Easy Gluten-Free and Nut-Free Rolls

If you love my popular paleo sandwich bread recipe, but are looking a gluten free nut free bread recipe, it’s finally here! The BEST Nut-Free Bread! It’s fluffy and perfect for a sandwich, french toast, or anything you’d love a slice of bread for!

The BEST Nut-Free Paleo Bread

Gluten and Nut Free Rolls

I am so excited we finally perfected a nut-free version of my classic sandwich roll recipe that is loved by so many of you. Whether you are allergic to almonds, or want to send a nut-free bread in a school lunch box, you will absolutely love this nut-free alternative made with nut-free flours! The texture is just right. It will be your new favorite bread recipe.

gluten free nut free bread

This gluten-free sandwich bread is just like a classic roll! This nut-free version uses oats so if you avoid oats/oat flour, make my classic paleo bread here.

Watch the video here:

I love making sandwiches with my:

gluten free rolls as a sandwich

Use this nut-free gluten-free bread recipe in:

  • Sandwiches
  • French Toast Sticks
  • Homemade Croutons (recipe in my cookbook)
  • Toasted for Bruschetta (recipe in my cookbook)

Italian sub on a roll stacked up


Easy Gluten-Free and Nut-Free Rolls

  • Author: Lexi
  • Prep Time: 7 minutes
  • Cook Time: 15 minutes
  • Total Time: 22 minutes
  • Yield: 4 1x




  1. Preheat oven to 350°F.
  2. In a bowl combine oat flour, tapioca, baking powder, and dash of sea salt.
  3. Add in eggs and apple sauce and mix to combine.
  4. Grease round molds or large mason jar lids and place on a greased baking sheet.
  5. Pour batter into molds until it just barely reaches the top.
  6. Bake for about 15 minutes, or until a toothpick comes out clean (see note).
  7. Let cool slightly, slice in half, and serve.
  8. Store in the refrigerator.


We tested this with homemade oat flour and store-bought oat flour, which is much finer, and preferred the texture with the store-bought version. We don’t recommend making this with homemade oat flour.

Baking time might vary slightly based on how thin or thick you make your rolls.

I use round molds or mason jar lids, and it yields 4 fluffy sandwich rolls.

If you want my classic bread made with almond flour, go here.


  • Serving Size: 4
  • Calories: 132
  • Sugar: 1.7g
  • Sodium: 149mg
  • Fat: 3.7g
  • Saturated Fat: 0.9g
  • Carbohydrates: 18.7g
  • Fiber: 2.2g
  • Protein: 6.3g
  • Cholesterol: 82mg

Did you make this recipe?

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August 6, 2018

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Join The Discussion

46 Responses

  1. Greetings! I have a loaf pan in the oven now baking. Can’t wait to try it. FYI, I tried clicking on the 2 x and 3x but it did not change the measurements in the recipe. Glitch? or Operator (me) error lol?

  2. SO easy, SO delicious, perfect texture, not “eggy” tasting, no bitter or off after-taste. I make them in mini bread loaf pans and slice them up for tiny sandwiches for the kids’ lunches, or simply slice in half for sandwiches for myself or serve whole for buns. I added a bit of monk fruit sweetener and vanilla and they make a phenomenal pancake. Thank you for this recipe!!

  3. These were a disaster for me but the 5 star review is for the taste! Mine stuck to the molds (even with them sprayed with avocado oil) and they overflowed. But the flavor is great! Best ones I’ve had and they don’t have that eggy flavor. I will work on perfecting them so they don’t look like a complete mess next time.

    5.0 rating

    1. I don’t think that would be the best substitute. I’d go more with a fat such as oil, but even then I’m not sure it would work.

  4. Please i leave in an area with no access to tapioca flour and apple sauce, is there an alternative.

    1. The only alternative would be possibly arrowroot flour. If you can’t buy applesauce, you can make it? Pumpkin puree would be an alternative, but then the rolls would defintely taste like pumpkin.

  5. Could you make this with just the egg yolk? I have a nephew with tons and tons of allergies, including egg whites. He also has juvenile arthritis, so has to be on a special diet. It’s been extremely hard finding things to make or buy that the poor guy can actually eat! Hoping someone can let me know. Thank you 🙂

    1. Hi Kate. It *might* work, but we haven’t tried. If I were to experiment, I’d suggest starting with at least 4 yolks in place of the 2 eggs. Please let us know if it works!

  6. Hi Lexi,
    I prepared your recipe but didn’t have oatmeal flour so I used gluten-free flour instead and the buns turned out great!
    Thank you for the easy recipe!

    5.0 rating

  7. Finally!!! An easy gluten free bread recipe with limited ingredients. I wasn’t sure how to bake them “in the round” so I used an 8×8 pan. I topped mine with chia seeds, onion salt and hemp seeds….yum. I also made my own oat flour in a food processor…seemed to turn out just fine. Any more suggestions on how to bake in a bun shape?

    5.0 rating

  8. These are so good! Thank you so much for the recipe. Now, I can have sandwiches and burgers. Yay. Any tips on how to slice them evenly?

    5.0 rating

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