Oh. My. Goodness. I think this might be the best bread recipe ever!
They remind me of the rolls we used to eat from Panera Bread that have a sturdy crust but a soft, tender inside. Not only that, but they are super quick and easy to make and are allergy friendly. They are made from tapioca and coconut flour so they are nut & grain free and I used aquafaba as an egg replacement.
If you haven’t heard of aquafaba yet it is the liquid from a can of chickpeas and it’s a game changer!!! You just shake up a can of chickpeas and then use 3 Tablespoons of the liquid per egg. It can even be whipped with a little cream of tartar as a substitute for whipped egg whites!
So far the only time I’ve found it not to work is with cassava flour. I’ve been working for months trying to come up with a nut and egg free sandwich bread using cassava flour and every attempt has resulted in a a sticky, gummy texture – ugh! I think it’s the cassava flour though and not the aquafaba because I’ve tried countless cassava flour recipes and no matter what I do or what egg substitutes I use (or don’t use) it always turns out the same – gummy!
So I stepped away from the cassava flour and went a different direction, using tapioca flour and coconut flour and I was soooo excited when my dinner rolls baked up so perfectly. I finally found a good bread recipe that is gluten, grain, nut, and egg free – what!!??!
These dinner rolls have a sturdy crust and a soft, light, tender, and non-gummy inside!!! I’m so excited that the aquafaba worked with the coconut and tapioca flour and can’t wait to experiment with some more recipes! The next thing on my list is to make this recipe into sandwich bread 🙂
Pin for later:
- 1 C Tapioca Flour
- ¼ C Coconut Flour + 1 Tbsp if needed
- 1 tsp. Sea Salt
- ½ tsp. Baking Powder*
- ½ C Warm Water
- 1 Tbsp. Ground Flax
- ½ C Extra Virgin Olive Oil
- 3 Tbsp. Aquafaba (the juice from a can of chickpeas, shake before opening)
- Preheat oven to 350 degrees.
- In a small bowl, combine the warm water and flax seeds. Set aside.
- In a large mixing bowl, whisk together the tapioca flour, coconut flour, sea salt, and baking powder.
- Stir in the olive oil, aquafaba, and the water/flax mixture. Batter will slightly thicken as it sits. If it's too thin after 1 minute, stir in an additional Tablespoon of coconut flour.
- Roll into 8 - 10 balls and place on a greased cookie sheet.
- Bake for 35 minutes or until nicely browned.
adapted from A Girl Worth Saving