Recipe: Paleo Bread Rolls

November 25, 2014

If you've been following along you understand how real the no-bread struggle is. I love paleo, but I really miss bread. You saw my last paleo-fail when it came to bread, but guys, I'm happy to report, this recipe is not a fail. My friend Carly gave me this recipe and boy am I happy she did. We made these when we have soup so we have some dipping bread! The first time we made them, we didn't do jalapeños and they were great, the second time, we added jalapeños and they were incredible! I hope you all enjoy! 

  • 1 cup tapioca flour
  • 1/4-1/3 cup coconut flour
  • 1 teaspoon sea salt
  • 1/2 cup warm water
  • 1/2 cup olive oils
  • 1 large egg, whisked
  • 1 jalapeño, seeded and diced (optional, but encouraged) 
How to Make: 
  1. Preheat oven to 350 degrees F.
  2. Combine the tapioca flour (you can substitute arrowroot flour/starch) with the salt and 1/4 cup of the coconut flour in a medium bowl. Mix well. 
  3. Pour in oil and warm water and stir. Add the whisked egg and continue mixing until well combined.
  4. If the mixture is too thin you should add one or two more tablespoons of coconut flour – one tablespoon at a time – until the mixture is a soft but somewhat sticky dough.
  5. Use a spatula or large spoon to scoop out about two tablespoons of the dough and roll into balls. You will be making about 10 rolls. Use extra tapioca flour in the palms of your hands so the dough does not stick.
  6. Place each roll of dough onto a greased baking pan, parchment paper or one covered with a Silpat (what I used)
  7. Bake for 35 minutes
If it's too runny, add some more coconut flour! 
look at those delicious jalapeños 
the finished product. 


I love hearing from all of you and greatly appreciate all your feedback and comments! xx Kristen