It’s true, this wee little bread roll is gluten-free, grain-free, dairy-free, yeast-free, egg-free and sugar-free. But… it tastes amazing, it’s like a little warm bread roll you have with your soup or in your lunchbox as a small piece of bread to have with your fave lunch.

These are an awesome little treat for the kids lunchbox and before you pop them in the oven, you can even sprinkle some nice little extra bits like grated apple and cinnamon, a tiny little bit of cheese and fresh herbs… or you can just leave them naked (oops!)

What’s the secret, it’s so easy, this is all you need to do.

This recipe is adapted from my Chia & Almond Meal Bread recipe.

Ingredients for EGG-FREE

  • 2 cups almond meal (I used almond meal because it is already blanched and easier for me to digest)
  • 4 tablespoons chia seeds
  • 1 1/2 cups arrowroot or tapioca (remember to sift this to remove any lumps)
  • 2 teaspoon bi-carb (baking soda) (sifted with the starch to remove any lumps)
  • 4 tablespoons apple cider vinegar (or use lemon juice if you cannot have vinegar)
  • 1 cup of water
  • good pinch or two of salt

Now all you have to do is mix it together really well and let it sit for 10 minutes.

The mixture will thicken up enough so that you can spoon it on to a tray lined with non-stick baking paper in the shape of wee little bread rolls (because there is no rubbish in this mix, they are little – and I think that’s kinda nice).

Pop it in the oven (heated at 175C) for about 10 or 15 minutes (just press them lightly – they will bounce back when they’re done).

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these shots are of Tania adding apple cider vinegar and water to the mix, the batter after 10 mins and spooning.

these shots are of Tania adding apple cider vinegar and water to the mix, the batter after 10 mins and spooning.