Looking for a wholesome, protein-rich alternative to traditional bread? These Delicious Gluten-Free Lentil Bread Rolls are a game changer! Made with just a few simple ingredients, these rolls are gluten-free, low-carb, and packed with plant-based protein, making them a healthy choice for breakfast, lunch, or even as a snack.
With red lentils as the star ingredient, these rolls are easy to digest and full of nutrients. Psyllium husk ensures a soft, fluffy texture while adding fiber, and optional sesame or cumin seeds provide a delightful crunch and burst of flavor.
Perfect for anyone seeking a healthier lifestyle or adhering to an Ayurvedic diet, these bread rolls are customizable for all doshas. Whether you enjoy them fresh out of the oven or paired with your favorite spreads and dips, they’re bound to become a staple in your kitchen.
Why You’ll Love These Delicious Gluten-Free Lentil Bread Rolls:
- Gluten-free and flour-free
- High in protein and fiber
- Easy to make with minimal ingredients
- Suitable for Vata, Pitta, and Kapha doshas
Enjoy the versatility and balance of these nutritious bread rolls while keeping your meals satisfying and health-conscious. Perfect for any time of day!
Rate this Delicious Gluten-Free Lentil Bread Rolls recipe and let us know what you think of it in the comments section!
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Gluten and flour-free lentil bread rolls
Ingredients
- 250 g red lentils (weight before soaking)
- 30 g psyllium husk
- 50 ml water
- 1 tbsp oil of your choice (sesame, olive oil, etc.)
- salt to taste
- cumin seeds
- sesame seeds
- 1/2 tsp baking powder
- 1 tsp vinegar
Instructions
- Rinse the lentils thoroughly in plenty of water and soak them for at least 3 hours, or overnight for best results.
- Drain the lentils and blend them with water, oil, and salt until you achieve a creamy, smooth paste.
- Transfer the lentil paste to a mixing bowl. Add the psyllium husk, baking powder, and vinegar. Mix well to form a dough.
- Wet your hands to prevent sticking and shape the dough into small balls, about the size of ping pong balls. Roll the balls in sesame or cumin seeds for added flavor and texture, then place them on a baking sheet lined with parchment paper.
- Set the oven to 160°C (320°F).
- Bake the rolls for 20-30 minutes until firm and lightly golden.
- These bread rolls taste best when fresh or the next day. Over time, they may develop a slightly rubbery texture, so enjoy them promptly.
Video
Notes
Recommendations for Doshas:
This bread substitute is appropriate for all doshas.Red lentils are already soaked and mixed to a paste, so they are easy to digest.
If you wish, add some cumin seeds in the batter for some extra flavor and
support for digestion.
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