Line a baking pan with parchment paper and set aside.
In stand mixer, combine mashed sweet potato, flours, nutritional yeast, 1 Tablespoon olive oil, 1/2 Tablespoon minced onions and herbs/spices until well mixed. Set aside.
Add water to small saucepan and slowly sprinkle gelatin over the top. Let bloom 2 minutes with heat off.
Turn heat to medium-low and allow gelatin to melt for 3 minutes. Then, whisk briskly until foamy to make gelatin egg.
Add gelatin egg to flour mixture and mix well.
Separate dough into 4 equal balls and shape into rolls. Place on parchment paper lined pan.
Cut small "X" in the top of each roll.
Brush tops with remaining olive oil.
Sprinkle remaining minced onions over the tops of rolls.
Bake in preheated oven for 30 minutes.
Remove from oven and allow to cool for 10 minutes or until cool enough to handle.
Slice rolls in half and preheat broiler.
Place rolls cut side up onto baking pan (no parchment paper this time).
Broil 2-3 minutes watching closely to avoid burning.
Cool slightly before enjoying.
Notes
*To make low-FODMAP, leave out the onion powder, minced onions and garlic powder (they will be plain rolls instead of onion rolls).**I use Otto’s Naturals Cassava flour. If you use a different brand, you may have to adjust the amount to get the desired results. I have found that not all brands are created equally.***Nutrition facts are an estimate and may vary.