Today, I am sharing a very special recipe. I say this because I believe it could be a viable alternative to “real” bread — and that’s exciting.
A little background: I went vegetarian when I was 15, and adopted a vegan diet (and principles, for the most part) at age 16. Because I was battling health conditions at the same time, I cut out bread. This helped me discover that I was allergic to most grains, as consuming them exacerbated my skin condition.
So gone was the bread.
For a time I ate sprouted Ezekiel bread, but my system still didn’t like it. So, I thought, “that’s it. A life without bread.” And I was content.
You see, the other day I came across this vegan, paleo “bread” alternative by Detoxinista. I figured, “Sure, I’ll give it a shot.” It was incredibly easy to make and cooked relatively fast (in comparison to true bread). And though it doesn’t match bread’s perfect texture, this alternative version is pretty darn amazing.
To be honest, this recipe is a 4 out of 5. However, it is basic, easy to make, and can satiate your craving(s) for bread. That said, I dub it a winner.
Enjoy the recipe below!
Paleo Dinner Rolls [Vegan, GF]
Serving Size: 12 small rolls
Adapted from A Girl Worth Saving
- 1 chia egg (1 T. ground chia seeds + 3 T. water) or egg alternative 3/4 cup tapioca starch 1/2 cup coconut flour 3/4 cup water 1/4 cup melted coconut oil 1/2 teaspoon salt 1 teaspoon dried basil 1-2 cloves garlic, minced (optional)
- Preheat the oven to 350F and line a baking sheet with parchment paper.
- Combine the ground chia seeds and water to make the chia “egg” and stir well until the mixture thickens and becomes gel-like. Pour the chia egg into a large mixing bowl and add in the rest of the ingredients. Stir well until a moist and thick dough is formed. Be sure to stir very well. You may need to knead the dough with a spoon or spatula to ensure no clumps remain.
- Scoop the dough into heaping tablespoons, then use your hands to roll them into balls. The rolls will be smaller than conventional dinner rolls, but if they are too large they will not cook thoroughly.
- Bake at 350F for 35 to 40 minutes, until the rolls feel dry on the outside and the bottoms are lightly golden. Allow the rolls to cool for at least 15 minutes before serving. Note: The centers will continue to cook a bit after the pan is removed from the oven.
- Store remaining rolls in an air-tight ziplock bag or container for up to 5-6 days.
I hope you enjoyed this recipe! If you did, please comment your thoughts below and share this healthy dinner roll alternative.