A reader request led to the experiments that produced these paleo bread rolls, made without grains, tree nuts, or dairy.
It’s bread, made without grains! I jumped for joy a bit when these turned out so well.
The sweet aroma of yeast-y dough filled up my kitchen while I was shaping and baking these promising mounds into the perfectly browned, crusty n’ soft rolls you see below.
To my readers, who’ve wrapped their burgers in lettuce, their sammies in gluten-free wraps, and have grown accustomed to using a knife and fork for formerly handheld entrees – this one is for you guys. You who have dutifully forgone high carb, refined foods to avoid allergens, take charge of your health, and eat like Grok (Mark Sisson’s paleolithic alter ego) can eat bread again without fear. Go ahead… take a bite!
If you’re not a fan of sunflower seeds, you can use ground almonds (aka almond flour or almond meal) in this recipe if you wish. However, I’m beggin’ you to give my new favorite ingredient - sunflower seeds - a fair shot. What does the humble sunflower seed have to offer you? Its miniscule size, neutral flavor, and dry texture make it the ideal candidate for grinding into a very fine, low carbohydrate “flour” in a Magic Bullet blender, coffee grinder, or food processor. In addition to being easy on the taste buds, these little seeds are easy on your pocketbook, which is important for a student like myself in these tough times! Sunflower seeds are $2-$3 per pound compared to almonds, which are at least $7-$8 in my neck of the woods. Healthy, whole foods eating does not have to break the bank, folks! Finally, I wanted to create some special treats for you tree nut-free eaters reading the blog. It must be tough eating low carb when every baked good recipe features those darling almonds in one form or another. For y’all who are allergic to coconut… I’m sorry! Check out these lovely bread recipes here and here by Elana Amsterdam and Karina Allrich to see if you can’t tweak their coconut-free loaves to your liking.
- 3/4 cup sifted coconut flour
- 1/4 cup + 2 Tablespoons ground sunflower seeds
- 1/4 cup golden flaxseed meal
- 1/8 teaspoon baking powder
- 1/2 teaspoon fine sea salt*
- 1/2 teaspoon xanthan gum
- 1/8 teaspoon NOW Better Stevia powder
- 1 1/8 teaspoon Active Dry yeast (half of a packet)
- 4 large eggs, room temperature (no cold eggs!)
- 5 Tablespoons melted unsalted butter OR 5 Tablespoons minus 1 teaspoon refined coconut oil
- 1 1/2 teaspoons honey (the sugar will be eaten by the yeast)
- 1/2 cup warm water**
- Grind sunflower seeds and whole flax seeds (if you did not buy flaxseed meal) into a fine meal with a coffee grinder, Magic Bullet blender, or food processor.
- Line a cookie sheet with parchment paper or a silpat. Alternatively, grease the 6 wells of a muffin top pan.
- Preheat oven to 350 degrees Fahrenheit.
- Sift coconut flour into a bowl, gently spoon it into your measuring cups, and level with a knife.
- In a large mixing bowl, whisk together the coconut flour, sunflower seed meal, flaxseed meal, sea salt, xanthan gum, stevia, and baking powder.
- Warm 1/2 cup warm water in the microwave for 8-10 seconds to heat it.
- Drop yeast into warm water.
- In a small bowl, whisk together eggs, melted butter or oil, and honey.
- Whisk yeast water into egg mixture.
- Use hand mixer to beat the egg mixture into the dry ingredients. Continue to beat the batter for one minute to smooth out lumps and give the dough a light and airy quality.
- Spoon out the sticky dough onto the cookie sheet in 6 dollops.
- Shape the dough into rounds and smooth the tops with wet fingertips. Don’t press the dough flat – just round out the tops to give the rolls a more pleasing appearance. Dip your fingers into water as necessary before smoothing the tops of each roll.
- Bake rolls for 25-30 minutes, or until golden brown and firm to the touch.
- Remove rolls from the oven, and wait a minute or two before gently prying them out of the pan and setting them on a cooling rack lined with a paper towel.
- Let rolls cool for a half hour or so (I know, I know, it’s tough!) before eating.
- Store rolls in plasticware containers lined with paper towels.
- For the best flavor and texture, reheat the rolls in the microwave for a few seconds, or toast, for the best taste and texture.
- *Add 1/8 teaspoon more salt for more of a biscuit flavor
- **Add 1 teaspoon extra water if you are using oil instead of butter
- 294 calories, 5.2 grams net carbohydrates per roll (not counting 1 teaspoon of the honey, since the yeast consumes most or all of the sugar**)