No Knead Gluten Free Lentil bread rolls

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No Knead Gluten Free Lentil bread rolls

By @Dr.doodoolicious

These easy vegan, coeliac friendly/gluten free lentil bread rolls are good for your gut and waistline (low calorie). And no grains, flour, sugar or yeast is used
Nutritional value per roll (w/o toppings): 14.5/13.4 g dietary fiber, 14.8/12.8 g protein, 200 g legumes
Prep: < 10 min Soaking time: > 2 h Oven time: 25 min Yields: 4 rolls

Ingredients:
•200 g (1 cup) dry red lentils, rinsed
•20 g (¼ cup) whole psyllium husk (not powder)
•60 ml (¼ cup) water
•1½ tbsp olive oil
•½ tsp baking soda
•½ tsp salt
•½ tbsp lemon juice or apple cider vinegar

Toppings (optional but highly recommended): 3 tbsp mixed seeds e.g. pepitas (pumpkin seeds) + sunflower seeds + crushed linseeds

Method:
-Soak the red lentils in plenty of warm water for at least 2 h or overnight, then drain it
-Preheat the oven to 350°F/180°C. Line a baking tray with parchment paper or a silicon mat
-Add lentils together with all the ingredients (except the toppings) to a food processor but add the lemon juice/vinegar last (preferably on top of the soda) because the reaction between the acid and the baking soda is immediate (bubbles) and we do not want it to lose that momentum. Immediately start processing until a dough forms. Don’t let the dough rest, quickly shape the bread rolls by hand (wet your hands a bit), roll the top in the seed-mixture and place it on the baking tray. Bake for 25 min until golden brown and crispy. Remove from oven and transfer to a cooling rack to cool for at least 15 min before slicing