This dough creates bread that is the closest to regular bread that I have tasted in almost 2 years. It's quick and simple to make and doesn't use a bunch of odd ingredients. I add a tiny bit of sweetener because it give the bread that natural subtle hint of sweetness found in regular whole wheat type breads. If you are Paleo, you can use a little stevia or your favorite sweetener (equivalent in sweetness to about 2 tablespoons of sugar). It doesn't make it sweet, but simply gives it a subtle undertone. I like to use a little Swerve because that is my personal favorite low carb sweetener. I snapped a few photos as well as the easy peasy recipe. For any of you looking to make meals ahead of time and freeze, I can attest that this lasagna freezes and reheats well for up to 4 months. Here is the link to the lasagna recipe: Lasagna w/ Grain-Free Noodles. The recipe for my Perfect Dinner Rolls is below. There is nothing about my meal this evening that appears to be wheat, grain and gluten-free and nothing about it that tastes that way either. Now THAT is what I call win/win! Enjoy!
Perfect Dinner Rolls: Wheat/Grain & Gluten-Free
Makes about 1 dozen
3 tablespoons coconut flour, sifted
3/4 cup blanched almond flour
3/4 cup PLUS 2 tablespoons golden ground flaxseed
2 teaspoons baking powder
1 teaspoon baking soda
3/4 teaspoon sea salt, or to taste
Sweetener equivalent to 2 tablespoons sugar (stevia or granular Swerve)
3 large eggs
1/2 cup buttermilk
3 tablespoons olive oil
1/2 teaspoon apple cider vinegar
2 tablespoons melted butter
Optional: coarse salt, poppy seeds, sesame seeds, for sprinkling on top
Preheat oven to 350 degrees F.
In a medium sized bowl, mix first 7 ingredients together with a whisk to help break up any lumps.
In a small bowl, beat eggs, buttermilk, olive oil and vinegar together. Mix wet ingredients into dry ingredients until combined and a thick dough is formed.
On a greased or parchment paper lined baking sheet, use a 3-tablespoon sized retractable scoop to place individual scoops of dough on baking sheet, spacing approximately 1 inch apart. Using slightly moistened finger tips, gently smooth each scoop of dough until evenly rounded. Let dough sit about 5 to 10 minutes to rise slightly.
Bake for approximately 16 minutes or until almost done. Remove from oven; brush each roll with melted butter and if desired, lightly sprinkle with a slight pinch of coarse salt, poppy seeds or sesame seeds. Return to oven and bake an additional 2 minutes or until golden. Serve warm with butter, if desired.
*If desired, herbs or shredded cheese can be mixed into dough before baking.