Ingredients

The following ingredients have 8 Servings
  • ¾ cup tapioca flour (also known as tapioca starch)
  • ¼ cup coconut flour
  • ¼ cup almond flour (may substitute ¼ cup flax meal to make nut-free)
  • 3/4 tsp. baking soda
  • 1/8 tsp. baking powder
  • 1/4 tsp. sea salt
  • 1/3 cup warm water
  • 1/4 cup coconut oil or Pure Indian Foods ghee, melted
  • 1 flax egg** (1 Tbsp. flax meal + 3 Tbsp. water)
  • 1 tsp. apple cider vinegar
  • Seeds for topping (such as chia seeds, sesame seeds, flax seeds)

Instruction

  • Preheat oven to 350°F.
  • In a medium bowl, add the tapioca flour, almond flour, coconut flour, baking soda, baking powder and sea salt. Mix to combine.
  • Mix in warm water and melted coconut oil OR ghee.
  • Next add the flax egg and apple cider vinegar. Continue mixing until well combined or until a soft, slightly sticky dough ball is formed. Let the dough set for just a few minutes to allow coconut flour to absorb the moisture. This will make handling the dough much easier.
  • Next, with hands, form dough into 8 small round or oval shaped dinner rolls and place on baking sheet.
  • Brush the tops of each roll with melted ghee or coconut oil and sprinkle with seeds if desired.
  • Bake for 13-16 minutes. Check rolls after 13 minutes. Over baking the rolls will dry them out- so watch them closely.
  • Remove from oven and cool for 10-15 minutes before serving.