to find a good AIP store that bought bread brands, so I figured I would make my own! These AIP Bread Rolls are seriously to die for and help curve the bread desire while following an AIP diet. They are nice and soft, flakey and just so delicious. They only require 20 minutes of hands on time which makes them super easy to make too!
These rolls can be eaten alone or go great with any meal! You could make a batch on the weekend to have them for your week ahead. They are so delicious that they can be paired with both sweet and savory dishes.
I love to pair these rolls with a variety of dishes including: easy dutch oven ribs, keto stuffed cabbage, paleo pork tenderloin with sweet chimichurri, BBQ bacon meatballs, and AIP shrimp pesto.
Jump to:
- Why You Will Love This Recipe
- Ingredients
- Substitutions and Variations
- Step by Step Instructions
- Expert Tips
- Recipe FAQs
- Other AIP Recipes You Will Love:
- Are you interested in a list of my go to healthy alternatives?
- AIP Bread Roll
Why You Will Love This Recipe
- They are super simple to make! There are so many autoimmune protocol (AIP) recipes out there that are so complicated and this once is super easy.
- These grain free bread rolls hold up so nicely in the fridge which makes this a good recipe option to prep in advance.
- Kids will love this recipe.
- This recipe is naturally gluten free, dairy free, soy free, and grain free.
- They are the perfect addition to any meal such as my gluten free lasagna recipe.
Ingredients
- Tapioca flour-I do not suggest changing out the flours here. It is super important to use tapioca as this recipe cannot be used interchangeably. Tapioca flour will give these homemade grain free rolls a nice crispy crust.
- Coconut flour-This works nicely with the tapioca flour to give a nice dense yet fluffy roll.
- Baking soda-To help the rolls rise.
- Garlic powder, thyme, oregano-For flavor.
- Olive oil-My oil of choice here. You can use avocado oil but it may change the flavor a bit.
- Green onions-For a crunch and flavor.
- Gelatin-In place of an egg. You can read more about gelatin as an egg replacement HERE.
- Water-To make the gelatin egg.
For the garlic butter:
- Ghee-Ghee is technically dairy free because all of the milk proteins are removed from it. If you want to save money (who doesn’t) check out how to make your own HERE. You can substitute the ghee for coconut milk if you do not tolerate ghee.
- Garlic-For flavor.
- Turmeric and sea salt- For taste and flavor.
See the recipe card below for a full list of ingredients and measurements.
Substitutions and Variations
- You can change the herb combinations to change the flavor of the bread.
- Changing the herb combinations will help with pairing the rolls with different recipes.
- If you do not like baking with olive oil, you count substitute for melted coconut oil but this will change the flavor of the bread rolls.
- If you are not following an AIP diet, you can substitute the tapioca flour or coconut flour with almond flour. It can impact the consistency and taste of the bread dough though.
This recipe has not been tested with any other substitutions or variations. If you try something else out please let me know how it turns out in the comments below!
Step by Step Instructions
Photo 1: First, preheat the oven to 375 degrees F and line a baking sheet with a silicone baking mat or parchment paper that is lightly greased. Then, sift the dry ingredients of coconut flour, tapioca starch, and baking soda together until well combined in a large mixing bowl. Next, stir in the garlic, herbs, and green onions in a separate mixing bowl. Now add in the wet ingredients of olive oil and stir well. Next, make the gelatin “egg” by mixing water and gelatin in a bowl. Add it in the big bowl with the other ingredients and mix.
Photo 2: Now, roll the dough into 5-6 rolls and bake for 15-17 minutes.
Photo 3: For the “butter”, place all of the ingredients in a saucepan, melt and whisk until smooth.
Expert Tips
- Tip # 1: You can make these in bulk to store in the freezer so they are available anytime you want them.
- Tip # 2: Meal prep these in advance to have on hand for sandwiches throughout the week.
- Tip # 3: This recipe is great for both savory and sweet meal options.
Recipe FAQs
Can I Swap Out Coconut Flour?
No! It is important to not swap out anything in this recipe as it will not turn out right.
What Goes Well With This Recipe?
I like to pair this recipe with my Gluten Free Shrimp Scampi or Noodles with AIP Nomato Sauce.
Can I Freeze this Recipe?
Yes! Let the rolls cool down after baking. I suggest storing them with wax paper between them so it is easier to pull out the desired amount to reheat.
How should I store these rolls?
This recipe can be stored in the refrigerator for up to 5 days in an air tight container.
Other AIP Recipes You Will Love:
- AIP Tortillas Made With Cassava Flour (Paleo, Whole30)
- AIP Banana Bread
- The Best Gluten Free Biscuits
- AIP Waffles (Egg Free, Paleo, Allergy Friendly)
Are you interested in a list of my go to healthy alternatives?
Download your FREE guide below
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AIP Bread Roll
Course Appetizer, Bread
Cuisine American
Diet Gluten Free
Prep Time 20 minutes minutes
Cook Time 25 minutes minutes
Total Time 45 minutes minutes
Servings 6 rolls
Author Allianna Moximchalk
407kcal
Cost $3
Print Recipe Pin Recipe
Equipment
mixing bowl
baking sheet
Ingredients
- 3/4 cup tapioca flour
- 1/4 cup + 1 tbsp coconut flour
- 1/8 tsp baking soda
- 1 tsp garlic powder
- 2 tbsp green onions sliced
- 1 tsp dried thyme
- 1 tsp dried oregano
- 1/4 cup olive oil or avocado oil
- 1/2 cup + 2 tbsp water
- 2 tbsp gelatin
- salt flakes to taste
Instructions
For the Rolls: Preheat the oven to 375 degrees F and line a baking sheet with a silicone baking mat or parchment paper that is lightly greased. Sift the coconut flour, tapioca starch, and baking soda together until well combined. Then, stir in the garlic, herbs and green onions. Now Add in the olive oil and stir well. Now make the gelatin "egg" by mixing water and gelatin in a bowl. Then add it in the big bowl with the other ingredients, mix. Now, roll the dough into 5-6 rolls and bake for 15-17 minutes.
For the "butter": Place all ingredients in a saucepan, melt, and whisk until smooth.
Notes
Storage: This recipe can be stored in the refrigerator for 5 days in an air tight container .
Nutrition: The nutrition for this recipe is an estimate and the calorie count is not guaranteed. It is based on 5 to 6 servings.
Servings: This recipe should yield 5 to 6 servings.
Easy and delicious AIP bread rolls.
Serving: 1roll | Calories: 407kcal | Carbohydrates: 14g | Protein: 2g | Fat: 39g | Saturated Fat: 20g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 15g | Cholesterol: 77mg | Sodium: 224mg | Potassium: 33mg | Fiber: 1g | Sugar: 1g | Vitamin A: 26IU | Vitamin C: 1mg | Calcium: 9mg | Iron: 1mg
Tried this recipe?Tag me on instagram @alliannaskitchen!
More Healthy Autoimmune Protocol Recipes
- Easy Gluten Free Pasta Salad
- The Best Watermelon Mocktail Recipe
- Crispy Gluten Free Fried Chicken Recipe
- Cucumber Apple Salad
Reader Interactions
Comments
Angela says
I so wanted to love these but they came out super gummy/sticky for me – like they were too gelatin heavy. I went back and checked the gelatin contents, thinking maybe I read tablespoon instead of teaspoon, but no such luck. Any tips?!
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Allianna Moximchalk saysHmm, is it possible it needed mixed more well throughout?
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Jasper says
My favourite AIP bread recipe! And I even normally hate any savoury recipes with coconut flour – this is perfect. I first made these a year ago and I’ve given up trying out any new AIP bread recipes… I just make double batches of this every 2 weeks – they last well in the fridge and soften up great in the microwave.
My tip for workability and shape – I use a tiny bit less water with the gelatin (approx. omitting the 2 tbsps [and of course make sure its mixed with boiling water after cold-wetting the gelatin]) and I add 1/4-1/2tsp (to the double batch) of bamboo fibre, aka bamboo flour, to the flours.
Really surprised its not used in AIP recipes – it is just slightly processed bamboo shoots (AIP friendly) – boiled, dried, ground – so while theres no lit on it it’s good. I’m European and its used here in a lot of GF and Paleo flour mixtures, usually in very small amounts to improve workability.
I get perfect little ball-like buns every time 🙂Thank you so much for this recipe.
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- Allianna Moximchalk says
Wahoo! This makes me so happy to hear!
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Heather says
I love these so much! It’s SO enjoyable to have something healthy that resembles a bread roll. I add turmeric and salt to the dough, and love flake salt baked on the top. They’re tasty and satisfying! My only issue is that the inside is “gummy”, so as another reviewer suggested, I’ll try a different brand of tapioca. Thank you so much!Reply
- Allianna Moximchalk says
You are so welcome! xoxo
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Heather says
I tried a different brand of tapioca powder (Arrowhead Mills) and made sure to let them cool entirely and they turned out perfect! These will definitely be in the regular rotation in my house. Just gotta make them in double batches, so they’re not all eaten right away. Lol They’re so good the next day, too! Thank you, again!Reply
Kate says
Finally a bread alternative that tastes good and isn’t difficult to make.Thank you!
For those ending up with a gummy inside, it may be the tapioca flour brand asI’ve found it makes a big difference.Reply
- Allianna Moximchalk says
You are so welcome! xoxo
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- Allianna Moximchalk says
Yay this makes me so happy to hear!
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Kim says
This is my favorite AIP “bread” recipe. A couple notes: it has no salt, so add salt if you like it. Also, I find the buns eassier to form if I let the dough sit for 10-15 minutes. It makes the dough less sticky.Reply
- Allianna Moximchalk says
This makes me so happy to hear!
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Pat says
Really enjoyed these, thanks! I took a chance and swapped out the tapioca flour with Condo cassava flour (bought here in Portugal), and cooked them in the air fryer for 16 mins at 190C and they turned out great.
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Allianna Moximchalk says
This makes me happy to hear! xoxo
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Sara says
This was delicious. My husband also loved it and asked for more :). I followed the recipe true for the flour. I added double the green onions and I didn’t have thyme so used Italian seasoning. The flavor was amazing! The only issue I had was that the shape didn’t hold for me and it ended up looking like flat cookies. Next time, I’ll try putting them into muffin trays to hold their shape. Thanks for the recipe! Will definitely make this again.Reply
Allianna Moximchalk says
So glad you enjoyed! Thanks for your review, Sara!
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Tina says
The rolls flatten for me too. Any suggestions to hold their shape like in there pictures?
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Allianna Moximchalk says
Oh no! Did you add in the baking soda and gelatin egg?
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Amber says
These are amazing! They flattened for me, too. But I don’t mind. The taste was worth it. And they were easy to make. I am not great in the kitchen, so it was nice to have an AIP recipe that tasted so good for minimal effort.Allianna Moximchalk says
I am so glad you enjoyed them Amber!
Sata says
Just wanted to provide an update — I tried the muffin tray and the texture was not good, so we won’t do that again. However, I then tried this technique and now it consistently holds its shape: make each roll smaller, shape them into a more compact roll, and then press down slightly so it flattens a bit. I make these almost daily now, and can’t thank you enough for this recipe.Reply
Allianna Moximchalk says
This makes me so happy to hear Sara!! xoxo
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Zsofi says
Dear Allianna,
I need your advice! The shape is very good for me, the taste also, outside – crispy (love it!!), but the inside part is “gummy”….If I keep them in the oven for more minutes, outside will be too dry, not much changes insidw…do you use up&bottom baking or air-circulating? Or if you have any other suggestion, please, let me know 🙂 Thank you!Reply
Allianna Moximchalk says
Hi! Thanks for your feedback, did you follow the recipe to a T?
Lori says
These are absolutely delicious! Super simple to make and I love that I can make them ahead of time and store in the fridge for the week!Reply
Allianna Moximchalk says
So glad you enjoyed these as much as I did 🙂
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