Yeast-free Oat Rolls

2
(2)
  • Cooking and Prep: 1 h
  • Serves: 13
  • Contains:

Ingredients (9)

Main ingredients

For Topping

Start Cooking

For the Rolls

  1. In a large mixing bowl, combine the flours, baking powder, salt, agave, and oil together, mixing well. Slowly add the water while kneading, and continue to knead until a soft dough forms. (If the dough gets too runny, allow it to sit for a few minutes until it congeals.) 

  2. Line a baking sheet with Gefen Parchment Paper. With wet hands, form balls using approximately 2 tablespoons of dough in each. Place on the prepared baking sheet and slightly flatten the tops to shape into rolls.

  3. Preheat oven to 350° F.

  4. Mix together the beaten egg and agave and brush the rolls with the mixture.

  5. Bake at 350° F for 40 minutes, until the rolls are shiny and golden, and beginning to crack on top.



  • Leah

    Posted by Clevelander |2021-10-07 18:06:53
    Replies:
    0
    0
  • Leah

    I appreciate the attempt at a yeast-free gluten-free roll, but this could be so much better. The almond flour makes it very crumbly, it tastes salty but not in a good way, and it just tastes bad. Oat flour in general is crumbly, but even oat flour alone holds up better than this. I hope kosher.com can come up with a better recipe for a yeast-free gluten-free challah.
    Posted by Clevelander |2021-10-07 18:08:42
    Replies:
    0
    0
 
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  • Leah

    I appreciate the attempt at a yeast-free gluten-free roll, but this could be so much better. The almond flour makes it very crumbly, it tastes salty but not in a good way, and it just tastes bad. Oat flour in general is crumbly, but even oat flour alone holds up better than this. I hope kosher.com can come up with a better recipe for a yeast-free gluten-free challah.
    Posted by Clevelander |2021-10-07 18:08:42
    Replies:
    0
    0
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