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Gluten-Free Paleo Seed-Loaded Bread Rolls Recipe

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4.2 from 14 reviews

These homemade Gluten-Free Bread Rolls are perfect for anyone following a paleo or gluten-free diet. Packed with wholesome seeds like chia, flaxseeds, pepitas, and sunflower seeds, these rolls have a nutty flavor and satisfying texture. They are lightly sweetened with coconut sugar and naturally leavened with baking powder, making them an excellent alternative to traditional bread rolls. Bake them until golden brown for a perfect crust and soft interior, ideal for sandwiches or as a side with your favorite meals.

  • Total Time: 1 hour 20 minutes
  • Yield: 6 rolls

Ingredients

Seed Mix

  • 3 Tbsp chia seeds
  • 1/4 cup flaxseeds
  • 1/4 cup pepitas
  • 3 Tbsp sunflower seeds

Dry Ingredients

  • 1 cup psyllium husk powder
  • 1/2 cup coconut flour, plus extra for kneading
  • 1 Tbsp coconut sugar
  • 2 1/2 tsp baking powder
  • 1 1/2 tsp fine salt

Wet Ingredients

  • 2 cups room temperature water
  • 1 Tbsp apple cider vinegar
  • 3 large eggs
  • 2 Tbsp extra virgin olive oil, plus 1 Tbsp extra for brushing

Instructions

  1. Process Seeds: In a high-speed food processor, add chia seeds, flaxseeds, pepitas, and sunflower seeds. Process until finely chopped to create a flavorful seed base.
  2. Mix Dry Ingredients: Pour the chopped seeds into a large mixing bowl. Add psyllium husk powder, coconut flour, coconut sugar, baking powder, and fine salt. Mix thoroughly and set aside.
  3. Combine Wet Ingredients: In a separate medium bowl, whisk together room temperature water, apple cider vinegar, eggs, and extra virgin olive oil. Ensure the mixture is smooth and well combined.
  4. Form Dough: Pour the wet mixture into the bowl with dry ingredients. Mix with a wooden spoon until a wet dough forms, about 30 seconds.
  5. Knead Dough: Lightly flour a large surface with extra coconut flour. Transfer the dough onto the floured surface and knead for 1 minute, adding 1/2 to 1 Tbsp of coconut flour as needed to bring the dough together without it sticking.
  6. Divide Dough: Weigh the entire dough and divide it by 6 to ensure equal portions. Shape each piece into a round roll approximately 162g (5.7 oz.) each.
  7. Prepare for Baking: Place the rolls on a lined baking sheet, spaced 1-2 inches apart. Brush each roll generously with 1 Tbsp of extra virgin olive oil.
  8. Bake Rolls: Bake in a preheated oven for 55 minutes to 1 hour, rotating the tray halfway through to ensure even baking. The rolls are done when bases and tops are lightly golden and sound hollow when tapped.
  9. Cool: Remove rolls from oven and allow to cool on the baking sheet for 5 minutes. Transfer to a wire rack to cool completely or serve warm as desired.

Notes

  • Use a kitchen scale to weigh the dough portions for consistent roll sizes.
  • Brushing with olive oil before baking helps create a golden crust.
  • Allow rolls to cool on a wire rack to prevent sogginess.
  • Store leftovers in an airtight container and consume within 2-3 days for best freshness.
  • These rolls are great for sandwiches or served alongside soups and salads.
  • Author: Daisy
  • Prep Time: 20 minutes
  • Cook Time: 1 hour
  • Category: Bread
  • Method: Baking
  • Cuisine: Paleo, Gluten-Free
  • Diet: Gluten Free

Find it online: https://dishiary.com/gluten-free-paleo-seed-loaded-bread-rolls-recipe/