
Another sneak peek recipe from Meals Made Simple for you guys! These gluten free sandwich rolls make packing lunches a breeze and hold up to sauces and juicy tomatoes, even after being in a lunchbox for a few hours. You can pull them out of the freezer on a rushed morning, so you can make a few dozen at a time and have them on hand at all times.
After a fan posted a photo on instagram of fluffy grain-free rolls using my sandwich bread recipe and English muffin molds, I decided to give it a go! I have lots of hamburger bun or sandwich roll recipes and they are continually evolving as I try new things or want slightly different textures or flavors for the various fillings we eat. The first ‘buns’ I made were my almond flour crusty rolls for my Chili Lime Chicken Burgers. Then I started playing with cashews and other flours and made these popular grain-free hamburger buns, which are also seen in my cookbook Against all Grain.
I love that both my waffles and the hamburger buns from Against all Grain use whole cashews because they are more readily accessible than cashew flour and I am also partial to the simple flavor of raw cashews over almonds. I have always loved those buns, but they do crumble a bit, so for my new book Meals Made Simple, I wanted to create something that was more sturdy and could be frozen in bulk and used to make a quick lunch or packed for a meal on the run.
I decided to combine attributes of all of my favorite past bun recipes and added a little arrowroot for stability. Arrowroot isn't something I use too often, as it is not great for those with active digestive diseases and I find it to be empty carbs, but I can tolerate it now in moderation and it really does do a lot for the texture. I am not able to tolerate any type of tapioca starch, so it is definitely preferable when I'm looking to make something a little more pliable or especially if I'm trying to make something nut or coconut free.
We use lettuce wraps still more often than not, but sometimes you just need a good gluten free sandwich roll with ‘real' bread and these can be used for just about anything. I keep a dozen in the freezer and send Ryan off with an egg sandwich some mornings or fill them with tuna salad or plain roasted turkey deli meat with all of the fixings. When I was pregnant with Aila, I craved pizza frequently and even used these buns to make little personal pizzas like my mom used to do for us with english muffins. So many memories of my time with her are strewn throughout this book. They're both painful and beautiful, and I am so thankful that I will forever be reminded of my daughter when I look through the pages or eat one of the recipes that we made together.
For more sneak peek recipes from Meals Made Simple, see the Shirred Eggs and Crockpot Paleo Thai Stew!
Maryea {Happy Healthy Mama}
I can’t believe how great these look! Amazing!
Sunny Brady
Your recipe says 7 ounces of cashews or 3 cups… Which is it? 3 cups of cashews weighs more than 7 ounces.
Dale Lynam
i don’t have a high speed blender, may i use a food processor? Thank you so much for this soon to be fav in my freezer!
Sally
Why not? It’s essentially doing the same thing.
Danielle Walker
Hi Dale – I have tried it using both, and I prefer the blender because the rolls rise higher and are a little less dense, but the food processor will work.
purplecat92
What is the carb count on these.
Katie Sluzas
just curious if you figured out the carb count??
Ruth Binneman
Hi. Thanks for this recipe! I hate substituting but in South Africa Almond milk is scary expensive! Could I use anything besides the Almond milk? Take care.
Theonette Venter
Hi Ruth, I’m also from SA, what would you use to substitute the arrowroot powder? Not sure if we get it in SA…
Ruth Binneman
Hi Theonette. Not sure what city you are in but I bought some Arrowroot powder at the Wellness Warehouse yesterday in Durbanville Cape Town. About R25. Dischem also has it 🙂
Almarie
I wanted to buy arrowroot one time and it was about R54 for about 100g Dischem. I certainly don’t think it is worth it. I stay away from grains and won’t bake anything because the cost is too prohibitive. Scary expensive, definitely. If I really wanted to, I’d use coconut , nut flours or maybe chickpea (chana/ gram flour). You can make your own almond milk and flour, as well as coconut.
Cheryl
Hi Ruth, I also live in SA and buy nearly all my Paleo products for baking etc from Faithfulltonature.co.za they deliver country wide. Almond milk is not too badly priced here, you can also try dischem for most things although they don’t stock Arrowroot as far as I know.
Ruth Binneman
Thanks for this Cheryl. Will definitely try some more purchases online 🙂
Sheynapurna
Almond milk is so easy to make if you have access to a blender. There’s a great recipe in Against All Grain cookbook
. Hope you can try it out. I make it at least twice weekly – it’s a staple and easy to make from raw almonds.
Rhea
I just made this recipe and I am very excited. I have not liked the past bread like recipes but I do like this one. I am excited to think I can have them in the freezer to last throughout the month for a quick sandwich for lunch. I used three cups of cashews which was quite a bit over 7 ounces.
Jennie Longhurst
What Sunny asked… A one pound bag (16 ounces) of raw whole cashews from Trader Joe’s says it yields about 4 cups. That would mean 3 cups would be about 12 oz, and 7.5 ounces would be a scant 2 cups. Online conversion says 3 cups is 15 ounces, a significant difference. I’m confused; could you clarify? I’m chomping at the bit to try this recipe, but the discrepancy in amount of cashews is far too great for me to hazard a guess on!
Kristen Reynard
I often use weight to measure my nuts and flours (precision counts when baking). There is a website convert-to.com where you can type in just about anything and get the conversion for it. Apparently 1 cup of raw cashews is equivalent to 5 oz. or 143 grams. I learned that the only thing that measures exactly 8oz / 1cup is water. Therefore 3 cups of cashews would be equivalent to just over 15oz.
Hope that helps!!
lucretianesbitt
Just pulled these out of the oven and the bottoms have a green tint. Husband says they smell like ammonia to him? They’re also very spongy so I’m thinking I did something wrong. Any advice?
Danielle Walker
Hmm I have no idea why that would happen! Did you use sun butter at all? That can often cause things to have a green tint. The ammonia smell I’m not sure about, possibly you are just not used to the smell of apple cider vinegar or maybe yours was bad?
Danielle
I’ve never heard of this! Did you use sunflower butter perhaps? That can turn things green. And the ammonia smell could come from the apple cider vinegar, but it’s harmless.
Jennie Longhurst
Thank you! I’m hoping Danielle can chime in also and clarify what amount she uses, 3 cups or 7.5 ounces (which would only be 1.5 cups according to convert-to).
Danielle Walker
Hi Everyone- I’m so sorry for the typo!! It is 3 cups, or about 17.5 ounces!
Danielle Walker
Hi Everyone- I’m so sorry for the typo!! It is 3 cups, or about 17.5 ounces! The weight was in there for those that want to use cashew pieces or to understand how full the cups should be because raw cashews can come in slightly different sizes.
Shannon Walla Sprague
Made these last night for hamburgers and they were awesome. Mine did not rise as much as the pictures, but they had a wonderful “bread” flavor. My favorite grain-free baking recipe yet (only been at it 8 months).
Heidi
I halved the recipe and did it in a “Whoopie Pie” pan for mini sandwiches or sliders.
Toni
The recipe says 17.5 ounces, not 7.5 ounces
Jennie Longhurst
Yes, it got edited to correct the original error that a few of us had commented on. Now I can make these! Bread is the one thing I really miss in grain free eating 🙂
Toni
Oh, I get it now…I was wondering why everyone was reading it as 7.5 oz…now I know. Thanks for clearing that up Jennie 🙂
Amy R
I made these. I used 3 regular cups of cashews. They are AMAZING. They aren’t crumbly at all–strong and sturdy. I LOVE these and will make them fairly often (a baked good is still a baked good AND a little over 3 cups of cashews in bulk is around $15. Definitely awesome that it makes 10. I will make them every month to build up—if they last that long!
Marianna
Today I made bread that was posted by Danielle on May 21 19 2012 it turned out the beautiful late I will keep on making it the recipe is simple easy to follow in the bread comes out very well
Alesha
Can i do almond flour instead of coconut? I cant have coconut flour
Jeanette
Can you omit the cashews?
shari
I substitute macadamia nuts.
Tanya K
Can any other nuts or something else be substituted for the cashews? These look amazing but my husband is allergic 🙁
Jennifer
Could I use a jumbo muffin tin instead? I don’t have English muffin rings.
Kate
Could I make this into a loaf instead of the muffin rings? I imagine I’d have to adjust the bake time? Sorry… EXTREMELY knew at baking in general… Thanks in advance!
Danielle
Yes, a loaf would work but the baking times would vary.
Shannon Williams
These look so awesome but, ugh, NUTS! I am certain coconut milk would work over the almond milk but not sure how sunbutter would sub out for the whole cashews. Both kids schools have gone nut free, so I am struggling to transition for straight gluten free to grain free. Ideas?
Jennifer Gagnon Proctor
Same issues here 🙁
Danielle
If you subbed out sunflower seeds or pumpkin seeds (not sunbutter) it would work the same. I would hesitate to use sunbutter because the texture might not be the same… but who knows? You can always try. I have successfully used pepita seed flour (made from grinding pepitas myself in a magic bullet) in place of any nut flour.
Kathy Stockbridge
Do you have the nutritional information for this recipe? I tried importing it into MyFitness Pal, but it is coming up with a ridiculous number of calories, carbs, etc.
Danielle
We do, as it is from Meals Made Simple! Per roll (makes 10): 227 calories, 13.9g total fat, 3.2g saturated fat, 9.5g protein, 14.5g carbs, .5g sugar, 1.8g fiber. ~Eileen
Katie
high in protein and fat, low in sugar…? love it! Makes me think they’d be quite satisfying, and I might feel less guilty (cheap?) by using so many eggs and expensive cashews lol.
Brenda
Whatcan I use if I don’t have English muffin rings? Would love to try this recipe.
Tara
So for all of you who want to try these and don’t have English muffin rings, I found another option. I was in a hurry to make these because we are going out of town tomorrow and I don’t have time to order the rings from Amazon; and the few local stores I checked at didn’t have them. So I purchased the 24 piece glass storage containers by Anchor Hocking since not only can you bake in them, you can also store/freeze in them and I’ve been looking to get some anyways. I used the 4 (2) cup containers and the 4 (1) cup containers and just greased them up really well with coconut oil. I figured it would be good anyways because my husband and I have 2 little ones so the smaller size would be perfect for them. They came out beautifully, although I didn’t watch the time, I just kept checking on them and had to pull the smaller ones out first. Still, it was totally worth it. So if you’re in a pinch and without rings, it would be worth a shot to try it.
Cindy
I appreciate the option to omit the arrowroot flour for we GAPS people out here.
Cathy Foster
No muffin rings – unemployed – so made 10 rings from “foodservice foil sheets” I already had – from Costco (they still carry). Folded one sheet over/over to a make a long, one inch strip. Then formed a circle to the size I wanted – then overlapped ends and used staples to hold together. You can also use a large paper clip (will stick up past top edge) to hold overlapped edges together. When muffins are cool remove the paper clip and unwrap the tin foil from around the muffin. Gently wipe any crumbs left on tin foil rings with wet dish rag – and reuse. They store nice-n-flat too. BTW, use cashew PIECES (get for $3 a pound) and found using 3 and 2/3 cups of PIECES works for me and muffins come out great.
Mari Davis-Milani
Beautiful n you’re so inventive!! You need “shark tank”!! Lol
Melisa
To make these with pre-ground cashew meal, how much meal would I use?
Danielle
I would suggest weighing your cashew meal.
Jean Grey
Danielle, would it be possible to substitute potato starch for the arrowroot powder?
Danielle
I do not use white potatoes so I am not sure if you can sub potato starch but it’s worth a try!
Heidi
Danielle these are fabulous! Just made them tonight. My son has autism and we follow a paleo diet to help him and your recipes are the best. Thank you!
Judy
I have these in the oven right now and they look perfect! I’m so excited to finally have a bun for burgers, sandwiches, etc. Thank you for this awesome recipe!
Margaret
Is there a way to make these, or your muffins, without eggs? I have a grandson with multiple food allergies. Thank you
Danielle
I don’t think you could sub eggs in this recipe as they are what bind it and help them rise. My rule of thumb is never try to sub eggs when the recipe calls for 3 or more.
Katie
I am very new to grain-free baking (I.e., I haven’t tried it yet haha), but I have noticed in many recipes using raw nuts that they need to be soaked overnight before using them. Something about phytic acid, I think? I don’t see in this recipe any instruction to soak the cashews before using them… ?
Danielle
Hi Katie- Cashews aren’t as high in phytic acid, plus I find once nuts are cooked/baked they don’t bother me as much. That being said, a lot of people esp those on GAPS soak and dehydrate their nuts before using them in recipes such as these.
Katherine
Can I turn the batter into a loaf instead of individual rolls? Sorry, i just looked and this question was asked and answered. Does anyone know how to adjust the oven temperature and baking time for a loaf? Thanks!
Danielle
Most likely but I’m not sure about baking time.
Mindy
I’m allergic to cashews. Would almonds work instead?
Danielle
I would suggest raw macadamia nuts or blanched almonds! Just use the weight measurement instead.
Mindy
Thank you so much, I’m allergic to most nuts, only almonds and peanuts will do – I’ll give the almonds a try. Thank you 🙂
Pat
I’M allergic to cashews is there something else i can use?
Danielle
You may be able to substitute blanched almonds, but I haven’t tried it!
Nieki Neill
Does this bread have an eggy flavor?
pcjae
No. There is no eggy flavor. I make these quite often.
Cadoline Aston
Hi Could i use cashew nut butter instead of raw cashews if so how much? Thanks
Danielle
I haven’t tried it, but it would likely work!
Cadoline Aston
Do you know how much id need? Thanks
Lauren
Can I use coconut milk instead of almond milk? Allergic to almonds! 🙁
Danielle
Yes that should work in this recipe!
Danielle
Raw cashews will give you a more mild flavor and a lighter texture. Lightly roasted will still work, the rolls will just come out a bit different. 🙂
Mi Win
I want your book, I want your book, I want your book, I want your book,
Daniele Fowler
Can the coconut flour be replaced with anything else?
Danielle
Unfortunately, there aren’t many 1 for 1 subs for coconut flour. Coconut flour is extremely absorbent and there aren’t many other flours out there like it. I would suggest looking for a coconut-free recipe!
Daniele Fowler
Thanks!
Danielle
Yes! I can keep mine in the freezer for up to 6 months!
Dani
Hi, I would like to make Russian piroshki, a stuffed bread. Would this recipe work?
Danielle
Maybe! I’m not too sure as I’ve never tried it but you could give it a go! 🙂
pcjae
The link to the English Muffin Rings is not working. Also, the link in your “shop” area isn’t working. As I was looking for different ones to purchase I was wondering which size would be the best since I couldn’t find 3″ ones. Were the ones you recommend exactly 3″? (I can’t find where I already posted this question, though I tried a month or two ago. Sorry if this is a repeat. I don’t see a response or my question.”
Danielle
Hi Jill- Thank you so much! Unfortunately, it seems as if they have stopped making that brand. Here’s another brand that makes some rings that I love. https://amzn.to/1PpSvZP
pcjae
Oh good! I ordered those the other day, and they should arrive tomorrow. Thanks!
KimRaber
I am truly amazed by these! I really did not expect them to be as light as they are. I was prepared for something much denser, like a focaccia. I have been paleo for over a year now and have not tried any breads like this. This is the first recipe I’ve tried and I’ll be sticking with this. I truly can’t imagine a better paleo bread. No, they aren’t “fluffy” but that’s really not what I’m looking for. I’m eating one with a juicy hamburger right now! Thank you!
Danielle
So glad to hear they worked for you!
mainer_d
I made these tonight and they were absolutely fantastic! What is the best way to store these?
Danielle
In the fridge!
Jennifer Whittier
Can you sub almonds for cashews in this recipe? I have a daughter with a cashew allergy.
Danielle
Unfortunately, I don’t think almonds will work. You could try macadamia nuts though!
Joy Full
Will I be soaking the cashews first? (before I add to the recipe)
Danielle
Nope! I always specify to soak them if needed in a recipe. 🙂
pottery59
Note: I substituted coconut milk for the almond milk 1:1 and they came out great! Also, my blender died so I had to use my Ninja. I went longer than a total of 45 seconds. Next time I will try this recipe using macadamia nuts as they are milder tasting.
Danielle
Great note! Thanks. So glad it worked out.
Carla Sade
Oh my gosh , I LOVE these. Going on my second batch already. They turned out perfect and held together like other breads, which really surprised me. Thank you so much, Danielle!
Danielle
You’re welcome! I’m so glad you like them 🙂
Salina Autumn
Am I able to use cashew butter instead of the raw cashews? If so how much?
Danielle
It would work, I’m just unsure of the amount as I haven’t tried it out.
Sheila Manzanilla
Would this work as hot dog buns?
Danielle
It would be difficult to get it in that shape and I don’t think it would be the right texture. You could surely try though!
Sheila Manzanilla
Ok, I will do some experimenting and let you know how it turns out. Thank you!
Molly
About how long should I process the ingredients until it should be very smooth? I’m new to food processors and using cashews this way. It looks more like a batter than a bread dough. Did I already make a mistake? Maybe I can still fix it?
Danielle
It will definitely be more batter like! That’s normal 🙂 And it depends on the food processor, but it should be about a minute or so. Just until there are no chunks of cashews and it’s very smooth!
laguuna
Hi Danielle, I wonder if you use psyllium husks or powder? I think it works well for texture in some bread recipes. Just wondering if there is a reason why I haven’t found it in your recipes…
Danielle
Here’s a great article about psyllium husks from The Paleo Mom. https://www.thepaleomom.com/the-verdict-on-psyllium-husks-not-paleo/ She explains the “pros” of it and the “cons”… which for people with autoimmune conditions, such as myself, the cons outweigh the fewer pros.
Alexis Rae
What would make a good GF substitution for coconut flour? My son has a coconut allergy. Thank you!
Jen
Is it possible to use other nuts? walnuts, almonds, etc. Or at least sub some of the cashews? thx!
Katie
I made this yesterday and it ended up being very eggy in taste, is that normal? Or did I do something wrong 😫