Red Lentil Bread Rolls Recipe
Introduction
These Red Lentil Bread Rolls are a hearty and nutritious alternative to traditional bread, perfect for gluten-free diets. Made with simple ingredients like red lentils, flaxseed, and psyllium husk, they offer a slightly nutty flavor and a satisfying texture. They’re easy to prepare and make a great addition to any meal.
Ingredients
- 1 cup red lentils
- ⅓ cup water
- ¼ cup ground flaxseed
- 2 ¼ Tbsp psyllium husk powder (or ¼ cup whole psyllium husk)
- ½ tsp salt
- 1 tsp baking powder
- ¼ tsp baking soda
- ¾ Tbsp lemon juice, lime juice, or apple cider vinegar
- Seeds of choice (optional, for topping)
Instructions
- Step 1: Rinse the red lentils in a sieve until the water runs clear. Soak them in a large bowl covered with plenty of water for at least 2 hours or overnight, then drain thoroughly.
- Step 2: Preheat your oven to 360 °F (180 °C) and line a baking tray with parchment paper.
- Step 3: In a food processor, blend the soaked lentils, ⅓ cup fresh water, ground flaxseed, psyllium husk, and salt until a sticky dough forms. Use a tamper or pause occasionally to scrape down the sides and blend evenly.
- Step 4: Add the baking soda, baking powder, and lemon, lime juice, or vinegar. Pulse a few times until everything is well combined.
- Step 5: With damp hands, divide the dough into 4 equal round rolls. Optionally, dip the tops in your choice of seeds before placing them on the prepared baking sheet.
- Step 6: Bake for 23-25 minutes until firm. Allow the rolls to cool completely before serving.
Tips & Variations
- For extra flavor, add herbs like rosemary or thyme to the dough before baking.
- Use whole psyllium husk if you don’t have powder, but blending it in the processor can help improve texture.
- Seeds such as sesame, pumpkin, or sunflower add a nice crunch and visual appeal on top of the rolls.
- These rolls freeze well—freeze fully cooled rolls in a sealed bag and toast directly from frozen when ready to eat.
Storage
Store the bread rolls in an airtight container at room temperature for up to 2 days. For longer storage, keep them in the refrigerator for up to a week. To reheat, warm gently in an oven or toaster oven to restore their softness and flavor.
How to Serve
Serve this delicious recipe with your favorite sides.
FAQs
Can I make these rolls gluten-free?
Yes, this recipe is naturally gluten-free as it uses red lentils and psyllium husk instead of wheat flour, making it suitable for gluten-free diets.
What if I don’t have a food processor?
While a food processor is best for achieving the right dough consistency, you can try blending the soaked lentils and other ingredients in a high-speed blender. You may need to scrape down the sides and blend in batches for an even texture.
PrintRed Lentil Bread Rolls Recipe
These Red Lentil Bread Rolls are a wholesome, gluten-free alternative to traditional bread rolls. Made primarily from red lentils, ground flaxseed, and psyllium husk, they offer a sticky, nutrient-dense dough that bakes into soft, slightly tangy rolls with an optional crunchy seed topping. Perfect for those seeking a nutritious and allergy-friendly bread option, these rolls are simple to prepare and bake in under 30 minutes.
- Prep Time: 10 minutes (plus 2+ hours soaking time)
- Cook Time: 25 minutes
- Total Time: 2 hours 35 minutes (including soaking)
- Yield: 4 bread rolls 1x
- Category: Bread
- Method: Baking
- Cuisine: Vegetarian / Gluten-Free
- Diet: Gluten Free
Ingredients
Main Ingredients
- 1 cup red lentils
- ⅓ cup water
- ¼ cup ground flaxseed
- 2 ¼ Tbsp psyllium husk powder (or ¼ cup whole psyllium husk)
- ½ tsp salt
- 1 tsp baking powder
- ¼ tsp baking soda
- ¾ Tbsp lemon juice, lime juice, or apple cider vinegar
Topping (Optional)
- Seeds of choice for topping (e.g., sesame seeds, sunflower seeds, pumpkin seeds)
Instructions
- Rinse and Soak Lentils: Rinse the red lentils thoroughly in a sieve under running water until the water runs clear. Place the rinsed lentils in a large bowl, cover with plenty of water, and soak for at least 2 hours or overnight. Drain the soaked lentils well.
- Preheat Oven and Prepare Tray: Preheat your oven to 360 °F (180 °C). Line a baking tray with parchment paper to prevent sticking and facilitate easy cleanup.
- Blend Ingredients: In a food processor, combine the soaked and drained lentils, ⅓ cup fresh water, ground flaxseed, psyllium husk powder, and salt. Blend until the mixture forms a sticky dough. Use the tamper tool if available, and pause to scrape down the sides to ensure even blending.
- Add Leavening and Acid: Add the baking powder, baking soda, and lemon or lime juice (or apple cider vinegar) to the dough. Pulse the processor a few times to distribute these ingredients evenly throughout the mixture.
- Shape Rolls: With damp hands to prevent sticking, divide the dough into four equal portions and shape each into a round roll. Optionally, dip each roll into your chosen seeds to coat the tops, then place them on the prepared baking tray.
- Bake: Bake the rolls in the preheated oven for 23-25 minutes until they are set and lightly firm to the touch.
- Cool and Serve: Remove the rolls from the oven and allow them to cool completely on a wire rack before serving to achieve the best texture and flavor.
Notes
- Soaking the lentils overnight improves the dough texture and aids digestion.
- If you don’t have psyllium husk powder, whole psyllium husk can be used, but the texture might be slightly different.
- The lemon or lime juice acts as a natural acid to activate baking soda, helping the rolls rise slightly.
- These rolls are best enjoyed fresh but can be stored in an airtight container for up to 3 days or frozen for longer storage.
- Feel free to customize the seed toppings based on your preference for extra flavor and crunch.
- Using damp hands is key to handling the sticky dough easily without it sticking excessively to your fingers.
Keywords: red lentil bread rolls, gluten free bread, vegan bread rolls, lentil bread, psyllium bread, healthy bread recipe
