These gluten free bread rolls are super soft and fluffy. Why not serve them alongside Thanksgiving dinner? Or with some chia seed jam for an easy breakfast. They’re super easy to make and no one will even know they’re gluten free, egg free and vegan!
One of the best things about working on cruise ships for seven years was being able to travel the world. I’m pretty sure my travels had a huge part in shaping the foodie I am today since I made it my mission to sample the local cuisine in every port of call.
One thing I always noticed when dining out in European ports was that meals were almost always accompanied by a bread basket. In France it was crusty french baguettes, in Germany pretzels, in Scandinavia it was usually a dark hearty grain bread like rye.
Back home in the Caribbean we don’t eat bread with a main meal. Bread is reserved for sandwiches. When I moved to Hungary I became a real bread lover eating bread in some form with almost every meal.
Now that I have changed my eating habits I sometimes can’t believe how much bread I ate. That said I still like to have bread in my freezer at all times. Because I never know when I will cook up a nice hearty soup or if i’ll be in the mood for a continental style breakfast. Those times a gluten free bread roll is a must.
I’ve been wanting to bake a seeded bread for sometime now. I usually dust the tops of my bread with Omega Seed Sprinkles but they never seem to stay on. I wonder if it’s because I don’t / can’t use an egg wash? If you have a solution please let me know in the comment section.
I used Schar bread mix B flour. In North America I believe this flour mix is called Schar Naturally Gluten-Free Classic White Bread Mix. I get excellent results with this bread mix every time. Its pretty fool-proof. I suspect that another gluten free mix combined with my tips and tricks below will also yield a good result. I have heard good things about King Arthur Gluten Free Multi Purpose Flour and Bob’s Red Mill Gluten Free 1 to 1 flour If you do experiment with an alternative mix be sure to let me know how it turned out.
This time round I put the Omega Seed Sprinkles into the dough and I am very pleased with the result. These gluten free dinner rolls make excellent buns for mini sliders and sandwiches. They’re just the perfect bite and a half sized for taking on trips as well.
My daughter often takes them to school for her almuerzo (elevensees) With Thanksgiving just around the corner I imagine they would complete your gluten free holiday table.
Give them a try and if you do please let me know how you liked them.
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Make sure you follow my Gluten Free Bread Board on Pinterest
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- 400g / 3 cups Schar Bread Mix B
- 100g / ¾ cup buckwheat flour
- 1 packet dry active yeast (5.5g / 2 teaspoons)
- 3 tablespoons Omega Seed Sprinkles
- ½ teaspoon psyllium husk powder
- ½ teaspoon salt
- 415 ml / 1 ¾ cup sparkling water
- 1 tablespoon maple syrup or honey
- 2 tablespoons olive oil
- Combine the dry ingredients in a large mixing bowl and make a well in the middle
- Combine wet ingredients in a microwave safe bowl or jug. Nuke in the microwave on high for 30 seconds to one minute. The water should be warm not hot to the touch in order to activate the yeast.
- Pour wet ingredients into well.
- Mix with a wooden spoon or spatula until combined. The dough will be very sticky.
- Place dough on a floured surface.
- With well floured hands (I use brown rice flour) divide it into 12 pieces.
- Roll each piece to a round ball.
- Place each dough ball into a well oiled muffin tin.
- Brush the tops of rolls with olive oil and sprinkle on more seeds if desired.
- Cover with a kitchen cloth & place in a warm spot for 1 hour.
- After 1 hour preheat oven to 200ºC / 400ºF
- Bake for 20 mins
- Transfer bread to a wire cooling rack and leave to cool for at least 20 mins before serving.
- These buns are crusty. If you would like a soft crust cover the fresh out the oven buns with a damp kitchen towel.