Fluffy. White. Chewy. Buttery.  

Bread—that food that brings people together around tables. The act of passing bread and butter is something familiar to all of us.  Bread is a staple, an almost sacred food to all cultures and generations.  Bread recipes from your grandmother have been passed down from generation to generation, always appearing at family gatherings or holiday parties.  Recipes, shapes and colors have changed over time, but since ancient days, bread has been served bringing people together to feast at the table and connect over food and fellowship.

I absolutely love bread, however when I was diagnosed with Type 1 diabetes over 2 years ago, I removed all grains, gluten and most starches out of my diet.  Bread of any kind—from crusty white French baguettes to sourdough sandwiches to dinner biscuits—is what I always miss the most.  I have been experimenting, trying, failing, and trying again to make the perfect dinner rolls. The ones that are slightly chewy inside and slightly crispy outside.  Light, fluffy and able to hold in your hands without falling apart.  Buttery, fluffy and white! Well, finally here are the perfect grain free bread rolls.  

{You can even use them to make my thick crust pizza!}

“To me, healthy eating is not about what I cannot eat, but rather creating the foods I love to eat with healthy ingredients in mind and sharing those foods around the kitchen table.”

These grain free, gluten free and paleo white dinner rolls have hints of buttery rosemary and salty parmesan bringing together a beautiful savory combination.  Why the addition or rosemary and parmesan? The rosemary to take away a slightly nutty taste, however you will never know these grain free dinner rolls are made with nut butter. And the parmesan to give the rolls that slightly crispy edge as you bit into the fluffy, light inside.

So come together, at your kitchen table, in your backyard, or sitting with friends and pass the bread and butter.  Gather around your kitchen table to feed your body and nourish your heart.  May you enjoy the delicious comforting smells and tastes of bread and butter once again!

{This recipe is featured with Smoky Pulled Pork Sandwiches found in A Backyard Summer, recipe ebook} 

Why Cashew Butter + Nutrition of Cashews

• Cashews have a higher carbohydrate to fat ratio than most other nuts, making them a great grain-free baking base as your baked goods will stay together beautifully rather than crumbling apart.
• I highly recommend using raw cashew butter as it will allow for white dinner rolls. Roasted and salted cashew butters will make your bread taste more “nutty” and also usually have added salt and low quality oils.
• Cashews provide a great source of magnesium, a very important mineral for diabetes and blood sugar regulation.
• Magnesium is an important mineral for cellular health supporting DNA synthesis and transporting information across cell membranes.
• Nut butters are easy to digest and assimilate allowing your digestive system to work efficiently.

Grain-Free, Fluffy & White Bread Rolls

A fluffy, white grain free, gluten free and paleo bread roll.  A healthy, flour-less and simple dinner roll.  GAPS allowed bread recipe made with simple ingredients and starch free.

makes 8 rolls

Ingredients

• 3/4 cup raw cashew butter (I recommend Artisana)
• 1 egg
• 2 egg whites
• 2 tbsp butter, melted
• 1/4 tsp baking soda
• 1/2 tsp lemon juice
• 1/2 tsp fresh rosemary, chopped
• pinch of Celtic sea salt
• handful of shredded parmesan cheese (I use Pecorino Romano*)

Directions

• Preheat oven to 350 degrees F. Line a baking sheet with parchment paper.
• In a mixing bowl, use a hand blender to whip egg whites until foamy peaks being to form.
• In another bowl, use a hand blender to mix cashew butter, egg, butter, baking soda, lemon juice, salt and rosemary.  This will be very thick and sticky.
• Fold in egg whites and mix until smooth. You want this to be well blended but still keeping the whites fluffy. (You will want to work quickly folding in the egg whites and placing the rolls in the oven as the egg whites will collapse with time, creating more “mushy” rolls).
• Use a spoon to drop batter onto baking sheet. Sprinkle a small handful of parmesan over each biscuit.
• Bake for 10 minutes then serve and enjoy immediately with butter.

This & That

•  I highly recommend using Artisana raw cashew butter (found on Amazon)—it is creamy, smooth and white and will give you that fluffy, white dinner roll texture.
• Once you begin making these, work quickly as the lemon juice, baking soda and eggs will begin to react together so you want to bake them as soon as possible.
• When folding in the egg whites, be gentle but make sure that the batter is well mixed as you do not want any clumps.
• I have reheated these rolls in the toaster oven the next day, however they are best served immediately.
• *Pecorino Romano is a sheep’s milk cheese so if regular cow’s milk dairy bothers you, you might be ok with such a small amount.  If you cannot handle cheese, you may omit it, however, I recommend the addition!

{Shared on Gluten Free Wednesdays and Paleo Magazine}