I love bread. I know you aren’t supposed to say that if you follow a paleo diet, but it is true. I love having bread in the morning, sandwiches in the afternoon, and a crusty roll with soup for dinner. When I lived in Paris (before finding out I was a celiac), I had bread for EVERY meal. I may never have been sicker, but I was oh so happy.
Sadly, by the time I was 24 it became apparent that as much as I loved bread, it did not love me back. I’ve tried since then to rekindle the romance with gluten free substitutes, but it is never the same. The imitation loaves lack the beautiful crunchy crust, the ability to soak up sauce, or feel complete accompanied by a healthy dollop of salty butter. Even after finding paleo, I still longed for a good french roll or buttermilk biscuit to bring me back to childhood, and a time when I had no idea what a carb or gluten was.
In a particular moment of weakness recently, I decided I had to try and create a paleo version of my favorite crusty roll. Most paleo and low-carb bread recipes use nut flours or coconut flour – both of which are off limits in our household due to our allergies. So, I started experimenting with some of the [amazon_textlink asin=’B00EQB55QI’ text=’Pumpkin Seed Meal’ template=’ProductLink’ store=’urbancavew-20′ marketplace=’US’ link_id=’956c41e8-ca4a-11e7-bc46-25da2fe38582′] 
Now, these are not Whole30 compliant, and probably not going to be great for weight loss if incorporated as a regular part of your diet. But, if you just need a bread fix – they are the perfect treat to satisfy your craving.
[amd-yrecipe-recipe:16]
