When I was a kid, my mom used to mock me every time I would try to cook something (or to do anything in the kitchen for that matter). That’s because she always said she wanted me to be much more than a housewife and she did her best in offering me the wings to aim high. So she would always make fun of me having two left hands when it came to cooking 🙂 But now look at how life turned all my priorities upside down, and forced me into cooking and experimenting in the kitchen, as a part of my AIP diet! Don’t tell anyone but I’m really proud of my new lifestyle and of my cooking skills today 😀
Today’s story is about a new AIP bread recipe:
So I made AIP bread rolls, this time using cassava flour and tapioca starch. They are a bit different than the previous AIP bread recipes I made, as cassava flour tends to give baking a bit of crunchiness compared to other types of flour. Anyway, I like a bit of crunchy, as it reminds me of toast that I sometimes miss 🙂
Here are the ingredients I used for the bread rolls:
130 g cassava flour
4 Tbsp tapioca starch – I used my favorite from Bob’s Red Mill:
2/3 tsp baking soda
1 tsp ground Himalaya salt
1 tsp garlic powder
2 and 1/2 Tbsp gelatin for making a gelatin egg
100 ml water
1 Tbsp apple cider vinegar
4 Tbsp olive oil, for brushing the rolls
1 Tbsp thyme, for sprinkling over the baked rolls
And here’s how I made my AIP bread rolls:
I first preheated my oven at 200 C or 400 F.
I mixed all the dry ingredients in a bowl until well combined (cassava flour and tapioca starch, garlic powder, salt and baking soda).
I then started working on my gelatin egg: I put the water in a small saucepan and sprinkled all 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 all together using a wooden spoon until dough was formed.
I let the dough rest for 3 minutes and prepared for creating my rolls by dusting some tapioca flour on my hands to make sure the dough doesn’t stick.
I then divided the dough into five separate pieces, trying to make them all as equal sized as possible. Don’t worry if the dough may crumble, just try to smooth their edges as even as possible using your fingers, for being able to put them in the pan as whole rolls. I flattened the rolls a bit (like in the photo) and placed them on the baking tray lined with a parchment paper, making sure there’s enough space left between them.
Before putting them in the oven, I brushed them with olive oil until completely covered and baked them for 10 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 10 minutes. Then I took them out and brushed them again with olive oil for the third time, sprinkled thyme over them and let them bake for another 2 minutes or until their crust turned to golden.
They turned out DELICIOUS! Their consistency is a bit different from the previous AIP breads I baked, as the cassava flour tends to make them a bit crunchy. So they reminded me more of toast than of regular bread 🙂
Anyway, I liked them so much that I used them for making tapas with prosciutto, which is one of my favorite AIP appetizers.
Now getting back to our recipe, I should first tell you that since I’ve been on AIP, I really missed appetizers (we like to call them tapas). And while I previously made AIP appetizers using sweet potato as the base, I couldn’t help but wondering what replacement I could find for bread or toast that I’d been using before this diet.
So I tried a very simple combination of plantain flour, olive oil, salt and water and baked the mixture. What turned out was an excellent AIP bread lipia that can can be used with any AIP compliant topping to create the perfect tapas.
Here are the ingredients I used:
200 grams plantain flour – I used this flour from NuNaturals:
3 Tbsp olive oil
150 ml water
Pinch of salt
And here’s how I made the lipia:
I preheated the oven at 400 F or 180 C.
I mixed the flour and the salt in a bowl and added in the olive oil to the mixture. I then added in the water bit by bit, while continuing to mix. What formed was a dough that was easy to mold.
I placed the dough on a baking sheet and using another baking sheet that I put on top, I pressed it until I made it thin enough. Like this thin:
I placed the baking paper in a baking pan and put it n the oven, where I left it for about 20 minutes. After 15 minutes I checked it regularly to avoid it getting burnt.
When taken out of the oven, it should come out crunchy on the edges and just a bit puffy in the middle.
With all the modesty I can tell you it was tastier than any other AIP bread I’ve tried so far. I ate mine with thin prosciutto slices on top but you might as well top it with any other AIP compliant ingredient (guacamole, offal pate, bacon, etc). You can also eat it as it is because mine is salty enough that I tastes like a biscuit – I like my food saltier 🙂
I managed to obtain this nice AIP bread by using only 4 ingredients. I’m so proud of the recipe I could scream for joy! That’s because I needed a new bread replacement that I could use as basis for appetizers (I used to eat a lot of bread before, so I’m constantly researching and testing the AIP bread sector :).
Here are the ingredients I used:
1 cup plantain flour
1/2 cup filtered water
5 Tbsp olive oil
pinch of salt
And here’s how I made the small breads:
I first mixed the dry ingredients in a medium bowl (flour and salt) and then poured in 3 Tbsp of the olive oil. I mixed everything well and added in the water bit by bit and mixed continuously, until I obtained a dough that is ready to mold.
I then formed small round shapes about the size of a nut, and used a parchment paper to flatten them in a shape that was as round as possible and the thickness of a straw (they need to be as thin as possible to make sure they cook well in the middle).
In a larger frying pan, I put in another Tbsp olive oil and let it heat for a bit. I placed in the round dough breads and let them cook for 3 minutes on each side.
They’re very tasty to serve while still hot (warm) or at least the same day you make them. I used them for making bruschetta with prosciutto crudo but you can top them up with just about anything AIP compliant (guacamole, bacon, liver paté, etc).
They took me a total 20 minutes to prep, including frying.
Note! I tried to save them for the next day but they hardened a bit and were not so tasty like when I had cooked them. I suggest you eat them the same day you cook them.