It isn’t too early to be thinking about Thanksgiving, is it?! These moist pumpkin rolls are the perfect gluten-free side for your Thanksgiving table this year. The flour blend is a combination of oat flour, almond flour, and potato starch, lightly sweetened with coconut sugar and maple syrup, subtly flavored with pumpkin puree, and just the right amount of pumpkin spice! Don’t be intimidated by the yeast, they really are simple to make and most of the prep time is the rest/rise time here. Your kitchen will smell divine as they bake and if you can’t wait until Thanksgiving, you can give these a whirl for your Halloween dinner.
Pull-Apart Pumpkin Spice Dinner Rolls (GF) (V)
Prep time
Cook time
Total time
Author: Healthy Cooking Daily
Recipe type: Gluten Free Biscuits
Serves: 1 dozen
Ingredients
DRY
- 1 cup oat flour
- 1 cup almond flour
- 1 cup potato starch
- ¼ cup, plus 2 tablespoons coconut sugar
- 2 tablespoons psyllium husk powder
- 2 teaspoons pumpkin pie spice
- 1½ teaspoons baking powder
- 1½ teaspoons salt
PUMPKIN MIXTURE
- ½ cup pumpkin purée (room temperature)
- ½ cup melted ghee or butter
YEAST MIXTURE
- 1 cup lukewarm milk (coconut, almond, or dairy)
- 2 tablespoons maple syrup
- 2 teaspoons active dry yeast
Instructions
DRY
- In a large bowl whisk all the dry ingredients together and combine well; set aside.
PUMPKIN MIXTURE
- In a small bowl combine pumpkin and ghee/butter and mix well with a fork; set aside.
YEAST MIXTURE
- In a glass measuring cup, mix together the warm milk with the maple syrup. Sprinkle in the yeast and give it a quick stir. Let it sit for 5-10 minutes until foamy and bubbly.
INSTRUCTION
- Using a hand mixer, or stand mixer with a paddle attachment, add the pumpkin mixture along with the yeast mixture to the dry and mix on low speed until everything is combined.
- Continue to beat on medium speed for 2 minutes scraping down the sides with a spatula as needed.
- Kick the speed to high and continue mixing for 3-4 additional minutes until the dough resembles a cake-like batter. It will start out wet but slowly thicken as you're mixing. With your spatula, push the dough to the center of the bowl into a ball, cover with a towel, and let rest in a warm place for 1 hour. It should double in size.
- Preheat the oven to 375°.
- Sprinkle some potato starch onto a work surface, transfer the dough, then using a knife or bench scraper, divide into 12 portions.
- Pick up each piece and roll into balls. It will be slightly sticky but manageable; use more potato starch if needed.
- Transfer the balls to a parchment lined, 12 inch cast iron skillet or round baking pan.
- Cover with a towel and let rest 30 minutes. After 30 minutes they should double in size and stick together.
- Sprinkle with 1-2 tablespoons of coconut sugar or your favorite sugar.
- Cook for 30 minutes and enjoy hot out of the oven.
Looks yummy! Do you think quinoa flour could be subbed for oatmeal flour?
Hi Iris!
I haven’t tried quinoa but I’m thinking it would be ok. Sorghum flour also may work.
Made these for Thanksgiving. I used 1/2 cup quinoa flour; an extra 1/4 cup almond flour and an extra 1/4 cup starch. They did not rise much, but baked up delicious – with the texture of a whole grain roll and the sweetness and flavor of the holiday! TY for sharing such a great recipe!
So glad you enjoyed these Iris! I work with quite a few GF flours, but quinoa is one I haven’t used too much. I may have to re-visit. Happy Thanksgiving!