Gluten-Free Bread Rolls

Sep, 22, 2020

These bread rolls are inspired by a bread loaf I made with beans during our frugal food challenge in June. My daughter is very sensitive to gluten, so I want to come up with a gluten-free bread that is not dry and taste like well normal bread. I found this dough easy to handle and the bread has a nice sponge texture. 

  • 2 cups water
  • 2 cups almond milk
  • ½ cups cooked and cold beans (I used chickpeas this time, but any bean or lentil will work)
  • 1/2 cup gluten-free oats 4 tbsp
  • 2 Tbsp Psyllium husk
  • 4 Tbsp olive oil
  • 2 Tbsp maple syrup
  • 3 tsp salt
  • 700 grams of gluten-free flour 
  • 50 grams of dry instant yeast. 
  • Almond milk to brush rolls with. 
  1. Blend milk, water, maple syrup and beans in a blender or food processor until completely smooth.
  2. Gentle heat the liquid in a pot on low heat until finger warm (110-115F). 
  3. Meanwhile mix half of the flour, salt and yeast in a large mixing bowl. 
  4. Remove the pot of the stove and add psyllium husk and oats and stir.
  5. Set aside for 5 minutes.
  6. Add to the flour mix and mix well. 
  7. Add the remaining flour until everything is combined.
  8. It should be a sticky dough. 
  9. Turn onto a floured surface and gently roll into a log and cut into 25 pieces. 
  10. Dust your hands with flour and roll pieces into balls and place on a baking sheet covered with a parchment paper.
  11. Cover and let rise for 30 minutes. 
  12. Preheat oven to 425F. 
  13. Brush each roll with room temperature almond milk. 
  14. Bake for 15-20 minutes, until golden brown. 


Fredrika Syren

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