Gluten and flour-free lentil bread rolls
Gluten-free, low-carb, and protein-rich. A great alternative to traditional bread.
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.