Because many people with celiac disease react to gums such as xanthan or guar the same way they react to gluten, I developed a gluten-free, gum-free pull-apart roll recipe that is higher in protein than most rolls. These rolls are delicious and closely match the flavor, color, and texture of versions made with gums. If you tolerate gums and prefer that version, refer to the gum-based recipe on the original site. While you can use a commercial almond flour blend, my homemade blend performs better because it omits a single ingredient that can affect texture.
Check out their texture and learn how to shape them in the video!
Stay tuned for a nut-free version!
Link You’ll Need:
Carla’s Gluten Free Almond Flour Blend Recipe
High-Fiber Variation:
See the tips section for an option that increases fiber. Photo below shows a higher-fiber result.
Gluten Free Rolls Without Gum
An excellent gluten-free pull-apart roll recipe made without gum and higher in protein thanks to almond flour. The result delivers great flavor and a satisfying texture.
Course
Bread, Rolls
Cuisine
American
Ingredient Keyword
almond flour, potato starch, psyllium husk powder, superfine almond flour
Prep Time
30
minutes
Cook Time
18
minutes
Rising Time
1
hour
5
minutes
Total Time
48
minutes
Servings
10
Ingredients
-
1
recipe
Gluten Free Almond Flour Blend Recipe
(2–3/4 cups) -
1-3/4
teaspoons
psyllium husk powder -
2
teaspoons
instant yeast
(SAF) -
1
cup
+ 2 teaspoons water -
5
tablespoons
unsalted butter
, melted and divided (or dairy-free margarine) -
3
tablespoons
granulated sugar -
1
large egg
or 2 tablespoons reserved liquid from canned cannellini beans + 1 additional tablespoon butter -
1-1/4
teaspoons
apple cider vinegar -
3/4
teaspoon
salt
Instructions
-
Oil a 9-inch cake pan and set it aside. In a bowl combine the almond flour blend, psyllium husk powder, and yeast; whisk to combine and set aside.
-
In the bowl of a stand mixer fitted with the whisk or balloon attachment, add the water, 4 tablespoons melted butter, sugar, egg, vinegar, and salt. Mix briefly—just long enough to combine.
-
Add the dry mixture all at once. Beat on medium speed for 5 minutes to hydrate and aerate the dough.
-
Preheat your oven to its lowest setting between 170–200°F, but not below 80°F.
-
Turn the oven off. Using a silicone or rubber spatula, gather the dough into one mass and transfer it to a heatproof bowl if needed. Cover with a tea towel and place the bowl on the center shelf of the warm oven for about 50 minutes, or until the dough just begins to crack on top.
-
Remove the dough from the oven and preheat the oven to 400°F.
-
Poke the risen dough a few times to deflate it slightly. Scoop about 1/3 cupfuls and place them in the prepared pan in a circle, then fill the center with the remaining scoops. You should be able to fit up to 10 rolls in the pan. Allow them to rise a second time for about 15 minutes, or until the pan looks full.
-
Bake on the center rack for 18 minutes, or until the tops are lightly golden (bake a little longer if you prefer deeper color).
-
Remove the pan from the oven and baste the rolls with 1 tablespoon melted butter or margarine. Let the rolls cool in the pan until just warm—do not let them remain piping hot, as that can make them slightly gummy.
-
Serve plain or with additional butter.
Tips
Higher-Fiber Variation:
If you need more fiber, triple the psyllium husk powder and increase the water to a total of 1 cup plus 5-1/4 teaspoons. The extra liquid compensates for the additional psyllium.
Nut-Free Substitute:
To make this nut-free, replace each 1 cup of almond flour with 1/2 cup plus 3 tablespoons coconut flour and the same amount of arrowroot powder, then increase the eggs by two and add 1/2 cup coconut milk (or enough milk to reach the dough consistency shown in the video). For this recipe, which uses 3/4 cup superfine almond flour as part of the blend, you would scale those substitutions proportionally. If you also need the rolls to be egg-free, substitute additional liquid from canned cannellini beans (3 tablespoons) and add 1 1/2 tablespoons more butter or margarine as needed to achieve the correct dough texture.