Grain-Free Rolls With Italian Herbs
This great recipe is from Michelle at paleorunningmomma.com. I have doubled the recipe, used a little less tapioca flour and half the garlic powder. Check her recipe for other fat options.
Grain-Free Dinner Rolls With Italian Herbs
Ingredients
- 1 cup blanched almond flour
- 1 1/2 cups tapioca flour
- 1/2 cup plus 2 tablespoons coconut flour, divided into 1/4 cup plus 2 tablespoons, and 1/4 cup
- 2 teaspoons dried chives
- 1 1/2 teaspoons Italian herbs seasoning
- 1 1/2 teaspoons salt
- 1 teaspoon garlic powder
- 2 teaspoons baking powder
- 1 teaspoon baking soda
- 2/3 cup light flavored olive oil
- 2/3 cup warm (not hot) water
- 2 tablespoons apple cider vinegar
- 2 large eggs at room temperature
Instructions
Line a baking sheet with parchment paper.
Mix all the dry ingredients together except the 1/4 cup coconut flour in a large bowl.
Place the water, oil and vinegar in a measuring cup.
Whisk the eggs in a small bowl.
Pour the liquid mixture over the dry ingredients and stir in. Add the eggs and 2 tablespoons of the reserved coconut flour and stir in. Let sit one minute. Sprinkle the remaining 2 tablespoons of coconut flour over the batter and stir in. Let sit 1 minute.
Form the rolls and set them on the parchment lined baking sheet. I use a ice cream scooper with a release that will make the dough fall out. I fill the scooper about 3/4’s full and this gives me 16 rolls. Mine are a little smaller than Michelle’s and I’ve cut the cooking time by a couple minutes. If you make less than 16 and they are bigger, cook them a little longer.
Brush the rolls with olive oil. Bake in a 350° oven for 23 minutes or until light brown on the bottom.
You can make crumbs for breading chicken with these rolls.
Process the rolls and a little fresh parsley in a food processor until they are crumbs.
Pound chicken breasts until they are about 1/2″ thick.
Salt and pepper both sides.
Place some grain-free flour on a a large plate or shallow wide bowl. Beat eggs on a second plate. Pour out the crumbs on a third plate. Dredge the breasts in the grain-free flour, then in beaten eggs, then in the crumbs.
Bake according to the Perfectly Baked Chicken Breasts recipe or cook in a skillet according to the Pine Nut Crusted Chicken recipe.
