Easy and simple gluten free and vegan bread rolls. These rolls are a perfect source of fibre due to the use of psyllium husk.
Serves: 4 big rolls
Prep time: 40 minutes
Cook time: 35-40 minutes
¾ of a cup of chickpea flour
¾ of a cup of brown rice flour
¾ of a cup of teff flour
⅓ of a cup of tapioca flour
⅔ of a cup of seeds (we used sunflower, pepitas and flax seeds)
1 teaspoon of baking powder
½ a teaspoon of baking soda
½ a teaspoon of salt
3 tablespoons of psyllium husk
450 mils of water
Preheat your oven to 180C fan forced and line a baking tray with baking paper.
Add 3 tablespoons of psyllium husk to 450mils of water and stir until you get rid of the lumps. The mixture will start to thicken straight away and form almost a jelly like consistency.
Leave your psyllium husk mixture to stand for about 30 minutes.
In a food processor with your dough attachment add your flours, baking powder, baking soda, salt and seeds and mix until well combined.
Then add in your psyllium husk mixture, and place on a dough or low setting and let it mix for 3 minutes. Until the mixture is sticky and well combined.
Using your hands separate the dough into 4 equal balls.
Place the balls on the tray and then press then to about 1-1 1/2 inches thick.
Bake in the oven for 35-40 minutes or until the rolls are golden brown.
Transfer to a wire rack and let them cool for about 15 minutes.
Enjoy warm with some butter or with our veggie burgers!