For the Rolls
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.)
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.
Preheat oven to 350° F.
Mix together the beaten egg and agave and brush the rolls with the mixture.
Bake at 350° F for 40 minutes, until the rolls are shiny and golden, and beginning to crack on top.
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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 www.kosher.com can come up with a better recipe for a yeast-free gluten-free challah.