A yeast-free bread recipe that fits a Candida Diet. These Paleo Dinner Rolls make the perfect addition to soups, stews or egg dishes.
Dinner rolls – a tradition around the world
Dinner rolls seem so American to me. When I think of a traditional American dinner I see images of meat and potatoes, maybe a side of something green, and a light-brown, roundish dinner roll searching for its mate – butter! I can still remember the basket of bread rolls being passed around my family’s dinner table, especially around holidays and special occasions.
But dinner rolls are nothing unique to America. Cultures all over the world and throughout history (even the ancient Egyptians) have baked and eaten bread with their meals. Parts of England and Ireland refer to bread rolls as a bap. The Danish call it a rundstykker, or round piece. The Swedish call their buns fralla. (I call my own buns “tight” and “lifted” – oh wait, those are different buns we’re talking about 🙂
Why a grain-free roll?
I wanted to recreate the dinner roll because a) it’s so traditional, and b) it gives my clients something familiar to eat. So often when someone undergoes dietary restrictions it can feel like a prison sentence – they feel chained to a list of what they can and cannot eat. I know this from personal experience, and maybe you do too. So much of the foods I make are dedicated to recreating traditional, yummy dishes that we know and love…but without the refined flour, refined sugars, gluten, soy, corn or dairy.
My Paleo Dinner Rolls are exactly that – they are great for a Paleo diet or for anyone wishing to do without grain. I made these Paleo because I’ve noticed more and more of my clients are sensitive to grains, particularly clients who are following candida diets. Their healing seems to accelerate when switching to grain-free foods.
However, I never like to completely eliminate certain food categories like breads or desserts because I find that that totalitarian approach to diet ultimately leads to binging down the road. (Can you picture yourself sitting on the floor covered in bread crumbs crying out in anguish, “Why? Oh, why couldn’t I have just a little bread?!?”) I know, it’s a super dramatic image. We do not want that, right? That’s one of the reasons I enjoy overhauling foods in a healing way. So you can have the bread without all the drama.
These rolls meet the following diets:
Why Cassava Flour:
Cassava flour has become a go-to ingredient that I use in a lot of my baked goods. It has an incredibly soft texture, a mild taste to accommodate a variety of recipes, and most resembles white flour. If you’re unfamiliar with Cassava flour, it’s made from a starchy root vegetable grown in South America and parts of Asia. Tapioca is ironically made from the same plant, although it’s harvested a different way. If any of this sounds familiar, you might have already read about Cassava flour in my post for Nut-Free Cassava Flour Tortillas (that’s a good one too!)
Next time you’re craving some bread with dinner, maybe choose a grain-free version like my Paleo Dinner Rolls! Bon appétit!
NOTE: I prefer Otto’s Brand or Bob’s Red Mill Cassava Flour. It seems to be the softest and best quality. Using other brands could affect absorbency and cooking time.
Specialty Ingredients for this recipe:
Yeast-Free Candida Diet Bread Recipe
Yeast Free, Paleo Dinner Rolls
- 3/4 cup cassava flour Otto's Brand or Bob's Red Mill
- 1/2 cup tapioca flour or arrowroot
- 6 level Tablespoons coconut flour
- 1/2 teaspoon xanthan gum
- 1/2 teaspoon sea salt scant
- 1/2 teaspoon baking soda
- 1/2 teaspoon garlic powder (not garlic salt)
- 1/2 cup filtered water
- 1/2 cup olive oil
- 1 egg beaten
- olive oil or coconut oil spray
Preheat oven to 350 degrees F. and line a baking sheet with parchment paper.
In a medium sized mixing bowl combine the cassava flour, tapioca flour or arrowroot, coconut flour, xanthan gum, sea salt, baking soda and garlic powder. Whisk to evenly combine and remove any lumps.
In a separate smaller bowl combine the filtered water, olive oil and egg. Pour into the flour mixture and switching to a spatula to combine fully. The batter shouldn’t be too wet or too dry and should not stick to your hands when rolling the dough into balls.
Scoop 2 heaping tablespoons at a time and roll into a ball with your hands. Line on prepared baking sheet and lightly spray the tops with oil spray. Note: these will not spread out when baked.
Bake for 15 - 20 minutes or until golden brown. Remove from oven and allow to cool slightly before enjoying!
*These rolls are best served warm.
You can find all our Anti-Candida Recipes HERE or grab a copy of our Digital Cookbook Everyday Recipes for Your Candida Diet HERE!