garlic rolls

I feel so much better when I don’t eat grains. But, I love bread. So, anytime I see a recipe for a grain-free version of a bread that looks good, I try it. My hat goes off to Kelly at A Girl Worth Saving for developing this recipe for garlic rolls — they actually are reminiscent of those garlic knots you get from pizzerias. These rolls are easy to prepare and they last several days if you store them in container or a zip-top bag.

If you’re looking for a great, warming winter dinner to make tonight, pick one of my soups and make these rolls on the side. Perfect for a Sunday night dinner…

Garlic is a natural antiviral and antibacterial agent. It’s considered a Chinese herb (Da Suan). It reduces swelling, kills toxins, is good at fighting high cholesterol and is even good at fighting diarrhea. Some people even use a liquid form of garlic to fight ear infections. I use garlic in everything…

In a small pot, combine olive oil, water and salt…
garlic rolls (in a row)

Once it boils, add the garlic and tapioca flour…
garlic rolls (close)

Then you’ll add in some seasonings, eggs and a little coconut flour…
garlic rolls (very close - 2)

Form the dough into balls, bake them in the oven and enjoy!
garlic rolls

Grain-Free Garlic Rolls
(makes 12 rolls)
recipe adapted from: A Girl Worth Saving

1/2 cup extra-virgin olive oil
1/2 cup water
1 tsp sea salt
1 large garlic clove, minced
1 egg
3/4 cup tapioca flour
1/4 tsp dried basil
1/4 tsp dried oregano
1/4 tsp dried minced onion
1/4 cup coconut flour

Preheat oven to 350 degrees.

Put the oil, water and salt in a small pot and bring to a boil. Remove from heat and add the garlic and the tapioca flour. Stir until combined. Let cool for about 10 minutes. Add the egg, basil, oregano and onion. Add the coconut flour and mix until well combined. Knead with your hands until it’s combined well.

Roll the dough into 12 balls and place them on a parchment-lined baking sheet. Bake about 35 minutes, or until golden brown and crispy. Enjoy!

Kitchen-of-Youth

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