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Grain-Free “White” Dinner Rolls

by Deliciously Organic on March 26, 2013

Grain-Free "White" Dinner Rolls via DeliciouslyOrganic.net

The family is head-over-heels for these rolls. I never thought I would eat a fluffy, white, and grain-free roll. I found one, though!

These rolls are commonly known as Yucca buns and are traditionally made with yucca or tapioca flour. I’m a big fan of arrowroot flour, so I used it in place of the yucca flour and it worked beautifully. I tested them with several different cheeses and the rolls turned out perfect, although mozzarella was our favorite. If you use a cheddar cheese, make sure it’s very mild in flavor. They make a great addition to almost any special dinner!

Grain-Free "White" Dinner Rolls via DeliciouslyOrganic.net  

Grain-Free “White” Dinner Rolls

Serving Size: Makes 12 rolls

Grain-Free “White” Dinner Rolls

Arrowroot is a starch, so these rolls should be eaten in moderation (perfect for a holiday meal).
Adapted from Food Network

Ingredients

    For the rolls:

  • 2 cups shredded mozzarella (you can substitute with fontina, mild raw cheddar, or Monterey Jack)

  • 1 cup arrowroot flour
  • 1/2 teaspoon Celtic sea salt
  • 1 teaspoon grain-free baking powder*

  • 1 large egg

  • 3 tablespoons whole milk

Instructions

Preheat oven to 350 degrees F. Place mozzarella, arrowroot flour, sea salt and baking powder in the bowl of a food processor. Process until blended. Add egg and milk and process until mixture forms a dough. Divide the dough into 12 pieces and using your hands, roll into the size of ping pong balls. Place each dough ball on a baking sheet lined with parchment paper and press them slightly so the bottom is just flat (Without this step, when they heat up in the oven they roll around and touch each other). Freeze for 5 minutes. Remove from freezer and bake for 15-18 minutes until just turning golden brown. Best served warm.

*To make your own homemade grain-free baking powder - Combine 1 part baking soda, 2 parts cream of tartar, 2 parts arrowroot flour.

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{ 83 comments… read them below or add one }

Carolyn March 26, 2013 at 10:10 am

Those look awesome! Wish I could do that much arrowroot but it’s a bit high carb for me. Still, simply gorgeous.

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Deliciously Organic March 26, 2013 at 10:25 am

Thank you! Yes, the are definitely a “special occasion” roll. :)

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Crystal Wendling March 26, 2013 at 10:13 am

Do you think I could make this dairy free somehow?

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Deliciously Organic March 26, 2013 at 10:24 am

Because the cheese is such a large component to this recipe, they cannot be made dairy free.

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Tara Gillis March 26, 2013 at 1:54 pm

You could use Daiya ‘cheese’ shreds easily for this. I have baked with it many times as a direct substitution as would be the case in this recipe and they have turned out wonderful.

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Stephanie March 26, 2013 at 10:22 am

Can you use coconut flour or almond flour instead of arrowroot flour? if so how much?
Thanks
Stephanie

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Deliciously Organic March 26, 2013 at 10:23 am

I don’t have any substitutions for the arrowroot flour in this recipe.

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Sarah B. March 27, 2013 at 2:24 pm

I’ve used potato starch in place of arrowroot before, and it’s always worked really well. It’s just so much less expensive. But it’s usually used as a thickener – I’ve never made that substitution in anything where it’s this much of a main ingredient. Do you think potato starch would work here? Maybe I’ll try it and let you know.

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Deliciously Organic March 28, 2013 at 8:20 am

I haven’t tried it, but I think it would work. The potato starch will probably produce a bit more dense roll. You could also use tapioca flour. If you give it a try, let me know how it turns out!

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Sarah B. April 8, 2013 at 10:48 am

I tried these the other night with potato starch, and you were right, it made the batter really dry. So then I doubled the wet ingredients, and then the batter was really wet. I should have added more potato starch, but my soup was almost done and I had to get these in the oven, so I just made the little balls and baked them. They spread out like cookies, but they actually tasted really good! My husband even asked for seconds and he hates when I make experimental bread replacement things. So, made this way I was able to reheat them in the toaster and make little sandwiches with our leftover Easter ham. I don’t think I’ll make them quite so wet again, but it turned out to be a happy accident. Thanks for the recipe!

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Johanna @ Designer's Golden Touch March 26, 2013 at 10:44 am

Thanks for another great recipe! Can’t wait to try!

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Annette March 26, 2013 at 11:00 am

These look delicious. Off to buy some arrowroot flour! :)

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Courtney from "The Life & Food of Mrs.Curly Girl" March 26, 2013 at 1:29 pm

YUM!! I definitely want to try these soon! How well do you think these rolls would store? Should I freeze the rolls already baked? or freeze the dough?

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Deliciously Organic March 26, 2013 at 1:57 pm

They are best eaten while still warm. I haven’t tried freezing them, but my best guess is to freeze them before baking and then add at least 10 minutes to the baking time if you put them directly in the oven from the freezer.

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Dana March 26, 2013 at 2:00 pm

I love you.
If this works for me, you are my new best friend.
And hero.
Thank you from across the country!

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Rachael {Simply Fresh Cooking} March 26, 2013 at 2:05 pm

Saving this one to try for a family gathering. Yummmm!

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Annie March 26, 2013 at 3:14 pm

I am Brazilian and this is a traditional Brazilian bread called ‘pao de queijo’ or cheese bread. You can find this every where in Brazil. In the US you can find this is some specialty stores frozen and ready to bake or in a box mix. I love those things. For parties, you can make them bite size and make a slit in bottom and insert a little surprise inside. I like putting a pitted green olive in it.

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Deliciously Organic March 27, 2013 at 9:32 am

I love the idea of putting an olive inside!

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Christine April 1, 2013 at 1:21 pm

I immediately recognized these as “Pão de queijo” too! They ARE delicious, and everywhere in Brazil. I am happy to have a recipe, as I’ve only ever made them from a “yoki” mix!

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Kelley March 27, 2013 at 11:24 am

This looks great, I can’t wait to try it! Do you think these would work for hamburger buns?

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Deliciously Organic March 27, 2013 at 1:07 pm

If you made them larger (I would make 6 buns from this recipe) and let them sit for a few hours after baking, I think they would make for a nice hamburger bun. After they sit for several hours they aren’t as light and fluffy which would be perfect for a bun!

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Magic and Mayhem March 27, 2013 at 12:24 pm

Saw this on Pinterest. They look lovely, and it’s yet another recipe I’ve found that calls for dairy. Sigh…

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Planet Organics March 28, 2013 at 6:09 pm

These sound and look both amazing and healthy! Thanks for the recipe! I was reading a few posts on your blog and I liked them all! Keep it up!

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Kathie March 30, 2013 at 2:06 pm

Are arrowroot flour and starch the same thing? These look so good!

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Deliciously Organic March 30, 2013 at 2:45 pm

Yes, they are the same thing.

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T April 15, 2013 at 8:09 pm

Is arrowroot powder the same thing as arrowroot flour?

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Deliciously Organic April 30, 2013 at 8:01 am

Yes, they are the same.

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Betty March 30, 2013 at 7:11 pm

This is a valuable website for me as I get very ill eating gluten

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Traci April 1, 2013 at 5:53 pm

These look absolutely delicious! I love the use of arrowroot flour. I haven’t used it much and this sounds like a great recipe to try it out. Love your baking powder recipe too. Thank you!

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Michele April 8, 2013 at 10:00 am

These look wonderful! It’s cold and rainy here today, I think I’ll surprise my kids with these for an after school snack today!

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amanda April 8, 2013 at 4:07 pm

These are fantastic! We are thinking of try to make mini pizzas with them and we might also try using them as the toping for chicken pot pie.

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Deliciously Organic April 9, 2013 at 10:32 am

Great ideas!!

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Gisele Pomerleau October 9, 2013 at 7:58 pm

Just made them today, very simple & easy! My husband loves them …”finally a bread substitute I can get into!” Then I told him we would have to limit them because of the ‘starch’/high carb (based on Wheat Belly concept). Shoot, I was hoping arrowroot wasn’t like using tapioca start, cornstarch, potato starch, rice starch but it sounds like it is. I’ll heed your advice and only make them for special occasions. They definitely tasted great with my husbands home made stew! Thanks

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Eva Marie April 29, 2013 at 10:30 pm

Thank you so much for this recipe! I just found out this year that I have a sensitivity to gluten and it has been killing me since we used to eat bread with every meal. I love making rolls and home and this is hands down the best recipe I’ve found so far. Yum!!

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Karen L. May 5, 2013 at 8:16 pm

These are the best grain-free buns ever, and I think I’ve made them at least once a week since you published the recipe. Tonight, I made them into sliders for my fussy non-Paleo boyfriend, and he polished off five. Thanks for the fantastic recipe!

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Marissa H. May 6, 2013 at 4:19 pm

I tried these the first time for at Easter and they were a hit! I started using them elsewhere and wanted to share they make a really great pizza dough! Just have to par-bake it for about 7 – 10 minutes and then put your toppings on. I also used it tonight to make chicken pot pie and just spread it out on the top. Delicious! What a great find. I’ve loved all your recipes so far. :)

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Deliciously Organic May 7, 2013 at 7:56 am

Wow! I hadn’t tried it as a pizza crust and I bet it was amazing for chicken pot pie. Thanks for the ideas! I’m glad you all enjoyed them!

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Kristen M. May 13, 2013 at 12:57 pm

Oooooooh, can’t wait to make these!

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Carolyn E. May 13, 2013 at 2:49 pm

These are fantastic! I’m putting them in the rotation. :)
Thanks so much for sharing…

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Sara Kazemi May 15, 2013 at 3:28 am

Hmm…wondering if this would make a good grain-free pizza dough. Wouldn’t even have to include cheese as a topping since it’s already in the dough. I’ll have to give it a try!

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Deliciously Organic May 16, 2013 at 9:57 am

A reader wrote me and said it makes an amazing pizza dough. I have yet to try it, but it’s on my list!

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Diana May 15, 2013 at 1:12 pm

Okay, these were SOOO ridiculously good!!!
Is there ANYTHING that arrowroot can be substituted for to make them lower carb?
Have you ever tried them with coconut flour?

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Deliciously Organic May 16, 2013 at 9:56 am

There isn’t a substitution for the arrowroot in this recipe. Since they are higher in carbs, they are a definite treat! :)

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Tai May 18, 2013 at 6:02 pm

I made these and they are wonderful. I accidentally used baking soda instead of baking poweder and they are still yummy. They colapsed as they cooled, but I attribute that to my mistake. Think I might try these with parmesan and garlic next time. Yum!

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Karen L. June 8, 2013 at 10:15 am

Hey Carrie! I figured out the pizza crust, and the recipe makes 4 individual thin crust pizzas. I divided into 4 balls and rolled them out as thin as possible without it breaking apart (using a little extra tapioca starch like flour). You cup have to be really careful because the dough is very fragile. I heated a non-stick pan, no oil, over medium and grilled each pizza crust for 2 minutes a side (I borrowed the technique from Mario Batali’s Molto Gusto cookbook.) Let the crusts cool, and preheat your broiler. Add toppings (don’t overload them) and broil 4 inches from the heat for 7-8 minutes. Perfect thin crust pizza, without soggy bottoms!

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Deliciously Organic June 8, 2013 at 3:41 pm

Love this! Thanks for the instructions. I’ll have to give it a try!

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Julie August 21, 2013 at 5:08 pm

Thank you – had these for dinner tonight, so yummy! I’m going to mix some herbs in next time. Definitely the best grain-free dinner roll we’ve had!

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Deliciously Organic August 22, 2013 at 7:34 am

You’re welcome! I haven’t tried putting herbs in these rolls yet. Great idea!

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Michelle September 5, 2013 at 4:55 am

Well done, as usual, making an EXCELLENT grain free recipe. We had these last night with marinara and zucchini noodles, and EVERYONE loved them, including kiddos who normally don’t like bread “substitutes.” Thanks for another winner recipe!

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Deliciously Organic September 5, 2013 at 6:26 am

You’re welcome! Thank you for the feedback! :)

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Andrea manor November 7, 2013 at 3:43 am

Made these last night, they were great! I bet brushing some melted butter with herbs and salt after they come out of the oven would be really good, too. I think I will make these ahead for the holidays, roll them in balls and freeze them so I can pull them out on thanksgiving and Christmas Day.

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Deliciously Organic November 7, 2013 at 7:46 am

I’m so glad you enjoyed them! I made them last night too. :) I bet you’re right – melted butter and herbs/salt would be fantastic!

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Mindy November 8, 2013 at 2:10 pm

These were delicious! I followed the recipe to a T, but they fell flat in the oven like cookies. Still tasted great, but I was curious if they were supposed to do that?

Thanks!

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Deliciously Organic November 10, 2013 at 4:12 am

Hmm…I’m not sure why they fell apart. I just made these again this week with great results. Maybe your oven calibration is off? What brand of cheese did you use?

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Mindy November 10, 2013 at 4:19 am

Oh, they were still amazing! They fell flat, but definitely not apart. :) We ate them with wild abandon! LOL

I was using organic mozzarella that I shredded myself. I think it’s Stoneyfield from Whole Foods?

Maybe it will work better with raw cheese, which comes in on Wednesday. Thank you!

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Amy November 27, 2013 at 11:08 am

These look fantastic!!! Could you make them a day ahead and reheat?? I want to make them for Thanksgiving! My Portuguese m-i-l would love these! :D

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Deliciously Organic November 27, 2013 at 11:17 am

These really are best the day they are baked, so I don’t recommend making them a day ahead of time.

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Stef D November 30, 2013 at 11:12 am

It was wonderful to relax this Thanksgiving and not worry about shopping and prepping and cooking and cleaning and cleaning and cleaning. Our son and his wife took their first turn at Thanksgiving and did a fantastic job every step of the way. I was sooo happy! Then, on the way home, I overheard my husband and his mom talking about not having leftovers and planning to have to make a whole meal so there’d the usual good stuff in the fridge. The only thing is, I am the cook! So, today we had a post-Thanksgiving dinner complete with 2 turkey breasts, stuffing, etc. Now you might wonder why I would not be thrilled about this, esp. since I only had to make mash for the actual day. BUT I am dairy-intolerant, wheat and grain sensitive, and can’t eat turkey (or chicken). I don’t even like the house smelling like it since the odor bothers me. Let’s just say that Thanksgiving meal is not at the top of my list. SO! Coordinated into the midst of prepping and cooking. I marinated and roasted a half leg of lamb AND made these rolls for the first time. They were very good and made my plate happy! Everyone else loved them, too! I couldn’t find arrowroot flour so used tapioca flour (which IS different despite some confusion between the two). Outstanding. Thank you for sharing this recipe. It’s quick, easy, delicious and helps me stick to my special list of allowable foods.

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Jessica Evans December 18, 2013 at 5:02 pm

Thank you so very much for salvaging a white roll tradition for Christmas!!! My husband will be so very surprised! :D

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Deliciously Organic December 19, 2013 at 8:17 am

And a little hint – It makes the most amazing pizza crust! My husband is so happy to have a “white” grain-free pizza crust! :)

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Stef D December 19, 2013 at 12:52 pm

I’m so glad I came back and found your hint that this is great for pizza crust. Fantastic idea! Thank you, for developing and sharing this recipe. I can hardly wait to surprise my husband with this homemade pizza!

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Amy December 19, 2013 at 7:09 pm

Awesome! Are the cooking instructions the same for making pizza crust? Can’t wait to try that idea! :)

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Tara December 19, 2013 at 6:17 pm

Hello, Is arrow root powder the same as arrow root flour?! Can’t wait to make these this week!

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Deliciously Organic December 20, 2013 at 5:00 am

Yes, they are the same. Enjoy!

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Melissa W December 23, 2013 at 3:22 pm

Mine completely fell flat too. Could it be because I live in a very dry climate?

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Deliciously Organic December 26, 2013 at 8:05 am

Hmmm…I’m not really sure. I made these yesterday and they turned out fine. Are you at a higher altitude?

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Deliciously Organic December 26, 2013 at 8:07 am

Did you make any substitutions?

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Deliciously Organic December 30, 2013 at 5:12 am

Hmm…I don’t why they fell flat. I made these agin over Christmas and they turned out perfectly. What brand of arrowroot did you use?

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Deborah January 5, 2014 at 7:06 pm

I followed the recipe exactly and the melted into one flat piece. I want to try again. The dough was wet. Suggestions? FYI I used fresh whole mozzarella.

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Deliciously Organic January 6, 2014 at 6:51 am

I think the fresh mozzarella was the culprit. I would try them again with a more dry cheese. And do you mind telling me what brand of arrowroot you used? Thanks!

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Deborah January 6, 2014 at 11:32 am

Bob’s Red Mill. What brand do you use?

And what mozzarella do you use?

I am excited to try again, and get it right.

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Whiterock January 7, 2014 at 3:55 pm

Did you freeze them before baking?

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Deborah January 8, 2014 at 3:39 pm

Yes I did.

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Amy January 5, 2014 at 7:52 pm

I am so looking forward to making these. Planned on making them for Christmas but ran out of time. I wanted to let you know I have been doing some research on arrowroot powder/starch/flour. A lot of tapioca starch is mislabeled as arrowroot. I can across this as I was looking for arrowroot to buy. If you look at the Frontier website they talk about arrowroot’s origins and how it is produced. I haven’t confirmed with any companies yet about their arrowroot, but I wanted to share for those who are searching high and low for arrowroot (like me) or are maybe paying a premium for something they may not need to be. Sorry for bringing bad news. I trust Frontier, otherwise I wouldn’t have said anything. https://www.frontiercoop.com/products.php?cn=Arrowroot%2C+Pure&ct=spicesaz (if interested, see the info tab). I am still excited for the recipe.

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Deliciously Organic January 6, 2014 at 6:50 am

Thanks for the info!

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Amy January 6, 2014 at 4:34 pm

I know this is going to sound a bit like an oxymoron…but could you sub full-fat coconut milk for the “whole milk”? Raw whole milk is illegal in my state and I have to buy my raw mozzerella on-line. Thanks!

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Deliciously Organic January 7, 2014 at 6:33 am

I haven’t tested it, but I think it should work just fine.

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kc February 6, 2014 at 7:39 pm

I was out of arrowroot so I substituted tapioca and expandex. I have used this for pizza crust and tonight I used them as dumplings for soup. They make nice doughy buttery dumplings! Thanks for sharing ;)

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Deliciously Organic February 7, 2014 at 6:37 am

What a great idea!

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momof6 March 4, 2014 at 1:28 pm

I just made these for the first time last night. They were amazing and people were asking for more. Thank you!

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Nicole November 6, 2014 at 6:54 am

Hi. My mom and I want to make these for thanksgiving. How could you make them ahead of time so you can pop them in right before you serve. You say to place them in the freezer for 5 minutes….but could you freeze them overnight and then bake them? If so would you need to thaw or bake longer? Or will this change the outcome?

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Reema November 14, 2014 at 8:50 pm

Has anyone tried to substitute the egg for those who are allergic?

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Monika November 30, 2014 at 12:12 pm

Although we don’t have any obvious health issues or known food allergies in our family and we already primarily eat a real food diet, I’ve started cutting back on the amount of grains we eat in addition to slowly phasing out gluten. And my 14-month old hasn’t had any grains yet. We just had our first grain-free Thanksgiving, and I made these rolls, and they were an absolute hit!!! The baby happily eats just about anything, so I can’t speak for her, but my other three daughters LOVED them…all three of them selected the rolls as their favorite item at the table. I think I’d have to agree with them. I did use tapioca flour instead of arrowroot, since that is what I had on hand. I’m going to try this recipe as a pizza dough next, as some of the commenters suggested. Thanks for the recipe!

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