Grain-Free & Egg-Free Bread Rolls!

Posted by on January 27, 2011 | 27 Comments

I’ve really been loving experimenting with gluten-free and even grain-free, but since we haven’t yet determined if baked eggs are okay for Tony (we’ll be testing that down the line), I find myself limited in what recipes I can try. Especially since we live at high altitude. Note, lack of gluten + lack of eggs + lack of oxygen = numerous baked good failures. Oh yes, and he is allergic to almonds too … so almond flour is out for anything I want to share (lord knows I don’t need a pan full of brownies all to myself!).

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.

I started making her Red Rock Rolls last week …

… and moved onto the Cinnamon Raisin Bagels in small roll form (very similar recipe to the Red Rock Rolls, but with cinnamon and raisins instead) …

Tony is loving the Cinnamon Raisin version as a sweet snack (only 1 Tablespoon of honey in the whole recipe and he enjoys them as a treat, woohoo!), but I am still partial to the Red Rock Rolls with oregano and onion. Okay, they’re both good.

Since our climate here is very, very dray, I’ll be adding a little extra moisture in my next batch. As you can tell from my picture (below), compared to Kelly’s, they are coming out a bit flatter here (my dough is also a touch dry). But, we haven’t really cared. They still taste scrumdidli-umptious, and really do have a bread-like texture!

Since the recipe is printed online, Kelly was kind enough to let me share it with you here. Enjoy!

Red Rock Rolls

Recipe adapted ever so slightly from Grain-Free Baked Goods and Desserts by Kelly Brozyna of The Spunky Coconut. This recipe is Dairy-Free, Egg-Free, Gluten-Free, Grain-Free, Nut-Free, Soy-Free, Refined Sugar-Free and optionally Vegan.

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.

Add to mixing bowl:

  • 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
  • 3/4 Teaspoon Xanthan Gum OR Guar Gum
  • 1/4 Cup Unsweetened Milk Alternative (I used coconut milk beverage – in a refrigerated carton)

Beat with electric mixer.

Add, preferably in this order:

  • 1 Tablespoon Honey (can sub agave nectar for vegan)
  • 1/4 Cup Coconut Oil, melted
  • 1 Teaspoon Onion Powder
  • 1 Teaspoon Dried Oregano
  • 1/2 Cup Coconut Flour
  • 1/2 Cup Tapioca Flour / Starch
  • 1 Teaspoon Baking Soda
  • 1 Teaspoon Baking Powder (Kelly has a grain-free baking powder recipe in her book)

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 pattie that is about 1″ thick.

Bake at 350ºF on unbleached parchment paper for about 24 minutes.

Best if eaten while hot; do not refrigerate.

Makes 3 to 4 rolls

 

Blog Events:

I submitted Kelly’s Red Rock Rolls to Slightly Indulgent Tuesdays on Simply Sugar- & Gluten-Free!

 

Filed Under: Alisa's Recipes, Cookbook Trials

Comments (27)

 

  1. Deanna says:

    Ooo – these look good. I really should get that book. I love her stuff.

  2. Wow, those sound absolutely amazing! I am looking forward to getting my hands on some alternative flours soon and experimenting!

  3. Great review of Kelly’s recipes, Alisa! You did a beautiful job. I think those Red Rock Rolls are in my future. 🙂

    Shirley

  4. Kelly says:

    Thanks so much Alisa! XOXO, Kelly

  5. […] This post was mentioned on Twitter by Alisa Fleming and Kelly Brozyna, Shirley Braden. Shirley Braden said: RT @GoDairyFree Grain-Free & Egg-Free Bread Rolls! http://bit.ly/hcvl4u Great job on making Kelly's recipes! Amazing. […]

  6. Sarah says:

    I wish I like to bake. Those look amazing!!

  7. Katie says:

    I got all excited about these ecause I have all the ingredients, but then I realized I just finished my coconut flour. I wonder if I could grain these up with GF flour? Or maybe grind up some cashews? Hmmm…

  8. I need to buy Kelly’s new book. I have been loving her first book and actually cooked from it (and her blog) for a couple of weeks earlier this month. These rolls look scrummy (and I am still writing you the email I owe you – soooooo sorry).

  9. alisa says:

    Katie – Experiment away! I don’t see why not? You may get a wetter batter since coconut flour sucks all the moisture up, but that might be good anyway (I added some water to the batch I made today as they were coming out too dry as is since I live at high altitude – and I know you do too). If the batter is too wet to shape, pop them in muffin tins!

  10. Alisa,
    Sounds like you have the same food challenges I do in my house (except for the altitude). I really need to experiment more with using coconut flour, but many recipes for coconut flour require lots of eggs! Glad to see this one doesn’t.

  11. Lori says:

    These look really really good. Like little sweet biscuits! Love them! Tea time treat?

  12. Joanne says:

    I have to say, these look delicious! The texture looks perfect for sitting down to a nice cup of coffee or tea.

  13. Rebecca says:

    I am trying these tonight – now just torn whether to make the onion/oregano kind, or tweak it into a sweet variety. YUM!!

    Thanks so much for all of the Gluten Free options on your website, they make having a gluten-free no-dairy lifestyle so much easier! (I LOVE your book by the way!!!)

  14. Maggie says:

    Altitude is tricky! Wow. I have been playing with coconut flour, man does it love moisture! I need to get my hands on Kelly’s book! Thanks for sharing.

  15. momgateway says:

    thanks for the gluten free recipes–they’re just right for my friends who are gluten intolerant

  16. Hannah says:

    Yes, another coconut flour recipe! I now have 7 that I want to make, which means that Monday week I’m going to my local health store for its 20% off sale and getting me some coconut flour 😉

  17. Alisa, you convinced me. Now I want to make these. I am so impressed with all of your high altitude baking successes (granted we do not see all of these flops that you are mentioning). Loved your review!! xo 😉

  18. alisa says:

    Rebecca – I hope you enjoy! Thanks for the kind words too 🙂

    Kim – Yeah, I don’t think anyone wants to read about the flops!

  19. I just got Kelly’s book last week and have been experimenting too. I will definitely link up to your review when I post mine.

  20. Shannon says:

    oh wow, i totally want to try these 🙂 if the cinn raisin could pass as dessert, that would be awesome… lol need a sugar detox!

  21. Shannon says:

    hmm, do you have a good, cheap source for coconut flour?? I haven’t yet picked any up due to the price of the one i found in the store… but you seem to know all the good deals 😉

    • alisa says:

      I bought the 4-pack of Bob’s Red Mill Coconut Flour on Amazon. With subscribe & save and the free shipping, it comes out to about $5 a lb right now (I think I bought it when they had an extra 10 or 15% off on top of this). Probably not the world’s best price, but not bad either – especially since you use a lot less coconut flour per recipe than regular flour (it sucks up the moisture like mad!). In terms of quality, this is the only brand I’ve tried, but no complaints – it’s great!

  22. These look lovely Alisa. What do you think of coconut flour? I find it sometimes makes the finished product a little too crumbly.

    • alisa says:

      Autumn, I like it, but it does have the least amount of binding power of any of the gluten-free flours – plus it sucks up moisture like mad! It is tricky for me to use since my husband is allergic to eggs. If you can use eggs, then that helps a bunch. If not, then the recipes need to be higher in liquid, binders, and fat to come out right. But when it all comes together, I love it!

  23. Christine says:

    These look really good!

    I haven’t heard of that cookbook before, but given my family’s allergies, it might be a good idea!

  24. It’s the Leaning Tower of Rolls! No, wait! The Leaning Tower of Alisa! 😛

    Gluten free baking is such tricky business. Your rolls look perfect and very bready though!

    Is Tony allergic to peanuts too or is it just almonds? I was wondering how the almond/peanut butter blondies would be like with peanut flour instead of almond flour. Now I want to go to Trader Joe’s to buy a bag of peanut flour out of curiosity! 🙂

    • alisa says:

      Just almonds, eggs, and kale. He really isn’t bummed about the kale though 🙂

      I keep forgetting to pick up that peanut flour! TJ’s isn’t close by, so we only go every few weeks. Though, I would think PB could work instead of the flour with less moisture. I was actually thinking about PB’ing up your almond butter blondie recipe.

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