If food is making us sick, fitness is causing us pain, weight loss isn't happening, happiness is drifting- it's time to get in the kitchen...and the emporium.
I like to use pink himalayan sea salt in the below recipe's and as my main salt.
Autoimmune Paleo Dinner Rolls:
Prep time: 10 minutes
Cook time: 25-30 minutes
Total time: 35-45 minutes
Yield: 8 rolls
- 1 and 1/4 cups yuca flour (aka tapioca flour/starch)
- 1/4 cup coconut flour, sifted before measuring
- 1/2 tsp baking soda
- 1/4 tsp unrefined finely ground salt
- 1/4 - 1/2 tsp garlic powder
- 2 Tbsp gelatin (red canister of Great Lakes -- Collagen Hydrolysate will NOT work)
- 2/3 cup filtered water
- 2 tsp raw apple cider vinegar
- about 2-3 Tbsp olive oil, for brushing roll tops
- Preheat oven to 400F.
- Measure dry ingredients (yuca/tapioca flour/starch, coconut flour, baking soda, salt, and garlic powder) into a large mixing bowl and stir to combine evenly.
- Add water to a small saucepan and slowly sprinkle gelatin on top to "bloom" it. Do not let the dry gelatin clump as you do this. Once all gelatin has is wet, heat over medium low until all gelatin is dissolved, stirring as needed.
- Pour gelatin and apple cider vinegar into the dry ingredients and stir to form the dough. Let the dough cool for a few minutes.
- If the dough is too sticky after cooling, sprinkle 1 Tbsp of yuca flour on the outside of the dough. You can also dust your hands with some flour, too.
- Knead and work the dough for just a minute before forming your rolls. This will also help work in any extra yuca flour that you added to the outside.
- Divide dough into 8 equal-sized pieces and roll them into balls. Optional: score the tops of the rolls with an "X" shape using a sharp knife. NOTE: balls should hold their shape without collapsing. If they do not, see notes about working with the dough above the recipe.
- Place rolls on a parchment paper-lined baking sheet and brush the tops generously with olive oil. Bake for 10 minutes, then brush with olive oil again. Bake an additional 10 minutes, then brush one more time with oil. Return to the oven for about 5 more minutes, or until the rolls are golden and color and offer some resistance when pressed in the middle.
- Best enjoyed immediately out of the oven, but may be stored in an airtight container at room temperature for several days after cooking. Reheat in a 350F oven for several minutes until warmed though. Enjoy!
Paleo English Muffins (from Every Last Crumb)
These paleo English muffins are nut-free, grain-free, and egg-free and come from Brittany Angell's new cookbook Every Last Crumb. Enjoy them with butter or ghee and jam, bacon and eggs, or, like I did, as hamburgers!
Prep time: 25 minutes
Cook time: 20 minutes
Yield: 4 English muffins
- 207 grams lukewarm water (about a scant 1 cup)
- 1 Tbsp instant yeast
- 2 tsp coconut palm sugar (I recommend sucanat instead)
- 127 grams potato or sweet potato starch (about 2/3 cup plus 2 tsp)
- 72 grams coconut flour (about 1/3 cup plus 2 Tbsp)
- 30 grams tapioca starch (about 1/4 cup)
- 3/4 tsp xanthan gum or guar gum
- 1/2 tsp kosher salt (I recommend unrefined sea salt)
- 64 grams Spectrum shortening (about 1/3 cup --- and I just have to say WHY in the WORLD isn't leaf lard listed as the shortening of preference in this book?? :-P That's what I use in all my paleo baking, including this recipe, and it tastes SO GOOD. It is the original shortening your great-grandma would've used, after all!)
- In a small bowl, mix together the lukewarm water, yeast, and sugar. Set aside.
- In a mixing bowl, combine the potato starch, coconut flour, tapioca starch, xanthan gum, and salt.
- Stir the yeast mixture and shortening into the dry ingredients and mix until fully incorporated and a dough forms. The dough will be fairly wet and sticky.
- Oil a large skillet and the inside of each of 4 English muffin rings (see Notes). Place the rings in the skillet
- Divide the dough into 4 equal portions and place a portion in each ring. Brush the tops liberally with water.
- Cover the skillet and place over low heat for 1 minute. Turn off the heat, keeping the English muffins covered, and allow them to rise for 15 to 18 minutes.
- Turn the burner back on to medium-low heat. Keeping the lid on the skillet, cook the English muffins for 10 minutes. Remove the lid and flip them.
- Cover and cook for another 5 to 6 minutes, until golden brown on the bottom. Remove the rings.
- Cover the skillet and cook for another 10 minutes.
- Remove the finished English muffins from the skillet and let cool completely before breaking open with a fork and toasting. Store extras at room temperature in a sealed container, or freezer for another day.
- NOTES: You can create your own English muffin rings by folding aluminum foil over itself. Use metal paper clips to hold them together. If you find that your English muffins are not fully cooked through, lower the heat and cook them longer. You can continue to cook a muffin in the skillet even if it has been cut open.