This recipe isn’t about being low carb because it still uses potatoes, but it totally has the flavor of bread even though it is entirely gluten and grain free. It also tastes like there is CHEESE in it, but as you can see… none of that either! It is probably our favorite recipe we got from when I did AIP (the autoimmune protocol), so even though we don’t eat that way strictly now, we still use a lot of the ideas from it. This one will never leave our collection for sure!
I got this recipe originally from The Healing Kitchen cookbook and have since made a few adjustments to our family’s tastes and ease of ingredients.
- 1 cup cooked and mashed white sweet potato (This works best when you steam the potatoes, not bake them. Also, make sure they are almost over cooked to mash smoothly. I have used regular potatoes and they work, but they have more starch, so beware that they don’t mash as smooth.)
- 1 tsp salt
- 1/4-1/2 cup tapioca starch
- 1 Tbsp Dried rosemary
- 4 oz prosciutto
- 2 T Lard or Bacon Fat
Preheat oven to 375 and line a baking sheet with parchment paper. In a bowl, combine the mashed sweet potato with the salt and 1/4 cup of the tapioca starch. Then add 1 Tbsp at a time until you form a ball of dough.
Place the dough on the prepared baking sheet and spread it into a rectangle about 1/4 inch thick. Sprinkle the rosemary evenly over the dough and lay the prosciutto evenly over that. Starting at one end, roll the dough into a log shape with the seam down.
Brush with 1 Tbsp of the fat and bake for 30 minutes. Remove from the oven and and brush with the remaining fat. Broil for 2-3 minutes, flip over, broil for another 1-2 minutes.
Let cool for several minutes, then slice in half. This makes 2 servings.
**We have also made this for the boys using pepperoni instead of prosciutto and Italian seasoning instead of rosemary. Then they dip it in marinara sauce.