Grain Free Bread Rolls - Nourish-ed

Grain Free Bread Rolls

These grain free bread rolls are the bomb.  Most grain free breads are heavy and dense as bricks, suitable for use as weapons.  These guys though, there are soft and fluffy and not at all crumbly.  They are great room temperature and also delicious toasted.  If you prefer a loaf, you can just mould the recipe into a loaf shape (no tin needed) for some nice sliceable grain free bread.

Delicious Grain Free Bread Rolls

Delicious Grain Free Bread Rolls

This recipe has 100g of cashews in it.  If you’re wanting to use the grain free bread rolls for school lunches and you have a nut free school, then instead of cashews just use a combination of seeds (e.g. 50g pepitas and 50g sunflower seeds, or extra sesame / chia seeds – what ever you fancy to make up the 100g).

A side note on poop.

One of the perhaps surprising benefits of these grain free bread rolls is that they are great for bowel health, particularly for those with constipation or diarrhoea.  There’s a good whack of psyllium husks in these rolls, as well as chia seeds.  Both of these are like brooms for the bowels.  Psyllium is a bulking agent (if you pop some in a glass of water you’ll see the effect) – it absorbs water and becomes mucilaginous.  This is great for constipation because it draws more water into the bowels, softening the stool, and also great for diarrhoea as it will soak up excess water, resulting in better formed stools.  After all, a great day begins with a great poop, so what a bonus that these buns can help.


Tips n Tricks

If you’re grinding up your psyllium husks in a Thermomix like I like o do (not necessary though, I just prefer the texture), then pop a square of kitchen paper towel under the lid (as per the photo below).  It stops psyllium dust from flying everywhere.


Grain Free Bread Rolls
Delicious tasting, perfect texture grain free bread rolls. Great for transitioning to a grain free diet, for a great treat, and for helping the bowels to work better!
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Dry ingredients
  1. 80g (1/2 cup) Coconut flour
  2. 60g (3/4 cup) Psyllium seed husks (for a softer bread, grind the husks speed 10, 15 seconds to a POWDER)
  3. 25g Chia seeds
  4. 25g Sesame seeds
  5. 25g sunflower seeds
  6. 100g cashew nuts (for school, replace cashews with 100g additional combo of sunflower seeds / pumpkin seeds / sesame seeds)
  7. 3 tsp baking powder
  8. 1 tsp good quality sea salt (greyish in colour, damp in texture)
Wet ingredients
  1. 2 Tablespoon Virgin Coconut Oil
  2. 350 to 400 g filtered water
  3. 3 organic / pastured eggs
Preparation (Thermomix version)
  1. Pre-heat oven to 200 C.
  2. Grind the Psyllium seed husks for 1 min, speed 10.
  3. Add all dry ingredients into the Thermomix bowl,
  4. Mix on speed 7, 10 sec.
  5. Add the liquid ingredients, work as quickly as possible here.
  6. Mix for 1 min on speed 8.
  7. The dough should not be too dense and dry, the amount of liquid needed does depend on the brand or type of coconut flour being used.
  8. Add more water if necessary, and mix again for 20 to 30 sec.
  9. Tip onto a board, and if the dough mixture is not well mixed, finish the final kneading by hand.
  10. Shape in loaves or balls for rolls,
  11. Loaves: sprinkle with seeds. Rolls: roll in seeds (e.g., sesame seeds)
  12. Place on a greased tray and bake in the oven for 30 to 35 minutes (depending on the size of the loaves).
  13. Allow to cool completely before cutting.
If you are NOT using a Thermomix
  1. Grind the psyllium husks into a powder in a coffee and spice grinder or high speed blender
  2. Grind the nuts and seeds into a flour in a coffee and spice grinder or high speed blender
  3. Once ground into flours, place the dry and wet ingredients into a food processor or large high speed blender and process until well mixed.
  4. The rest of the process is the same as the Thermomix version.
Adapted from adapted from a thermomix recipe somewhere on the web
Adapted from adapted from a thermomix recipe somewhere on the web

Helen Padarin

Naturopath, nutritionist and medical herbalist Helen Padarin has been in clinical practice since 2001. She works from 2 clinics in Sydney, Australia, and was recently asked to take part in Chef Pete Evans upcoming production called The Paleo Chef, filming recipes for the new TV show.

Latest posts by Helen Padarin (see all)

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One Response to Grain Free Bread Rolls

  1. Rachel 17 June, 2016 at 12:18 pm #

    This recipe looks great – less heavy on the nuts unlike most grain fee breads (not that I don’t love nuts, it’s just I prefer not to go overboard). Thanks for sharing (loving your blog by the way – love finding new sites to read) :)