I can hardly find the words to express my excitement over this recipe! It began as a garlic bread, then became Saffron Buns, and is now making my mouth so happy as a sandwich roll, although it doesn’t actually need fillings to be thoroughly enjoyed. We had a couple last night, hot out of the oven, with nothing other than olive oil and sea salt for dipping. Heavenly. Andy’s parents are arriving today from upstate New York, and I can’t wait to make these for them.
Gluten-free Sandwich Rolls
grain-free, egg-free, gluten-free
—eat them hot out of the oven or stuff them with your favorite
Add to mixing bowl:
3 tbsp golden flaxmeal OR 1.5 tbsp Chia Seed meal (you can buy meal or grind the seeds yourself—I use my coffee grinder)
3 tbsp applesauce
2 tbsp water
1 tbsp apple cider vinegar
3/4 tsp xanthan gum OR guar gum
1/4 cup cashew milk (or coconut milk, or almond milk, etc) (How to Make Cashew Milk Video)
Beat with electric mixer.
Add, preferably in this order:
1 tbsp honey
1/4 cup ghee (which is casein-free) or coconut oil, soft or liquified
1 tsp fresh chopped rosemary—optional but highly recommended
1/4 tsp garlic powder
1/2 cup coconut flour
1/2 cup tapioca flour
1 tsp baking soda
1 tsp baking powder (Grain-free Baking Powder Recipe)
Beat again until a mass begins to form. Form the dough into a ball with your hands. (I put some oil on my hands so the dough doesn’t stick to them.) Divide the ball in three. Roll each third into a ball and flatten into the shape of a burger or veggie pattie—about 4″ wide by only 1″ thick. Bake at 350 degrees on unbleached parchment paper for about 24 minutes.
Best not refrigerated.