Ingredients
- 2 Tablespoons coconut oil, melted
- 6 Tablespoons coconut flour
- 1/4 teaspoon baking soda
- 1 Tablespoon Italian seasoning
- 1/2 teaspoon salt
- 2 Tablespoons gelatin
- 6 Tablespoons hot water
Recipe Description
DESCRIPTION: If you’re on an AIP diet or a ketogenic diet, then having good bread is tough! So if you’re looking for a low carbohydrate egg-free, nut-free, and dairy-free bread recipe that’s AIP and Ketogenic, then this AIP bread rolls recipe is what you’re looking for!
Because this recipe uses a gelatin egg instead of a regular egg to hold the coconut flour together, you will find that it has a different texture to regular bread. The coconut flour also makes the bread a bit denser and drier, so enjoy it with some extra coconut oil or with some ghee (if you’re ok with ghee in your diet).
Recipe Directions
- Preheat the oven to 300 F (150 C).
- Mix together the coconut oil, coconut flour, and baking soda.
- In a separate bowl, whisk together the gelatin and hot water to create your gelatin egg.
- Pour the gelatin egg into the coconut flour mixture and combine well.
- Add in the Italian seasoning and salt to taste (you can taste the mixture to see if you want to add more) and mix well into a dough.
- Use your hands to form 2 small rolls from the dough, place the rolls on a baking tray lined with parchment paper, and bake in the oven for 40-50 minutes until the outside of each roll is slightly browned and crispy like you’d typically find in a regular bread roll.
- Let the rolls cool down before serving so that the gelatin sets a bit and can hold the roll together. Enjoy at room temperature with some ghee or coconut oil.
- This recipe can be doubled, tripled, etc. if you want to make more AIP bread rolls at the same time.
