6.8 net carbs per roll (3.4 per slice)
- 2 cups almond flour (Bob’s Red Mill)
- 1/4 cup + 1 tsp Coconut Flour
- 1 teaspoon baking soda
- 3/4 teaspoon gelatin
- 2 eggs + 1 yolk
- 2 tablespoons olive oil
- 1 tablespoon apple cider vinegar
- 1 1/4 cups almond milk or coconut milk, divided. (We like to use 1/2 almond, 1/2 coconut) Trader Joe’s Coconut Milk is BPA-free + additive-free.
- ***To use these rolls as croutons in our stuffing, make sure to add 2 tbsp of Italian Seasoning to the batter and skip the bread crumb process below and head back to our stuffing recipe.
- For Bread Crumbs:
- 1 tablespoon Italian Seasoning (To be added after baking, see instructions below).
- 1 teaspoon olive oil
- 1/4 teaspoon salt
- Preheat oven to 350 degrees
- Prepare your pan. We highly recommend cutting parchment paper circles to fit in the bottom of each well of your sandwich roll pan and then greasing the sides well. This will result in a far easier release of the rolls. Plus, the parchment circles are reusable, so you won’t have to cut them again if you store them in a ziplock bag after each use. You can also lightly grease the bottom of the wells before adding the parchment rounds. (If you do not use the parchment paper, make sure to grease your pan super well).
- In a large bowl, whisk together almond flour, coconut flour + baking soda. Then add your eggs + yolk, olive oil, apple cider vinegar and 1 cup of the almond milk. Blend until smooth, set aside.
- In a small dish, add your 3/4 tsp of gelatin, then stir in 1 tbsp of the almond milk. Let your gelatin mixture sit for 5 minutes, it will thicken. Then slowly stir in an additional 3 tbsp of almond milk and blend until the gelatin is evenly combined into the milk.
- Pour gelatin mixture into bread batter and blend until smooth. Pour batter into each well 1/3 of the way full. (After you pour the batter into the wells, you can pick up the pan and tap it against the counter firmly, this will help to even out the surfaces. Alternatively, dip a large spoon in some water and then use that to smooth the batter surfaces, until they are nice and even).
- Bake at 350 degrees for 20-25 minutes. (At 20 minutes they will start to turn golden, make sure to check in so they don’t over-brown). They will be mostly firm, with a touch of softness in the middle.
- Remove your pan from the oven. Run your knife around each well to make sure the sides are not attached. Using oven mitts, flip pan over carefully onto a wire cooling rack. (Place the rack on top of the pan before flipping it over so the rolls will not break). Peel parchment paper off of rolls.
- Let rolls cool for 10-15 minutes before slicing them in half (length-wise). Let them continue to cool. (Removing them from the pan, and slicing + cooling them on a rack, keeps them from retaining moisture and allows them to dry. Soft bread is good, but we don’t want it too moist).
- We store our bread in an airtight container and keep it refrigerated. It’s delicious toasted with scd jam + we recommend toasting it for sandwiches as well.
- For The Bread Crumbs:
- Cut rolls into croutons. (3 rolls will equal about a cup and a half of bread crumbs). Let them dry out overnight, if possible. Then, in a large bowl, add your dried croutons, Italian Seasoning + salt. Toss until evenly distributed. Sprinkle olive oil over top and toss again. Spread croutons on parchment paper lined baking sheet and bake at 200 degrees for about 20 minutes, turning them every 10 minutes or so.
- Remove croutons from oven and let them cool completely. Place them into a food processor and pulse until you have crumbs. Pour them back onto the parchment paper and allow and residual moisture to dry out. Store in airtight container, use in any recipe that calls for bread crumbs. Or use croutons in salad or soup. Enjoy!
- Prep Time: 15 min
- Cook Time: 25 min
Keywords: grainfree, glutenfree, lowcarb, specificcarbohydratediet, scd, rolls, sandwich, bread, toast, breadcrumbs