The Joy of Gluten-Free, Sugar-Free Baking (8 page)

Bake the rolls for 15 minutes, then rotate and bake for about 15 more minutes, until golden brown and springy when pressed.

Let the rolls cool in the pan for 5 minutes, then serve while still warm.

These rolls are Italian by virtue of the blend of herbs, but the basic, unseasoned dough is an excellent all-purpose basis for any number of roll variations. The predominance of sesame seed flour, which is unusual among our dough recipes, gives these rolls a long-lasting flavor. As always, feel free to play with the varieties and proportions of flour. In this case, you might try using flours made with other seeds, such as sunflower and pumpkin seeds. To make round rolls, follow the instructions for the
Silver Dollar Rolls variation
, using the egg wash.

Preheat the oven to 350°F (177°C). Mist 8 muffin cups with spray oil.

In a medium bowl, combine the sesame seed flour, almond flour, sweetener, baking powder, salt, xanthan gum, rosemary, basil, thyme, and oregano and whisk until well mixed. In a large bowl, whisk the eggs and butter together until thoroughly blended. Add the flour mixture and stir with a large spoon for 1 to 2 minutes to make a very thick, sticky batter (see
Using Texture as a Guide
).

Mist a work surface with spray oil and transfer the dough to the oiled spot. Divide the dough into 8 equal portions. To make each roll, divide one of the pieces into 3 equal portions, then form each into a ball. (You may want to oil your hands to prevent sticking.) Put the 3 dough balls in a muffin cup, arranging them in a triangle.

Bake the rolls for 10 minutes, then rotate and bake for about 10 more minutes, until lightly browned and firm to the touch.

Let the rolls cool in the pan for 5 minutes, then turn them out onto a wire rack and serve while still warm.

These spicy rolls are perfect to serve with stews, chowders, and gumbos. You can make them even spicier by increasing the amount of cayenne or adding crushed red pepper flakes. To make round rolls, follow the instructions for the
Silver Dollar Rolls variation
, using the egg wash if you like.

Preheat the oven to 350°F (177°C). Mist 8 muffin cups with spray oil.

In a medium bowl, combine the almond flour, flaxseed meal, sweetener, baking powder, salt, xanthan gum, cayenne, parsley, garlic powder, and onion powder and whisk until well mixed. In a large bowl, whisk the eggs and butter together until thoroughly blended. Add the flour mixture and stir with a large spoon for 1 to 2 minutes to make a very thick, sticky batter (see
Using Texture as a Guide
).

Mist a work surface with spray oil and transfer the dough to the oiled spot. Divide the dough into 8 equal portions. To make each roll, divide one of the pieces into 3 equal portions, then form each into a ball. (You may want to oil your hands to prevent sticking.) Put the 3 dough balls in a muffin cup, arranging them in a triangle.

Bake the rolls for 15 minutes, then rotate and bake for about 15 more minutes, until golden brown and springy when pressed.

Let the rolls cool in the pan for 5 minutes, then turn them out onto a wire rack and serve while still warm.

In addition to lending great flavor to breads and rolls, onions provide wonderful moistness and crunch. This recipe uses a higher proportion of sesame seed flour than most. That, along with the onion, gives these rolls a rich and long-lasting flavor, while the parsley adds a beautiful color contrast. To make round rolls, follow the instructions for the
Silver Dollar Rolls variation
, using the egg wash.

Preheat the oven to 350°F (177°C). Mist 8 muffin cups with spray oil.

In a medium bowl, combine the sesame seed flour, almond flour, sweetener, baking powder, salt, xanthan gum, onion powder, and parsley and whisk until well mixed. In a large bowl, whisk the eggs and butter together until thoroughly blended. Stir in the onion. Add the flour mixture and stir with a large spoon for 1 to 2 minutes to make a very thick, sticky batter (see
Using Texture as a Guide
).

Mist a work surface with spray oil and transfer the dough to the oiled spot. Divide the dough into 8 equal portions. To make each roll, divide one of the pieces into 3 equal portions, then form each into a ball. (You may want to oil your hands to prevent sticking.) Put the 3 dough balls in a muffin cup, arranging them in a triangle.

Bake the rolls for 10 minutes, then rotate and bake for about 10 more minutes, until golden brown and springy when pressed.

Let the rolls cool in the pan for 5 minutes, then turn them out onto a wire rack and serve while still warm.

Hot cross buns, traditionally served on Palm Sunday and Good Friday in England, are now enjoyed year-round throughout the world. To broaden their audience even further, here’s our gluten-free, sugar-free version. These slightly sweet, slightly spicy “muffin-style” rolls make a wonderful after-dinner treat or breakfast bun. They are delicious served warm, with honey-flavored butter or sugar-free maple-flavored syrup.

Preheat the oven to 340°F (171°C). For 6 large buns, mist 6 muffin cups with spray oil; for 12 small buns, mist 12 muffin cups with spray oil.

In a medium bowl, combine the almond flour, coconut flour, sweetener, baking powder, salt, allspice, and cloves and whisk until well mixed. In a large bowl, whisk the eggs, butter, and vanilla together until thoroughly blended. In a small bowl, stir the yeast and water together until the yeast dissolves, then stir the mixture into the eggs (no need to wait for the yeast to bubble, because it’s only for flavor, not leavening).

Add the flour mixture to the egg mixture and stir with a large spoon for 1 to 2 minutes to make a very thick, sticky batter (see
Using Texture as a Guide
).

Mist a work surface with spray oil and transfer the dough to the oiled spot. Divide the dough into 6 equal portions (for large buns) or 12 equal portions (for small buns). Gently form each piece of dough into a ball (you may want to oil your hands to prevent sticking). Place each ball in a prepared muffin cup. Use a small, sharp knife to cut an X into the top of each bun, about ¼ inch deep. (See the photo of
Simple Cloverleaf Rolls
for an example.)

Bake for 15 minutes, then rotate and bake for 10 to 15 minutes, until golden brown and springy when pressed. If making 12 rolls instead of 6, cut the baking time approximately in half, or until golden brown and springy when pressed.

Let the rolls cool in the pan for about 3 minutes, then turn them out onto a wire rack and let cool for about 20 minutes, until just warm to the touch.

Meanwhile, make the glaze. In a small bowl, whisk all of the ingredients together until thoroughly blended and the mixture has a thick, syrupy, ribbonlike consistency. Drizzle the glaze into the cross or over the entire top of the buns by letting it ribbon off the end of a fork or spoon. Alternatively, you can put the glaze in a piping bag or a small plastic sandwich bag with one corner snipped off and pipe it onto the buns.