Looking for a gluten-free bread recipe for your next family breakfast?

Then you have to try these delicious gluten-free bread rolls.

They're fluffy and soft inside, as well as a little crunchy on the outside.

Unlike many other gluten-free recipes, they don't require any pre-made flour mixes or exotic gluten-free flour types.

Instead, you just use ingredients that you find easily in any supermarket. Even better - if you have a blender or flour mill at home, you can simply grind your own flour to use for this recipe.

First, you mix the dry ingredients together, then you would add the yeast and water mixture.

After combining all ingredients into a sticky dough, you need to let it rest for at least 40 to 60 minutes in a warm spot so the dough can rise.

During the rising process, the dough will develop tiny air pockets that later give you a more fluffy texture.

Then, simply divide the dough into smaller pieces, depending on how many bread rolls you want. The most accurate way of doing this is by using a scale - make sure to have the same amount of weight for each bread roll.

It's time for forming them!

Shape them into a bread roll form and let them rise again. In the meantime, you can already preheat the oven.

Make sure to add a baking tray when preheating the oven - once you add the bread rolls, you pour water onto it to create steam.

The steam will help with the baking process because the formation of the crust will be delayed, the rolls have more time to rise.

That's it! After just 18 to 20 minutes, your delicious bread rolls are ready.

Looking for a delicious bread spread?

Then make sure to try our sweet chocolate hazelnut spread or the savory tomato hummus with fried capers.

Recipe Author

This recipe is from plant-based chef Diana Kronenberg.

You can learn more about her on "Krodi Plant-Based Cooking"

Instagram: @krodi_plant_based_cooking

Website: https://krodi.de/

Watch the full recipe on YouTube

Ingredients

140 g (4.94 oz) gluten-free oats

140 g (4.94 oz) millet (or quinoa)

50 g (1.76 oz) cornstarch (or tapioca, arrowroot)

10 g (0.35 oz) grounded psyllium husk

10 g (0.35 oz) flaxseeds (golden)

6 g (0.21 oz) salt

15 g (0.53 oz) fresh yeast (or half-dried yeast)

1 tsp. maple syrup or sugar

~250 g (8.81 oz) water (lukewarm)

Instruction

1. Grind the oats, millets, and flaxseeds in a high-speed blender. Alternatively, you can buy the flour if you don’t have a blender or a small mill.
2. Mix all dry ingredients in a large bowl. 
3. In a second bowl, add approx. 50 to 60 g (1.76 to 2.11 oz) of the water and let the yeast dissolve in it. Then, add the syrup. 
4. Pour the yeast water over the flour mix, then add the rest of the water. Don’t pour all of it at once. Depending on your flour, it might need a bit less or more. The result should be a quite sticky dough. 
5. Combine all the ingredients into a dough. You can combine it by hand, with a spoon or kitchen machine. This dough does not need kneading, rather, it’s simply combining the ingredients.
6. Cover the bowl and let the dough rise in a warm place for 40-60 minutes. The dough should have doubled. 
7. Then, divide the dough into 6-8 pieces, depending on how large you want the final rolls. Diana would recommend using a scale. 
8. Dust your work surface lightly with gluten-free flour, preferably rice flour.
9. Take your dough and fold the sides into the middle. Work carefully and don’t push too hard, as you want to keep the air bubbles. Then, flip it around and form it with your hand to the desired shape. Repeat with each bread roll dough.
10. Let it proof again on a baking tray for around 10 minutes. Cover the rolls with a clean towel. 
11. In the meantime, preheat your oven to 220 °C  (428 °F) top and bottom heat. Add a baking tray at the bottom of the oven so it can heat up as well. 
12. Once the temperature is ready, place the rolls on the middle rack and pour a glass of water onto the tray. Close the oven, turn down the heat to 190 °C (375 °F) and bake for approx. 18-20 minutes.  
13. If you like, you can score your bread rolls before baking or add some seeds (e.g. sesame seeds) on top. When adding seeds, make sure to moisten the surface so the seeds will stick. 
14. Let the bread rolls cool down before eating them.