Ingredients:

  • 2 cups (240g) gluten-free all-purpose flour blend (ensure it contains xanthan gum)
  • 1 cup (120g) almond flour
  • 1 tablespoon (10g) sugar
  • 1 teaspoon (5g) salt
  • 1 packet (2 ¼ teaspoons) instant yeast
  • ¾ cup (180ml) warm water (about 110°F / 43°C)
  • 2 large eggs, at room temperature
  • 2 tablespoons (30ml) olive oil (or melted unsalted butter)
  • 1 tablespoon (15ml) honey or agave syrup
  • For the Egg Wash: 1 large egg, beaten
  • 1 tablespoon (15ml) water

Instructions:

  1. In a large mixing bowl, whisk together the gluten-free flour blend, almond flour, sugar, salt, and instant yeast.
  2. In a separate bowl, combine the warm water, eggs, olive oil, and honey. Whisk until smooth.
  3. Pour the wet mixture into the dry ingredients and stir until a sticky dough forms.
  4. Cover the bowl with a clean kitchen towel or plastic wrap. Let it rise in a warm area for about 30-45 minutes, or until slightly puffed.
  5. Once risen, use a spatula to gently fold the dough a few times. Divide the dough into 12 equal portions and shape each into a round ball.
  6. Place the shaped rolls on a baking sheet lined with parchment paper, leaving space between them. Cover, and let them rise for another 20-30 minutes.
  7. While the rolls are rising, preheat your oven to 375°F (190°C).
  8. In a small bowl, whisk together the beaten egg and water. Brush the mixture over the top of each roll.
  9. Bake in the preheated oven for 18-20 minutes, or until golden brown on top and a toothpick comes out clean.
  10. Remove rolls from the oven and cool on a wire rack for at least 10 minutes before serving.