These Gluten-Free Pull Apart Rolls are so good, my son panicked as he thought I gave him a wheat roll! Just in time for the holidays, I finally mastered my recipe. The secret…almond flour. I have been adding more almond flour to my gluten-free bread recipes and getting great results!
Last week, I told you not to eat gluten. This week, I’m showing you how you can make delicious bread and never even miss the wheat! I like to use my own gluten-free flour blends, so we can skip the xantham gum. Xantham gum is usually genetically modified and can cause stomach irritation. Instead, I use psyllium husk, which not only helps bind the dough, it adds heart-healthy fiber!
These rolls are so quick and easy! They only take 45 minutes to rise and 25 minutes to bake, so you can have fresh rolls on the table in just a little over an hour!
Another beautiful thing about gluten-free bread is there is no kneading. Just mix your dough, rise, and bake! These gluten-free pull-apart rolls are crisp on the outside and super soft on the inside. Give them a try! You’re gonna love ’em! Let me know what you think in the comment below!
| Cook Time | 25 minutes |
| Servings |
rolls
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- 1 cup (112 g) almond flour
- 1 cup (128 g) arrowroot flour
- 1/2 cup (80 g) brown rice flour
- 1/2 cup (80 g) chick pea flour
- 1 tsp ground psyllium husk
- 2 tsp instant yeast
- 1 tsp sea salt
- 1 cup warm water (about 110 degrees)
- 1 egg
- 2 Tbsp raw honey
- 1 Tbsp extra virgin olive oil
- 1 tsp apple cider vinegar
- 1 Tbsp. dairy-free butter(if desired) -I like Earth Balance-
Ingredients
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- Whisk all dry ingredients together in mixing bowl of your electric mixer.
- Combine all wet ingredients, except butter and add to dry ingredients in bowl. Mix on medium speed for 3 1/2 minutes. This help dough build structure without the gluten.
- Grease a round 9-inch pie plate or cake pin. Using an ice cream scoop, or 1/3 cup measuring cup, drop dough in mounds into the pan in a circle. Place one in the center. Smooth dough with wet fingers, if necessary. You should get about 8-9 rolls.
- Cover with dry towel and let rise for 45 minutes until doubled in size. Preheat oven to 375º.
- Bake at 375º for 25-28 minutes. Remove from oven and brush the tops of the hot rolls with the melted butter, if desired. Use a large spatula to carefully lift the rolls out of the pan and place them on a cooling rack. Cool completely.
- To reheat, cover completely in tin foil and warm in the oven at 350º for 10 minutes.
