1/3 cup olive oil
1 cup water
1 tsp salt
1 and 1/2 cups tapioca flour
1/2 cup coconut flour
2 tsp mixed herbs
Heat olive oil and water until they start boiling.
Gather flours and salt in a bowl and then add hot liquids, stirring to make a ball of dough.
Add herbs and stir/roll around until evenly distributed.
Add egg and stir until thoroughly mixed in a causing quite a stiff mixture. (It gets so stiff that the stirring motion moves the bowl around but I’ve found putting a damp dishcloth between the bowl and the counter reduces this movement.)
Put a sheet of grease-proof paper on a baking tray and share out the bread mixture in dollops to create 8 bread rolls. They won’t change shape/size much from how you put them onto the tray.
Bake at Gas 4 for 35-40 minutes. 37 minutes does it every time for me!
Cool thoroughly on a wrap.
These bread rolls can be rather plain and stodgy to eat on their own and go dry within a day or two. (They freeze pretty well though.) They work well to create a generously filled sandwich or broken up in eggy-bread. But by far the best thing to do with them is to cut them in half and toast them under the grill. Then spread with PURE sunflower spread, almond butter or honey and they are honestly nicer than crumpets. My family always love the smell of them toasting…
I have tried doubling up on this mixture to make 16 rolls at once but the stirring stage became impossible, so I tend to make two batches now, one after the other.
NB. Recipe adapted from strandsofmylife.com So much gratitude for this baker – I would be so stuck without this recipe.