AIP Bread Rolls Recipe [Paleo, Keto, Egg-Free, Nut-Free]

• Gluten free
• Paleo

• Baking & Spices

  • 1/4 tsp Baking soda
  • 6 tbsp Coconut flour
  • 1 tbsp Italian seasoning
  • 1/2 tsp Salt

• Oils & Vinegars

  • 2 tbsp Coconut oil

• Desserts

  • 2 tbsp Gelatin

• Liquids

  • 6 tbsp Water, HOT

Found on paleomagazine.com

Ingredients

• 2 Tablespoons coconut oil, melted
• 6 Tablespoons coconut flour
• ¼ teaspoon baking soda
• 1 Tablespoon Italian seasoning
• ½ teaspoon salt
• 2 Tablespoons gelatin
• 6 Tablespoons hot water

Directions

• Preheat the oven to 300 F (150 C).
• Mix together the coconut oil, coconut flour, and baking soda.
• In a separate bowl, whisk together the gelatin and hot water to create your gelatin egg.
• Pour the gelatin egg into the coconut flour mixture and combine well.
• Add in the Italian seasoning and salt to taste (you can taste the mixture to see if you want to add more) and mix well into a dough.
• Use your hands to form 2 small rolls from the dough, place the rolls on a baking tray lined with parchment paper, and bake in the oven for 40-50 minutes until the outside of each roll is slightly browned and crispy like youd typically find in a regular bread roll.
• Let the rolls cool down before serving so that the gelatin sets a bit and can hold the roll together. Enjoy at room temperature with some ghee or coconut oil.
• This recipe can be doubled, tripled, etc. if you want to make more AIP bread rolls at the same time.

Nutrition