Cooking and Serving: 35 minutes | 5 rolls
Ingredients
1 ½ cups (180 g) tapioca starch/flour | 4 tablespoons (32 g) coconut flour | 1 tablespoon (6 g) chia flour, (I just grind chia seeds as finely as
Description
Prep Time: 15 minutes | Cook Time: 20 minutes | Total Time: 35 minutes | Servings: 5 rolls
Ingredients
1 ½ cups (180 g) tapioca starch/flour
4 tablespoons (32 g) coconut flour
1 tablespoon (6 g) chia flour, (I just grind chia seeds as finely as
4 tablespoons (32 g) arrowroot
½ cup (56 g) finely ground blanched almond flour
1 teaspoon kosher salt
1 tablespoon dried herbs, to taste (optional)
½ cup (4 fluid ounces) unsweetened nondairy milk
4 tablespoons (48 g) Spectrum nonhydrogenated vegetable shortening
1 tablespoon (21 g) honey
2 (100 g (weighed out of shell)) eggs, at room temperature, beaten
Instructions
Preheat your oven to 350°F. Line a rimmed baking sheet with unbleached.
parchment paper and set it aside.
In a large bowl, place the tapioca starch/flour, coconut flour, chia flour,.
whisk to combine well. Set the bowl aside
In a small, heavy-bottom saucepan, heat the milk and shortening until the.
honey, and mix to combine. The mixture will the thick.
Allow to cool briefly until no longer hot to the touch. Add the beaten eggs,.
and mix to combine. The mixture will be thick and soft.
With wet hands and using a light touch, divide the dough into 5 equal pieces,.
apart from one another on the prepared baking sheet.
Do not add more flour to shape, and do not handle the dough too much or your.
Place in the center of the preheated oven and bake until the rolls are.
Remove the rolls from the oven and allow to cool on the baking sheet for 10.
minutes before slicing and serving.
The rolls freeze very well and can be defrosted at room temperature or in the.
intend to use them that way after defrosting.