gluten free rolls

These Keto bread rolls remind me of the sweet milk buns I used to love as a kid. Because of the yeast, they rise a lot and become airy and light. We all thought they were a pleasure to eat! The recipe uses almond flour and is low carb, gluten and sugar free.&nbsp;

Pull-Apart Keto Bread Rolls

almond flour

tbsp whey protein powder

tbsp psyllium husk powder

tsp baking powder

tsp inulin

tsp active dry yeast

salt (optional)

eggs, large (room temperature)

butter (melted)

Greek yoghurt

/ 80 milliliters lukewarm water

Proof the yeast! Put the yeast and inulin into a bowl and add the warm water (40 Celsius / 105 Fahrenheit). &nbsp;If you don't have a thermometer, the water should be warm to the touch. Cover the bowl &nbsp;with a kitchen towel and leave in a warm place for 5-10 minutes until it starts to froth and thicken.

In the meantime, combine the dry ingredients - &nbsp;almond flour, protein powder, psyllium husk powder, baking powder - &nbsp;in another bowl and set aside.&nbsp;

Using an electric mixer or a food processor, whisk the room temperature eggs and egg whites, melted (warm, not hot!!) butter and the activated yeast mixture until well combined.&nbsp;

Add the yoghurt and the first half of the dry ingredients mixture. Blend until combined, then add the second half of the flour mix. The dough will thicken quickly as the psyllium and the almond flour absorb the moisture.&nbsp;

Line a pie dish or a casserole dish with parchment paper. &nbsp;Lightly wet your hands and form eight dough balls. Make sure you leave some space around the rolls as they will significantly increase in size.

Cover the dish with lightly oiled cling film and a kitchen towel and return to a warm space for around 50 to 60 minutes until the rolls have substantially expanded - see the images in the post. I like to place my tray on top of the radiator.

Towards the end of the rising time, pre-heat the oven to 175°C/350 Fahrenheit.

Bake for around 15 minutes or until the rolls are starting to brown. Then cover loosely with aluminium foil and continue to bake for another 7-10 minutes.

https://content.jwplatform.com/videos/O9DTOudK.mp4

These pull-apart Keto bread rolls are made with yeast, which makes them pillowy-light and extra fluffy. They’re delicious at breakfast with some sugar free jam and work equally well as light low carb buns with lunch or dinner.

Gluten-free Dinner Rolls that taste like grandma’s holiday rolls! We enjoy these gluten-free rolls at the holidays and year-round!

Gluten-free Pull-Apart Dinner Rolls

gluten-free flour blend

xanthan gum

SAF instant yeast

sugar

salt

water

Tbsp. butter, dairy-free margarine, or Spectrum shortening

egg (preferably room temp)

cider vinegar

In the mixing bowl of your electric mixer,...

In the mixing bowl of your electric mixer, mix together flour, xanthan gum, instant yeast, sugar, and salt.

With mixer running on low speed, add in...

With mixer running on low speed, add in the hot water (be sure to test temperature with thermometer, melted butter (or substitute), egg, and cider vinegar.

Mix on medium speed 3 minutes.

Spray 8" or 9" round cake pan or...

Spray 8" or 9" round cake pan or pie plate with cooking spray. Using a 2" scoop or 1/3 cup measuring cup, scoop dough into 9 mounds in the pan. I place one mound in middle, then scoop 8 mounds of dough side by side all the way around the pan.

Dip your fingertips into warm water and use...

Dip your fingertips into warm water and use to smooth out the tops of the rolls, continuing to wet fingers as needed.

Cover with a dry towel and let rise...

Cover with a dry towel and let rise in a warm place 45 minutes to 1 hour.

During the last few minutes that the rolls...

During the last few minutes that the rolls are rising, preheat the empty oven to 400°. (if you were rising your rolls in the oven, remove and place on counter during oven preheat).

Bake in 400° oven for 25-28 minutes. Tops...

Bake in 400° oven for 25-28 minutes. Tops should be golden brown and if you measure temperature of dough, it should measure 200°.

Brush rolls with additional 1/2-1 Tablespoon of melted...

Brush rolls with additional 1/2-1 Tablespoon of melted butter.

https://mediavine-res.cloudinary.com/video/upload/ukhlyo6bhxwxqigxhg0c.mp4

Gluten-free Dinner Rolls Recipe. Just like Grandma's holiday rolls, only gluten-free!

Enjoy hamburgers like you remember when you try this gluten free buns recipe. These gf hamburger buns are tender and squishy, all while holding their shape.

Gluten Free Buns for Hamburgers and Sandwiches

all purpose gluten free flour blend

xanthan gum (omit if your brand already contains it)

cultured buttermilk blend powder

instant yeast ((or 1 1/2 tablespoons active dry yeast) (See Recipe Notes))

cream of tartar

baking soda

brown sugar

apple cider vinegar

unsalted butter (at room temperature)

egg white (at room temperature)

water ((about 95°F) (See Recipe Notes))

Egg egg

Sesame seeds for sprinkling (optional)

In the bowl of your stand mixer fitted with the paddle attachment, place the flour, xanthan gum, buttermilk powder, yeast, cream of tartar, baking soda, and brown sugar and whisk to combine well with a separate, handheld whisk. Add the salt, and whisk again.

Add the cider vinegar, butter, egg white, and warm water, and mix on medium speed in your stand mixer until the dough begins to come together.

Turn the mixer to high speed and beat until the dough is no longer a ball but has begun to appear whipped.

Transfer the dough to an oiled container with a tight-fitting lid or a greased bowl, spray lightly with cooking oil spray, and cover tightly.

Place in a warm, draft-free area to rise until it’s about 150% of its original volume (about an hour), or refrigerate the dough for up to 3 days.

Make the bread dough.

When you’re ready to make the rolls, line rimmed baking sheets with unbleached parchment paper.

If you’ve refrigerated the dough, work with it straight from the refrigerator. If you haven’t, place the tightly sealed dough in the refrigerator to chill for at least 15 minutes before working with it, as the dough is easiest to handle when it’s chilled.

Turn the dough out onto a flat, lightly floured surface, and sprinkle the top with additional flour. Work the dough, squeezing and kneading it, turning it over frequently, until it has begun to appear smoother.

Using a bench scraper or large knife, divide the dough in two parts and set one half aside (cover to prevent its drying out). Working with the second half of dough, divide it again into 4 equal portions.

Working with one piece of dough at a time, sprinkle it with more flour, form it into a ball by pinching the ends underneath, then rolling it with the side of your palm pressed against the surface and guiding it with your fingertips into a round.

Sprinkle the dough with more flour and press it into a disk about 3/4-inch thick with your fingers and palm. Place the disk on one of the prepared baking sheets.

Repeat with the remaining pieces of dough, and then eventually the other half. You’ll have 8 disks of dough.

Shape the buns.

Cover the baking sheets with oiled plastic wrap and place in a warm, draft-free location until each piece of shaped dough is at least 150% of its original volume (about an hour).

After about 45 minutes, preheat your oven to 400°F. Don’t allow the dough to rise any longer once the tops of the dough begin to take on a pock-marked appearance.

Let the shaped buns rise.

Brush the tops and sides of the risen buns generously with the egg wash, and sprinkle with the optional sesame seeds.

Place in the center of the preheated oven and bake until the rolls are puffed and the tops are very pale golden brown (about 18 minutes). The center of each roll should be about 190°F when tested with an instant-read thermometer.

Remove the rolls from the oven and allow to cool on the baking sheet until no longer hot to the touch before slicing and serving.

Any leftover rolls can be sliced, cooled completely, then wrapped tightly in a freezer-safe bag (remove as much air from the bag as possible).

Freeze for up to 2 months. Defrost in a toaster set to light toasting.

Bake the buns.

https://embed.mediavine.com/videos/c5fbqobwy4hftw31y2ef

This recipe for gluten free buns is for everyone who has ever eaten a burger on a lettuce wrap and pretended it was “fine.” I love lettuce as much as the next person, but it's not a hamburger bun.

Gluten Free Buns for Burgers and Sandwiches

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Pull-Apart Keto Bread Rolls

Gluten-free Pull-Apart Dinner Rolls

Gluten Free Buns for Hamburgers and...

Top 3 gluten free rolls recipes from across the web

The most viewed gluten free rolls recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Pull-Apart Keto Bread Rolls

Gluten-free Pull-Apart Dinner Rolls

Gluten Free Buns for Hamburgers and...

The most viewed gluten free rolls recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine