Almond Flour Bread Rolls

These delightful almond flour bread rolls are a blend of traditional baking techniques and modern ingredients. With a nutty flavor from almond flour and a hint of earthiness from lupin flour, these rolls are perfect for any meal. The addition of olive oil adds richness, while the gelatin helps achieve a soft, tender texture. Suitable for gluten-free diets, these rolls provide a wholesome alternative to traditional bread.

Ingredients:

• 0.4 oz (⅛ cup) sugar
• 2 fl oz hot water
• 0.1 oz active yeast
• 5.6 oz almond flour
• 3.2 oz wheat gluten
• 1.4 oz lupin flour
• 0.1 oz kosher salt
• 0.5 oz gelatin
• 1.1 oz extra virgin olive oil
• 6 fl oz cold water

Instructions:

1. In a small bowl, dissolve the sugar in hot water and sprinkle the yeast on top. Let it sit for about 5-10 minutes until frothy.
2. In a large mixing bowl, combine the almond flour, wheat gluten, lupin flour, and kosher salt. Mix well.
3. In another bowl, combine the gelatin with cold water and let it sit for a few minutes to bloom.
4. Add the yeast mixture and the bloomed gelatin to the dry ingredients. Mix until a dough forms.
5. Knead in the olive oil until fully incorporated, then let the dough rest for 30 minutes covered with a damp cloth.
6. Preheat your oven to 375°F (190°C).
7. Shape the dough into small rolls and place them on a baking sheet lined with parchment paper.
8. Bake for 20-25 minutes, or until the rolls are golden brown and sound hollow when tapped on the bottom.
9. Let them cool slightly before serving. Enjoy fresh or toasted!