These easy gluten-free vegan rolls are made with red lentils and psyllium husks, creating a perfect balance of a crispy crust and a soft, hearty interior. Whether enjoyed as a side dish with soups, salads, or as a sandwich base, these rolls offer a delicious, nutritious, and satisfying option for anyone following a gluten-free or plant-based diet.
Why You’ll Love This Recipe
These rolls are not only easy to make but also pack a nutritional punch. The combination of red lentils and psyllium husks gives them a high-protein, fiber-rich base while remaining completely gluten-free. Thanks to the psyllium husks, these rolls have a lovely chewy texture, making them ideal for those craving the satisfaction of traditional bread but without any grains or gluten. Additionally, with a simple set of ingredients, they are both cost-effective and versatile. You can enjoy them fresh out of the oven or toast them for an even more satisfying texture.
Ingredients
(Tip: You'll find the full list of ingredients and measurements in the recipe card below.)
- 2 cups dry split red lentils, soaked and drained
- ½ cup whole psyllium husks
- 2 tablespoons neutral-flavored oil (optional)
- ½ cup water
- ¾ teaspoon salt, or to taste
- 1¼ teaspoons baking soda
- 1 tablespoon apple cider vinegar
- 2 teaspoons sesame seeds, for garnish (optional)
Directions
- Rinse the Lentils: Start by placing the red lentils in a medium bowl and covering them with water. Rinse thoroughly to remove any impurities, then drain using a mesh sieve.
- Soak the Lentils: Return the rinsed lentils to the bowl and add enough water to cover them by about 2 inches. Allow the lentils to soak for at least 3 hours, or overnight for the best results. After soaking, drain the lentils and discard the soaking water.
- Preheat Oven: Preheat your oven to 360ºF (182ºC).
- Prepare the Dough: In a food processor, combine the soaked lentils, psyllium husks, oil (if using), ½ cup water, and salt. Add the baking soda, then pour the apple cider vinegar directly onto the baking soda to activate it. Process the mixture until everything is just combined. The dough should be thick and slightly sticky.
- Shape the Rolls: Transfer the dough onto a cutting board. Shape it into a ball and divide it into two equal parts. Roll each part into a log and cut each log into 4 equal pieces, giving you 8 pieces in total. Roll each piece into a ball and place them on a nonstick or parchment-lined baking sheet, ensuring they are spaced about 2 inches apart. Optionally, sprinkle sesame seeds on top of each roll for extra flavor and texture.
- Bake: Place the rolls in the preheated oven and bake for about 20 minutes, or until they turn golden brown on the outside.
- Cool and Serve: Allow the rolls to cool for at least 10 minutes before slicing. Enjoy them with your favorite spreads, dips, or alongside soups and salads.
Servings and Timing
- Prep Time: 15 minutes (plus soaking time)
- Cooking Time: 20 minutes
- Total Time: 35 minutes (plus soaking time)
- Servings: 8 rolls
- Calories per Roll: Approximately 120 kcal
Variations
- Herb Infusion: Add herbs like rosemary, thyme, or garlic powder to the dough for a fragrant twist.
- Seed Topping: Experiment with different seeds such as flax, chia, or sunflower to top the rolls for added texture.
- Spicy Kick: Add a pinch of chili flakes or smoked paprika to the dough for a mild heat.
- Oil-Free Version: Skip the oil if you prefer a lower-fat version of these rolls.
Storage/Reheating
- Storage: Store these rolls in an airtight container at room temperature for up to 3 days. If you want them to last longer, freeze them for up to 1 month.
- Reheating: To reheat, place the rolls in the oven at 350ºF (175ºC) for 5-7 minutes, or until heated through. Alternatively, you can toast them for a few minutes for a crispier texture.
FAQs
1. Can I use any other lentils for this recipe?
While red lentils work best for this recipe due to their soft texture, you can experiment with other lentils. Keep in mind that cooking times and soaking durations may vary.
2. Do I need to soak the lentils?
Yes, soaking the lentils softens them and helps create the right texture for the rolls. It also makes them easier to digest.
3. Can I skip the psyllium husks?
Psyllium husks are crucial for the texture of these rolls, so it’s best not to skip them. They help bind the ingredients and give the rolls a chewy consistency.
4. Can I add flour to this recipe?
This recipe is intentionally flourless to keep it gluten-free. If you want to add flour, you may need to adjust the ratios and bake times.
5. Is this recipe nut-free?
Yes, these rolls are nut-free, making them suitable for those with nut allergies.
6. How can I make these rolls more crispy on the outside?
If you want a crispier crust, you can brush the rolls with a little oil before baking or increase the oven temperature to 375ºF (190ºC).
7. Can I make this recipe without baking soda?
Baking soda is used to help the rolls rise and become light and fluffy. It’s best to include it in the recipe for the best results.
8. What is the role of apple cider vinegar in this recipe?
The apple cider vinegar reacts with the baking soda, helping to create a lighter texture in the rolls.
9. Can I make these rolls ahead of time?
Yes, you can prepare the rolls in advance and store them in an airtight container. They can be reheated or enjoyed at room temperature.
10. Can I make these rolls in a bread pan?
Yes, you can shape the dough into a loaf and bake it in a greased bread pan at 360ºF (182ºC) for about 25-30 minutes, or until golden brown.
Conclusion
These gluten-free vegan rolls are a fantastic addition to your baking repertoire. Simple to prepare, with wholesome ingredients like red lentils and psyllium husks, they deliver a satisfying, hearty texture and are perfect for any occasion. Whether you enjoy them as a side dish, snack, or sandwich base, these rolls are bound to become a staple in your kitchen.
Easy Gluten-Free Vegan Rolls
- Total Time: 35 minutes
- Yield: 8 rolls
- Diet: Gluten Free
Description
These easy gluten-free vegan rolls are made with red lentils and psyllium husks, offering a crispy crust and a soft, hearty interior. Perfect as a side dish, sandwich base, or snack, they are high in fiber and protein while being completely grain-free. Enjoy a delicious and nutritious bread alternative!
Ingredients
- 2 cups dry split red lentils, soaked and drained
- ½ cup whole psyllium husks
- 2 tablespoons neutral-flavored oil (optional)
- ½ cup water
- ¾ teaspoon salt (or to taste)
- 1¼ teaspoons baking soda
- 1 tablespoon apple cider vinegar
- 2 teaspoons sesame seeds (optional, for garnish)
Instructions
- Rinse the Lentils – Rinse the lentils thoroughly, drain, and remove any impurities.
- Soak the Lentils – Cover lentils with water and soak for at least 3 hours (or overnight), then drain.
- Preheat the Oven – Set to 360ºF (182ºC).
- Prepare the Dough – In a food processor, blend soaked lentils, psyllium husks, oil (if using), water, and salt. Add baking soda and pour apple cider vinegar on top to activate. Blend until combined.
- Shape the Rolls – Divide dough into 8 equal pieces, shape into balls, and place on a lined baking sheet. Optionally, sprinkle sesame seeds on top.
- Bake – Bake for 20 minutes until golden brown.
- Cool and Serve – Let cool for 10 minutes before serving.
Notes
- For a crispier crust, brush rolls with oil before baking or increase oven temperature slightly.
- Store in an airtight container at room temperature for up to 3 days or freeze for up to 1 month.
- Reheat in the oven at 350ºF (175ºC) for 5-7 minutes.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Bread
- Method: Baking
