Almond & Quinoa Flour Dinner Bread Roll Recipe

1 Honeyville Blanched Almond Flour
1 cup of Bob’s Red Mill Organic Quinoa Flour
3 TBS flax seed meal
1/4 cup dry milk powder
1/2 tsp. baking soda
2 tsp. baking powder
Pinch of salt
1/4 cup shortening
1 tsp. apple cider vinegar
1/4 cup extra virgin olive oil
2 large eggs
2/3 cup plain yogurt (dairy or non-dairy)
2 1/4 Tbs. (1 package) rapid rise or bread machine yeast
Milk or olive oil to brush the tops

Method: Preheat oven to 350º F.

In a large bowl whisk together dry ingredients except yeast. Cut the shortening (should be at room temperature) into small pieces and stir into dry ingredients with a mixer.

In another bowl, mix together the liquid ingredients until combined. Slowly add liquid ingredients to the dry ingredients. Pour in yeast and mix for one minute until yeast is integrated.

Prepare muffin tins or popover trays by oiling with Canola Oil spray.  Scoop equal amounts into each tray and smooth the tops. Brush the tops with milk or egg yolk.  Cover and rise for 20 minutes.  Bake at 350º F convection or 375º F static for 15 minutes, or until set.

This is a great high protein, low sugar bread roll. It’s light, fluffy, and goes well with soups, turkey dinners, and anything else!

* Adapted from Jules Gluten Free Bread Roll recipe.

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