Garlic Rolls (Paleo – Dairy, Gluten, Grain, Sugar Free)

Recently, before my grain free flour experimenting, I decided to try out this pizza base recipe that I recently blogged and using the same dough, tweaked the recipe to replace the almond flour with the coconut flour,  to make bread, which didn’t turn out the way that I expected.  So giving it another go almost immediately after making the bread, not to lose the interest, I produced a better bread roll (bun of sorts- it was round!) than bread, soft in the inside, crispy to edibly hardish on the outside.  I am not sure how these rolls preserve but it’s safe to say that these should be consumed immediately for fresh baked goodness!  Notable, is the savoury taste that the fresh garlic and Italian herbs add to this bun-roll, not a hint of the coconut flour is in the taste! The tapioca flour may be increased if you find that the dough is not coming together properly, however, I found the amount in this recipe worked well and you could actually knead the dough.  I suppose that this recipe will also work well as a pizza base, as the ingredients are exactly the same, except the change from almond flour to coconut flour.


½ cup olive oil
½ cup water
1 tsp Himalayan or sea salt
¾ cup tapioca flour
¼ cup coconut flour
1 egg, whisked
½ tsp Italian seasoning
½ tsp chopped garlic or 1 tsp garlic paste
Here’s How
  • Heat the oven to 180 degrees celsius
  • In a small non-stick pot combine the olive oil, water and salt and bring to a boil.

  • Remove from heat and add in the garlic and then the tapioca flour.
  • Mix thoroughly, breaking down the hard lumps (muscle power is required to create a soft mix – hands may be sore!) and let rest for 5 minutes.

  • Add in the in Italian seasoning and egg.

  • Mix in the coconut flour, more muscle power is required to combine the mixture well, and then knead the dough for 1 minute  until a soft dough is formed.

  • Pinch about a 5cm dough ( little larger than ping pong ball size) and roll it into a ball.  Repeat until all the dough has been used up. This mixture made round 5 rolls.  You may go smaller but with even sized balls.
  • Place the rolls on a greased baking sheet or on a sheet of baking paper
  • Bake for 35 – 40 minutes
    Eat immediately!


Print Friendly

Prava Singh

A Mom, daughter, wife, sister, aunt and friend experiencing life through an evolutionary body with a revolutionary mind... A recent past former Type 2 insulin dependent and hypertensive walking time-bomb for 13.5 years, I have made positive lifestyle changes that has aided and abetted my health status for my overall betterment. Passionate about all things food, with a proud Indian heritage, I regularly blog my culinary attempts that have worked for me in my endeavours to break the shackles of food addictions and food slavery. Passionate about people too, my decision to share these endeavours is driven by informing others that a lifestyle change through food is indeed possible. I have indeed survived high school and survived life too in the most interesting and thought-provoking ways. Having lost over 50kgs of excess weight in just under a year, I have reclaimed my life and am thoroughly enjoying the journey.

You may also like...

Leave a Reply

Your email address will not be published. Required fields are marked *