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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.
Table of Contents
- Vegan Keto Bread Made with Coconut Flour (No Other Flours)
- Recipe Benefits
- The 4 Ingredients You Need
- Step by Step Instructions
- Bake!
- How Do These Bread Rolls Taste?
- Can I Make the Bread in Other Shapes?
- Troubleshooting
- FAQ
- More Coconut Flour Breads to Try (& Love):
- 100% Coconut Flour Bread Rolls {vegan, keto, 4 ingredients} Recipe
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
- Soft
- Fluffy
- Undeniably bread-y
- Easy to Make (make that super easy)
- And…made with 100% coconut flour (no other flours or starches!)
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.
Recipe Benefits
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}
- Keto
- Paleo
- Oil-free
- Yeast-free
- Sugar-free
- Grain-free
- Gluten-free
- Nut-free
- Xanthan gum-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.
- Coconut Flour
- Whole psyllium husks (I have an option for using psyllium powder)
- Baking soda
- Cider vinegar
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.
Step Two: Mix the Dry Ingredients.
While the psyllium gels, whisk the coconut flour, baking soda and (optional) salt in a small mixing bowl until blended.
Step Three: Mix the Dough.
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!
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.
Troubleshooting
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).
FAQ
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?
Update 11/10/21: I do not advise using psyllium powder in place of whole psyllium husks. I have not tested the recipe with psyllium powder. Theoretically it should work, but several readers have reported problems with using psyllium powder. Stick with whole psyllium husks for the best results.
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.
Happy baking!
More Coconut Flour Breads to Try (& Love):
- Keto Vegan Coconut Flour Bread {oil-free, grain-free}
- 4-Ingredient Coconut Flour Bread {vegan, keto, oil-free}
- Coconut Flour Cauliflower Bread {vegan, keto}
- 2-Ingredient Coconut Flour Tortillas {vegan, keto, oil-free}
- 3-Ingredient Sweet Potato Tortillas {Grain-Free, Vegan}
100% Coconut Flour Bread Rolls {vegan, keto, 4 ingredients}
Ingredients
- 1 and 1/4 cups, 310 mL water
- 1 and 1/2 teaspoons cider vinegar
- 2 and 1/2 tablespoons, 13 g whole psyllium husks (do not use powder)
- 2/3 cup 75 g coconut flour
- 1/2 teaspoon baking soda
- 1/4 teaspoon fine sea salt, optional/adjustable
Instructions
- Preheat oven to 350F (180C). Line a large baking sheet (light, not a dark baking sheet) with parchment paper.
- In a medium bowl, whisk the water, vinegar, and psyllium husks until blended. Let stand for 5 minutes to thicken.
- In a small bowl, whisk the coconut flour, baking soda and (optional/adjustable) salt until blended. Add to the psyllium mixture and stir until completely combined into a stiff but moist dough.
- Divide the dough into 6 equal portions (each roughly 62 grams). Squeeze and roll each portion into a ball. Space the dough balls at least 2 inches apart of the prepared baking sheet.
- Bake in the preheated oven for 60 minutes until the surface of the rolls is golden brown and appears dry.
- Transfer the rolls to a cooling rack. Cool completely.
I made the rolls for the first time and they turned out being raw in the middle. The same thing has happened with the coconut flax bread. I could try the metric measurements and weigh the ingredients.
Hi Ed,
I’m so sorry that the coconut rolls and chia rolls are having some issues. Quick question: did you make six rolls? I just want to make sure you did not make bigger rolls. Possible causes for the middles not cooking through: (1) It could be a matter of simply needing to bake longer (due to differences in oven temp); (2) convection oven. I test all of my recipes in a traditional oven (radiant heat). Convection heat can cause issues with untraditional breads like this (grain-free, vegan, psyllium husks). The fan heat of convection can make the bread or rolls puff quickly (rather than a slow steady rise), leaving a dense, gooey center; (3) measurement issues. I strongly recommend weighing ingredients, especially for untraditional baking. Coconut flour can be especially tricky to measure with cups since it is so light a powdery. I hope you give them a second try! Cheers.
These worked really well! They did stick to the steel baking sheet,but were easily unstuck with a wooden spatula,so no need for toxic parchment paper!Looking forward to trying your millet bread next,great website!
I am so glad you like the rolls, WIT! And welcome, let me know if you have any questions about any other recipes. Cheers 😊
Hi,can I just bake these directly on a steel baking sheet?I would rather not use parchment paper as they can contain siloxanes,PFA`S,and other chemicals.
Hi WIT,
Yes, you can! They might stick (slightly) ti the baking sheet, but it should not be a problem. Cheers 😊
These were a delight. Thank you. 🥖
Excellent, glad you like the, AD! Cheers 🙂
These turned out absolutely nasty…sorry!
I was looking forward to eating buns I can have now, but they are completely raw from the inside and that’s after baking them for 70 mins. I love to bake and I bake often. This is a very simple recipe and I also didn’t swap any ingredients. Not sure what went wrong. Too bad I have to toss them. The ingredients are very pricey where I live 😕
Hi Helen,
I’m sorry that your rolls did not turn out. I love these rolls, so I can only guess what could have gone wrong. Did you weigh the ingredients? Divide the dough into 6 rolls? I ask the latter because you mention the insides were raw after 70 minutes. I cannot imagine why they would be raw if they were the small size required for the recipe. Also, checking that you used whole psyllium husks, not psyllium powder.
This is my 3rd time making these rolls! We love them! Simple recipe made without almond flour and yeast, just what I was looking for!
Thank you!
Hooray, that’s great, Kim, so glad you like the rolls.
Hi Camilla,
Thanks for this recipe, I love the taste and texture of these breads. They remind me of a lot of Brazilian cheese bread that I used to love, Pão de Queijo. On my second batch, I added a little but of nutritional yeast for some cheesey flavor. Excellent! But I will make the next batch plain, or perhaps with some cinnamon because I love eating these for breakfast with coffee. Thank you!
Camilla, these rolls are marvelous. I was’t sure what to expect since I have not tried many coconut flour recipes. They are delicious! I love the crunchy crust and the soft inside. They are perfect as mini sandwich rolls or for breakfast with my cup of coffee. Many many thanks, I will make these often.
I am so happy you love the rolls. Carolina!
Camilla, you do not only have a great website – you also have great followers!
Best idea ever to make a crust instead of bread Rolls.
SOOOO delicous, absolute FAVOURIT! Celebrating a Pizza feast on my own. Love it- many thanks!
I agree, Agatha! And I am so glad they’re advice to use these rolls as a crust worked out so well!
I used the psyllium husk powder and it worked but needed extra water and vinegar and dash more soda. I will look for the whole psyllium flour. Thx
I am so glad to hear that you were able to make it work with the powder, Coleen–thank you for sharing your adaptations to make it work. 🙂
Camilla, these are INCREDIBLE! I have been missing bread, so much, and cannot eat oats and almonds. It is so hard to find vegan GF options that do not include these! These rolls are dreamy and came out just like your pictures. Thanks you from the bottom of my heart for this easy to make, EPIC recipe!
You are so welcome, Kyla! I am thrilled that you have bread in your life again, too!
This recipe is amazing!! I made the rolls and they turned out perfectly! I saw another comment about pizza and was like oooo and tried that next! Again PERFECT! I followed the suggestions to bake par bake first so after shaping the dough into a round crust shape (with Italian seasoning and garlic powder added in) popped it in the oven for 30 mins. Then topped with sugar free pizza sauce, vegan cheese and mushrooms and ???????????????? by far the best gluten free, nut free, egg free, dairy free pizza I’ve made … and I’ve tried at least 50 recipes!
THANK YOU!!
Oh my goodness, that sounds so good, Amber! Brava! I am humbled by your kind comments 🙂
@Camilla, you NAILED this!! <3 <3
Oh wow, thanks so much, Amber 🙂
@Amber, thank you SOOOO much, splendid idea and my best Gluten free Pizza ever!!!
Just came across this recipe and tried it last night. They turned out great and I enjoyed one with peanut butter just this morning. Thank you for the recipe.
Oh, that’s wonderful Deana! So glad to hear they worked out well.
Mine were totally raw inside after an hour. Followed the recipe 100 %. Don’t have problems with the oven temperatur when making other stuff. Also, they rose a little in the beginning, but then they shrunk back to original size. I see that others have the same problem and wished that someone had found the problem so that I could make the rolls work.
Hi Charlotte,
I am so sorry to hear that you had problems with the rolls. Quick checks:
(1) is it possible that you made the rolls bigger than indicated in the recipe? I am trying to imagine why they were totally raw after more than an hour of baking.
(2) was the oven preheated? Or did the rolls have to sit for awhile before baking (for the oven to heat up)? I ask because that is a reason why some people have deflated bread and rolls (the leavening–in this case, baking soda) will begin to lose its rising power if the rolls are not put into the preheated oven immediately after shaping (the vinegar and baking soda begin reacting immediately to create a rise).
I used 1 and 1/2 tablespoons of whole psyllium husk powder in this recipe and it turned out perfectly. The crumb of the rolls was just moist, not raw at all, but it did turn a light shade of purple. I knew that going in, though, since I’ve been baking gluten free now for the better part of a decade.
Hi, How to fix the result of gummy inside?
Hi Yen! I am sorry your rolls turned out gummy, they definitely should not be that way. They have chewy interiors, but not gummy. It could be several reason: (1) if you made the rolls larger (they need to be divided into 6, kept relatively small); (2) the measurements may have been a little bit off (a scale is the best way to measure coconut flour, in particular); (3) your oven may not run hot enough.
@Camilla, these came out really good, thanks for the super clear instructions (I don’t bake much).
@Camilla, should I adjust the temperature to 190c?
Hi Yen,
I suggest checking your oven temperature with an oven thermometer (they are inexpensive) to see if your oven runs hot or low. If it runs low by 10 degrees, for example, adjust the temp up by 10. Was everything else the same as recipe (I suggested some other possibilities for problems with not cooking through)? Also, just want to make sure you are baking in a regular oven (not a toaster oven or airfare).
2/3 cup is 150g not 75g as you wrote, so which is correct?
Hi Halshka,
I think you might be confusing volume and weight. 150 ml is typically the amount listed on glass measuring cups for liquid volume. But individual ingredients vary tremendously by weight. One tablespoon of coconut flour is 7 grams. 2/3 cups is 10.66 tablespoons. Multiple 7 grams by 10.66 and you have 74.62 grams (rounded up to 75 grams). I hope that this helps!
These are awesome. I’m wondering if you have a single serving version of these that you can do in the microwave?
Hi Pamela! So glad that you like these rolls ( am a little nutty for them, too). I have not, but I am thinking I need to give it a try (soon!).
are these rolls larger than your vegan white bean rolls? Thank you so much! I’m just trying to find the one with less calories. ! Can’t wait to try!
Hi Lam! They are roughly the same size 🙂
@Camilla, lovely! Thanks for the response!
@Lam Anh 🥰
So I made these and they came out pretty spot on. I’d like to make them bigger (hamburger bun size). Can just split them into 124g size buns instead of 62g? Or are there adjustments that need to be made?
Hi Mike,
I am so glad these turned out spot on–go you! I think that the 124 g size should be ok, but anything larger might literally fall flat and/or not cook through. I think that the hamburger bun shape will really work to your advantage (bigger diameter, lower height). You can still shape into a ball and then flatten on a baking sheet. I would start checking at the same time as the smaller rolls, adding more time as needed. I would love to know how it goes!
additional.just cut them open and despite an hours cooking they are totally raw inside,but as seen in your pictures look correct on outside.interestingly a website that did extensive powdered vs whole husk.the powdered rose more every time.i had whole but no rise at all anyway.
Did you use the powdered form? I am not familiar with the site you mentioned (powdered vs. whole husks), but from what I have determined from my own baking with unusual, grain-free and gluten-free flours, that it very much depends on the recipe/ingredients and that there is no universal truth to equal substitution of one for the other in every kind of recipe.
hi.i tried this recipie and followed it exactly.fresh coconut flour,in date soda tested in vinegar foaming like a geiser.psyllium husk fully gelled in water,oven preheated. yet they didnt rise even a single millimeter.i had them formed and baking in a few mins of mixing the two bowls.im dumbfounded,what went wrong.
Hi Andy—I am so sorry that the rolls did not turn out. It is very strange that they were raw after baking for an hour in the oven, and that there was zero rising. I am baffled myself. I can only guess at one of the following: (1) If they did not rise at all, perhaps you forgot to add the vinegar ? Even the most experienced bakers can make a mistake (I have made plenty !); (2) perhaps your oven temperature is off (perhaps runs a little bit low)? I make these rolls often for my family, so I am not sure what the issue could be if not these two options.
Thank you so much for creating such unique recipes. I’m vegan and also have celiac so i find it very helpful (:
I am so happy you like these, Netta!
I got these to work using ‘fiber supplement’! These turned out really well, given that I had to make do. My store is out of psyllium husks, so I (gulp) used 13 grams of psyllium-based unflavored ‘fiber supplement’. I let it stand for about 15 minutes instead of the 5, and it gelled up pretty well. I also had to use my toaster oven, which may or may not have been reliably at 350*. After an hour of baking they were a bit underdone or a touch gummy inside, but entirely enjoyable nonetheless. I’ll make these in the big oven and use about 15-18 grams of supplement next time.
Lacking the flavor of the husks, I increased the salt to 1/2 tsp. That helped, but will definitely add herbs next time.
Thanks for the great base recipe!
How clever are you, Karen! 😊 Way to make it work with what was available–thanks so much for sharing, I am sure that will come in handy for other readers in the same situation.
I am glad you were able to get it to work with the toaster oven. They can wreak havoc on breads, especially unconventional breads with psyllium (the smaller size of the oven can make the top of the bread pull away from the rest of the loaf or roll. It’s true with convection ovens, too).
Thanks again, Karen!
Well they’re all gone now, I ate most of them with a bit of butter and jam, which was ok. But when I put a little cut of grilled chicken breast inside one, and a little bbq pulled pork in another, they were DIVINE! The cutest, most delicious sliders. When I make these again, I’m going to add a smidge of tahini to give a little toasted sesame flavor, and then make them a little flatter to use a little hamburger buns.
Karen!!! That sounds beyond fabulous. I would love to know how the tahini addition goes, that sounds so good!
I can’t believe I made these, it’s the first time I’ve ever made any bread type item in my life. They came out nice and the taste is so yummy. I need to go eat another one with some almond butter and a bit of jam in a wee bit.
Hi, Im not fussed on coconut do they taste like coconut?
Hi Debra,
They have a very faint coconut flavor.
this is the BEST! ive made some other coconut flour bread recipes and they were goopy and weird. these came out soooo good.almonst too good, I want to eat a whole bunch of them lol
Help! Last two times came out over-cooked on outside and raw on inside. Have tried them in three different ovens. Ingredients new. Let wet mix sit for five minutes. Baked at correct temperature. First time I made them I think I did not have psyllium and has someone bring some after I mixed rest. They came out hollow-like inside and delicous!! Stuffed them with sloppy joe.
Hi Hannah,
Are you using whole psyllium husks or powder? For the first batch (that turned out well), you added the psyllium much later? Did you use the same kind of psyllium for each batch?
Can I bake this as a whole bread loaf instead of rolls ?
Hi Annupamaa,
Alas, no, not for these rolls— they need to be made relatively small to work. I have made them a little bit bigger, but they won’t work as a larger loaf,
I do have some coconut flour loaves on my site— just type coconut flour bread into the search bar 😊
I’ve been looking for a super simple coconut bread roll and glad i stumbled on this! i did the keto bread roll but almond flour is expensive than coconut flour LOL! will definitely try this one next time. am so happy to see your selection of coconut flour recipes.
These turned out great! They’re a huge hit with us, especially as we’re not eating regular flour at the moment! I was wondering if you think it’s feasible to add some maple syrup to sweeten them a little?
I loved these as little rolls. Would they work as a pizza crust?
Hi Jessie,
Umm, that sounds brilliant (and also, why did I not think of that???) Yes, I think that would be great. I would bake it (as a crust) befor adding the toppings so that it does not get soggy.
Thank you for this recipe! I practice Bhakti Yoga and my club had a Kirtan on Ekadashi, which is a day where one fasts from grains and beans. I made these and they were a hit! So moist and fluffy. I added oregano to add a pop of flavor.
Oh wow, that is wonderful to hear, Lucas! Thanks for sharing 🙂
These look so good! Do you think they’d work as a burger bun?
Ooh, I think might work, Sara! I would flatten somewhat rather than balls, probably close to same baking time 🙂
These as delicious as you say they are.
Thank you,
Finally, a keto roll that doesn’t taste like an egg sponge. These were SO GOOD – texture and taste! I only wish they were bigger!
I am looking forward to making these rolls tomorrow! I want to add the onion and garlic powder. How much would you suggest I add.
Hi Randee! I think up to 1/2 teaspoon of each would be great 🙂
Love this recipe!!!
I am thrilled that you love them, Roberta!