I’ve really been loving experimenting with gluten-free and even grain-free, but since my husband is egg-free, I find myself limited in what recipes I can try. Note, lack of gluten + lack of eggs + lack of oxygen = numerous baked good failures. But all is not lost. I have had some successful experiments, and I have certainly found at least a few recipes to learn from. My favorite recent find was Kelly’s new cookbook, Grain-Free Baked Goods and Desserts: Gluten-Free, Casein-Free, and Often Egg-Free. I would say that a little over half of the recipes call for eggs, but some don’t … and those my friends, are true gems. Such as these Red Rock Grain-Free Bread Rolls!
I made her version of Grain-Free Bread Rolls and they were such a hit, that I decided to bake up a second batch soon after. This time adding a touch of cinnamon and some raisins.
Just guessing here, but I think Kelly calls them Red Rock Rolls, because they turn this amazing red-orange color on the outside when they bake. They are seriously scrumptious. They have a hearty, slightly nutty flavor and such a pleasant texture.
Special Diet Notes: Red Rock Grain-Free Bread Rolls
By ingredients, this recipe is dairy-free / non-dairy, egg-free, nut-free, peanut-free, soy-free, gluten-free, grain-free, vegetarian, and optionally vegan / plant-based.
- 3 tablespoons ground flax seed OR 1.5 tablespoons ground chia seeds (you can buy meal or grind the seeds yourself—I use my coffee grinder)
- 3 tablespoons unsweetened applesauce
- 2 Tablespoons water
- 1 Tablespoon apple cider vinegar
- ¾ Teaspoon xanthan gum OR guar gum
- ¼ Cup unsweetened milk alternative (I used coconut milk beverage)
- 1 tablespoon honey (can sub agave nectar for vegan)
- ¼ cup coconut oil, melted
- 1 teaspoon onion powder
- 1 teaspoon dried oregano
- ½ cup coconut flour
- ½ cup tapioca flour / starch
- 1 Teaspoon baking soda
- 1 Teaspoon baking powder (Kelly has a grain-free baking powder recipe in her book)
- Add to mixing bowl first six ingredients up to the Unsweetened Milk Alternative and eat with electric mixer.
- Add the rest of the ingredients and 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 (or four, we do four).
- Roll each piece into a ball and flatten into the shape of a burger or veggie patty that is about 1″ thick.
- Bake at 350ºF on unbleached parchment paper for about 24 minutes.
- Best if eaten while hot; do not refrigerate.