Gluten Free Yeast Rolls

Step by Step Instructions

1. 1

   Preheat the oven to 350°F. Pour heavy cream in a small bowl and heat in microwave on high for 25 seconds. Let cool to 105-120°F (ideally closer to 120°F). Add yeast, stir and let sit for 10 minutes.

   For this step

   • 1/4 cup heavy cream
   • 1 1/4 teaspoons dry active yeast
2. 2

   To a large bowl, stir to combine almond flour, oat fiber, allulose, baking powder, and salt.

   For this step

   • 2 cups almond flour
   • 1/4 cup oat fiber
   • 2 teaspoons powdered allulose
   • 1 teaspoon baking powder
   • 1/2 teaspoon salt
3. 3

   Once yeast is ready, add butter, egg white, sour cream, and yeast mixture to the dry ingredients. Mix using a fork, pastry blender or electric mixer to combine. Do not overmix.

   For this step

   • 4 tablespoons unsalted butter, softened
   • 2 large egg whites
   • 4 tablespoons sour cream
   • yeast mixture
4. 4

   In a small bowl, stir psyllium husk powder with warm water until gel forms then add to the dough. Mix everything until combined.

   For this step

   • 2 teaspoons psyllium husk powder
   • 1/4 cup warm water
5. 5

   Wet your hands with water to prevent the dough from sticking to your hands. Then divide the dough into eight portions and roll each into a ball. Place the balls on a parchment lined baking tray and let proof in a warm place, covered with a clean towel, for 30 minutes.

6. 6

   In a small bowl, mix egg white with milk or nut milk and brush over the top of the dough balls.

   For this step

   • 1 large egg white
   • 1 tablespoon milk or nut milk
7. 7

   Bake in oven at 350°F for 16-18 minutes or until golden brown on top. Remove from oven and let cool for a few minutes before serving.