Description
These easy gluten-free vegan rolls are made with soaked red lentils and psyllium husks, providing a healthy and delicious option for those avoiding gluten and animal products. Soft on the inside with a golden crust, they are perfect as a side or sandwich bread.
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: Thoroughly rinse the dry split red lentils to remove any dirt or impurities, then drain them well.
- Soak the Lentils: Cover the rinsed lentils with water and soak them for at least 3 hours or preferably overnight to soften them, then drain.
- Preheat the Oven: Set the oven temperature to 360ºF (182ºC) to prepare for baking the rolls.
- Prepare the Dough: In a food processor, combine the soaked lentils, psyllium husks, optional oil, water, and salt. Blend until the mixture is well combined. Add the baking soda and pour the apple cider vinegar on top to activate the leavening, then briefly blend again.
- Shape the Rolls: Divide the dough into 8 equal portions. Shape each portion into a ball and place them onto a baking sheet lined with parchment paper. Optionally, sprinkle sesame seeds on top for garnish.
- Bake: Bake the rolls in the preheated oven for 20 minutes or until they turn golden brown on the outside.
- Cool and Serve: Remove the rolls from the oven and let them cool for about 10 minutes before serving to allow the texture to set properly.
Notes
- The baking soda and apple cider vinegar react to help the rolls rise and become fluffy.
- Soaking the lentils well is crucial for the right texture and easier blending.
- For best results, use a food processor to achieve a smooth dough.
- These rolls can be stored in an airtight container for up to 2 days or frozen for longer storage.
- You can omit the oil to reduce fat content if desired.
- Prep Time: 15 minutes (plus soaking time)
- Cook Time: 20 minutes
- Category: Bread
- Method: Baking
- Cuisine: Vegan, Gluten-Free
