Discovering that plantains can be used to bake and bind a multitude of savory and sweet paleo and autoimmune paleo items unlocked so many possibilities in our kitchen! Paleo plantain rolls are a new family favorite!
The first recipe I tried was The Curious Coconut’s Soft and Fluffy Plantain Buns. I had been implementing an autoimmune paleo diet in our household to address my son’s eczema. Autoimmune paleo cuts out all gluten/grain, dairy, eggs, nuts/seeds, legumes, and sometimes coconut if there is an indication of a sensitivity. His skin was improving but finding kid-friendly foods and a wider variety was a challenge.
I tried that recipe and seeing my son scarf down those delicious fluffy, chewy buns was the best thing!
Go to The Curious Coconut for the full recipe, but here are my variations:
- 1 1/4 c. Arrowroot Starch (instead of tapioca)
- 1/4 t. baking soda
- no cream of tartar
- seasoning: for Rosemary Garlic, season with 1/2 t. granulated garlic and 1 t. dried rosemary, for Italian, season with 1 t. Italian seasoning.
I use a 2 T. cookie scoop to make dinner rolls.
We were making this recipe so often that I began looking for ways to save time. Another issue we ran into was that when we made a full or double batch, it was easy to eat more than the recommended serving size and when we tried storing the rolls in the fridge to eat later, they would dry out fairly quickly.
I had been experimenting with making freezer meals this summer and I loved how easy it was to pop something out and cook it with zero prep! It’s definitely a luxury in the world of real food cooking, particularly for cooking paleo/autoimmune paleo.
I experimented with freezing the rolls and once I found the correct method…. it was a game changer!
It sounds melodramatic, but when you’re a busy mom with 2 kids under 4 trying to accommodate special diets and improve the health of your family, there is A LOT of prep, cooking, dishes, and cleaning that goes on. I love it! But to have something in my backpocket (or my freezer to be precise) that I can have ready in 20 minutes with no prep and everyone loves… game changer.
I use my Cuisinart Food Processor shredding/grating attachment to process several plantains at a time. Make sure to use green plantains. Once they ripen and are yellow or even turning yellow, they’ll taste sweet and that is not the flavor we are wanting in this recipe!
I shred 4-6 plantains once or twice each week. I’ll make large patches of these rolls or AIP Plantain Biscuits or store the shredded plantains in the fridge (if I’m going to use them in the next 1-2 days) or in the freezer to use later.
I like to double or even triple this recipe. I just measure out 3/4 c. shredded plantains per batch. Once the dough is mixed, I scoop out dinner roll size portions with my 2 T. size cookie scoop and place them in a freezer bag. You can roll them if you wish for perfect shaped rolls. Make sure you leave space between them for freezing. Then freeze!
To enjoy, preheat oven to 400 degrees. Place desired amount of rolls on a cookie sheet and bake for 20 minutes.
I’m so glad to share this with you and I hope you love using this trick in your house! You need a few tricks up your sleeve!