Go Ahead, Jump!

I can tend to be a bit of a perfectionist.

Which is hard to do when you have 4 kids (ages 9 to 22!) and a work-at-home husband (and we homeschool)… but I’m a pretty stubborn redhead so I give it my best shot.  Usually it’s the dishes or bathroom cleaning that suffers imperfection at my house, but hey, you wouldn’t want me to really be perfect, would you?  

Housework aside, though, I can spend hours, even months or years, thinking things over, planning, making lists, and researching before I even actually get started on a project.  Which has its good points sometimes – like for creating new recipes easily or buying the best used car or starting a bakery.   (Read my About page for more on that bakery thing.)

But life moves pretty fast, and even though it makes me nervous, sometimes you just need to close your eyes and throw yourself out there, whether you have it all worked or not.  Otherwise you can miss out on the good stuff.  The adventures, the thrill, the love.  Some things you just can’t figure out how to do perfectly ahead of time.  Like having kids or getting married.  Or this blogging thing, for instance.  Sometimes you just have to jump…

Pull-Apart Rolls were one of my first very public “jumps” recipe-wise.  A few years ago our local Gluten Intolerance Group (GIG) had ordered several pans of them from me sight unseen/recipe untasted for their Thanksgiving potluck.  I knew exactly how I wanted them to be – golden and soft and nestled together so you have to dig your fingers into their bready goodness to pull them out of the pan.

My need to get the recipe just right meant I spent the night before the potluck baking ALOT of rolls.  But it all worked out and the rolls have been a favorite ever since.

My family doesn’t need a holiday like Thanksgiving to chow down on these rolls, though.  They are happy to eat them year round and they were always very popular with the customers at our bakery.

At home we like them with soup or chili but if we have extra my big guys love to make them into little sliders or sandwiches (and then eat a pan’s worth without blinking.)

Last night a good friend of mine reminded me why I started this kind of baking – gluten, dairy, and gum free with whole grains and real taste and goodness – and now this blog.

She told me about the first time she saw a 5 year old boy she knew who can’t eat gluten try one of these rolls.  He looked at them said, “Really?  I can have this?”  Then she says he slowly ate one and kept saying over and over, “This is really good, this is really good.”  His mother told my friend, “I’ve never seen him eat an entire piece of anything gluten free before.”

We can take simple things for granted, like a slice of bread or a roll.  But for those of us who need to be gluten free, it’s not that simple.  It’s hard.  And usually the bread we get doesn’t taste that great or it has a weird texture or just doesn’t nourish us. But it doesn’t have to be that way.  Really.

So, that’s why, with my not-so-perfect pictures and barely-there grasp of blogging tech, I’m here jumping in.

Pull-Apart Rolls
Prep Time
1 hr
Cook Time
20 mins
Total Time
1 hr 20 mins

Soft, golden, buttery-tasting vegan rolls that are always a favorite!

Course: bread, rolls, Side Dish
Cuisine: American, Country-Style
Servings: 9 rolls
Author: Angie Floratos of Brave Little Kitchen
Mix together and let gel for 10 minutes
  • 420 g warm water
  • 20 g psyllium husks
Measure into bowl of mixer
  • 130 g millet flour
  • 100 g sorghum flour
  • 50 g almond flour (not almond meal)
  • 90 g arrowroot starch/flour
  • 90 g tapioca starch/flour
  • 1 1/2 tsp finely ground sea salt
  • 1 1/2 tsp dry active yeast
Measure together
  • 60 g canola/light olive oil
  • 1 T raw honey
  1. If using a stand mixer, fit with paddle attachment (not dough hook).

    Add water-psyllium gel to dry ingredients and mix just until combined. Add in oil & honey.

    Continue mixing dough on medium-high speed for 3 – 5 minutes.

    Cover mixing bowl and let rest for 30 minutes.

    Line 8” x 8” pan with parchment & spray lightly.

    After the 30 minute rest lightly dust work area with extra sorghum flour & dump dough onto it.

    Knead dough a few times to make sure all the ingredients are well incorporated.

    Divide into 9 piece, about 90g each.

    Shape dough into balls and place into sprayed pan.

    Spray or brush extra oil onto rolls.

    Preheat oven to 375F.

    Let rolls rise in a warm spot for about 15-30 minutes or just until dough is barely doubled in size.

    Bake for 30 minutes.   Check to see if internal temperature of the rolls is 185F.  

    If not turn & rotate pan and bake another 5 - 10 minutes or until temp reaches 185F.

    Place pan of rolls on rack to cool to room temperature.

Recipe Notes

Rolls can be baked ahead and reheated before serving by covering with foil and placing pan in 325F oven for 10 - 15 minutes or until warmed to desired temperature.


These rolls also freeze well! Wrap rolls up in plastic wrap or foil and place in a airtight freezer bag or container and freeze for up to 3 months. Make sure to thaw rolls to room temperature before following warming instructions above.