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