Coconut Bread Rolls – AIP and Paleo

I missed bread during my AIP diet! Guilty as charged! Just wanted to remember the taste of baked flour in my mouth after almost 2 months of being on a strict AIP diet (in elimination phase).

So I put together some ingredients that gave me these delicious AIP bread rolls I’m very proud of!

Of course they’re gluten-free, egg-free and dairy free and they served me as a great side-dish for my delicious traditional Romanian “bucket meat”.

Here’s what I put in them (measurement unit in grams for flour and ml for liquid):

  • 180 g tapioca flour
  • 40 g coconut flour – I used my favorite from Swanson:
  • 2/3 tsp baking soda
  • 1 tsp ground Himalaya salt
  • 1 tsp garlic powder
  • 2 Tbsp gelatin for making a gelatin egg
  • 80 ml water
  • 1 Tbsp apple cider vinegar
  • 4 Tbsp olive oil, for brushing the rolls
  • 1 Tbsp thyme, for sprinkling over the baked rolls

Here’s how I made my rolls:

  • I first preheated my oven at 200 C or 400 F.
  • I mixed all the dry ingredients in a bowl until well combined (tapioca and coconut flour, garlic powder, salt and baking soda).
Dry ingredients before mixing
  • I then started working on my gelatin egg: I put the water in a small saucepan and sprinkled the gelatin over evenly, making sure it does not create any clumps! I let it sit for 5 minutes and then put the pan on medium heat for one more minute. I then started to stir slowly until I made sure it is all dissolved.
  • Once dissolved, I put the gelatin egg and the apple cider vinegar in the bowl with the dry ingredients and mixed them using a wooden spoon until dough was formed.
  • I let the dough rest for 5 minutes and prepared for creating my rolls by dusting some tapioca flour on my hands to make sure the dough doesn’t stick.
Dough ready for shaping
  • I then divided the dough into eight separate pieces, trying to make them all as equal sized as possible. I then modeled the pieces as rolls and placed them on the baking tray lined with a parchment paper, making sure there’s enough space between them.
  • Before putting them in the oven, I brushed them with olive oil until completely covered and baked them for 12 minutes. I then took them out and brushed them again with olive oil to make sure they turn to a golden color. I put them back in the oven and baked them again for another 12 minutes. Then I took them out and brushed them again with olive oil for the third time and let them bake for another 2-3 minutes or until their crust turned to golden.
  • After the last round of baking I took them out of the oven and sprinkled thyme on all the rolls.

They turned out delicious!

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