Gluten Free Rolls Recipe – LOW in CARBS
If you are gluten sensitive or coeliac Dr. Lisa, chiropractor has an easy gluten free rolls recipe. This recipe was shared with me by a Thermomix representative and I have been making these rolls for years.
These rolls are so soft and light in texture that children and fussy adult eaters don’t even know they are gluten free. Whatever the topping, they can be enjoyed for breakfast, lunch or even as a snack. Surprisingly low in carbohydrates, so if you are on a ketogenic diet you can have one of these rolls, just remember to leave out the few grams of coconut sugar in the recipe.
No Thermomix, no worries
What you may notice in the video is that the recipe uses a Thermomix – you can make these gluten free rolls without one – use a food processor instead. They come out just as great.
80g (1/2 cup) Coconut flour
60g (3/4 cup) Psyllium seed husks 25g Chia seeds
25 g Sesame seeds
25 g Pumpkin seeds
25 g Linseeds
25 g Poppy seeds
10 to 20g Coconut sugar (or honey) 4 tsp baking powder
1 tsp salt
2 tbsn Coconut Oil
350 – 400 g water
3 large eggs
- 1. Pre-heat oven to 200 C.
- Grind the Psyllium seed husks for 1 min, speed 10.
- Add remaining dry ingredients into the Thermomix bowl.
- Mix on speed 7, 10 sec.
- Add the liquid ingredients, work as quickly as possible here
- Mix for 1 min on speed 8.
- The dough should not be too dense and dry, the amount of liquid needed does depend on the brand or type of coconut flour being used.
- Add more water if necessary, and mix again for 20 to 30 sec.
- Tip onto a board and finish the final kneading by hand.
- Shape in loaves or balls for rolls, Loaves: sprinkle with seeds and for rolls you can sprinkle sesame seeds before you place then on the baking tray.
Place rolls on a greased tray and bake in the oven for 27 to 35 minutes (depending on the size of the rolls) and allow to cool completely before cutting. If you have any questions please feel free to message me below or email firstname.lastname@example.org