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Quick-Mix Almond Dinner Rolls | Cooked | Gluten-Free | Oil-Free | Grain-Free

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These dinner rolls have a light crust, soft and chewy inside, slice well, and don’t crumble under pressure. Hearty yet pillowy (in between a down and memory foam pillow, that is), they’re constructed with almond flour, whole almonds, psyllium husks, and a few other supporting ingredients… making them hard to resist and sure to complement any meal. If you’ve ever been intimidated by the idea of making rolls from scratch, don’t be! It’s a really simple process, especially this recipe. With a grand total of 8 ingredients, I assure you that there is nothing complicated or exhausting here.

gluten-free vegan grain-free oil-free quick-mix almond dinner rolls

They’re fantastic on their own, slathered with a bit of vegan butter, or dunked big time into a bowl of piping hot soup. In fact, for lunch, I served us up a bowl of creamed potato and cauliflower soup, nesting a dinner roll right in the center. I then drove my spoon through the edge of the roll, down into the soup, lifting out a perfect bite. Quite Amazing. Simply Amazing. Trust-me Amazing! Since I have established how tasty they are, let’s quickly run over a few of the ingredients I used.

The Key Ingredient — Psyllium Husks

Psyllium contains a high level of soluble dietary fiber as well as insoluble fiber. Insoluble fiber adds bulk to your stool and helps it pass through your digestive system more quickly. Soluble fiber helps stool pass through the intestinal tract by absorbing water from your stomach and intestines, turning the fiber into a gel consistency (think of it almost as a lubricant). A quick note: when increasing your fiber intake, it is important to increase the amount of water consumed during the day.

All of what I just shared isn’t what makes psyllium the key ingredient for this recipe. There’s a little food biology going on. First off, psyllium reinforces the protein structure in the dough, so the dough is holds air bubbles. Secondly, psyllium binds water, making the dinner rolls moist and chewy (rather than dry and crumbly). The bottom line — this recipe won’t work without it.

gluten-free vegan grain-free oil-free quick-mix almond dinner rolls

Psyllium Husks – Quality Matters

Psyllium husks come in different grades of purity (nothing else added) which affects the color of the husks, which range from brown to off-white color. The higher the purity level, the lighter the psyllium husk. So, whenever you’re purchasing psyllium, look for the highest purity level you can find.

Here are some high-quality psyllium husk options that I recommend.

Almond Flour and Whole Almonds

Plant-Based Milk

Vegetable Bouillon Paste & Miso

I used both of these as umami flavor enhancers… translating to a “pleasant savory taste.” Both are optional, and other seasonings can be used to customize the flavor of these dinner rolls. You can replace the bouillon paste with bouillon powder or perhaps with Italian seasoning.

Chickpea Miso (pronounced mee-so) Paste

Well, that about sums things up. May these dinner rolls be a delicious addition to your next meal. blessings, amie sue

gluten-free vegan grain-free oil-free quick-mix almond dinner rollsIngredients

Yields 5 (1/2 cup measurement) rolls


  1. Preheat the oven to 450 degrees (F) and line the baking sheet with parchment paper.
  2. In a small bowl, combine the plant milk and apple cider vinegar; set aside for 10+ minutes so it can curdle (think buttermilk).
    • I used oat milk in my dinner rolls.
  3. In a food processor, fitted with the “S” blade, combine the almond flour, whole almonds, psyllium husks, and baking soda. Process until the whole almonds break down.
  4. Add the vegetable bouillson and miso, along with the “buttermilk.”  Process till well combined.
    • If the batter seems a bit too wet, allow it to sit for 10 minutes. If the plant-based milk you use is cold from the fridge, it will take longer for the psyllium to active and thicken up.
  5. Scoop the batter out onto the parchment paper-lined baking sheet.
    • I used a 1/2 cup ice cream/cookie scoop, making sure to level it off.
  6. Bake for 16 minutes until lightly brown.
    • When baking for the first time, monitor the cooking time since ovens can cook a bit differently.
  7. Immediately transfer the rolls to the cooling rack so the bottoms don’t get soggy.
  8. Store on the counter in an airtight container for roughly 3 days. These also freeze and thaw well.

2 thoughts on “Quick-Mix Almond Dinner Rolls | Cooked | Gluten-Free | Oil-Free | Grain-Free

  1. LF says:

    My husband says “amazing”!!  The Almond Dinner Rolls came out beautifully.  They are light and very bread-like.  

    A couple of substitutions: 4 Tsp of psyllium husk powder for 4 Tbsp of psyllium husks  (I plan to switch to the husks as soon as I finish the powder, also I wasn’t sure what the conversion was, but I found something on-line). I didn’t have the bouillon so I added 2 tsp of Hacho miso.  

    The homemade almond milk curdled just as you said with the ACV.  I later used a bit of the almond milk mixture to dissolve the miso. The batter was perfect as in the recipe (not too runny or too stiff) without needing to add anything at the end. 16 minutes on 450 was perfect as well.  

    I’m happy that there’s minimum baking soda in this recipe.  I actually am not against yeast, especially the wild kind that you get in a sourdough recipe.  It breaks down the grains like fermentation or a probiotic would.

    Thank you for this recipe.  My husband enjoys some bread with his breakfast on Saturdays and I haven’t been able to find a decent tasting gluten-free bread. I found a sprouted sourdough spelt bread that was ok but has gluten. Now he can have this!

    • amie-sue says:

      Thank you so much Lily for sharing your experience with us! And great job on the substitutions made, working with what you have on hand! My kind of gal. :) Bob just informed me today that I need to make more bread as he has worked through his rations. haha Have a blessed holiday. hugs, amie sue

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