I made Lauren’s Healthy Bread Rolls tonight. Lauren spends a lot of time tweaking her gluten-free, sugar-free creations so that nothing gets posted until she’s sure it’s right, and this is so very right. These rolls are really, really good — very bready, with a soft, moderately dense texture and lightly crunchy crust — though they’re definitely not designed for weight loss…they are simply far too delicious to easily control portions!
They smell heavenly while cooking. The yeasty smell of bread has long been missing from my kitchen, ever since going gluten-free; it was nice to have that favorite bit of sensory happiness back. The smell of baking bread is such a homey thing.
If you’re cooking gluten-free, you know that gluten is what gives bread its stretchy structure, and without it, your breads are blah. Xanthan gum acts as a substitute stretchinator. This recipe calls for xanthan gum which, being a modern invention, is rejected by Paleo — but I personally (honestly, truly, and deeply) don’t care. Xanthan is not a weird, scary chemical; it’s a product of fermentation. I just made sure to get xanthan that’s gluten free, since I’m gluten sensitive. Xanthan gum can be fermented on corn, soy, dairy, or wheat, so if you get some, be sure to check the label for allergens.
Lauren uses sunflower seeds as part of her flour; I used almonds since I don’t have sunflower seeds on hand (while the jury is still out on Paleo v Seeds, I eat them; I just happen to be out of ’em). I’m going to try it with sunflower seeds tomorrow to see how that flavor melds with the flax (I really shouldn’t be making bread recipes like this every day — last time I experimented daily with gluten-free breads, I got a little…erm…fluffy around the middle). I’m guessing, based on other recipes of Lauren’s, that the sunflower and flax will blend is perfectly.
I ate one roll hot out of the oven (who can resist?) with butter and it was superb. They have that total comfort food, warm-bread-with-crunchy-crust thing going on that’s utterly irresistible. The texture reminded me of homemade shortcake. In fact, they are rather awesome served as shortcake — broken in half, drowned in unsweetened heavy cream or thick, rich coconut milk, and topped with with fresh summer berries. Yum. Low-carb topping, yet still feels sinfully indulgent. Yum yum yum.
I was so busy eating these rolls, I didn’t even have time to get a picture. Can’t snap — eating!
(Thanks for another fantastic recipe, Lauren, the community appreciates all the work you put in for these delectable creations.)