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.
Gum is a necessary ingredient in gluten free baking. It replaces the gluten found in traditional flour. I add 1-3/4 teaspoons for bread recipes. You may wish to reduce this for more delicate things like cakes.
Guar Gum For Corn-Free:
Xanthan gum is usually derived from corn. While most manufacturers state that is to overly processed that there is no corn left after manufacturing is complete, you may wish to aoivd it if you are allergic to corn. Instead experiment with the use of guar gum. It takes about 1.5 times as much guar gum to get the same effect as xanthan gum. You'll know if you haven't used enough because your rolls will not rise enough. Gums create structure (hold the dough up) to prevent collapsing.