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

43 Responses

  1. Help! What can I use in place of the applesauce? I’m not allowed to have apples or applesauce in my diet.

  2. The link for the oat flour takes me to almond flour. What brand of oat flour do you use? These look delicious can’t wait to try them. Thank you.

  3. These are incredibly delicious! We all LOVED them! I toasted mine with ghee and homemade peach preserves and had one for breakfast:) ~ my husband had one right out of the oven with ghee and then later in the day, made a sandwich:) ~ one left! I’m going to make another batch…hopefully, they’ll make it to the freezer;)

    5.0 rating

  4. They look good, Lexi! Have you ever doubled or tripled the recipe with success? I’m about to make the recipe “as is” for my family’s breakfast but suspect they’ll ask for more during the week. Wondering if increasing the batch size will change the quality of the final result.

  5. Thank you for this exciting recipe! I am wondering if when you tested your homemade oat flour, did you use a full size grinder or something like a kitchen blender? I’m tempted to tryb running it twice through our old wheat grinder for making finer oat flour, but want to make sure not to repeat a mistake you learned from.

  6. I used homemade oat flour that I made with my vita-mix… and these turned out GREAT!!
    I’ve been on the hunt for a good bread after having to eliminate almonds, wheat, rye, and yeast from my diet….all paleo breads have a base of almond flour and I was craving a toasted slice of for a long time. This satisfied every craving. I topped with vegan cream cheese, tomatoes, and salt and pepper! It would be good honestly as a mid day snack with any nut butter or just plain tbh. Even if I’m ever able to have wheat back in my diet, I would much rather have these!

  7. Would it work to just use oil instead of applesauce? Or do you have another thought? My partner cannot have apples right now and I don’t really want to give it a pumpkin flavor.

    1. Hi Lindsey!

      Unfortunately we have not tried that and can’t advise. If you do give it a try let us know how it goes!

  8. Just getting ready to put these in the oven. Hoping for the best, as the batter was really thick. Substituted flax eggs, so hoping that won’t drastically affect the results.

  9. Will these work if I use baking soda and cream of tartar instead of baking powder? I need to eliminate corn based products.

  10. Sadly, it was a fail for me. The flavor was great, but they were dense and rubbery in texture. Normally, substituting flax eggs works well in recipes for me. I may try it again, and add some extra liquid.

    1. Sorry the flax eggs didn’t work in this! Thanks for letting us know, that way we can advise others not to substitute the eggs that are in the recipe.

    1. Hi Laura, I’m confused. Where do you see almond flour in this recipe? This uses oat flour and tapioca flour.

  11. 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

  12. 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

  13. 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

  14. 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!

  15. 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.

    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.

  16. 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

  17. 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!!

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