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Dinner Rolls

By November 17, 2011January 27th, 2021Bread, Dairy Free, Holiday Recipes, Vegetarian




Parents who have children with ADHD most often understand they need to cut out the sugar, but grains are often overlooked. Even “sprouted wheat” and “whole grains” are just glucose molecules linked together in long chains; the digestive track breaks it down into sugar. So a sugary diet and a starchy diet are the same thing.

But, let’s get back to wheat. Gluten is the protein found in wheat, rye, barley and oats. Have you put flour and water together to make your own gooey paste? In Poland, they use this for wallpaper paste. I’m not putting that “gummy” paste in my body; it causes way too much inflammation.

After the digestive tract, the most commonly affected system to be affected by gluten is the nervous system. It is thought that ADHD can be caused by gluten in one of two ways.

The first area addresses the inflammatory changes gluten can cause. A gluten sensitive individual’s immune system responds to the protein gliadin. Unfortunately, that protein is similar in structure to other proteins present in the body, including those of the brain and nerve cells. A cross reactivity can occur where the immune system “confuses” proteins in the body for the protein gliadin. This is called cellular mimicry and the result is the body attacking its own tissues with inflammation resulting.

When inflammation happens in the brain and nervous system, a variety of symptoms can occur, including ADHD. Research shows us that patients with symptoms involving the nervous system suffer from digestive problems only 13% of the time. This is significant because mainstream medicine equates gluten sensitivity almost exclusively with digestive complaints. Please note, that even though most doctors will dismiss a gluten allergy/sensitivity if you don’t have any digestive issues, this is not true. You can have problems with gluten that show up in other parts of your body, not just the digestive track. Gluten can attack any organ: thyroid, gallbladder, nervous system, joints (arthritis), cellular membrane (multiple sclerosis), you name it.

In addition to circulation problems, other research looks at the association between gluten sensitivity and its interference with protein absorption. Specifically the amino acid tryptophan can be deficient, which is essential for brain health. Tryptophan is a protein in the brain responsible for a feeling of well-being and relaxation. A deficiency can be correlated to feelings ADHD, sleep issues and anxiety. 90% of serotonin production occurs in the digestive tract. So it makes sense that food might have an effect, either positive or negative, on serotonin production.

Encounters with allergens stimulate the release of serotonin and histamine from mast cells in the body. This increase affect alters arousal, attention, activity and vigilance. As a result, a highly allergic child can be either quite sluggish or hyperactive, depending upon the system of the allergic reaction. Eliminating all allergens from the diet will eliminate hyperactivity or lethargy and inattention.

So when I tell clients to eat “gluten free” they often grab all the “gluten-free” pre-packaged foods on the shelf, but that most likely will cause weight gain and slow the healing process in your gut. Rice flour, the common flour substitute in gluten-free products, is higher in calories, higher in carbohydrates, and lower in nutrients than regular flour. It can cause more inflammation in our body. So my recommendation is to use make your own healthier options by using almond flour and coconut flour, which are very easy to digest. The healthy fats in nuts actually are nourishing to our brain.

To find tons of recipes to feed your family healthy and tasty recipes without gluten or starch, check out my book: Nutritious and Delicious.


Dinner Rolls

NOTE: Not all coconut flours are the same, click HERE to find the one I use.

3 eggs
1/2 cup butter or coconut oil, softened
1/2 cup coconut flour
1/2 cup blanched almond flour
1/2 tsp baking powder
1/2 tsp Redmond Real Salt

1/4 cup olive tapenade OR PESTO
1/2 cup goat cheese, blue cheese, or Parmesan
1 tsp chopped fresh rosemary

Preheat the oven to 350 degrees F. In a medium bowl, cream the butter and the eggs. In another bowl mix together the coconut flour, almond flour, salt and baking powder. Slowly add in the dry ingredients into the wet. Stir until a thick dough forms. Cover and place in fridge to chill the dough for 1 hour or overnight.

Place a sheet of parchment on counter, then spray with coconut oil spray. Place dough on greased parchment, push the dough down a bit, and spray with another layer of coconut oil. Top with another sheet of parchment. Roll the dough out with a rolling pin until a long rectangle shape (9×12) or so. Then remove the top layer of parchment.

Spread olive tapenade or pesto over dough, leaving a 1/4-inch border. Sprinkle with your favorite cheese and rosemary. Gently roll up dough, starting at 1 long side. Cut into 12 (1 1/4-inch-thick) slices. Place slices in a lightly greased 9-inch round cake pan. Brush top of dough with melted butter if desired. Bake 15 to 20 minutes or until golden. Serve immediately. Makes 12 servings.

Traditional Rolls = 253 calories, 15.5g fat, 3g protein, 23 carbs, 1g fiber
“Healthified” Rolls = 197 calories, 16g fat, 6.4g protein, 4.2 carbs, 2.3g fiber

Dinner Rolls

 Testimony of the Day

“I purchased your 30 day accelerated meal plan package around November and have lost over 35 lbs. (I started cutting out carbs in August by reading your blog) My doctor had warned me about my weight gain so when I saw her in January for routine blood test she was ecstatic about my results, both in my blood numbers and my weight loss. Thank you so very much for all of your shared knowledge! Now, my naturally thin husband and kids are on board…BTW, hubby and 1 son have genetically high cholesterol, looking forward to their blood test results after 6 months on your program! My best friend and her family have purchased your assessment and books and are on their way to great health also! I praise God for you Maria! Thank you!” – Susan

To get the results fast, clicclick HERE for easy to follow keto-adapted meals.

A year from now, you will thank yourself!

 Dinner Rolls


Maria Emmerich

Maria is a wellness expert who has helped clients follow a Ketogenic lifestyle to heal and lose weight for over 20 years. She has helped thousands of clients get healthy, get off medications and heal their bodies; losing weight is just a bonus. She is the international best selling author of several books including "Keto: The Complete Guide to Success on the Ketogenic Diet.".


  • Ivy says:

    Hi Maria!
    I have a question about coconut flour but first I wanted to say thank you so much for your wonderful blog! Your recipes are delicious and I really appreciate and enjoy reading the health information and science behind every post.

    As you said in this post, not all coconut flours are the same and I have learned this myself experimenting with it. I have been using the Let’s Do…Organic brand since that’s available at my local Whole Foods and recipes I’ve tried (from this website and others) have been hit or miss. I think this might be due to brand differences. Above you mention that you use the Coconut Secret brand but I have also seen Let’s Do used on your website. Do these two brands differ a lot in recipes?

  • Thanks for your kind words and support Ivy!

    Yes, these brands do differ a lot. I never knew this until people started mentioning that some recipes weren’t turning out. The complaints kept me up at night so I wanted to find out what was going on. I was surprised to find out it is the coconut flour! So from now on I will be more specific about brands;)

    Happy baking!

  • Anonymous says:

    Made these for Thanksgiving. They were a bit difficult to roll since they stuck to the parchment and kept falling apart; but they tasted great. We put garlic and fresh parmesean inside and rolled up instead of the pesto.

  • Thanks thanks! That is a great flavor change up!

    FYI, if you use plastic wrap it doesn’t stick;)

    Happy baking!

  • RB says:

    These are soooo good! I put the pesto and TONS of minced garlic in mine…froze them and am eating one at a time (or two if I just can’t stand it and have to have another one). Mine fell apart too but I think next time I may just make them more like buscuits instead of rolling. Thanks again for a great recipe!

  • Thanks RB!

    I’m soooo glad you liked them!

  • These look amazing… I’ve got to try them out!

  • Belenda says:

    Very interesting about coconut flour brands!! I have a stockpile of Tropical Traditions CF. Am wondering what Maria’s baking/cooking experience has been using this brand? Because I throw out almost everything I’ve made with it! So am rethinking all those recipes now…..I mean if there is a significant difference in finished product, then this is big news!! And very encouraging! Thank you for bringing this to our attention! I was wondering what was wrong with “me” for not liking the dry hot mess of all these recipes!! I have new hope now!

  • Vivian says:

    These look fantastic so I mixed a batch up for company tomorrow night. Got them all finished and in the round pan, only to realized I used 1/4 rather than 1/2 cup of butter!! 🙁 I melted the other half stick and drizzled it over them (they were refrigerated so it sort of soaked in. Guess time will tell…. LOL they look and smell GREAT! thanks so much for all you do!

  • Suzi says:

    Hi Maria – Would you consider doing a video for these? I tried them last night and really got stuck at the ‘cream butter and eggs’ stage as I have no idea how best to do that, and what it should look like. I’m afraid I wasn’t taught to bake by my parents! But I carried on anyway, and while they tasted ok, they were very dry. Maybe this is because I have Biona coconut flour rather than the one you use, but I can’t get your brand here in the UK. A video would be reassuring, just to make sure I’m doing it right! Thanks for the recipe.

  • Michelle W says:

    I want to make a batch of these and freeze for Thanksgiving. Should I bake then freeze? Or do everything but bake and freeze?

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