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Sandwich Rolls




2/3 cup warm water

1 Tbsp dry active yeast

3 large eggs

1/4 cup oil

1 cup rice, almond or soy milk

1 Tbsp agave, xylitol, or granulated sugar

2 cups brown rice flour

1-1/2 cup almond flour

1 Tbsp xanthan gum

1 tsp Kosher salt

 Egg Wash:

1 large egg

2 Tbsp water


Sesame seeds

Dried minced onion

More fiber please… Slice and toast these rolls and you’ll wonder if G.F. people are deprived of bread after all.



  1.  Preheat the oven to 350F°.
  2.  In a small bowl, combine the water and yeast. Let it stand for 5 minutes or until small bubbles appear.
  3. In an electric mixer, beat the eggs together for 1 minute. Slowly add the oil, milk, agave and yeast mixture to the egg mixture. Mix for two minutes
  4. In a separate bowl, mix together the rice and almond flours and xanthan gum; add to the yeast   mixture. Continue mixing for 1to 2 minutes or until well combined.
  5.  Spray or grease small round roll tins. (Roll tins are a bit wider and shallower than muffin tins.)
  6. Scoop the batter into the roll tins and flatten a bit.
  7.  Egg wash: In a small bowl whisk together the egg and water; brush onto the rolls.  Sprinkle with   desired toppings.
  8. Bake in the center of the preheated oven for 35 minutes.

Makes 10 rolls

Note: This recipe doubles and triples easily.  One egg wash is sufficient for a triple recipe.


Sidebar: I slice the rolls once they cool for easy sandwich making. I then freeze them in small sandwich bags. You can defrost them overnight on the counter and then fill them with your choice of egg, tuna, etc., in the morning. No toasting needed (unless of course you prefer) and it has no GF “aftertaste”.