Gluten-free bread
4 servings
30 minutes
Suitable for paleo, AIP, Fodmap (no garlic).
Calories292kcal
Proteins6.2grams
Fats13.7grams
Carbohydrates35.8grams
Tapioca (pearls)
0.8
glass
Coconut flour
0.3
glass
Baking 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
1
Mix tapioca, coconut flour, baking soda, salt, and spices. Add oil and mix.
- Tapioca (pearls): 0.8 glass
- Coconut flour: 0.3 glass
- Baking 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.
- Gelatin: 2 tablespoons
- Water: 0.5 glass
3
Pour the gelatin mixture into the dough and mix.
- 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.
- Olive oil: 0.3 glass
5
Bake for 15–17 minutes at 180 degrees.
