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Gluten Free Potato Rolls - Kosher For Passover

Gluten Free Potato Buns – Kosher for Passover

  • Author: Sharon Matten - Kosher Everyday
  • Prep Time: 25 minutes
  • Cook Time: 25 minutes
  • Total Time: 50 minutes
  • Yield: 8 rolls 1x
  • Category: Bread
  • Method: Baking
  • Cuisine: Gluten Free
  • Diet: Kosher

Description

Gluten Free Potato Rolls are Kosher For Passover, perfect for grab & go sandwiches, and make fabulous brisket sandwiches using leftover Overnight Brisket or awesome Ranch Almond Chicken Sandwiches!


Ingredients

Units Scale

For the buns

  • 2 large potatoes, peeled, cooked, mashed (around 2 cups)
  • 1 1/2 cups almond flour
  • 1/2 cup tapioca starch/flour
  • 6 tablespoons coconut flour
  • 2 tablespoons baking powder
  • 1/2 teaspoon kosher salt
  • 1/4 cup extra virgin olive oil
  • 2 large eggs

To Finish

  • 1 large egg
  • 1 teaspoon water
  • dried onion or garlic, optional

 


Instructions

For the buns

  1. Preheat oven to 375°F.  Line a baking sheet with a silicone mat or parchment paper.  Set aside.
  2. In a large bowl fold together the mashed potatoes, almond flour, tapioca, coconut flour, baking powder, salt, olive oil and eggs, until the mixture just comes together
  3. Knead the dough for an additional 3-4 minutes until it’s smooth and turns into a ball.
  4. Divide the dough into 8 pieces.  
  5. Roll a piece of dough in your hands until smooth.  Flatten slightly then place on the prepared baking sheet.
  6. Repeat with the remaining dough.

To Finish

  1. In a small bowl or measuring cup, whisk together the egg and water.  Brush the rolls with the egg wash until completely coated.
  2. Sprinkle with dried onion or garlic if desired.
  3. Bake for 25 minutes until golden brown.  Serve immediately.
  4. Store an leftover buns in the refrigerator or freezer and warm/toast before serving.


Notes

Vinyl disposable gloves are great to use when making these rolls.  The dough doesn’t stick to them when forming and kneading the dough.

You can use Yukon Gold or Idaho Russet potatoes for this recipe.

This recipe can be doubled.

Nutrition

  • Serving Size: 1 Roll
  • Calories: 492
  • Sugar: 4.9 g
  • Sodium: 120.7 mg
  • Fat: 23.9 g
  • Saturated Fat: 3.2 g
  • Carbohydrates: 31 g
  • Fiber: 7.5 g
  • Protein: 11.4 g
  • Cholesterol: 46.5 mg

Keywords: Potato Roll, Passover, Pesach, Passover Recipe, Gluten Free, Dairy Free, Non-Gebroks

Ingredients

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Heat a tablespoon of butter and a tablespoon of olive oil in a large pan. Wait until the pan is hot and the butter has fully melted.

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