Servings: 8 rolls 1x
Ingredients
- ¾ cup tapioca flour (also known as tapioca starch)
- ¼ cup coconut flour
- ¼ cup almond flour (may substitute ¼ cup flax meal to make nut-free)
- 3/4 tsp. baking soda
- 1/8 tsp. baking powder
- 1/4 tsp. sea salt
- 1/3 cup warm water
- 1/4 cup coconut oil or Pure Indian Foods ghee, melted
- 1 flax egg** (1 Tbsp. flax meal + 3 Tbsp. water)
- 1 tsp. apple cider vinegar
- Seeds for topping (such as chia seeds, sesame seeds, flax seeds)
Instructions
- Preheat oven to 350°F.
- In a medium bowl, add the tapioca flour, almond flour, coconut flour, baking soda, baking powder and sea salt. Mix to combine.
- Mix in warm water and melted coconut oil OR ghee.
- Next add the flax egg and apple cider vinegar. Continue mixing until well combined or until a soft, slightly sticky dough ball is formed. Let the dough set for just a few minutes to allow coconut flour to absorb the moisture. This will make handling the dough much easier.
- Next, with hands, form dough into 8 small round or oval shaped dinner rolls and place on baking sheet.
- Brush the tops of each roll with melted ghee or coconut oil and sprinkle with seeds if desired.
- Bake for 13-16 minutes. Check rolls after 13 minutes. Over baking the rolls will dry them out- so watch them closely.
- Remove from oven and cool for 10-15 minutes before serving.
Notes
**To make flax egg. Combine 1 Tbsp. flax meal + 3 Tbsp. water and let set for 10 minutes.
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Nutrition Information
- Serving Size: 1 roll
- Calories: 130
- Fat: 9 g
- Sodium: 250 mg
- Carbohydrate: 11 g
- (Fiber: 2 g
- Sugar: 0 g)
- Protein: 1 g