AIP (Auto Immune Protocol) Bread Rolls
Gluten-Free, Dairy-Free and Sugar-Free Bread Rolls
This recipe is for the quickest, foolproof almost-instant bread or rolls. While the family can and does eat store-bought rolls, I either had to make do without any roll for my hamburger patty or other filling. Sure! There are gluten-free and dairy-free buns and rolls available in the shops, but they aren’t great in flavour and I don’t particularly enjoy their consistency and texture. I find them a bit small and too dense – they almost seem permanently stale.
Then we discovered this recipe and thirty minutes later, I was enjoying a superb hamburger on my own fresh AIP bread roll!
2 cups of gluten-free self raising flour (gluten-free flour and baking powder were used in the photos)
1 cup of almond milk (any non-dairy milk)
4 tablespoons of mayonnaise (try find one without sugar)
Seasoning to your preference. I use 1/4 teaspoon each of garlic powder, rosemary and thyme. Pinch of salt and pepper. You can go crazy here and add in whatever seasoning you would like – try different combinations of your favourite herbs and spices.
Mix all the dry ingredients together (flour and seasoning) in a bowl. Then add the milk and mayonnaise, and mix together with a wooden spoon until a sticky dough has formed.
Form into round or long hotdog-shaped rolls. This batch will make approximately 4 rolls.
Bake at 180 degrees Celcius for 20-25 minutes.
**Debbie’s Tip: I have tried these rolls with self-raising gluten-free flour and also with gluten-free flour with baking powder. My results were that the rolls were more heavy and dense using self-raising flour. They were lighter using the flour with baking powder, but then ended up being slightly crumbly. In order to get the perfect consistency and crumble that you prefer, you can play with the ratios by, for example, using 1/2 self-raising and 1/2 flour with baking powder.