I was searching the internet for bread recipes and came across this one from Lea at Paleo Spirit (http://paleospirit.com/2013/paleo-dinner-rolls/). I was skeptical at first but the D-Man suggested we give it a try. I have to admit I was duly impressed by the texture of the finished product, crusty on the outside and fluffy on the inside. I decided to modify this recipe the other night to make mock pumpernickel rolls….the fans went wild!
1 Cup Tapioca Flour or Arrowroot Flour
¼ Cup Organic Coconut Flour (I used Tropical Traditions Coconut Flour)
2 Tablespoons Raw Cacao or Organic Unsweetened Cocoa
1 Tablespoon Caraway Seeds
1 teaspoon Sea Salt
¼ teaspoon Organic Onion Powder
Freshly Ground Black Pepper (2 or 3 grinds)
Dash of Organic Ground Cloves
½ Cup Warm Filtered Water
½ Cup Olive Oil
1 Large Pastured Egg, Whisked
OPTIONAL: 1 pastured egg (whisked for an egg wash to make the rolls glossy), and coarse sea salt to sprinkle on the rolls along with the caraway.
Preheat the oven to 350 degrees F.
Line a baking sheet with Parchment Paper
Combine the tapioca or arrowroot, cacao/cocoa, sea salt, onion powder, ground pepper, cloves and ¼ cup of coconut flour in a medium bowl and whisk until the ingredients are well combined and there are no lumps of flour.
Pour in the oil and warm water and stir.
Add the whisked egg and continue mixing until well combined.
If the mixture is too thin add coconut flour 1 tablespoon at a time until you have a dough that is somewhat sticky. The dough needs to be firm enough to hold its shape when rolling by hand.
Scoop out 2 tablespoon size portions and roll the dough in your hand placing it on the baking sheet. You should have 9 or 10 small rolls.
OPTIONAL: brush each roll with the whisked egg and sprinkle with caraway seed and a bit of coarse sea salt.
Bake for 35 minutes.
NOTE: You can also make these rolls larger, using approximately 4 tablespoons of dough. The rolls will be a bit denser (less fluffy on the inside).