These Paleo rolls are crusty on the outside, chewy on the inside and have the taste of real bread.
If it doesn’t have a real crust, for me it just doesn’t taste like bread. These Paleo rolls even make an excellent sandwich.
It’s not an exaggeration to say that I have spent hundreds of dollars on ingredients leading up to this recipe. I don’t consider that money wasted. I fed it all to my family (sorry family!).
My oldest can’t seem to get enough almond flour and almonds in any form every invented (score!), so I hit that pretty hard with her. Anyway, recipe failures are a cost of doing business!
I finally hit on exactly the right recipe—and decided that I could make it even better. I went on to ruin the recipe, instead, exactly 3 different ways.
I won’t bore you with all the details. But I can say from personal experience that making substitutions in this recipe is not recommended!
Even more importantly, I do not recommend modifying the method at all. At least not until you have made it precisely as written once. It works like this.
If you try to handle the dough too much or try to add more starch to shape it that way instead of with wet hands, you will be burdened with tough rolls that are dense inside and can’t seem to bake all the way through no matter how charred they are on the outside.
Looking for gluten free bread that isn’t Paleo but still doesn’t use rice flour? This Gluten and Rice Free Multigrain Bread recipe from Allergy Free Alaska looks very intriguing. Sometimes, you don’t need Paleo, just rice-free!
I’ve taken some heat in the past when I make Paleo recipes as the ingredients tend to be expensive. But since I have such a deep reservoir of recipes here on the blog and in my cookbooks, I use the blog to experiment.
As far as Paleo recipes go, though, this one is on the cheaper side. There isn’t a whole lot of almond flour in the recipe (just 1/2 cup total), and the starches are much less expensive.
I do specify that not all tapioca starches are created equal, and if you try this recipe with tapioca starch from Bob’s Red Mill or your local Asian market, there is a good chance that the recipe won’t work and/or won’t taste very good. Those products are hit or miss, and more miss than hit.
But the rewards are great here, if you’re willing to give these a go. And what’s more, once you have the ingredients, these rolls are ready in a flash.
I love these so much that I make them just for myself sometimes. That’s something I really never do, as there are always cookbooks to be written and blog recipes to develop, not to mention children to be fed. But these are that good.