These gluten-free vegan quinoa bread rolls make a great snack, or side dish for a hearty bowl of soup. Savoury, on the crumblier side, and full of flavour, they practically melt in your mouth. Oil-free and easy to make. 

Vegan quinoa bread rolls gluten-free

Gluten-free baking: the love-hate relationship of every food blogger. A lot of thought and effort goes into gluten-free baking that works, but I’m always up for that challenge. In fact, recipe testing and development/fine tuning is one of my favourite parts of food blogging. And that’s not mentioning the fact that it gives me an excuse to eat astronomical amounts of bread.

 

If you’re like me and prefer homely, freshly-baked and tailored to your preferences bread-y creations, these vegan quinoa bread rolls may be precisely what you need in your life right now.

Gluten-free vegan quinoa bread rolls

I preach a lot about the importance of stepping out of comfort zone. Trust me, my friends are sick and tired of hearing it, but I keep reiterating the principle because beyond our comfort zones is where the magic happen.

For example, I used to dislike baking with a passion because I just could not do it and consistent kitchen failures brought tears to my eyes. But, the more I did it? The more familiar I became with what works and what doesn’t. Also, when developing a recipe like this, you rarely achieve perfection the first time round.

Vegan bread rolls on a baking tray

That being said, the version of the bread rolls I present to you today is startlingly easy. Try them out, given how how low the chances of failure are!

Now, these aren’t traditional ‘fluffy’ write bread rolls, as you can see. They’re smaller, denser, with a chewier texture and don’t change shape a lot in the oven. But spread with some mashed avocado or vegan butter, you’re very likely to eat the whole batch in one sitting! Well, in my humble opinion, that’s the only appropriate thing to do after a baking session.

Vegan bread rolls for meal prep

Vegan breakfast bowl with bread rolls, soy yoghurt and avocado

One of the great things about my quinoa bread roll recipe is that they last really well in the fridge. Keep them in an air-tight container in the fridge for 4-5 days. You can also freeze them for up to a month, reheating at room temperature, in the oven, or the microwave as necessary.

Serving suggestions

I love to serve my quinoa bread sliced in half, with a thick layer of mashed avocado or butter. You can also eat them by themselves as a snack or a side for a cosy soup such as vegan borscht, French onion soup, or an easy mushroom stew.

Bread rolls with avocado

Ingredients and substitutions

  • Ground flaxseed.
  • Quinoa. You can use store-brought quinoa flour, but I prefer to make my own version because not blending all of it entirely adds an amazing slightly crunchy texture.
  • Gluten-free oat flour. You can make your own simply by pulsing rolled oats in a blender or food processor for a couple of minutes.
  • Buckwheat flour.
  • Salt.
  • Baking powder.
  • Garlic granules. Feel free to add any other spices to really switch things up!
  • Lemon juice.
  • Baking soda.
  • Apple cider vinegar.

How to make these quinoa bread rolls

STEP 1: Preheat the oven to 180 degrees C/150 F.

STEP 2: Add the ground flaxseed to 1/2 cup water. Stir together and set aside for 15 minutes.

STEP 3: Add the quinoa to a food processor, and pulse for around 2 minutes until around 1/2 of it turns into a flour.

STEP 4: Transfer the quinoa to a large mixing bowl together with the oat flour, buckwheat flour, salt, baking powder and garlic granules. Stir together well to combine.

STEP 5: Add the lemon juice to the flaxseed mixture. In a small mixing bowl, add the vinegar to the baking soda, then combine that with the flaxseed too.

STEP 6: Add the wet ingredients to the dry. Mix together thoroughly, gradually pouring in 1/4 cup water (but be careful not to add too much as then the bread rolls will not hold their shape.

STEP 7: Using damp hands, roll the dough into even-sized balls and lay them out on a sheet of baking paper over a rectangular tray. Bake in the preheated oven for 17-20 minutes, until crunchy on the outside, but with softness on the inside.

Vegan bread rolls with avocado

Some tips and tricks

  • Make these your own by adding more spices of your choice or mixing in a few tbsp nuts/seeds into the dough! You can also add chopped onion or fresh garlic.
  • When these are fresh out of the oven, I like to serve them with a layer of vegan butter. Seriously SO tasty.
  • Keep a close eye on them and make sure not to leave them in the oven for too long/at too high a temperature to prevent drying.

Vegan quinoa bread rolls gluten-free

Other healthy vegan baking inspo you might like

Let me know in the comments: do you like to make your own vegan bread? If you give these vegan quinoa bread rolls a go, be sure to tag me on Instagram (@earthofmariaa) so I can see your creations, and leave your feedback in the comments below!

Vegan quinoa bread rolls gluten-free

Get the Recipe: Vegan Quinoa Bread Rolls (Gluten-free)

These gluten-free vegan quinoa bread rolls make a great snack, or side dish for a hearty bowl of soup. Savoury, on the crumblier side, and full of flavour, they practically melt in your mouth. Oil-free and easy to make. 

Ingredients

  • 2 tbsp ground flaxseed
  • 1/2 cup quinoa
  • 1/2 cup gluten-free oat flour
  • 1/2 cup buckwheat flour
  • 1/2 tsp salt
  • 1 tsp baking powder
  • 1 tsp garlic granules
  • 1/2 lemon, juice of
  • 1/2 tsp baking soda
  • 1 tbsp apple cider vinegar

Equipment

  • Conventional oven
  • Mixing bowl
  • Baking paper
  • Baking tray

Instructions 

  • Preheat the oven to 180 degrees C/150 F.
  • Add the ground flaxseed to 1/2 cup water. Stir together and set aside for 15 minutes.
  • Add the quinoa to a food processor, and pulse for around 2 minutes until around 1/2 of it turns into a flour.
  • Transfer the quinoa to a large mixing bowl together with the oat flour, buckwheat flour, salt, baking powder and garlic granules. Stir together well to combine.
  • Add the lemon juice to the flaxseed mixture. In a small mixing bowl, add the vinegar to the baking soda, then combine that with the flaxseed too.
  • Add the wet ingredients to the dry. Mix together thoroughly, gradually pouring in 1/4 cup water (but be careful not to add too much as then the bread rolls will not hold their shape.
  • Using damp hands, roll the dough into even-sized balls and lay them out on a sheet of baking paper over a rectangular tray. Bake in the preheated oven for 17-20 minutes, until crunchy on the outside, but with softness on the inside.

Video

Calories: 72kcal, Carbohydrates: 12g, Protein: 3g, Fat: 2g, Saturated Fat: 1g, Sodium: 145mg, Potassium: 140mg, Fiber: 2g, Sugar: 1g, Vitamin C: 2mg, Calcium: 27mg, Iron: 1mg

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Vegan quinoa bread rolls