Bread is finally back on our table and it has been a divine experience.
I was worried there for a while when I took grains out of my diet, but not anymore. These Garlic & Herb Twists are delicious and I’d be willing to bet that 9/10 people wouldn’t have a clue that they are grain free and dairy free.
They’re soft, have a very nice crumb, a good bounce like a “real” roll, and are very flavorful with the perfect combination of herbs, sea salt, and olive oil. Most of us find such comfort in a good piece of bread.
These could be made a variety of different ways with a variety of herbs and add ins. Get creative!
Grain Free Garlic & Herb Twists
*Grain Free *Gluten Free *Dairy Free *High Protein
1/3 Cup Arrowroot
3/4 Cup Sweet Potato Flour
1/2 Cup Coconut Flour
2 teaspoons Xanthan Gum
2 teaspoons Double Acting Baking Powder
1/2 teaspoon Sea Salt
1 1/2 Tablespoons Yeast
2 Tablespoons Coconut Sugar
1/3 Cup Dairy Free Butter
3 Eggs Separated
1 1/2 Tablespoons Grass Fed Gelatin
1/2 Cup Cool Water
1 1/2 Tablespoons Apple Cider Vinegar
1/4 Cup Olive Oil
1 Tablespoon Garlic Powder
1 Tablespoon Dried Oregano
1/2 Tablespoon Dried Basil
1/2 teaspoon Sea Salt
Measure all of the dry ingredients into a medium bowl and whisk to combine. Measure the dairy free butter into the flour mixture and work through with your fingers quickly until it has a large, mealy appearance. Set aside.
Separate the eggs. Whites into a stand mixer with the whisk attachment, yolks into a small cup or ramekin. Beat the egg whites on high until they are very foamy and at least doubled in size, but not quite to soft peak stage. Add in the yolks and beat until completely combined, just a few seconds.
Next, in a medium ramekin or in a glass measuring cup, add the 1/2 cup of cool water. Sprinkle the gelatin over the top and whisk in thoroughly with a fork. Microwave for 20 seconds. Set aside.
Measure the vinegar into the egg mixture and turn the mixer on low. Very slowly drizzle the warmed gelatin mixture into the egg mixture until fully incorporated. Turn off the mixer and switch to the paddle attachment. With the mixer on low, add the dry ingredients to the egg mixture and beat on medium for about 1 minute. The dough will be soft.
Next, line a medium baking sheet with parchment and set aside. Flour a board or counter with arrowroot. Scoop dough onto the arrowroot and lightly flour the top. Very lightly knead the dough quickly to form a loaf, it will not get completely smooth, don’t over work it. Cut the loaf into 8 equal pieces.
Preheat the oven to 400 degrees.
Working with one piece at a time and a little more arrowroot, lightly and quickly roll the dough into a strip about 6 inches or so and then roll into a spiral. Place on the parchment covered baking sheet and repeat for the remaining 7 pieces.
Next, in a small bowl mix together the olive oil, garlic, herbs, and salt and set aside.
Spray a piece of plastic wrap with oil and drape over the unseasoned twists. Drape with a tea towel and place on top of the stove (that is preheating) to rest and rise for 60 minutes.
Remove the plastic and towel, brush the tops of the twists evenly and generously, using all of the topping. and bake for 15-20 minutes until browned. Don’t overcook!
I served mine with zucchini noodles and meatball sauce.
The zucchini noodles are incredibly easy and delicious! You can go here for more information on the spiralizer.
For the meatball sauce I made a super simple baked meatball and used 2 jars of gluten-free, organic, spaghetti sauce. 1 pound of ground beef, egg, a couple of tablespoons of chopped onion, herbs of your choice (I used oregano and basil), garlic powder, and salt and pepper. Mix it all together, form small meatballs and place them on a parchment lined baking sheet. Sprinkle with a little more salt, garlic powder, and oregano.
Bake them in a preheated 325 degree oven for about 25 minutes and then plop them into a pot with your sauce. Simmer for 2 hours. I also like to season the sauce a little at the end with herbs and a bit of garlic.