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Larry Martin: "Fab! I used arrowroot powder. Makes them about 11…" Read More
6Ingredients
50Minutes
180Calories
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Ingredients
US|METRIC
10 SERVINGS
- 1 cup tapioca flour (starch)
- 1/3 cup coconut flour
- 1 tsp. sea salt
- 1/2 cup warm water
- 1/2 cup olive oil
- 1 large egg (whisked)
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Directions
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NutritionView More
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180Calories
Sodium
Fat
Carbs
Fiber
Potassium
Calories180Calories from Fat130 |
% DAILY VALUE |
Total Fat14g22% |
Saturated Fat4g20% |
Trans Fat |
Cholesterol20mg7% |
Sodium250mg10% |
Potassium25mg1% |
Protein<1g |
Calories from Fat130 |
% DAILY VALUE |
Total Carbohydrate15g5% |
Dietary Fiber<1g2% |
Sugars0g |
Vitamin A0% |
Vitamin C0% |
Calcium0% |
Iron2% |
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
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Reviews(3)
Larry Martin 7 years ago
Fab! I used arrowroot powder. Makes them about 11 carbs each. Has some fiber. Only took 18 mins to get mine light brown on top and med. brown on bottom I added 2 extra Tbs. Of coconut flour. Did not need extra on my hands dough didn't stick. I sprinkled the dough with Ital. spices. Garlic powder and parm cheese..very good. I have also used 1 cup of gluten free flour instead of tap. Flour worked great.Definitely trying the pizza crust. Sooo easy to make.
koolkat200249366 .. 7 years ago
my family loves these rolls! I get asked by my non paleo family members, to make them. I love the texture too
Julie M. 9 years ago
I found this on Pinterest, but the link is bad!!! The directions are
*Mix all dry ingredients together.
*Heat water and oil until warm, not boiling
*Beat egg.
Add the warm liquid slowly to the egg. Do this slowly so you don't curdle the egg. Once the egg and warm liquid is mixed together, add it to the dry ingredients. Mix thoroughly. Adjust the coconut flour if you need to. Let rest for a few minutes. Bake at 350-375 for 30-45 minutes depending on the oven.
I sub applesauce for oil every time. I've tried coconut oil which is the original post. It doubles and triples with no problem. I"ve flavored it with xylitol and vanilla. I've added fruit and other times, herbs. It takes flavors just fine. Originally, it calls for making rolls. But I've baked it in bread pans and bundt pans just fine too. The texture takes some getting used to - it's soft like it's undercooked but it's not!!! And I like it better the next day. I highly recommend this recipe to EVERYONE.