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Gluten Free Seeded Rolls

Gluten free bread can often be filled with empty calories from added starches and white rice flour. When you’re craving something more substantial, yet still light and soft, go with our new recipe for Whole Grain Gluten Free Seeded Rolls. You can roll them smaller for dinner rolls or larger for sandwiches, and you can make them either with active dry yeast or try your hand at sourdough. Made with more than 80% ancient grains, these rolls are also packed with added fiber, protein and flavor from added seeds. Let us know how they turn out!

Gluten_Free_Seeded_Rolls

 

Gluten Free Seeded Rolls with Sourdough

Makes 22 rolls

Ingredients

Instructions

  1. In a medium bowl, soak the seeds with 2 cups of water for 2 hours. Drain and set aside.
  2. In a large bowl, whisk together the levain, water, oil, molasses, and eggs.
  3. Add the flour and sprinkle the garlic powder, onion powder, and salt on top. Mix until well combined. Stir in the seeds until evenly distributed throughout the dough.
  4. Cover the bowl with plastic wrap and let rise for 2 hours
  5. Lightly grease 2 sheet pans.
  6. Scoop ¼ cups of dough on the pan, (we used a #16 scoop), spacing the rolls 2 inches apart. With a small offset spatula, smooth and shape into 2-inch rolls.
  7. Cover the rolls with greased plastic wrap and let rise for 3 hours.
  8. Position racks in the upper and lower thirds of the oven. Preheat the oven to 375°F.
  9. Bake the rolls for 20 to 22 minutes or until they begin to brown on top. Rotate the pans from upper to lower and back to front halfway through the baking time.
  10. Transfer to a wire rack to cool for 15 minutes. Serve warm or cooled.
  11. The rolls can be stored in a sealed plastic bag for up to 2 days.

 

Gluten Free Seeded Roll with yeast

Makes 22 rolls

Ingredients

Instructions

  1. In a medium bowl, soak the seeds with 2 cups of water for two hours. Drain and set aside.
  2. In a large bowl, whisk together the water and yeast and let sit for 2 minutes.
  3. Whisk in the oil, molasses, and eggs.
  4. Add the flour and sprinkle the garlic powder, onion powder, and salt on top. Mix until well combined. Stir in the seeds until evenly distributed throughout the dough.
  5. Cover the bowl with plastic wrap and let rise 45 minutes.
  6. Position racks in the upper and lower thirds of the oven. Preheat the oven to 375°F.
  7. Lightly grease 2 sheet pans.
  8. Scoop ¼ cups of dough on the pan, (we used a #16 scoop), spacing the rolls 2 inches apart. With a small offset spatula, smooth and shape into 2-inch rolls.
  9. Cover the rolls with greased plastic wrap and let rise for 30 minutes.
  10. Bake the rolls for 18 to 20 minutes or until they begin to brown on top. Rotate the pans from upper to lower and back to front halfway through the baking time.
  11. Transfer to a wire rack to cool for 15 minutes. Serve warm or cooled.
  12. The rolls can be stored in a sealed plastic bag for up to 2 days.

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