Gluten-free bread

4 servings

30 minutes

Suitable for paleo, AIP, Fodmap (no garlic).

Energy value per serving

• Calories: 292
• Proteins: 6.2g
• Fats: 13.7g
• Carbohydrates: 35.8g

Ingredients

• Tapioca: 0.8 glass
• Coconut flour: 0.3 glass
• Soda: pinch
• Garlic powder: 1 tsp
• Dried thyme: 0.5 tsp
• Dried rosemary: 0.5 tsp
• Olive oil: 0.3 glass
• Salt: 0.5 tsp
• Gelatin: 2 tbsp
• Water: 0.5 glass

Cooking steps

1. Mix tapioca, coconut flour, baking soda, salt, and spices. Add oil and mix.

   Required ingredients:

   • Tapioca: 0.8 glass
   • Coconut flour: 0.3 glass
   • Soda:  pinch
   • Salt: 0.5 teaspoon
   • Garlic powder: 1 teaspoon
   • Dried thyme: 0.5 teaspoon
   • Dried rosemary: 0.5 teaspoon
   • Olive oil: 0.3 glass

2. Dissolve the gelatin in hot water until smooth.

   Required ingredients:

   • Gelatin: 2 tablespoons
   • Water: 0.5 glass

3. Pour the gelatin mixture into the dough and mix.

   Required ingredients:

   • Gelatin: 2 tablespoons
   • Water: 0.5 glass

4. Shape the buns or place them in a mold. Place the buns on a greased baking sheet or parchment.

   Required ingredients:

   • Olive oil: 0.3 glass

5. Bake for 15–17 minutes at 180 degrees.