Tuesday, August 16, 2016

Yeast-Free Rolls


Hello everyone, I am Tina Turbin the creator of the website, PaleOmazing. I am in in total heaven creating delicious grain-free and always gluten-free recipes that empower the body and do not have a load of unnecessary unhealthy carbohydrates. I am a diagnosed celiac with two of my three kids also diagnosed with CD.

I have been supplying recipes for Honeyville Farms for some time now and thoroughly enjoy and am grateful for all of their delicious and wholesome products that I am able to incorporate into my recipes.


Today’s recipe is one I really had a blast working out and fine tuning. I hope you enjoy it as much as my family has. Today this is just for all of you! It is a terrific alternative to rolls and for those with yeast or candida issues. These are quick and easy to make and quite rewarding. I do love them hot out of the oven with ghee or grass-fed butter.

I do suggest making extra and freezing some up. They freeze beautifully, just thaw and they taste just as good as fresh-baked.

I hope you enjoy my recipe and if you’d like to find more recipes, please check out my PaleOmazing blog at www.paleomazing.com  where you will find many other delicious low-carb, grain-free and gluten-free, sans sugar recipes and numerous meal ideas and tips for a heathy lifestyle. Enjoy!

Ingredients
  • ½ cup almond flour
  • ¼ cup coconut flour
  • ¼ cup tapioca flour
  • 1 teaspoon ground chia (or flax) seeds
  • 1 teaspoon baking soda
  • 2 tablespoons date sugar
  • 1 teaspoon vanilla extract or 1 tablespoon vanilla powder
  • ½ teaspoon finely ground sea salt
  • 4 Grade A large eggs
  • ½ cup home-made almond milk
  • 1 teaspoon apple cider vinegar or fresh lemon juice
Directions:
  1. Preheat oven to 350F.
  2. Line your baking pan with parchment paper.
  3. Mix all of the dry ingredients together.
  4. Slowly stir in the eggs and almond milk and stir well.
  5. Add in the vinegar and mix all together.
  6. Place large, heaping scoops of the batter onto the parchment paper about 2 inches apart.
  7. Place pan on the middle rack in the center of the oven.
  8. Bake for approximately 11 minutes.
  9. Check for slight firmness.
  10. Cool before serving.
  11. Enjoy!



Tina Turbin

1 comment:

Sharon B. said...

How many rolls does this recipe yield? I didn't see the info in the recipe here, or in Honeyville's blog. Thank you, Tina.