Gluten-free, Grain-free, Low-FODMAP, Vegan
Today you can buy gluten-free or vegan dinner rolls or buns, but many of those found in the grocery store are made with a lot of unpronounceable filler ingredients that lack any nutritional quality. This recipe, however, has only 5 ingredients and can be whipped up within 15 minutes!
It’s made from potatoes and cashews, so would not be suitable for those strictly following the Paleo diet or who have a nut allergy. But, for those of you who are simply grain-free, low-FODMAP, or vegan, this is the recipe for you! Enjoy the dinner rolls on their own or with a bit of vegan butter or cheese. The buns can be used for tofu or veggie burgers or fritters.
Makes 12 rolls or 9 buns
Prep Time: 15 minutes
Chill Time: 2+ hours
Bake Time: 30-35 minutes
Equipment: food processor or blender, metal or ceramic bowl, baking sheet, wire cooling rack
- Boil the potato until extremely soft. Meanwhile, place the cashews in a food processor or blender and process until you get a very fine flour, about 1 or 2 minutes. Add the spices to the cashew flour and pulse once or twice. Drain the potatoes and add them to the cashew flour. Blend together until a large ball of dough forms. Scrap down the sides and roll the dough into a ball between lightly oiled hands. Place the dough in a metal or ceramic bowl and chill until firm and cool, at least 2 hours, but the longer the better.
- 1 large potato, peeled and sliced into squares
- 1 cup raw cashews
- 1 tbsp arrowroot flour
- 1/2 tsp baking soda
- 1/2 tsp salt
- Heat the oven to 350°F (190°C). Lightly oil the baking sheet with olive oil.
- For dinner rolls, divide the dough into 8 parts. Roll the dough into small balls between your hands and place them on the baking sheet. Sprinkle the tops with sesame seeds. Bake for 30 minutes until firm and lightly brown on top. Stick a toothpick into the center to check if the center has cooked through.
- For buns, divide the dough into 4 parts. Roll the dough into balls between your hands and place on the baking sheet, pressing down with your fingers until the buns are flattened (they will only rise a little bit). Sprinkle the tops with sesame seeds. Bake for 35 minutes until firm and lightly brown on top. Stick a toothpick into the center to check if the center has cooked through.
- Sesame seeds
- Allow the bread to cool on the baking sheet for 10 minutes. Then transfer them to a wire cooling rack to cool before serving or store in an airtight container for up to two months. Defrost in the fridge overnight before use.
Tip: The longer you chill the dough the better the rolls or buns will stay in their shape when you bake them.