Is there anything better than a warm, fresh out of the oven, fluffy roll? Maybe, but these gluten free vegan pull-apart rolls are pretty perfect.
One thing is for sure. Having homemade rolls on the Thanksgiving table is a total MUST. Warm, fresh rolls, pumpkin pie, turkey, cranberry sauce {homemade of course}, stuffing, mashed potatoes and gravy. All a must on Thanksgiving.
I’ve made these gluten free vegan pull-apart rolls just in time for you to make them for your family this Thanksgiving! I was over the moon thrilled when I took the first bite and knew they were just right. They rose beautifully, had a lovely texture and the next day they were still soft. When it comes to gluten free bread, it’s all about the texture, baby!
So what’s the magic to making these fluffy gluten, dairy and egg free rolls? Well, I used golden flaxseed meal to help bind them together, without the use of eggs. You can use regular flaxseed meal, it will just change the color of the rolls slightly. Along with the yeast, I use a little baking powder to help with the leavening. One thing to remember, I made these rolls with my tried and true gluten free flour blend, along with almond flour. All flour blends are not alike. The ratios of flours and starches can be different. I’ve found the closest to my blend is the Bob’s Red Mill gluten free 1-to-1 baking flour.
You may be thinking, are those rolls really as fluffy as they look? Yep. They totally are. I love that you just place the scoops of bread dough into a round baking dish, let rise and then bake to golden brown perfection. The fact that they are touching actually helps them rise even higher so don’t be scared that they are taking up the entire pan. That’s a good thing! The more they rise, the fluffier they will be.
Alright, my baking friends. What’s on your must-bake list this Thanksgiving? I sure hope you add these gluten free vegan pull-apart rolls to that list! If you make them the day before, simply warm them up in the oven before serving. No one can resist a warm, soft roll. Just don’t forget the dairy free butter!
- 1 cup warm unsweetened almond milk or coconut milk beverage
- 1 cup warm water
- 3 tablespoons cane sugar
- 1 tablespoon active dry yeast
- 2 3/4 cups Sarah's gluten free flour blend
- 3/4 cup almond flour
- 1 teaspoons sea salt
- 1 teaspoon baking powder
- 1/4 cup golden flaxseed meal
- 2 tablespoons grape seed oil or olive oil
- Prepare 9-inch round baking dish by spraying with nonstick cooking spray or greasing lightly with oil.
- In medium bowl, whisk together warm almond milk, warm water, {heat milk/water in microwave for about 1 minute, until warm to the touch, but not hot} sugar and yeast. Allow to sit for 5 minutes to proof and become foamy.
- While yeast is activating, sift together flour blend, almond flour, salt and baking powder in large bowl of standing mixer with paddle attachment.
- When yeast is ready, add flaxseed meal and oil to yeast mixture. Stir and add to flour mixture. Mix on low. When flour is completely incorporated, continue to mix on medium speed for 3 minutes.
- Using 1/3 cup measuring cup or large ice cream scoop, scoop dough into prepared pan. You should get about 8 large rolls. Using wet fingers, gently smooth out tops of rolls.
- Spray tops of rolls with cooking spray or lightly brush tops with additional tablespoon of of oil. Cover with plastic wrap and let rolls rise for about 30 minutes in warm place.
- When dough is almost ready, preheat oven to 375 degrees. Remove plastic wrap and lace rolls in preheated oven. Bake 28-30 minutes or until golden brown. Remove rolls from oven and place on cooling rack.
- Serve warm. To reheat, wrap rolls in foil and warm in 325 degree oven for 10 minutes.
- Store rolls in airtight container or ziploc bags. To freeze rolls, place in ziploc bag and freeze for up to a month.
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