Red Lentil Bread Rolls
https://glutenfree-bread.com/
Ingredients:
| Name | Metric | US | TIP | |
|---|---|---|---|---|
| Dry red lentils, soaked | 185 gr | 1 cup | ||
| Whole psyllium husk | 20 gr | 1/4 cup | If you can’t find the whole psyllium husk, you can still use powder form, but in this case you will use only about 85% of the psyllium weight listed in the recipe. I recommend that you use blond psyllium husk, as it won’t give any color to your gluten free bakes. Using other types of psyllium husk can sometimes result in your bread being darker in color (either brown or with a slightly purple-ish tinge). Psyllium acts as a binder in this recipe. It adds gluten-like structure, tenderness and elasticity. | |
| Water | 60 ml | 1/4 cup | ||
| Olive oil | 15 ml | 1 tablespoon | I used coconut oil, but any mild-flavored oil, such as extra virgin olive oil, grapeseed oil, or avocado oil, will do. | |
| Baking soda | 3 gr | 1/2 tsp | Because these red lentil bread rolls contain no yeast, baking soda acts as a leavening agent. | |
| Salt | 3 gr | 1/2 tsp | You don’t have to use salt, but the bread will taste quite bland. Be creative, add any of your favorite spices and herbs. | |
| Apple cider vinegar or lemon juice | 15 ml | 1 tablespoon | Baking soda needs an acidic ingredient to produce carbon dioxide. The small bubbles of carbon dioxide gas become trapped in the dough, causing it to rise. |
Optional Ingredients :
| 30 gr / 2 tbsp Seed Mix (Sunflower Seeds, Pumpkin Seeds) for topping | |
| 3 gr / 1/2 tsp Garlic Powder | |
| 3 gr / 1/2 tsp Oregano |
Equipment:
| Blender |
Steps:
- Rinse the dry Lentils (1 cup ) until the water becomes clear and soak the lentils in a large bowl with plenty of water for at least 2 hours (but better overnight), then drain the water.
- Preheat the oven to 350 °F/180°C.
- Add the soaked Lentils to a food processor together with the Water (1/4 cup), Psyllium Husk (1/4 cup), Olive Oil (1 1/2 tbsp), Baking Soda ( 1/2 tsp ), Apple Cider Vinegar (1 tbsp) and Salt ( 1/2tsp ), and process until a dough forms.
- The reaction baking soda creates upon contact with acid is immediate, so don't let the dough rest and work as quickly as possible before all the bubbles dissipate.
- Shape the bread rolls using your hands, to prevent the batter from sticking wet them with water or little oil. You can do 4 big or 6 small rolls. Transfer them to a lined baking sheet and sprinkle some seeds on top, if using.
- Bake for about 25 minutes until golden brown on top.
- Remove the bread rolls onto a cooling rack and let them cool completely before slicing. Enjoy!