April 05, 2017
As the weather begins to cool and we start to eat more comforting foods, soups and stews we begin to crave more carbohydrate filling foods.
There's a certain comfort to enjoying a hearty bowl of soup or stew with a dinner roll. If you're anything like me since going Paleo or gluten free the one thing I have missed the most is bread or diner rolls to go with my soup.
The thing I love most about this recipe is not only how quick they are to make, but also the addition of psyllium husks. For me psyllium husks are perfect for the gluten free baker, but they are also amazing for the digestive system.
Ingredients1 cup tapioca flour2 tablespoons psyllium husks⅔ cup green banana flour¼ cup coconut oil1 egg1 teaspoon salt¾ cup warm water MethodPre-heat the oven to 200C. Line a baking tray with baking paper.Combine all ingredients in a stand mixer bowl.Using the paddle attachment beat the dough for 2 minutes on medium speed.Roll into small dinner rolls, brush with water and bake for 30 minutes.
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