This is yet another new recipe originating with my newfound love for Otto’s Cassava Flour. The chemistry of this flour is unlike any grain-free flour substitute I’ve ever used and it has opened up a whole new world of possibilities for Paleo adaptations of my old favorites–even crazy unheard of things like AIP dinner rolls! Yes, these are nut-free, dairy-free, grain-free, gluten-free, egg-free, seed-free, refined sugar-free and they can be made coconut-free too!
Otto’s Cassava Flour is made using the entire cassava root (which is the same thing as yucca, yuca, manioc and tapioca root) minus the peel. Their processing method is to peel, wash, slice, press, bake and then mill. This ensures the potentially toxic cyanide in cassava is totally neutralized. This whole food flour is 80% starch and 7% fiber, which makes it an excellent all purpose flour. Cassava has a low Glycemic Index (46) and a moderate glycemic load (12), and because of its absorptive properties, recipes can typically get away with fairly low flour to liquid ratio, which is great news from a blood sugar regulation perspective.
Cassava was originally reported to be a gluten cross-reactor by Cyrex Labs (unpublished, proprietary data), however published research has shown that it is not (see this article or this recent Facebook post). Although it can be a relatively common food intolerance, it is considered an autoimmune protocol-friendly food.
Cassava flour is not the same things as tapioca flour or tapioca starch, which, while made from the same starchy root, is produced quite differently and is not a whole food. I have heard from other bloggers that other brands of cassava flour do not behave the same in baking, so I definitely recommend making this recipe with Otto’s Cassava Flour.
Prep time: 15 minutes
Cook time: 25 minutes
Yields: 6 rolls
- 1 1/2 cup chopped green plantain (about 1 medium) [see my video on plantains here]
- 1/4 cup extra virgin olive oil
- 1/2 tsp salt
- 1/3 cup coconut milk (or substitute with 1/4 cup water and an additional tablespoon evoo)
- 1 cup Otto’s cassava flour
- Preheat oven to 425F.
- Combine plantain, olive oil, salt and coconut milk in a blender and blend on high for 1-2 minutes, until a completely smooth puree.
- Invert puree into a mixing bowl. Add cassava our and work into the puree until a sticky rm dough forms.
- 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.
- Bake for 25 minutes.
- Remove from oven and let cool at least 5 minutes before serving.
Note: This recipe doubles really well. These rolls are best enjoyed still 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 after a day or two). Store any leftovers in an resealable bag in the fridge or freezer and gently warm to room temperature or “warm roll temperature” before serving.