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    Allianna's Kitchen » Diet » Allergy Friendly

    Published: Jan 20, 2022 · Modified: Mar 5, 2023 by Allianna Moximchalk · This post may contain affiliate links · 24 Comments

    AIP Bread Roll

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    I have yet to find a good AIP store that bought bread brands, so I figured I would make my own! These AIP Bread Rolls are seriously to die for. They are nice and soft, flakey and just so delicious. They only require 20 minutes of hands on time which makes them super easy to make too!

    4 aip paleo bread rolls stacked on a plate.

    These rolls can be eaten alone or go great with any meal! You could make a batch on the weekend to have them for your week ahead.

    Jump to:
    • Why You Will Love This Recipe
    • Ingredients
    • Substitutions and Variations
    • Step by Step Instructions
    • Equipment
    • Expert Tips
    • Recipe FAQ
    • Storage Instructions
    • Other AIP Recipes You Will Love:
    • Did you try this recipe?
    • AIP Bread Recipe

    Why You Will Love This Recipe

    • They are super simple to make! There are so many AIP recipes out there that are so complicated and this once is super easy. 
    • These grain free bread rolls hold up so nicely in the fridge which makes this a good recipe option to prep in advance. 
    • Kids will love this recipe.
    • This recipe is naturally gluten free, dairy free, soy free, and grain free.
    • They are the perfect addition to any meal such as my gluten free lasagna recipe.

    Ingredients

    Aip bread roll ingredients in small bowls on a marble back drop.
    • Tapioca flour-I do not suggest changing out the flours here. It is super important to use tapioca as this recipe cannot be used interchangeably. Tapioca flour will give these homemade grain free rolls a nice crispy crust.
    • Coconut flour-This works nicely with the tapioca flour to give a nice dense yet fluffy roll.
    • Baking soda-To help the rolls rise. 
    • Garlic powder, thyme, oregano-For flavor.
    • Olive oil-My oil of choice here. You can use avocado oil but it may change the flavor a bit.
    • Green onions-For a crunch and flavor. 
    • Gelatin-In place of an egg. You can read more about gelatin as an egg replacement HERE. 
    • Water-To make the gelatin egg.

    For the garlic butter:

    • Ghee-Ghee is technically dairy free because all of the milk proteins are removed from it. If you want to save money (who doesn’t) check out how to make your own HERE. You can substitute the ghee for coconut milk if you do not tolerate ghee. 
    • Garlic-For flavor.
    • Turmeric and salt- For taste and flavor.

    See the recipe card below for a full list of ingredients and measurements.

    Substitutions and Variations

    • You can change the herb combinations to change the flavor of the bread.
    • Changing the herb combinations will help with pairing the rolls with different recipes.

    This recipe has not been tested with any other substitutions or variations. If you try something else out please let me know how it turns out in the comments below!

    Step by Step Instructions

    Tapioca flour, coconut flour, baking soda, garlic powder, green onions, dried thyme, dried oregano, olive oil, water, and gelatin in a mixing bowl.
    First, preheat the oven to 375 degrees F and line a baking sheet with a silicone baking mat or parchment paper that is lightly greased. Then, sift the coconut flour, tapioca starch, and baking soda together until well combined. Next, stir in the garlic, herbs, and green onions. Now add in the olive oil and stir well. Next, make the gelatin “egg” by mixing water and gelatin in a bowl. Add it in the big bowl with the other ingredients and mix.
    Aip bread roll dough on a baking sheet.
    Now, roll the dough into 5-6 rolls and bake for 15-17 minutes.
    baked bread on a baking sheet
    For the “butter”, place all of the ingredients in a saucepan, melt and whisk until smooth.

    Equipment

    • mixing bowls
    • whisk
    • baking pan
    • saucepan

    Expert Tips

    • Tip # 1: You can make these in bulk to store in the freezer so they are available anytime you want them.
    • Tip # 2: Meal prep these in advance to have on hand for sandwiches throughout the week.
    • Tip # 3: This recipe is great for both savory and sweet meal options.

    Recipe FAQ

    Can I Swap Out Coconut Flour?

    No! It is important to not swap out anything in this recipe as it will not turn out right.

    What Goes Well With This Recipe?

    I like to pair this recipe with my Gluten Free Shrimp Scampi or Noodles with AIP Nomato Sauce.

    Can I Freeze this Recipe?

    Yes! Let the rolls cool down after baking. I suggest storing them with wax paper between them so it is easier to pull out the desired amount to reheat.

    Paleo nut free bread on a plate with butter sauce.

    Storage Instructions

    • This recipe can be stored in the refrigerator for up to 5 days in an air tight container.

    Other AIP Recipes You Will Love:

    • AIP tortillas 1
      AIP Tortillas Made With Cassava Flour (Paleo, Whole30)
    • AIP Banana Bread
    • close up photo of biscuits stacked on top of each other
      The Best Gluten Free Biscuits
    • aip waffles 6 scaled
      AIP Waffles (Egg Free, Paleo, Allergy Friendly)

    Did you try this recipe?

    Leave a star rating and review below

    Be sure to tag me on Instagram

     

    4 aip paleo bread rolls stacked on a plate

    AIP Bread Recipe

    Course Appetizer, Bread
    Cuisine American
    Prep Time 20 minutes minutes
    Cook Time 25 minutes minutes
    Total Time 45 minutes minutes
    Servings 6 rolls
    Author Allianna Moximchalk
    407kcal
    Cost $3
    Print Recipe Pin Recipe

    Equipment

    • mixing bowl
    • baking sheet

    Ingredients

    • 3/4 cup tapioca flour
    • 1/4 cup + 1 tbsp coconut flour
    • 1/8 tsp baking soda
    • 1 tsp garlic powder
    • 2 tbsp green onions sliced
    • 1 tsp dried thyme
    • 1 tsp dried oregano
    • 1/4 cup olive oil or avocado oil
    • 1/2 cup + 2 tbsp water
    • 2 tbsp gelatin
    • salt flakes to taste

    Optional garlic "butter"

    • 1 cup ghee use coconut milk for strict AIP
    • 2 cloves garlic minced
    • 1.5 tsp turmeric powder
    • 1/2 tsp salt

    Instructions

    • Preheat the oven to 375 and line a baking sheet with a silicone baking mat or parchment paper that is lightly greased. Sift the coconut flour, tapioca starch, and baking soda together until well combined. Then, stir in the garlic, herbs and green onions. Now Add in the olive oil and stir well. Now make the gelatin "egg" by mixing water and gelatin in a bowl. Then add it in the big bowl with the other ingredients, mix. Now, roll the dough into 5-6 rolls and bake for 15-17 minutes.

    For the "butter"

    • Place all ingredients in a saucepan and melt and whisk until smooth.

    Notes

    Storage: This recipe can be stored in the refrigerator for 5 days in an air tight container. 
    Nutrition: The nutrition for this recipe is an estimate and the calorie count is not guaranteed.  It is based on 5 to 6 servings.
    Servings: This recipe should yield 5 to 6 servings. 
    Easy and delicious AIP bread rolls.
    Serving: 1roll | Calories: 407kcal | Carbohydrates: 14g | Protein: 2g | Fat: 39g | Saturated Fat: 20g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 15g | Cholesterol: 77mg | Sodium: 224mg | Potassium: 33mg | Fiber: 1g | Sugar: 1g | Vitamin A: 26IU | Vitamin C: 1mg | Calcium: 9mg | Iron: 1mg
    Tried this recipe?Tag me on instagram @alliannaskitchen!

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    Reader Interactions

    Comments

    1. Jasper says

      January 30, 2023 at 1:10 pm

      My favourite AIP bread recipe! And I even normally hate any savoury recipes with coconut flour – this is perfect. I first made these a year ago and I’ve given up trying out any new AIP bread recipes… I just make double batches of this every 2 weeks – they last well in the fridge and soften up great in the microwave.

      My tip for workability and shape – I use a tiny bit less water with the gelatin (approx. omitting the 2 tbsps [and of course make sure its mixed with boiling water after cold-wetting the gelatin]) and I add 1/4-1/2tsp (to the double batch) of bamboo fibre, aka bamboo flour, to the flours.
      Really surprised its not used in AIP recipes – it is just slightly processed bamboo shoots (AIP friendly) – boiled, dried, ground – so while theres no lit on it it’s good. I’m European and its used here in a lot of GF and Paleo flour mixtures, usually in very small amounts to improve workability.
      I get perfect little ball-like buns every time 🙂

      Thank you so much for this recipe.

      Reply
      • Allianna Moximchalk says

        January 31, 2023 at 12:43 pm

        Wahoo! This makes me so happy to hear!

        Reply
    2. Heather says

      January 09, 2023 at 9:51 pm

      5 stars
      I love these so much! It’s SO enjoyable to have something healthy that resembles a bread roll. I add turmeric and salt to the dough, and love flake salt baked on the top. They’re tasty and satisfying! My only issue is that the inside is “gummy”, so as another reviewer suggested, I’ll try a different brand of tapioca. Thank you so much!

      Reply
      • Allianna Moximchalk says

        January 12, 2023 at 3:17 pm

        You are so welcome! xoxo

        Reply
        • Heather says

          January 19, 2023 at 7:24 pm

          5 stars
          I tried a different brand of tapioca powder (Arrowhead Mills) and made sure to let them cool entirely and they turned out perfect! These will definitely be in the regular rotation in my house. Just gotta make them in double batches, so they’re not all eaten right away. Lol They’re so good the next day, too! Thank you, again!

          Reply
    3. Kate says

      December 23, 2022 at 8:19 am

      5 stars
      Finally a bread alternative that tastes good and isn’t difficult to make.Thank you!
      For those ending up with a gummy inside, it may be the tapioca flour brand asI’ve found it makes a big difference.

      Reply
      • Allianna Moximchalk says

        December 26, 2022 at 6:07 pm

        You are so welcome! xoxo

        Reply
      • Allianna Moximchalk says

        December 26, 2022 at 6:09 pm

        Yay this makes me so happy to hear!

        Reply
    4. Kim says

      November 02, 2022 at 12:59 pm

      5 stars
      This is my favorite AIP “bread” recipe. A couple notes: it has no salt, so add salt if you like it. Also, I find the buns eassier to form if I let the dough sit for 10-15 minutes. It makes the dough less sticky.

      Reply
      • Allianna Moximchalk says

        November 03, 2022 at 6:34 pm

        This makes me so happy to hear!

        Reply
    5. Pat says

      June 11, 2022 at 9:14 am

      Really enjoyed these, thanks! I took a chance and swapped out the tapioca flour with Condo cassava flour (bought here in Portugal), and cooked them in the air fryer for 16 mins at 190C and they turned out great.

      Reply
      • Allianna Moximchalk says

        June 15, 2022 at 5:00 pm

        This makes me happy to hear! xoxo

        Reply
    6. Sara says

      April 04, 2022 at 3:09 am

      5 stars
      This was delicious. My husband also loved it and asked for more :). I followed the recipe true for the flour. I added double the green onions and I didn’t have thyme so used Italian seasoning. The flavor was amazing! The only issue I had was that the shape didn’t hold for me and it ended up looking like flat cookies. Next time, I’ll try putting them into muffin trays to hold their shape. Thanks for the recipe! Will definitely make this again.

      Reply
      • Allianna Moximchalk says

        April 04, 2022 at 1:42 pm

        So glad you enjoyed! Thanks for your review, Sara!

        Reply
        • Tina says

          April 11, 2022 at 10:02 pm

          The rolls flatten for me too. Any suggestions to hold their shape like in there pictures?

          Reply
          • Allianna Moximchalk says

            April 17, 2022 at 2:45 pm

            Oh no! Did you add in the baking soda and gelatin egg?

            Reply
            • Amber says

              April 18, 2022 at 2:21 pm

              5 stars
              These are amazing! They flattened for me, too. But I don’t mind. The taste was worth it. And they were easy to make. I am not great in the kitchen, so it was nice to have an AIP recipe that tasted so good for minimal effort.

            • Allianna Moximchalk says

              April 19, 2022 at 4:16 pm

              I am so glad you enjoyed them Amber!

      • Sata says

        April 21, 2022 at 11:29 pm

        5 stars
        Just wanted to provide an update — I tried the muffin tray and the texture was not good, so we won’t do that again. However, I then tried this technique and now it consistently holds its shape: make each roll smaller, shape them into a more compact roll, and then press down slightly so it flattens a bit. I make these almost daily now, and can’t thank you enough for this recipe.

        Reply
        • Allianna Moximchalk says

          April 22, 2022 at 5:43 pm

          This makes me so happy to hear Sara!! xoxo

          Reply
          • Zsofi says

            June 01, 2022 at 11:54 am

            4 stars
            Dear Allianna,
            I need your advice! The shape is very good for me, the taste also, outside – crispy (love it!!), but the inside part is “gummy”….If I keep them in the oven for more minutes, outside will be too dry, not much changes insidw…do you use up&bottom baking or air-circulating? Or if you have any other suggestion, please, let me know 🙂 Thank you!

            Reply
            • Allianna Moximchalk says

              June 04, 2022 at 6:25 pm

              Hi! Thanks for your feedback, did you follow the recipe to a T?

    7. Lori says

      February 18, 2022 at 1:42 pm

      5 stars
      These are absolutely delicious! Super simple to make and I love that I can make them ahead of time and store in the fridge for the week!

      Reply
      • Allianna Moximchalk says

        February 18, 2022 at 1:57 pm

        So glad you enjoyed these as much as I did 🙂

        Reply

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    Hi, I'm Allianna! Allianna's Kitchen started by accident after battling an undiagnosed autoimmune disease for nearly my whole life.

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