Deliciously Organic

Healthy recipes and information about nutrition and thyroid disease

  • Start Here
  • The Blog
  • Thyroid Disease
  • Recipes
  • Cookbooks
    • The Grain-Free Family Table
    • Deliciously Organic
  • Supplements
  • The Shop
    • Cart
    • Checkout
    • My Account
  • Members Only:
  • Weekly Meal Plan Subscription
  • Thyroid Support and Health Course
  • Adrenal Balance Program

March 26, 2013

Grain-Free “White” Dinner Rolls

552 shares
  • Share
  • Tweet
Jump to Recipe

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!  

Print

Grain-Free “White” Dinner Rolls

Print Recipe
Pin Recipe

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

Keywords: grain-free "white" dinner rolls

Did you make this recipe?

Share a photo on Instagram and use the tag #carrievitt — I can't wait to see what you've made!

Posts may contain affiliate links. If you purchase a product through an affiliate link, your costs will be the same but Deliciously Organic will receive a small commission. This helps cover some of the costs for this site. We appreciate your support!


//

Filed Under: Baking, Gluten Free Recipes, Grain Free Recipes, Holiday, Nut-free, Sides and Salads, Thanksgiving | 113 Comments

Did you enjoy this post?

Sign up for FREE updates!

Receive my "Top 50 Tips to Help Heal Your Thyroid" when you subscribe!

You may also enjoy these posts

Chicken Fried Steak (Grain-Free, Gluten-Free)Cheesy Ranch Potatoes11 Most Popular Slow Cooker Recipes

113 Comments

  1. 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.
    to Carolyn" aria-label='Reply to this comment to Carolyn'>Reply to this comment
    • Deliciously Organic

      March 26, 2013 at 10:25 am

      Thank you! Yes, the are definitely a "special occasion" roll. :)
      to Deliciously Organic" aria-label='Reply to this comment to Deliciously Organic'>Reply to this comment
      • Christine

        November 22, 2018 at 12:41 pm

        I made these and although delicious, they were flat. Any suggestions? Thank you
        to Christine" aria-label='Reply to this comment to Christine'>Reply to this comment
        • Deliciously Organic

          November 26, 2018 at 11:40 am

          Hmm..I made them the other day and they weren't flat, so I'm not sure what happened. Did you make any substitutions?
          to Deliciously Organic" aria-label='Reply to this comment to Deliciously Organic'>Reply to this comment
      • Holly

        April 14, 2022 at 11:27 am

        I wonder if I could substitute for almond, coconut or gluten-free flour?
        to Holly" aria-label='Reply to this comment to Holly'>Reply to this comment
        • Deliciously Organic

          April 15, 2022 at 9:16 am

          This recipe won't work with those substitutions.
          to Deliciously Organic" aria-label='Reply to this comment to Deliciously Organic'>Reply to this comment
  2. Crystal Wendling

    March 26, 2013 at 10:13 am

    Do you think I could make this dairy free somehow?
    to Crystal Wendling" aria-label='Reply to this comment to Crystal Wendling'>Reply to this comment
    • 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.
      to Deliciously Organic" aria-label='Reply to this comment to Deliciously Organic'>Reply to this comment
      • 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.
        to Tara Gillis" aria-label='Reply to this comment to Tara Gillis'>Reply to this comment
  3. 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
    to Stephanie" aria-label='Reply to this comment to Stephanie'>Reply to this comment
    • Deliciously Organic

      March 26, 2013 at 10:23 am

      I don't have any substitutions for the arrowroot flour in this recipe.
      to Deliciously Organic" aria-label='Reply to this comment to Deliciously Organic'>Reply to this comment
      • 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.
        to Sarah B." aria-label='Reply to this comment to Sarah B.'>Reply to this comment
        • 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!
          to Deliciously Organic" aria-label='Reply to this comment to Deliciously Organic'>Reply to this comment
          • 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!
            to Sarah B." aria-label='Reply to this comment to Sarah B.'>Reply to this comment
  4. Johanna @ Designer's Golden Touch

    March 26, 2013 at 10:44 am

    Thanks for another great recipe! Can't wait to try!
    to Johanna @ Designer's Golden Touch" aria-label='Reply to this comment to Johanna @ Designer's Golden Touch'>Reply to this comment
  5. Annette

    March 26, 2013 at 11:00 am

    These look delicious. Off to buy some arrowroot flour! :)
    to Annette" aria-label='Reply to this comment to Annette'>Reply to this comment
  6. 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?
    to Courtney from "The Life & Food of Mrs.Curly Girl"" aria-label='Reply to this comment to Courtney from "The Life & Food of Mrs.Curly Girl"'>Reply to this comment
    • 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.
      to Deliciously Organic" aria-label='Reply to this comment to Deliciously Organic'>Reply to this comment
  7. 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!
    to Dana" aria-label='Reply to this comment to Dana'>Reply to this comment
  8. Rachael {Simply Fresh Cooking}

    March 26, 2013 at 2:05 pm

    Saving this one to try for a family gathering. Yummmm!
    to Rachael {Simply Fresh Cooking}" aria-label='Reply to this comment to Rachael {Simply Fresh Cooking}'>Reply to this comment
  9. 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.
    to Annie" aria-label='Reply to this comment to Annie'>Reply to this comment
    • Deliciously Organic

      March 27, 2013 at 9:32 am

      I love the idea of putting an olive inside!
      to Deliciously Organic" aria-label='Reply to this comment to Deliciously Organic'>Reply to this comment
    • 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!
      to Christine" aria-label='Reply to this comment to Christine'>Reply to this comment
  10. 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?
    to Kelley" aria-label='Reply to this comment to Kelley'>Reply to this comment
    • 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!
      to Deliciously Organic" aria-label='Reply to this comment to Deliciously Organic'>Reply to this comment
  11. 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...
    to Magic and Mayhem" aria-label='Reply to this comment to Magic and Mayhem'>Reply to this comment
  12. 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!
    to Planet Organics" aria-label='Reply to this comment to Planet Organics'>Reply to this comment
  13. Kathie

    March 30, 2013 at 2:06 pm

    Are arrowroot flour and starch the same thing? These look so good!
    to Kathie" aria-label='Reply to this comment to Kathie'>Reply to this comment
    • Deliciously Organic

      March 30, 2013 at 2:45 pm

      Yes, they are the same thing.
      to Deliciously Organic" aria-label='Reply to this comment to Deliciously Organic'>Reply to this comment
      • T

        April 15, 2013 at 8:09 pm

        Is arrowroot powder the same thing as arrowroot flour?
        to T" aria-label='Reply to this comment to T'>Reply to this comment
        • Deliciously Organic

          April 30, 2013 at 8:01 am

          Yes, they are the same.
          to Deliciously Organic" aria-label='Reply to this comment to Deliciously Organic'>Reply to this comment
  14. Betty

    March 30, 2013 at 7:11 pm

    This is a valuable website for me as I get very ill eating gluten
    to Betty" aria-label='Reply to this comment to Betty'>Reply to this comment
  15. 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!
    to Traci" aria-label='Reply to this comment to Traci'>Reply to this comment
    • Lindsey

      November 10, 2017 at 12:15 pm

      Is this recipe GAPS legal with the flours? Also, what brand of cheese is GAPS legal and good? Thanks!
      to Lindsey" aria-label='Reply to this comment to Lindsey'>Reply to this comment
  16. 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!
    to Michele" aria-label='Reply to this comment to Michele'>Reply to this comment
  17. 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.
    to amanda" aria-label='Reply to this comment to amanda'>Reply to this comment
    • Deliciously Organic

      April 9, 2013 at 10:32 am

      Great ideas!!
      to Deliciously Organic" aria-label='Reply to this comment to Deliciously Organic'>Reply to this comment
      • 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
        to Gisele Pomerleau" aria-label='Reply to this comment to Gisele Pomerleau'>Reply to this comment
  18. 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!!
    to Eva Marie" aria-label='Reply to this comment to Eva Marie'>Reply to this comment
  19. 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!
    to Karen L." aria-label='Reply to this comment to Karen L.'>Reply to this comment
  20. 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. :)
    to Marissa H." aria-label='Reply to this comment to Marissa H.'>Reply to this comment
    • 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!
      to Deliciously Organic" aria-label='Reply to this comment to Deliciously Organic'>Reply to this comment
  21. Kristen M.

    May 13, 2013 at 12:57 pm

    Oooooooh, can't wait to make these!
    to Kristen M." aria-label='Reply to this comment to Kristen M.'>Reply to this comment
  22. Carolyn E.

    May 13, 2013 at 2:49 pm

    These are fantastic! I'm putting them in the rotation. :) Thanks so much for sharing...
    to Carolyn E." aria-label='Reply to this comment to Carolyn E.'>Reply to this comment
  23. 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!
    to Sara Kazemi" aria-label='Reply to this comment to Sara Kazemi'>Reply to this comment
    • 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!
      to Deliciously Organic" aria-label='Reply to this comment to Deliciously Organic'>Reply to this comment
  24. 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?
    to Diana" aria-label='Reply to this comment to Diana'>Reply to this comment
    • 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! :)
      to Deliciously Organic" aria-label='Reply to this comment to Deliciously Organic'>Reply to this comment
  25. 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!
    to Tai" aria-label='Reply to this comment to Tai'>Reply to this comment
  26. 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!
    to Karen L." aria-label='Reply to this comment to Karen L.'>Reply to this comment
    • Deliciously Organic

      June 8, 2013 at 3:41 pm

      Love this! Thanks for the instructions. I'll have to give it a try!
      to Deliciously Organic" aria-label='Reply to this comment to Deliciously Organic'>Reply to this comment
  27. 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!
    to Julie" aria-label='Reply to this comment to Julie'>Reply to this comment
    • Deliciously Organic

      August 22, 2013 at 7:34 am

      You're welcome! I haven't tried putting herbs in these rolls yet. Great idea!
      to Deliciously Organic" aria-label='Reply to this comment to Deliciously Organic'>Reply to this comment
  28. 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!
    to Michelle" aria-label='Reply to this comment to Michelle'>Reply to this comment
    • Deliciously Organic

      September 5, 2013 at 6:26 am

      You're welcome! Thank you for the feedback! :)
      to Deliciously Organic" aria-label='Reply to this comment to Deliciously Organic'>Reply to this comment
  29. 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.
    to Andrea manor" aria-label='Reply to this comment to Andrea manor'>Reply to this comment
    • 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!
      to Deliciously Organic" aria-label='Reply to this comment to Deliciously Organic'>Reply to this comment
  30. 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!
    to Mindy" aria-label='Reply to this comment to Mindy'>Reply to this comment
    • 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?
      to Deliciously Organic" aria-label='Reply to this comment to Deliciously Organic'>Reply to this comment
  31. 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!
    to Mindy" aria-label='Reply to this comment to Mindy'>Reply to this comment
  32. 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
    to Amy" aria-label='Reply to this comment to Amy'>Reply to this comment
    • 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.
      to Deliciously Organic" aria-label='Reply to this comment to Deliciously Organic'>Reply to this comment
  33. 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.
    to Stef D" aria-label='Reply to this comment to Stef D'>Reply to this comment
  34. 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
    to Jessica Evans" aria-label='Reply to this comment to Jessica Evans'>Reply to this comment
    • 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! :)
      to Deliciously Organic" aria-label='Reply to this comment to Deliciously Organic'>Reply to this comment
      • 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!
        to Stef D" aria-label='Reply to this comment to Stef D'>Reply to this comment
      • 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! :)
        to Amy" aria-label='Reply to this comment to Amy'>Reply to this comment
      • Angela

        April 30, 2015 at 9:39 am

        how does the crust do the next day? I want to make a pizza with it and I want to send a slice with my daughter for school.
        to Angela" aria-label='Reply to this comment to Angela'>Reply to this comment
  35. 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!
    to Tara" aria-label='Reply to this comment to Tara'>Reply to this comment
    • Deliciously Organic

      December 20, 2013 at 5:00 am

      Yes, they are the same. Enjoy!
      to Deliciously Organic" aria-label='Reply to this comment to Deliciously Organic'>Reply to this comment
  36. 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?
    to Melissa W" aria-label='Reply to this comment to Melissa W'>Reply to this comment
    • 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?
      to Deliciously Organic" aria-label='Reply to this comment to Deliciously Organic'>Reply to this comment
    • Deliciously Organic

      December 26, 2013 at 8:07 am

      Did you make any substitutions?
      to Deliciously Organic" aria-label='Reply to this comment to Deliciously Organic'>Reply to this comment
    • 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?
      to Deliciously Organic" aria-label='Reply to this comment to Deliciously Organic'>Reply to this comment
  37. 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.
    to Deborah" aria-label='Reply to this comment to Deborah'>Reply to this comment
    • 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!
      to Deliciously Organic" aria-label='Reply to this comment to Deliciously Organic'>Reply to this comment
      • 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.
        to Deborah" aria-label='Reply to this comment to Deborah'>Reply to this comment
    • Whiterock

      January 7, 2014 at 3:55 pm

      Did you freeze them before baking?
      to Whiterock" aria-label='Reply to this comment to Whiterock'>Reply to this comment
      • Deborah

        January 8, 2014 at 3:39 pm

        Yes I did.
        to Deborah" aria-label='Reply to this comment to Deborah'>Reply to this comment
  38. 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.
    to Amy" aria-label='Reply to this comment to Amy'>Reply to this comment
    • Deliciously Organic

      January 6, 2014 at 6:50 am

      Thanks for the info!
      to Deliciously Organic" aria-label='Reply to this comment to Deliciously Organic'>Reply to this comment
  39. 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!
    to Amy" aria-label='Reply to this comment to Amy'>Reply to this comment
    • Deliciously Organic

      January 7, 2014 at 6:33 am

      I haven't tested it, but I think it should work just fine.
      to Deliciously Organic" aria-label='Reply to this comment to Deliciously Organic'>Reply to this comment
  40. 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 ;)
    to kc" aria-label='Reply to this comment to kc'>Reply to this comment
    • Deliciously Organic

      February 7, 2014 at 6:37 am

      What a great idea!
      to Deliciously Organic" aria-label='Reply to this comment to Deliciously Organic'>Reply to this comment
  41. 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!
    to momof6" aria-label='Reply to this comment to momof6'>Reply to this comment
  42. 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?
    to Nicole" aria-label='Reply to this comment to Nicole'>Reply to this comment
  43. Reema

    November 14, 2014 at 8:50 pm

    Has anyone tried to substitute the egg for those who are allergic?
    to Reema" aria-label='Reply to this comment to Reema'>Reply to this comment
  44. 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!
    to Monika" aria-label='Reply to this comment to Monika'>Reply to this comment
  45. Jessica

    March 2, 2015 at 11:38 am

    I cannot have egg. Have you tried using a an egg replacement or do you think that would work?
    to Jessica" aria-label='Reply to this comment to Jessica'>Reply to this comment
    • Bettie

      November 10, 2015 at 10:03 pm

      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

      November 10, 2015 at 10:15 pm

      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
  46. Page

    May 16, 2015 at 4:43 pm

    So, why mild cheddar? I only use cabot sharp cheddar in my house. I really like the flavor.
    to Page" aria-label='Reply to this comment to Page'>Reply to this comment
    • Carrie Vitt

      May 18, 2015 at 9:31 am

      That's the kind our family likes to use. You can use a sharp cheddar if that's what you prefer.
      to Carrie Vitt" aria-label='Reply to this comment to Carrie Vitt'>Reply to this comment
  47. ken westenhaver

    November 11, 2015 at 12:41 pm

    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
    • Deliciously Organic

      November 17, 2015 at 11:01 am

      I've heard the King Arthur gf flour blend works well. I haven't tested any other gf flours in this recipe, so I'm not sure how it would turn out.
      to Deliciously Organic" aria-label='Reply to this comment to Deliciously Organic'>Reply to this comment
  48. Meara

    January 5, 2017 at 6:34 pm

    I made this recipe tonight, and my family loved them!! We finished the whole batch! It was the first time in forever that I have had a dinner roll that tasted so much like I remember dinner rolls to be from the "old" days. The good old gluten days!
    to Meara" aria-label='Reply to this comment to Meara'>Reply to this comment
  49. Abbi

    January 11, 2018 at 8:21 am

    I used this to make pizza crust and it was amazing!! I rolled it in between two pieces of parchment until it was thin, baked until just started to brown and then added the toppings and put under the broiler for a couple mins.
    to Abbi" aria-label='Reply to this comment to Abbi'>Reply to this comment
    • Deliciously Organic

      January 11, 2018 at 12:01 pm

      LOVE this idea!!
      to Deliciously Organic" aria-label='Reply to this comment to Deliciously Organic'>Reply to this comment
  50. Amy

    November 7, 2021 at 1:20 pm

    Made with tapioca, this is known as Brazilian “pão de queijo” (cheese bread). We’ve eaten them in Portugal and Brazil. Yum!
    to Amy" aria-label='Reply to this comment to Amy'>Reply to this comment

Trackbacks

  1. Lentil Soup with Swiss Chard and Sausage says:
    December 19, 2013 at 8:19 am
    […] It makes quite a bit, so why not prepare it when family and friends are in town? Add a side of grain-free “white” dinner rolls for the perfect […]
    to Lentil Soup with Swiss Chard and Sausage" aria-label='Reply to this comment to Lentil Soup with Swiss Chard and Sausage'>Reply to this comment
  2. Grain-Free Thanksgiving Recipes says:
    March 28, 2014 at 1:02 pm
    […] Grain-Free “White” Dinner Rolls - The family is head-over-heels for these rolls. They asked me to make a double batch for Thanksgiving this year. […]
    to Grain-Free Thanksgiving Recipes" aria-label='Reply to this comment to Grain-Free Thanksgiving Recipes'>Reply to this comment
  3. Link Love (2014-05-11) | Becky's Kaleidoscope says:
    May 11, 2014 at 9:03 am
    […] Grain-Free “White” Dinner Rolls – Deliciously Organic […]
    to Link Love (2014-05-11) | Becky's Kaleidoscope" aria-label='Reply to this comment to Link Love (2014-05-11) | Becky's Kaleidoscope'>Reply to this comment
  4. (Real Food) Thanksgiving Recipes - Cavewife Cooks says:
    October 31, 2014 at 9:57 am
    […] Vegan Butternut Squash Au Gratin with Crispy Shallots (courtesy of The Urban Poser) Rolls/Bread Grain-Free “White” Dinner Rolls (courtesy of Deliciously Organic) Honey Muffins (courtesy of Civilized Caveman Cooking) Paleo […]
    to (Real Food) Thanksgiving Recipes - Cavewife Cooks" aria-label='Reply to this comment to (Real Food) Thanksgiving Recipes - Cavewife Cooks'>Reply to this comment
  5. Thanksgiving Meal Plans for 5 Special Diets — Traditional Cooking School by GNOWFGLINS says:
    November 13, 2014 at 10:33 am
    […] Side Dishes: French Green Bean Casserole with Crispy Shallots Best Sweet Potato Casserole (with WAPF and GAPS modifications) Roasted Broccoli with Crispy Prosciutto SCD/Paleo Cranberry Sauce Radicchio with Fennel and Apple Salad Grain-free “White” Dinner Rolls […]
    to Thanksgiving Meal Plans for 5 Special Diets — Traditional Cooking School by GNOWFGLINS" aria-label='Reply to this comment to Thanksgiving Meal Plans for 5 Special Diets — Traditional Cooking School by GNOWFGLINS'>Reply to this comment
  6. Squash And Cheese CasseroleMommypotamus | says:
    December 8, 2014 at 9:35 am
    […] do I know this? Well, for starters, her grain-free white dinner rolls are so often requested by my family that I could make them in my sleep, or while rollerskating in […]
    to Squash And Cheese CasseroleMommypotamus |" aria-label='Reply to this comment to Squash And Cheese CasseroleMommypotamus |'>Reply to this comment
  7. Kids’ Squash And Cheese From Deliciously Organic says:
    January 8, 2015 at 10:15 pm
    […] do I know this? Well, for starters, her grain-free white dinner rolls are so often requested by my family that I could make them in my sleep, or while rollerskating in […]
    to Kids’ Squash And Cheese From Deliciously Organic" aria-label='Reply to this comment to Kids’ Squash And Cheese From Deliciously Organic'>Reply to this comment
  8. SUPER Delicious and Nutritious | Kari Uetz says:
    January 30, 2015 at 4:07 am
    […] a triple batch for the big game. Carrie Vitt of Deliciously Organic has out done herself with this one.  Thanks, […]
    to SUPER Delicious and Nutritious | Kari Uetz" aria-label='Reply to this comment to SUPER Delicious and Nutritious | Kari Uetz'>Reply to this comment
  9. Squash And Cheese Casserole says:
    July 2, 2019 at 9:59 am
    […] do I know this? Well, for starters, her grain-free white dinner rolls are so often requested by my family that I could make them in my sleep, or while rollerskating in […]
    to Squash And Cheese Casserole" aria-label='Reply to this comment to Squash And Cheese Casserole'>Reply to this comment
  10. Vegetable Soup {Meal Plan} – Susan Salzman says:
    September 11, 2019 at 4:07 pm
    […] 3/31/14: Sloppy Joes (made with ground chicken) Grain Free Dinner Rolls Baked Kale […]
    to Vegetable Soup {Meal Plan} – Susan Salzman" aria-label='Reply to this comment to Vegetable Soup {Meal Plan} – Susan Salzman'>Reply to this comment
  11. GAPS Thanksgiving - Honest Body says:
    April 8, 2020 at 4:59 pm
    […] Grain Free White Dinner Rolls (Deliciously Organic, contains arrowroot, not GAPS) […]
    to GAPS Thanksgiving - Honest Body" aria-label='Reply to this comment to GAPS Thanksgiving - Honest Body'>Reply to this comment
  12. Delicious Holiday Eating says:
    October 28, 2021 at 10:01 am
    […] Rolls […]
    to Delicious Holiday Eating" aria-label='Reply to this comment to Delicious Holiday Eating'>Reply to this comment
  13. How to do GAPS During the Holidays - Honest Body says:
    November 12, 2021 at 8:30 pm
    […] Grain Free White Dinner Rolls (Deliciously Organic, contains arrowroot, not GAPS) […]
    to How to do GAPS During the Holidays - Honest Body" aria-label='Reply to this comment to How to do GAPS During the Holidays - Honest Body'>Reply to this comment

Leave a Comment Cancel reply

Your email address will not be published. Required fields are marked *

Recipe rating ★☆ ★☆ ★☆ ★☆ ★☆

Hi, I’m Carrie Vitt, FNTP
Welcome to Deliciously Organic

Through unprocessed, organic food and detox I’ve reversed Hashimoto’s disease, chronic migraines, IBS and eczema.

  • Facebook
  • Twitter
  • Instagram
  • Pinterest
  • About
  • Contact
  • Privacy
  • Terms

Subscribe Now & Receive My

Top 50 Tips and Resources to
Support Your Thyroid

Download the List

How I Reversed Hashimoto’s Disease with Diet, Detox and Lifestyle

Grain-Free Family Table Widget

Favorites

How to Curb Sugar Cravings with Buttermints

Lemon Ricotta Pancakes (Grain-Free)

How to Detox After an Amalgam Filling Removal

8 Ways to Detox Your Liver Naturally and Gently

How to Reduce TSH Naturally

  • Home
  • Blog
  • About
  • Shop
  • Contact
  • Privacy Policy
  • Terms of Use

All content copyright © 2023 Deliciously Organic  •  All Rights Reserved  •  Site Design by Emily White Designs