Gluten Free
These easy and quick gluten-free rolls, are wholesome, high in protein and fiber. They are soft and slightly chewy, yet still crusty. Free of grains, gluten, flour, dairy, eggs, yeast, oil, and sugar. In my book they are truly AMAZING!
Michaela Vais is the recipe creator. You can find the original recipe, and short video, here:
https://elavegan.com/lentil-bread-rolls/
Servings: 4 rolls
*Rinse the lentils in a sieve until the water runs clear. Put in a large bowl and fill at least 3” above the lentils. If the water is still cloudy, pour it out and repeat until it is clear. Fill again and soak for at least 2 hours or overnight.
Preheat the oven to 360 F, or 350 F if not adjustable. Line a small cookie or baking sheet with parchment paper.
Blend the soaked lentils, fresh water, ground flaxseed, psyllium husk, and salt in a food processor until it forms a sticky dough mixture. Pause the machine to scrape down the sides so the ingredients are fully and evenly blended.
Add the baking powder, baking soda, and citrus juice or vinegar, and pulse for a few seconds until all is well distributed and blended.
At this point work quickly to get rolls made and in the oven within 10 minutes in order to capture the raising action of the fresh baking powder, soda, & citrus or vinegar.
Using damp hands, divide the dough into 4 round ‘rolls’ and transfer them to prepared baking sheet. Optionally* dip the top of each into a small bowl/plate of seeds first.
Bake the lentil bread rolls for 23-25 minutes, then leave them to fully cool before slicing.
