Glutenfrie saktegjærede briocheboller (4-pakning)

I was skeptical about gluten-free bread, but these rolls are legitimately something I'd serve to guests. The avocado oil and chickpea flour give them a richness that pairs perfectly with butter, and they stayed moist for three days on my counter.

The crumb is genuinely soft and rich despite being gluten-free—the chickpea flour and avocado oil combo really works. I toasted one and it held together beautifully, no crumbling or grittiness. These are the first brioche-style rolls I've had that taste like the real thing.

The texture is what got me—soft and pillowy like a real brioche, and I actually forgot they were gluten-free halfway through. The chickpea flour gives them a subtle richness, and they toasted up beautifully this morning.