Paleo AIP Bread Rolls (Gluten-free, egg-free, EASY!)

paleo aip bread rolls whole and one cut open with honey

Paleo AIP Bread Rolls (Gluten-free, egg-free, EASY!)

Paleo AIP Bread Rolls are perfect for holidays, lunch or brunch gatherings, casual sandwich buns and as sides with dinners. You'll LOVE the inside texture of these, how they rise perfectly -- and the traditional bread they are that does not betray the egg-free nature of the recipe. This recipe is also nut-free, cassava-free and Gluten-free.

Course Bread, Side Dish

Cuisine American

Keyword aip, aip bread, bread, bread rolls, dinner rolls, holiday, paleo, rolls, sandwich bread, Thanksgiving

Prep Time 15

Cook Time 35

Total Time 50

Servings rolls

Calories 208kcal

Author Megan

Cost $4

Equipment

mixing bowl
electric mixer or hand mixer , or it's okay to mix well by hand if you don't have a mixer
small baking dish 6.5"x4.5" or similar (pretty small), or use a larger pan, and they will spread more. I have also used a 6" round baking pan to create triangular shaped biscuits, see photos, if you prefer
dough scoop is helpful but not necessary

Ingredients

1 cup green banana flour plus more for dusting the dough, about 2 Tablespoons more, divided
⅔ cup coconut milk not cold OR tiger nut milk for coconut-free (For non-AIP, also okay to use other milks.) It's very important that the milk is not cold. It needs to be room temperature or warm-room temp. I like Aroy-D brand best because it's natural, always creamy, but does not separate into a hard top layer; it's homogenized, so it's easy to use in recipes.
¼ cup tiger nut flour <-- This brand
6 Tablespoons water room temp not cold, warm or hot
3 Tablespoons oil : avocado or MCT oil; Probably olive oil is fine, too.
2 Tablespoons coconut flour optional For coconut-free, add 2 more Tablespoons tiger nut flour.
2 Tablespoons gelatin Use discount code BEAUTIFUL10 for 10% off your entire order.
1 Tablespoon coconut sugar (This ingredient is not included for sweetness. Rather, it helps to create the right tenderness and moistness of crumb.)
2 teaspoons lemon juice or apple cider vinegar
½ teaspoon baking soda
½ teaspoon sea salt

Instructions

Preheat oven to 350° F. Choose your pan/baking dish (See Equipment section above Ingredients for size and shape options). Grease with oil, and optionally line with parchment paper.
Put the 2 Tablespoons green banana flour (it will be used for rolling/dusting the dough) on a plate or in a bowl. Set aside.
In a large mixing bowl, combine: 1 cup green banana flour, tiger nut flour, optional coconut flour, gelatin and coconut sugar. Add the baking soda and sea salt, and stir to combine.
In a small mixing bowl or 2 cup measuring dish, such as Pyrex, combine wet ingredients: room temp. coconut milk, water, oil and lemon juice/vinegar.
Pour the wet ingredients into the dry, and mix well to combine. I use handheld electric beaters. Beat for a total of about 50 seconds: after the batter comes together, go another 15 to 20 seconds. It will look slightly whipped. I start at the lowest speed, and then increase the speed to medium the final 10 seconds. (Note: If your coconut milk is on the warmer side, your dough will be on the softer side. It's better that it's neither too warm nor too cold so it's easy to form into rolls.) Use a spatula to scrape down the sides of the bowl. Allow dough 5 minutes to thicken.
Use a 2-ounce scoop, slightly heaped, to get 6 easy equal portions. Or, if you don't have the scoop: Use a knife or spatula to cut it roughly into 6 even sections (or 5 if you're using a small round cake pan). The consistency of the batter is not quite as firm as dough (more like light fluffy thick batter), so if you don't have the scoop, use the spatula and/or 2 spoons to scoop it up; and place in the small plate/bowl of green banana flour. Put some green banana flour in your hand as needed. Roll the dough over so it's coated and easy to handle.
Then roll it in your palms gently (it's light and fluffy, but soft) to create a ball, shaking off any excess flour. Place first roll into the prepared baking dish. Repeat with remaining mounds of dough.
Bake in preheated oven about 40 minutes, until puffed, browned a bit, firm on the outside, not too soft when pressed with a finger, and a toothpick inserted into the center of one comes out clean. (Larger pans will create flatter buns, so will cook more quickly. Check for done-ness at 35 minutes.)
Cool on rack, then un-mold from pan. Gently pull rolls apart from one another, and serve, or use to make sandwiches etc. (Round pan pictured in this last photo.)

Nutrition