Mini Wheat-like Rolls

(or loaf!)

My goal in creating this recipe was to keep carbs as low as possible by minimizing the amount of almond flour used while also creating a texture that wasn’t eggy, but was soft and tender on the inside and a bit crusty on the outside.

Mini Wheat-like Rolls

Kristie Sullivan
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Servings 8
Calories 121 kcal


  • 1/3 cup oat fiber or 3 tablespoons coconut flour
  • ½ cup almond flour
  • 2 tablespoons psyllium fiber powder
  • 2 teaspoons baking powder
  • ¼ teaspoon salt
  • ¼ cup unsalted butter melted
  • 2 large eggs beaten
  • 2/3 cup water very hot but not boiling


  • Preheat the oven to 350 degrees. Line a baking sheet with parchment paper.
  • Mix the oat fiber, almond flour, psyllium husk, baking powder, and salt in a large bowl, using a spatula to combine.
  • Add the butter and egg to the dry ingredients and stir into a thick batter. Slowly pour the water into the mixture, stirring as you add it.
  • Shape the dough into 8 rolls and place 2″ apart on the baking sheet. Bake 30-35 minutes. To test for doneness, tap the roll with your finger. It should be firm and make a hollow sound. There’s a higher risk of under baking than over baking this bread.
  • Let cool for at least 15 minutes before serving.


To make this bread as a loaf, grease an 8.5-inch by 4.5-inch metal loaf pan and line with strips of parchment to make removing the load easier. Increase baking time to 48-54 minutes. While the loaf is a bit “thin” compared to store-bought bread, it’s delicious, especially when slathered with butter. Use it as toast, make a grilled sandwich, or make a French toast treat for yourself.
If you use coconut flour, the texture is a bit softer than if you’re using oat fiber. If you use oat fiber, the only brand I recommend is LifeSource.
This recipe can be dairy-free if you use coconut oil instead of butter.


Nutrition Facts
Mini Wheat-like Rolls
Amount per Serving
% Daily Value*
* Percent Daily Values are based on a 2000 calorie diet.
Tried this recipe?Let us know how it was!

Categories: Recipes

2 replies »

  1. I am making this recipe this morning, trying to find a new roll for Thanksgiving. The batter (I am using coconut flour instead of oat flour) and the batter is very runny, so I thought perhaps the recipe is typo wrong, maybe 2 tablespoons not 2 teaspoons, so I added enough to amount to 2 tablespoons. The batter is thicker, but not near enough to roll into a ball. I don’t want to waste ingredients, so I am putting on parchment like one big roll, its probably 6 inches wide. I am sure I measured everything correctly. If you can help, please let me know, Sincerely Renita Heiman,

    • I am sorry you had trouble with this recipe. It was updated to a more appropriate amount of coconut flour – 3 tablespoons, though the texture is best if you can use the oat fiber.

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