Written by Since choosing to live a gluten- and dairy-free lifestyle three years ago, we have generally skipped the toast, croissants, and other bread-y goods prepared by family and friends for brunches, dinners, and parties. We have ventured on a few successful baking adventures—see our Orange-Cranberry Bread, Bacon Jalapeño Bread, and Pumpkin “Cornbread.”
Still, we have shied away from rolls, donuts, and croissants until recently. A few weekends ago, I was doing some exploratory ready about egg replacement (because one of my nephews is allergic to egg, among other things) and learned that chia seed flour can mimic the stretchy consistency of glutenous dough.
When I told Brent, he immediately said, “Does this mean we can make croissants now?” I told him I would try.
Obviously, we haven’t mastered the croissant yet or else this recipe would be all about making a paleo croissant. However, in the first attempt, I found myself far from croissants and rather close to a dinner roll. So, we made a few minor adjustments and voila! These dinner rolls may be dark like a pumpernickel, but they are not heavy. Instead, they are moist, buttery and savory in flavor, and even a bit doughy in texture.
Serve them with a fruit jam for breakfast or with ghee for a dinner party. They will not disappoint you! We hope you enjoy them as much as we have.
Ingredients
1/2 C coconut milk
2 Tbsp honey
2 C white chia seed meal
3/4 tsp baking soda
1/2 tsp salt
3/4 C ghee
3/4 tsp lemon juice
unbleached, chorine-free parchment paper
Method
Preheat oven to 375. Warm the coconut milk for 30 seconds in the microwave and then whisk in the honey. (Alternatively, you could warm the coconut milk on medium low and whisk in the honey until blended; then remove from heat.)
Pulse flour, salt, soda and ghee in food processor.
Place flour mixture in a large bowl and pour in the coconut milk mixture. Stir with large spoon or rubber spatula. Let sit for 2-3 minutes so the chia seeds soak up the moister.
Add lemon juice and mix quickly with the spatula or spoon.
Immediately start scooping out dough into your hands, form into dinner roll-size balls and drop onto parchment paper-lined baking sheet.
Bake for 15-18 minutes, until browned and springy to the touch. Allow them to cool on the baking sheet for 5 minutes.
Serve immediately or cool completely on a cooling wrack. Store in an airtight container in the refrigerator for about one week.
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Dinner Rolls
Ingredients
1/2 C coconut milk
2 Tbsp honey
2 C white chia seed meal
3/4 tsp baking soda
1/2 tsp salt
3/4 C ghee
3/4 tsp lemon juice
unbleached, chorine-free parchment paper
Method
1. Preheat oven to 375. Warm the coconut milk for 30 seconds in the microwave and then whisk in the honey. (Alternatively, you could warm the coconut milk on medium low and whisk in the honey until blended; then remove from heat.)
2. Pulse flour, salt, soda and ghee in food processor.
3. Place flour mixture in a large bowl and pour in the coconut milk mixture. Stir with large spoon or rubber spatula. Let sit for 2-3 minutes so the chia seeds soak up the moister.
4. Add lemon juice and mix quickly with the spatula or spoon.
5. Immediately start scooping out dough into your hands, form into dinner roll-size balls and drop onto parchment paper-lined baking sheet.
6. Bake for 15-18 minutes, until browned and springy to the touch. Allow them to cool on the baking sheet for 5 minutes.
7. Serve immediately or cool completely on a cooling wrack. Store in an airtight container in the refrigerator for about one week.
that paleo couple 