This gluten free pull apart rolls recipe calls for the new, homemade almond flour blend. It’s easy to become hooked on using the almond flour blend because it contains so much flavor, even when omitting dairy. The rolls turned out delicious and soft. Use them for dinner rolls, sandwiches, or toast.
Check out the texture of these rolls in the Gluten Free Pull-Apart Rolls Video.
Note: For a more tender roll, use a tiny little less gum or more butter.
Gluten Free Pull-Apart Rolls Using Almond Flour Blend
Flavorful and soft gluten free dinner rolls that can easily be pulled apart just like gluten rolls.
Ingredients
- 2-3/4 cups Carla's Gluten Free Almond Flour Blend Recipe (1 full recipe)
- 2 teaspoons instant dry yeast
- 1-3/4 teaspoon xanthan gum
- 1 cup water
- 4 tablespoons + 1-1/2 tablespoons unsalted butter melted, divided (or dairy-free margarine)
- 3 tablespoons granulated sugar
- 1 large egg (or 2 tablespoons liquid from a can of cannellini beans + 1 additional tablespoon butter)
- 1-1/4 teaspoons apple cider vinegar
- 3/4 teaspoon salt
Instructions
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Oil two 9 inch cake pans (8-inch if that's all you have. You can also use one cake pan for baking and an oiled plate or bowl for rolling/shaping.) To a bowl, add the flour blend, yeast, and gum; whisk to combine; set aside.
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In the bowl of your electric mixer fitted with the whisk/balloon attachment, add the water, 4 tablespoons melted butter, sugar, egg, vinegar, and salt; mix a few seconds, just long enough to combine.
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Add the dry mixture all at once. Beat on medium speed for 5 minutes.
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Preheat the oven to 170 - 200ºF, the lowest your oven goes, but no lower than 80ºF.
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Turn the oven off. Using a silicone/rubber spatula, gather the dough into one mass and cover with a tea towel. Place on the center shelf of your warm oven for 50 minutes or until the dough just begins to crack open on the top.
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Remove the dough from the oven and preheat the oven to 400ºF.
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Poke the risen dough about three times or until it deflates. Gather 1/3 cupfuls, one at a time, and place one scoop of dough at a time on one of the prepared pans or oiled plate. Using moistened fingertips (running water will do), shape the dough into a ball without squeezing it or flattening it. Place the ball on the unused, oiled baking pan, creating a circle. If you have one ball that doesn't fit in the circle, plate it in the middle of the pan. Repeat with the remaining dough, a total of 8 to 9 times. Allow to rise a second time for 15 minutes or until the pan is full.
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Bake on the center rack of the oven (for 23 minutes for lightly golden brown - see photo to the right) and until golden brown or 25 - 26 minutes for darker biscuits (see the above featured photo).
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Remove from the oven and baste with 1-1/2 tablespoons melted butter or margarine. Allow the rolls to cool in the pan until just warm, not hot. If you don't allow the rolls to cool some, they will be a little gummy.
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Serve plain or with additional butter.
Annie,
It had to be bad yeast or you exposed the yeast to temperatures higher than 120 degrees F prior to rising. Let me know your thoughts.
Also, did you have them rising in a warm environment like a preheated oven to 170 – 200 degrees and then allow to cool off or at least on top of the oven while the oven on?
Carla
What temp. do you bake them?
Sorry! Bake them in a 400 degree F oven. I suppose I shouldn’t combine vacations with work! I can’t update the recipe for a bit due to being on a bus tour.
Carla
Thanks. Enjoy your vacation.