I have been experimenting with grain-free bread recipes for the past month, most with huge disappointment. I started with a few bagel recipes that received awesome reviews, but they did not taste good to me, nothing like a real bagel. I decided to move on from bagels to sandwich bread, because my kids have been getting bored with a piece of rolled-up lunch meat in their lunch boxes.
I am excited to share this recipe with you today that we found and all love! These rolls are so good, so moist and so easy to make. They are the closest thing to real bread I have made since switching to grain-free baking. I prefer eating them the same day they are cooked because they are super moist and taste very fresh. They make great toast too, when sliced in half. If you miss having bread to dip in your egg yolks, this recipe will do the trick!
If you have a bowl with a spout, I recommend using one for this recipe. The spout makes it much easier to pour the batter into the molds. This recipe makes 3 rolls, but is easily doubled or tripled if you want to make more. They freeze well too!
Grain-Free Sandwich Rolls
1/2 cup blanched almond flour
1/2 cup tapioca flour
2 eggs (preferably organic)
1 tbsp palm shortening (see below for brand I use)
1/4 cup unsweetened apple sauce
1 tsp baking powder (make sure it is aluminum free)
Dash of Himalayan pink salt
1. Preheat oven to 350 °F
2. In a bowl combine almond flour, tapioca, baking powder, and dash of sea salt
3. Add in eggs, apple sauce, and palm shortening- mix to combine
4. Place round molds on a baking sheet and grease
5. Pour batter into molds until almost at the top, a little less
6. Bake for about 15 minutes, or until a toothpick comes out clean
7. Let cool slightly, slice in half, and serve
8. Store in the refrigerator
Tools/Products Used for this Recipe
To receive daily health tips and gluten-free, grain-free, dairy-free and sugar-free meal/snack ideas, like us at www.facebook.com/wholefoodrealfood.
“When you know better, you do better.”