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Recipe by Chevy Slomovics and Raizy Janklowitz

Yeast-free Oat Rolls

Yeast-free Oat Rolls add or remove this to/from your favorites
Parve Parve
Easy Easy
13 Servings
Allergens

Contains

- Tree nuts - Egg

Ingredients

Main ingredients

  • 2 and 1/2 cups oat flour (gluten-free if needed)

  • 1 and 1/4 cups almond flour

  • 3 and 1/2 teaspoons Haddar Baking Powder

  • 1 and 1/2 teaspoons salt

For Topping

  • 1 egg, beaten

  • 1/4 teaspoon agave syrup

Directions

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.

Yeast-free Oat Rolls

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Leah
Leah
2 years ago

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.