Gluten-Free Rosemary Almond Flour Dinner Rolls

Ingredients

• 200 g Almond flour
• 60 g Tapioca flour (or kudzu starch)
• 12 tbsp Baking powder
• 2.5 tsp Baking soda
• 3 tsp Sea salt
• 3 tsp Dried rosemary, crushed
• 2 piece(s) Large eggs
• 120 ml Unsweetened almond milk (or other plant milk)
• 60 ml Olive oil (or melted coconut oil)
• 15 tbsp Apple cider vinegar
• 15 tbsp Maple syrup (or honey)
• 1 tsp Fresh rosemary, chopped
• 1 tsp Coarse sea salt

Instructions

1. Preheat the oven to one hundred ninety degrees Celsius, and line a baking sheet with parchment paper or grease it to prevent sticking.
2. Mix almond flour, tapioca starch, baking powder, baking soda, sea salt, and dried rosemary evenly.
3. Beat the eggs, add almond milk, olive oil, apple cider vinegar, and maple syrup if using, then stir until smooth.
4. Pour the wet mixture into the dry ingredients and stir until fully combined with no dry bits; the dough will be soft and moist.
5. Divide the dough into equal portions, roll into balls with wet hands, and place on the baking sheet with space between each.
6. Bake until golden on top and a toothpick inserted in the center comes out without wet batter.
7. Right after baking, sprinkle with fresh rosemary and coarse sea salt.

Storage and Meal Prep Tips