By yansi fugel
Red lentil buns
🥖4-Ingredient Red Lentil Gluten-Free Rolls- make with flaxseed meal or psyllium husks (I have tested both)- These rolls pack in protein and fiber! Great for gut health, and keeping you satisfied for hours. Plus, they actually taste good! Enjoy these as a healthy snack paired with hummus and kimchi. They keep for 2 days on the counter, and can be frozen for later use. It’s time to start adding psyllium husks to your diet! They are an awesome ingredient for making gluten-free bread. They give the best texture. Plus, they’re budget-friendly considering how much bread you can make!
✅Ingredients:
Red lentils
Psyllium husks or flaxseed meal
Baking soda
Salt
Apple cider vinegar
Water
Oil (optional)
Sesame seeds (optional)
☝🏼Tap my 🔗 in bi0 for full recipe and nutrition info or by googlin’ cookingforpeanuts gluten-free rolls.
Updated at: Thu, 21 Sep 2023 11:27:18 GMT
Nutrition balance score
Great
Glycemic Index
30
Low
Glycemic Load
11
Moderate
Nutrition per serving
Calories180.3 kcal (9%)
Total Fat0.5 g (1%)
Carbs34.9 g (13%)
Sugars1 g (1%)
Protein11.9 g (24%)
Sodium349 mg (17%)
Fiber9 g (32%)
% Daily Values based on a 2,000 calorie diet
Ingredients
8 servings
Instructions
Step 1
Rinse the lentils: Transfer the red lentils to a medium bowl and add water to cover. Use your hands to rinse them thoroughly. Drain the lentils into a mesh sieve and discard of the cloudy water.
Step 2
Soak the lentils: Rinse the bowl. Return the lentils back to the bowl and add water to cover by about 2 inches high. Soak them for at least 3 hours, but preferably overnight before draining. Discard of the water.
Step 3
Preheat the oven to 360ºF.
Step 4
Process: Transfer the lentils, psyllium husk, oil, water, salt, and baking soda to the canister of a food processor. Then pour the apple cider vinegar directly onto the baking soda. The bubbling reaction between these two ingredients is what allows for the dough to rise, so it is important to move quickly from this point on. Process the ingredients until just combined.
Step 5
Remove the lentil dough from the canister and transfer it to a cutting board. Roll the dough into a ball and divide it into two roughly equal parts. Shape both parts in a log, and cut each log into 4 roughly equal parts for a total of 8 pieces. (Use a sharp knife or a bench scraper.)
Step 6
Roll each piece into a ball and transfer them to a large nonstick baking sheet, leaving about 2 inches between each ball. Sprinkle sesame seeds onto each ball, if using.
Step 7
Bake for about 20 minutes on the middle rack, or until golden brown on top. Set aside to cool for at least 10 minutes before slicing.
Step 8
For 4 rolls: Simply half the quantities listed in the recipe. It works equally well.
Step 9
To make vegan lentil bread with flaxseed meal, use 1 cup golden flaxseed meal, ¼ cup water, and include the oil. The dough will be sticky but don't panic. It works. Add seasonings to taste. Bake at 360ºF for about 17 minutes, or until golden brown. Use golden flaxseed meal for a milder flavor. Soak the lentils for 3 to 4 hours maximum, or the dough will be too wet.
Step 10
*Soak rinsed lentils in water to cover by about 2 inches high for at least 3 hours, but preferably overnight. Drain and rinse.
Step 11
Use all of the soaked lentils to make the bread. The initial amount is 2 cups dried lentils, but this will expand upon soaking. Transfer the whole amount after soaking and draining to the food processor.
Step 12
Use psyllium husks, and not psyllium powder.
Step 13
Make sure your baking soda is not expired or they will not rise well.
Step 14
Storage: Store any remaining rolls in an airtight container for up to 2 days. Or freeze in a freezer-safe container for up to 3 months.
Notes
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