close up of gluten free and vegan dinner rolls on a blue bandana
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Gluten Free Dinner Rolls {Vegan, Nut-Free, & Paleo}

These Gluten-Free Dinner Rolls have a sturdy crust and a soft, light, & tender inside. They are also vegan, gluten-free, dairy-free, nut-free, grain-free, Paleo, and totally delicious!!!
Course Egg Free, gluten free, Nut Free, paleo, Rolls, Side Dish, Vegan
Cuisine American
Prep Time 10 minutes
Cook Time 35 minutes
Total Time 45 minutes
Servings 10
Calories 156kcal
Author Cassidy Stauffer


  • 1 Cup Tapioca Flour
  • 1/4 Cup Coconut Flour + more as needed
  • 1 tsp. Sea Salt
  • 1/2 tsp. Baking Powder
  • 1/2 Cup Hot Water
  • 1 Tbsp. Ground Flax
  • 1/2 Cup Extra Virgin Olive Oil
  • 3 Tbsp. Aquafaba the juice from a can of chickpeas, shake before opening


  • Preheat oven to 350 degrees.
  • In a large mixing bowl, whisk together the tapioca flour, coconut flour, sea salt, and baking powder.
  • In a small bowl, combine the hot water, flax seeds, olive oil, and aquafaba.
  • Pour the wet ingredients into the dry. Batter will slightly thicken as it sits. If it's too thin after 1 minute, stir in 1 Tablespoon of coconut flour at a time until it reaches a good consistency.
  • Roll into 8- 10 balls and place on a greased cookie sheet.
  • Bake for 35 minutes or until nicely browned.


  • A word of caution: all coconut flour isn’t the same! Some coconut flours are much more absorbent than others. I recommend using either Bob’s Red Mill or Arrowhead Mills because these are 2 brands I know will work. If you need to use another brand, make sure it has a soft and fluffy texture, not gritty or grainy. If your coconut flour isn't absorbent as Bob's Red Mill or Arrowhead Mills, your rolls will turn out wet.
  • While I haven't tried it, I'd imagine you could replace the aquafaba with 1 large egg if you're not egg-free. If using an egg, stir it in at the very end and not with the hot water - otherwise, it may scramble!
  • The humidity and brands of flour play a big role in this recipe. The batter should be thick and able to be rolled into balls. If your batter seems wet, add in 1 Tablespoon of coconut flour at a time until the batter comes together.
  • The rolls should be about the size of a ping-pong. If you make them larger, you may have trouble with the centers not cooking through.
  • For grain-free baking powder, combine 1 part baking soda with 2 parts cream of tartar and 2 parts starch (such as arrowroot, tapioca, or potato)


Calories: 156kcal | Carbohydrates: 13g | Protein: 1g | Fat: 12g | Saturated Fat: 2g | Sodium: 198mg | Potassium: 37mg | Fiber: 1g | Sugar: 1g | Calcium: 14mg | Iron: 1mg