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Almond Sweet Rolls Gluten Free

I am so pleased to share this recipe with you.
The rolls are wonderfully light and fluffy and the taste is exceptional .
I was rewarded by my granddaughter's reaction with her first bite ,
"Oh, my goodness, these are SO good !" and my gluten loving husband said... 
"These are miraculously good!"         I had to smile, didn't I ?
These keep well, they are still soft and good the next day.

Almond Sweet Rolls
  • 1/2 cup water
  • 1 tsp sugar
  • 1 tsp gelatin
  • 1 1/2 tbsp reg. yeast
  • 1/3 cup milk
  • 1 egg
  • 1/4 cup butter
  • 1 tsp almond flavoring
  • 1/3 cup sugar
  • 3/4 cup millet flour 
  • 1/3 cup white bean flour
  • 1/4 cup brown rice flour
  • 1/2 cup tapioca starch/flour
  • 1/4 cup cornstarch
  • 1/3 cup almond flour
  • 1/4 tsp salt
  • 1 tsp baking powder
  • 1 tsp xanthan gum
  • sweet rice for handling dough
  • 1 egg white
  • sesame seed or poppy seed (optional)
  1. Mix sugar and gelatin, add warm water and yeast - let proof
  2. Beat butter and sugar, add egg flavoring and warm milk
  3. Blend well together dry ingredients
  4. Add dry ingredients all at once to liquids , blend on low , then beat on high for 2 minutes.
  5. Turn dough out onto counter sprinkled with sweet rice ... Work in enough sweet rice (I use about 1/4 cup) to make the dough just barely not sticky (on the outside, don't try to work the flour into all the dough) It is important to keep dough as soft as possible.
  6. Pat dough into a 13 or 14 inch circle -- using a pizza cutter dipped in sweet rice flour, cut circle into 16 equal segments.
  7. Starting at the wide end of each segment roll up ending at point - dipping fingers into sweet rice flour if dough is sticking.
  8. Brush tops (I find it easier to use my fingers rather than a pastry brush) with whisked egg white.
  9. Optional -- sprinkle tops with poppy seed or sesame seed
  10. Place rolls on parchment lined cookie sheet and let rise in warm place about 1/2 -3/4 hour.
  11. Bake in 375 degree oven for 20 minutes or until golden brown.


  1. Beautiful rolls and I'm looking forward to trying this recipe, thank you!!

  2. You need to add yourself to Pinterest! Looks good.

  3. Your gluten free recipes are fabulous! Thanks so much for sharing.

  4. Julie, these look real!! I'm smiling, of course, at having no better word. I'm not celiac, but I'd love one of these too.

  5. shirley reimer bertheletteApril 27, 2012 at 10:59 AM

    I also would like one too please :)ha ha anneliese,, that was funny made me smile,,,:) how did you make them ,did u twist the doe they are pretty buns,,,

  6. These look and sound yummy. And the fact that they keep well for a day is miraculous! It's been a big learning curve going GF in our house, that is for certain.

    I have two questions for you, before I give these a go....

    1. We don't use bean flour for a variety of reasons. Do you think quinoa flour would be an equivalent substitute as it is also fairly high in protein? Or would you suggest a different type?

    2. Why so much yeast? Would that amount have any adverse health implications? I have noticed that GF recipes do seem to use more yeast than my usual whole wheat bread recipe, but I've never used a tablespoon to measure out my yeast. If you could help me understand the reasoning behind that and help me not be afraid of it, that would be great!

    1. I'm happy to answer your questions, Inkling... I think quinoa would be fine to use instead of the white bean flour.... I find quinoa has a very distinctive flavour but with these rolls being slightly sweet it would be great.

      And yes, you are right - gluten free baking just won't rise without the increased amount of yeast. Unless you have an allergy to yeast , I have not heard of any health concerns.
      In fact one science report I read,
      shows yeast is a cancer fighter and this naturopathic site
      says bakers yeast is good for immunity.

  7. Wish we had a BULK BARN in the Fraser Valley....
    where can you buy white bean flour in chilliwack or abbotsford??

    1. I am really sorry, Anonymous.. I have never found the pure white bean flour on the market. Even if you do find something labeled white bean flour they have a mix of beans in it.
      I use the small white beans you buy in the grocery store -- they are the mildest tasting bean, not unlike wheat flour in flavour.
      I grind my own - I have a Wonder Mill but before I got my Wonder Mill I used a coffee grinder on finest setting and ground/sifted/ground/sifted using a very fine sieve until the flour is not gritty at all rubbed between fingers. It really does not take long to grind a 1/4 cup worth.
      I bought a 10.00 coffee grinder to use exclusively for my beans and other gf grinding .. like almonds into almond flour.

  8. So you just buy raw dried white beans? and do you do the same for brown rice flour, or do you buy it in the flour form? Thank you - appreciate the quick reply :)

  9. Anonymous... I always welcome questions ! smile..
    Yes. the raw, dried small white beans - The brown rice flour is readily available commercially as is the other flour I use -- I find Sardis Health in Chilliwack a really good place to get my gf stuff. They also have the oat flour and flakes which are gf.

    1. Thank you so much for sharing this gf bread recipe. Do you have any ideas what i could substitute for the gelatin? I'd really prefer not to use it.

  10. Do you think this recipe would work to stuff it. Like adding a filling of meat, etc.?


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