These bread rolls are perfect for sandwiches, burgers, or as a side with any meal. They have a light crust, chewy inside, slice well, and don’t crumble. They are vegan, grain-free, paleo, and keto friendly.
Have you ever made the same recipe and each time you made it ended up with a different result? Well, that’s the story of my life! I made these bread rolls probably 10 times before I figured out why their color ranged from golden brown, to beige-brown to purplish and even purple-black!
I won’t keep you hanging and let you know that the culprit is psyllium. If you’re not familiar with psyllium, it’s a form of soluble fiber derived from the seeds of the Plantago plant (most frequently Plantago ovata plant, also called blonde psyllium). The husk is the actual coating of mucilage around the seed, and it’s the only part of the plant used in manufacturing psyllium products. Once a year, the psyllium seed is gathered and stone-ground to harvest the husk.
The milled seed mucilage (aka psyllium seed husk) comes in different grades of purity, starting from 85% to 99.8% pure. The higher the purity level, the lighter the psyllium husk. This is why psyllium ranges from brown to off-white color. So, whenever you’re purchasing psyllium, get the highest purity level you can find.
There’s another piece to the puzzle though, and that’s oxidization. Oxidation is a reaction that happens when oxygen has access to products containing fat or pigments. If pigments oxidize, they can change color completely. So, even if you purchase psyllium with a high grade of purity, you could end up with purple bread rolls. This has nothing to do with the brand of psyllium you’re using, but rather with the way you handle psyllium…
I share information about the best practices when cooking with psyllium in my cookbook.
Tips for Making Bread Rolls
Ingredients
There are two flours in these bread rolls – almond flour and coconut flour. Almond flour provides structure to these bread rolls while coconut flour makes the bread rolls fluffy. The almond flour also over-rides the subtle flavor of coconut flour.
The binder in this recipe is psyllium. The recipe won’t work without it. First, psyllium reinforces the protein structure in the dough, so the dough is able to hold onto air bubbles. Second, psyllium binds water, making the bread rolls moist and chewy (rather than dry and crumbly). I would highly recommend using whole psyllium husks, not psyllium husk powder. You really only need to purchase whole psyllium husks. If a recipe ever calls for psyllium powder, just grind the whole psyllium husks right before baking. I use my Vitamix to do that, but a coffee grinder works too.
For those of you who avoid oil, you can make these bread rolls without it, but the rolls will be less tender on the inside and less crisp on the outside. The difference is subtle but important.
Finally, a little bit of baking powder and salt. The bread rolls don’t rise very much, but the baking powder helps lighten the texture. (Compared to classic dinner rolls, these bread rolls are heavier and denser).
Technique
Making these bread rolls is pretty straightforward. Mix all the dry ingredients, pour in wet ingredients, and stir until you get a pliable dough. The warmer the water, the more of it the psyllium soaks up. So, if the dough is too dry or doesn’t bind well, add more water, 1 Tbsp./15 ml at a time. The final dough should be soft, moist, elastic, and slightly sticky.
Divide the dough into 4-6 equal pieces. (The smaller the bread rolls, the faster they will bake). Roll each piece into a ball with your dominant hand, keeping outside edge of your hand pressed against work surface and gently pushing base of dough inward. As I already mentioned, the bread rolls don’t rise or expand very much, so form them into the shape you’d like them to look like.
You can score the top of each roll, brush the bread rolls with olive oil, sprinkle them with sesame seeds or flax seeds, it’s up to you.
Bake the bread rolls until golden brown and firm to the touch.
More Bread Roll Recipes
I have a recipe for flaxseed bread rolls coming out soon, so stay tuned!
I also have a few modifications of this recipe for flatbreads, including naan and tortillas.
If you try this recipe, please, let me know! Leave a comment, share your feedback, rate the recipe. It always means a lot when you do.
Kitchen Tools
1. Griddle (Cast Iron, Lordge) | 2. Mixing Bowls (Pyrex, Glass) | 3. Measuring Cup (1 Cup, Anchor Hocking, Glass) | 4. Measuring Cups (Bellemain, Stainless Steel) | 5. Measuring Spoons (1Easylife, Stainless Steel)
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These bread rolls are perfect for sandwiches, burgers, or served as a side with any meal. They have a light crust, chewy inside, slice well, and don't crumble. They are vegan, grain-free, paleo, and keto friendly.
- 1 1/4 cups almond flour, finely ground
- 1/4 cup coconut flour
- 1/2 cup psyllium husks, whole
- 2 tsp. baking powder
- 1 Tbsp. olive oil
- 1 cup warm water
- Salt, to taste
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Prepare the dough. Add the almond flour, coconut flour, psyllium, baking power, and salt into a large mixing bowl and stir to combine. Add the oil and water, and mix to combine. Using your hands, knead the dough until soft, pliable, and elastic, about 1 minute. If the dough is too dry, add more water, 1 Tbsp./15 ml at a time.
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Shape the bread rolls. Divide the dough into 4 equal pieces. Roll each piece into a ball. (My bread rolls were about 3.5 inch/9 cm in diameter).
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Bake the bread rolls. Preheat the oven to 375°F/190°C. Place the bread rolls on a parchment paper-lined baking sheet (or a cast iron griddle), score the top (optional), lightly brush the top of each bread roll with oil or water (optional), and sprinkle with sesame seeds (optional). Bake the bread rolls until golden brown/brown (the color will vary depending on the psyllium) and firm to the touch, 35-40 minutes.
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Store. Leftover bread rolls keep well in a tightly sealed container in the refrigerator for 5-6 days. For longer term storage, freeze in an airtight container for up to 3 months.
This recipe has been adapted from Sweet As Honey.
Can Flax meal be used in part for the almond flour? I’m seeing there are a lot of carbs in this bread and as much as I miss bread, I don’t miss the carbs. Please advise. I love your recipes and follow you regularly. Honest! And I live in Missouri.
Hi,
Petra has flaxseed bread recipe that I am sure can be used as bread rolls.
https://nutritionrefined.com/flaxseed-bread/
Hi Janet – truly, there are a lot of carbs in this recipe, but the majority is fiber, which is not a bad thing. If you replace the almond flour with flaxseeds, you’re gonna end up with even more fiber. One more thought – I made 4 bread rolls out of one batch, but they are quite big. You could easily make 6 bread rolls out of this recipe (which would put you under 1 gram of sugar per bread roll). If you still want to sub some of the almond flour with flaxseed meal, I think that it is doable. I haven’t tried it though, so I’m not sure about the quantities. My guess is that you will have to increase the amount of water slightly (as flaxseed meal is more absorbent than almond flour). If you give it a try, please, let me know how it goes 🙂
Thank you and will do.
Hi Petra
Just made these bread rolls. Took them out after 35 min and they where still slightly raw on the inside.
Then i put them back in for and extra 5 min, they seem to be okay. The one that i cut in half to see the inside after the 35 min used as my taster. The flavor of this bread is very earthy and tasty. I flattend my rolls and they did not rise much. How did you get yours so round. This recipe is a definite try again to improve. Thanks for an amazing blog.
Hi Geraldine – thank you so much for the feedback! So happy you enjoyed the recipe 🙂 The baking time varies depending on whether you divide the bread rolls into 4 or 6 pieces. (The smaller the pieces, the faster they will bake). Next time you bake the bread rolls, you can insert a toothpick in the middle of the bread roll to see if they are done. If the toothpick comes clean, the bread rolls are done. Finally, the shape. As I write in the “technique” section, “the bread rolls don’t rise or expand very much, so form them into the shape you’d like them to look like”. So, to answer your question, I formed the bread rolls into a round shape to begin with. Hope this helps 🙂
i tried a similar recipe w/o the coconut flour. i bake at 350 for 50 mins. then the key is letting them sit for 20 mins. right out of the oven and its still a bit gooey. it needs to rest to form real breadlike consistency.
this recipe is great. we’ve adapted it to make burger buns, hot dog buns and foccaccia bread. my girlfriend is celiac and this bas been a game changer for us.
Thank you for taking the time to share your tips, Su! That’s really helpful.
I LOVED this bread rolls! This is the best gluten-free vegan bread recipe I have ever tried. My family loved it too. It also feels light after eating too, which is very important. I have one question – is it possible to substitute almond flour with something else, to make it nut-free? My son is sensitive to almonds. If you have any recommendation, I would love to know. Please keep up the great work!
Yay! That makes me so happy, Tomoko!! Thank you so much for the feedback and rating! ❤️
As a long time survivor of food sensitivities I’ll tell you that almost all the experts will tell you to try sunflower seed if there is a nut allergy involved.
Good luck to you and your son. Oh, but it’ll probably come out green which could be fun with St. Paddy’s day coming.
Thank you, Laurel. I will try with sunflower seeds:)
Oh, I completely forgot to answer your question. As Laurel said, sunflower seed flour would work great. Sunflower seeds do contain chlorophyll, also known as chlorogenic acid. The acid can react with the baking powder in the recipe and turn the bread rolls green (just FYI). You could also try a mix of pumpkin seeds and sunflower seeds (which will definitely alter the color of the bread rolls though).
Thank you, Petra! I will try both 🙂
Hi Petra,
I always love your recipes because am gluten free and vegan. And always know whatever pops up is in that category.
However, my stomach cannot absorb other forms of coconut like coconut flour. Any substitutes for this?
Thank you for the kind words, Beryl! While I haven’t tried it, I would assume that more almond flour will work in place of the coconut flour. However, I haven’t tested it, so I am not sure what the amount would be. Considering that coconut flour is very absorbent, you would probably try 2 cups of almond flour. Please, let me know how it goes if you give it a try.
Hi Petra,
I am on Autoimmune Protocol and really miss bread and pastries. Which flour may I use in place of almond flour? Thank you for the amazing recipe!
Hi Louise – how about sunflower seeds? Are you ok with those?
Is there any substitutions for phylum husk?
Hi Nickieea – unfortunately, no. The psyllium husk is an essential ingredient in this recipe.
OMG! These bread rolls are AMAZING! I made them last night and everyone in my family loved them.
So happy you enjoyed the bread rolls so much, Paula! ❤️
Hi Petra ! Looking forward to trying this recipe ! Is it possible to use baking soda instead of baking powder ?
Thank you !!
Hi Gaelle – I haven’t tried it, but my tip would be to use a little bit of acid if you want to use baking soda. Baking soda (base) needs an acid in order to react and create carbon dioxide (which is what allows baked goods to rise).
Thank you ! Petra I’ll try that 🙂
Hi Petra! I’ve just made the bread rolls and they are amazing!!! I am allergic to gluten and i was so desperately missing “bread”. I am so happy and grateful! I was wondering if we could also make them with psyllium powder instead of husk? Have you tried that? Would the ratio be the same?
The only reason I’m asking is because those indeed turned out AMAZING, but hubby was fussing about the slight grainy texture. Maybe the powder would minimize that? Would the result be compromised in other areas?
Thank you!!!
Hi April – yes, psyllium powder will work. The only issue you might encounter is the buns turning purple. Psyllium powder is more prone to oxidization, so depending on the brand, the color of the bread rolls may vary. As with the whole husks, I would recommend getting the highest purity level available (or if you already have whole husks, you can grind the psyllium yourself right before baking). Let me know if you have any questions 🙂
Absolutely delicious!!! This bread is just like regular bread with a slightly taste of coconut.My kids also like it. Thank you for sharing your recipes. God bless you! ❤️❤️❤️
You totally made my day!! I am so happy you and your kids liked the recipe so much, Silvia! Thank you so much for taking the time to share your feedback! ❤️
Thank You Petra! Bread Rolls were lovely from oven. I scooped dough into 6 small balls in a silicone mold. They were fluffier in air fryer! I did a step down slow bake: 180C 15min + 170C 15min + 160C 7min 😀
So happy to hear that! Thank you so much for sharing your feedback, Yumi! ❤️
Hi there, I recently watched your recipes ,
And I really love it because most of the breads
Using eggs in their almond and coconut flour bread.
I just need to ask can we use this recipe to make bread?❤️
Hi Aman – I have never tried making a whole loaf of bread with this recipe, so I’m not sure. I wish I could be more helpful! Please, do let me know how it goes if you give it a try.
Hey, I only have psyllium husk powder at home, is there a conversion of the psyllium husk to psyllium powder? or do I use a 1/2 cup of psyllium powder? Thank you so much. Your cooking is amazing.
Thank you for the kind comment, Alex! I have never tried using powdered psyllium in this recipe, to be honest. I tried it with my almond flour tortillas and coconut flatbread, which worked (1:1 substitution). However, I don’t like working with psyllium powder. It is more concentrated (so the taste of psyllium is more evident), and it oxidizes readily (meaning, it often changes color to purple, blue, or even black).
Wow this has been my first successful keto bread rolls. Followed many recipes from others but all invain. Thanks for the wonderful recipe ut has turned out to be great.. Crispy outside and soft like sponge on inside and tastes so good
Thank you so much for taking the time to share your feedback and rating, Chaitra!❤️ So happy you enjoyed the recipe.