Ingredients:

  • 1.5 cups warm water (110°F/43°C)
  • 2 tbsp maple syrup or honey
  • 1 packet active dry yeast (7g)
  • 3.25 cups gluten-free all-purpose flour blend with xanthan gum (approx. 450g)
  • 0.5 cup super fine almond flour (50g)
  • 2 tsp baking powder
  • 1.5 tsp sea salt
  • 4 tbsp melted grass-fed butter
  • 3 large egg whites, room temperature (approx. 90g)
  • 1 tsp apple cider vinegar
  • 1 tbsp melted butter for brushing
  • 1 tsp flaky sea salt for sprinkling

Instructions:

  1. Combine warm water, maple syrup, and active dry yeast in a small bowl. Let sit for 5-10 minutes until the mixture is foamy and the yeast is fully activated.
  2. In the bowl of a stand mixer fitted with a paddle attachment, whisk together the gluten-free flour blend, almond flour, baking powder, and sea salt.
  3. Add the melted grass-fed butter, room temperature egg whites, and apple cider vinegar to the yeast mixture. Pour the wet ingredients into the dry base.
  4. Mix on medium speed for 3-4 minutes until the dough looks smooth and sticky. The dough will resemble a thick, sticky batter rather than traditional wheat dough.
  5. Divide the dough into 15 equal portions and shape into smooth balls. Place them in a greased 9x13 inch baking pan.
  6. Cover the pan with a warm, damp cloth and allow the rolls to rise in a draft-free environment for 60 minutes until they have nearly doubled in size.
  7. Preheat your oven to 375°F (190°C) during the last 20 mins of rising.
  8. Bake the rolls for 22-25 minutes until the tops are a deep golden mahogany.
  9. Remove from the oven, immediately brush with 1 tablespoon of melted butter, and sprinkle with flaky sea salt before serving.
  10. Let them sit for 10 mins before serving. This allows the internal steam to set the crumb.