Paleo Dinner Rolls
Nutritional Info
- Servings Per Recipe: 9
- Amount Per Serving
- Calories: 185.7
- Total Fat: 13.1 g
- Cholesterol: 20.7 mg
- Sodium: 272.0 mg
- Total Carbs: 15.6 g
- Dietary Fiber: 3.2 g
- Protein: 1.9 g
View full nutritional breakdown of Paleo Dinner Rolls calories by ingredient
Introduction
1 cup tapioca flour (starch)1/4 – 1/3 cup coconut flour
1 teaspoon sea salt
1/2 cup warm water
1/2 cup olive oil
1 large egg, whisked 1 cup tapioca flour (starch)
1/4 – 1/3 cup coconut flour
1 teaspoon sea salt
1/2 cup warm water
1/2 cup olive oil
1 large egg, whisked
Number of Servings: 9
Ingredients
-
1 cup tapioca flour (starch) or arrowroot flour
1/4 – 1/3 cup coconut flour
1 teaspoon sea salt
1/2 cup warm water
1/2 cup olive oil
1 large egg, whisked
Directions
Preheat oven to 350 degrees F.
Combine the tapioca flour with the salt and 1/4 cup of the coconut flour in a medium bowl. Mix well.
Pour in oil and warm water and stir. Add the whisked egg and continue mixing until well combined.
If the mixture is too thin you should add one or two more tablespoons of coconut flour – one tablespoon at a time – until the mixture is a soft but somewhat sticky dough.
Use a spatula or large spoon to scoop out about two tablespoons of the dough and roll into balls. You will be making about 10 rolls. Use extra tapioca flour in the palms of your hands so the dough does not stick.
Place each roll of dough onto a greased baking pan, parchment paper or one covered with a Silpat (what I used) Bake for 35 minutes. Serve warm
Serving Size: 9 rolls using a regular size ice cream scoop
Number of Servings: 9
Recipe submitted by SparkPeople user EGUFFEY.
Combine the tapioca flour with the salt and 1/4 cup of the coconut flour in a medium bowl. Mix well.
Pour in oil and warm water and stir. Add the whisked egg and continue mixing until well combined.
If the mixture is too thin you should add one or two more tablespoons of coconut flour – one tablespoon at a time – until the mixture is a soft but somewhat sticky dough.
Use a spatula or large spoon to scoop out about two tablespoons of the dough and roll into balls. You will be making about 10 rolls. Use extra tapioca flour in the palms of your hands so the dough does not stick.
Place each roll of dough onto a greased baking pan, parchment paper or one covered with a Silpat (what I used) Bake for 35 minutes. Serve warm
Serving Size: 9 rolls using a regular size ice cream scoop
Number of Servings: 9
Recipe submitted by SparkPeople user EGUFFEY.