Ingredients
Units
Scale
- 3/4 cup tapioca starch
- 1/4 cup + 1 tbsp coconut flour
- 1/8 tsp baking soda
- 1 tsp garlic powder
- 1/2 tsp dried thyme
- 1/2 tsp dried rosemary
- 1/4 cup olive oil
- 1/2 cup water
- 2 tbsp gelatin powder
- Salt flakes to taste
Instructions
- Preheat the oven to 375 F and line a baking sheet with parchment paper lightly greased.
- Sift the coconut flour, tapioca starch and baking soda together until well combined. Stir in the garlic and herbs.
- Add in the olive oil and stir well.
- To make the gelatin egg, use a small pot and add the water. Evenly sprinkle the gelatin over the water. Allow the mixture to sit until it hardens. Transfer the pot to the stove and set to medium-low heat. Allow the mixture to come to liquid, being careful to not let it burn. Vigorously whisk until the mixture is frothy.
- Immediately add the gelatin egg to the dough and stir until fully combined.
- Form the dough into 4-5 small, round dinner rolls and place onto the baking sheet. Bake in the preheated oven for 15-17 minutes or until baked through.
- Allow to cool for at least 10 minutes. Top with salt flakes to taste and serve fresh.
Notes
All nutritional information are estimations and will vary. Estimations do not include optional ingredients.
- Prep Time: 10
- Cook Time: 15
- Category: Sides
- Method: Baked
- Cuisine: Global
Nutrition
- Serving Size: 1 roll
- Calories: 198
- Fat: 12g
- Carbohydrates: 20.6g
- Fiber: 2.6g
- Protein: 4g