Gluten Free Grain Free Soy Free Bread Rolls
- Posted on February 11, 2014
- in All Recipes (Gluten|Grain|Soy Free), Blog Posts, Paleo Recipes, Uncategorized, Vegetarian Recipes
- by GGF Gourmet
For the last three years, I have essentially avoided bread. The processed stuff is just not great for you and is always grain-based (why does it matter if it it has “gluten free grains?” Read more about being on a true gluten free diet here.)
Then I found the Julian Paleo bread. However, after spending $10 per loaf, I wasn’t pleased. In fact, in my humble opinion, it was just awful. It reminded me of the “old style” gluten free breads that were just like eating cardboard! I had realized long ago that I just didn’t need the carbs, so I decided to save my money and not buy bread that was expensive and less than tasty.
There are other grain free recipes out there, but I stay with things that are simple, inexpensive, and easy for the average person. This recipe hit the mark in all categories!
*Disclaimer: This is NOT a recipe for a loaf of bread or sandwich bread. I tried to make this recipe into a loaf size and it didn’t work – I’ll keep trying, but for now at least you have some rolls!
I am thrilled to share this recipe with you! I hope you enjoy it as much as I did. Let me know what you think!
- 3 cups tapioca flour (or starch)
- 1 1/2 teaspoons sea salt
- 1 cup whole milk
- 3/4 cup olive oil
- 3 eggs
- 1 cup grated Parmesan cheese
- PALEO OPTION: Change out the whole milk to full fat coconut milk (unsweetened). Eliminate the parmesan cheese. The rolls will be not be puffy as in the picture below.
1) Preheat the oven to 375 degrees
2) Use butter to grease 12 mini muffin cups
3) Place all of the ingredients in a blender (depending on the strength of your blender, you may have to divide it into two batches, or be sure to space out the liquid ingredients). Pulse and blend until well combined.
4) Fill muffin cups 3/4 full with batter
5) Bake 15-20 minutes or until golden and puffed.
6) Sprinkle with Parmesan cheese if desired.