AIP Dinner Rolls
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This is one of those recipes I’m especially happy I thought to save! These Cassava Dinner Rolls were one of the most popular dinner roll recipes we ever shared in our AIP Recipe Collection community, and I know many of you loved having them as an option during the early stages of the protocol.
The recipe was originally created by Dr. Sarah Ballantyne, whose work was an important part of the early AIP recipe community. Over the years, Dr. Sarah’s work has evolved to speak to a much broader audience through Nutrivore, focusing on nutrient density, nutrient sufficiency, variety and nourishing foods for people as a whole, rather than specifically addressing those navigating autoimmune health challenges. There’s still plenty of common ground with the AIP, particularly in the emphasis on nutrient-dense, nourishing foods.
Unfortunately, her original website has since been decommissioned and this recipe has disappeared from her websites. I wanted to bring it back here so this much-loved recipe wouldn’t be lost—and to give credit where credit is due. You can find Dr. Sarah’s new website, Nutrivore, here, although this particular recipe is not available there.
A Note About Cassava Flour
Although cassava is considered AIP-friendly and is a wonderful grain-free baking option, it isn’t necessarily a food that everyone tolerates well. As with any food, individual tolerance matters. If you’ve tried cassava before and know that it doesn’t agree with you, this probably isn’t the recipe to use as an introduction.
It’s also important to use the specific brand of cassava flour called for in this recipe. Cassava flours can vary considerably in how they are processed, ground and how they behave in baking, so they aren’t always interchangeable. Otto’s Cassava Flour was the flour used to develop this recipe, and I strongly recommend using it rather than substituting another brand. You may find that other brands produce a very different dough and finished roll.
And just a reminder: cassava flour is made from the whole cassava root, while tapioca flour (or tapioca starch) is a different product made by extracting the starch from cassava. They aren’t interchangeable in this recipe.
AIP Dinner Rolls
♥ RECIPE & IMAGES BY: Dr. Sarah Ballantyne - Formerly "The Paleo Mom" ♥ The #1 most recommended Dinner Roll recipe in the AIP Recipe Collection Facebook group!
Ingredients
- 1 1/2 cup chopped green plantain (about 1 medium plantain - must be green or the rolls will be gooey)
- 1/4 cup extra virgin olive oil
- 1/2 tsp salt
- 1/3 cup additive-free coconut milk (or substitute with 1/4 cup water and an additional tablespoon extra virgin olive oil to make these coconut-free)
- 1 cup Otto’s cassava flour
Instructions
1. Preheat oven to 425F.
2. Combine plantain, olive oil, salt and coconut milk in a blender and blend on high for 1-2 minutes, until a completely smooth puree.
3. Invert puree into a mixing bowl. Add cassava flour and work into the puree until a sticky dough forms.
4. Divide dough into six and roll each part into a ball (about 2” in diameter). Place on a baking sheet. If desired, cut an ‘X’ with a sharp knife about 1/4 “ deep at the top of each dough ball.
5. Bake for 25 minutes.
6. Remove from oven and let cool at least 5 minutes before serving.
Enjoy plain or with an AIP Dairy-Free Butter (click here for recipes)
Notes
This recipe doubles really well, however ...
These rolls are best enjoyed while they're warm (or cooled to room temperature) on the same day they are baked (like all baked goods make with plantain, they tend to dry out and change texture after a day or two - see below for a tip to freeze your batter).
Store any leftovers in an resealable bag in the fridge or freezer and gently warm to room temperature or “warm roll temperature” before serving.
Tips & Variations:
- Cassava flour can be tricky. Be sure to use the brand of flour suggested. Do not scoop the flour from the bag, instead, use a spoon to fill your measuring cup so that it doesn't become compacted.
- Want fluffier rolls? AIP Recipe Collection group members suggest adding 1/2 tablespoon of homemade AIP baking powder (click here for a DIY Grain-Free baking powder recipe)
- Can be made into flatbread! Flatten each roll using the bottom of a bowl and bake for 10 mins at 350, flip and bake 5 mins more) for a chewy flatbread. These freeze well too.
- Freezable dough! Want fresh baked rolls but don't want the mess every time? One of our AIP Recipe Collection group members suggests mixing all of the ingredients except the flour and freezing it into 3 separate containers (which will yield 2 rolls). When you're ready for fresh rolls, thaw the dough, add 1/3 cup of Otto's cassava flour (and any herbs if you wish), and bake as directed.
Thermo-Mix Version:
If you have a Thermo-Mix and want to make this recipe, please follow the instructions found on the Grain-Free Living website - here.