Description
These easy gluten-free vegan rolls are a healthy and delicious bread alternative made from split red lentils and psyllium husks. Perfectly soft and golden brown, these rolls are quick to prepare and bake, suitable for those with gluten intolerance or anyone looking for a wholesome vegan bread option.
Ingredients
Scale
Dry Ingredients
- 2 cups dry split red lentils, soaked and drained
- ½ cup whole psyllium husks
- ¾ teaspoon salt (or to taste)
- 1¼ teaspoons baking soda
- 2 teaspoons sesame seeds (optional, for garnish)
Wet Ingredients
- 2 tablespoons neutral-flavored oil (optional)
- ½ cup water
- 1 tablespoon apple cider vinegar
Instructions
- Rinse the Lentils: Rinse the split red lentils thoroughly under cold water, drain well, and remove any impurities or debris to ensure clean lentils for the dough.
- Soak the Lentils: Place the rinsed lentils in a bowl and cover with plenty of water. Soak for at least 3 hours or preferably overnight. After soaking, drain the lentils completely.
- Preheat the Oven: While the lentils soak (if timing permits) or after soaking and draining, preheat the oven to 360ºF (182ºC) to prepare for baking the rolls.
- Prepare the Dough: In a food processor, combine the soaked lentils, whole psyllium husks, optional oil, water, and salt. Blend until the mixture is well combined but still has some texture. Add the baking soda, then pour the apple cider vinegar on top to activate the leavening. Blend again briefly to incorporate.
- Shape the Rolls: Divide the dough evenly into 8 portions. Shape each portion into a round ball and place them spaced out on a baking sheet lined with parchment paper. Optionally, sprinkle sesame seeds on top of each roll for added texture and flavor.
- Bake: Bake the rolls in the preheated oven for about 20 minutes or until they turn golden brown and firm to the touch.
- Cool and Serve: Remove the rolls from the oven and allow them to cool on a rack for at least 10 minutes. This resting time helps the rolls set and improves texture. Serve warm or at room temperature.
Notes
- Soaking the lentils overnight enhances digestibility and improves texture.
- The psyllium husks help bind the dough and add fiber, making these rolls hold their shape well even without gluten.
- Using neutral-flavored oil is optional but adds moisture and a subtle richness to the rolls.
- Make sure to activate the baking soda with apple cider vinegar just before shaping to get the best rise.
- These rolls are best consumed within 2 days or can be frozen for longer storage.
- For a nutty flavor, toast the sesame seeds lightly before sprinkling on the rolls.
