2 cups (9 ounces) Tapioca Flour
¼ cup Coconut Flour
2 Tbsp ground Flax Seed
1/8 teaspoon Salt
1/3 cup Avocado Oil
1/3 cup Almond Milk (or other non-dairy milk)
1/3 cup Water
1 clove Garlic, crushed
2 large Eggs
Preheat oven to 375 degrees F
Mix together tapioca flour, coconut flour, flax meal, and salt.
Pour avocado oil, milk, water, and garlic into a saucepan and place over heat. When the mixture comes to a boil, remove from heat immediately and stir with dry ingredients until smooth. Set aside to rest for 10 to 15 minutes.
Stir the egg into the tapioca mixture until well combined. Make rounded, 1.5 tablespoon, or larger, balls of the mixture (I like to use a dough scoop.) Drop the dough balls onto a lightly greased cast iron pizza pan or cookie sheet.
Bake in the preheated oven for 20 minutes. These do not brown much so do not allow to overcook. When hot, the insides will be gooey, sort of like a gummy candy. If they are not baked enough they will not be gooey but will rather look almost like they are a typical baked bread. If that is the case, bake them a couple more minutes until gooey.
These get a bit dry if they aren’t eaten fresh. I only bake what we need for a single meal and freeze the rest to bake at a later time. I place the raw balls on a cookie sheet lined with a silicone sheet or waxed paper. Once frozen, I store them in a freezer container. When we want a few, we bake them in toaster oven at 375 degrees for 20 minutes. If you do have extra baked balls, freeze them and microwave briefly and they seem like they’re fresh baked.