Most fussy eaters like bread. It’s beige and neutral and consistent.
I always prefer home-made over store bought as I can control ingredients both in terms of what is and isn’t added.
I also like to make things as it’s an opportunity to get children involved. Although this doesn’t necessarily lead to eating, it is building a comfort level with ingredients and food plus investment in the process.
If bread rolls are on the menu then home-made will be slightly different to store bought so are a good way to change things slightly.
If bread rolls are not accepted yet then a move from bread to rolls is a great move.
These take time but are simple and a lot of fun to make. Good science lessons too 😊
375 ml warm water (can swap some for milk)
1 tbs oil (I used light olive oil)
1 tsp salt
3 tsp yeast
1 tbs sugar (I used coconut sugar)
1 ½ tbs milk powder (or can swap some water for milk)
3 cups of flour (I used wholemeal spelt)
Mix all ingredients except flour well in a bowl.
Add the flour and bring all together into a dough.
Knead in a bowl or on a floured surface for approx. 10 mins
Put dough in a greased bowl, cover and put in a warm place for approx. an hour. Allow to rise so it doubles in size.
Heat the oven to 180˚
Pull into 10 balls and fold each over to form roll shapes.
Place on either silicon or a greased baking tray.
Bake for approx. 20-25 mins until golden brown
Cool on a tray
*home-made bread doesn’t ‘age’ well so freeze any left-overs
Judith, MA Cantab, is an AOTA accredited picky eating advisor and internationally certified nutritional therapist. She works with 100+ families every year resolving fussy eating and returning pleasure and joy to the meal table.
She is also mum to two boys and the author of Creating Confident Eaters and Winner Winner I Eat Dinner. Her dream is that every child is able to approach food from a place of safety and joy, not fear.
Learn more about Judith here: https://theconfidenteater.com/about/