Grain-Free “White” Dinner Rolls

Grain-Free "White" Dinner Rolls via

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  

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


    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


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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      • Sarah B.

        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.

        • Deliciously Organic

          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!

          • Sarah B.

            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!

    • Deliciously Organic

      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.

  1. Annie

    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.

    • Deliciously Organic

      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!

      • Gisele Pomerleau

        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

  2. 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!!

  3. 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!

  4. Marissa H.

    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. :)

  5. Sara Kazemi

    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!

  6. Tai

    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!

  7. 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!

  8. Michelle

    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!

  9. Andrea manor

    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.

  10. Mindy

    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!

  11. Stef D

    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.

  12. Amy

    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. (if interested, see the info tab). I am still excited for the recipe.

  13. Amy

    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!

  14. kc

    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 😉

  15. Nicole

    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?

  16. Monika

    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!

    • Bettie

      You could make gelatin eggs using gelatin and water. I also bought a box of ENER G Egg Replacer. It is Gluten free, Wheat free, No preservatives, No artificial Flavorings or Sugar added. No Cholesterol. Contains no eggs or animal protein. The instructions for use are 1-1/2 teaspoons Ener-G Replacer plus 2 Tablespoons warm water equals one egg Mix thoroughly vefore adding to the recipe.

    • Bettie

      You could make gelatin eggs using gelatin (Grass Fed with green top is best) and water. To make 1 egg, mix 1 Tablespoon gelatin with 1 Tablespoon warm water until the gelatin is we. It will be fluffy looking then pour 2 Tablespoons of Hot Waterover the mixxture and whisk vigorously. Let sit for 2-3 minutes and add to whatever you are cooking. I also bought a box of ENER G Egg Replacer. It is Gluten free, Wheat free, No preservatives, No artificial Flavorings or Sugar added. No Cholesterol. Contains no eggs or animal protein. The instructions for use are 1-1/2 teaspoons Ener-G Replacer plus 2 Tablespoons warm water equals one egg Mix thoroughly before adding to the recipe. This is also a Non-GMO product.

  17. Is there an all-purpose flour available that is gluten free? I’ve enjoyed using some of your recipes. I’m 67 and my bride 0f 40 years is 68. We have become forced to eliminate certain foods from our diet that we know not to be in our best interest. Also we’re aquaponics farmers with a commercial 5,000 sq. ft. greenhouse and every thing we raise is organic.
    Thank you very much.


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