Tapioca Bread Rolls (egg-, gluten- & dairy free)

Tapioca Breakfast rolls. Egg free, gluten free and dairy free

Tapioca Breakfast rolls. Egg free, gluten free and dairy free

A naturally gluten free, egg free and dairy free bread with a tough, durable texture and crispy crust with no strange additives.

There are two ways to bake this bread egg free. Firstly, for a white bread without seeds, you can instead of doing step 1, increase the ingredients in step 2 with 1 tablespoon extra tapioca and 1 tablespoon extra water. Then follow the recipe in step 3, but reduce the water a few tablespoons there. For the second way to bake egg free; follow all steps, 1,2 and 3.

The recipe makes a small batch of bread that’s enough for breakfast rolls for 2-3 people approximately.

Step 1 

NOTE! Only do Step 1 if you want to bake egg free. Otherwise, use an egg instead of doing step 1.

  • 1 tbsp of crushed flaxseed
  • 3 tbsp water

Soak the flax seeds in the water and let it sit for at least 15 minutes.

Step 2 

¼  cup tapioca

Tapioca starch

Tapioca starch

¼  cup cold water
1 tbsp oil

  1. In a saucepan, mix the tapioca starch, water + olive oil. Mix well before you put the pan on the stove.
  2. On low heat, stirr constantly until the mixture cooks to a tough, rubbery white paste. It will form thick strings and gel-clumps at first but just keep blending and stirring fast and try to get it as even as possible.
  3. After the mixture has become thick, immediately remove it from the heat! Set aside and let cool. The consistency should be almost like chewing gum by now. (Note: it all goes very quickly!)
Tapioca Breakfast rolls. Egg free, gluten free and dairy free

Tapioca Breakfast rolls. Egg free, gluten free and dairy free

Step 3

1/3 cup tapioca starch
1/3 cup buckwheat flour, oat flour or cornflour
2 tsp baking powder
1 pinch of salt
2 tbsp olive oil
about 5 tablespoons water

In a bowl, mix the rest of the dry tapioca starch, baking powder, salt and flour of your choice. Mix water and oil with the cooked tapioca.

Add the flour mixture to the tapiocabatter and possibly a little extra water to adjust the consistency. The consistency should be a sticky dough which can be kneaded and shaped with wet hands. Small breakfast rolls are a good shape to make with this dough since it takes a little longer in the oven than regular bread. This dough works as pizza dough.

Bake at 175 ° C for about 25-40 minutes, depending on how you shape the bread.

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