These gluten-free vegan quinoa bread rolls make a great snack, or side dish for a hearty bowl of soup. Savory, on the crumblier side, and full of flavor, they practically melt in your mouth. Oil-free and easy to make.
If you're like me and prefer homely, freshly-baked and tailored to your preferences bread creations, these vegan quinoa bread rolls may be precisely what you need in your life right now.
The quinoa buns I present to you today are startlingly easy. So there's no excuse not to give them a try!
Now, these aren't traditional 'fluffy' write bread rolls, as you can see. They're smaller, denser, with a chewier texture and don't change shape a lot in the oven.
But spread them with some mashed avocado or vegan butter, and you're very likely to eat the whole batch in one sitting! Well, in my humble opinion, that's the only appropriate thing to do after a baking session.
Ingredients and substitutions
- Ground flaxseed.
- Quinoa. You can use store-brought quinoa flour, but I prefer to make my own version because not blending all of it entirely adds an amazing slightly crunchy texture.
- Gluten-free oat flour. You can make your own simply by pulsing rolled oats in a blender or food processor for a couple of minutes.
- Buckwheat flour.
- Salt.
- Baking powder.
- Garlic granules. Feel free to add any other spices to really switch things up!
- Lemon juice.
- Baking soda.
- Apple cider vinegar.
How to make these quinoa bread rolls
STEP 1: Preheat the oven to 180 degrees C/ 350 degrees F.
STEP 2: Add the ground flaxseed to ½ cup water. Stir together and set aside for 15 minutes.
STEP 3: Add the quinoa to a food processor, and pulse for around 2 minutes until around ½ of it turns into a flour.
STEP 4: Transfer the quinoa to a large mixing bowl together with the oat flour, buckwheat flour, salt, baking powder and garlic granules. Stir together well to combine.
STEP 5: Add the lemon juice to the flaxseed mixture. In a small mixing bowl, add the vinegar to the baking soda, then combine that with the flaxseed too.
STEP 6: Add the wet ingredients to the dry. Mix together thoroughly, gradually pouring in ¼ cup water (but be careful not to add too much as then the bread rolls will not hold their shape.
STEP 7: Using damp hands, roll the dough into even-sized balls and lay them out on a sheet of baking paper over a rectangular tray. Bake in the preheated oven for 17-20 minutes, until crunchy on the outside, but with softness on the inside.
Tips & Tricks
Meal Prep. One of the great things about my quinoa bread roll recipe is that they last really well in the fridge. Keep the quinoa buns in an air-tight container in the fridge for 4-5 days. You can also freeze them for up to a month, reheating at room temperature, in the oven, or the microwave as necessary.
Serving. I love to serve my quinoa bread sliced in half, with a thick layer of mashed avocado or butter. You can also eat them by themselves as a snack or a side for a cozy vegan soup or chili.
Add spice. Make these your own by adding your own favorite herbs or spices, or mixing in a few tablespoons of nuts or seeds! You can also add chopped onion or fresh garlic.
Don't overbake. Keep a close eye on them and make sure not to leave them in the oven for too long/at too high a temperature to prevent drying.
More Recipes to Try:
If you love these simple quinoa buns, check out these other delicious recipes.
Recipe
Vegan Quinoa Bread Rolls (Gluten-free)
Equipment
- Conventional oven
- Mixing bowl
- Baking paper
- Baking tray
Ingredients
- 2 tablespoon ground flaxseed
- ½ cup quinoa
- ½ cup gluten-free oat flour
- ½ cup buckwheat flour
- ½ teaspoon salt
- 1 teaspoon baking powder
- 1 teaspoon garlic granules
- ½ lemon juice of
- ½ teaspoon baking soda
- 1 tablespoon apple cider vinegar
Instructions
- Preheat the oven to 180 degrees C/350 degrees F.
- Add the ground flaxseed to ½ cup water. Stir together and set aside for 15 minutes.
- Add the quinoa to a food processor, and pulse for around 2 minutes until around ½ of it turns into a flour.
- Transfer the quinoa to a large mixing bowl together with the oat flour, buckwheat flour, salt, baking powder and garlic granules. Stir together well to combine.
- Add the lemon juice to the flaxseed mixture. In a small mixing bowl, add the vinegar to the baking soda, then combine that with the flaxseed too.
- Add the wet ingredients to the dry. Mix together thoroughly, gradually pouring in ¼ cup water (but be careful not to add too much as then the bread rolls will not hold their shape.
- Using damp hands, roll the dough into even-sized balls and lay them out on a sheet of baking paper over a rectangular tray. Bake in the preheated oven for 17-20 minutes, until crunchy on the outside, but with softness on the inside.
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