Because so many people that have celiac disease react to gum like xanthan and guar similarly as they do gluten, I have created a gluten free gum free pull-apart rolls recipe that is higher in protein than most rolls. They are absolutely delicious and have the same wonderful, flavor, color, and texture as the gum version. If you are gum tolerant and prefer to use gum, visit Gluten Free High Protein Pull-Apart Rolls Using Amond Flour Blend. While you can use a commercially made Almond Flour Blend like Mama’s brand, my homemade blend is better due to the lack of one ingredient.
Stay tuned in for my nut-free version!
Link You’ll Need:
See the tips section for a higher fiber version. See the below photo.
Gluten Free Rolls Without Gum
An amazing, gluten-free pull-apart rolls recipe without gum that is higher in protein due to almond flour, which adds amazing flavor and texture.
- 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 liquid from a can of cannellini beans + 1 additional tablespoon butter
- 1-1/4 teaspoons apple cider vinegar
- 3/4 teaspoon salt
Oil a 9-inch cake pan; set aside. To a bowl, add the flour blend, gum, and yeast; whisk to combine; set aside.
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.
Add the dry mixture all at once. Beat on medium speed for 5 minutes.
Preheat the oven to 170 - 200ºF, the lowest your oven goes, but no lower than 80ºF.
Turn the oven off. Using a silicone/rubber spatula, gather the dough into one mass and transfer to a heatproof bowl, if not already. Cover with a tea towel and place on the center shelf of your warm oven for 50 minutes or until the dough just begins to crack open on the top.
Remove the dough from the oven and preheat the oven to 400ºF.
Poke the risen dough about three time or until it deflates. Gather 1/3 cupfuls, one at a time, and place in the prepared pan, in a circle. Then add the remaining dough scoops in the middle. You should be able to fit up to 10 in a pan. Allow to rise a second time for 15 minutes or until the pan is full.
Bake on the center rack of the oven for 18 minutes for until lightly golden brown or a little longer for darker rolls.
Remove from the oven and baste with 1 tablespoon 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.
Serve plain or with additional butter.
If you need more fiber in your diet, feel free to triple the psyllium husk powder and add a total of 1 cup + 5-1/4 teaspoons water.
For nut free, I read that you should replace 1 cup of almond flour with 1/2 cup + 3 tablespoons each of coconut flour and arrowroot powder. Then, add 2 additional eggs and 1/2 cup coconut milk or enough milk to create the same consistency of the dough in the video.
So, for this recipe, it only calls for 3/4 cup superfine almond flour. You would have to divide all of the above ingredients by 4 and multiply by 3. Example: 1 cup almond flour divided by 4 x 3 - 3/4 cup. 1/2 cup (8 tablespoons) + 3 tablespoons = 11 tablespoons coconut flour divided 4 = 8 1/4 tablespoons. You would also use 8 1/4 tablespoons of arrowroot flour. For the eggs, 2 divided by 4 = 1/2 egg multiplied by 3 = 1 1/2 eggs.
If you're also egg-free, you'll need to use 3 tablespoons additional liquid from the can of cannellini beans + 1 1/2 tablespoons additional butter or margarine.