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Welcome to my blog. I create and share Allergen Free and Special Diet recipes (Paleo/Keto/Vegerarian and Vegan) to provide delicious options so no one is ever left out! Food is happiness and you’ll find a lot of that here! <3

Gluten and Grain Free Parker House Dinner Rolls 5 flavors!

Gluten and Grain Free Parker House Dinner Rolls 5 flavors!

This recipe was originally written for (and published in) my Cookbook Every Last Crumb! Its become a very popular recipe and every holiday in particular I tend to get tagged by dozens of people on instagram and fb with photos of these delicious fluffy rolls.

I really LOVE them too! So I felt inspired to take the recipe in 4 more directions and give you guys 5 amazing flavor variations. You’ll find below directions to make them the traditional flavor or : Garlic and Herb, Rosemary Black Pepper, Pumpkin Honey Butter and Cheddar and Mustard!

The original Parker house rolls recipe!

The original Parker house rolls recipe!

Parker House Dinner Rolls 5 flavors

Yield: 9 rolls per batch.


2 teaspoons instant yeast

126 grams raw honey (about 1⁄4 cup plus 2 tablespoons)

7 large egg whites

216 grams blanched almond flour (about 11⁄2 cups)

132 grams tapioca starch (about 1 cup), plus more for the work surface

166 grams potato starch or sweet potato starch (about 1 cup)

21⁄2 teaspoons xanthan gum or guar gum

1 tablespoon double-acting, aluminum- free baking powder

1⁄2 teaspoon kosher salt

128 grams Spectrum vegetable shortening (about 3⁄4 cup)

2 tablespoons apple cider vinegar

Melted salted butter, ghee, or mild- flavored oil, for brushing the rolls



1 . Preheat the oven to 375 degrees to warm it up as a “hot box” for the dough to proof. Oil an 8-inch square baking pan

2 . In a microwave-safe bowl, heat the honey for 5 to 10 seconds, just until it is lukewarm. (Be careful! It heats up very quickly.) Stir in the yeast and set aside.

3. In the bowl of a stand mixer, using the whisk attachment, whip the egg whites until frothy, about 1 minute.

4. In a separate bowl, whisk the almond flour, starches, xanthan gum, baking powder, and salt until blended.

5. Working in batches, slowly add the flour mixture to the egg whites while mixing on low speed until well combined.

6. Add the yeast mixture, shortening, and vinegar and mix on medium- high speed until a dough comes together.

7. It’s time to shape the rolls! Sprinkle some tapioca starch on your work surface. Scoop about 1⁄3 cup of dough from the bowl and drop it onto the dusted work surface.

8. Using your hands or an ice cream scooper, form the dough into a roll shape and place it on the prepared baking sheet. Repeat with the rest of the dough. If you find that you have extra space in the pan, use some foil to fill in the gap; you want the rolls to be touching.

9.Liberally brush the rolls with water and cover with a towel. Turn off the oven and place the rolls in the warm oven to proof for a total of 30 minutes. Leave the oven door open a crack for the first 15 minutes, and then close the door for the last 15 minutes.

10. After 30 minutes of proofing, remove the pan from the oven, carefully take off the towel, and brush the rolls with water again. Preheat the oven to 375 degrees.

11. When the oven is fully preheated, bake the rolls for 23 minutes, until firm to the touch and golden brown, brushing with melted butter or oil of choice halfway through baking. In the last 3 to 5 minutes, cover the pan with foil if you find that the rolls are getting too dark.

12. Remove from the oven and allow to cool in the pan, covered with foil. Store leftover rolls at room temperature in a sealed container, or freeze for later use. 


  • Garlic & Herb: Add 1 tbsp garlic powderOR 2 tbsp fresh garlic chopped and lightly sauteed in 1 tsp oil, and 1 tbsp Italian seasoning to the flour mixture. Sprinkle extra garlic on the tops of the rolls at the end if desired. 

  • Rosemary Black Pepper: Add 1 tbsp of dried rosemaryOR 1 tbsp fresh minced rosemary and 2 tsp of fresh cracked black pepperto the flour mixture. 

  • Pumpkin Honey Butter:Add 1 tbsp pumpkin pie spice and 1 cup ofraisins (optional) to the flour mixture. Enjoy with pumpkin butter. 

  • Cheddar & Mustard:Add 3 tbsp mustard powderand 1 cup shredded cheddar cheeseto the flour mixture. Add ¼ cup cheddar cheese to the tops of the rolls halfway through baking after the butter/oil/ghee. 


Egg Free: No

Nut Free: No

Dairy Free: Yes (if using Daiya cheddar cheese for the cheese roll)

Low Carb: No

Sugar Free: No




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