Gluten Free Almond Rolls

| Saturday, January 19th, 2013

These are easy and delicious gluten free rolls.  Wonderful for the holidays or for dinner with friends, they steal the show. Baking them in mini muffin pans is perfect as they are very satisfying and can be used as an appetizer or entree.  Using whole ingredients ensures that you are not bombarding your digestive system with too many carbohydrates.  This recipe can be doubled without hesitation.

Ingredients

2 tablespoons butter melted and cooled

1/2 teaspoon baking soda

1/2 teaspoon Celtic or sea salt

1 large fresh egg

1/2 cup ricotta or drained  2% fat cottage cheese (we like the ricotta best)

1 tablespoon grated pecorino Romano cheese

1/4 cup grated sharp white cheddar

2 cups blanched almond flour

 

Directions              Preheat oven to 325°

1. Lightly grease 2 mini muffin pans with butter or shortening.

2. Blend all but the almond flour in a bowl until smooth.

3. Add flour until just incorporated.  (You want the dough to be slightly sticky)

4. Scoop dough into prepared mini muffin pans evenly

5. Bake for 20-25 minutes or just until golden brown.

6. Serve immediately or re-warm for later