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Grain-Free “White” Dinner Rolls

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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 grain-free, gluten free rolls make a great addition to almost any special dinner!

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!

These grain-free, gluten free rolls make a great addition to almost any special dinner!  

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Grain-Free “White” Dinner Rolls

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

  • Prep Time: 10 minutes
  • Cook Time: 20 minutes
  • Total Time: 35 minutes
  • Category: Side Dish
  • Diet: Gluten Free

Ingredients

Units

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

  1. 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.

Nutrition

  • Serving Size: Makes 12 rolls

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113 Comments

  9. 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.
    to Annie" aria-label='Reply to this comment to Annie'>Reply to this comment

  20. 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. :)
    to Marissa H." aria-label='Reply to this comment to Marissa H.'>Reply to this comment

  26. Karen L.

    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!
    to Karen L." aria-label='Reply to this comment to Karen L.'>Reply to this comment

  33. 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.
    to Stef D" aria-label='Reply to this comment to Stef D'>Reply to this comment

  38. 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. 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.
    to Amy" aria-label='Reply to this comment to Amy'>Reply to this comment

  44. 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!
    to Monika" aria-label='Reply to this comment to Monika'>Reply to this comment

    • 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.
      to Bettie" aria-label='Reply to this comment to Bettie'>Reply to this comment

    • 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.
      to Bettie" aria-label='Reply to this comment to Bettie'>Reply to this comment

  47. ken westenhaver

    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. Ken
    to ken westenhaver" aria-label='Reply to this comment to ken westenhaver'>Reply to this comment

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