If you crave a little bread with your meal, these grain-free, paleo bread balls are super easy to make. And if you miss the feel of soft dough in your hands, you will LOVE this kneadable dough! Seriously, it feels like a nice soft play dough.
They key, I think, is cassava flour. I’ve had a bag on hand for a while, but I’ve mostly used it in cooking for things like thickening a stew or as a breading on meat. When I finally got around to experimenting with this recipe, I couldn’t believe how the dough came together in such a soft pliable way while still resulting in a nice baked good. You can count on me experimenting more with variations of this recipe and cassava flour in general.
If you’re not familiar with cassava flour, it is made from a starchy root and is also known as yucca. Tapioca flour, which is often used in gluten-free baking, is made from the same tuber but is only the starchy part. On the other hand, cassava flour uses the whole root and contains more fiber. While the two flours can sometimes be used interchangeably, in this recipe they cannot (trust me, I tried). For this recipe, I used Moon Rabit Cassava Flour that is certified gluten-free by GFCO.
These bread balls are grain free and paleo, but cassava flour is high in carbohydrates, so don’t consider this to be low carb like many paleo recipes that use coconut and/or nut flour.
This recipe does not contain yeast or baking soda for leaving, so the bread balls are fairly dense. They basically hold their shape and don’t expand, but it still results in nice bread like balls to accompany something like soup. I made my balls small (1 tablespoon) but you could try making them larger and baking a little longer.
Cassava Coconut Paleo Bread Balls
- Preheat oven to 350° F.
- In a mixing bowl, whisk together the cassava flour and coconut flour.
- In a small pan, heat and stir the water, coconut oil, and salt until just boiling.
- Pour the water and oil over the flour and stir with a wooden spoon until the flour is moistened. (It will be dry and crumbly.)
- In a small bowl, beat the egg with a fork and then add it to the mixing bowl. Mix with the wooden spoon until the dough holds together.
- Gather the dough with your hands and knead it a few times in the bowl until soft and smooth. (To knead, push down in the center of the ball of dough with the heel of your hand. Fold the dough over and push again. Repeat.)
- Roll the dough into balls using about 1 tablespoon of dough for each ball. Place on an ungreased cookie sheet and bake for 15 minutes. Serve warm.