Grain-Free, Fluffy & White Bread Rolls {gluten free, paleo}








Fluffy. White. Chewy. Buttery.  

Bread—that food that brings people together around tables. The act of passing bread and butter is something familiar to all of us.  Bread is a staple, an almost sacred food to all cultures and generations.  Bread recipes from your grandmother have been passed down from generation to generation, always appearing at family gatherings or holiday parties.  Recipes, shapes and colors have changed over time, but since ancient days, bread has been served bringing people together to feast at the table and connect over food and fellowship.

I absolutely love bread, however when I was diagnosed with Type 1 diabetes over 2 years ago, I removed all grains, gluten and most starches out of my diet.  Bread of any kind—from crusty white French baguettes to sourdough sandwiches to dinner biscuits—is what I always miss the most.  I have been experimenting, trying, failing, and trying again to make the perfect dinner rolls. The ones that are slightly chewy inside and slightly crispy outside.  Light, fluffy and able to hold in your hands without falling apart.  Buttery, fluffy and white! Well, finally here are the perfect grain free bread rolls.  

{You can even use them to make my thick crust pizza!}

“To me, healthy eating is not about what I cannot eat, but rather creating the foods I love to eat with healthy ingredients in mind and sharing those foods around the kitchen table.”

These grain free, gluten free and paleo white dinner rolls have hints of buttery rosemary and salty parmesan bringing together a beautiful savory combination.  Why the addition or rosemary and parmesan? The rosemary to take away a slightly nutty taste, however you will never know these grain free dinner rolls are made with nut butter. And the parmesan to give the rolls that slightly crispy edge as you bit into the fluffy, light inside.

So come together, at your kitchen table, in your backyard, or sitting with friends and pass the bread and butter.  Gather around your kitchen table to feed your body and nourish your heart.  May you enjoy the delicious comforting smells and tastes of bread and butter once again!

{This recipe is featured with Smoky Pulled Pork Sandwiches found in A Backyard Summer, recipe ebook} 

Why Cashew Butter + Nutrition of Cashews

  • Cashews have a higher carbohydrate to fat ratio than most other nuts, making them a great grain-free baking base as your baked goods will stay together beautifully rather than crumbling apart.
  • I highly recommend using raw cashew butter as it will allow for white dinner rolls. Roasted and salted cashew butters will make your bread taste more “nutty” and also usually have added salt and low quality oils.
  • Cashews provide a great source of magnesium, a very important mineral for diabetes and blood sugar regulation.
  • Magnesium is an important mineral for cellular health supporting DNA synthesis and transporting information across cell membranes.
  • Nut butters are easy to digest and assimilate allowing your digestive system to work efficiently.

Grain-Free, Fluffy & White Bread Rolls

A fluffy, white grain free, gluten free and paleo bread roll.  A healthy, flour-less and simple dinner roll.  GAPS allowed bread recipe made with simple ingredients and starch free.

makes 8 rolls


  • 3/4 cup raw cashew butter (I recommend Artisana)
  • 1 egg
  • 2 egg whites
  • 2 tbsp butter, melted
  • 1/4 tsp baking soda
  • 1/2 tsp lemon juice
  • 1/2 tsp fresh rosemary, chopped
  • pinch of Celtic sea salt
  • handful of shredded parmesan cheese (I use Pecorino Romano*)


  • Preheat oven to 350 degrees F. Line a baking sheet with parchment paper.
  • In a mixing bowl, use a hand blender to whip egg whites until foamy peaks being to form.
  • In another bowl, use a hand blender to mix cashew butter, egg, butter, baking soda, lemon juice, salt and rosemary.  This will be very thick and sticky.
  • Fold in egg whites and mix until smooth. You want this to be well blended but still keeping the whites fluffy. (You will want to work quickly folding in the egg whites and placing the rolls in the oven as the egg whites will collapse with time, creating more “mushy” rolls).
  • Use a spoon to drop batter onto baking sheet. Sprinkle a small handful of parmesan over each biscuit.
  • Bake for 10 minutes then serve and enjoy immediately with butter.

This & That

  •  I highly recommend using Artisana raw cashew butter (found on Amazon)—it is creamy, smooth and white and will give you that fluffy, white dinner roll texture.
  • Once you begin making these, work quickly as the lemon juice, baking soda and eggs will begin to react together so you want to bake them as soon as possible.
  • When folding in the egg whites, be gentle but make sure that the batter is well mixed as you do not want any clumps.
  • I have reheated these rolls in the toaster oven the next day, however they are best served immediately.
  • *Pecorino Romano is a sheep’s milk cheese so if regular cow’s milk dairy bothers you, you might be ok with such a small amount.  If you cannot handle cheese, you may omit it, however, I recommend the addition!

{Shared on Gluten Free Wednesdays and Paleo Magazine}

leave a comment

  1. Mary says:

    Looks good! I want to try these but the cashew butter is pricey–have you ever tried making it yourself? I might try that so I can make these rolls. Thanks for the post and recipes! I love them.

    • Caroline Potter says:

      I am so glad you found the recipe! I have not tried making my own as I do not have the means to do so with my kitchen equipment, but I know that a lot of people do make their own! Would love to hear how it turns out 🙂

      • Tina Thorn says:

        just made these with homemade cashewnut butter that I made in my vitamix. tasted great! but not totally white

  2. Tara says:

    WOW WOW WOW, just made these and they are amazing! They taste like bread, have the texture of bread, I can’t believe it! My new go to bread roll recipe, thank you for your experimentation you have scored big with this one!

  3. Eva Worthing says:

    Amazing! I haven’t made a good bread recipe since I’ve become grain-free. I can’t wait to try this. I’d love for you to link up to Savoring Saturdays this week. The link will become live at 7 pm this Friday. you can link up here:

  4. Hi Caroline–These look fabulous! Love that they are grain free and starch free! Thanks for sharing on Gluten-Free Wednesdays!


  5. Linda says:

    Your rolls look great! Thanks for sharing them at Gluten-Free Wednesdays. Please remember to leave a link back. Entries that don’t link back are not highlighted or shared, so you don’t want to miss out! 🙂

  6. Cyndi says:

    Caroline, I am wondering if these could be made a little bigger and used as hamburger buns/rolls?

    • Caroline Potter says:

      You could try! However, they are so light and fluffy (as that is the texture I was going for) that I don’t know if they would hold together when you put a burger in the middle. Would love to hear your results!!

  7. SStefi says:

    Would this work with peanut butter , too ?

  8. MamaT says:

    Hello.. can this be made using cashew meal?

  9. Jenny Falcone says:

    This looks amazing. I am doing the Paleo diet due to high cholesterol and was told specifically no dairy. What else could I use in substitution to butter and cheese?

    • Caroline Potter says:

      Hi Jenny! Great you found my recipe and the paleo diet 🙂 You could use ghee (which is made from butter but removes most of the dairy component). You could also try palm shortening or coconut oil, although I haven’t tried those yet but am sure it would work! The parmesan is optional and I make them all the time without it, just gives it a nice extra touch. Hope that helps!

  10. Suzie G says:

    I love these. I’ve been making mini sandwiches with them, they hold together well.



  12. Victoria says:

    I’ve never felt the need to write a review until right now. These are amazing! Wonderful complement to my paleo beef stew and heat up well so I can continue to enjoy them! These are definitely going to become a staple in my kitchen! Officially hooked on this blog and can’t wait for your cookbook 🙂

  13. If I am allergic to tree nuts, is there ANY substitute for cashew butter? I know peanut butter is not typically the same consistency from trying to sub it in other recipes.

  14. […] wonderful with these grain free biscuits by Caroline […]

  15. […] wonderful with these grain free biscuits by Caroline […]

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