The Spunky Coconut

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Sandwich Rolls grain-free, egg-free, gluten-free

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gluten-free-bunI can hardly find the words to express my excitement over this recipe! It began as a garlic bread, then became Saffron Buns, and is now making my mouth so happy as a sandwich roll, although it doesn’t actually need fillings to be thoroughly enjoyed. We had a couple last night, hot out of the oven, with nothing other than olive oil and sea salt for dipping. Heavenly. Andy’s parents are arriving today from upstate New York, and I can’t wait to make these for them.

Gluten-free Sandwich Rolls

grain-free, egg-free, gluten-free
—eat them hot out of the oven or stuff them with your favorite
sandwich fillings

Add to mixing bowl:
3 tbsp golden flaxmeal OR 1.5 tbsp Chia Seed meal (you can buy meal or grind the seeds yourself—I use my coffee grinder)
3 tbsp applesauce
2 tbsp water
1 tbsp apple cider vinegar
3/4 tsp xanthan gum OR guar gum
1/4 cup cashew milk (or coconut milk, or almond milk, etc) (How to Make Cashew Milk Video)
Beat with electric mixer.

Add, preferably in this order:
1 tbsp honey
1/4 cup ghee (which is casein-free) or coconut oil, soft or liquified
1 tsp fresh chopped rosemary—optional but highly recommended 😉
1/4 tsp garlic powder
1/2 cup coconut flour
1/2 cup tapioca flour
1 tsp baking soda
1 tsp baking powder (Grain-free Baking Powder Recipe)

Beat again until a mass begins to form. Form the dough into a ball with your hands. (I put some oil on my hands so the dough doesn’t stick to them.) Divide the ball in three. Roll each third into a ball and flatten into the shape of a burger or veggie pattie—about 4″ wide by only 1″ thick. Bake at 350 degrees on unbleached parchment paper for about 24 minutes.

Best not refrigerated.

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Comments

  1. I’m really excited to try this. Your braided bread was AMAZING–best gf bread I’ve had–and I’ve had a LOT. And certainly the best grain free bread for sure!! I hope you look into making a grain-free cookbook in the future, even if it’s just a bunch of recipes from your blog. I’d love a copy! 🙂

  2. I’m glad you came up with an egg free version as my substitutions for your braided bread recipe (that I made into a small baguette) didn’t work too well…

  3. kelly,
    yet again, I say “You are a genius”! Rock on, girl, with your bad gluten, casein free self!

  4. Thanks Lauren!!!!

    Thanks Alchemille! May I ask how yours was different from the one I came up with?

    Thanks Sas 😉 You guys make me so happy!

  5. Kelly,
    I think I used less flaxmeal (I don’t like using a lot of flax as it lower the body’s estrogens) and probably more applesauce…It was pretty moist.

    I will try your current recipe as it is but I will also experiment with replacing part of the flax with buckwheat flour (or even pureed beans) ;).

    I also have camelina seeds (which I haven’t tried yet) which can be used like flax. They’re higher in omega 3s, have a longer shelf life (the oil is more stable than flax’s) but aren’t apparently a significant source of phyto-estrogens.

    Lots of experimental baking in perspective…

  6. Thanks for the recipe. I enjoyed the saffron buns and had been hoping to make some modifications so it could be used as a regular bun. Your version sounds good. I substituted chia seeds for the flax and it was excellent.

  7. Alchemille, That’s interesting. Thanks!

    Chris, Thank you so much! I’m so thrilled you enjoyed them! And also thanks for telling us about your substitution! That is so helpful to know! I will be sure to try that!

  8. oh my goodness Kelly! This recipe sounds fantastic! I’ve got to give it a try! You are a grain-free/coconut flour genius! -Ali 🙂

  9. Kelly,
    I’m so excited to have found your blog! Can’t wait to try your recipes! Are you in Boulder? I’m in Longmont. I saw some of your interests–I plan on homeschooling too and am curious about unschooling 🙂

  11. Julia, Oh my gosh, I just had to tell you—we go to Vic’s all the time, and I’ve seen you guys there! —I just went to your blog and saw your photos 🙂 Also, one of my best friends adopted two children from Ethiopia, and named her little girl Maddie! Small small world!

  12. Oh, you are something, Kelly! Yep, I think your next cookbook should be The Spunky Coconut Does Coconut Flour or something like that. 😉 I’ve always thought I would never make sandwich rolls, but when I get some coconut flour I will give your recipe a try.

    Thanks!
    Shirley

  15. Hi, How are you? I came across your Blog and I really enjoyed reading it! I found it very interesting! I’m a new blogger so I’d like to invite you to have a look at my blog and feel welcome to give me any kind of feedback and comments on my posts! 🙂 I would really appreciate it! Thanks for sharing information and yr experiences! I wish you all the best! Kind Regards 😉

    http://www.electra-spotlight.blogspot.com/

  16. Mmm, these were good!!! I’m sugar free, grain free, corn free, potato free, dairy free AND meat free, so I haven’t had bread in a while. Thanks so much for the recipe!! However, mine turned out very doughy. Were yours like that? After I toasted them they did get a little bit better, but they were very wet in the beginning, and I even cooked the extra.

  17. Thanks Katrina! I don’t know why they would be doughy. Mine have never been. Maybe it’s just the difference in climate. I would play around with it -maybe use less liquid and/or more flour. Let me know if you make some changes that are helpful 🙂

  18. Thank you for saving Christmas!!! My family decided, rather than having a large overwhelming meal..have the stuff i can’t eat anyway…this year, that we were going to have yummy sandwhiches with fun mustards and other fun stuff. So I was like, great, that means I have a salad. Until I found this recipe on your blog! Just made four fabulous roles for me, and I might even share…we’ll see! You the best! Your blog continues to be such a blessing to me! 🙂 Merry Christmas! Sarah Chaffee

  22. My husband found this link and I have already printed out a recipe to try! I am so excited to be able to have bread again! (BTW – multi allergic to 8 foods). I have a question though, one of the ingredients is Xanthan Gum and I am concerned that it may be corn-based and would like to use arrowroot as a substitution. Would that work? Is the amount the same?

  24. That’s great Mustanglady! I’ve been meaning to change it actually because I have been using guar gum lately. Arrowroot would probably work too =)

  26. Kelly, I LOVE your recipes. I’ve only tried 2 so far, but they both turned out WONDERFUL! I’m a “forever fan!”

    I’m getting ready to make this recipe. Wondering if I could just throw it in the breadmaker and make a loaf of bread with it? (I tried your rosemary-garlic sandwich bread in the breadmaker and it came out GREAT!)

    Thanks!

  27. Lenora, I am forever grateful for comments like yours =) Thank you so much!

    I don’t know if it would work, since I don’t have one myself. That’s fantastic that my rosemary & garlic bread came out in the bread maker! I will have to tell everyone that. I appreciate you letting me know!

    Cheers, Kelly

  28. Hi Kelly, I love your blog and am saving up to get your cookbook too! You definitely have a big fan in NZ! I would love to try these rolls out but I cannot tolerate honey or fruit. What you would suggest as a substitute?

    I thought I may use vege glycerine instead of honey and maybe some stevia instead of apple? Maybe with a few tablespoons of water to make up for lack of moisture of the stevia in comparison to applesauce?

    Thanks for your thoughts 🙂

  29. I’m loving your blog! We are new to the whole gluten, egg, dairy free world so it’s nice to have resources to draw from. 🙂

    When I made these rolls today mine turned out very doughy and not raised at all(I don’t know if they’re supposed raise, they just look so “normal” in the picture:) The only think I did different was to use regular flax meal instead of golden. Do you have any thoughts on how i might tweak the recipe or what the consistency of the dough should be like before rolling into balls? I did not have to use wet hands to handle the dough…it was almost like cookie dough. Now that i think of it, when i made your chocolate chip cookies yesterday they were also very doughy and not at all like the picture. should i omit the apple sauce or vinegar or add more flour? and if so which flour? I guess i figured i would ask your thoughts before trying again as the ingredients are so expensive. Thank you!

  30. Tiffany – I have made some of Kelly’s yummy recipes and mine too are on the moist side. I think this is because I live in the pacific Northwest and she lives in CO at something like 5000 feet in a very dry climate. Adding a little more flour works well. When I’ve baked my recipes at an elevation and climate like that they turn out very dry. Baking in different climates and elevations can change the recipe dramatically. -Ali 🙂

  31. Thanks, Catherine! How about sweet potato puree in place of applesauce? That would probably work.

    Tiffany, Ali is right. If you add a little extra flour it should work.

    Thanks, Ali!

  34. I can’t wait to try these. My son who was recently found to be allergic to gluten/eggs/dairy and much more has been craving bread, so this is perfect. Thank you!

  35. Kelly,
    I am very excited to find out that I can buy chia seeds that are free of all our allergens and now I finally got my wish…one of these hot from the oven! These are marvelous hot from the oven and cold the next day. (I just ate one for breakfast) We had the most delicious roast beef, turkey and bacon sandwiches last night for dinner! I take my hat off to you for creating this marvelous bread! Thanks! Lots of love, Debbie

  36. Hi Kelly!

    Just a link that I found helpful after I saw Tiffany’s comment:

    http://allrecipes.com//HowTo/high-altitude-cake-baking/Detail.aspx

    I took the advice and reversed it for my climate.

    ie. added and extra 1/2 tsp of Basking Powder and added extra flour/subtracted liquid.

    These turned out better than they have in the past. (I’ve always loved them anyway!)

    Also, to all you ladies in Boulder, Longmont and Dever …. SO jealous. I spent two summers of my life at Central City Opera and I would imagine myself moving to Boulder!! … Canada does have its good points, though:)

  37. Kelly,

    I am super new to even thinking about gluten-free foods. This is the very first thing that I tried. They are so good that I was told to make another double batch so that my in-laws to have some too!
    This receipe has sparked something in me and can’t wait to try more things. Oh I made Almond mike too this weekend and it is excellent in our smoothies.
    Thank you Thank You. Bianca
    PS: I cant find you on FaceBook. Hmmm

  38. Hi,
    These really looked good so I made these today.I followed the recipe except I used arrowroot starch, and I divided the dough by 4 instead of 3. I accidentally over-baked these, and they didn’t raise well. They were more like biscuits than rolls, but they still tasted great! Any ideas?

  39. I just found your site and this is the first recipe I have tried. It rocks!!! They just came out ofthe oven and my 12 month old and I thought they were just to die for! I am so excited to try another recipe. Thank you for all your hard work to perfect this yummy delight!

  40. Kelly,
    I wish I had more experience when it comes to baking. For a novice like myself, I would be delighted to have a bit more infor. in your amazing recipes. Beat the wet mixture for how many minutes, approx, how long to beat the dough, etc. You are such a wonderful baker, and I am still learning so much. I tried the bun recipe twice, first time wet dough inside, outside was good, second time, I added more flour, tasted like I added more flour, very hard.
    A bit disappointing for me. Again, thank you for all your efforts and insights to baking gluten free. I know bread can be difficult. Have a super day!

  41. To Annonymous – I am curious of your elevation? I live 430 above sea level and I had the first batch a bit gooey in the center. Kelly’s elevation looks to be near 5000. I find less tapioca starch (try 1/8 less) makes the difference. Just my thoughts.

  42. I just made these are they are amazing. This is the first gooey bread that I have had in months. Yum, yum, yum. I live at 8500 feet and added 5 minutes to the cooking time to take away the doughiness that others have mentioned occurs. I doubled the recipe and it made 7. I substituted the honey (since I have yeast issues) with Nature’s Flavors Xylitol Syrup. These do not rise. So it is important to make sure that they are thick enough to cut if you plan on cutting them to make buns.

  43. I must say, this was the second recipe from the Spunky Coconut that I’ve tried, and I’m suitably impressed. These tasted delicious–I didn’t have applesauce so used sour cream instead and it worked fine. I tried the dough recipe for the spinach pie and it was delicious too. Today I tried the bagels. Thanks for your hard work!! I’ll be back

  44. I want these to work so badly! I am not good at baking, it has never been my thing, and I live at sea level in California so I think I need to do some major tweaking to the recipe. I’ve tried twice and both times they have not risen at all, and have been gooey and uncooked. I’m going to try again and add more flours/baking soda/baking powder and reduce the amount of liquids.

  45. Thanks so much you guys! 🙂

    AJ, I would bake them longer, but if that doesn’t work then I would add a little extra coconut flour. They don’t really rise much at all because there isn’t any yeast or eggs in them.

  46. This looks great…as do the wraps. This may sound dumb, but can I substitute butter for the ghee (I’m a novice)?

    Also, I’ve got some insulin regulation issues…Would you consider this to be lower carb? Do you think that each roll has 25 carbs or less?

  47. This is a dumb question (I’m a complete novice), but can you substitute butter for ghee?

    Also, (again, I am a novice) I have some insulin regulation issues, and I was wondering if you would consider this recipe lower carb or not. Do you think that there is 25 or less carbs per roll?

  48. Yes, butter should be fine for the ghee. I don’t know about the carbs though. I bet you could google some kind of carb calculator maybe.

  49. Hi,
    I LOVE your blog! I am gluten. grain, soy, corn, dairy and sugar free and have been making up and creating my own recipes but it’s been hard at times to substitute certain things like baking powder! Well not with you around! Thank you SOO much!

  51. (Anonymous, these are probably not carb free since applesauce, honey, and tapioca flour are all high carb ingredients. But this bread is probably much lower carb than regular bread since there are no grains.)

    I made these twice. So far the best gluten free “bread” I’ve made, yet. We are new to gluten free and only months ago I was making a loaf a day of homemade whole wheat bread which I had been doing for years (the best bread!) so this is tough, but I sure appreciate people like you who develop recipes like this.

    Unfortunately, mine came out a tad gummy and quite dense. I’m not sure if this is just how they are supposed to be or if something is wrong. We are near 5000 ft, too, so I don’t think it’s an altitude issue. Anyway, they are still the best we’ve tried, so far!

  52. Hi Kelly,
    This is a strange question since a lot of people avoid eggs but I would like to make these rolls with eggs. Would I use 2 and replace the flax, water and applesauce?
    I can’t get my hubby to eat eggs so I like to get them in him by putting them in the foods.
    Thanks so much! Your site has been so wonderful for our family!
    Teresa

  53. Hi Kelly, I just discovered this recipe a few weeks ago, and I’m a bit embarassed to tell you how many times I have made these since then. 🙂 These are really, really good! I find myself finding all kinds of excuses to add them to a meal. I especially like them with the ghee- it gives the rolls a delicious buttery flavor. I saw some comments about adjusting the recipe for lower altitude. I just added 2 T. of coconut flour and they were perfect.

  54. kelly — these are absolutely fantastic! I’m blown away!! SO very very good!! this is the new bread in our house! I’ve been wanting to bake nut-free for a while as nuts don’t seem to be agreeing with me, so I’m thrilled that these worked so well with coconut flour, I honestly wasn’t sure they would work! YAY!!!! Thank you so much!!

  55. Please let me know if there is something I can substitute for tapioca flour. Is it used as a thickener?

  58. I have made so many things from your site and never saw these until you sent the recipe in an email (I think you did…maybe I stumbled upon them some other way…I don’t care how, I’m just thrilled to have the recipe!) and I am so excited! These are by far the BEST grain-free rolls/bread I have tried!!!! I could go on and on. I made them without the rosemary because I didn’t have any. I felt like I was eating a delicious and dangerous treat! Perfect texture, look, smell and taste. You’ve hit the nail on the head and I am so thankful. I appreciate all of your hard work and time. It is a blessing to me and my family (who doesn’t have to eat this way but never complains when I’ve made your recipes!) that I sincerely thank the Lord for. Keep cooking! You have a gift!

  59. I just made these and they were amazing!!! I didn’t have any gums* so I replaced it with 1 1/2 tsp of psyllium powder.