Gluten Free Rolls or Sandwich Buns
As I believe I’ve mentioned, oh so many times, I have a niece, nephew and now a granddaughter, my Noa, who have celiac and I work on recipes for them. Since Noa is fairly new to the game and it’s not always easy for her, I try to think of things she might feel deprived of and while not remedy this, give her an alternative. She once helped me make my GF pancakes Almond Flour Pancakes (GF) and was so thrilled that she inhaled most of them and I let her take the leftovers home with her. So while this isn’t quite as much fun as a pancake, it’s a vital part of life, having a roll to sandwich things in, especially with Passover hot on our heels. I developed this last year but didn’t have a chance to give it to her since then she still wasn’t diagnosed.
These are not like regular rolls quite in texture but are quite delish and a very nice bun in shape and flavor. (I will see if I can turn this into pizza this year, just sayin’.) These keep best in the freezer if you aren’t eating them right away, the combo of the potato starch and almond flour gives a nice mouthfeel, as well. In addition, the ingredients are not far out and hard to find. So, onward, I say, to our ingredients.
As you can see, there are only 6 ingredients in the whole recipe which makes it more attractive to whip them up. K. Preheat the oven to 350 F/180 C.
Place the potato starch, almond flour (NOT almond meal with the skins ground in which is brownish looking, this is fine and powdery and white/off white in color), the baking powder and the salt in a medium bowl. A note. If you want to make a bun with a bit of sweetness to it, not a dessert bun just a bit, add a tablespoon of sugar as an option, and if you want a more neutral flavor, switch out the olive oil with walnut oil (for Passover) or other vegetable oil for during the year.
Mix all together well.
Now add the eggs and oil
Mix well till a nice pliable dough is formed
Pinch off the size of roll you wish to have, and pat into a round shape and slightly flatten and place on parchment paper lined pans about an inch or two apart. Bake for about 15 minutes, remove from oven and let cool. Remember, these don’t really brown so if they look a bit pale, no worries. I wanted you to see how nice the interior of the bun looks as well:
Good with butter and jam, cheese, tuna, meat sandwiches etc. etc. Just like you would use a regular roll. A note, if you wish, you can make them small to serve as little appetizers filled with the filling of your choice, a nice change of pace, but them bake them for less time.
Gluten Free Rolls or Sandwich Buns
Yields 6-8 buns depending on the size
1 cup (152 grams) potato starch
1 cup (100 grams) almond flour
1 tablespoon sugar (optional)
1/4 -1/2 teaspoon salt
3 teaspoons baking powder
2 eggs
2 tablespoons olive oil or walnut oil or vegetable oil
Mix potato starch, almond flour, salt and baking powder together. Add eggs and oil and form soft dough. Pinch off size of bun you want. Form round balls and slightly flatten. Bake 350 F/180 C for about 15 minutes or till rolls are cooked through. Tops will crack and that’s correct. The rolls don’t brown. Lovely fluffy texture. Don’t overbake! Best eaten the same day as made, or store in the freezer in a ziploc bag with the air squeezed out for a few weeks, defrosting only as needed.
Hi Debbie, thanks for the recipe – have you tried an egg wash on them to make them shiny/brown and maybe crack less? Will iyh make them for 2nd chag tomorrow.
Btw – dk where you get the Kirkland flour, but you’re in Jerusalem as well and by far the cheapest almond flour I’ve found is at ras al hanout
Interesting idea to try the egg wash, might try it in future! Re where to purchase almond flour, I found it in Osher Ad specifically they have the large 2 pound bags for a pretty decent price.