One of the things most wheat, grain and gluten-free newbies and folks miss is bread that tastes and feels like bread. If you are new to grain free eating or on the fence about it and just don't think you can bear to live without eating a REAL sandwich again...I'm going to list of a few of my other grain-free breads that might help you get over the concern about never having a "real sandwich" again. It's easier than you think!
One of my favorite breads/rolls to eat a sandwich or burger on is my Sesame Seed Sandwich Buns used here on cheeseburgers (click on the different colored text to get to the recipe) or used here to make a regular turkey sandwich---> Sesame Seed Sandwich Rolls. They are the closest I have had to real bread (worth eating) in almost 2-1/2 years of being grain free. If you are one of those folks that does not care for flax or can't eat it for any reason, try my flax-free version of sandwich rolls here (they are a bit thicker than my regular sandwich buns): Low Carb Sandwich Rolls (flax free). Any way you slice it...one of these rolls is sure to satisfy your craving for a "real sandwich" or a burger on a bun.
I also have numerous other types of bread recipes on my site. Here are a few...Cheddar-Black Pepper Biscuits, Southern Style Buttermilk Biscuits, bagels (like my Power Bagels or Bagels/Squagels/Bread) to spread cream cheese on, tortillas/wraps, etc. By George, I even have a recipe for "stuffing bread cubes" that you can use to recreate your favorite stuffing recipe for Thanksgiving (I've used it for my last 2 Thanksgivings)! I've included a few photos of the Garlic Rolls I made a few days ago as well as the recipe for them below. Enjoy!
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| Ready to be baked |
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| Fresh out of the oven |
Perfect Dinner Rolls: Wheat/Grain & Gluten-Free
Makes about 1 dozen
Ingredients:
3 tablespoons coconut flour, sifted
3/4 cup blanched almond flour
3/4 cup PLUS 2 tablespoons golden ground flaxseed
2 teaspoons baking powder
1 teaspoon baking soda
3/4 teaspoon sea salt, or to taste
2 teaspoons Swerve Sweetener (or granular equivalent to 2 teaspoons sugar)
3 large eggs
1/2 cup buttermilk
1/2 teaspoon apple cider vinegar
4 tablespoons melted Kerrygold Garlic Herb Butter, divided
Sea salt, optional
Directions:
Preheat oven to 350 degrees F.
In a medium sized bowl, mix first 7 ingredients together with a whisk to help break up any lumps.
In a small bowl, beat eggs, buttermilk, and vinegar together. Mix wet ingredients into dry ingredients until combined and a thick dough is formed. Stir in 3 tablespoons melted garlic butter (reserve remaining 1 tablespoon to brush on rolls after baking).
On a greased or parchment paper lined baking sheet, use a 3-tablespoon sized retractable scoop to place individual scoops of dough on baking sheet, spacing approximately 1 inch apart. Using slightly moistened finger tips, gently smooth each scoop of dough until evenly rounded. Let dough sit about 5 to 10 minutes to rise slightly.
Bake for approximately 18 minutes or until almost done. Remove from oven; brush each roll with reserved tablespoon melted butter; lightly sprinkle each roll with a tiny pinch of salt, if desired. Return to oven and bake an additional 2 to 3 minutes or until golden. Serve warm with butter, if desired.
*Note: To make your own garlic herb butter, mix 4 tablespoons softened butter with 1 clove of finely minced garlic (or 1/8 teaspoon garlic powder) and 1 teaspoon finely chopped fresh parsley.
Garlic rolls, sounds great, I'll be trying them out this weekend!
ReplyDeleteHope you enjoy them Sami! If you like a strong garlic flavor, add additional garlic or garlic powder! :-)
ReplyDeleteI need some of your expertise!!! I don't mind using coconut milk and coconut oil, but because I really cannot stand the taste of coconut--like in flaked coconut, I generally find the taste of coconut flour to be too strong and it invades the taste of what I am making.
ReplyDeleteI'm told there are different types of coconut flour and that some have less of a coconut flavor than others. Do you have any info or experience with this?
Can you give me a substitution I could try? Perhaps I could gradually use a tiny bit of coconut flour and de-sensitize myself, I know coconut is so healthy and I am trying. In the meantime what other flour could I use? What does coconut flour do for bread and will I mess up the texture, etc if I don't use it or use something else?
Thanks so much, I appreciate your help. I am a huge fan of your site, wouldn't miss reading it. Haven't been able to try out many of your recipes yet due to chronic health problems, but I look forward to trying many, especially your bread recipes, and I've enthusiastically recommended your site to many people who are trying to give up wheat and live a healthier lifestyle. You are just a gift to me, thank you so much--your recipes make me feel I CAN eat this way long-term, and not really give up much food-wise at all!!!
By the way, what about a great sticky bun recipe--I'd prefer it without nuts but I know lots of people love nuts on their sticky buns, and likely they would be healthier with the nuts. As well, I'd still love a non-sweet wheaten bread recipe, an Irish soda bread that isn't sweet and doesn't have raisins or currants in it, I had this bread when I was in Ireland and have dreamed about it ever since. It tasted kind of like a biscuit but was also whole-grain, SO YUMMY!!!
Thanks again, sorry for all of the questions and requests--but I have complete faith in you, that you CAN create both of these!!!
Best wishes,
Joanne Lowe
Is this dough really sticky to work with? Was wondering if an oiled "egg ring" could be used to make the rolls a rather uniform size?
ReplyDeleteWill be doing a lot of baking of various "bread" recipes this weekend (yours & others as well). This one will definitely be one of them.
Hi Anonymous,
ReplyDeleteWhen using a retractable scoop, I haven't found the dough too sticky to work with. A lightly moistened fingertip (with water) makes it very easy to smooth out. If you wanted to use an oiled ring, you could but using the scoop keeps them pretty similar in size I find. Either way should work fine. :-)
Hi Joanne,
ReplyDeleteRegarding the coconut flour. Generally speaking, I am not particularly fond of coconut flavor in savory items. I don't mind it in some sweet items. Thus far, I have not used coconut flour exclusively in any recipe. You'll find that I tend to make a blend and coconut flour is always the less dominant of the flours (for example in this recipe 3 tablespoons compared to 3/4 cup of each of the other 2 flax and almond flour).
I'm sure if you wanted to, you could probably sub it out with something else and it would probably work. I use it in this recipe because it is absorbent and I think helps keep these rolls firm so they don't spread. You could try subbing 1/4 cup almond flour in place of the 3 tablespoons of coconut flour and it should be okay. I will say that in this recipe I can not detect the flavor of coconut at all.
Also, I haven't forgotten the Wheaten bread...I was actually wondering how it would work with my existing Irish soda bread recipe if I omitted the sweetener and raisins. I need to give it a try soon. As for the sticky buns...I would love to make something like that and am trying to figure out the best route to go for the "sticky" part! :-)