Grain-Free Burger & Gluten-free Bread Rolls

Paleo burger & Paleo buns Michael Pollen Quote

Here is my fabulous grain-free and dairy-free bread. This is the second time I have made it and it was just as good this time. I even used it as burger buns. When you are making it, it is all rather foreign feeling because the flours behave quite differently from wheat flour but persist because it will work out. The dough holds together brilliantly but looks more transparent than ordinary dough. It is more gel-like. The rolls take quite a while to cook but brown up nicely. They do taste different but I really like the texture and so do Adriano and Dario. Give them a try.

The rest of the burgers were made up of beef mince, water cress, homemade mayonnaise and roasted tomatoes. I roasted them according to instructions I found on a blog I visit often, That Skinny Chick Can Bake. Check it out for the roasted tomato recipe and for many more wonderful recipes. Oh, and her photos are great.

5.0 from 1 reviews
Grain-Free Burger & Gluten-Free Bread Rolls
  • ⅓ cup of olive oil
  • 1 cup of water
  • 1 tsp salt
  • 1.5 cup of tapioca flour
  • 1.5 cup of white rice flour (or ½ cup coconut flour)
  • 2 eggs
  • 2 tsp of cumin seeds
  1. Sift the two flours and salt together.
  2. In a pot combine the olive oil and water and bring to a boil.
  3. Remove from heat and add in the flour mix.
  4. Mix thoroughly then add the cumin seeds and egg and mix to combine.
  5. Knead the dough into a ball.
  6. Divide into 6 pieces and mound them into a burger bun shape. (They won’t change size.)
  7. Place the rolls on baking paper on an oven tray and bake at 350°F or 180°C for 35 - 40 minutes.

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    • says

      Yes, the flavour with the garlic and cumin was great. I could vary that every time I cook them. By the way, they are really quick to make, unlike wheat bread.

  1. says

    How wonderful that you’re able to make a grain free bread. Bread is one of my top favorite food categories…and I’m glad you don’t need to go without :)

      • Kathleen says

        In people’s comments I see garlic mentioned. However I don’t see it in the ingredients. How much should I add? fresh or powdered?

        • says

          That’s a good question. I made these bread rolls during my Paleo stage but I now strictly follow the low Fodmap diet and so have changed the recipe so that I don’t lead my low Fodmap followers astray and removed the garlic. My suggestion would be to add a teaspoon of garlic-infused oil which would be suitable whether you are on the low Fodmap diet or not.

  2. says

    Great looking rolls. Really interesting recipe – I’ll probably give this a whirl sometime. Good idea to mix various flavorings like spices. The burger looks pretty attractive, too. 😉 Fun recipe – thanks.

    • says

      It’s worth trying just for the sake of variety even though you are not grain-free. The flavour and texture are good even if not completely bread-like.

  3. Liz says

    Yum! I made these first Monday night and hadn’t worked with tapioca flour before and added it in all at once into the hot water/garlic/oil and it came out a little bit lumpy. However- the bread/biscuits were still sooo tasty I ate almost everything that night.

    I made these again Thurs night and was a little gentler/slower adding the tapioca flour to the hot mixture, they came out less lumpy and equally delicious! I also flattened them more with some baking paper, and they actually had the texture kind of like pita bread except twice as delicious! SOO good. I have been craving these now and jut bought more tapioca flour to make again tonight so my family can try with breakfast tomorrow :).

    My question for Suzanne is: can I lessen the amount of oil I use? I feel like these come out perfectly but I would like to try substituing some butter for the oil? Maybe half and half? I didn’t know if you’ve tried that? I love these as the recipe is but I feel weird eating so much oil at once (which is weird b/c I eat a ton of organic butter). Is it “ok” to eat a lot of these? Thank you!! Great recipe. – Liz

    • says

      Yes, it does take a bit of technique to make sure there are no lumpy bits. I used this recipe rolled out beneath baking paper for a pizza base but you must cook it before putting the toppings on. It made a delicious pizza. If you want to use butter or half and half, I can’t see a problem with that but most breads are made with oil. I haven’t tried them with butter myself but I am sure it will work.

  4. says

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  5. Karen says

    Hello. I was wondering if you could substitute the tapioca flour for another flour? And if so, what? Thanks you, Karen

    • says

      I suspect you can’t substitute the flour in this case. Tapioca is a very particular flour which creates the gluten-like quality which makes the bun.

    • Maya says

      I’ve been experimenting with replacing tapioca flour with either arrowroot powder or else green bean starch – and I’m having exquisite results in both cases. Hope this helps. – Maya

      • says

        Arrowroot powder should work perfectly but I have never tried green bean starch. It would actually not be allowed on a low FODMAP diet because it is bean based but I am fascinated that it works in the same way as tapioca flour. Thanks for letting me know.

  6. stephanie says

    What can you subsitute the coconut flour with? and is the amount the same with whatever you end up using?

    • says

      Coconut flour is a peculiar beast and can’t be substituted easily in a recipe as it is much more absorbent than other flours. I would suggest trying this bread roll which is made just with tapioca flour:
      You will need to follow the link i the post but I remember they worked out well as a bread roll. I have made other bread rolls with just tapioca and they always work well. You might look around my site for some other ones – perhaps look under recipes/gluten free.

  7. Zoe says

    I made these recently and they were delicious. I noticed, however, that I wasn’t able to incorporate all of the oil into the dough while stirring and kneading, and that more oil seeped out while baking. They were also a bit gummy inside while perfectly browned on the outside ( I let them bake an extra 10 min; the oven was at accurate temp). Any ideas?

    • says

      Yes, I have oil seeping out too and try to incorporate it all and have reduced the oil a little. I don’t have any seeping out during the cooking though. It is necessary to work really hard on the kneading process to get the mixture homogenous so there are few of the more gummy bits which is the tapioca gel but I actually quite like having some of that gumminess. I don’t think cooking longer will affect that too much because it is the nature of tapioca flour and liquid when mixed and heated.

      • Zoe says

        This time I only used a scant 1/3c oil and did not have trouble incorporating the oil, or any seepage while baking. The inside “gumminess” was still present but I think it is due to the egg-to-flours ratio; it’s not tapioca gumminess. I actually enjoy all of the kneading required to incorporate the tapioca, since I miss kneading wheat bread. They are delicious, and I really enjoy having buns for my burgers, etc., again.

        • says

          I think I will change the oil amount in the recipe because it does work with less. I think the gumminess is part of the recipe and like you I love the flavour and the kneading process. I have another recipe I tried the other night which was very good. I want to make it one more time tonight to make burger buns and then I will put it on the blog if it is as successful.

  8. Gwen says

    Hi! Thank you so much for this! Your paleo rolls were delicious! Is it normal to:
    1) have a clumpy, non mixing mess when adding and mixing tube tapioca flour and oil?
    2) have a lot of oil left on the pan after baking?

    Thanks ! I’m a new, and grateful fan!

    • says

      Sorry, Gwen, I didn’t reply until today but yesterday my blog went down and I only got it up again late last night. Funnily enough the comment above yours asked the same questions so I will use the same reply: Yes, I have oil seeping out too and try to incorporate it all and have reduced the oil a little. I don’t have any seeping out during the cooking though. It is necessary to work really hard on the kneading process to get the mixture homogenous so there are few of the more gummy bits which is the tapioca gel but I actually quite like having some of that gumminess. I don’t think cooking longer will affect that too much because it is the nature of tapioca flour and liquid when mixed and heated.
      I hope that helps.

  9. Heather says

    The are really good but mine did not rise like yours did. Not sure what I did wrong. when you mix the tapioca flour in with the oil, water and salt is it really thick like a rue would look with to much flour? Let me know your thoughts on what I may have done wrong. They will work for a burger bun any day, even as the little flat disk I made….haha! Thank you

    • says

      They don’t really rise very much so just make the buns a bit thicker. Yes, the mixture is very gummy after being heated. Read a few of the comments above to see what my readers have said about their experiences in making these. try again and good luck. I love this mixture and it’s great for pizza bases too.

    • says

      A heated liquid is necessary to activate the tapioca flour so it becomes gooey and sticky to form the dough with the rest of the ingredients. Without the heat, this doesn’t happen. It’s fascinating to watch.

  10. Melinda says

    hi these look really good. Just wondering if one would be able to use an egg-replacer instead of eggs? We’re vegan. thanks :)

    • says

      They are really good. Chia seeds are a great egg replacement but I have never tried them in this recipe. You could give it a go with perhaps 1 tbsp of seeds. But I can’t guarantee the results – it would be an experiment. You might need a little more water to counter the loss of the moisture from the egg.

    • Zoe says

      I made these today using flax “egg” (2T ground golden flax, 6T boiling water, stir until gelatinous) and it worked just fine.

  11. Karen says

    Found the recipe by accident last weekend (thank you, StupidEasyPaleo) … made them, LOVED them, had them approved by the Diet Troll (aka our Trainer) as “sometimes” food. We can now eat “bread” again after having felt guilty everytime we slipped up and ate the real stuff.
    Thank you SO much for this recipe.

    • says

      I’m glad you liked it. Stupid Easy Paleo very kindly shared the link to my recipe so thank you from me too.
      This is a great bread roll. I love the tapioca flour taste and texture. It’s interesting to work with.

  12. kazy says

    This sounds like a great recipe but I need to substitute the tapioca flour (starch) for something else. I am on a grainless, low carb diet and Tapioca flour is really high in carbs and has no fiber or protein to it. What about flax meal, or Hazelnut flour, Soy or almond flour?

    • says

      Kazy, I am afraid that the tapioca flour is the key ingredient to making them what they are. It has a very particular property to it that makes the mixture gluggy. So sorry about that. These dietary restrictions are a pain but if they lead to better health then they are well worthwhile.

  13. Susan says

    These buns are amazing! I could easily eat them every day, however, due to the carb load, I do not! They stand up to anything I can throw on my burger, and my husband even shaped them like hot dog buns!

  14. Dorothy says

    Hi,your bergers looks so yummy.Can you please give me the ingredients in metric.if it possible thank you very much


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