Description
These Easy Gluten-Free Vegan Rolls are a wholesome and delicious bread alternative made primarily from soaked red lentils and psyllium husks. They’re simple to prepare, naturally vegan, free from gluten, and perfect for anyone looking for a healthy, fiber-rich bread option. Crispy on the outside with a soft, tender crumb inside, these rolls are ideal for sandwiches or as a side for soups and salads.
Ingredients
Scale
Ingredients
- 2 cups dry split red lentils, soaked and drained
- ½ cup whole psyllium husks
- 2 tablespoons neutral-flavored oil (optional)
- ½ cup water
- ¾ teaspoon salt (or to taste)
- 1¼ teaspoons baking soda
- 1 tablespoon apple cider vinegar
- 2 teaspoons sesame seeds (optional, for garnish)
Instructions
- Rinse the Lentils: Rinse the lentils thoroughly under cold water, drain well, and remove any impurities to ensure clean and quality base for the dough.
- Soak the Lentils: Place lentils in a bowl, cover with water, and soak for at least 3 hours or overnight, then drain to soften them for blending.
- Preheat the Oven: Preheat your oven to 360ºF (182ºC) to prepare for baking the rolls later.
- Prepare the Dough: In a food processor, combine the soaked lentils, whole psyllium husks, optional oil, water, and salt. Add baking soda, then pour apple cider vinegar on top to activate it. Blend everything until the dough is well combined and sticky.
- Shape the Rolls: Divide the dough into 8 equal portions. Shape each portion into a round ball and place them on a lined baking sheet. Optionally, sprinkle sesame seeds over each roll for added texture and flavor.
- Bake: Bake the rolls in the preheated oven for about 20 minutes or until they develop a golden brown crust.
- Cool and Serve: Remove the rolls from the oven and let them cool on a rack for about 10 minutes before serving to set the texture and enhance flavor.
Notes
- Make sure to soak the lentils long enough to ensure a soft dough and pleasant texture.
- Using psyllium husks helps bind the dough and adds fiber, vital for gluten-free baking.
- The apple cider vinegar reacts with baking soda to give the rolls a light rise and fluffiness.
- Semi-warm rolls are best served fresh but can be stored in an airtight container for up to 3 days.
- Optionally, add herbs or spices to the dough for extra flavor variations.
