Prep time: 10 mins
Cooking time: 30 -40 mins
Serves: Makes about 25 dough balls.
270g Coconut flour
270g Tapioca flour
2 teaspoons of salt
2-3 teaspoons garlic powder (depends on preference)
2-3 teaspoons dried rosemary (depends on preference
230ml olive oil
230ml warm water
2 eggs beaten (keep a little separate for topping the dough balls).
Pre heat the oven to 180°C/350°F/gas mark 4. Grease a baking tray with butter. Mix the coconut flour, tapioca flour, salt, garlic powder and rosemary together thoroughly in a large bowl before adding the olive oil and warm water and stirring together. Now add the beaten egg and mix together thoroughly to form a paste.
If the mixture is too thin you may need to add some more coconut flour. Add a heaped tbsp and mix again to ensure the mixture is more doughy. Add more if you need. Sprinkle a little tapioca flour onto your hands before grabbing a handful of the mixture and rolling into a small ball shape.
Make them a little smaller than a golf ball. Place each one on the baking tray before using a pastry brush to coat the tops of the buns with the remaining beaten egg. Place in the oven to cook for 30-40 minutes (ovens vary). Leave to stand a little but these are best served warm. They should have a bit of crunch to the outside and soft in the middle