What’s the first thing you crave when you have to go gluten free or grain free?
Bread, of course.
I think it’s human nature.
Not only do we want what we can’t have, but bread is comfort food. It pretty much has love and grandma’s house written all over it.
It goes with almost anything, it’s satisfying, and it makes your house smell amazing.
Living on salads and meat on the Paleo diet or any grain free diet gets boring very quickly. When we’re bored with our food we do naughty things like eat foods that aren’t good for us.
It’s my opinion, and the reason why I started this food blog, that people with food allergies should be able to enjoy foods like they always have.
Which includes bread.
The only difference is that the foods we enjoy now don’t make us sick. They’re healthy for our bodies and don’t contain all of the fillers and preservatives and other unhealthy things we’ve eaten in the past.
I love these dinner rolls because they aren’t just designated to dinner. I use them for hamburger buns, sandwich buns, I cut them in half and toast them, and in the next couple of days, I’m going to show you something extra special to make with them.
See you soon!
Grain Free & Dairy Free “Dinner” Rolls
*Makes about 15 rolls
2/3 Cup of Arrowroot
1 1/2 Cups of Sweet Potato Flour
1 Cup of Coconut Flour
4 teaspoons of Xanthan Gum
4 teaspoons of Double Acting Baking Powder
1 teaspoon of Sea Salt
2/3 Cup of Dairy Free Butter, cold
3 Tablespoons of Yeast
2 1/2 Tablespoons of Coconut Sugar
1/2 Cup of Warm Water
6 Eggs, Separated
3 Tablespoons of Apple Cider Vinegar
3 Tablespoons of Grass Fed Gelatin
1/2 Cup of Cool Water
Line two baking sheets with parchment and set aside. Preheat the oven to 375 degrees.
Measure the arrowroot, sweet potato flour, coconut flour, xanthan gum, baking powder, and sea salt into a large bowl and whisk until combined. Measure in the dairy free butter and work through lightly with fingers until the butter is broken up throughout the flour. Set aside. In a stand mixer with the whisk attachment, whip the eggs to stiff peak.
Warm the 1/2 Cup of water and add the sugar and yeast. Whisk quickly and set aside. In a ramekin or small bowl, measure 1/2 cup of water and the gelatin. Work quickly. Whisk together with a fork and microwave for 20 seconds. Set aside.
Add the egg yolks to the whipped egg whites and mix on medium to combine. Add the apple cider vinegar, the yeast mixture, and with the mixer on medium, slowly drizzle the gelatin mixture in. Change the whisk to a paddle. Turn the mixer on medium and slowly add the flour mixture. Turn the mixer on medium high for 1 minute.
The dough will be wet. With a spoon, scoop out 15 mounds of dough onto the baking sheets. It helps to get one had wet to remove the dough from the spoon in a round semi ball form. I like mine to look rustic, but you can also smooth out the dough a bit with a wet hand once it’s on the baking sheet if you like.
Place the baking sheets on top of the stove. Spray two sheets of plastic wrap with non-stick spray and lay lightly over the dough. Cover each baking sheet with a light dish towel and let rise for 40 minutes.
Remove the dish towels and plastic and bake for 20 minutes.