These are something between a scone and a roll. I’ve used them for a cream tea as well as to go with soup. It all depends what you put on them! Cassava flour has a fairly plain taste and creates a good texture so works well as a flour substitute for these reasons.


  • 4 eggs
  • 50g extra virgin olive oil
  • 100g cassava flour
  • 45g arrowroot
  • 2 tbsp psyllium husk fibre
  • 1 tsp cream of tartar
  • 1/2 tsp bicarbonate of soda
  • 1/2 tsp sea salt

Turn on the oven to 190 °C.

If you have a reasonably high powered food processor then you might be able to do as I do and put all of the ingredients in together and whizz and scrape until it’s all well mixed.

To mix by hand I would mix wet ingredients together into one bowl and then sieve all the dry ingredients together in another bowl. Then adding the wet to the dry, beat until thoroughly incorporated.

In either case, leave to stand for about 5 minutes. I have found the mixture too sticky to form into a roll shape so I tend to use a traditional ice-cream scoop to portion out the mixture into a 6-hole silicon muffin tray but do what you would like to.

Bake for approximately 15-20 minutes until they are slightly browned and a skewer comes out clean.

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