I think I finally found a gluten-free dinner roll recipe that I really like. Go figure I’d be using almond flour to make it, but I did!
This recipe is inspired by the Low Carb Bread Recipe from the Diet Doctor. I don’t know how I came across the recipe, but I’m so glad I did. The rolls looked like perfection and I thought to myself, I could totally do that!
So I did.
Before I share this amazing gluten-free dinner rolls recipe, I want to mention that this post contains affiliate links. Please visit my disclosures here.
In this gluten-free dinner rolls recipe, I of course use my favorite almond flour by Honeyville. It’s the only almond flour I use and trust. Seriously, no other almond flour tastes as amazing and I love almond flour baking.
I combined all the dry ingredients in my food processor and gave it a few pulses to combine everything. Then I added the egg whites, vinegar and boiling water and turned on my food processor (using the dough blade). I noticed that all the ingredients were struggling to combine, so every 10 seconds, I turned off the food processor, scraped the sides with my scraper spatula, and began mixing again. I did this about four times for about 45 seconds, careful not to overwork the dough.
The mixture is very sticky – and it even smelled a little like glue. Don’t let that discourage you because the final product tastes nor does it smell anything like glue. I assure you it’s good.
After letting the dough rest for a few minutes, I greased my hands with some avocado oil, then shaped the dough into six dough balls (you can make eight smaller rolls from the dough too). I placed each beautiful dough ball on my silicone mat lined baking sheet, then sprinkled each roll with these roasted sesame seeds, and then baked for about 50 minutes up to an hour until the rolls are lightly browned on the outside and cooked through on the inside.
The scent of glue disappeared into the scent of fresh baked bread. It was wonderful!
I allowed the gluten-free dinner rolls to cool a bit before taste testing. I couldn’t believe how doughy the middle reminded yet the outside had a beautiful crunchy crust… a close resemblance to a full-fledged gluteny baguette!
I had such an easy time cooking up these dinner rolls, that I couldn’t wait to share the recipe with all of you. Scroll down to access a printable recipe, and don’t forget to pin the following pin to your Pinterest page too to help spread the word about this wonderful gluten-free dinner rolls recipe!
Gluten-Free Dinner Rolls Recipe
- 1 1/4 cups Honeyville blanched almond flour
- 5 Tbsp. psyllium husk
- 2 tsp. baking powder
- 1/2 tsp. Kosher salt
- 1/4 tsp. black pepper
- 3 large egg whites
- 1 Tbsp. apple cider vinegar
- 1 1/4 cups boiling water
- Toasted sesame seeds (for topping)
Preheat oven to 350 degrees.
In a food processor using the dough blade, combine all dry ingredients (almond flour, psyllium husk, baking powder, salt and pepper). Pulse mixture 4-5 times.
Add eggs whites, apple cider vinegar and boiling water to food processor and blend well. The mixture is sticky, so stop blending after 10 seconds to scrape the sides. Continue blending then scraping until mixture is well combined, about 45 seconds.
While mixture is settling, prepare a baking sheet with parchment paper or non-stick silicone sheet.
Add a little avocado oil to your hands, then scoop a ball of the dough and shape into a dinner roll. You will want to divide the mixture into six rolls.
Place each roll on the baking sheet and sprinkle sesame seeds of choice on top.
Place rolls in the oven to bake for 50 minutes to 1 hour. The outside of the roll will be lightly browned and the middle should be cooked through.
Remove rolls from the oven and cool for 10 minutes before enjoying.