These are the rolls I served with the Moroccan meatball tagine and are absolutely delicious and versatile. Having eaten gluten free for a number of years, I would have to say they are the best rolls I have tasted and have the added bonus of keeping fresh for up to 5 days in an airtight container. They only take about an hour to make from start to finished and are yeast free. A winner by all accounts!
The original recipe that doesn’t require a Thermomix is from Maria’s Health Blog , but I use my Thermomix to make them.
There are a few versions of the recipe. You can use almond or coconut flour and whole eggs or egg whites. The egg whites give a lighter roll. I’ve made both and couldn’t say I have a favourite. The children prefer the ones made with coconut flour.
I’ll include the Thermomix recipe for the coconut flour. The one for almond meal can be found at Thermomix Community Website.
60 grams coconut flour
25 grams psyllium husks (recipe says 5 tablespoons which weighs 30g, but I’ve had more success with 25g)
2 teaspoons baking powder
1 teaspoon sea salt
4 full eggs or 8 egg whites
250 grams boiling water
Preheat the oven to 175 celcius (350 Fahrenheit) and line a tray with baking paper.
Put coconut flour and psyllium husks in the Thermomix bowl and pulse on turbo 3-4 times.
Add eggs and turn dial to closed lid and knead for 20 seconds.
Program another minute into the time settings.
Measure the boiling hot water into the Thermomix bowl and immediately set the dials to start kneading.
Using a spatula (silicon works really well) take enough mixture to make a roll of the shape and size of your choice and place on the baking tray. I usually make 6 dinner rolls with this mixture. Pop them into your preheated oven for between 50-65 minutes depending on the size of your rolls (mine take 55 minutes).
The little balls of dough puff up in the oven and turn into these great little dinner rolls.
How easy is that and what a great alternative for those of us who choose to eat grain free!