How to make delicious gluten free rolls
Like many others, I am now unable to eat any food containing gluten, and for a while I just avoided bread completely. But I missed the convenience of sandwiches, and the experience of making a burger at barbeques. After searching online I found recipes for gluten free rolls using lentils, and pssillium husk instead of wheat or grains. The recipe below is for bread rolls which my partner Paul and I have developed through trial and error over the last 2 years. The rolls are very similar to wholemeal rolls in texture and taste, but are much higher in protein, fibre, vitamins, minerals and omega 3 (for more on seeds see https://draxe.com/nutrition/top-10-healthiest-seeds-to-eat/)
The recipe below takes about an hour so long as you have soaked your lentils the night before, and for us, it’s become an enjoyable part of our routine making them. Do try the recipe and email me at lexy@newboldyou.co.uk and let us know how you got on 🙂
Recipe
(makes 6 rolls)
125g lentils (organic if possible)
2 large eggs or 3 small ones
2 full table spoons of oil (preferably cold press rapeseed as that is stable up to 180 degrees)
2 full table spoons of plain natural live yoghurt or cotttage cheese if you prefer a cheesier roll
3 table spoons of water
1 tablespoon of organic apple cider vinegar with the mother
1 teaspoon of biacarbonate of soda
1 table spoon of seed mix (choose from chia, ground sunflower, sesame, flax, hemp, pumpkin)
1 teaspoon organic poppy seed
Instructions
Rinse then soak the lentils in boiling water over night
Preheat the oven to 175 degrees centigrade
Spray your skillet or oven proof dish with oil and put in the oven to preheat
Add eggs, oil, water, yoghurt or cottage cheese, and drained lentils to a blender and blend until smooth
Turn into a bowl and add either 4 slightly heaped tablespoons of husk, or 3 of husk, and 1 of your seed mix.
- If you use sesame/pumkin, sunflower or flax seeds you will need to blend them seperately first before adding to the mixture
- If you normally soak your seeds you will need to do that the day before, and allow them to dry again before blending, or they will clog together instead of being a powder
- You dont need to blend the seeds, but can keep them whole if you like more crunchy seedy bread
Stir around frequently making sure that the dry seeds and husk are evently distributed into the mixure
Mix 1 table spoon of apple cider vinegar (with the mother cider is best) with 1 teaspoon of biacarbonate of soda. This will fizz up!
Add the fizzing mix to the bowl of husk and lentils, and again stir round throroughly.
Leave the mixture for 5 minutes.
When you come back and stir it the spoon or spatula should stand up in the mixture, but you should still be able to stir it (with effort). If your spoon wont stand up then leave another 5 minutes until it does. If its really solid, and you cant stir it anymore, then add another table spoon of water and stir.
Take your pans out of the oven and split the mixture into 6 rolls (which aren’t touching). Sprinkle poppy seeds to the top for extra flavour.
Bake on a higher shelf for 30 minutes at 175 degrees centigrade
Then take out and leave in the pan to cool for ten minutes
Turn out onto a cooling rack to set and cool
