Gluten Free Crusty Rolls
Danielle Walker - AgainstAllGrain.com
- 1-3/4 cups almond flour
- 1 tablespoon coconut flour
- 1/4 teaspoon salt
- 1/2 teaspoon baking soda
- 1/4 cup unsalted butter, softened (or coconut oil)
- 2 eggs, separated
- 1/2 teaspoon honey
- 1 teaspoon virgin olive oil + 1/2 teaspoon coarse salt
- Preheat oven to 350 degrees.
- Combine the dry ingredients in a large bowl. Add the wet ingredients (butter, egg yolks, honey) and mix until just combined.
- Beat the egg whites in a separate bowl until soft peaks form. Fold the egg whites into the dough, then divide into four balls.
- Place the dough balls onto a cookie sheet lined with parchment paper, then use the palm of your hand to lightly flatten the balls.
- Brush with olive oil, then sprinkle with course salt.
- Bake at 350 degrees for 15 minutes.
almond flour, gluten free, paleo, quick and easy, scd, side dish
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Just love these ingredients!! These little rolls look amazing. I like how you used egg whites – very cleaver! I usually serve a muffin during soup night, may have to mix things up a bit and present these pretty little rolls.
Has anyone frozen the rolls before? I”d love to use them as needed?
I made these a few weeks ago and they were wonderful. I had one split open and spread with slices of avocado & bacon, one spread with coconut butter & eaten with that lovely lamb stew you inspired me to make, the 3rd one was split & toasted under the broiler & spread with egg salad. They were all delicious! The last one became the base for eggs benedict. It was so-so, the texture not quite right, but I think if I split & toast it the next time, I’ll like it better.
All in all, an excellent recipe! Thanks again for all you do. I hover at your site daily, drooling & fantasizing over what to try next.
Tried these last night and they were delicious though they fell apart/crumbled. Made them for the chili lime chicken burgers, so we just ate them with a fork LOL I used baking powder instead of baking soda, perhaps that was the cause? The other two things that maybe affected my outcome was I do think I worked with the dough too much (I initially had four very different sized balls LOL so kept taking from one to add to another…), and maybe I could’ve left them in longer in the oven? The edges were golden brown but not the entire bun like the ones in your picture. I’m new to baking, especially breads so I don’t really know how all this stuff works/affects the baked good, but bottom line, THEY WERE YUMMY! Thank you!
Against All Grain
Yes baking soda and baking powder are actually quite different. The dough can’t really be overworked since there’s no gluten present but I suppose your hands could warm up the oil too much. They should be browned all over
To be clear, the 1/2 teaspoon of olive oil – is that part of the wet ingredients for the dough or is that just to brush the “buns”?
I love all your recipes and the inspiration you provide to not only eat healthy but eat well. Thanks so much!
These look fantastic I’m definitions going to try them with the chilli lime chicken burger;) Please could you advise how I can substitute the eggs though for egg intolerance? Thank-you!
Thank you for this recipe. Super tasty. However I was wondering if I needed to account for something for elevation? I live in Utah. My rolls didn’t raise & so we couldn’t slice them to make buns. Instead we had open faced burgers 🙂
Against All Grain
I don’t know, I would just follow your normal altitude baking adjustments.
For high altitude I just turn the temp up and little for the first 5-10 min depending on the total baking time called for. If it’s a short baking time, increase by 25-50 degrees for the first 5 min. Works great for this kind of baking.
Looking forward to making this and many other recipes of yours! I see the eggs are “separated” and the egg “whites” are used in step 3. Do I use the egg yolks in step 2 “wet ingredients”? Or are these to be thrown out and not used? I apologize for a silly question. Yes, I am new to the kitchen. Thank you!
Just got the recipe. Look forward to trying it out tonight. Will post my results.
I am making a Paleo Chicken Tortilla Soup for a little lunch gathering tomorrow, and think I would need 6 rolls. Can I double this recipe?
I can’t find the almond flour & want a substitute. Any suggestions? Could I use the coconut flour for this recipe rather than just a spoon of it?
Against All Grain
You can read about almond flour substitutes on my FAQ page, https://astore.amazon.com/againstallgrain-20/detail/B004S78MZG. You can purchase almond flour at most health food stores, as well as some grocery stores, or on my Amazon store https://astore.amazon.com/againstallgrain-20/detail/B00CLLV2D0.
Susan Wild Sentilles
I have egg yolk sensitivity. What can I substitute?
I tried these tonight. They are fabulous and versatile.
Is that 1 TO 3/4 a cup of almond flour or 1 AND 3/4 cup almond flour?
If it was “to,” the second number would be higher, methinks.