I have yet to find a good AIP store that bought bread brands, so I figured I would make my own! These AIP bread rolls are seriously to die for. They are nice and soft, flakey and just so delicious. They only require 20 minutes of hands on time which makes them super easy to make too!
What Makes These AIP Bread Rolls So Good?
- First off, they are super simple to make! There are so many AIP recipes out there that are so complicated and this once is super easy.
- Secondly, these grain free bread rolls hold up so nicely in the fridge which makes this a good recipe option to prep in advance.
AIP Bread Roll Ingredients:
- Tapioca flour-I do not suggest changing out the flours here. It is super important to use tapioca as this recipe cannot be used interchangeably. Tapioca flour will give these homemade grain free rolls a nice crispy crust.
- Coconut flour-This works nicely with the tapioca flour to give a nice dense yet fluffy roll.
- Baking soda-To help the rolls rise.
- Garlic powder, thyme, oregano-For flavor.
- Olive oil-My oil of choice here. You can use avocado oil but it may change the flavor a bit.
- Green onions-For a crunch and flavor.
- Gelatin-In place of an egg. You can read more about gelatin as an egg replacement HERE.
- Water-To make the gelatin egg.
For the garlic butter:
- Ghee-Ghee is technically dairy free because all of the milk proteins are removed from it. If you want to save money (who doesn’t) check out how to make your own HERE. You can substitute the ghee for coconut milk if you do not tolerate ghee.
- Garlic-For flavor.
- Turmeric and salt- For taste and flavor.
How To Make:
For the bread:
- Preheat the oven to 375 and line a baking sheet with a silicone baking mat or parchment paper that is lightly greased.
- Sift the coconut flour, tapioca starch, and baking soda together until well combined.
- Then, stir in the garlic, herbs and green onions.
- Now Add in the olive oil and stir well. Now make the gelatin “egg” by mixing water and gelatin in a bowl.
- Then add it in the big bowl with the other ingredients, mix.
- Now, roll the dough into 5-6 rolls and bake for 15-17 minutes.
For the “butter”:
- Place all ingredients in the saucepan and melt until smooth.
How Long Do These Rolls Last?
- They hold up in the fridge for up to 5 days!
Can I Swap Out Coconut Flour?
- No! It is important to not swap out anything in this recipe as it will not turn out right.
What Goes Good With Homemade Paleo Rolls?
- Gluten Free Shrimp Scampi
- Noodles with AIP Nomato Sauce
If you like this recipe, you will love my other gluten free bread recipes:
If you enjoyed this recipe it would mean the world to me if you rated it and left a comment below. It helps others find it on google.xoxo-Allianna
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AIP Bread Recipe
Servings 6 rolls
407kcal
Cost $3
Print Recipe
Pin Recipe
Equipment
- mixing bowl
- baking sheet
Ingredients
- 3/4 cup tapioca flour
- 1/4 cup + 1 tbsp coconut flour
- 1/8 tsp baking soda
- 1 tsp garlic powder
- 2 tbsp green onions sliced
- 1 tsp dried thyme
- 1 tsp fried oregano
- 1/4 cup olive oil or avocado oil
- 1/2 cup + 2 tbsp water
- 2 tbsp gelatin
- salt flakes to taste
Instructions
- Preheat the oven to 375 and line a baking sheet with a silicone baking mat or parchment paper that is lightly greased. Sift the coconut flour, tapioca starch, and baking soda together until well combined. Then, stir in the garlic, herbs and green onions. Now Add in the olive oil and stir well. Now make the gelatin "egg" by mixing water and gelatin in a bowl. Then add it in the big bowl with the other ingredients, mix. Now, roll the dough into 5-6 rolls and bake for 15-17 minutes.
For the "butter"
- Place all ingredients in a saucepan and melt and whisk until smooth. If you enjoyed this recipe it would mean the world to me if you rated it and left a comment below. It helps others find it on google.xoxo-Allianna
Notes
If you enjoyed this recipe it would mean the world to me if you rated it and left a comment below. It helps others find it on google.xoxo-Allianna
Easy and delicious AIP bread rolls.
Nutrition Facts
AIP Bread Recipe
Amount Per Serving (1 roll)
Calories 407
Calories from Fat 351
% Daily Value*
Fat 39g60%
Saturated Fat 20g125%
Polyunsaturated Fat 2g
Monounsaturated Fat 15g
Cholesterol 77mg26%
Sodium 224mg10%
Potassium 33mg1%
Carbohydrates 14g5%
Fiber 1g4%
Sugar 1g1%
Protein 2g4%
Vitamin A 26IU1%
Vitamin C 1mg1%
Calcium 9mg1%
Iron 1mg6%
* Percent Daily Values are based on a 2000 calorie diet.
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Lori says
These are absolutely delicious! Super simple to make and I love that I can make them ahead of time and store in the fridge for the week!
So glad you enjoyed these as much as I did 🙂
Sara says
This was delicious. My husband also loved it and asked for more :). I followed the recipe true for the flour. I added double the green onions and I didn’t have thyme so used Italian seasoning. The flavor was amazing! The only issue I had was that the shape didn’t hold for me and it ended up looking like flat cookies. Next time, I’ll try putting them into muffin trays to hold their shape. Thanks for the recipe! Will definitely make this again.
So glad you enjoyed! Thanks for your review, Sara!
Tina says
The rolls flatten for me too. Any suggestions to hold their shape like in there pictures?
Oh no! Did you add in the baking soda and gelatin egg?
Amber says
These are amazing! They flattened for me, too. But I don’t mind. The taste was worth it. And they were easy to make. I am not great in the kitchen, so it was nice to have an AIP recipe that tasted so good for minimal effort.
I am so glad you enjoyed them Amber!
Sata says
Just wanted to provide an update — I tried the muffin tray and the texture was not good, so we won’t do that again. However, I then tried this technique and now it consistently holds its shape: make each roll smaller, shape them into a more compact roll, and then press down slightly so it flattens a bit. I make these almost daily now, and can’t thank you enough for this recipe.
This makes me so happy to hear Sara!! xoxo
Zsofi says
Dear Allianna,
I need your advice! The shape is very good for me, the taste also, outside – crispy (love it!!), but the inside part is “gummy”….If I keep them in the oven for more minutes, outside will be too dry, not much changes insidw…do you use up&bottom baking or air-circulating? Or if you have any other suggestion, please, let me know 🙂 Thank you!
Hi! Thanks for your feedback, did you follow the recipe to a T?
Pat says
Really enjoyed these, thanks! I took a chance and swapped out the tapioca flour with Condo cassava flour (bought here in Portugal), and cooked them in the air fryer for 16 mins at 190C and they turned out great.
This makes me happy to hear! xoxo