AIP Sweet Potato Roll

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AIP  Sweet Potato Dinner Roll

I’m so happy to introduce this AIP version of the Sweet Potato Rolls! I had been craving for breads and this one hits the spot while being an AIP compliant. The original recipe is made by Beth Gabriel in her  e-book Paleo Gluten Free, Slow Cooker Recipes.

Ingredients:

1 1/4 cup Tapioca Flour, like this

1/4 cup Arrowroot Flour, like this

1/2 cup Sweet Potato Puree, like this

1/4 cup Coconut Flour + 3 Tbsp Coconut Flour

1 Tsp. Sea Salt

1 Tsp. Baking Powder, like this

1/4 cup Coconut Milk beverage, like this

1/4 cup Olive Oil, like this

1 tsp gelatin powder, bloomed and whisked (see note)

1 Tbsp Nutiva Shortening

Procedure:

Note: Mix 1 tsp gelatin powder and 1/4 cup room temperature water on a small saucepan. Whisk and wait for about 5 minutes to let the gelatin bloom. Whisk again until frothy.

  1. Pre-heat oven at 400 degrees. Place parchment paper on a cookie sheet.
  2. Mix the first six ingredients in a big bowl. Make sure there is no clumps by using a sifter and a spatula.
  3. Mix coconut milk beverage, olive oil and bloomed gelatin in a big mixing bowl.
  4. Put half of the dry ingredients in, mix with hands then add the other half until a dough is formed. If its still soft, slowly add a teaspoonful of coconut flour until a firm dough is achieved.
  5. Cover with kitchen towel for 10 minutes.
  6. Sprinkle coconut flour on a board, form the dough into a log and divide into 8 pieces using a knife.
  7. Put shortening on your hand and gently shape dough into round balls. Allow shortening to cover outside of dough balls.
  8.  Arrange on the cookie sheet covered with parchment paper, allowing space in between.
  9. Bake for 15-18 minutes until golden brown. Serve warm.
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