Paleo Bread Roll

11 Mar, 2020

This is the first paleo roll that I made back in 2012. I do not like the eggy taste in bread and rolls, and I wanted to make a salty, delicious roll which can be a good base for my paleo sandwich.

These turned out great and I still make them quite regularly. Just a note to be sure to let them cool down before you cut into them. The consistency will be completely different once you let it cool down. Depending on the occasion I like to play around with the size, you can make them a little smaller for entertaining or a little bit bigger for a filling sandwich.

Paleo Bread Roll

Prep Time15 mins
Cook Time40 mins
Total Time55 mins
Course: Breakfast, Lunch
Keyword: bread, paleo
Servings: 6 buns
Author: Andrea


  • 40 gram psyllium husk
  • 360 ml water
  • 2 tbsp olive oil
  • 2 tbsp cashew butter or hazelnut butter
  • 80 gram macadamia nut flour or hazelnut flour
  • 60 gram arrowroot flour
  • 1 tsp baking soda
  • 2 tbsp chia seed
  • 1 tsp dried herb mix Italian or Provencal, it's optional
  • 1 tsp himalaya salt


  • Preheat the oven to 200°C and place baking paper to your baking tin.
  • Mix psyllium husk with water, wait 3-4 minutes till the texture turns elastic (like jelly).
  • Mix flours with baking soda, chia seeds, salt and your favorite dried herbs.
  • Add 2 tbsp olive oil and 2 tbsp nut butter to the elastic psyllium husk and mix.
  • Add dry ingredients to psyllium mix and knead by hand for 2-3 minutes.
  • Section the dough into pieces and make 6-8 rolls.
  • Put them into the oven on a baking tin and bake for 40-42 minutes.
  • Do not eat it immediately after baking, wait until it’s cold as the consistency will still be slightly jelly-like while still hot.