Yellow Squash {Gluten Free} Sandwich Rolls

Gluten-free Squash Sandwich Rolls, grain free bread, nut free bread, paleo bread, low-carb bread

Gluten-free Squash Sandwich Rolls

I’m so excited to share this recipe, which in all actuality is VERY similar to my 3 minute bread recipe. I’m sure this would work equally well in the microwave, but I didn’t try it, so I can’t be sure. Personally, I like using the oven for 12 minutes, versus standing at the microwave for 30, but I think there’s definitely a place in my kitchen for both methods.

This bread is delicious. The squash lends a slight sweetness and flavor that puts my previous recipe to shame, while maintaining the wonderful (gluten-filled bread) texture of the other recipe.  Delicious plain, or slathered with butter. Makes a perfect gluten and grain free sandwich roll or hamburger bun. Yum.

Please try it and let me know what you think!

Yellow Squash Sandwich Rolls {Gluten-free, grain-free, dairy-free, nut-free, low carb}

1 cup (raw) yellow summer squash puree
3 large eggs
2 Tbsp Apple Cider Vinegar
1/3 cup Coconut Flour*
1/3 cup Psyllium Husk Powder
1/3 cup whole egg powder OR Unflavored Whey Protein
2 tsp aluminum-free baking powder
1/2 tsp kosher sea salt

Preheat oven to 400 degrees.

Mix all wet ingredients in a large bowl until thoroughly combined. Sift each dry ingredient, waiting until all are added to stir. Use a whisk or a hand mixer to blend well. (Work quickly, the batter will thicken substantially within a few minutes.) Allow batter to sit for a couple of minutes.

Line your baking sheet with Parchment Paper. Form dough into rolls and flatten slightly, approximately the size of my palm seems to work. Leave approximately 1 inch between rolls.

Bake for 12-15 minutes or until firm to the touch, err on the side of over-baking, as underbaked results in gummy middles. Gross.

Remove from oven and place on a cooling rack immediately. If you don’t have a cooling rack, turn the rolls over on the baking sheet, as if you don’t moisture will collect underneath them as they dry.  Once completely cooled, simply place in an airtight container in the fridge for up to 2 weeks. These also freeze and defrost nicely.

There you have it. Bread that meets all of the following criteria:
*gluten free bread
*grain free bread
*low carb bread
*nut free bread
*dairy free bread

*A note on coconut flour – I purchase the 25 lb bag and portion it into large, gallon sized freezer bags. I use a lot of coconut flour. At one point, Amazon was out of the 25 lb bags, so I purchased smaller, 1 lb bags instead for about tripled the cost. I have used both, however the 25 lb bag creates a much denser product, that adds a good bit of volume after being sifted, whereas the smaller bags don’t. So, if your coconut flour seems packed densely, use 1/3 of a cup and then sift it. If it’s more powdery in the bag, use 1/2 cup and then sift it. The recipe is very forgiving, either way, but this is my conclusion after making about 20 batches of this bread.

3 Minute Protein Bread (low carb, sugar free, dairy free*, paleo)

Microwave Protein Bread...in the micro
Just “baked” in the microwave
Made in a 6 inch corningware…perfect for a kid’s (or grown-ups)
peanut butter and jelly
Miss bread and biscuits? Like real, chewy bread that doesn’t come out crumbly and doesn’t require tons of starches that will up your blood sugar faster than you can say tapioca? I know I did…until I devised this versatile recipe that started out being cooked in the oven, but has since been relegated to the microwave and/or waffle iron to ensure good rise and perfect, bready density…not hockey puck-ish texture disguised as bread!

Please try this and let me know what you think. It is far superior to ANY gluten free (especially low carb) bread that I have tried, and we have tried a lot!

Coming soon…modifications to make restaurant quality butter-garlic rolls & cinnamon buns!

Need ingredients? Check Amazon…it will suck buying them the first time, but you will make this stuff again and again and you won’t think twice when it’s time to re-order – cross my heart! Another note, I use subscribe and save for almost all of my baking ingredients that I order online. This saves me 20%…which is huge. You can sign up for subscribe and save and cancel before you get your second order, if you decide you don’t need anymore!

**If you use the links below and make a purchase, I will receive a small commission from Amazon through their affiliate program. It costs you nothing additional and I don’t EVER recommend products that I don’t purchase through Amazon myself…**
3 MINUTE BREAD!

1/3 c coconut flour
1/3 c NOW Foods Whey Protein Isolate Pure, 1.2 -Pounds OR NOW Foods Eggwhite Protein, 1.2 Pound (use egg white only for dairy free)
1/3 c Now Foods Psyllium Husk Powder, 24-Ounce

See…a real biscuit (note the biscuit balls that
are pre-made in the container, ready for the
fridge and fresh bread…in 3 MINUTES!

2 tsp baking powder (or 1 tsp baking soda + 1/2 tsp cream of tarter)1 tsp salt
1 cup minus 2 Tbsp water
2 Tbsp Apple Cider Vinegar
4 large-extra large eggs
Butter/Coconut oil for greasing cooking dish

Mix all of the wet ingredients in a large bowl w/ a hand mixer, or use a high powered blender. Add the salt and baking powder and mix well. Add the protein, then the psyllium husks and finally the coconut flour, mixing well after each addition.

Once you have a dough like substance, let it hang out and thicken up for 3-5 minutes. Melt about 1/3 Tbsp butter in your microwave safe dish (I use small corningware or my glass pyrex) and then swirl it around to coat the bottom and about 1/2 inch up the sides. Divide your dough into approximately 7 1/4 c. balls. You are going to cook one at a time…you can save some in the fridge to have hot, fresh rolls in 3 minutes!

When you are ready to make your bread, flatten your dough ball slightly into the prepared microwave container and then flip it over so their is butter/oil all over it. “Bake” it in your microwave, starting at about 1.5 minutes and adding 20 second increments until it is slightly firm in the middle. This make take a few attempts, but err on the side of under-done, as you can always re-nuke it. Once it’s overcooked, it gets rubbery and hard around the edges.  For 1/4 c. dough in a 1 cup pyrex, in my 1200 watt microwave, it takes 2 minutes and 20 seconds to perfect bready, biscuit goodness. 1/3 cup (when I make larger rolls) takes 3 minutes. It’s an art, this microwave baking…

Protein Blueberry Bread (nut free, low carb, sugar free)

Alright my friends…I have found something crazy. Pork rinds, ground up, create a pretty amazing flour substitute. (Be careful that your pork rinds don’t have a lot of crap in them…you want them to have 2 ingredients…pork skin and salt. Nothing else. Nothing would ruin a blueberry bread like a BBQ flavored flour. Gross.)
I have been having a  blast playing with the ZERO carb flour…seriously, it’s like a match made in heaven. It’s tricky though…to much pork rind without another flour makes for a chewy (not in a good way), rubbery texture that is nothing to write home about. However, used in addition to other ingredients, it’s pretty awesome. We really enjoyed this bread/cake. The batter can also be used to make “muffin tops”, on a cookie sheet without a muffin top pan. Double score, right?

(Notes – if you use sugar and not a sugar substitute, this will no longer be low carb…)

Double Protein (Pork Rind) Blueberry Bread
1/2 c butter, softened
3/4 c Emerald Forest 5lb Erythritol Sweetener” target=”_blank”>erythritol (or 1/2 c. USA Birch Xylitol – 5lb – NON GMO – Kosher – Gluten Free” target=”_blank”>birch xylitol or white sugar)
1/2 tsp powdered stevia (or 1/2 c. brown sugar)
2 eggs
2 tsp baking powder (or 1 tsp baking soda + 1/2 tsp cream of tarter)
1 cup pork rind flour (simply food process or use a high speed blender until it’s finely ground)
1/2 c. unflavored whey or egg white protein powder (I useNOW Foods Whey Protein Isolate Pure, 1.2 -Pounds” target=”_blank”> NOW Whey – off Amazon) 
1/2 c. coconut flour
3/4 c. milk of choice (almond, coconut, dairy)
1 Tbsp Great Lakes Unflavored Gelatin, Kosher, 16-Ounce Can (Single)” target=”_blank”>unflavored gelatin
2.5 c. frozen blueberries (Wild Maine work best, because they are small)
Beat butter, sweeteners and eggs until well combined. Add milk, baking powder and gelatin & beat well.  Add flours and mix until just combined. Fold in frozen blueberries and pour into a parchment lined loaf pan (8×4)
Bake at 350 for approximately 35-40 minutes, or until toothpick comes out clean.
Allow to cool, store in the fridge. For an extra special breakfast, toast in a frying pan that has been coated in melted butter…yum!
(Lindsey Slattery is a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for sites to earn advertising fees by advertising and linking to amazon.com. This costs you nothing, but if you purchase items that I recommend, I will receive a small percentage of the item’s cost.)