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!
|Ready to be baked|
|Fresh out of the oven|
Perfect Dinner Rolls: Wheat/Grain & Gluten-Free
Makes about 1 dozen
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
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.