My easy, 100% coconut flour bread rolls are (all humility aside) 4-ingredient miracles. Soft and fluffy, they are vegan, keto, oil-free, grain-free, nut-free, yeast-free, sugar-free & only 63 calories apiece.
Vegan Keto Bread Made with Coconut Flour (No Other Flours)
Typing while jumping up and down (for joy!) is tricky.
But that’s what I am doing, and it is all because of these remarkable bread rolls. They are
Any soft, fluffy, easy-to-make bread is worth excitement, but an egg-free recipe made with all coconut flour (no nut flour, seed flour, grains, or starches) explains why I can hardly stay seated as I type. I am sure you will jump out of your own chair to make a batch as soon as you learn all about them.
WARNING: the rolls are 100% swoon-worthy.
Toasty, tender, filling, and perfect with everything…what’s not to love about these quick and easy rolls? If you’re still unsure whether these rolls are as miraculous as I claim, consider that they are also:
Made with only 4 ingredients (plus water & optional salt)
Vegan (egg-free & dairy-free}
High in fiber (6 grams per roll)
Low in calorie (63 calories per roll)
Low-carb (2.8 grams net carbs per roll)
Phew, that’s quite a list for such humble bread! But don’t let the lengthy attributes of these rolls belie their simplicity, both in terms of ingredients and preparation. Read on to find out what you need as well as how to bake a batch.
The 4 Ingredients You Need
The golden-brown rolls pictured above are made (really and truly) with nothing more than the following ingredients, plus some tap water.
I like to add a small amount of salt, too, but it is optional/adjustable (i.e., it is not necessary to make the bread “work”).
You can add any number of additional flavors (I list some options near the end of the post) to the recipe. However, I recommend keeping your first batch plain (they are so good in simplest form).
Step by Step Instructions
The preparation of traditional yeast-risen, all-purpose flour bread rolls takes time and skill. These coconut flour rolls require neither.
Step One: Combine the Wet Ingredients and Psyllium.
Whisk the water, vinegar, and psyllium husk in a medium mixing bowl. Let the mixture stand for about 5 minutes to thicken. The psyllium mixture will set into a loose, pale, homogenous gel almost immediately. Give it the entire 5 minutes to set up.
Add the coconut flour mixture to the psyllium gel and stir until completely combined into a dough. The dough will be firm, yet moist.
Step Four: Shape the Dough into Balls.
Divide the dough into 6 equal pieces. If you are using a digital kitchen scale to divide the dough, each portion will weigh approximately 62 grams. Squeeze and roll the dough pieces into balls. Place the balls, spaced at least 2 inches apart, on a baking sheet lined with parchment paper.
Bake the bread rolls in a preheated 350F (180C) oven for 60 minutes until puffed, golden brown, and dry to the touch.
Transfer the rolls to a cooling rack and cool completely before eating.
These are some good-looking rolls!
How Do These Bread Rolls Taste?
I know that I am beginning to sound like a broken record but the texture of the rolls really is soft and fluffy. This is not ersatz bread; it is bread.
The flavor of the bread is neutral, with the faintest hint of sweetness (coconut flour has a natural sweetness).
Can I Make the Bread in Other Shapes?
This particular recipe does not work in larger sizes, and cannot be made into a loaf.
However, the rolls can be made smaller for snack-size bread bites (love, love, love). Here I’ve made the rolls half the size. Roll 12 dough balls, each about the size of a golf ball, and bake for 50 minutes instead of 60 minutes.
If the rolls do not turn out, it is most likely do to one of the following reasons:
Inaccurate measurement. The best way to ensure accuracy is to weigh your ingredients. If using dry measuring cups/spoons, it is extremely important to measure the coconut flour and psyllium husk by lightly spoon the ingredients into the measure and then level off with a knife. Measure the water using a liquid measuring cup (clear, glass or plastic) as opposed to a dry measuring cup.
Dark baking sheet. As a rule of thumb, always use a light-colored metal baking sheet. Dark colored baking sheets can overbrown baked goods (and burn the bottoms).
Baking soda issues. Be sure to use baking soda, not baking powder. Make sure that the vinegar (or lemon juice) is added to the recipe, it is critical to the rise of the rolls. Last, if your baking soda is several years old, it may have lost some of its power (i.e., time to get a new box).
Can I Use Something other than Coconut Flour?
No, not for this recipe. Coconut flour is unlike any other flour (most notably the ratio of liquid to flour needed in recipes). I have some other one-flour roll recipes coming in the days ahead, but the proportion of ingredients are dramatically different from this recipe.
Can I Use Something Other than Whole Psyllium Husks?
Yes. The one alternative is psyllium powder. Please see the recipe notes for adjusting the proportions. The same weight of psyllium is used (husks to powder) but the dry measurement is different (i.e., 1 tablespoon of psyllium powder is 5 grams, 1 teaspoon of psyllium powder is 4 grams).
Other gelling agents, such as flaxseed meal or chia seeds, will not work as substitutes for psyllium in this recipe.
Can I Use Something Other than Vinegar?
Yes, an equal amount of lemon juice or lime juice can be used in place of the vinegar. Also note that any variety of vinegar (e.g., apple cider, white, balsamic, etc.,) can be used in the recipe.
Can Additional Flavors Be Added to the Rolls?
Yes! Dry spices (e.g., cumin, turmeric, chili powder, smoked paprika), dried herbs (e.g., Italian herbs, basil, rosemary, oregano), garlic powder, onion powder, black pepper or finely chopped fresh herbs can be added in step 3.
My 100% coconut flour bread rolls are (all humility aside) 4-ingredient miracles. Soft and fluffy, they are vegan, keto, oil-free, grain-free, nut-free, yeast-free, sugar-free & only 63 calories apiece.