Vegan Gluten-free Dinner Rolls

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These Vegan Gluten-free Dinner Rolls are:

* Healthy and Delicious, taste just like regular rolls

* Gluten free, Dairy free, and Egg free

* Only needing 3 main ingredients

* Allergy friendly being also Soy-free and Nut-free

The first time I made these vegan gluten-free dinner rolls is when I cooked a Brazilian inspired dinner and discovered these tapioca rolls, called Pao de Queijo, that are a Brazilian staple. The great thing about tapioca rolls is that traditionally are gluten-free, the only main flour used is tapioca flour. However, if you go to Brazil or a Brazilian restaurant, you want to check to be sure their rolls are gluten-free, since some people tend to add wheat flour to the recipe.

Pao de Queijo are also made with cheese and eggs. However, since we have dairy, egg, and gluten allergies I had to try to make them without cheese or eggs. They turned out great and probably the best gluten-free vegan rolls.

Note: Even though these rolls taste similar to regular rolls, their consistency will be different. They will be more chewy inside and hard from outside.

Ingredients and Directions on How to make these Vegan Gluten-free dinner rolls

Ingredients you need:

Tapioca flour

Flax seed meal

Salt

Baking powder

Olive oil

Coconut milk

Blender

Mini muffin pan

Notes:

* Coconut milk can be replaced with water, however I found that the rolls’ texture is better when I used coconut milk.

* Tapioca flour can be replaced with arrowroot flour.

* If you can eat eggs, use 1 real egg instead of flax meal. In the recipe I used 3 flax eggs, however, use just one real egg if replacing. The rolls will be less chewy and fluffier.

* If you want a cheese flavor, add some nutrition yeast to the batter.

Directions on How to make Vegan Gluten-Free Dinner Rolls

Step 1

Turn oven on at 420 F degrees. In a bowl, mix 3 tbsp. of flax meal with 9 tbsp. of water. Let it sit for a couple of minutes.

Step 2

Add tapioca flour, olive oil, salt, baking powder, flax eggs, and coconut milk to a blender.

Step 3

Blend until everything is incorporated. The dough will be runny.

Step 4

Oil a mini muffin pan with olive oil. Add the batter to each muffin. If any of them remain empty, you can add a little it of water to each.

Step 5

Bake them at 420F for about 20 mins, until the top of the rolls is crunchy and hard. Inside, would be soft and chewy.

Step 6

You can serve these awesome vegan gluten-free dinner rolls with vegan butter, chia jam, or with a warm comforting soup like this potato and leek soup.

If you make something from Allergyummy, please comment below with questions and your experience. I would love to hear from you. Don’t forget to rate the recipe and tag me on Instagram @allergyummy or use the hashtag #allergyummy. Also, follow along on Pinterest and Facebook for more allergy friendly, healthy recipes inspirations.

OTHER VEGAN GLUTEN-FREE RECIPES YOU WILL ABSOLUTELY LOVE:

Vegan Gluten-free Apple Crisp

Gluten-free Vegan Vanilla Cake

Healthy Banana Cookies

5 from 2 votes

Print

VEGAN GLUTEN-FREE DINNER ROLLS (3 INGREDIENTS)

Prep Time

10 mins

Cook Time

20 mins

 

These Vegan Gluten-free dinner rolls taste like regular rolls and are so easy to make. They are perfect to have them with dinner or with some butter and jam. They are allergy friendly being dairy-free, egg-free, soy-free, nut-free, corn-free

Course: Side Dish

Cuisine: American

Keyword: dinner rolls, vegan gluten dinner rolls

Ingredients

• 1 1/2 cup Tapioca flour
  
  
• 3 tbsp Flax seed meal
  
  for flax eggs
• 9 tbsp Water for flax eggs
• 1 tsp Salt
• 2 tsp Baking powder
  
  
• 1/4 cup Olive oil
  
  
• 1 cup Coconut milk
  
  

Instructions

1. Turn oven on at 420 F degrees. In a bowl, mix the flax meal with 9 tbsp. of water. Let it sit for a couple of minutes.
   
   

2. Add tapioca flour, olive oil, salt, baking powder, flax eggs, and coconut milk to a blender.
   
   

3. Blend until everything is incorporated. The dough will be runny.
   
   

4. Oil a mini muffin pan with olive oil. Add the batter to each muffin. If any of them remain empty, you can add a little it of water to each.
   
   

5. Bake them at 420F for about 20 mins, until the top of the rolls is crunchy and hard. Inside, would be soft and chewy.
   
   

6. You can serve these awesome vegan gluten-free dinner rolls with vegan butter, chia jam, or with a warm comforting soup like this potato and leek soup.