Gluten-free bread

Name: Gluten-free bread
Total time: 30 min
Yield: 4
Ingredients: Tapioca (pearls) 0.75 glass; Coconut flour 0.25 glass; Baking soda 0 pinch; Garlic powder 1 teaspoon; Dried thyme 0.5 teaspoon; Dried rosemary 0.5 teaspoon; Olive oil 0.25 glass; Salt 0.5 teaspoon; Gelatin 2 tablespoon; Water 0.5 glass

4 servings

30 minutes

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

Energy value per serving

CaloriesProteinsFatsCarbohydrates

292

kcal

6.2g

grams

13.7g

grams

35.8g

grams

Ingredients

4servings

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

Cooking steps

1
Mix tapioca, coconut flour, baking soda, salt, and spices. Add oil and mix.
Required ingredients:
1. Tapioca (pearls): 0.8 glass
2. Coconut flour: 0.3 glass
3. Baking soda: pinch
4. Salt: 0.5 teaspoon
5. Garlic powder: 1 teaspoon
6. Dried thyme: 0.5 teaspoon
7. Dried rosemary: 0.5 teaspoon
8. Olive oil: 0.3 glass

2
Dissolve the gelatin in hot water until smooth.
Required ingredients:
1. Gelatin: 2 tablespoons
2. Water: 0.5 glass

3
Pour the gelatin mixture into the dough and mix.
Required ingredients:
1. Gelatin: 2 tablespoons
2. 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:
1. Olive oil: 0.3 glass

5
Bake for 15–17 minutes at 180 degrees.

Gluten-free bread

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